Thrifty and Frugal Living: Sweet Chic: Stylish Treats to Dress Up for Any Occasion Review

Saturday, July 23, 2011

Sweet Chic: Stylish Treats to Dress Up for Any Occasion Review


ABOUT:

DESSERT DRESSED TO THE NINES

"Today's baker faces a great challenge: With little time and a limited repertoire, she often needs to whip up a delicious dessert that's dressed to impress. Rachel Schifter Thebault, founder and head confectioner of Tribeca Treats in New York City, knows all about making a sweet statement. Combining a confectioner's expertise with fashion sense, she shares a scrumptious cache of popular dessert recipes that can be accessorized to fit any occasion.

What's more, transforming a basic dessert into a masterpiece brimming with personality and flair can be easy, quick, and fun. In the same way you'd plan an outfit, Sweet Chic pieces together a Devil's Food Cake -- the little black dress of delights -- with such irresistible accessories as Caramel Buttercream (think knee-high boots) for ultimate decadence, turns Vanilla Cookies (the crisp oxford shirt) into Strawberry “Shortcakes” ideal for casual or dressy occasions, and blends brownies (the cashmere sweater of confectionery) with a swirl of mint for a showstopping number.

Gorgeous and appetizing color photos throughout reveal how a change of icing here and a substitute topping there can take a simple dessert from Sunday brunch to a date-night treat. Mix and match more than seventy recipes for cookies, cakes, and confections, including Peanut Butter and Chocolate Thumbprint Cookies, Brownie Sundae Parfait, Mini S'mores Cupcakes, Wasabi-Black Sesame Truffles, and so much more.

Whether you're a novice baker hoping to master the basics or an experienced one looking to add a little versatility to your existing creations, Sweet Chic is a clever and practical guide for memorable desserts, a one-sweet-fits-all way to make a tantalizing impression."

MY THOUGHTS:

Sweet Chic: Stylish Treats to Dress Up for Any Occasion is an excellent dessert cookbook! It has a decent amount of pictures in it (which is really important to me). I rarely make recipes that do not have pictures. The pictures are professional and gorgeous and will definitely have you drooling.

The book is divided into three sections: cookies, cakes and confections. The subsections with recipes include scooped cookies, brownies, caramel, chocolate truffles, chocolate cake and more. If you are not familiar with dessert and need help with the basics, Thebault has that covered too. The Basics section at the beginning of the book describes and explains all of the equipment involved, techniques like icing a cake and double boiling chocolate and more. 

What really sets this book apart from other cookbooks is the fun and cute metaphors that Thebault uses to describe the desserts. "Cookies are similar to the most accessible items in your wardrobe: your everyday and weekend wear". Scooped cookies are the white t-shirt "as basic as you can get. A casual staple that can easily be dressed up". Chocolate Truffles are the leather jacket "adding a leather jacket to any outfit can give you a touch of luxury, just as adding some homemade truffles can make any dessert table more lavish". I love this! It is so cute and fun and definitely unique.

This would be a great gift for anyone that loves to bake or anyone that loves dessert and would like to learn how to bake.

RECIPE:

Devil's Food Cake

MAKES ONE 3-LAYER 8-INCH CAKE, ONE 2-LAYER 9-INCH CAKE, OR ABOUT 3 DOZEN CUPCAKES


The base recipe for our chocolate cake is the easiest cake recipe I know. It's an oil-based (as opposed to butter-based) recipe, so, just like boxed cake mixes, it can be mixed by hand in one bowl. For that reason, it is a favorite of mine to make at a vacation home or anywhere that I'm not sure about what mixers or baking equipment will be available. Once baked, this batter results in an airy, spongy cake with a rich chocolate flavor. It tends to rise a lot in the oven, especially in the center, so the cake layers will always have to be trimmed to make the layers flat before they are iced. Accordingly, be careful not to overfill the cake pans or cupcake wrappers.


3 cups all-purpose flour
1 cup unsweetened cocoa powder
2½ teaspoons baking soda

½ teaspoon salt
2 cups sugar
2 cups buttermilk


1 1/3 cups vegetable or canola oil

4 large eggs, at room temperature

2 teaspoons pure vanilla extract


1. Preheat the oven to to 350ยบ F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)

2. Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.


3. Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)


4. Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.


5. Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.


6. Bake for 40 to 45 minutes, rotating the pans once halfway through.


7. When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.


8. Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

The above is an excerpt from the book Sweet Chic: Stylish Treats to Dress Up for Any Occasion by Rachel Thebault. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2011 Rachel Thebault, author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion

Disclaimer: I received the mentioned product(s) in exchange for this review. I was not compensated in any other way. The thoughts here are my own honest opinions.

 

1 comments:

lilyk said...

This recipe looks very tasty. Thanks for sharing!