The only cookbook that focuses exclusively on layer and sheet cakes, the fourth book in the American Baking Classics Series offers 40 delicious and detailed recipes for these old-time favorites.
Sure to please every time, the cake recipes include Banana Cake, Mint Chocolate Chip Cake, Wellesley Fudge Cake, Spiced Pumpkin Cake, Apple Cake with Walnuts and Raisins, and Blueberry and Spice Cake; and the frostings and icings include: Fluffy White Frosting, Chocolate Frosting, Creamy Coffee Frosting, Coconut-Pecan and Cream Cheese Frosting.

The Village Baker's Wife: The Desserts and Pastries That Made Gayle's Famous
by Joe Ortiz, Gayle Ortiz (Contributor), Louisa Beers, Gayle's Bakery

The Village Baker's Wife is thought by many to be one of the best baking books of its year. If you bake, this book can help you hone your skills to professional levels. If you love dessert, reading the lavish recipes will make you salivate. Whatever your local bakery charges will seem worthwhile once you see how the best baked goods are made -- brimming with fresh butter and eggs, the finest chocolate, and fresh fruit.

Sacher Torte

Ingredients:
5 oz. ( 150 g ) butter
5 oz. ( 150 g ) icing sugar
5 oz. ( 150 g ) chocolate
5 oz. ( 150 g ) all-purpose flour
6 eggs
1 tablespoon rum
1 tablespoon water
3 to 4 tablespoons apricot jam

Preparation:
1. Prepare round cake tin size 8 inches (20 cm).
2. Sift all-purpose flour twice.
3. Separate egg yolks and whites.
4. Cream butter with 4 oz.of icing sugar.
5. Melt chocolate with 1 tablespoon of water (chocolate must be soft but not hot). Add egg yolks and melted chocolate gradually to butter and sugar mixture. Add 1 tablespoon rum to mixture and stir lightly.
6. Preheat oven to 350 F (180 C).
7. Whisk egg whites until stiff with 1 ounce icing sugar. Put beaten egg whites into remaining mixture alternately with the all-purpose flour.
8. Bake in buttered and floured round cake tin for about 50 to 55 minutes.
9. When baked cool 2 minutes, than remove to cooling rack.
10. Spread 3 to 4 tablespoons of warmed apricot jam over cold cake and put chocolate icing on the cake

Chocolate Icing:
5 oz. ( 150 g ) chocolate
4 oz. ( 120 g ) granulated sugar
1/4 cup of water
1/4 teaspoon melted butter

Icing Preparation:
1. In a saucepan dissolve 4 oz. granulated sugar in a 1/4 cup of water and than bring to boil.
2. Brush the sides of the saucepan with a brush dipped in cold water to prevent crystals forming.
3. Cook to " small thread " stage, than remove from fire and leave to cool.
4. Melt 5 oz. ( 150 g ) chocolate until soft but not hot.
5. Add lukewarm sugar into melted chocolate, than add a 1/4 teaspoon melted butter into chocolate icing and stir well.
6. Put chocolate icing on the cake.

NOTE: Thickness of the chocolate icing must be equal that of the apricot jam.
Serve next day with whipped cream if you like it.

Polder Add & Weigh
Scale 5 Lb.

Kaiser Bakeware Noblesse 8-Inch Springform Pan	Nordic Ware Deluxe Bundt Cake Keeper	OXO Good Grips Flour Sifter

iSi Dessert Whip-Pint, Brushed Aluminum	Expandable Cooling Rack	KitchenAid K45SS Classic 250-Watt 4-1/2-Quart Stand Mixer, White

iSi Cream Whipper Chargers, N20-24 Pack	OXO Good Grips 1057201 Angled Measuring Cup Set	ORKA Silicone Oven Mitt, Blue

Fabulous & Flourless : 150 Wheatless and Dairy-Free Desserts: Cakes, Tarts, Tortes, Roulades, Puddings, Souffles, Cookies, and More by M.W.Mauksch

Anyone with family ties in central Europe or who has traveled to Vienna, Budapest, Prague, or elsewhere in this part of the world knows the unique elegance and delicate richness of nut tortes.
Fabulous & Flourless will delight those with a sweet tooth, and it is a heavenly gift for anyone avoiding wheat or gluten. There are no compromises here,only sublime, wheat-free treats. Measures are given by volume, in ounces and in grams, making this book useful in kitchens anywhere in the world.

Great Cakes
- by Carole Walter

Carole Walter has had a love affair with baking since she was a child. That passion has flowered into a professional career that has taken Walter around the world to study baking and the culinary arts with renowned chefs in Austria, Denmark, France, and Italy, as well as in the United States. For twenty years she has been sharing this wealth of expertise with her own students, and now she shares it with you.