Cooks' Books by Lisa Messinger

"Organic and Chic" by Sarah Magid (William Morrow, $27.99)

Is Sarah Magid's last name a typo? It very well could be one for "Magic." The custom baker from New York City, whose work is often featured in magazine shoots, shows us how to prepare gorgeous cakes and other baked goods in a flash in "Organic and Chic." Her tricks of the trade would make a wise addition to any bag of culinary stunts.

The results, shown in color photographs, look stunning, but Magid is a master at breaking them down into easy steps. Others are optical illusions, looking much more complicated than they actually are.

Her dark gooey brownies, mock Twinkies and huge filled cupcakes are dazzling coated with gold and silver metallic dust. Tiny shortcakes get a topping of fresh strawberries and mint accented by a vanilla-tinged whipped cream. Iced tree branches climb up a triple-layered Wedgwood blue-frosted cake to an eventual nest filled with eggs easily made of gum paste.

Entertaining tips are just as fun and innovative. Magid, for instance, turns sugar cookies — cut into the shapes of moons, flowers, stars and butterflies — into a mobile. Used as edible centerpieces, they are hanging from strings off plant branches in ceramic vases.

Magid's healthy philosophy is a bonus. Flour is often organic and whole-wheat. She recommends organic fruits and herbs. She features "farmers' market butter" as one of her "star" ingredients.

The "chic" in her book title is a nod not only to the stylish fare she creates, but also to her stints in the fashion industry for companies like Tommy Hilfiger, J.Crew, Liz Claiborne and Henri Bendel. Our taste buds can be grateful that she turned her trained eye and honed sense to the food world.

EASY POSH PUDDING WITH CANDIED HAZELNUTS

Candied hazelnuts:

1/2 cup firmly packed (preferably organic) dark brown sugar

1 cup chopped (preferably organic) hazelnuts (or nuts of your choice)

Pudding:

1/4 cup (preferably organic) cornstarch

1/2 cup (preferably organic) unsweetened cocoa powder

1/2 cup (preferably organic) cane sugar

1/2 teaspoon ground (preferably organic) cinnamon (optional)

Pinch of cayenne pepper (optional)

2 cups (preferably organic) whole milk, chilled

2 teaspoons (preferably organic) vanilla extract

Whipped cream, for serving

Yields about 4 servings.

To prepare candied hazelnuts: Lay a piece of aluminum foil on your work surface.

Melt the brown sugar in a saucepan over low heat. Carefully add the nuts and bring the mixture to a boil without stirring. When the sugar starts to deepen in color and a candy thermometer reads 236 F, carefully pour the mixture onto the foil and let it cool completely. Break the hardened hazelnut brittle into pieces.

Set aside.

To prepare pudding: Combine the cornstarch, cocoa, sugar, cinnamon and cayenne pepper in a small heavy-bottomed saucepan. With the pan on low heat, slowly pour in the cold milk, whisking to combine.

Increase the heat to medium-high and continue whisking (to prevent any lumps) until the mixture boils, about 1 minute. Carefully remove the pan from the heat and stir in the vanilla.

Let cool in the refrigerator with plastic wrap on the surface to prevent a skin from forming. Serve in individual cups, ramekins or glasses. Top with whipped cream. Garnish with the candied hazelnuts.

MARSHMALLOW FROSTING

1 tablespoon (preferably organic) white vinegar

1 tablespoon salt

6 (preferably organic) egg whites

1 1/2 cups (preferably organic) cane sugar

1/4 teaspoon cream of tartar

1 1/2 tablespoons organic vanilla extract

Food coloring (optional) (see Note)

Yields 4 cups frosting, enough to fill and frost 1 (8-inch) layer cake or to frost 24 cupcakes.

Use a standing mixer. When beating egg whites, it's best to prepare your mixer and beaters by wiping them down with a mixture of 1 tablespoon (preferably organic) white vinegar and 1 tablespoon salt. Using a paper towel, rub this mixture all over the bowl and beaters to get rid of any greasy residue, which would prevent the egg whites from getting fluffy. Place the egg whites in the mixing bowl of the standing mixer.

In a small heavy-bottomed saucepan, stir together the sugar, cream of tartar and 2/3 cup water. Bring to a boil over high heat.

When a candy thermometer inserted into the sugar reads 230 F, whip the egg whites on low speed for about 30 seconds, until bubbly. Increase the mixer speed to medium-high and whip the whites for 2 minutes.

With the mixer still running, check the temperature of your sugar mixture. When the thermometer reads around 235 F, increase the mixer speed to high and whip the egg whites until they're almost stiff. At the same time, carefully remove the boiling sugar mixture from the heat.

Standing as far as you can from the mixer, with arms extended to avoid burning yourself, carefully pour the hot sugar in a small stream into the running mixer. Keep the mixer on high speed for at least 5 minutes.

Reduce the mixer speed to low and add the vanilla extract and optional food coloring.

If using immediately, fill the piping bag or frost the cake. When you prepare the frosting, be sure to work quickly; it sets with a soft shine that will disappear if retouched.

Note: For a striking effect, tint it bright colors. To tint the frosting different colors, quickly divide the frosting among separate bowls and add food coloring as desired, as directed above.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

COPYRIGHT 2009 CREATORS SYNDICATE INC.