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    Bake Me I'm Yours . . . Cake Pops: Over 30 Designs for Fun Sweet Treats
    Bake Me I'm Yours . . . Cake Pops: Over 30 Designs for Fun Sweet Treats
    Bake Me I'm Yours . . . Cake Pops: Over 30 Designs for Fun Sweet Treats
    Ebook167 pages

    Bake Me I'm Yours . . . Cake Pops: Over 30 Designs for Fun Sweet Treats

    By Carolyn White

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    About this ebook

    Wow friends and family with creative treats for parties and holidays!
     
    This is a delicious collection of fun cake pop treats for every occasion--including colorful 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 inspiration for the more experienced sugarcrafter. Find recipes, techniques, presentations and storage tips, embellishments and more, and create:
    · Love hearts
    · Desserts to celebrate the new baby
    · Seasonal snowmen
    · Forest friends
    · Funny bunnies and more
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateJan 15, 2014
    ISBN9781446354612
    Bake Me I'm Yours . . . Cake Pops: Over 30 Designs for Fun Sweet Treats

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      Book preview

      Bake Me I'm Yours . . . Cake Pops - Carolyn White

      Recipes

      Cake recipes

      Now you have all your basic equipment to hand, you can start to make your cake base. You can use almost any recipe for your cake pops, but don’t choose one with nuts, fruit or inclusions that will make the pops lumpy or angular. You are aiming for a nice fine sponge crumb as your cake base. When making cake pops, the sponge cake base is baked first in a tin and then crumbled and combined with a binding such as buttercream or ganache.

      Golden rules for baking

      •  Let all the ingredients come to room temperature before you start to make your cake batter.

      •  Before starting to bake, read the recipe through to check the method.

      •  Preheat the oven and check that it is reaching the correct temperature by using an oven thermometer.

      •  Prepare tins before starting to make the cake mix so it doesn’t have to sit. Line baking tins well with baking parchment.

      •  Ensure you weigh the ingredients accurately.

      •  Never cream your mixture on full speed — start on slow and work upwards.

      •  Beat the eggs and then add gradually to prevent curdling, adding a tablespoon of flour if it looks like the mixture might be starting to curdle.

      •  Always fold in the flour. If you do use a mixer, use a K beater on the slowest speed.

      •  Use a wire rack to help your sponges cool evenly.

      Abbreviations and quivalents

      g = gram

      oz = ounce

      ml = millilitre

      1oz = 28g approx

      1fl oz = 28ml approx

      tsp = teaspoon (1 tsp = 5ml)

      tbsp = tablespoon (1 tbsp =15ml)

      US cup measurements

      If you prefer to use cup measurements, please use the following conversions. (Note: 1 Australian tbsp = 20ml.)

      Liquid

      ¹⁄2 cup = 120ml (4fl oz)

      1 cup = 240ml (8fl oz)

      Butter

      1 tbsp = 15g (¹⁄2oz)

      2 tbsp = 25g (1oz)

      ¹⁄2 cup/1 stick = 115g (4oz)

      1 cup/2 sticks = 225g (8oz)

      Caster (superfine) sugar

      ¹⁄2 cup = 100g (3¹⁄2oz)

      1 cup = 200g (7oz)

      Icing (confectioners’) sugar

      1 cup = 115g (4oz)

      Flour

      1 cup = 140g (5oz)

      cocoa powder (unsweetened cocoa)

      1 cup = 100g (3¹⁄2oz)

      Cornflour (cornstarch)

      ¹⁄4 cup = 30g (1oz)

      Cream cheese

      1 cup = 225g (8oz)

      Desiccated (dry unsweetened shredded) coconut

      1 cup = 90g (3¹⁄4oz)

      US terms

      UK     US

      bicarbonate of soda     baking soda

      caster sugar     superfine sugar

      cling film     plastic wrap

      cocktail stick     toothpick

      cocoa powder     unsweetened cocoa

      cornflour     cornstarch

      dark chocolate     semisweet or bittersweet chocolate

      desiccated coconut     dry unsweetened shredded coconut

      double cream     heavy cream

      flower paste     petal/gum paste

      greaseproof paper     wax paper

      icing sugar     confectioners’ sugar

      piping bag     pastry bag

      piping nozzle     piping tip

      plain chocolate     semisweet chocolate

      plain flour     all-purpose flour

      self-raising flour     self-rising flour

      sugar paste     rolled fondant icing

      Vanilla sponge

      Light and luscious, this vanilla sponge recipe will never fail to produce a great sponge base for afternoon tea or brilliant pops! If you fancy a change, for a more zingy flavour simply follow the flavour tips for a citrus version.

      You will need…

      •  175g (6oz) soft butter or margarine

      •  175g (6oz) caster sugar

      •  1 tsp (5ml) vanilla extract (or 2 tsp/10ml weaker vanilla essence)

      •  3 large eggs, beaten

      •  175g (6oz) self-raising flour

      1 Preheat your oven to 180°C/350°F/Gas 4 or 160°C for an electric fan-assisted oven.

      2 Grease and line a deep 20cm (8in) round baking tin or two shallow tins and set to one side.

      3 Add the butter and sugar to the bowl of an electric mixer and cream together with the vanilla extract until light and fluffy.

      4 Add the eggs gradually and then sift the flour into the mixture and combine on a low speed.

      5 Spoon the mixture evenly into your tins. Bake for approximately forty-five minutes if using a deep tin or thirty minutes in shallow tins, or until a skewer inserted into the centre of the sponge cake comes out clean. Cool on a wire rack.

      It’s easy to vary the flavours of this sponge cake. For an orange sponge, add the grated zest of one cleaned and unwaxed orange. For a lemon sponge, add the grated zest of one cleaned and unwaxed lemon.

      Red velvet cake

      This decadent and rich dessert cake, which hails from the United States, has fast become a popular option in the UK as a fantastically naughty cake. This recipe was used to create a heavenly base for our blood red pops!

      You will need…

      •  150g (5¹⁄2oz) soft butter

      •  350g (12oz) caster sugar

      •  2 large eggs, beaten

      •  1 tsp (5ml) vanilla extract

      •  2 tbsp (30ml) red food colouring

      •  450g (1 lb) self-raising flour

      •  2 tbsp cocoa powder

      •  1 tsp each of bicarbonate of soda and baking powder

      •  ¹⁄2 tsp salt

      •  250ml (9fl oz) buttermilk

      •  1 tsp (5ml) white wine

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