Thank you for downloading this Atria Books eBook. Join our mailing list and get updates on new releases, deals, bonus content and other great books from Atria Books and Simon & Schuster. CLICK HERE TO SIGN UP or visit us online to sign up at eBookNews.SimonandSchuster.com contents Foreword by Rachael Ray Introduction Read Me First! BAKING 101 CAKES & COOKIES Basic Yellow Cake Basic Chocolate Cake Brownies Brownie Fluff-A-Nutter Orange Buttermilk Bundt Cake Angel Food Cake Hazelnut Dacquoise Roulade Plain Cheesecake Dulce De Leche Powder Puff Cookies Oatmeal Raisin Cookies Coconut Shortbread PIES & PASTRIES Banana Cream Pie Simple Pie Dough Streusel-Topped Apple Pie Summer-Fruit Crisp Candied Nuts Chocolate Cherry Hand Pies Pâte À Choux Shortcut Puff Pastry BREADS & MUFFINS Lavash “Everything Bagel” Bread Topping Jo Jo Bread Pancetta and Gorgonzola Scones Basic Muffin Batter Praline Muffins Double Chocolate Chip Muffins Carrot Streusel Muffins FROSTINGS, FILLINGS & SAUCES Royal Icing White Glaze Lemon Glaze Chocolate Glaze Cream Cheese Frosting Buttercreams French Buttercream Swiss Buttercream Italian Buttercream Decorating with Icing Ganache Filling Peanut Butter Filling Vanilla Pastry Cream Chocolate Pastry Cream Lemon Cream Whipped Cream Calvados Caramel Sauce Chocolate Sauce Raspberry Coulis BEYOND BAKING Crêpes Crêpes Suzette Zeppole Coconut Custard Blueberry Compote The Magic of Custard Cake Pudding Chocolate Panna Cotta Hibiscus Gelée Brown Sugar Panna Cotta Red Wine–Poached Pears with Mascarpone Cream Poaching Fruit Wine Poaching Liquid Fruit Juice Poaching Liquid Poaching Soft Fruit Blackberry Sorbet Raspberry Sherbet Huckleberry Frozen Yogurt Vanilla Ice Cream Chocolate Truffles Chocolate Can Be Cranky Creamsicle Fudge The Art of Gift-Giving Chocolate-Caramel Hot Cocoa Mix THE NEXT LEVEL PB&J Whoopie Pies Marshmallow Creme Cider Doughnuts FIG & Walnut Cake Maple Pumpkin Cheesecake No-Bake Ricotta Cheesecake Palmiers Chocolate Biscotti Brown Butter Pizzelle Fontina Puffs Lattice-Top Blueberry Pie Hot Cross Buns Beaver Tails Chrustiki Chocolate Torrone Passion Fruit Pâte de Fruit Peanut Brittle SHOWSTOPPERS Pistachio Cupcakes with Meyer Lemon Frosting How to Properly Cut a Layer Cake Chocolate Hazelnut Cake Red Velvet Macarons Fancy-Looking Restaurant Foam Persimmon Pudding in a Jar Cannelles Macadamia–Key Lime Cheesecake St. Honoré Cake Bourbon-Chocolate pecan Pie Peach and Raspberry Pecan Frangipane Tart Make Your Own Vanilla Extract Baking Powder Black and White Crêpe Cake Sugar Lollipops Chocolate-Dipped Marshmallows Marshmallow Chicks Appendix Acknowledgments About Heather Bertinetti Index This book is dedicated to the memory of my Aunt Julie, with love. FOREWORD BY RACHAEL RAY I am a good cook and a terrible baker. Baking requires patience, skill, a scientific mind, precision —right? Wrong. Heather Bertinetti can make anyone and everyone a weekend pastry chef. If you wish you had the skills and confidence to make scrumptious, showstopping desserts, you’ve picked up the right book—Bake It, Don’t Fake It! Heather Bertinetti is a gifted pastry chef who’s honed her craft in some of New York City’s top restaurants and now she’s revealing her secrets for creating to-die-for desserts. Yes—Heather’s got everything covered for rookies and seasoned bakers alike. With her help, anyone can master Banana Cream Pie to Hazelnut Dacquoise Roulade. Head to your local supermarket for easy-to-find ingredients and enjoy making your own desserts, entirely from scratch, with the ease of an expert baker. You’ll impress your friends, family, and even yourself in no time! Bake it. Don’t fake it.