20 Best Cake Recipes
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About this ebook
The world’s largest lollipop weighed 1.01 tons (2220lb 11oz) and was made by Stephen Spring and James Alexandrou of Lool Pops / Johnson’s Confectionery at Darling Harbor, Sydney Australia on 18-19 August 1990.
The longest pastry was a mille-feuille (cream-filled flaky pastry) 1037.25m (3403ft) in length, made by employees of Pidy, a company based in Ypres, Belgium on 4-5 September 1992.
The largest container full of popcorn was one with 169.33 m2 (5979.33 ft3) of popped corn. It was just over 6m (19ft 8in) in diameter and 5.81m (19ft 1in) in height. It took 3 days to achieve the record.
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20 Best Cake Recipes - Karen Margaryan
Table of Contents
German Chocolate Cake
Hungarian Shortbread
Blackberry Slump
Ono Coconut Cake with Coconut Frosting
Katharine Hepburn’s Brownies
Nick's 'Supernatural' Brownies
Chocolate Truffle Cake
Mom's Banana Bread
Sugar Plums
Hummingbird Cake
Chocolate Cream Pie
Cream Cheese Cinnamon Rolls
The Best Damn Meyer Lemon Cake
Red Velvet Cake
Chocolate Caramel Tart
Dulce de Leche Cake
Smith Island Cake
Olive Oil Cake
Very Moist Chocolate Layer Cake
Heaven and Hell Cake
Copyright © 2013 by Karen Margaryan
All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. For permission requests, write to the publisher, addressed Attention: Permissions Coordinator,
at the address below.
Karen Margaryan
12 Nansen Str.,
Yerevan, Armenian 0056
Created in the Republic of Armenia
German Chocolate Cake
SERVES: 14-16
ingredients
3 cups sugar
1 ¾ cups unsalted butter, softened
2 ½ tsp. vanilla extract
8 large egg yolks
1 12-oz. can evaporated milk
1 ½ cups roughly chopped pecans
1 7-oz. package sweetened shredded coconut
4 oz. German's Sweet Chocolate, chopped
2 oz. unsweetened chocolate, chopped
2 cups flour
1 tsp. baking soda
¼ tsp. kosher salt
1 cup buttermilk
4 large egg whites
steps
Combine 1 ½ cups sugar, ¾ cup butter, 1 ½ tsp. vanilla, 4 egg yolks, and evaporated milk in a 2-qt. pan over medium heat. Bring to a simmer; cook until thick, 12 minutes. Strain through a sieve into a bowl; stir in pecans and coconut; chill frosting until firm.
Heat oven to 350° Grease three 9" round cake pans with butter; line bottoms with parchment circles. Grease parchment; set aside. Put chocolates into a small bowl;