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    The Pink Whisk Guide to Whisking
    The Pink Whisk Guide to Whisking
    The Pink Whisk Guide to Whisking
    Ebook123 pages

    The Pink Whisk Guide to Whisking

    By Ruth Clemens

    ()

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    About this ebook

    The bestselling author of Creative Éclairs and finalist on The Great British Bake Off shows step-by-step how to bake successfully, whatever the occasion.

    Divided into three technique sections—Creaming Methods, Whisked Cakes, and Melting Methods—Ruth Clemens’s book will show you how to bake impressive celebration centerpieces, party cakes, birthday treats, or just feed your family a delicious dessert.

    Each recipe is detailed with techniques, hints, timings, shortcuts, and cheats, plus all the essential information needed to you to maximize your creativity and prove that baking is achievable and fun.

    Detailed step-by-step photography of nearly thirty mouthwatering projects make every technique easy to follow, whether you are a baking expert or a complete novice, so really can achieve the beautiful, finished product. Recipes include: swiss roll, angel cake and carrot cake.

    LanguageEnglish
    PublisherOpen Road Integrated Media
    Release dateMay 31, 2013
    ISBN9781446363164
    The Pink Whisk Guide to Whisking
    Author

    Ruth Clemens

    Ruth Clemens is a baker, cake decorator and very busy wife and mother. Completely self taught, Ruth's passion for baking and sugarcrafting shone through when she was a contestant on The Great British Bake Off. The Pink Whisk blog was born and the rest, as they say, is history! She is also the author of The Pink Whisk Guide to Cake Making and Busy Girl's Guide to Cake Decorating.

    Read more from Ruth Clemens

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      Book preview

      The Pink Whisk Guide to Whisking - Ruth Clemens

      Introduction

      Hello! Welcome to The Pink Whisk Guide to Whisking: Brilliant Baking Step-by-Step. It’s full of delicious cake recipes for all sorts of occasions, with helpful step-by-step photos so you know you’re on the right track. Some of the recipes started out life on the blog but have all been thoroughly reworked (25 versions of Golden Syrup Cake later…) to make them even more delicious.

      This eBook is not just about the recipes (although of course they do taste great) – it’s about making all your cake making even better than before. The pages are loaded with tips and tricks and explanations as to why you should do a certain something at a specific stage – the sort of thing that’s missed out of most recipe books. You’ll then be able to apply these techniques to all of your cake making – turning you into a Cake Grand Master. They’ll be queuing up at the door for a slice!

      This ebook focuses on whisking method cakes. There are cakes for everyone and everything. Each recipe also has its own variation – change a bit of this and a bit of that and ta dah! – giving you inspiration to mix up your own flavour combinations.

      Ruth

      x

      Baking Equipment

      Having the right equipment to hand makes baking a piece of cake!

      • Measuring Jug

      • Palette Knife

      • Paper Loaf Liners

      • Measuring Spoons

      • Digital Kitchen Scales

      • Over Thermometer

      • Paper Loaf Liners

      • Whisk (A Pink One is Optional)

      • Silicone Spatulas (Great for Scraping Sides of Bowls)

      • Baking Paper

      • Electric Hand Mixer (Speeds up your baking)

      • Mixing Spoon

      • Bundt Tin

      • Loaf Tin

      • Angel Cake Mould

      • Various Round Cake Tins

      • Baking Trays

      • Cooling Rack

      The Basics

      INGREDIENTS

      Baking powder

      A raising agent that is a combination of bicarbonate of soda, cream of tartar and cornstarch to absorb moisture. In conjunction with heat and moisture it reacts to form carbon dioxide which makes cakes rise. Cake mixtures made with baking powder don’t mind waiting their turn to go into the oven because of this double action. It will stay fresh for about a year but is one of those things that can linger in your cupboard for some time. Be sure to check the best before date!

      Bicarbonate of soda (baking soda)

      This is used as a raising agent when a recipe contains acid ingredients such as vinegar, yoghurt or soured cream. It relies on the chemical reaction to form carbon dioxide which will give you a light and airy cake. Because the action of bicarbonate of soda is instant, cake mixes using this should go into the oven to be baked straight away after mixing otherwise the gases will escape and the cake won’t rise as well.

      Self-raising (-rising) flour

      A wheat flour which has an added raising agent.

      Plain (all-purpose) flour

      Finely ground white flour made from wheat grain.

      Tip

      To turn plain flour into self-raising flour add 25g (1oz) baking powder to every 450g (1lb) plain flour and stir well to distribute it evenly.

      Wholemeal (whole-wheat) flour

      More nutty in flavour than white flours, wholemeal contains the wheat germ which makes it higher in fibre with a better nutritional content than white flours. It does absorb

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