The Perfect Cake contains an impressive roster of recipes, from multilayer cakes to rustic fruit-topped treats, elegant tortes, beautiful Bundts, filled cupcakes, and even fun cake pops. And each of the more than 240 recipes is kitchen-tested to work—every time. Even standards like Fluffy Yellow Cake surpass expectations: Since yellow cake can turn out dry or cottony, we switch up the mixing method, abandoning the formerly sacred creaming of butter and sugar and instead folding in whipped egg whites, for volume and light texture. Challenge recipes are a cinch to make look professional: The shiny ganache and nutty embellishments on Chocolate-Espresso Dacquoise wouldn’t be out of place in a fine patisserie. The holidays are covered with a modern Yule Log. And there are plenty of bulletproof recipes that transcend the traditional like Saffron-Orange Bundt Cake, Blackberry-Mascarpone Lemon Cake, and Red Velvet Cheesecake. There’s also a chance to develop unique cake creations with the book’s appendix of cake layers, frostings, and fillings.

In addition to foolproof recipes are features that make towering 24-layer Hazelnut Chocolate Crêpe Cake as approachable as Applesauce Snack Cake. Sidebars include step-by-step photography for cakes with more advanced techniques like piping the ribbons of frosting that help give beautiful Rhubarb Ribbon Cake its name. And an informative front matter section discusses the mechanics of cake baking and the equipment and pantry items that will help you make perfect cake every time and any time.

BUY NOW: ATK Shop | Amazon | Barnes & Noble | Indiebound | Books-a-Million
On Sale January 16, 2018 
ISBN: 978-1-945256-22-6
$35.00, 416 pages, jacketed hardcover, four-color throughout