Joy’s Kitchen’s shortcake

Please note that this is the English version.

Author - Cho Eun Hi

There are people who have never tried Joy’s Kitchen’s shortcakes, but there are none who have had them just once! Whether you’ve been curious about Joy’s Kitchen’s signature cake recipes or have been agonizing about harmonious pairings of new ingredients, this book will inspire you.

The book explains in detail with photos and videos the whipping process of whipped cream, the most important part of a shortcake. You can understand easier the consistency depending on the degree of whipping.

Each section explains the theory and characteristics of the cake bases, giving you a better understanding of the recipes before you start.

The different elements of the cake are organized so that you can see the efficient order of operations at a glance. The detailed shelf-life information of each component is included.

Each process is carefully labeled with precautions to take, as well as the brands and product names of the key ingredients.

The book explains how to use and adapt the recipe and how to customize it to your taste.

Experience Joy’s Kitchen’s signature cakes & premium cakes that feature harmonious pairings of various ingredients.

We've also included easy-to-make muffins and cakes that do not require icing/frosting for beginners or those who find icing difficult.

Added bonus, we’ve included three cake recipes that are only available in the English edition: Pavana Bana Cake, Whipped Cream Cake with Fruits, and Lemon Yuja Cream Cake, a particular favorite of our international readers.

Author: CHO EUN IH ran a home class in Ilsan for a long time and now runs Joy’s Kitchen Studio in Hapjeong-dong. Joy's Kitchen introduces cakes full of their own identity through offline courses, video lectures, personal platforms, and cake pop-ups. 

Instagram @joys_kitchen

Contents Include - 

BASIC LESSON 1

01. BASIC INGREDIENTS, 02. INGREDIENTS THAT ADD TASTE AND FLAVOR, 03. COAGULANTS, 04. ESSENTIAL TOOLS

BASIC LESSON 2

01. GUIDE TO WHIPPED CREAM, 02. CUTTING CAKES, 03. FILLING, 04. ICING/FROSTING, 05. WHEN TO USE THE CREAM BY, 06. CUTTING CAKES CLEAN, 07. PACKAGING A SLICE OF CAKE

JOY'S KITCHEN CAKE RECIPES

CLASS 01. GENOISE

: GENOISE RECIPE

1. STRAWBERRY CAKE, 2. STRAWBERRY & BANANA & LEMON CAKE, 3. PISTACHIO & STRAWBERRY CAKE, 4. BLUEBERRY & LEMON CAKE, 5. GREEN GRAPE & YOGURT CAKE, 6. APRICOT & COCONUT CAKE, 7. PLUM CAKE, 8. EARL GREY & ORANGE CAKE, 9. VANILLA TATIN CAKE, 10. MAPLE & WALNUT CAKE, 11. MAMMOTH CAKE, 12. MUSCOVADO GANGJEONG CRUMBLE CAKE, 13. MUSCOVADO & RUM & CHESTNUT CAKE, 14. PEANUT BUTTER & JELLY CAKE, 15. YUJA & CHOCOLAT CAKE, 16. WILD BERRY CAKE, 17. SWEET PUMPKIN & ORANGE CAKE, 18. CARROT CAKE

CLASS 02. BISCUIT

19. STRAWBERRY & MUGWORT CAKE, 20. KUMQUAT & MINT FROMAGE, 21. KIWI & BANANA & CHOCOLAT CAKE, 22. GORGONZOLA CAKE, 23. FIG FRAISIER, 24. CUCUMBER & MELON CAKE

CLASS 03. SOUFFLE

25. PISTACHIO & ORANGE CAKE, 26. MATCHA & RED BEAN CAKE, 27. PURE WHITE TORTE

CLASS 04. CHIFFON

28. GINGER & PINEAPPLE CAKE, 29. PERSIMMON & MANGO CAKE

CLASS 05. BONUS RECIPE

30. LEMON YUJA CREAM CAKE, 31. PAVANA BANA CAKE, 32. WHIPPED CREAM CAKE WITH FRUITS

ISBN: 9791192855127

Publisher: The Table

Published: July 2024

Pages: 320