bake me I’m yours...

Carolyn White

Over 30
designs for
fun sweet treats

contents

Introduction
Tools and Equipment
Recipes and Techniques

4
6
10

PROJECTS 

Let’s Celebrate!

44

Romantic Moments

62

New Baby

78

Seasonal Style

90

Animal Friends

104

Storage and Presentation
Suppliers
About the Author
Index

116
118
120
121 

ice pops

So realistic you will think they will melt, these delicious pops have been created
as tempting ices. Ideal to eat on any day – whatever the weather.
you will need…

1 Combine the cake crumb and

5 Melt the dark chocolate coating.

makes 5 of each

buttercream into a stiff mixture.

Pour a little into a prepared piping

• 300g (11oz)
cake crumb

For the ice cream pops,

bag. Remove the rectangles and

2 Roll five large (45g/1¾oz) balls

insert a lolly stick into the base.

• 150g (5½oz)
buttercream

and place on baking paper.

Remove each stick and pipe melted

3 Push the cake balls securely into

chocolate into the hole. Push the

• 5 flat wooden
ice lolly sticks

the tops of the waffle cones. Melt

stick back. Repeat for all lollies and

the white coating and coat the pops.

refrigerate for a few minutes.

• 5 waffle cones

As the chocolate begins to firm

6 Melt the strawberry coating (re-

• sugar sprinkles

scatter sugar sprinkles over. Insert a

melting other colours if required). Dip

• flaky chocolate bar
broken into five sticks

piece of flaky chocolate bar to finish.

each lolly into the white chocolate

For the ice lolly pops,

coating down to the stick. Lift out,

4 Mould five 45g (1¾oz) rectangles.

rotate to remove excess and place

Cut them neatly at the base and

in a block until touch dry. Dip into the

round off the top. Place on baking

strawberry coating to cover two thirds

paper to cool.

and then into the sprinkles to finish.

• 500g (18oz) each
of dark chocolate,
strawberry and
white chocolate or
candy coating

Recipes

56

buttercream, ganache

ice pops

Techniques

firming mixtures, preparing to decorate, applying coatings

57

spring chicks
This sweet little fellow is just popping out of his shell! This is really cute as a
spring design or for Easter celebrations.
you will need…

1 Combine the cake crumb and butter

3 Knead the yellow flower paste

makes 8

cream into a stiff mixture. Roll eight

and create oval shapes, flattened

• 150g (5½oz)
cake crumb

(30g/1oz) balls and mould each into

for wings. Colour some of the yellow

an hour-glass shape by rolling two

flower paste with marigold orange

• 75g (3oz)
buttercream

fingers either side of the centre of the

colour and roll little points for beaks.

ball. Place on baking paper and firm.

4 Check if the yellow chocolate needs

• 8 lolly sticks

2 Melt the white chocolate callets.

re-melting, then coat. As the coating

• 500g (18oz)
white chocolate

Using a cocktail stick, add bright

firms, attach the eyes, beak and wings.

yellow paste colouring and mix to a

Fix with edible glue if necessary.

• bright yellow and
marigold orange
paste colours

bright yellow. Pour a little chocolate

5 Create a ball of white sugar paste,

into a prepared piping bag. Insert

flatten to a circle and cut points all

a lolly stick into the cake ball base,

round. Hold the circle under the cake

• yellow flower paste

remove and pipe melted chocolate

pop and thread on to the stick. Dab

• white sugar paste

into the hole. Push the stick back into

sugar glue on the upper surface of

• black flower paste
or edible black pen

the hole. Repeat for all pops and

the sugar paste and ease on to the

refrigerate for a few minutes.

bottom of your pop to create a shell.

Recipes

92

buttercream

Techniques

spring chicks

firming mixtures, preparing to decorate, applying coatings, tempering chocolate

Description

A delicious collection of fun cake pop treats for every occasion.
Over 30 colourful projects, from cute animals and romantic wedding rings,
to creepy Halloween creatures and festive Christmas characters.
The simple step-by-step instructions are perfect for beginners, while the gorgeous
designs provide endless inspiration for the more experienced sugarcrafter.

The author

Cakes 4 Fun was launched in 2001 by Carolyn White, a former protégé of Lindy
Smith. She runs two busy shops in Putney with a talented team of designers,
specialising in bespoke, contemporary and novelty cakes; also running popular cake
decorating and sugarcraft courses.Their cakes have been featured in many wedding
magazines, including Brides and The Good Wedding Guide, as well as in
Crafts Beautiful and Decoration Magazine. They are based in London, UK.

Contents
• Introduction

• Tools & Equipment
• Recipes & Techniques
• Let’s Celebrate!
• Romantic Moments
• New Baby
• Seasonal Style
• Animal Friends
• Storage and Presentation
• Suppliers and Index

Marketing points

The latest baking craze from the US,
cake pops have been popping up
all over the internet. In the UK, they
have appeared in Harvey Nichols and
Selfridges stores, and on the BBC show
Something for the Weekend

Bake Me I’m Yours... Cupcake has
sold over 44,000 copies
A tempting gift purchase with over
30 cake pop designs at the
irrestible price of just £9.99

Specifications
ISBN:
Imprint:
RRP:
US RRP:
Format:
Size (HxW):
Size (WxH):
Extent:
lllustrations Colour:
Edition:
Word Count:

978-1-4463-0137-1
D&C
£9.99
$14.99
Hardback
170 x 170mm
6½ x 6½in
128pp
150
First
15,000

publication date
SEPTEMBER 2011
Rights Available: World
Category: Sugarcraft
BIC Code1: WB Cookery
BIC Code2: WFVS Cakes, baking,
icing and sugarcraft

www.rucraft.co.uk

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