Scribd Logo
Upload

Welcome to Scribd!

  • Fantastic Party Cakes

    Uploaded by

    Rebeca Dávila Ramos
    70 views127 pages
    Fantásticos pasteles para fiestas, ricos, coloridos y muy divertidos.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Fantásticos pasteles para fiestas, ricos, coloridos y muy divertidos.

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    70 views127 pages

    Fantastic Party Cakes

    Uploaded by

    Rebeca Dávila Ramos
    Fantásticos pasteles para fiestas, ricos, coloridos y muy divertidos.

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 127
    2. ae Mich Turner o» LITTLE VENICE CAKE COMPANY antastic party cakes PHOTOGRAPHY BY JANINE HOSEGOOD chocolate boxes These gorgeous little chocolate boxes are a very sophisticated way of serving a delicious chocolate-almond torte, sandwiched with espresso butrercream. They work equally well in white or'milk chocolate. Cut into a perfect cube then surround it with tempered chocolate panels, and finish with an organza ribbon and a pretty label. youwillneed method Sem cube cakescoveredin 1 Temper he dak choclate 3s show in the techniques or page 7 ‘chocolate or espresso ‘Spread the chocolate out on toa marble slab or stainless steel tray toa antessewt depth of 2-3mm.Once the chocolate has just set, use the templates on dark chocolate ~ allow 1509 | ee page 153 to cut out 2 short sides. 2 fang sidesand 1 lid for each cake sharp knife 2 Fxthe 2shor sides ist onto opposite sides of one cake they should organza isbon VSmm wide. etre tothe buterceym. Then the 2 longer sides onthe wo remaining ‘Mow 50am pereake sides before applying the bd pretty cards: 3 Starting with the cenue of the ribbon in the centre of the lid, wrap up the ake and the ron ng the prety coe to pce. Fin al the cakes inthe same way. 4 Serve on square plates These cakes will een for afew days once ‘completed as they ate shel stable, nvake a it presented in a bos. CHOCOLATE BOXES B marbled chocolate truffles I first served these decadent and scrumptious marbled chocolate truffles at the launch of my first book, Spectacular Cakes. They proved + such a success with the guests that I knew should feature in the second book. Use a combination of cake flavours such as banana butterscotch (page 85), chocolate almond (page 90) or chocca mocca pecan (page 95) with marbled chocolates for a special canapé party. youwillneed — method ‘dem round cakes 1 Make the chocolate decotations following the technique on page 147 chocolate scrois and fans Cover the 4m round cakes with an initial coat of white chocolate plastique decoration as showin in the techniques on page 149 Wile chocolate teastams Us In 3 separate bowls temper white ik a chocolate, cakes le cole pastas (2 In 3eparate bows temper white mikand da chocabte St the be jaa me ncioilia bead ava Glannen tape eee ceil uk cocoate xtge nal ne Sat ee pon tempered crwite et oe” the cakes until fully covered as shown, Gently tap the rack to sertie fork the chocolate 3 Belose the chocolate ses, dip a fork in a contrasting chocolate and marble ver the cake creating interesting ss as shown Once the chocolate begins to set, decorate the top of each tule with a chocolate decoration, ‘lowe the cakes to set before using a palete knifero transfer the cakes to 2 serving plate. 4 DECORATED DELIGHTS white chocolate pearls These white-chocolate covered decorated cakes are charmingly chic for a wedding buffet. They look good presented on a large cake stand and served, one per guest, for dessert. They also make perfect take- home wedding favours presented in clear plastic boxes. youwillneed Sem square cakes white chocolate plastique ~ allow 1659 percake for 2 coats anda fan icing sugar for dusting smal ating pin " \ Piping bag r tempered white chocolate for the pearls \NG «ream grosgrain ribbon 15mm wide allow 20cm per coke method 1 Lightly knead the white chocolte plastique on a wotk surface dusted ‘with cing sugar. Rall out acm square vey thinly and gently mould t into fan shape as shown: pinch the base and wim it with a sharp knife. Make one for each cake (the pituce on the sight shows two fans on the cake). 2 Cover each Sem square cake with an inital covering of white chocolate plastique folowed by atop coat as shown in the rechriques an page 149, 3 Fila piping bag with a small amount of cooled tempered white chocolate. Snip the end ofthe piping bag. Fc a length of cream grosgrain ribbon around the base of each cake and pipe randornpears’over the top and sides. Fix the fans into position on the top ef each cake, 16 DECORATED DELIGHTS you will need Sem round cakes fondant icing - allow 759 per cake pink and brown edible food colours ‘marzipan - allow 609 per cake ‘Gem sliver cup cakecases nibbon or elastic bands to hold the cases in position 2 piping bags 20.1.5 nozzles {for the top design fondant diamonds Fondant-covered cup cakes have become increasingly popular and these sophisticated designs would grace the smartest party; they are suitable for bridal showers, wedding buffets and adult birthdays. Use a light base such as the vanilla cake (page 83) or lime and coconut (page 80) without the buttercream as the fondant icing is very sweet. method | Make the fondant cing (see page 144) and colour half with pik and half ‘with brown edible colouring. Cover the Sem round cakes frst with marzipan and then coloured fondant icing as shown inthe techniques (pages 147 and 1148), Place each fondant-covered cup cake ina silver case and hold in Position witha ed fength of plan ribbon o: an elastic bard untilset. + 2 Colour some royal iong ane fita piping bag with 2 n0.15 nozde and the royal icing (use pink on brown cakes and vice versa, Using the template on page 153 asa quide, pipe the design freehand on o the tap of each cup ‘ake. Allow 10 set. Remove the rbon or elastic band paiorto serving. FONDANT DIAMONDS 19 monochrome lace his design was inspired by lace from a Pearl Lowe collection. It is particularly striking in black and white and has become a firm favourite with clients of Little Venice Cake Company. youwillneed — method Sem round cakes 1 Cover the Sem round cakes with marzipan and sugar pase as shown i merzipan allow 609 perceke the techniques on pages 141 and 143 Fuca length of black ribo white sugar paste allow 75q te base ofeach cake Tac the temple rom page 156 ont gessepoo! percake paper and placing the tracing over each cake in tutr,scibe the cont black ibbon 9mm wide - allow flower and the middie o the ribbon bows onto the top of each cake using Sem percake —_thescibe greaseproof paper 2 Colour some royal icing with black edible colouring Fila piping bag wth scribe a no. 15 nozzle and the black cing, Pipe the detal on to the cake as shown, foyalicing adding the pears undemeath the scrolls and around the base ribbo black edible food colour piping bag snd.1S nome UP 2» DECORATED DELIGHTS bollywood These stylish Bollywood designs are bold, bright and very up to date — and such fun. The vibrant colours of saffron, lime, tangerine and fichsia look particularly effective when they are clustered en masse. method 1 Gover the Sem round cakes with ‘marzipan and coloured susar paste {as shown in he techniques on ‘pages 141 and 143 Fix a lenath of you will need ‘Sem ound cakes ‘marzipan ~ allow 609 per cake yellow, orange, fuchsia and jime ‘coloured sugar paste ~ allow 75g percake {geld sbbon around the base of each {06 rbbon Smm wide alow cake. Tac the two templates fom 15cm per cake ‘page 152 onto greseproo paper sreaseproof paper Serve one ofthe two designs on sete the tp of ech cake usingthe royal cing seibe and the voces tempate ‘old gold edible food colour 2 Colour some royal icing with old Pipingbag gold fod cclouring Fila piping 15 nozate bag with ana 1S raze and old gold dust gold ya cng, ipe the detail on ipping alcohol to each cokes shown adding the fhnagalbrlii pears swidsand flowers Aw to set frat least 2 hows, 3 Dissolve asmall amaunt of gold dustin dipping alcoho! and brush ‘on tothe Bollywood design using fine paintbrush, 2 DECORATED DELIGHTS pretty posies Delicately hand-piped flowers and leaves are very effective decoration for these little cake in all white for weddings They look particularly impressive I recreated this d ign in shades of pink on a larger cake for my God-daughter Imogen’s christening. ‘you will need Semound cakes ‘marzipan ~ allow 609 per cake ivory sugar paste ~ allow 75g per cake sagegreen ribbon 15mmwide = allow 15cm per cake royalicing Piro cae pen ete food colours 3 piping boas 20.1.5 nozzles method 1 Cover the Sem round cakes with marzipan and sugar paste as shown ia the techriques on pages 141 and 143 Fixa length of sage green ribbon ‘around the base ofeach cake. Colour some royal cing with the tee edible food colours. Filla piping bag with na. 1.5 nozae ard purple royalicing. Pipe 2 citcle of petalson the cake ~raling the petal to the cente of each flower. Repeat over the top and sides ofthe cake in dfferent sizes a shown, 2 fill second piping bag with no. 1S nozzle and rink royal icing, Pipe t {2 second row of petals inside te fst coming 10a point inthe centre of exch flower, 3 Filla third piping bag with green royal icing and snip the end ofthe bag to form a.senall'V (as shown in techniques fo fondont red 0ses on page Pressure pipe green leaves to frame the flowers as shown. PRETTY POSIES 5 coconut butterflies I made these coconut rounds out of the lime and coconut cake (page 80) but other flavours would work equally well. The sugar discs can be made in advance and you can use any colours to suit the celebration. These pretty little cakes are just right for a female birthday party. youwillneed method ‘Semround sugar paste discs 1 Prepare the icing discs rll cut the white sugar paste toa depth of 3mm allow 15g percake and stamp out Scm rounds, Place on a board or tray well dusted with icing ‘cing sugat for dusting sugar ana allow to dry overnignt. Trace the buttery templbte on page 152 ‘greaseproof paper 01 10 greaseproof paper and scribe ths on to each ofthe sugar dics. Filla scribe PiPINg bag witha no. 2nozzle and coloured royal cng, Pige the outline of 2piping bags the buttelys shown Fil a separate piping bag wit anotrer coloured 0.1$,n0.2,nd large star "2879 Eng ad snip the end Flood the wings ofthe uterTes35 shown, + ‘nozzles 2 Usea paintbrush to carefully pul the icing to all comners ofthe wings. ‘royal cing fr piping and low 0 skin ver or 20 minutes beter decorating oosing the buteries elible food colours ofyour 3 Fila ping bug witha no. 1S nazde andthe orignal cooured oy! king, ce ea pointed foweron the top ofboth wings ofeach buttery ane 4 paintbrush pearls onthe lower wings Allow to st overright or atleast 6 hous. Semround cakes 4 Cut out the individual round cakes ~ it helos if the cake i chile for 30 paletteknife minutes - and use a palette krife to smooth a smallamount of buttercream ‘buttercream choosefrom over the sce. Pl the cakes inthe tossted coconut and set aside ‘anil, orange, lemon curd and Chocobteflavours (pages 5 Filla ping bag witha large star nazale and ftesh butterceam Pipe a switl 138-9) allow 30g per cake of buttercream on the top ofeach cale and postion a sugar buttery disc at ‘toasted coconut - allow 10g per anangle on thetop. Present the cakes together on a pretty cake stand coke COCONUT BUTTERFLIES 7 bugs and butterflies These elaborate individually hand-painted cakes would look stunning individually boxed and ribboned and presented as wedding favours. The colours can be changed to suit any occasion. The technique is quite time consuming, so use a cake base with a good shelf life — such as the sticky date (page 86) or banana butterscotch cake (page 85). youwillneed — method Sem ound cakes 1 Cover the Sem ound cakes with maraipan and sugar paste as shown in he marzipan ~ allow 609 percake _techniqueson pages 141 and 143. Fix alength of ber coloured ribbon arcund caramel sugar paste allow 75g __the base ofeach cake witha litle royal king Tce a range of desig from the Pereake templates cn page 152 onto greaseproot paper Scribe these on tothe cakbs bemycoloured ribbon 15mm usinga scribe. Useciferent bugsand butterflies in detent postions for anu ‘wide allow 1Sem pereake indicus! coleten royal icing ror ebbon in > ye a small piece of cacoa butter ona small saucer over acup of hot water, postion ler the coco brter wih 2 colour us and pint the traced designs on 0 stsepoc Beet Chae lu col anlar arenes 7 setibe adding fine back deta to each bug forthe limos, arternae and pincers. cocoa butter various colour dusts “IP "mrasner WIDE COCoa lily, replace the water the cup uidesieth the led wate 28 DECORATED DELIGHTS christmas canapé collection When we invite our neighbours in for champagne, carols and festive treats at Chri mas, these chic cakes are perfect — hand decorated with seasonal designs and brushed with gold — and boxed they make a lovely gift. I recommend the chocolate almond (page 90), sticky date (page 86), or chocea mocea pecan cake (page 95) for inclusion inside. you lio sem squnectes > white chocolate plastique ~ allow 709 per cake dark chocolate plastique ~ alow 859 per cake petal paste coloured with old A | ‘gold ~ allow Sgfor 3holly | | leavestor take | _small rolling pin small holly veiner/plunger- | 2 3 7 cutter (2cm) new kitchen sponge method ‘quantity royaicing page 145) 1 Cover eath Sem square cake with an itil covering of whee chocolate ‘old gold edible food colour _plasique alowed by atop coat of dark chocolate plastique as shown inthe Gold ribbon 15mm wide allow techniques. pace 149, Rollout the coloured peal gaste (pige 141) very 20em per cake finely and vein ane cut eu holy leaves. Allow to dry ona soft sponge to reaseproof paper create interesting shapes secbe 2 Colour the royalicing with old gold colouring Fix alen iping bag around the base ofeach cake with alt= royalicing Tace the snowlake 10.1.5 nozzle design on page 154 on to greaserroof paper and scribe the éesign through gold lustre on tothe: dipping alcoho! fine paintbrush p of one cake Repear with total number of cakes 3 Fila ping bag with ano. 1S nozzle and old gold royal icing. Hand pipe the snowflake design following the template. Hand pipe random Chyistmas twees.on the sides of another thitd of the cakes as shown, Place 3 holy leaves (on top of each ofthe remaining cakes and hand pipe iesin the cenue, 4 susp brush nda small amount of god lustre in dipping alcohol na small bowl gol lust quid carefully over the designs ensuring the holy leaves are wel covered and painting in starsat the top of some of the (Citas tes, Present on a gold plate or Christmas platter erin clear boxes tied ith go ribbon 30 DECORATED DELIGHTS polka swirl hearts These bright, vibrant cakes look stunning on a tiered cake stand. Change the colours to suit the occasion. They were originally commissioned for a Valentine's Day promotion held at London’s famous Fortnum & Mason but have now become a firm favourite at Liule Venice Cake Company. you will need ‘Sem square cakes marzipan - allow 70g per cake white sugar paste - allow 85g per cake party ribbon 9mm wide ~ allow 20cm per cake royalicing, to fic the ribbon ih position and add the ‘swirlson to the hearts small ling pin various coloured sugar pastes heart plunger cuter sugar glue edible food colourof choice ping bog 1.15 nozle method 1 Cover the cakes with morzipan and sugar pase following the method given in tectniques (pages 141 and 143). Fic length of Smm ribbon around the base of each cate witha ite royal ing. 2 Rollout the coloured sugar pasts very finely to.athieknessof 1-2mm, Pressthe outside ofthe heart cutter firmly to cut out the shape. Carefully ift se the paste and depress the centre ofthe cuter (which is usually spring loaded) to release the cut-out hear, 3 Randomly fx the heartson tothe cales using sugar glue, alowing 7-8 percake, 4 Colour some royal icing forthe sis Fit the piping bag withthe ro. 15 nozzle and fl with the coloured royal icing, Pipe swir'son to aselection of the hearts, starting atthe inside of the heart and working your way ‘outwards. Alow to set for atleast 6 houts before serving or packaging POLKA SWIRL HEARTS chocolate cups These chocolate cups are perfect served as individual puddings for a dinner party or summer occasion. Each cup is surrounded with a chocolate collar and filled with fresh berries. youwillneed = method Sem round cakes 1 Cover each cake with an initia! covering of white chocolate plastique, as white chocolate plastique shown in techniques page 149, ighty dusta clean work surface with icing aon 129 percake pus 75gfor suger. Rout 979 pee of whtechacolae pasique ta ectange theeoIars messing approvmatey 20% 2Scm Tim the base edge witha sharp knife king saga for dusting and ether the top edge using a sal non-stick ling pin smallroling pin 2 gy around the side ofthe cakes wth brondy or cooled boiled water ‘pastry brush an wrap the collar arourd as shown. Use a sharp knife to trim the chocolate bbrandy or cooled boiled water plasuque so the two edges join, cream grosgrain ribbon 15mm ‘wide allow 20em per cake 3 Fitalength of cam iosarain ribbon around the base ofthe cake with smallquantity oyalicing "Ying or meted chocolate anc fil he cup wth seasonal beries seasonal berties -raspbertes, redcurrants, strawberries alow 40yperake tip 34 DECORATED DELIGHTS tricolour chocolate rose Individually covered and decorated chocolate cakes make a fabulous sift presented together in a box. These cakes are perennially popular with clients of Little Venice Cake Company. They are often chosen as wedding cakes to be served for dessert: a perfectly presented chocolate cake for every guest. you will need Sem round cakes white, milk or dark chocclote plastique forthe roses - alow 5g each per rose and leaves Plast sheeting palete kite white chocolate plastique for fest coat allow 60g per a ‘ake whit, mik or darkchocoate plastique for top coat alow 759 per ake Piping bag melted chocdlate tofix ribbon and roses tothe cake ‘105grain ribbon 15mm wide — allow 15em per cake method 1 Make the roses. Narm a small amount of chocolate plastique between, your pals and ro into aball. Place betneen 2 sheets of plastic Flatten ‘Quicly wit the bese of your palm, then, using your index finger, flaten two- thirds of the way round the ball eaving a thicker base. 2 Remove the chocolate from the plastic sheeting and, holding the thicker ‘base, gent roll the chacclate to orm the cent ofthe rose. 3 Repeat step 1 tocreate 2 more petals Wrap a petal sound the 1050 centre, then fx the final petal so they overlap one another. Gently tease the [Petals nto shape: Se the base off the rose using a palette kite 4 Allow for 3 roses and 3 leaves per cake To make the leaves ll a smal ball of dark chocolate plastique into a sausage approximately 2cm long and flaten into shape. Finch the long ses tegether to form @ leaf shape. Set aside o frm, 5 Cover the Scm round cake with an inital coat of white chocolate plastique followed with a top coat as shown in the techniques. page 149 Fillo piping ‘bag with a litle meted chocolate and use to fx length of grosgrain tibbon around the hase of each cake and 3 roses and 3 leaves on top of each cake. 36 DECORATED DELIGHTS champagne primroses This fresh design combines spring sugar primroses with delicately hand-piped champagne pearls. It would work particularly well with the light, fruity flavoured cakes — lime and coconut (page 80), banana butterscotch (page 85) or vanilla cake (page 83) with lemon curd buttercream (page 138) for all special occasions or summer picnics. youwillneed — method Scmroundeates 1 Tomake the pirmoses, mould 3 matblesized ball of yellow petal paste yellow petal paste allow 209 _intoz’Mexian hat'- pinching and sighty hollowing the end as shown. er cake ( Blrwosts) > pace te har face down and ft the pose cuter over the back and 2-Semprimrose cuter pyexs dow tly and evenly on both sies ofthe cutter: Remove the excess ppalegreen dust paste Pinch each pal carefully to thin the petals further. dipping alcohol fine paintbrush ‘marzipan ~ allow 609 per cake white sugat paste ~ allow 759 Per cake 4 Cover each Scm round cake wth maripan and sugar pastes shown in 3 Dissolve alittle green dust in dipping alcohol and with a fine paintorush pint the centre of the prinro3e as shown, Repeat for 3 primroses per cake and leave to dry and fe. ‘yellow ribbon 9mm wide- the techniquos, pages 147 and 143, Fic length of yellow ribbon around the allow 1Semper cake base ofeach cake witha line royal cing. white royal icing 5 Fila piping bag wth no 1.5 nozle and white royal ing. Pie a cacade Piping B89 of pers onto the cake atandom tena as shown. fx the pximvoses on 0.1Snozale top witha dab of alii, tip comsement _ | 38 DECORATED DELIGHTS fondant red roses These fondant cakes look very effective en masse, They have a sugar-moulded red rose in the centre of each cake framed by three hand piped green leaves. They work well with the lime and coconut cake (page 80, without the buttercream) or the vanilla cake (page 83) with added lemon or orange zest. you will need Sem round cakes red sugar paste ~ allow 259 per rose marzipan ~ allow 609 percake fondant icing - alow 759 per cake em silver cup cake cases ribbon or elastic bands to hold the casesin position, ‘royal king forthe leaves ‘green edible food colour piping bag method 1 Use the red sugar pasie to make the sugar nouided roses (see page 36) bu: make a centre and 4 mote petals, 2 Cover the Sem round cakes with marzipan and fondant cing as shown Inthe techniques pages 141 and 144, Place each fondant covered cup cate In silver case and hold in postion with 2 ed length of plan ribbon or an lost bard untiset 3 Colour the royal cing with green food colouting Fil apiring bag with the geen royal cing and snip the end diagonsllyin both directions to form a asshown, 4. Holling the piping bag atthe centre ofthe cup cake, peessute pipe 3 leaves tapering aut towards the edge of the cake. Carefully position a sugar-moulded ted rose into the centre and alow toset. Remove the ribbon lor elastic band prior to serving FONDANT RED ROSES a apple blossom bears Baby showers are increasing in popularity and are a lovely occasion to celebrate the impending arrival of a newborn baby. These gorgeou cakes would make the perfect accompaniment or could be posted out as a birth announcement cake. Alternatively, they could celebrate a baby’s christening or first birthday. I think these cakes work especially well with our lime and coconut cake (page 80). you will need Sem square cakes, modeling paste - allow 309 per cake teddy bear brown, Eght brown, ‘lack, blue and apple green, ‘edible food colours ‘modelling tools/cocktal stick sugarglve white royal icing —to fic the ‘ibbon in poston, pipe the eyes ‘andto adhere the animals to the cakes piping bags 20.1.5 nozzles method 1 Make the teddy bears Remove sullen modeling poste 10 mate the Fghter brown ‘muzzle and black nose and colour accordingly. Colour the emainde ofthe paste teddy very fine paintbrush bear brown. Draw a Gem square as a template and mould the paste into the body parts of ‘small rolling pin the teddy bear as shown ~ ensuring the finished bear will fit inside the 6cm square white sugarpaste-allow90q template Fix tonither with sugar olve pipe the eyes with coloured toy! king - white Percake including the apple bye witha black pupil and paint the mouth wth black food coloutng, blossom flowers small (3mm) and medium 2 Rolla small amount of white sugar paste out thinly and plunge-cut the apple blossom (Smum) flower plunger-cutters flowers intwo sizes Allow to diy on a plece of tssue, mmarcpan= alow 79 Perak 5 over ie Sem sate cakes nih marian and sig pase as sown in techies, dis Reencboeyveseatd Racue neg sas eater enone see geen bent We amd heat eta wth ste on Unga lg eth See maculae es ocean korea choke a honsicocessligoctne Intorame eeamre Ea ac hon staple twenty ec oer ste pega naar sean ieee reateeret eee ri 4 fix the teddy bears on tothe top of some ofthe cakes with a dab of royal icing, on the farm These animal cakes are cute enough to bring out the child in all of us! I made these for an Easter charity morning at my son’s school and also supplied them exclusively to Harvey Nichols for an Easter promotion. They make a lovely take-home gift for a child’s birthday party — wrapped in a cotton napkin or individually boxed and ribboned. Choose a cake that is likely to appeal to children such as vanilla (page imply 83), chocolate almond (page 90) or lime and coconut (page 80). you will need Sem square cakes marzipan allow 70g per cake white sugar paste ~ alow 859 er cote party.ribbon 9mm wide royal icing - to fix the ibbonin Postion and the animals to the cakes yellow, orange brown, green, nk black end white sugar pastefor theanimals | 5 modeling tocls/cocktall stick ive Sgeraive method 1 Cover the Sem square cakes with marzipan and sugar paste as shown in the techniques, pages 141 and 143. Fixa length of mim ribbon around the ‘base f each cake with a litle ya! king 2 Mate the enimals~fxing everyting in positon with sugar glue. Fer duck, mould an oval piece of yellow paste to form the head. Add the orange: beak, eyes and yellow quifat the top. 3 Forthe sheep, mould an oval plece of brown paste and use a knife to them on the top of individual cakes, or a family of these whole wm elephants climbing over a tiered cake for a larger party. youwillneed method 7) z0cmoval cake (bake in an oval 1 Foloving the techniques on pages 140 and 12, cour the oval cake with tinor cutout roma square marzipan and sugar paste and place onan 27cm ova cake board ed cae ‘with white sugar paste. Fix a length of ribbon around the base of the cake 8009 marzipan snd the cake board vith a litle roy King 1.3kg white sugar paste > | 27Semova cakeboard _? Make the elephant mould the gey sugar pase intoa body heed wth , nk Alege Zens gesand end Mou weet psa oes Smarebuesobon 15mm ead hi eyes Wee pat i mall onc the dest ted no the leo rank ote shape ve sug he whnkeroyaiiP9 hold the pieces together. Colour asmall amount of royal icing black and 2509 oreysugarpaste pe ‘modelling tools suger glue 3 Divide the remainder ofthe sugar paste into 3 and colour one thd pale thodes of le andblackecibie__H#-0Pe tit darkblue and keep one thie white. Rollout the coloured food.cslours _su92F paste very finely to thickness of 1-2rm. Press the outside of the piping bags ye the unsalted butter and choclate togetherin a bow overa pan sol), broken into piece Fe Dera ee ets of simmering water ~ sti occasionally until smooth, Leave for § minutes. Sorgetccrangeessy, Separated i 1409 ground almonds 3 Sir in the egg yolks, ground almonds and almond extract. Vespalmendextact 4 whisk he egg whitesin a separate clean tow unt soft peaks form. Sg golden caster sugar Continue whisking adding the sugar a spoonful at atime. Whisk well ‘cocoa powder and créme —_berween each adsition unt alls incorporated and stif peaks frm. fraiche, t0 seve 5 Stir 2 tbsp egg white ito the chocolate mixture then gently fold in the remainder, {6 Spoon the micure into the prepared tin and bake for 30-35 minutes unt vel isen and just frm to the touch, Cust with cocoa pander and serve with 2 seoonfulof créme fraiche storage CCanbe kept up to days ahead and stored in an ainight container Freezes for ene month. 90 DELICIOUS TREATS espresso bites These bites are ideal for entertaining guests with morning coffee or to serve as after-dinner treats. I have used the chocolate almond cake (page 90) as the base, as this cake is naturally shallow and very ‘chocolatey’. The espresso buttercream is flavoured with real fresh roasted espresso coffee and decorated with chocolate-covered espresso beans. yields 25 bites method youwillneed 1 Cutthe singlelayer 20cm square ke, 9 ai ‘ut into Sem x-4em sices Piping bag large star nozzle jare chocolate cake into 25 slices, each measuring Sem ne espes Nake the coffee in a cafettie Pour freshly polled water onto the fresh ground coffee and allow to seep for 5 minutes. eat the unsalted butter unt ight and creamy, Ad the icing sugar and beat inklly on slow then on high C0 speed for3 minutes. Stein 0 unl you have the desed intensity 50 chocolate-covered espresso of avout ‘beans sf 3 filla ping bug witha large star nozzle and the espresso burerream fe 3 sul esi of buttercream om to the top ofeach bie 35 own espresso buttercream ‘espresso, made with 1009 fresh espresso coffee and 200m! fresh boiled water 250g unsalted butter, softened 500g icing sugar, sieved Sieve a smal arount of cocoa on tothe top of each bitethen fish acolate covered espresso beans on each cake. tip 2 DELICIOUS FREATS chocca mocca pecan This cake has the perfect blend of smooth chocolate, fresh espresso and toasted pecans. Delicious as a weekend cake to serve for family and friends, it can also be used as a base for any of the covered and — decorated cakes throughout this book — especially the larger decorated celebration cakes and tiered options, whether covered with icing, fondant or chocolate. forthecake method 1$0gdakkchocolate 1 Prehest ovento 18% fan even 160°C). Giease @ 20m loose bottomed 4 tbsp strong espresso_titand ne the base with non-stick baking parchment. 175g unsalted butter, softened 2 jet the chocolate and espresso together overa pan of simmering water 175g golden caster sugar art stir until smooth. Allow to cool sight, SlageteeansecstahY 3 ga andar cmonogehe hetero ip band fluffy. Bea in the eggsa litle at atime uni well ncorporated. Dont worry 100g ety: - ‘the mixture starts to separate and curdie, it wont affect the finished cake. 100g self raising our ‘tsp baking powder 4 Pour inthe chocolate mixture and add the pecans sti until combined. '5 Steve ne lou and baking powder together ina separate bow then ‘gently fold into the cake mixture, 6 Spoon the mature into the prepared tinand bake in the oven for 45-55 ‘minutes unt fim othe touch. Allow to ceol sah bere tuning ost on to. wirerack to coo completely ice the pecans fo tasting ona baking rout SEH Cafe U8e yan lace nthe oven forte fal 10 mutes baking tine Rernove and ‘coffee with 200ml of freshly allow f0.cool before reughly chopping. boiled water, then plunge in a cafetiére) Atospdoublecream to make the filling SOgicing sugar 1 Put the choclate bute. espresso and ceam in srl pn and heat SOgtoasted pecans roughly gently unt dsslved and smooth, Remove fm the heat asin the chopped ig sugar. Leave to cool then refrigerate or 1-2 hous url thick enaugh tospres 2 Slice the cake horizontally and spread with half the filing, Scatter with half the toasted pecans Cover uth the ther al ofthe cake spread the remaining filling on the top and finish with the remaining toasted pecans. chocol A real adult chocoholics the Kahlua advance anc for the base 50g unsalted butter 2009 plain chocolate digestive biscuits, cushee 50g amaret biscuits, crushed for the filling 225q dark chocolate {rrinimum 559% cocoa solids), broken 400g fullfat cream cheese, at room temperature 1009 golden caster sugar 4 medium eggs 284ml double cream 5 tbsp Kahlua (optional) for the topping 200m! creme fraiche 2 tbsp Kahiva (optional) cocoa powder for dusting 50g amareti bi cuits, cushed ate cheesecake ’s cheesecake and definitely one for or a more family-friendly version omit ade a day in This cheesecake can be m 1 the topping added just prior to serving 1 xcepan a ion 2 Make the filing: met the chocdate ina bowiover apan of genth 38 ses a eer until rit overdedt. Blend int th ea ing sk bi * k o eth 1 To serve, combine the créme feche with the Kahlua if using, and son top of the cheesecake 2M ‘08 ponder with the crushed amae its an CHOCOLATE CHEESECAK blackcurrant cheesecake This cheesecake has a traditional New York-style soured cream cheesecake base which is deliciously creamy. I have added the sharpness of a blackcurrant compéte as I grow the fruit in my garden and look forward to the juiciest crop for making this recipe every year, It makes a fabulous dinner party pudding, and can be made a day in advance. forthe base method 85g unmalted butterplus extra 1 Heat the evento 180°C (on oven 160". Line the bose of a 23cm forbrushng thetin _springform cake tn with non-stick paper Mek the butter fa saucepan and 1409 digestive biscuits, crushed stirn the crushed biscuts. Press nto the base of the tn and bake for 10 ‘minutes ~ allow to coo! on a wre rack while preparing the Fling. ‘for the cheesecake filling 2 Turn the oven up to 20°C (fan oven 200°C). In a large bow, beat the ‘900g full fat cream cheese cream cheese by itself until creamy, then slowly ade the sugar and flour. Add 250 goldgn caster sugar the vanilla lemon 2st and juice and whisk for 2 minutes Ad the eggs and “3 tbsp plain flour yolkone ata time Stir the carton of soured cream then add 200ml to the Watspvania exwaer cheesecake mixtve Geservng the res and whisk gent unt smooth, redzestfttemon _tahtand ty Watsplemon juice 3 Pace the tn ona baking shet Brash the sides ofthe tn with meted 3 Marge eggs plus 1 yolk butter hen cael pour inthe cheesecake bate. ake fr 10 minutes 284ml carton soured cream _then reduce the heat to 110°C fan oven 90°C) and bake fora further 25 ‘inites Tam ofthe even and open the doc. ow the cheesecake to coo! forthetopping _'°2hou's The cheesecake mayrackshoht on the top sical 42m carton soured cream 4 Make the topping: combine he reserved soured cream with the 142m ‘tbsp golden caster sugar Calan the sigan lemon juice. Spread over the top ofthe cheesecake 2esplemon juice tight to the edges Cover loose with fol and refigrate fer atleast 8 hours 6009 blacccurrants OF ovrnht {5g sugar 5 Wish, top and lhe Blackeurants and place ina saucepan wth the ‘sugar and 2 splesh of wate. rng to the bol then reduce the hest and simmer gently unt the ft has al txcken up, 15-20 minutes, Remove fromthe heat and refigeate overnight. to serve Fun a round-bladed knife around the sides ofthe tino loosen any stuck edges. Transfer the cheesecake on to a plate, and spoon the blackcutrants Con the top, 108 FLUFFY DESSERTS chocolate strawberry torte Chocolate and strawberries have such an affinity. This is an impressive recipe to serve for pudding; it encompasses layers of chocolate truffle torte sandwiched with fresh cream and succulent strawberries. The cake is smothered with a layer of chocolate buttercream before being covered with a deliciously wicked, thick chocolate glaze. serves12_— method 1 Preheat the oven to 160°C (fan oven 140"C). Melt the chocolate carefuly in forthe coke 2 microwave or bow! ove simmering water, then allow to cook. Have all the 2000 plain chocoute (70% _'N9FEdlentsat room temperature. Geeate and ine 3 20cm th. Beat together coc0a solid}, broken into pieces the butter and sugar unt and light and fufy, Add the beaten egg a itleat 2509 unsalted butter Te untlallis incorporated. 350g ight brown sugar 2 Pour the cooled melted chocolate slowly into the creamed minture, Smedium eggs, beaten beating al the ime, Stir in the vanilla extract. then fold in the sieved flout Vatspyanila extract Pour the mixture in the tin ane bakefor 1 hour uni risen and ghty set. 1350 plain flour sieved The cake should stil wobble when shaken lightly: Remove the cake from the ‘oven and alow to cool before twining on to a wire rack. The crust should for the filling crack ond sink boc on to the cake 200g fresh strawberries 4 Tofil carefully spit the cake in half horizontally Sice thefresh 284ml fresh double cream ‘straviberres over the base. Lighly whip the cieam and spread on top ofthe strawberries, Place the other cafe layeron top. Stand the cake on a wire rack tofinish —_overa piece of non-stick baking paper. tiny choclaeganache ERIESEENR 5 wicwe conscience ie oe 9 vane Belen kee sen the terra one theop ard ies theca ling lhe ‘solds) broken imo pieces 8PSanclewving dean sharp edges and sides Reftigerate for 30 minutes to 250g unsalted buttes cut into fm before glazing small pieces yoke the chocolate glaze. Place the chocolate and butter ina bowl In 125mi double cream 4 pap, bring the cream to the boll and pour over the chocelate and butte 100g dark chocolate shards Stir with aviooden spoon untl the chocolate and buster have meted and the glaze is smooth While it is sill warm, pour the ola liberally over the prepared coke. Use a palette knife or the backof a metal spoon tosprea the chocolate over the cake top and ses Helding the rack wth beth hands gent tap to allow the chocolate glaze to even iself and settle ‘over tho cake. Decorate with dak chocolate shards 3¢ chown in the techniques on page 147 106 ELUPFY DESSERTS, chocolate orange roulade Chocolate and orange go together so well that this is an instant winner. It can be made in advance and filled prior to serving. Keep the orange cream well chilled so the filled roulade holds its shape. This recipe is rich and indulgent and forms a perfect centrepiece. for the roulade 50g self raising flour 1 isp baking powder 25g cocoa powder 1503 ground almonds Slargeeags 100g golden caster sugar, plus ‘extra for tuning the cake out 2est of 2 oranges forthe filling 22509 tubs mascarpone S0gicing sugar zestof 2orangesand 2tbsp. juice for the frosting 12009 dark chocolate, broken into pieces 1759 unsalted butter, softened 5049 icing sugar method 1 Hear the oven to 190°C (fan oven 170°C), Buttera 30cm x 0m Swiss rll tinand line the base and sides with non-stick baking parchmen: 2 Sift the self rasing flour, baling powder and cocaa inte 8 bow and mix ‘nthe ground almonds Put the eggs and caster sugar ina lage mixing bow! and beat for 5=10 minutes using an electric hand whisk until pale and thick, ‘The mixture should have tebled in volume and leave a tall whén the beaters a ited out. Fold the dry ingredients and orange Zest into the 699 mixture using a large metal spoon, 3 Pour the mite into the prepared tn ensuing all the comers are fited and even Bake for 12-15 minates url frm to the touch, Meanwhile, soak a tea towelin cold water and ring aut. Lay this on a clean work surface with 3 sheet of non-stick baking parchment on top. Spire the parchment with golden caster sugar 4 Once baked, remove the sponge fiom the oven and alow to.cool fr | minutebbefore turing out onto the sugared paper Peel away the beking paper in strips and with the short side facing you, ol the spange up with | the paper keeping the cold, wet tea towel onthe outside. Set asde unt completely cold '5 To mate the filing, beat the mascerpone and icing sugar withthe fresh corenge zest andjuice. Unrol the rou, discard the paper and spread the ‘mascarpone minture ore the entive sponge Rall up carefully astight as possible and uansfer toa serving plate 6 To make the frosting met the chocolate in a heuteroo! bow! over a nan of simmering wate: Allow to coe! for 10 minutes Beat the butter and icing sugar together until pale and smooth. Pourin the choclate and sie thoroughy to combine Set ase for 20 minutes to frm up slighily before spreading the fosting over the raulade with palette rile to serve The roulade canbe made up toa day in adkance. Take it out of the fridge at least 30 minutes before serving to allow the filing and icing to sften CHOCOLATE ORANGE ROULADE 109 lemon and lime roulade Roulades are deceptively easy to make and always look very impressive when served. This roulade combines the fresh zest of lemons and limes fora light, refreshing dessert — it can be made a day in advance and filled prior to serving. fortheroulade —methoxl 30g butter plusextrafor 1 Hea the oven to 180°C fan oven YA) Butera 40x 30m Sis tn ‘F0Sing aa line the bse ard sides wth ron-stick king parchment Dus hy 1159 plain flour plus extra for with four ana cil dusting eggs 2 Melithe butter then set aside to cool Place the eggs and sugar oa large qeaeae ‘mixing bowl and whisk untl the mixture forms thicktral (5 minutes), then aa S092 ey his inthe lemon end lime zests Steve the Nout into the mice zest of 2lemons and gently fol in with a metal spoon. Pour in the cooled, melted butter and Best of Zlimes gery fold in unl well mb 3 Scrape the mixture into the prepared tin and spread with a palette knife for the filtin Sica _ "Sumit forms 2n even layer approxmately cm thik. Bake in the oven for 2Aem whipping creo 5 minutes uni ust cooked zest of Tlemon zestof lime 4 S0aka tea towel in cold water and ring out. Lay thison a clean work Gitbsplemon curd SUTaCewith asheet of nonstick taking parchment ontop. Sprinkle the parchment with golden caster sugar Invert the oulade on tothe paper. Careful roll the roulade up and lave ase to decorate Ieing suger 5 Torrake the illng whip the cram and fold nthe zst of lemon and lime Gesiettae te Uneallthe roulade and discard the paper Spread the lemon curd and then ‘the cream over the roulade and rol up tighty. to serve Heavily cust the top with sieved icing sugar and deconate with fresh edible towers, storage ‘Te roulade can be made up to a day in axlvance, tip 10 FLUPFY DESSERTS: strawberry shortcake ‘The epitome of an English summer ~ conjuring up images of Wimbledon and cricket — these strawberry shortcakes are canapé-sized bakes, making them perfect for summer fétes or buffet parties. Serve on a delicate cake stand accompanied by pink champagne or place three fraises des bois in a glass and top up with sparkling wine. makes 32 for the shortcake: 175q unsalted butter, softened 115g golden caster sugar zestof 1 lemon 1 sp vanilla extract 115g ground almonds 1759 plain four four, for dusting for the filing 284ml tub double cream 250g little scarlet strawberry preserve piping bag and fluted nozzle 400g fraises des bos or sced stawoernies icing sugar, for dusting method 1 Cream together the butte and sugar ure light and fff. tic in the emon zest and vanilla extra. Add the ground almonds and flour an eix well to form a dough. Wrap the dough in cing fim and chil fox 30 minutes Preheat the oven to 160°C (fan oven 140°C! Line ? baking sheets with non stick baking parchment zs 2. On a lightly Nouted surface, roll the dough to athicknéss of mm. Cut out Sam rourds with a fluted pasty cute. Lifton tothe baking sheets with a palete knife. ake in the oven for 12-15 minutes until lightly golden. weve 1000 for 2 minutes then transfer toa wire rack until cold 3 For the filing whip the cream unt fim. 4 Place a teaspoon ofthe preserve on the base of half the shortcake iounds Using a fluted nozzle, pipe swirls of cream on top and adda sce of fresh stranbeny 03 froses des bos Placea disc of shortcake on topat a sight angle and dust wih king sugar. Repeat withthe remaining rounds. STRAWBERRY SHORTCAKE 13 flamingo cookies Decorated cookies are a fabulous way to involve children with the cooking as the method is simple and the results instant. Here I have used flamingo cutrers, but feel free to adapt for your own favourite cutter. For a more elaborate cookie that can be wrapped in a cellophane bag or boxed as a table setting or present, I have made Flamingo cookies and decorated them with coloured royal icing, makes 12 large cookies method 1 Preheat oven to 160 fan oven 160°C. Gently cream the butter and forthe cookies _s09a"togethe then ad the besten og 1 combine. Sti inthe varia bean se Gent fold the four aed mix ntl the dough combines Wap the ems ater fered ae dough in cling film and chill for 30 minutes. 2009 golden caster sugar ‘medium free range e9g, 2 Lichtl flow a work surface and roll the dough our toa thickness of Simm beaten Stamp flamingo shapes cut from the cookie dough and place wel aporton 21sp pure vanilla bean paste a non-stick baking sheet AoogplinRouplusextafor 5 teh oko 0 minus Unt pale goten low col shy evan toa we ack shaped cookie quiet or ‘before transferring 10 3 wre rac template cutout of card 4 Fila piping bag with ano. 15 nozzle and white cya icing, Pipe the ‘outing ofthe flaringo. Remove 1 tbsp icing colourblack and transfer into todecorate —apiping bag with no. 1Snozzie 1 quantity royal ing (Page 145) 5 thin the remainder ofthe cing with water ta fending consistency. piping bags Colour three quarters pink, and one quarter yellow. Flood the pink body of 10. 1Snozzles the fimingo ist wsing apantbush foreach all the comers and si 9 back pink and yellow edible feather effec acts the body. Alow to skin ore belo londing the yellow food colours eqs and beok nd finaly piping the block legs eye and tipo the uesk. brush dearcetognore bay, & Aibvto st ovenight bf napping in cellontane bans natn th pd a preity ibbon, 124 COOKIES AND PASTRIES hands and feet cookies Children love to be involved in baking these, as they are quic and easy to make — not to mention fun and delicious as well! For a simple finish 1 have made vanilla and chocolate hands and feet and dipped the toes and fingers in melted chocolate. makes 48 cookies for the vanilla cookies 200g unsalted butter softened 200 golden caster ugar | medium tree range egg, beaten 400g plain flow, plus extra for dusting 218p pure vailla bean paste for the chocolate cookies teplace 50g flour with 50g cocoa and omit the vanilla to decorate 75g each white and dark chocolate, melted separately, for dipping the toes/ingers method 1 Preheat oven to 180°C (fan oven T60"C), Gently cream the butter and) ‘sugar together then add he beaten #99 to combine. Gentyfoldn the four and vanilla paste and mix until the dough combines Weap the dough i cling fl and chil for 30 minutes. 2 Lightly Nour a work surface and toll the dough ou: toa thickness of Sm, Use cutters or temolates cut out the hands and feet and place well apart (on nonstick baking sheess 3 Bake the cookies for 10 minutes untl pale gol 4 Allow to cool slightly tefore vansfering toa wirerack. When cold, dip the toes and fingers inthe melted chocolate and leave to set on non-stick ‘baking paper tip 126 COOKIES AND PASTRIES lebkuchen One of the highlights of my year is visiting my sister in Munich for the annual Christmas markets in December I can be guaranteed a biting wind, sufficiently potent Gluhwein and warm, freshly baked spiced Lebkuchen. Christmas has begun! makes 40 individual cookies. method ‘or 1 gingerbread house 1 Cream together the butter and sugar until pale and fff. Best in the egg and black treacle. Sift the flour, ginget, cloves and chilinto the bowl Use a forthe tebkuchen “2°der spoen to draw all the ingedients together until well mixed and it Pi 1159 unsalted butter softened V15g light muscovadosugar fic) Line 9 bo 1 medium egg, beaten 2 On alightlyfoured surace, roll ou ha the dough toa thickness of Senn, $ 115g black teacle Ps Cut out Sem heart shapes with 3 pasty cuter. Lit on tothe baking sheets forms astif paste Knead gently ona lighty floured work surface then wrap wen to 180°C (an oven chilfor 30 minutes Preheat the she ts with non stick baking parcherent 4009 self rosing low, plus extra ‘crusting witha let knife vide the remaining dough ito. rollino bals Lwpgmundsinger_elceonte beg het ater ahah you fms Cra ‘tsp ground cloves —— ‘step groundhili 3 Bake i the oven fr 8-1Ominuts.Tarsfer to ware rack and allow to for covering and decorating 4 Melt and temper the chocolates (see page 147) separately i hearnoot 1159 mikchocolate, melted boss over srmmeting wate Fl yee small piping bags with I tbspof each 115g darkchocolate, melted cl the melted chocolates ViSqwhitechocolate, melted 5 with the cookies on a wite rack and apiece of non-stick pipingbags parchment undemeath the rack use a metal spcon to cover each cookie cocoa powder, for dusting with meted chocolate Tap the rack chocolate. Repeat with the thee dfferent chocolates untl all cookies are covered (i the chocelate stats to set, retutn the bowl overt ty to smooth and remo 6 Dust several of the cookies with cacos ponder. Snipthe end off the ping bags while the chocolate ssl warm and dtizze across the remaining cookies in 9 2ig-29 design, Allow t AA N SS WY HANDS AND FEET COOKIES/LEBKUCHEN ww gingerbread house The Lebkuchen recipe can be used to make individual cookies, covered in chocolate, or built into the most delightful gingerbread house — much e you will need 1 quantity Lebkuchen dough (page 127) Piping bags. 2quantities reyalicing (page 145), 0.1.5, 2,3 and star nozzles edible hologram glitter 25cm ound cake board ted and green edible food colours Jelly bean sweets ‘Sogwihite sugar paste flower plunger-cutters 1009 green sugar paste ‘metre x 15mm green ribbon a COOKIES AND PASTRIES ier than it looks and actually quite a lot of fun! method 1 Following the recipe on page 127, rol out the dough toa lage square sheet ta thickness of Smm, and bake in the oven atthe glen temperature 2 Allow to cool sighly then cur out the base, 2 sides, 2 ends, 2 roof panels 2nd 2 pleces forthe chimney with a large seated kif, using the empbtess ‘on pages 154-5, 3 Allow to ccol completed, Fill apiping bag with white royal cing and snip the end. Pipea thick ine of king slong he base edge of one side aarel sod attach o the base. Repeat with the other side Next take the end panels and pipe a thick ine of king asshown and attach tothe base and sides. Pipea ‘hick ine of cing along the top edge ofthe 2 side panels and fix the roo! into postion with athick ine of cng along the join atthe top. Stick the 2 chimney pieces together with alittle royal cing. Allow to set 4 Using a piping baa filed with a star nozzle and white royal icing, pine ‘oes of stars along the centre ine ofthe foot and down both sides to cover the root. Place the chimney piecesin pasiion and cover the top with white royal king. Spine the icing with edible hologram giter, Allow to set 5 Linea cake bood with white icing and use a palette knife to reuse 2 snow effect. Position the gingerbread house inthe centre ef the board and decorate, Use coloured icing to create windows and doors and surround with jely bean sweets. Plunge flowers from the white sug pasteand fs these inte postion round the house. To make the wees, mould the green sugar paste into 3 cone shapes o different sizes, Snip around the cone with ‘he end ofa pir of small sharp scissors Finishby fing green ribbon around! the base board storage Keeps for 1 month, nantucket ginger cookies These hand-decorated ginger spiced cookies look very festive, tied with ribbon on the Christmas tree, served on a pretty plate, or presented in cellophane bags or smart ribboned boxes. makes 24 for cutting, covering and decorating forthe cookies Sto heat andstarcooke cates 115 unsaid bute, sotened luge dinking soaw 115g softight brown sugar Sipe aos 150 yankla tact red edible food colour {7Sgplin fous pls extra for ae Ls ‘dusting Siping bea a magellan found singer abantiyeach white and red royal Bepomend sn Icing, for flooding (page 145) Zita ‘inaham ribbon, Sdem fer each cookie including bow COOKIES AND PASTRIES R COOKIES Bt fresh orange buttercream buttercream, This buttercream wor uice into | quantity of layered between a ake or lemon curd buttercream Ths butercream is kleal as an alternative to fresh cream or mascarpone for filing the Vanilla coke oage 83 a t's shet st for use where the cakes to be covered in chocolate or marzipan an simply sit 275g of lemon curd ico 1 quantity of butercrean. espresso buttercream 1b tp the Chocolate ana Almond cake ip hocca Moc 10 100 of the espresso and leave to coo! slightly. Si into ¥ quantity of buttercream ecan cake (039295), Pout 200m freshly boled water on sh ground ceffee and allow to steep for 5 minutes Strain mixture until you have the desived intensity of lavau! 138 TECHNIQUES buttercream Buwercream is a combination of softened unsalted butter and icing sugar: The basic mixture can be combined with other flavours: these orange, lemon curd, espresso and chocolate ganache versions are particularly good. For lime and coconut see page 80. ret for2 minutes us ylelds 7509 Beat the soltenedy ingredients _elecvic whsk, Sieve inthe cing sugar ana 2509 unsalted butter, S0¥Y at fist Addthe vanilla eavact then softened the whisk cn full speed, whip until the 500gicing sugar buttercream is vey light and Fy 1 tsp vanilla extract ingredients 1759 dark chocolate (70% cocoa sols), ‘broken into pieces 125g fresh double quantity of butercream cutting out small cakes youwill need cake thin board the same size as thecake pastry brush boiled, sieved apricot jam ‘marzipan cing sugar rolling pin smoother turntable or bowl sharp kite 140 TECHNIQUES marzipan One question I am often asked is: ‘Do I have to use marzipan: Some seem ro love, and some loathe, this luxurious almond paste. In fact, marzipan plays a threefold role 2s a covering for a cake: firstly, it protects the cake, locking in moisture; secondly, it adds form and stability ~ especially if the cake is for a tiered cake; thirdly, it provides a. good clean base for the icing, which prevents the colour of the cake bleeding ; you could cover through. For multi-tiered cakes I recommend it as essential; howe a single-tier cake with a double layer of sugar paste instead if you wish. covering a large cake with marzipan 1 Ploce the cooled, baked cake ups board the same se 25 he cake ac brush Iberally wth bole, wm on a thin cake meme Tiemadeanshoddbespetinetclrsem ck ely ithe maaan on tthe cle 2 Smooth the top and ses ofthe cake using yout hands and ‘a smoother. Tim off the majority of the excess marsipan. 23 Lifithe cake onto a tuntable or upturn ‘Wi the final excess marapan using asharp it flush with the bottom of the board bowland neatly fe and keeping “TP ~ alternatively, for those who loathe martian, cover the cakes with an inital layer of white chacolat plastique prior to being covered with sugar paste covering an individual round cake with marzipan Individual cakes need to be perfectly covered with marzipan and sugar paste |. Thi Allindividual cakes are cut from one large cake: rounds are before they are decorate a skilled process, which requires practice and patienc stamped out with a cutter and square cakes are cut with a sharp knife. Whether the cakes are square or round, covered with marzipan and sugar pase or chocolate plastique, the techniques are very similar 1 Brush the sidesand top ofthe cakes with boiled, sightly cooled apricot jam, 2 fallout the marzipantoa thickness of 34mm _and cut into squares approximately 15x 15cm, Place a square over each cake and press down al the vay round. 3 Use slightly larger cuter (Sem for canapt size ‘oF cm for nv size) carefully postion over ‘the maripanned cake and stamp out Remove the excess marzipan. Use 2 straight edge smootherstogetter to fatten the top and neaten ‘the sides and base edge petal paste and modelling paste Ready-made petal paste or modelling paste is available from most cake decorating stores. It dries harder and can be rolled more thinly than sugar paste, allowing for larger models or finer flowers. Ie will keep for up to 1 month tightly wrapped in cling film, in an airti Yields 450g 1 Soak the gelatine in tep cold waterfor30 minutes. Meanie heat the elng sugar and 2 tsp powdered gelatine gun raaicanthin a bowd over a saucepan of hot water. -#50gicing sugar.sleved 2 Dissolve the lquid ducose at and gelatine over a ow heat. 3 tp gum tragacanth 2tsp liquid gucose 2 isp white fat Teggwhite 3 feat the sugar mixture in an elecirc mer at low speed. Add the glucose mixture and £693 vhite, Turn to maximum speedand beat for 15 minutes. MARZIPAN/PETAL PASTE AND MODELLING PASTE ut sugar Pp aste Sugar paste i this sweet paste crea a wonderful invention. Rolled out like marzipan and smoothed over the cake, atly curved edges. It is soft and es a fast, clean, smooth finish with g pliable to apply: sets firm but not rock hard cuts beautifully and has a shelf life of one year. However, it does nor like to get wet — moisture will dissolve the sugar leaving craters, so keep all utensils clean and thoroughly dry covering a large cake with sugar paste 1 us the thick baseboard with cooled bolled water, Dust the worksutfoce you will need Tightly with cing sugat too much wl dry the sugar paste) and knead the sugar margipan-covered ‘pase untl smocth and pliable, Everly rll the paste to ne conect sizx—lerge cake placed on a thin fencugh io cover the baseboard and approximately 3mm thick Careful place board ofthe same size thecing over the board and use a smoother to fish, Holding the board inone pasty brush hard, use sharp knife to cutaway the excess, eeping the knife flush withthe thickboard 75cm side ofthe board, Set aside to set (ideally overnight} larger than the coke icing sugar 2 frush the maripan:covered cake with brandy or coded botled water. Ths sa sugar paste ‘cts. asa good antiseptic seal between the marzipan and sugar past as wel as beng an adhesive. soph smoother 3 bute suey ig sigrand inthe apa shane ‘uni smooth and pliable. Evenly rol the sugar paste into 2 size arge enough to th and pliable. Evenly roll the sugar paste into a size large enough Y randy or cooled over the top and sides ofthe cake. allowing for surplus (use sing io meaure). polled water It should be approximately Smm thick, Carefully ft the sugarpaste on tothe gurmyable or marzipancovered cake palette knife 4 Smooth the 1op and sides with yourhands, carefully pressing the sugar paste small quantity of against the cake Be careful not to drag the icing down the sides of the cake royal icing asthis wll cause i to crack anc tea 5 Usea smoother to give the cake a afessiona clean finish and prick any ait bubbles with ain. Tm most ofthe excess sugar paste away fiom the cake, 66 Liftthe cake on to turntable orupturmed bow and neatly trim away al the excess sugar paste using a sharp krife, keeping the knie flush with she bottom ‘ofthe board, Side 2 guette knife carefully uncemeath the cake and board and Ff from underneath using both hands Puta dab of royal king on the presined baseboad and carefully set she cale in position on top. 4 5 6 colouring sugar paste ble to pumber ‘Commercially coloured sugar paste is av purchase, which can be helpful for covering of individual caks tiered cake. However, for smaller quantities or more control over the exact or a larg colour it is simple to colow your own. 1 Knead a all of white sugar pase on a clean surface lightly dusted with icing sugat Eclble celours specifically formulated for sugar craft are more concentrated and come asa paste. Insert a wooden cochtal stick or ‘washable plastic dowelling rod into the colour paste Drag it across the Hop of the sugar paste as shown, 2 Genty knead the paste until the colours uniform throughout, 3 Test this by cutting the poste cleanly through the contre covering an individual round cake with sugar paste Individual cakes are covered with a top coat of sugar paste once they have been covered either with a layer of marzipan or white chocolate plastique (for those who dislike marzipan) This will set firm overnight into ind additional decoration. allow handling 1 Brush the marzipan-covered individual cake with brandy or cooled beled water fo help the sugar paste adhere. 2 Rollout the sugar pasteto a thickness of 3-Amm and cut into squares approsimately 20 «20m. Place 2 square over @ach cake and press down all the way round, 3 Usea slightly larger cutter (6cm for canape size oF 7 em for individual ‘20, carefully postion over the ced cave ond stamp out Remove the excess sugar paste a 4 Use? straight edge smoothers togeter to flatten the top and neaten the ‘Sides and biave edge. TIP = try notto usetoo much icing sugar as {his dry the paste out ifthe paste begins to show signs of cacking, worka lle white fa into the paste. Add enough edible colouring peste tocreate the desired intensity of colour TIP for very dark colours of colouring a number of ferent pastes, wear disposable loves to anid colouring your hands 3 SUGAR PASTE, fondant Fondant powder is available commercially ~ composed of icing sugar and glucose powder, Use 10ml water per 100g fondant powder and allow 75g icing per individual cake, Spoon it over cach cake or carefully invert each cake and dip into the prepared fondant using « dipping fork. covering a cake with fondant 1 Measure the fondant powder no large Bow Make a welinhe cei and measue inthe cooled bold water 2 Nix the ondare with a woocen spcon toa paste This isthe point to colour the fondant if ese. f “ 3 Use a small amount of colour onthe end ofa coca stk Blend with wooden spoon. \ a ein ar en ne oer a ae ‘warmed to blood temperature (37°C) 10 it is ust warm tothe touch The fondant should be less viscous at this ste. Use large spoon and piace the cake on a wite rack over a sheet of non stick baking parchment. Caefully pour the fondant over the cake, using the backof the spoon to encourage it down the ses until they are fuly covered. 5 Carefully remove the covered cake with o palette knife 6 Position in 8 prety paper case. Gather the ses around the cake and hold in positien either witha length of ted 1 ribbon or an elastic band until te icing has set fen ai A eee 144 TECHNIQUES royal icing Royal icing is used for adding hand decoration to cakes, or thinned for flooding run-outs, Once made, reyal icing will keep fresh in an airtight container for up to 7 days. It will separate if left for longer than 24 hours and should be rewhisked before using. yields 400g Place the ega whiteinto a clean, grease-lree bowl and whisk ingredients _unilitforms very soft peaks. Add the king sugar and whisk J slowly at fist unt al the sugar is Incorporated, then on fll t medium egg white speed for I minute. Add the lemon juice and whisk for s 350g icing sugar, sieved juice of Yitemon, stained “ote MONE ie flooding icing Flooding icing is used to fill the royal iced outlines for making run-outs. Thave used this technique in several recipes including the decoration on the sugar paste discs for Coconut Butterflies on p age 27. Thin the royal icing down with drops of aga white or water Fog white will make the finshed run-out stronger but the icing may take longer to dry. Thinning the king with water wil enable it to dry quicker butt wll be less sting, Add additional liquid a drop at a time to the royal icing and sti gently. Do not beat the icing as you wil incorporate too much air ard bubbles wil appear in the run-outs. Tojudge the amount of woter to add sila knife in the bow and count stendllyt0 10asthe ripples subside using flooding icing to make a butterfly This technique is used to decorate candy (page 1 Tioce a selection of utetiy designs ee page 152) on to wing paper and fxa pice of waxed paper over the top shiny side up, holding both in positon with masking tape. 7 ugar Using a no. 15 noazle and wie royal king, pipe the outline 2 Separate the loading Icing ito 3 bowls, colour one yellow and one gieen, leaving one 4 ‘white: Fil 3 piping bags with the icing and flood the butterflies, making some with each sur sas emalldamp paiottnush to pall the icing to fillal the corners 3 While the icing still wet, add detal with a contrast colour inside the wings and drag witha cocktal stick to fom patterns. Allow to set for 15 minutes then flood the lower Leave the iced butterfly wings overnight to dry. 4 Pee! the butterfy wings from the waxed paper Fila piping bag with anno, 3 nozzle and sesewed royal icing, Pipe head and bady onto lean waxed paper and hen attach wings con tothe iced body at an angle supperting each one witha smal piece of sponge (or cotton woe) Inset 2 stamens for antennae. Leave to dry evemight. When dry attach the i to the cake using a small amount of royalicing, FONDANT/ROYAL ICING/FLOODING 146 making a piping bag Piping bags are made from triangles of non-stick baking paper. The larger the triangle the larger the piping bag. | like to make various sizes ~ smaller ones for flooding lots of different colours and larger ones for piping single colours on to a number of tiers. 1 Folia 30-5em squate of greaseptoot paper in half diagonally to make tangles and cut the paper in half along the crease, Place the paper on the table with the tip ofthe triangle facing you and bring the Underside ofthe left point to the right of centre and hold with your thumb and forefinger 2 Bring the right hand point up, over and round tothe back to meet the centre, z 3 Carell fold the cotner ofthe paper over to secute the ba. as shown, TECHNIQUES stacking tiers Covered Sem cakes can be stacked direeily on toa larger tier without the need for a base board or dowelling rods. For all cakes 7.5em or larger being stacked, they should first be covered on a board the same size as the cake, and the base tier should be dowelled to prevent the tiers collapsing or sinking. 1 Insert a doweling tod into the centre ofthe base cake. Use a pencilto ‘atk the point on the doweling rod which is level wath the 100 of the Removethe dawelling rod, Lne this doweling tod up with # others and ‘mark them al lovel wth the guide mark. Cut the doweling rods clean the mark and check they areall the same length. Re-insert the central dowelling tod and 4 others around the sides, spread aut but keeping the dimensionsof the upper tier. 22 Smear a small ammount of royal cing on the top of the base cake 3 Caretully lift the top tier into postion. Side the cake carefully wot ‘positioned centrally or purposely offset, chocolate I like to cover individual cakes with pure melted chocolate. The taste and finish is a clean, crisp chocolate with all the appeal of a decadent chocolate truffle, In order to work effectively with melted chocolate, it must first be tempered (or pre-crystallized) to achieve the shine, correct mekiing properties and stability required. Most importantly ng (unsightly white sereaks in the chocolate as it resets} tempering will prevent bloc tempering chocolate ige dark chocolite, 30°C and 31°C for milk chocolate and 2 Mantain the aperoprat e chocolate it will temperature while dipping i the chocefate cools oF you wil need to repeat ti 1 Break the chocclate ina smal places and place in a clean bowl over 3 pan ofsimmering water (Do not boll if and 29 forte choc turminto a sold block. Water and chocolate do not mind St outs ofthese the chocolste while melting to ensuteeven heating but ty t0 tempering proces ating ar bubbles, Heat chocolate to 45°C avoid c ates 2 Replace the hot water with cold water and str continuously can be don we temper ofthe chocolate before sta by spreadinga smal amou nti the chocolate coolsto.27°C. Occasionally it may be ‘and aowing te cook It shoud be sho rundemeath the bowl, dul or wet aeas. Streaks may indicate poor temper ofall you will need to necessary to add adtional coo! wat 3 Replace he col wats with warn water and ase the temperature of the chocolate tween and 32°C ese ie sical bear peoneecngy making chocolate decorations These are made from sheets of tempered chocolate and can be prepared in advance, then stored in an airtight container for up to 3 months ecorations on any them to add the finishing « number of cakes, such as Marbled Chocolate Truffles (page 14) 1 Chocolate scrolls Sprosd the freshly tempered checolite on wo a clean marble slab or stainless steel baking tay to a thickness of 2mm, Using a specialized chocolate scraper, carefully push the scraper along the right hind edge of the chocolate as it bagins tose making a strip about 2cm wide and about cm long, until the chocolate has curled hocolate shards 0s used on the Chocolate Strambeny Torte (poge 106) the chocolate to set fr. Use ths same technique to gather shards as the chocolate 2 Chocolate fans. simi as before Once the checol hnique to the scroll - spread the rempeted chocolate out ebegins to set, use the scraper alorg the rghtthand side of the chocelate holding your finger along the edge of the scraper and chocolate as shown, 3 Chocolate cuuls Pour the freshly tempered chocolate into a smal plastic container ness of at least cm. Allow to se: compsetely. Holding the biock of chocc fhand, carefully pulla vegetable peeler across the chocolate to create the chocol MAKING A PIPING BAG/STACKING TIERS/CHOCOLATE chocolate plastique Chocolate plastique is a combination of pure chocolate with a sugar stock syrup ~ effectively glucose ~ which makes chocolate malleable, enabling you to roll it out to cover a cake or hand mould it to create the fans, roses and leaves used in many of the designs shown here. It has all the taste of chocolate, but with the texture of sugar paste and gives a smooth, firm finish to a cake. You can use chocolate plastique to cover a cake in exactly the same way as you would marzipan and sugar paste. To make mille chocolate plastique, knead together dark and white chocolate plastique. yields asomi ingredients 280ml water 1409 caster sugar 85g glucose syrup yields 2'kg ingredients 1.78kg white chocolate, ‘broken into pieces 1189 cocoa butter 400g glucose syrup 300ml stock syrup, plastique stock syrup Pace all the ingredients ina saucepan and bring tothe boil omove fiom the heat and leave to cool. This recipe wll provide ightly more than necessary to create the white chocolate plastique recppe below. white chocolate plastique 1 Met the chocolate ina microwave or place itin a clean, heat-resistant bowd ove: a saucepan of simmering water, Melt ‘the cocoa butter in a microwave of race itin a clean. heat- resbtant bowl over a saucepan of simmering water (tis important to mett the cocoa butter and chacolate separately as ‘they mettat clfeent rates and both need to be melted for the ‘tecpe to work) Mix the chocolate and cocoa butter together ane stir well Measure the glucose syrup and stock syrup together and warm slightly in she microwzave This allows al the ingredients tobe ata simiht emperature for the final ix) 2 Four chocolate over alucose and stock syrups and mix well ‘with a wooden spoon until smooth, Transfer the mature into a

    You might also like