Can you make a perfect cake? Why yes you can, according to Nick Malgieri, the author of this new wonderful cookbook. There is nothing like a good cake. When you mention baking a dessert everyone's mind naturally thinks of cake. Nick Malgieri can help us expand our cake-making repertoire with his cookbook.

I really like the way he's laid out his book. Before we even get to the recipes, Nick lists the different ingredients used in his cake recipes. He also explains why he prefers one particular ingredient over another. The next chapter covers the equipment needed for cake preparation. The rest of the book is devoted to the cake recipes, which are separated in chapters such as: coffee cakes, pound and butter cakes, fruited cakes, cheesecakes, sponge and foam cakes, nut cakes, rolled cakes (like jelly roll cakes) and molded cakes (which have soft fillings.) The Meringue Cake chapter alone has convinced me to try meringue again. It's almost as if he wrote this passage just for me: "The meringue cakes and layers here have nothing to do with Aunt Betty's lemon meringue pie that you were forced to eat as a child." 

My favorite part of the cookbook is, of course, the recipes. He has chosen many known and several not so familiar recipes. I just love the variety. Some of the cake recipes include: Cinnamon Coffee Cake, Ontbijtkoek (Dutch Breakfast Cake), Classic Pound Cake, Green Tea Pound Cake, Torta Di Polenta (Italian cornmeal pound cake), Swiss Apricot Cake, Chocolate Chunk Zucchini Cake, Macao Christmas Cake, Cheesecake Bases, Dark and White Chocolate Cheesecake, Classic Angel Food Cake, Plain Genoise, Orange Chiffon Cake, Snow White (a meringue layered cake), Hazelnut Dacquoise, Brown Butter-Hazelnut Financier, Braune Linzertorte, Chocolate Pecan Caramel Cake, Gateau Des Iles (Caribbean Island Layered Cake), Coconut-Raspberry Layer Cake, 1942 Devil's Food Cake Layers, Veloute Au Citron (Lemon Velvet Cake), Classic Chocolate Charlotte, and many, many more.

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