Scribd Logo
Upload

Welcome to Scribd!

  • Animation in Sugar 14 Beautifully Hand-Crafted Modelling Projects For Celebration Cakes by Carlos Lischetti

    Uploaded by

    Chefe Jose Antonio Olim
    98 views195 pages

    Original Title

    Animation in Sugar 14 Beautifully Hand-Crafted Modelling Projects for Celebration Cakes by Carlos Lischetti

    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

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    98 views195 pages

    Animation in Sugar 14 Beautifully Hand-Crafted Modelling Projects For Celebration Cakes by Carlos Lischetti

    Uploaded by

    Chefe Jose Antonio Olim

    Copyright:

    © All Rights Reserved
    Download as PDF or read online from Scribd
    Flag for inappropriate content
    of 195
    CARLOS LISCHETT! ANIMATION 14 beautifully hand-crafted modelling projects for celebration cakes PHOTOGRAPHY AND ILLUSTRATIONS BY ELIO LISCHETTI © 14 beautiful celebration cakes for the whole family with step-by-step pictures and instructions © Quick and simple mini treats to accompany each project, perfect for favours and party bags © A beautifully presented book for sugar modellers of all abilities Sra Carlos’ professional yet accessible teaching style makes modelling simple: £19.99 even if you're a complete beginner, you can discover how to achieve ISBN 978-1-905113-35-4 expressive models with a flawless finish, What's more, each cake is presented ia with an accompanying mini project - including iced cookies, mini cakes and b Nl) | fake pore mec yeten regen glesee erence onl o reesina, ld ANY | | I qn _ CARLOS LISCHETTI SANIMATI FON IN SUGAR DEDICATION To my Mum and Dad for their unconditional suppor all through my ups and downs. Also to Kella Roffo who is always in my heart and thoughts. 20125y8, Duten Publenrg Limteo, TeGiarge, Hones Businoss Fark, Farha, Saray, GUD 88. CCepyignt Cans useret 2012 ISBNS are 9081 1935-4 Aight reson epson Decorber 2012 er Mach 2073 No peat te pubeaton may be toproauced,somesina neva system transite ary foro by means Dectrono, mechanical, phetecerying, ‘ecoreng, 0: ererus, wtnou rot itn permission of i copyright owner A aelogue 021 0 he Dok eval tom tne wrten Libary. Caos sce nasasserieg is under ‘he Copyright, Dosigns ond Paton Act. 1868, to boidertiod.s te ethor ofthis wore 5 Feat publsnedin Satember Publisher Beverley Duton (Group Ecior- Jenny Stewart ‘nt Drectoresigner: Seah Ayan ator: Jenny Rone Designer Zana Deskin CGrapne Designer Loulse Peps Copy Estr: Amy Norman citer Assietert: Fer Now PA and Advorising Nanager: Natalie Bul Photography and lution: Elo Lesh Peeted in lovers Dicamer Acknowledgements Jamey gto omy ects and altho ‘Squeee Kohan team fr the hare woe an ‘entsiasm for my book My said a0 gs o Bevery and Abert Duton or ghing ‘mete anpatntytopubtn my book anater rrerveletiney nok nase teen so urate work witha ether Eo, Misha worken our book piel ante potserersm non Ssometines cove meray mao 2 success, Tharks lo fo my er Mercedes, my deer"Mocm Meroitoty anys gate me re cpporunty yout new cake she ‘sary guiron pig! Te uiero Herrera! By tho vay. Nero 6 Mau ‘oscil hanks fo my Granny Amie, avays tnerereacy tlsen tony ssi reas stag hot corstnt enthusiasm in eventing Ii habong me nthe Kiron when as use ‘o.oaher acake Iuilnarer fxg be wart Cake th whol arly used o maken MExmo Pau! Hor baling and cooky nepcso ‘eer what racy | ante manon alos my cous ad unceswho were ava eedylohavea piece cf oaks, onthe loaves Hear hanks 1 my ood tend and fama. Adnan for hs ness pte, Lnsalfsh heb are neverending ethusiasmin ‘venting ho cece, tal meane tte re owe a dt grttude to Onartomtne (Gaus s.gerat stop fri iia suncort ding my rt steps into sugareting. xen now cannot nd Be ror wor 0 ‘hank val Shela Bown for olpng me ‘woncomectore frie back Shea at here ‘en | go exe arnt wih words. and ‘cepecialy when hac doadinos to mes ‘havo boon lature to hav had ho support ofso many tenas mn Argenina and al over ‘he wot including wonder coleecues ‘rom Ressre, wither span ray ‘remorsoe tras era teaching nde schools Thank ou fo eeryore thane had ihe Pleasure to wotk wih over pt! yee iho head mete dave my cara Taso Incuce alte pect no ler nme art apt tat ovon whan they had o end the ristaes Imaceon ne. -ullavaye ba incstted to Kala ato spent ine wonders vertng in har ‘akeryin conn ohare His wrDe ao) ‘bogan. She setmaon my ret steps pct. abi ad vealed me jst ksh on sor. Frey, ans ry beloved Mu who aay apt a cose creer me, check my fares leckesright and cnt cut my istaes: ana.ceep granu aretreartt aks 0 my exit nays ting hore and ging re te tole ove you Both very much “he Autno arc Pubicher have race every oer 0 ens ttt he contents ths back 7 felbwed caret il nt cause har rir oF poe ery engps Poe rte thet ome nadie tea, uch oe feral wee an ooetal sce, have boen used in th rots tis book. Al such nee tras ‘must emo belo ha eakes 0 eatin Sin, ary nan foocorade aqupmert an .nstANos SMF COMI cvEct my fod thats tobeeaten. einer ine Aur! no fw Puli: can be hetesporsble for enersoxarissors and cant accep ily nun damage ores to person or prop, however ey aro, aa aoauto acting uren guider a ntermation nein hie book. INTRODUCTION "Now that have writan my frst | eel hat nave finaly arnved atthe moment fut Alter al the years spent baking cakes and then creating my suger (gues, ee the te is rpe to share my suger modeling lechriques and ideas with cther sugarerator, ac wall as with those who ere new tothe oat In wing this book my hope is tat its net only an inscration to others but also a resource for thoeo who wich o dovalop thir own ideas end techniques, My wich i to encourage anc motivate craters whenever they are challonged to creat thor cum aw pleo® of sugar work In his book | have tle to present new ways of modeling which push the bourdaviae ‘beyond eater techniques. Part ofthe process for me was woxking with my brother, lio, nho is en artst, Elo produced drawings of characiers and the chalenge for me \wos fo reproduce thase in sugar, prompting me to explore new methods of modeling figures. neo to dscover a eystom of making each igure ina way that wes as ea0y es [posse anc, most importantly, achievable and enjoyable | was awate tht it eould ot make it mysef then nether could my readers, $0 Ipope thet eve achloved this Before the cake deccraing projects you wil fc some of my tavcurte cake recipes which | have used and loved throughout my ie, These ‘10 tho recinoe | grow up with and on which | carted cut my frst ‘xpariments in sugarorat | have tio to give you, my readers, the book | would have liked to have to hand when Iwas leaming my craft. R would have saved so. ‘much time and heanachel However, | do not regret the experiance | have had of eeming through my mistakes, of woking though them and finaly overcoming them | am presenting my nay of working to yous tut ways remember thet this is rot the only we, Use tis book as your stopping etono, 1 be inapred end to find yeur own, \way nthe wondertl world of sugarcrat CONTENTS Essential Edibles and Equipment Recipes Fillings Icings and Sugar Pastes Preparing and Covering Cakes for Decoration Modolling Tips and Techniques CELEBRATION CAKES Ballerina Bouncing Baby Queen of Hearts, Robot Flora the Woodland Fairy The Quest for Food Fashionista Dune Buggy Granny's Kitchen Pennyefarthing Moulin Rouge Just Martied Winter Wonderland Santa Claus is on his Way! Templates Suppliers our 18-23 24-31 32-39 40-48 49-56 57-64 65-72 73-82 83-92 93-402 103-110 11-119 120-134 135-142 143-162 163-161 162-170 171-181 182-191 192 6 ESSENTIAL EDIBLES AND EQUIPMENT EQUIPMENT ‘Youwil need the seme basic iteme for moot of the projets inthis book, 60 ite won invasting in ary hams that you don't aeary have. Any specie roquirements for ether dibs or equipment are listed at the begnning of each cake so make sure you have ‘verything you need belere you stat 2 projec. Al ot na ems are reeciy avaliable om sugerciel suppliers, see page 192 Coke smoothors (1) Nonstick board (10) Goiour Pen Cleat alcohol, «9 gin or vodka @) Nontoxic ove stick ‘SK Confectioners’ Giazo Cockta sticks (8) Pintorushes for painting, dusting ané SK Cutting Too! (18) Corrourtcom starch/maize starch in tang (SK) (11) 8k Edible Giue (auger ie) muslin baa (4) Palote knives, sight end cranks smat ang large toting is (16) CCuing wheel ©) Plain-bladd knife (12) Smal, medium and large bal tools Dresden tool (6) Plastic cake dowels 7) Dried spaghett Pliers (13) ‘Small parchment paper piping bags ible food colour (SK) (7) Polystyrene base and prces to use (16) (see page 6) Floral wees (6) 25 support curing ying) Small scissors (19) Icingleorfectiones’ auger (or Round cutter set (14) Toothbrush, naw (20) fe pein fect, ousting) Ruer 500 page 47) chen paper Seated carving knife Wiite vegetable favshoriening (21) Non slp mat Sk Bizch/Sronn Professional Food Woodon skoners (22) HOW TO MAKE A CORNFLOUR DUSTING BAG Austng bag ie always usafulfer custng the wosk surface evenly when you ae {gong tool cut pastlage, tower paste cr modeling peste, and can be used to dust your hands to keep tham cry when you are modallng. However, when rlng cut marzipan or sugarpaste to cover a cake, always use icing sugar rath than ocnilour (see pages 34 0.36) Edibles (Uta siece of musin into two squares end layer one on top of the othe Place a ful tablespoon ct Equioment ‘comfouin the centr, piece of musin bsp comfout/eom starnimalze starch rng the tour comare together to Elastic bard create a bag and secure wih an = elastic bana, ESSENTIAL EDIBLES AND EQUIPMENT ESSENTIAL EDIBLES AND EQUIPMENT 8 HOW TO MAKE A PAPER PIPING BAG oper pisng bags ere elveye usetul when only a small amount of royal kings nadie. They ar@ good for piprg small amounis of royal long into aye sockets, sticking pieces of ly pastlage together and piping detals such as hal: Edibles “eke a angle of parchment Hold the ends in place, ensuing Royal cing (e2e page27) paper and fold itn haf tormark that he ports ofthe angle ae all, the cena point onthe long sie. atthe back ofthe core. Equipment Parchment paper Biing one side f the viangle Feld the points over wice so that Piece ‘ound to forma cone shoe, the bog holds its shepe. Ifyou are censurng that the goin isin the cartre using piping nazae, snp ofthe Ep Fiplag poms fontonsl ofthe long side. ofthe bag end crop the nozzle into the 'bag, then haf fil the bag wth royal icing Holding the fist side in place wan Once theicing is in the bag, equecze t fone hand, bring the other side {othe ond thon fold tho top over again to around to complete the core ‘eal tho bag roady fo ipo. ESSENTIAL EDIBLES AND EQUIPMENT RECIPES BUTTER SPONGE CAKE Theie are many recipes for butte sccnge cakes tha personaly like. you can ty the one suggested here or use your own favourite. ‘This is classi Victoria sponge recipe that |oten use as gives a spongy consistency anda frm crumb for coating the cake with ‘marzipan or sugamaste (se2 pages $4 o 38). Ths basic recipe fore vanila favoured cake can be changed to chocolat, lemon, ‘orange oF walnut by acing extra lavours (see nctes on variations oppose). ingrecients 200g (Tox) softened butter {tsp naturel verita essence 2009 (Zea) cng O° caster sugar (I prefer touse icing sugar as i ges a finer crumb when bakes) 200g (702) eggs (oquivlontto 4 medium free-range eggs) 200g (702) se-saising four or 2009, (702) plainial-purpose tour wn 2 level tsp baking ponder, sec Equipment 16cm (6) shalow round cake fs ortnas Baking parent ae Grease and flour threo 150m tuity. Sorape the bow! to make sure: Nin pet aac (©) eamstr round cake tne. thor ae nolumpe ef buter shee to he Rubber patie Line re bottom otesch nw baking atom Sie pachnant i yourevert ued the eed fnmuch eters Preheat he ov8990 Acs one 699 tine, ming Gein 170-ta0‘Cs80F/gas mark 4 ‘eater each adion. (Dorit worry ifthe mix ourdes at ist, this is Cream the butter, vaila essence | ormalas the butter can't emusty ‘and swerinan eleckic mixer with | propery withthe addition ofthe extra the pale attachment unt ight end voter in the egos) RECIPES 9 10 Stine sited flowin two batches, mong a s sow speed, or te iden ere baton 5 ‘totontvinanater pain rate area lenge ae creme ratel one Sottre ici tas too © Simatou wary Passe tpn trace ect renin ta bomen et Sen ict na wor ran Jar nga on fommect te oe back Fite pa tbct trove r atone tl corey (Once the cakes ae beked. turn them onto a wire rack and alow tocool (Ono the cake i cold, wrap it in ling fm 1 prevent from aryng ou. RECIPES Flavourings (Chocolate: reclace £09 (1%) of flour with 506 (1¥%02) of a goed quelty cocoa powder, Leman or orange: add the zest of one lemon er ene orange when you oream ‘tho buttor and sugar ‘Walnut: add 609 (272) of chopped Wahu tothe four and fid int the mix TUTOR TIPS The egge should 09 at com temperalixe. The butter should be soft but not melted. you ive in a warm county, keep the butterin the fridge und itis needed, | prefer to spit and bake the mixin wo or trae the rathr than in one ae & (produces an ever shape and. lighter enum, Whan you ever the tin, tho cake {umb becomes tighter and heavier than i souls be ‘Always eream the butter with the vanils essence or the tus zest to achieve : maximum favour CAKE MIX QUANTITIES ‘The folouing charts can be usec as 4 retorence vinen baking cakes of ciferent sizes usng the butter sponge recipe he second Chat shows the quaniies of te rape usad for the cakes in this book The smount of cake mie given is enough to make a cake that can be spilt nto thee before baking. The smount of mix you use inthe tins wil Gepend onthe height your layer naeds to be, but remember not overfl the tins with the rik or the cake wil tun out heavy and doughy. tis beter to bake as many layers of cake as needed to achieve he height required, Tin 20 [round er equare) “Amount of mix for’ layers Multiple of recipe axtoem (2) 1009 (1452) * 3x16om (6 009 (tl 1202) 1 3x200m (8) 124g (20 1002) 1% 8x220m (8) 1.849 (6 802) 2 Project Cake shapesiszes Amount of mb Mutipie ot recpe Batorna ‘3x 2000 (round 124g @ 1008) 1" sourcing Baby | ax tsom(@'jround —SS* 00 lb 1202) 1 - Gueen ofHeans | 20cm) damoterx Ven (54) doop cit | 12g (he 1002) 1 shape Robot - 3x 150m (6") round 800g (Ib 1202) 1 Foratne loasorter to he Ligt Sponge recpe (680 page 12) Woodend Fairy Tre Questor Food | 2am 25am (14x 109 taps 2akg (Sb 402) 3 Fashonia Please use ine chat above © rake a cae othe Sze requred Dune Buggy 2 teem x 200m (6° ce) Haye 1 6ig (3 802) 2 Granry's Kichen | Som @") diameters tom (4% eep skit. | 400g (1402) % shape erry-‘erthing ‘8.200m (8) round 1 2g (2 1002) 1% Mouin Rouge ‘8x 200m 8 round 4.2ka (@o 1002) A cht Masnied «20cm (€) round 1.2kg (2b 1902) vA Wert Wonderland) | "12cm (6%) hamster x 7em (27) deop £009 (tid 1202) spit between | 1 hemisphere the two herisphere-shapeo om (8/4) demsterx 4am (149 deep mous hemispnere Santas onhis Wey! | 18cm (6% round 8003 (tb t202) 1 ‘ce (4) round 400g (142) % Tom (2) round (oake @ 10am (#") cake | 200g (1402) % and cut cut wth 2 ound outer) Recipes 12 LIGHT SPONGE | use ths recipe when using the sponge sheet technique to tne the mould when aseombing a cake (e0e page 32). ‘would always rooommend making one ‘small batch of te light porge recipe at atime The msemum number of pgs that use for one batch is eight (double the recipe below). as that fs perlectly into any regular size eect mixer bow ‘and wil stl give your sponge alight and ay tenture Ingredients 4 large eggs, yolks anc wntes separated (rectum free-range eggs) 120g (av) caster sugar 120g (a2) pai/altpurpose tour, sited {isp vanila essence Equioment 40cm x:30em (16" x 12") baking tray, nga with caking parchment Wiss Spatula Flavouring (Chocolate: piace 309 (ion of four it 309 (12) of coo pacer, en sft ogether anc follow the recioe as forte vanilla sponge. Recipes 4 Sevenenenecnrcisery ‘Spread the batter avenyy on the (908 matk 7, tray using a palette brie 2D Rhtemcr ee Bake for sic to eight minutes uni cof eugar and the varie e2gence the surface i ist brown anc ‘nti tick and palo. Set acide the sponge springs back tothe touch. Romove trom the oven and leave to Ina separate bow, whsk the cool onthe tray. Cover the eponge ‘whes unt ight and tty. ‘with cling fm o prevent the sponge bhoxrporale the rest of sugar ino sheet fom drying out the wiles while whisking al mediirn speed, unl sot peaks are formed, For Flora the Woodland Fairy, bake fone 40cm x em (16" 12") sheet of Fold halt ol the sott- peak Cake using the recipe above, When ‘metingue ino the yolis. Once. cool, cul he sponge shee enathmays ‘hey are combined, add the ost into three 106m (4) stipe end rol ‘thom up into a eulad with your Sit and old ne tour rto mem chosen filing (ee pages 18 to 23, two oF three tras using @ spatula, Ingredients For the cake: 20g (72 softened butler 200g (7ez) caster cuger eggs 2 ega yolks (medium free-range) 2725 (82) salt.scsing feu er 2260 (@o)plaval-pursase tour with ‘VHlso boking powder, sited 50g (T8tez) ground almonds ‘tsp orange zest "1009 (902) dice, cancied crange peat MINI ORANGE CAKES For the syrup: 1809 (602) sugar 25m (18|02) lemon juico ‘26m (4A cz) orange juice ‘60m (1¥4 02) erange or larran liqueur (Cointreau or rence) For the dacccation: Werm apricot jam (glazo) $5009 (1) 102) SK Fonesnt long ‘SK Liquid Food Colours of your choice (eptioral) ‘SK Instant Mc Royal eng | Equipment 4om (1% haltspheresiloone mould ‘ry Mier Plastic piping bag cm (*/4") round piping nozzle Pasty brush Bawls Fork Fiona bag sossors Recires 18 Preheat the oven to 00°C /MOF/ 988 marks. Place the butter castor eugar ‘and orange zectin the boul ofa ‘ior fitod with the paddle atacmant ‘and oream uni light rdf, Ad the ‘age anc yolke ono a atmo, meng wel ito each adcton. Fold the flour ‘and ground almonds ito the batt by hand unt thoroughly mixed. To make the mini ceke domes (as featured on page 162), place the rmixute ina disposable pleste piping bg fect nth a tem (') round nezzle ‘arc il he small icone halt-spheres up tos Bake them for agorosimately igh 0 ten minutes for ong if you are Using larger moult), Rernove the mini cakes tom he (var and allow tem to coo! the slicone mould, Onoe cold remove each cone from the mould and tava the base ofthe dome if required using a seratect 14 Recipes TUTOR TIP Ityou Ivo in a warm climate, stor tho min’ fanci in a boxin the fdgo un youre ready to cerve. You can also fl the domae with orang or lemon Cerd to enhaneo tho crus lavour ofthe cako, knife. Once leveled, place oacn cake back into the mou. “To make the syrup, combine tho ‘ugar, lemon and crange hice in.aemal pan, Pace the pan over ‘medium heat and bring to bol. Let the ‘yup bail fr to minutos thon remove from the heat Pour he liquor into the sup and use & while itis til ot (Make sure the cake is cold before you ‘brush the hot syrup orto it} Use a clean pastry brush to spread the hot orange syrup over the cake to moistenit ry not to over ‘soak i). Cover with cing fm ane cil them in the fridge fore courte of hours. Before coating the mini cakes wit quid fondant, seal he crumb of the cake by brushing warm apricot jam al over the surface of each dome. Place 5009 (116 102) offondare In aheciproot now and asscive itover aban mati orin the mixowave. Do rote the fondant bo Hou ar using two dteront Cclours a9 shown, diva the fondert inte two bowie end colour one in pin and tho other with cyclamen unt! ‘you get the shade desired, 1:0) Repeats into the foncant one at atime, sing a fork ol then once coated, Hold each dome with to fingers at the bottom end place on a wie rack {let the excess fondant dip fom the sides. Once the fondant has set, side a plete knife underneath the dommes to release them forthe rack, Pace each {dome into a paper case or ont the presentaion pete a 2 eeemsen erie ‘smal paper piping bag wth pale pink-colaured royal icing and snip ct ne very ond ofthe bag. Pipe a eit on top of each min cake, saring at the corte, CAKE POPS ‘Thete are meny recipes fr cake [oes but | use this one as itis quite ‘2889 fo make when you don thave time to bake a spange cats, Ingredients 300g (107402) crushed cigestve biccut (pian or cnocolato) 1009 (ce) hazelnut spread (Neto) or duce de leche 2809 (8%) whe, milk or ark chocolate, tempered ‘SK Cocol Coleur at your cheice (extional) Equipment Maing bowl Spatula Plasictoos. grace goves Lolipop sticks Polystyrene block Ina bowl, mix he crushed biscuits pls tho fing of your choice ‘by hand witha spetuta unt! thay are Combes, Ada bit more of the ing it needed to achieve a workabie paste ‘consicteney. ‘Wearing a pair of fonc-grade cloves, rll smal balls of he iturin the pals of your hands. Place the bats in te fridge to fm fran hour or $0, To prevent the cake pops from coatng a 350g (12%) sotenedbutr beanie esha teidecnmeetranpcierioor eg Putsse Aad os neaeorot sxsgeted below castersugx ntotneunees nateep =|» TUTOR TIP wisn a aren speed rt te Equipment meringue is fim, Use a thermometer to check the temoeratie ofthe sup. you dont anit sie Foura inca of orp into rave one, tke epoont cl ofup ier theegg wntes hie vesting at | and pour inioa gee of cod water. sca) tTetum to ngh speed, Conus to itt eyup foms sot balt nes whiskunthe manque coo's ccm to reached the temperature que hie a 18 FILLINGS Flavourings Dark chorotate: acd 150g (502) of ‘meted dark chocolte (80% cocoa sols) at 27°C to 500g {1b t02) of butierseam. inte chocolate buttercream: acs 250g (6%) of meted white chocelae ai 27°C to 6009 (ib 102) butterseam. Vanila: open to varia pods lengtrways ard scrape out tre seeds with the tip ofa nile, Mix the sees into 6009 (ib cz) of buitercrsam, ‘Add a Omi (2sp) of natural verita essence lo enhance the favour Brandy. sc S07! (19H o2) of brandy 10 500g (tlb 102) of butorerearn. ‘Coftee: cute 60g (202) of instant covtan ‘granule in 15m (1tbsp) of hot water and ad 12 900g (ib 1oz) of buttercream. A ‘dash of brency complements the cotoo ‘tayour patty Blueberry or any homemade jam) ad 1809 (5c) of bluabery Jar to 500g (ib 1oz) buttercream. Lamon: ae 150g (602 of tenon curt and 50m (1% cz) cf fesh lemon pice to 500g (tb 107) of buttercream. As an opiional extra, cil the zest from hall a lernon or candied erren peat Orange: edd 120g (402) of cancied otange peel to 500g (1b fo2) ct buttereraam. Ae an optional extra, add 50m! (1M oz) of Coteau or Grand Marnier enhance the tavoue TUTOR TIP Nowadays ere s awice range of concentrated pastes usedin patissrie to favourloa creams ‘any sof erear. Thase work ‘wall with buttercream filirgs 80 try emerimerting wth your oar favours, FILLINGS 19 20 SUGAR SYRUP ‘Sugar sup can bp brushed over a baked eponge cake witha pastry brush to koop it moist and also to ad flavour Its itfcut to sey exactly how much eytup noods to bo addad as evary sconge can vary in tedure, so when brushing the syup ‘v0 ho eacnge, tka into Sccount ts thickness and the meisiness ol he crumb. Ingredients £2569 (0%0r) caster suoar 260ml (8H cz) water 25m (11.02) lemon june (optional) Equipment Saucepan ‘Woaxen spoon Jar or heaiprcof airtight container TUTOR TIP ‘Romemeer to brush over encugh ‘yfup to Keep a balanced moisture throughout the cake, Do not add too ‘much sugar syrup 2s the cake wil be too sweel ares oo soft oho its ‘shape. Remember thatthe sponga ‘cake wil aso take soma of the ‘eisture fom the filing alter afew ‘days in the fidge FILLINGS Combine allthe greets in A seucepan end place it ovat a imedium heat. Si cccesionaly to ‘make sure tate sugar onstals have cissoWvac, Let the syrup boi fora minute then remove tern the hea Fiavourings Brandy: acd 100m (i1c2) of brandy 5 you remove the pan frm the heal, Orange: bol he ingredtents with some fiesh orange pee! evcd the white pth as it makes the syrup bite), Add SOml (@i102) of orenge liqueur (Cointreau) when you remove itfrom the heat and ‘pour the syrup through 2 sieve into the jac Lemon: add lemon zest (avoicing the white pith) othe ingredienis anc Pour into a clean jar or aight ‘coniain arc put thea on ‘nile tis sti oto step the water ‘avapcrating Allow coal to roc. temperature before use Store the jaro aitigh! container in the fidge for up to a mort, ‘a dash of Imoncallo once you have removed it from the heat. Pour the ‘sup through @ sieve into the jr. Venita: bol the syrup with two veila ‘pods, seeds scraped out. Add @ few ‘ops of natura Madagascan vanila essence 10 the syrup once ithas boiled land remove the pod before usir. ‘Chocolate: edd one level tablespoon cf cocoa powder and SOml (1H) ‘of brandy othe recive and bring to boll. Use this chocolate yrun only for ‘chocolate sponges. DARK CHOCOLATE GANACHE This ie one cf my favoutte flings because of ts creamy toxture anc consistency This recip can be usec as a fing anc for crumb-coating caves Ingredients 6009 (1b 19402) SK Dark Boiian Chocolate Couverture 00m) (17H! ox) double cream ‘0m (1102) honey Equipment Saucepan Lage bow Whisk Spatua > Peaeeenen estes aren over amedism heat and bring to the bo. roca reponse 2 feetanetont Rene be poston nt and per ean irc hawrmsare bbe ost Cabowtr i ences ay cslarediaus Coo! the ganache down inthe fridge, giving a sti wih a epatule rom timo to time, unit has @ creamy and workable consistency Flavouring Brandy; when the ganaoho ie ready, sti in 100mm! (Af 2) of brandy or anoiner liqueur of your choice optional), TUTOR TIP I preferred, you can replace ihe roney wan gueose. Eimer of he two wil give the ganache @ creamy texte, FILLINGS RASPBERRY GANACHE Hove this ling as the raspberry purée gives a tangy lavour and extra ceaminess, For a delicious combination, lyer a chocolate sponge with thin layers of raspberry ganache and homemade raspberry jam. Scek ihe sponge wih sugar syn flavoured wt respbery liqueur or era moisture end flavour Ingredients Equipment £5009 (tb 1%02) $< Seucepan Derk Belian Crocolate Lage bene Couverture (50% covoa wae solds) _ 3009 (10%) respbeny see purée 200m! (702) coube cream 0m (loz) honey 80m (Hoe raspbery Favew: Pour tho crcam, honey. reepbeny iqueur and raspberry purée info a pan and bring tothe bo. Place the couverture chocolat into large bowl, Remove the pan from the heat and pour the igure onto the Cchocoiate. Whisk fom the carte to the st ofthe Bowl Unt tne ganache nes a shiey and smooth texto, (Cos the ganache down in the ge, giving ta sir with ‘a spatula fem time to tme, unlit nes a ereemy and ‘workable consistency. FILLINGS PASSION FRUIT GANACHE Hove his ting layered between a lemon or arene sponge scaked wih peach.tavoured syrup, Ingredients Equipment 650 (tb Tor) SK Mk Seucepan Balgian Chocolate weg Senene Lage bon 2) passion tn 3009 (10%0%) p eee puree +007! (tl debe cream 30m! (Hf 2) Feney 1009 (av42) bute + Pespiepsien store rene and eum ne pan and bring othe bol Pcs chose sage bi. Reo re 2. gaitontem erigou pojosset rare ovat choot Wt carbo anda tw arn Comremcrgtinaciune ate ingetooe ong TUTOR TIP Its achisabie o cover ihe ganache with eng flm betore storng in tho figs. Thi wil provert any urwarted triage odours om affocting the flavour ofthe ganache. MARSHMALLOW Mershmalcurhas mary uses anc tary sraightonvard to make, as ong as clita themometer (or suga!therome 2). ean be colzured wah paste or quid foo: colous and lavouted (0 taste, arc you can pipe Rorto bisouts or use tas afl, Ingredients 4) Reanim the water salt and vanila essence For the gelatine mix: inthe boul ofthe mixor and tt with tho 75a 2 2) water wshiokallachment. Sprinke the gelatino

    You might also like