The Busy Girl's Guide To Cake Decorating: The Fast, Simple Way to Impressive Cakes and Bakes
Format: PDF / Kindle (mobi) / ePub
Find out how even the busiest of busy girls can whip up impressive homemade treats in next to no time! Ruth Clemens, finalist on the original series of The Great British Bake Off, shares her secrets in creating quick but gorgeous cakes, bakes and biscuits. Choose from 25 beautiful projects to make in under an hour, in an afternoon, or over a weekend and be amazed at what you can achieve!
This book is all about cake decorating without the fuss, the palaver and sometimes the tears too! The projects are split into three sections. The Evening Whip-Ups (one-hour projects) are perfect when you have very little time, and are easy to throw together one evening after work. The Half-Day Delights (two-hour projects) are for when you have an afternoon to spare. Finally, the Weekend Wonders (three- to four-hour projects) are for when you've got a bit more time available in your schedule!
In cake-decorating terms, all of the above are tiny amounts of time--large, intricate projects take professional cake decorator's days, if not weeks, of work. We busy girls don't have the time or the patience to create those kinds of works of art but this book contains stunning projects that can be achieved in next to no time.
In addition to the projects, Ruth talks you through all the equipment and ingredients you need, shows you how to line a cake tin, gives her tried-and-tested recipes for fruit cake, sponge cake and chocolate cake, as well as cupcake recipes, cookie recipes and frosting recipes. She shows you how to pipe with royal icing and buttercream piping techniques, and how to cover a cake with marzipan, how to cover cakes and boards with sugarpaste, how to trim a cake board with ribbon, how to colour fondant to your desired shade, how to stack cakes using dowels, and some wonderful creative embellishment techniques.
The Busy Girl's Guide to Cake Decorating--the perfect place to start your foray into the world of cakes.
laborious task of colouring sugarpaste a deep brown – all the work is done for you! Get it together… 6.5cm (21⁄2in) round mini-cake, prepared for covering 10cm (4in) round cake card Sugarpaste: chocolate and turquoise Buttercream Round cutters: 2cm (3⁄4in), 3cm (1in), 4cm (11⁄2in) and 10cm (4in) Basic equipment (see Equipment) 1 Roll out the chocolate sugarpaste to a 3mm (1⁄8in) thickness. Cut out a 10cm (4in) circle and use to cover the cake card (see Covering a board with
board with purple ribbon, securing at the back with pearl-headed pins. “Marbling sugarpaste works with all sorts of coordinating colours and is a great way of using up excess pieces left over from other projects. It means you can get a great cake with the minimum of fuss!” Polka-dot candles Incorporating candleholders into a design Often when decorating cakes we forget to leave space in the design for candles. Not here – this cake is designed with the birthday candles in mind! Get
Trim the edge of the cake board with the white ribbon, securing at the back with a pearl-headed pin. Butterfly Cascade Piping a delicate design A beautiful cake you really won’t want to cut into. Slow the pace down and relax into creating this beautifully decorated cake. Get it together… 30.5cm (12in) square cake, prepared for covering 35.5cm (14in) square cake board 30.5cm (12in) square cake card Sugarpaste: white Edible lustre dust: blue, pink and holographic sparkle Royal
levelling and filling as you would a large cake. “Chilling the cake before cutting it means that you will get a good straight cut for the edges of the mini-cake. The cake won’t crumble like it does when it is at room temperature.” Levelling and filling a sponge cake Madeira and chocolate cakes need to be fully cooled before attempting to split them, otherwise you will end up with a pile of crumbs! In fact, chilling your cake will help when levelling it and cutting it into layers. 1
Take the tin (pan) used to bake the cake in and drop in a stack of small cake boards or a small bowl to lift the cake to the correct height. Carefully drop the cake back in. Adjust the height the cake sits at up or down as necessary. Keeping the blade of a serrated knife level with the top edge of the tin (pan), slice off the top of the cake so that it is perfectly level. 2 Remove the cake from the tin (pan) and adjust the height of the boards inside so that the cake can be split in the