Pastry chef Johanna Killeen makes "baby cakes"?miniatures made from a basic batter but varied with different flavoring ingredients. In one, she uses hazelnut flour and tops the cake with a dollop of Italian cream cheese flavored with grapa. She then makes upside-down cakes, using a rhubarb and caramel topping on one and rose geranium leaves on another.
BAKING WITH JULIA presents the delicious details for making foods that Americans crave and that home bakers want to create: loaves of hearty whole-wheat bread, focaccia rich with olive oil and herbs, high-domed breakfast muffins, daintily decorated petits fours, feather-light meringues, and a variety of cookies and cakes. Together with the country's most outstanding pastry chefs and bakers, teachers, and cookbook authors, Julia Child shares indispensable techniques, time-honored tips, and meticulously tested recipes that make home baking successful and satisfying.