Fabulous Party Cakes and Cupcakes: Matching Cakes and Cupcakes for Every Occasion
Format: PDF / Kindle (mobi) / ePub
Fabulous Party Cakes and Cupcakes, by award-winning cake decorator Carol Deacon, is a perfect beginner's introduction to the often intimidating world of cake decorating, sugarcraft and fondant. Carol provides simple step-by-step instructions that anyone can use regardless of experience level. Whether it's an elegant Chocolate Butterfly cake, a Silly Soccer cake or colorful racing cars on frosted cupcakes, Deacon has a cake or cupcake for any occasion. Birthdays, baby showers, anniversary celebrations or any opportunity for a party will be transformed by a fabulously decorated cake or cupcake. Deacon includes her secrets and tips for baking delicious, moist cakes and cupcakes and then details the process for combining frosting with imagination to create a feast for the eyes and the taste buds.
Fabulous party cakes and cupcakes : matching designs for every occasion / Carol Deacon. p.cm. Includes index. ISBN: 978-1-4629-0560-7 (ebook) 1. Cake decorating. 2. Cupcakes. I. Title. TX771.2.D42698 2011 641.8’6539--dc22 2010031801 Distributed by North America, Latin America & Europe Tuttle Publishing 364 Innovation Drive North Clarendon, VT 05759-9436 U.S.A. Tel: 1 (802) 773-8930; Fax: 1 (802) 773-6993 firstname.lastname@example.org www.tuttlepublishing.com Japan Tuttle
place in the freezer. They will keep for up to three months. To defrost, remove them from the freezer and allow them to defrost at room temperature for a few hours. Basic Madeira Sponge Cake Recipe This is a simple all-in-one recipe. I cook my Madeira Cake on a lower heat than most other Madeira recipes. This means that it will take longer to cook, but the center will not rise into quite such a high dome while baking. 1 Grease and line your cake pan and preheat your oven to 300°F
anxious that the cake will dry out before it is eaten, so I thought I’d include this recipe for stock syrup. Stock syrup is basically sugar dissolved in water that is dabbed onto the cake before fondant is applied and therefore adds extra moisture to the cake. 1 Pour ½ cup (100 g) superfine sugar and 2/3 cup (150 ml) water into a saucepan and stir together. 2 Boil and simmer for about 5 minutes until the sugar has dissolved. (Alternatively, you could place the sugar and water in a
drying out until you need to use it. If you want you can use it immediately and it does not need to be kept in the refrigerator, but use it within a week. Basic Rules There are a few fundamental rules that you need to know when working with fondant: 1 It will dry out when exposed to air, so it is important to keep unused fondant tightly wrapped in small plastic food bags in a plastic container with a lid. It does not need to be refrigerated. 2 You will need to have a bowl of
around the cake. Use the end of a soft paintbrush to coax it between the rocks and shells. Dolphin Cupcakes Use a few “shells,” “rocks” and a light sprinkling of sand to make happy, seaside themed cupcakes. Baby Shower Cupcakes This is a fun idea that work very well for baby’s first birthday or a christening or baby shower. You can almost hear the noisy chaotic racket from here! Makes 12 cupcakes Ingredients 14 oz (400 g) fondant. Use approximately 1 oz (30 g)