"Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, from Simple to Stunning"
I hope you've already pre-ordered my newest book, "Martha Stewart's Cake Perfection: 100+ Recipes for the Sweet Classic, from Simple to Stunning" from Clarkson Potter. If not, you can do it right now - just click on the highlighted link.
I am so excited about this book - it includes 125 delectable cake recipes for all occasions, featuring exceptional flavors, must-try designs and my favorite and most dependable baking techniques. In this how-to guide, I offer my tried-and-true tips for making tiers and tortes, batters and buttercreams, sheet cakes and chiffons - from everyday favorites to stunning showstoppers, plus an entire chapter on cupcakes!
I know you will love this book as much as I do. Enjoy these photos, and be sure to pre-order a copy today! It's in bookstores October 13th!
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- This is my 97th book. And I assure you, you’ll want to make each and every one of the cakes in “Cake Perfection.” We worked very hard to make this book different from all the rest. It’s filled with stunning photographs, great ideas, and helpful baking techniques for making beautiful and flavorful cakes. (Photo by Lennart Weibull)
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- This is our mouthwatering Mile-High Salted-Caramel Chocolate Cake. This one is for chocolate lovers – it is made with rich salted caramel, layers of chocolate cake, and dark chocolate frosting. (Photo by Johnny Miller)
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- This Pistachio Cardamom Bundt Cake can be made any day of the week – fragrant and flavorful, this bundt cake is decorated with Sicilian pistachios and dried rose petals. And in my book, I provide the easiest solution for getting a bundt pan out in one piece. (Photo by Lennart Weibull)
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- It’s hard to resist our Berry Layer Cake – look at all the gorgeous deep colors of the blueberries, black raspberries, blackberries, and varying shades of burgundy frosting. This recipe packs fresh fruits in the dough and sweet black raspberry jam into the meringue buttercream. (Photo by Mike Krautter)
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- Also in this book – Orange Curd Cupcakes. These cupcakes are filled with delicious citrus flavor. They’re made using zest in the batter, curd in the filling and fresh slices of fruit on top. (Photo by Mike Krautter)
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- And here’s another fruity dessert – our Nectarine Skillet Cake. It’s so easy to make and the stone fruit nectarine slices formed in concentric circles mimic the beautiful petals of a rose. (Photo by Lennart Weibull)
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- This book is divided by type with this Chocolate Zucchini Cake in our sheet cake chapter. It’s a deliciously moist cake you can bake ahead. To make it even more special – use candied zucchini blossoms to decorate the top. (Photo by Lennart Weibull)
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- Our Sprinkle Cake is a big favorite in our Celebration Cakes section. No birthday party should be without one – complete with three cake layers and homemade “confetti” sprinkled inside and out. (Photo by Lennart Weibull)
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- And yes, my book even includes this fancy Strawberry Ombre Cake with Rose-Gold Leaf. It’s made with five different shades of vanilla cake and then layered with strawberry jam and buttercream frosting. (Photo by Lennart Weibull)
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- These Chocolate Stout Cupcakes are a fun treat for any occasion. They combine dark stout beer with the popular salty snack – pretzels, and topped with a thick cream cheese frosting. (Photo by Lennart Weibull)
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- I call this our Faux-Stone Cake. It tops our Show Cakes chapter with its gorgeous glaze in various shades of blue. My special tip – chill the cake for at least two hours before glazing to help set the pattern. So pre-order your copy of “Martha Stewart’s Cake Perfection: 100+ Recipes for the Sweet Classic, from Simple to Stunning” right now. You can pre-order several to get started on your holiday gift list. This book is a must-have for anyone who enjoys baking and eating delicious and beautiful homemade cakes. You’ll use it time and time again! (Photo by Lennart Weibull)
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