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How-To

Cake Fancy

Three impossibly delicious cakes (and the secrets to their good looks).

Fine Cooking Issue 102
Photos: Scott Phillips
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In Texas we like things big. So as a born-and-bred Texan, I can’t resist big cakes. I say, if you’re going to make (and eat) cake, make it tall, really tall, and big in flavor—like the beauties here. And don’t stop there, not when you can decorate them with white chocolate leaves, homemade marshmallows, and an eye-catching spiked and torched meringue. Just hope your guests have Texas-size appetites.

Outrageous Coconut-Cream Meringue Cake

Spiked meringue Once the cake is frosted, use your fingers to fluff and pull the meringue into spikes all over the cake. Work your way around the cake and keep at it until you’re happy with the results.

White Chocolate Macadamia Cake with Raspberries and White Chocolate Buttercream

White chocolate leaves Paint the undersides of organic lemon leaves (look for them at a flower shop), with melted white chocolate and then peel the leaves away once the chocolate has set. Make sure no chocolate drips over the sides of the leaves, or they’ll be difficult to peel off.

Hot Chocolate Layer Cake with Homemade Marshmallows

Homemade marshmallows Easier than you think and so much better than the kind in the plastic bag. But they’re sticky. To cut them, dip the knife in cold water after each cut to clean the blade, and then dip the cut edges of the marshmallows in confectioners’ sugar.

Pear Ginger Cake with Whipped Cream and Rum-Caramel Glaze

Web Extra: Because three impossibly delicious cakes are not enough, we’ve added a fourth. Click on the recipe to learn about the rum-caramel glaze and the candied ginger band.

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