Mix + Match Cakes: A Batter + a Syrup + a Frosting = a New Way to Bake

Choose a batter, flavor with syrup, add a frosting—it’s magic!

Want something decadent and fudgy? Darkest Chocolate Cake + Caramel Syrup + Malted Milk Chocolate Frosting + crushed candy bars = Candy Bar Cake. Or how about a nutty cake like the Elvis: Peanut Butter Cake + Bacon Syrup + Nutella Frosting, topped with candied bacon. Fit for the king, indeed!

This innovative and remarkably easy way to bake luscious, flavorful cakes is a formula for cake bliss. Cake Magic! is a full-color visual cookbook—photos in the front, recipes in the back—and the first step in every baker’s cake adventure. It includes valuable baking tips, vegan and gluten-free variations, plus how to tweak the recipes to make sheet cakes, Bundt cakes, and cupcakes, too.

 

Caroline Wright, a graduate of the prestigious Ecole de Cuisine La Varenne and recipient of a coveted scholarship from Les Dames d’Escoffier, is a former food editor at Martha Stewart’s Everyday Food. Currently she’s a freelance food editorial professional/dynamo who wears many toques: she works as a recipe developer and tester, food stylist and photographer, and food writer and editor for Oxmoor House, Cooking Light, Real Simple, Every Day with Rachael Ray, Health, and Women’s Day, among others; she is also a field producer for the Cooking Channel. A mentee of renowned cookbook author Dorie Greenspan, and former student and mentee of Anne Willan (founder of La Varenne), Caroline lives with her husband and newborn son in Dallas, TX.