All-New Cake Mix Doctor - Anne Byrn [201]
3 cups (5 ounces) sweetened flaked coconut
1. Place a rack in the center of the oven and preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
2. Place the cake mix, water, and almond extract in a large mixing bowl and beat with an electric mixer on low speed until smooth, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 1 minute longer. Fold in the coconut.
3. Drop the dough by rounded teaspoonfuls about 2 inches apart on the prepared baking sheet. Place the baking sheet in the oven and bake the macaroons until they are set and just beginning to brown, 10 to 12 minutes.
4. Remove the baking sheet from the oven and slide the parchment paper with the macaroons on top onto a wire rack to cool 5 for minutes. Using a small metal spatula, remove the macaroons from the parchment paper. You can reuse the parchment paper; place it back on the baking sheet and repeating the process with the remaining macaroon dough.
Keep It Fresh! Store the macaroons, in a tightly sealed container, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the macaroons, wrapped in aluminum foil, for up to three months. Let the macaroons thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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Frostings
Frosting is the first and last taste you experience when forking into a slice of cake. It should never be an afterthought. My wonderful frostings—from the cooked chocolate icing to the fluffy buttercream—are the heart and soul of this book.
Homemade frostings have been my mantra for the last ten years. I find instant supermarket frostings subpar, not good enough for my cakes. As my mother said so many years ago, you can get away with a cake mix cake, but you must make your frosting from scratch. Homemade frosting might take a bit more time to assemble than opening a can, but it’s worth it. Once you’ve made your first ganache, fluffy buttercream, or caramel frosting, you’ll know what I mean. From the buttercreams to cream cheese frostings to new pan frostings to simple glazes, here are some stellar ways to dress up cakes. You’ll find old favorites—my ganache and my buttercream—and also some improvements and new twists.
Throughout the book, in addition to the basic frostings in this chapter, there are myriad frostings, toppings, and glazes I developed just for a specific recipe. There are cream cheese frostings flavored with sherry or spices or brown butter and there are glazes custom-made for coffee cakes. While these appear with a particular recipe, feel free to mix and match frostings with any cake you like.
When making frosting, remember this: Use the best ingredients you’ve got—butter, chocolate, fresh confectioners’ sugar. Sift out any lumps in confectioners’ sugar before adding it. Make sure your butter and cream cheese are at room temperature for buttercreams and cream cheese frostings. And use a heavy saucepan to make the cooked icings, stirring them over low heat until they’re smooth.
Frostings deserve consideration and care. They are what makes a good cake great.
BUTTERCREAM FROSTING
BEGIN HERE on your frosting journey. This is the frosting that can go on every cake and cupcake you bake no matter what the flavor. It is especially nice on chocolate cupcakes, pink birthday cakes for little girls, and the Cinnamon Apple Spice Cake on page 62.