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    Bake Me I'm Yours . . . Sweet Bitesize Bakes: 25 Baking Recipes for Mini Sweet Treats and Desserts
    Bake Me I'm Yours . . . Sweet Bitesize Bakes: 25 Baking Recipes for Mini Sweet Treats and Desserts
    Bake Me I'm Yours . . . Sweet Bitesize Bakes: 25 Baking Recipes for Mini Sweet Treats and Desserts
    Ebook205 pages

    Bake Me I'm Yours . . . Sweet Bitesize Bakes: 25 Baking Recipes for Mini Sweet Treats and Desserts

    By Sarah Trivuncic

    ()

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    About this ebook

    Whet your appetite with twenty-five irresistible recipes from the Maison Cupcake founder.
     
    Less is more when it comes to mini versions of your favorite desserts—and this sampler. Inside you’ll find five baking projects for tiny treats, straight from the pages of Sarah Trivuncic’s Bake Me I'm Yours . . . Sweet Bitesize Bakes. The fondant fancies, mini Victoria sponges, and little French macarons will introduce you to a world of confectionary cuteness. Be inspired with beautiful photography of these miniature versions of your best-loved desserts.
     
    Featured recipes include:
     
    · Orange Blossoms—blossomed citrus petit fours
    · All Wrapped Up—gift-wrapped fondant fancies
    · Wedded Bliss—wedding cake pops
    · Teatime Classic—individual mini Victorian sponges
    · Perfumed Perfection—French macarons flavored with crystalized roses and violets
    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMay 14, 2012
    ISBN9781446355657
    Bake Me I'm Yours . . . Sweet Bitesize Bakes: 25 Baking Recipes for Mini Sweet Treats and Desserts

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      Book preview

      Bake Me I'm Yours . . . Sweet Bitesize Bakes - Sarah Trivuncic

      Bitten by the baking bug…

      Since I became known as someone who bakes a lot, I’ve noticed how people’s faces instantly light up when you talk about cakes. A shared love of making, admiring or enjoying cakes and cookies is a wonderful talking point. Most people have baked something before and many wish they were better, thinking that ‘fancy stuff’ is beyond their reach. I often encourage my friends that baking and cake decorating are accessible skills with great results for anyone prepared to practise a little.

      Writing this book, I realized that while most people have baked sponges or biscuits, the majority will not have ventured far into cake decoration. The past three years – since I started writing my blog Maison Cupcake – has seen a huge surge in baking and cake decorating ranges available in high-street stores. I firmly believe that the only barrier to succeeding in your first sugarcraft projects is gathering the right equipment and taking a little time to experiment.

      This book features a range of baking projects with simple decoration; even if you’ve never held a piping (pastry) bag or kneaded sugarpaste (rolled fondant) before you will find projects you can do in this book – they are graded with one to three spoons for how easy or difficult they are.

      Once bitten by the baking and cake decorating bug, unless you have a big family or a community group to donate to, sharing treats out quicker than you can make them can be tricky. The beauty of small-scale bakes is that everyone can try a few things at once!

      Sarah

      maisoncupcake.com

      Tools & equipment

      Show in this section is a selection of the baking and cake decorating equipment used in this book. Some items are needed for every project and others for a few specific ones; check the ‘you will need’ list for each project.

      General baking equipment

      1. Baking parchment

      2. Sieve

      3. Scales – preferably digital

      4. Rolling pin

      5. Electric mixer – large stand-alone model or handheld with a large bowl

      6. Baking beans – for baking pastry cases ‘blind’

      7. Small palette knife – to lift cookies and spread buttercream

      8. Wooden spoon and silicone spatula

      9. Cocktail sticks (toothpicks)

      10. Wire cooling rack

      11. Baking sheets

      12. 20cm (8in) square cake tin (pan)

      13. 12-hole baking tins (pans) – sized accordingly

      14. Madeleine or mini-madeleine tin (pan)

      15. Cannelle mould

      16. Metal cutters – circular and heart shaped in a variety of sizes

      17. Paper cupcake cases

      •  Mini – for bitesize cakes – foil 20 x 32mm (³⁄4 x 1¹⁄4in); paper 24 x 30mm (1 x 1¹⁄8in)

      •  Standard – used for traditional fairy cakes – 25 x 45mm (1 x 1³⁄4in)

      •  Muffin – used for larger American-style cupcakes – 45 x 49mm (1³⁄4 x 2in)

      18. Lollipop sticks – for cake pops

      19. Polystrene or oasis block with holes – to stand cake pops in

      •  (Not pictured: double boiler for making chocolate ganache and marshmallow fluff and/or plastic microwave saucepan for Candy Melts)

      Cake decorating equipment

      1. Piping (pastry) bags – disposable, handmade paper or re-usable, with coupler

      2. Piping tubes (tips) – selection of round, plus large star for piping buttercream swirls and roses or mini meringues, small star for piping mini pavlova nests

      3. Miniature non-stick rolling pin – for rolling out sugarpaste

      4. Square acrylic mat – to roll out small quantities of sugarpaste, also to cover cut-out pieces while working

      5. A4 plastic sleeve cut at base so you can open like a book – for modelling sugarpaste petals

      6. Pins – to pierce tubes (tips) if icing dries out

      7. Plunger cutters – to cut out daisy and blossom shapes

      8. Piping gun with syringe nozzle – for filling choux buns and fingers

      9. Cocktail sticks (toothpicks) – to add food colouring to icing and sugarpaste

      10. Zip-lock plastic bags and cling film (plastic wrap) – to wrap and store sugarpaste and stop it drying out

      11. Sealable plastic tubs – for storing royal icing

      12. Sticky labels – for identifying icing at a glance

      13. Gel or paste food colourings

      14. Lustre liquid, powder and sprays

      15. Edible glitter

      16. Cling film (plastic wrap)

      17. Miscellaneous sugar baubles and sprinkles

      18. Candy dipping tool

      19. Crystallized rose and violet petals

      20. Sugar thermometer – used for fondant icing

      21. Chopstick – great for making tiny circles such as babies’ eyes and nostrils

      22. Fine brush – for applying lustre powders or liquids

      23. Latex gloves – to prevent food colouring staining your hands

      24. Plastic modelling tools – for shaping and modelling sugarpaste

      Bag it up…

      You can buy re-usable piping (pastry) bags although many projects require several tiny bags so disposable paper ones are more practical.

      Recipes

      Vanilla sponge cake

      This classic vanilla sponge recipe forms the basis of many projects in this book; this recipe will yield 32 mini cupcakes, 18 standard cupcakes or 12 muffin-sized cupcakes. For a 20cm (8in) square cake for cutting into fondant fancies, increase the recipe quantities by 50 percent, using the table supplied. The sponge can be flavoured as desired (see Flavour variations).

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