New York Times Best Cookbook & Baking Book
The recipes in this book are my family’s go-tos. They’re the cakes I enjoy baking, and we all enjoy eating. They’re not extravagant—not too rich or complex—and above all, they’re easy and quick to make. These are the flavors that get requested time and time again. Opal wants lemon, Dixie meringue, Matilda chocolate, and Ned needs vanilla. Most of the cakes can be made without beaters, and all can be simply dusted with confectioners’. I want to get that delicious cake in your mouth and mine, as soon as possible.