BRUNCH WITH BINGO: A WORLD OF CAKE - A GIVEAWAY

WELCOME TO BOOKIN' WITH BINGO'S

"BRUNCH WITH BINGO DAY"
I AM EXCITED TO ANNOUNCE THIS SUNDAY'S
  FOOD BOOK CHOICE IS.....

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A WORLD OF CAKE 

150 RECIPES FOR SWEET TRADITIONS

FROM CULTURES NEAR AND FAR 

BY KRYSTINA CASTELLA

ABOUT THE BOOK:

Tour the world of cake! Cakes are at the center of life’s celebrations, big and small, in every corner of the globe. A bite-size lamington is a treat with tea in Australia. In Africa, golden fritters bursting with sweet fruit are popular street snacks. Honey cakes celebrate new beginnings in Jewish tradition, and peach buns are a symbol of longevity in Taiwan. Fruitcakes, from Germany’s stollen to Italy’s panettone, are popular Christmas fare. This delectable cookbook offers more than 150 irresistible recipes accompanied by mouthwatering photographs, ideas for delicious variations, and fascinating historical and cultural facts. This is a must-have for anyone who loves making (or eating!) cake. A World of Cake is more than a cookbook, more than an anthropology lesson, and way more fun than a textbook. Castella embraces the spirit of celebration with this big must have book.

ABOUT THE AUTHOR:

Krystina Castella is a professor at the Art Center College of Design in Pasadena, California, where she teaches Materials Explorations and Design Entrepreneurship. She is the founder of the Design Entrepreneur Network and has owned a manufacturing and licensing company that created housewares, toys, and stationary products. She is the author of A World of Cake, Pops!, Crazy About Cupcakes, and Discovering Nature’s Alphabet, and her work has been published in Craft magazine. Castella lives in southern California.

RECIPES: 

Appalachian Wedding Cake

In a traditional apple stack the cakes are shortbread flat cakes cooked in a cast-iron skillet, but I like to prepare the cakes with butter and bake them in the oven. Any type of apple spread — apple filling, applesauce, apple jelly, apple glaze, or apple butter — can be used as the filling between the layers.

In the past in Appalachia, a bakery wedding cake would be an extravagance. Instead, the apple stack tradition evolved, and it is still practiced today as a form of entertainment.

The wedding guests share in the effort of creating the cake by baking one of its layers. The number of layers in the wedding cake stack gauges the couple’s popularity. The family of the bride cooks and spices dried apples to spread between the layers. At the wedding the guests join in the fun of assembling the cake, trying not to topple it over.

Cake

3{1/2} cups all-purpose flour, sifted
{1/2} teaspoon baking powder
{1/4} teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
{1/4} teaspoon ground allspice
{3/4} cup unsalted butter, softened
1 cup dark brown sugar
2 eggs, beaten
{3/4} cup buttermilk
{1/3} cup molasses
1 teaspoon vanilla extract

Apple Filling

1 tablespoon unsalted butter
6 apples, thinly sliced (an assortment works well)
{1/2} cup apple juice

Apple Glaze

2 cups apple cider
{3/4} cup sugar
1{1/2} teaspoons cornstarch
{1/2} teaspoon ground cinnamon

1 teaspoon confectioners’ sugar

To prepare

Preheat the oven to 350ºF. Generously butter and flour three 7-inch round cake pans.

To make the cake

Mix together the flour, baking powder, salt, ginger, cinnamon, and allspice in a large bowl; set aside. In a separate medium bowl, use a mixer to cream the butter and sugar. Add the eggs, buttermilk, molasses, and vanilla, and blend until combined. Gradually add the dry ingredients and stir well until blended.

To bake

Roll out the dough with a rolling pin to {1/4}-inch thickness. Use a knife to cut the dough to fit the prepared pans. Transfer the dough to the pans and bake for 10 to 12 minutes, until lightly browned. Let cool in the pans for 5 minutes, then remove the cakes from the pans and set on a rack to finish cooling. Repeat until all the dough is used up; you should be able to make six cakes in all.

To prepare the Apple filling

Melt the butter in a large skillet over medium heat. Add the apples and sauté for 2 minutes, stirring occasionally. Add the apple juice, cover, and let cook for 4 to 5 minutes, until the apples are softened. Drain off the liquid.

To prepare the Apple glaze

Combine the cider, sugar, cornstarch, and cinnamon in a medium saucepan over high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for 5 to 8 minutes, until thickened. Remove from the heat and let cool.

To assemble

Place one cake on a serving dish as the bottom layer. Spread 3 tablespoons apple glaze and {1/4} cup sautéed apples on it. Add the next cake layer and repeat. Top the stack with one final cake layer, and dust with confectioners’ sugar.

GIVEAWAY 

I HAVE ONE NEW HARDBACK COPY,

OF THIS COOKBOOK TO GIVE 

AWAY TO A LUCKY READER!  

--U.S. RESIDENTS ONLY

--NO P. O. BOXES

---INCLUDE YOUR EMAIL ADDRESS

IN CASE YOU WIN!

--ALL COMMENTS MUST BE SEPARATE 

TO COUNT AS MORE THAN ONE!

HOW TO ENTER:

 

+1 ENTRY: COMMENT ON WHAT YOU LIKE ABOUT A WORLD OF CAKE AND WHY YOU WOULD WANT TO WIN THIS ONE

+1 MORE ENTRY: BLOG OR TWEET ABOUT THIS GIVEAWAY AND COME BACK AND LEAVE A LINK THAT I CAN FOLLOW

+1 MORE ENTRY: COMMENT ON HOW YOU FEEL ABOUT THE RECIPES ABOVE AND FROM THE VIDEO, OR VISIT WORLD OF CAKE'S WEBSITE HERE AND SEE IF YOU FIND SOMETHING INTERESTING THERE TO COMMENT ON

 

GIVEAWAY ENDS AT 

6 PM, EST, JUNE 10

GOOD LUCK!