Exquisite Recipes: Cakes and Pies: 1

By ralph kramden

There are 34 recipes: (19 cakes and 15 pies) is this first series of Exquisite Recipes. The Exquisite Recipes is a collection of recipes of delicious and exquisite food that is elegantly designed and prepared. In this series, 'Cakes and Pies', each recipe has detailed instructions along with images of the finished results. You will have great satisfaction in preparing and serving a cake or pie that is exquisite in taste and very elegant in presentation. Other Exquisite Recipes editions will include recipes for entrees, as well as other types of desserts, cookies, candies, and breads. Navigating and finding recipes can easily be done by using the table of contents. Listed below is a sample of what's in the book:
Table of Contents

About Exquisite Recipes
Difference between a Cake and a Torte
Difference between a Pie and a Tart

Cakes & Tortes (Recipes)

Elegant Chocolate Cake
Chocolate Baumkuchen (10 layers)
Fancy Carrot Cake
Lady Baltimore Cake
Chocolate Cake Roll
Fancy Orange Cake
Toasted Coconut Cake
Apple Streusel Cake
Almond Macaroon Cheesecake
Chocolate Cheesecake
Candy Bar Cheesecake
Rainbow Sorbet Cake
Raspberry Layer Cake
Cheesecake Delight
Hazelnut Icebox Cake
Tiramisu Cake
Butterscotch Mousse Torte
Linzer Torte
Chocolate Angel Torte

Pies (Recipes)

Old Fashioned Lattice Crust Apple Pie
Summer Strawberry Pie
Beehive Cherry Pie
Harvest Pumpkin Pie
Turtle Pie
Frozen Banana Split Pie
Elegant French Silk Pie
Cherry Cordial Pie
Blueberry Heaven Pie
Grass Hopper Pie
Strawberry Sweetheart Pie
Key Lime Mousse Pie
Apple Tart
Tropical Fruit Tart
Lemon Meringue Tart

• Language: English
• Publisher: Kramden Ind.
• Release date: Jan 28, 2013
• ISBN: 9781497787292

Book preview

About Exquisite Recipes

The Exquisite Recipes is a collection of recipes of delicious and exquisite food that is elegantly designed and prepared. Although some of the recipes appear to be difficult they are for the most part easy to prepare. Each recipe has detailed instructions along with images of the finished results. Some recipes also have ‘how to’ pictures along with the preparation instructions. You will enjoy making these elegant dishes whether it is desserts or a full dinner. More importantly you will serve a great tasting dish that is exquisite in taste and elegant in presentation.

The Exquisite Recipes: Cakes and Pies is the first in a series of Exquisite Recipes. Other Exquisite Recipes editions will include recipes for entrees, as well as other desserts, cookies, candies, and breads. Navigating and finding recipes can easily be done by using the table of contents.

We hope you enjoy the book and wish you well...

Bon Appetite!

Table of Contents

About Exquisite Recipes

Difference between a Cake and a Torte

Difference between a Pie and a Tart

Blind baking and pie weights

Cakes & Tortes

Elegant Chocolate Cake

Chocolate Baumkuchen (10 layers)

Fancy Carrot Cake

Lady Baltimore Cake

Chocolate Cake Roll

Fancy Orange Cake

Toasted Coconut Cake

Apple Streusel Cake

Almond Macaroon Cheesecake

Chocolate Cheesecake

Candy Bar Cheesecake

Rainbow Sorbet Cake

Raspberry Layer Cake

Cheesecake Delight

Hazelnut Icebox Cake

Tiramisu Cake

Butterscotch Mousse Torte

Linzer Torte

Chocolate Angel Torte

Pies & Tarts

Old Fashioned Lattice Crust Apple Pie

Summer Strawberry Pie

Beehive Cherry Pie

Harvest Pumpkin Pie

Turtle Cream Pie

Frozen Banana Split Pie

Elegant French Silk Pie

Cherry Cordial Pie

Blueberry Heaven Pie

Grass Hopper Pie

Strawberry Sweetheart Pie

Key Lime Mousse Pie

Apple Tart

Tropical Fruit Tart

Lemon Meringue Tart

Difference between a Cake and a Torte

Cakes are made from a combination of ingredients, baked and then usually decorated. They can be found in all shapes and sizes, and decorated with a variety of toppings like fruit, candy, and frosting.

Tortes are a type of cake. They use higher quality ingredients, which generally make them more expensive. Their name is derived from the German word torte, which means cake. Tortes are a European delicacy.

The ingredients are different. A cake is made with ingredients mainly consisting of sugar, eggs, butter and flour. A torte, however, calls for little to no flour and the use of ground nuts or breadcrumbs in its place. This change of ingredients causes the torte to be much heavier in both texture and taste.

Cakes can be baked and decorated in almost any shape, color, and size the baker wants them to be. Tortes do not vary that much in their round shape and they are more elegant and elaborate in their design. Their toppings consist mostly of frosting, glaze, creams and nuts. The actual cake part of the torte is generally soaked in syrup or liqueur before it’s decorated to give it a moist texture.

Difference between a Pie and a Tart

A pie is a sweet or savory dish with a crust and a filling. The sides of a pie dish or pan are sloped. It can have just a bottom, just a top, or both a bottom and a top crust. A pie crust is made of flour, salt, cold water, and lard (or shortening) but many pie crust recipes use a combination of fats such as butter, lard, or vegetable shortening, or just butter. The goal is a crisp, flaky crust. Pies are served straight from the dish in which they were baked.

A tart is a sweet or savory dish with shallow sides and only a bottom crust. Tart crusts are usually made from pastry dough such flour, unsalted butter, cold water, and sometimes sugar.  Tarts are baked in a pan with a removable bottom or in a pastry ring on top of a baking sheet so that it can be unmolded before serving.

Blind baking and pie weights

Blind baking or blind bake, (also called pre-baking), is the process of baking a pie crust or other pastry without the filling. Blind baking a pie crust is necessary when it will be filled with an unbaked filling such as with pudding or cream pies or when the filling has a shorter bake time than the crust. Blind baking a pie crust also helps prevent the pie crust from becoming soggy from its filling. Blind-baking helps to form a nice pastry case for the filling as it has already been partially formed