An excerpt from. Tangle Knots

Transcription

1 A new novel by Lisa Graff coming February 203

2 An excerpt from A Tangle Knots of No one knew exactly when Cady s Talent for baking had first emerged just as no one knew exactly where she had come from. But one thing was certain: Cady was a Talented baker. She could bake anything, really. Pies. Muffins. Bread. Casseroles. Even the perfect pizza if she put her mind to it. But what Cady loved above all else was baking cakes. All she needed to do was to close her eyes, and she could imagine the absolutely perfect cake for any person, anywhere. A pinch more salt, a touch less cream. It was one hundred percent certain that the person she was baking for would never have tasted anything quite so heavenly in all his life.

3 Miss Mallory s Peach Cake a cake that s sweet, simple, and hard to dislike small sliver of butter (for greasing the cake pan) 3 large eggs, at room temperature 2 cups sliced canned peaches (about /2 5-ounce cans) 2 cups flour (plus extra for preparing the cake pan) tsp salt tsp baking soda tsp cinnamon 3 /4 cups sugar cup vegetable oil /2 cup chopped walnuts FOR THE FROSTING: 3 oz cream cheese, at room temperature 4 tbsp butter, at room temperature tsp vanilla 2 cups powdered sugar /2 tsp ground ginger. Preheat oven to 375 F. Grease a 0-inch tube pan or Bundt pan with butter, and flour lightly. 2. In a small bowl, beat the eggs lightly with a fork. Set aside. 3. Drain the canned peaches into a sieve or strainer and rinse them lightly. Pat them dry with a paper towel and measure out 2 cups. Set aside. 4. In a medium bowl, whisk together the flour, salt, baking soda, and cinnamon. Set aside. 5. In a large bowl, mix together the eggs, sugar, and oil with a wooden spoon until just blended. Slowly add the flour mixture and stir until just combined. Carefully fold in the peaches and nuts. 6. Pour the batter into the pan and bake for 50 minutes, or until a toothpick comes out clean. Cool the cake in the pan for 0 minutes, then turn it out onto a cake rack to cool completely before frosting. 7. While the cake is cooling, make the frosting: In a medium bowl, beat the cream cheese, butter, and vanilla with a mixer on medium speed, until well combined and smooth, about to 2 minutes. Reducing the mixer to low speed, gradually add the powdered sugar and ginger, and beat until smooth. Apply frosting to the top of the cooled cake.

4 Will s S more Cake a cake that always disappears quickly small spoonful of flour, for preparing the cake pan 4-oz package of graham crackers (about 26 crackers) 2 tsp baking powder cup butter (2 sticks), at room temperature (plus extra for greasing the cake pan) 2 cups granulated sugar 5 large eggs, at room temperature 2 tsp vanilla cup milk, at room temperature FOR THE FROSTING: cup semisweet chocolate chips 3 /4 cup butter ( /2 sticks), at room temperature /2 cups powdered sugar /3 cup sour cream, at room temperature pinch of salt FOR THE FILLING: cup marshmallow fluff FOR THE TOPPING: extra graham crackers and/or mini marshmallows (optional). Preheat oven to 350 F. Lightly grease the bottoms of two 8-inch round cake pans with butter. Using the cake pans as a template, trace two circles onto wax paper and cut them out, placing one wax circle in the bottom of each pan. Grease both pans with butter again, covering the wax paper as well as the sides of the pan. Sprinkle the inside of the pans lightly with flour, and tap the pans to distribute it evenly. 2. Place graham crackers in a blender or food processor, and grind until crushed to a fine powder. (Alternatively, place the graham crackers in a plastic ziplock bag and crush them with a rolling pin.) Measure out 3 cups of the graham cracker powder into a medium bowl, and mix with the baking powder. Set aside. Reserve the remaining graham cracker powder to decorate the top of the cake, if desired. 3. In a large bowl, cream the butter and sugar with an electric mixer, starting on low speed then increasing to medium-high, until light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla. 4. Reducing the speed on the mixer to low, add about a third of the graham cracker mixture to the batter, combining well. Add about half of the milk and combine. Then add another third of the graham cracker mixture, the last of the milk, and then the last of the graham crackers, combining well each time. 5. Pour the batter into the two pans, smoothing the surface. Bake for 35 to 40 minutes, or until a toothpick comes out clean. Let the cakes cool completely before frosting. 6. While the cakes are baking, make the frosting: In a double boiler or a heatproof bowl fitted into a saucepan of simmering water, carefully melt the chocolate chips over low heat, stirring often. Remove from heat and allow to cool, about 0 to 5 minutes. 7. In a large bowl, cream the butter with an electric mixer fitted with clean beaters on medium speed until fluffy, about 2 to 3 minutes. Reducing the speed on the mixer to low, gradually add the powdered sugar and beat until smooth, another 2 to 3 minutes. Add the cooled chocolate, sour cream, and pinch of salt, and beat to combine. 8. When the cakes are completely cooled, place one cake layer on a plate and spread marshmallow fluff on top. (If fluff is difficult to spread, microwave it in a microwave-safe bowl for 0 to 20 seconds and stir.) Place the second cake layer on top and frost the whole cake with chocolate frosting. Decorate with graham crackers, cracker crumbs, or mini marshmallows as desired.

5 V s Mystery Fudge Cake a cake that contains a delicious secret at its center /3 cups semi-sweet chocolate chips /3 cup flour /4 tsp salt 2 tsp unsweetened cocoa powder 4 tbsp butter ( /2 stick), at room temperature (plus extra for greasing the muffin tins) /3 cup granulated sugar (plus extra for preparing the muffin tins) 3 large eggs, at room temperature 3 /4 cups sugar cup vegetable oil /2 cup chopped walnuts FOR THE TOPPING: powdered sugar (optional). Preheat oven to 400 F. Grease the bottoms and sides of six cups of a standard muffin tin with butter. Sprinkle the inside of the six buttered tins with granulated sugar, and tap to distribute it evenly. 2. In a double boiler or a heatproof bowl fitted into a saucepan of simmering water, carefully melt the chocolate chips over low heat, stirring often. Remove from heat and allow to cool, about 0 to 5 minutes. 3. In a small bowl, whisk together the flour, salt, and cocoa powder. Set aside. 4. In a large bowl, cream the butter and granulated sugar with an electric mixer, on medium speed, until light and fluffy, about to 2 minutes. Add the eggs, one at a time, beating well after each addition. 5. With a spoon or spatula, gradually stir the flour mixture into the batter until just combined. Do not overmix. Stir in the cooled melted chocolate and combine, again being careful not to overmix. 6. Pour the batter into the prepared muffin tins. Bake for 2 to 4 minutes, or until the tops of the cakes no longer jiggle when shaken lightly. Let the cakes stand 0 minutes in the tin before turning out onto serving plates. Dust with powdered sugar if desired. These cakes are best served warm. Makes 6 mini mystery fudge cakes with deliciously gooey middles.

6 Toby s (Not Quite Perfect) Yellow Cake with Chocolate Frosting certainly the perfect cake for somebody 2 /2 cups flour (plus extra for preparing the cake pan) /2 tsp baking powder /4 tsp baking soda /2 tsp salt cup butter (2 sticks), at room temperature (plus extra for greasing the cake pan) /2 cups sugar 2 tsp vanilla 3 large eggs, at room temperature cup milk, at room temperature FOR THE FROSTING: 2 /3 cup semisweet chocolate chips 3 /4 cup butter ( /2 sticks), at room temperature 3 /2 cups powdered sugar /2 cup milk, at room temperature tbsp vanilla. Preheat oven to 350 F. Lightly grease the bottoms of two 8-inch round cake pans with butter. Using the cake pans as a template, trace two circles onto wax paper and cut them out, placing one wax circle in the bottom of each pan. Grease both pans with butter again, covering the wax paper as well as the sides of the pan. Sprinkle the inside of the pans lightly with flour, and tap the pans to distribute it evenly. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. 3. In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until fluffy, about 2 to 3 minutes. Add the vanilla, then the eggs, one at a time, beating until well combined. 4. Reducing the speed on the mixer to low, add about a third of the flour mixture to the batter, combining well. Add about half of the milk and combine. Then add another third of the flour mixture, the last of the milk, and then the last of the flour, combining well each time. 5. Pour the batter into the pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick comes out clean. Cool completely before frosting. 6. While the cake is cooling, make the frosting: In a double boiler or a heatproof bowl fitted into a saucepan of simmering water, carefully melt the chocolate chips. Remove from the heat and allow to cool. 7. In a large bowl, cream the butter with a mixer on medium speed until fluffy, about 3 minutes. Gradually add about half of the powdered sugar, blending well. Beat in 2 tbsp of the milk and all of the vanilla, then beat in the remaining powdered sugar, followed by the remaining milk. Add the cooled melted chocolate to the butter mixture and beat until smooth. 8. When the cakes are completely cooled, place one cake layer on a plate and spread a thin layer of frosting on top. Repeat with the second cake layer, and cover the whole cake with frosting.

7 Marigold s Lime Pound Cake a cake that contains more than a little zest and zing 4 large eggs, at room temperature /2 tsp vanilla 2 tsp grated lime zest (from approximately 2 limes) 2 tbsp lime juice (from approximately lime) cup butter (2 sticks), at room temperature (plus extra for greasing the cake pan) /4 cups sugar /2 tsp salt 2 cups flour. Preheat oven to 325 F. Grease a 9-by-5-inch loaf pan with butter. 2. In a small bowl, whisk together the eggs, vanilla, lime zest, and lime juice. Set aside. 3. In a large bowl, beat the butter with an electric mixer on medium-high speed, until fluffy, about 2 minutes. Add the sugar and the salt and beat, starting on low speed and then increasing to medium-high, until well combined, about 2 minutes more. Slowly add the egg mixture and beat until well combined, about 3 minutes. 4. Reducing the speed on the mixer to low, gradually add the flour to the batter, and beat until just combined. 5. Pour the batter into the pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick comes out clean. Cool completely before serving.

8 The Owner s Peanut Butter Cake with Peanut Butter Frosting a cake that is primarily concerned with peanut butter small sliver of butter (for greasing the cake pan) 2 /4 cups flour (plus extra for preparing the cake pan) /2 cups sugar 3 /2 tsp baking powder tsp salt /2 cup creamy peanut butter, at room temperature 3 large eggs, at room temperature tsp vanilla /4 cups milk, at room temperature FOR THE FROSTING: 2 /3 cup semisweet chocolate chips 3 /4 cup butter ( /2 sticks), at room temperature 3 /2 cups powdered sugar /2 cup milk, at room temperature 3 cups powdered sugar 2 /3 cup creamy peanut butter, at room temperature /2 tsp vanilla /2 to 2 /3 cup milk. Preheat oven to 350 F. Lightly grease the bottoms of two 8-inch round cake pans with butter. Using the cake pans as a template, trace two circles onto wax paper and cut them out, placing one wax circle in the bottom of each pan. Grease both pans with butter again, covering the wax paper as well as the sides of the pan. Sprinkle the inside of the pans lightly with flour, and tap the pans to distribute it evenly. 2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt, and set aside. 3. In a large bowl, beat the peanut butter and eggs with an electric mixer on medium speed until smooth, about minute. Beat in vanilla and milk until well combined. 4. Gradually add the flour mixture into the peanut butter mixture and beat until combined. Divide the batter between the two cake pans and bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool cakes completely before frosting. 5. While the cakes are cooling, make the frosting: In a medium bowl, cream the powdered sugar and peanut butter with an electric mixer on medium speed until smooth, about 2 or 3 minutes. Add the vanilla and /4 cup of milk, and beat until well combined. Gradually add more milk, one teaspoon at a time, until the frosting is smooth and spreadable. 6. When the cakes are completely cooled, place one cake layer on a plate and spread a thin layer of frosting on top. Repeat with the second cake layer, and cover the whole cake with frosting.

9 Mrs. Asher s Honey Cake surprisingly spicy for such a sweet cake small sliver of butter (for greasing the cake pan) 2 /3 cups flour (plus extra for preparing the cake pan) /2 tsp baking powder /2 tsp baking soda /4 tsp salt 2 /2 tsp cinnamon /4 tsp ground cloves /4 tsp allspice 2 /3 cup vegetable oil 2 /3 cup honey cup granulated sugar /3 cup brown sugar 2 large eggs, at room temperature 3 /4 tsp vanilla cup coffee, at room temperature /3 cup orange juice, at room temperature. Preheat oven to 350 F. Grease two 9-by-5-inch loaf pans with butter. Sprinkle the inside of the pans lightly with flour, and tap the pans to distribute it evenly. 2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice. 3. Make a well in the center of the flour mixture and add the vegetable oil, honey, granulated sugar, brown sugar, eggs, vanilla, coffee, and orange juice. Stir with the whisk until well-blended, making sure that no ingredients are stuck to the bottom of the bowl. 4. Distribute the batter evenly between the two pans. Bake for 40 to 50 minutes, or until the top of the cakes spring back when gently touched in the center. Cool the cakes in the pan for 5 minutes, then turn them out onto a cake rack to cool completely.

10 Zane s Garlic Cake a cake that s not as terrible as it seems, on the surface, to be 6 tbsp butter (plus extra for greasing the cake pan) 5 cloves garlic, finely minced /4 cups flour (plus extra for preparing the cake pan) /2 tsp baking powder /2 tsp salt /2 cup Parmesan cheese, finely grated /8 tsp black pepper 3 large eggs, yolks and whites separated, at room temperature tbsp honey 3 /4 cup milk, at room temperature. Preheat oven to 375 F. Grease an 8-inch round cake pan with butter, and flour lightly. 2. In a small saucepan, melt the butter over low heat. When butter is fully melted, add the minced garlic and cook, stirring, until slightly fragrant, about minute. Remove from heat and allow to cool. 3. In a large bowl, whisk together the flour, baking powder, salt, Parmesan, and pepper, until well combined. Set aside. 4. In a small bowl, mix together the three egg yolks, the honey, and the milk. Pour this mixture into the flour mixture, and stir until well combined. Gradually add the cooled garlic mixture, and stir until well combined. Set aside. 5. In a clean small bowl, beat the three egg whites with an electric mixer on high speed until stiff peaks form, about 3 to 5 minutes. Carefully fold the egg whites into the rest of the batter, until just combined. 6. Spoon the batter into the pan, and bake for 25 to 30 minutes, until the cake is golden brown and the surface feels firm to the touch. Serve warm or cold, cut into wedges.

11 Cady s Chocolate-Almond-Cherry Cake a cake that perfectly braids together three very different flavors 2 cups sugar, separated /4 cup unsweetened cocoa powder 3 /2 cups flour (plus extra for preparing the cake pan) 3 tsp baking powder /2 tsp salt cup butter (2 sticks), at room temperature (plus extra for greasing the cake pan) 4 large eggs, at room temperature cup milk, at room temperature tsp almond extract tsp cherry extract /2 tsp red food coloring. Preheat oven to 350 F. Grease a 0-inch tube pan or Bundt pan with butter, and flour lightly. 2. In a small bowl, whisk together /2 cup of the sugar and all of the cocoa powder. Set aside. 3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. 4. In a large bowl, cream the butter with an electric mixer on medium speed until smooth, about 2 minutes. Gradually add the remaining /2 cups of sugar, beating until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating well after each addition. 5. With the mixer on low speed, add about a third of the flour mixture to the butter mixture, combining well. Add about a half of the milk and combine. Then add another third of the flour mixture, the last of the milk, and then the last of the flour, combining well each time. 6. Divide the batter evenly between three clean medium bowls. Add the cocoa powder mixture to the batter in the first bowl, and combine thoroughly with a spoon or clean beaters. Spoon the batter into the bottom of the cake pan. Do not smooth down. 7. Add the almond extract to the batter in the second bowl, and combine thoroughly with a spoon or clean beaters. Spoon this batter over the chocolate batter already in the cake pan. Do not mix. 8. Add the cherry extract and red food coloring to the batter in the third bowl, and combine thoroughly with a spoon or clean beaters. Spoon this batter over the almond and chocolate batters already in the cake pan. Using a small spatula or butter knife, cut through the layers of batter from one side of the pan to another, lifting slightly as you go, to create a marbled design. Do not overmix. 9. Bake for hour, or until a toothpick comes out clean. Cool the cake completely before serving.

12 A Tangle of Knots by Lisa Graff On sale February 2, 203! Savvy meets When You Reach Me in this intricately woven, magical tale Told in multiple viewpoints, A Tangle of Knots is a magnificent puzzle. In a slightly magical world where everyone has a Talent, eleven-year-old Cady is an orphan with a phenomenal Talent for cake baking. But little does she know that fate has set her on a journey from the moment she was born. And her destiny leads her to a mysterious address that houses a lost luggage emporium, an old recipe, a family of children searching for their own Talents, and a Talent Thief who will alter her life forever. However, these encounters hold the key to Cady s past and how she became an orphan. If she s lucky, fate may reunite her with her long-lost father. Lisa Graff adds a pinch of magic to a sharply crafted plot to create a novel that will have readers wondering about fate and the way we re all connected. This book will charm readers and make them wonder if they, too, have a Talent just waiting to be discovered. Ellen Potter, author of Olivia Kidney and The Humming Room Philomel Books A division of Penguin Young Readers Group