The Book of Oven Triumphs - Teresa R. Arterburn
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What makes a perfect cake? Even rising? Tender brown crust? Delicate flavor and fragrance? All these qualities and one more, the fine, moist, tender texture that is hard to describe by any word except "velvety"! "Velvety crumb", that is the expression cake judges use in speaking of the beautiful texture of cakes leavened by Calumet, the Double-Acting Baking Powder. Then make any cake in this book, cut a slice and feel a crumb between thumb and finger. Soft as velvet! Touch the cut surface. So moist and springy! Now taste a morsel of the cake. Velvet-fine, velvet-smooth. Every Calumet cake,…mehr

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What makes a perfect cake? Even rising? Tender brown crust? Delicate flavor and fragrance? All these qualities and one more, the fine, moist, tender texture that is hard to describe by any word except "velvety"! "Velvety crumb", that is the expression cake judges use in speaking of the beautiful texture of cakes leavened by Calumet, the Double-Acting Baking Powder. Then make any cake in this book, cut a slice and feel a crumb between thumb and finger. Soft as velvet! Touch the cut surface. So moist and springy! Now taste a morsel of the cake. Velvet-fine, velvet-smooth. Every Calumet cake, plain cake or party cake, dark or light or goldenyellow, has this same lovely texture. Use the recipes in this book, following Calumet's thrifty proportion with care, and all your cakes will be perfect, the envy and admiration of your friends!
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