We sure are a sweet tooth family; give me a 
cupcake or some sweet dessert anytime and I’ll even skip dinner. Shhh.. Don’t tell my kids. I love Cupcakes in all shape and sizes and creations. It was just natural when I found a copy of the Sweet Chic: Stylish Treats to Dress Up for Any Occasion
book. I was truly in heaven. One recipe sweeter than the other.
Rachel Schifter Thebault, the Author did an amazing job introducing us to elegant desserts, that don’t require a degree to create them. Her book has an introduction to the Basics “From the Runway to Ready-to-Wear”, which is an overview of ingredients and kitchen gadgets and how they will be used to. She did a great job explaining each and every ingredient and equipment and explaining why and what kind would work best. I LOVED that, a lot of time I’m being told “Use xyz item”, but I never know WHY I use that item if I have options to use a few other items in its place.
The book also has three sections, all are filled with yummy treats. Section one is ALL ABOUT COOKIES, from scooped cookies to Buttermilk Cookies anything goes; Section Two is all about cakes. Yup, Chocolate Cake and even Swiss Buttercream is part of that section. The last Section, Section Three is all about Confections from Chocolate Truffles to Caramel, there is defiantly something that will dam your sweet tooth.
The book doesn’t have illustration with every recipe, but there are still plenty available to look at. All are looking “Simple” yet elegant. This is defiantly something that any mom or dad can re-create at home with little effort, yet they will glow like a star.
![clip_image001[4]](http://twoboysonegirlandacrazymom.com/wp-content/uploads/2011/08/clip_image0014_thumb1.jpg "clip_image001[4]")
| Devil’s Food Cake |
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2½ teaspoons baking soda
- teaspoon salt
- 2 cups sugar
- 2 cups buttermilk
- 1 1/3 cups vegetable or canola oil
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Preheat the oven to 350º F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)
- Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.
- Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)
- Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.
- Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.
- Bake for 40 to 45 minutes, rotating the pans once halfway through.
- When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.
- Once the cakes are at room temperature, ice as desired. Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)
MAKES ONE 3-LAYER 8-INCH CAKE, ONE 2-LAYER 9-INCH CAKE, OR ABOUT 3 DOZEN CUPCAKES
About the Author Rachel Schifter Thebault, author of Sweet Chic: Stylish ![clip_image001[6]](http://twoboysonegirlandacrazymom.com/wp-content/uploads/2011/08/clip_image0016_thumb1.jpg "clip_image001[6]")
Treats to Dress Up for Any Occasion, is the founder of Tribeca Treats, and spent seven years as an investment banker before transforming her side hobby of making truffles for friends into a full-time career in confections. A graduate of the Institute of Culinary Education, she opened Tribeca Treats in 2007. The bakery has won honors from American Express OPEN and entrepreneur organizations, and is a pillar of the Tribeca community. A sought-after speaker and panelist, she has also taught cooking and baking to children. She currently lives in Tribeca (and travels the globe) with her husband and their two daughters.
This book is available through Amazon.com and retails for $28.00; For more information please visit Rachel Schifter Thebault and you can also follow the author on Facebook and Twitter
I was provided with the book for my honest review, all opinions are 100% our own and no other compensation was nor will be received.
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