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Act Fast Everyday Bakes To Showstopper Cakes Complete EPUB Ebook

The document is a recipe book titled 'Everyday Bakes to Showstopper Cakes' by Mich Turner MBE, featuring a variety of cake recipes ranging from simple cupcakes to elaborate celebration cakes. It aims to help bakers transform everyday bakes into stunning creations with advanced finishing techniques and tips for creativity. The book includes recipes for different occasions throughout the year, encouraging bakers of all skill levels to explore their culinary talents.

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32 views13 pages

Act Fast Everyday Bakes To Showstopper Cakes Complete EPUB Ebook

The document is a recipe book titled 'Everyday Bakes to Showstopper Cakes' by Mich Turner MBE, featuring a variety of cake recipes ranging from simple cupcakes to elaborate celebration cakes. It aims to help bakers transform everyday bakes into stunning creations with advanced finishing techniques and tips for creativity. The book includes recipes for different occasions throughout the year, encouraging bakers of all skill levels to explore their culinary talents.

Uploaded by

benhbuchnguy.enph.ynh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
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You are on page 1/ 13

Everyday Bakes to Showstopper Cakes

Visit the link below to download the full version of this book:

https://homemader.com/shop/everyday-bakes-to-showstopper-cakes/

CLICK TO DOWNLOAD HERE


MICH TURNER MBE

EVERYDAY BAKES TO
SHOWSTOPPER CAKES
Take your creations from simple to
stunning in a few easy steps

Photography by Lisa Linder


CONTENTS
CUPCAKES
Chocolate Chip Cupcakes
Chocolate Chip, Peanut Butter and Salted Caramel Cupcakes
Easy Marble Cupcakes
Marble Pup-cakes
Marble Ring Cake with Double Chocolate Drip
Carrot Cupcakes with Citrus Drizzle
Carrot Cupcakes with Cream Cheese Frosting and Walnut Praline
Vanilla Fairy Cakes with Simple Glace Icing
Pigs and Sheep Cupcakes
The Whole Hog
Raising the Baa
Lemon Meringue Cupcakes
Lemon Meringue Layer Cake
Gin and Tonic Cupcakes
Gin and Tonic Party Cake
Strawberry and Orange Cupcakes
Secret Heart Strawberry and Orange Layer Cake
Black Forest Cherry Cupcakes
Black Forest Roulade

LOAF CAKES, TRAYBAKES AND MERINGUES


Warming Ginger Loaf Cake
Ginger Cakes with Lime Buttercream and Pineapple Sunflowers
Raspberry and White Chocolate Traybake
Fab Raspberry and White Chocolate Heart Cake
Salted Caramel Popcorn Loaf Cake
Salted Caramel and Popcorn Layer Cake
Raspberry and White Chocolate Meringue Towers
Raspberry and Pistachio Meringue Roulade
Classic Chocolate Éclairs
Profiterole Tower
Rhubarb and Custard Mini Pavlovas
Cherry, Strawberry and Pomegranate Pavlova
Coffee Traybake
Coffee Layer Cake

LAYER CAKES
Vanilla Layer Cake with Fresh Strawberries
Vanilla Layer Cake with Chantilly Cream and Summer Berry Compote
Chocolate and Salted Caramel Cake
The Althorp Chocolate and Salted Caramel Layer Cake
Lemon and Elderflower Layer Cake
Lemon and Elderflower Triple-tier Celebration Cake
Strawberry Shortcake Floral Stacks
Triple-layer Strawberry Shortcake Numerals
Red Velvet Cake with Cream Cheese Frosting
Red Velvet Cake with White Chocolate Mirror-glaze
Chocolate Fondant Cake with Fresh Roses
Chocolate Cake with Hand-moulded Roses
‘Sherbet Pips’ Crown Cakes
Single-tier Pearl Cake
Multi-tiered Bubbles Cake

CELEBRATION CAKES
Ruffle Truffle Piñata Cake
Pirate Piñata Cake
Unicorn Piñata Cake
Chocolate Fudge Heart Cake
Chocolate Fudge Heart Cake with Sugar Roses
Passion Fruit Flower Cupcakes
Mothering Sunday Mango and Passion Fruit Cake
Marbled Easter Biscuits
Hand-decorated Easter Biscuits
Chocolate Marbled Easter Eggs
Venetian Easter Eggs
Trick or Treat Mummy Biscuits
Halloween Mini Rolls
Christmas Chocolate Biscuit Cake
Chocolate Biscuit Wreath Cake
Iced Gingerbread Biscuits
Gingerbread Wreath
Gingerbread Houses
Christmas Alpine Village
Simple Celebration Fruit Cake
Teddy Bear Celebration Fruit Cake
INTRODUCTION
Welcome all bakers – beginner, seasoned, professional, amateur, occasional or
prolific! In this book I have curated a collection of delicious recipes that can be
baked and enjoyed every day or as an indulgent treat.

Imagine you have an extra special occasion, a celebratory event or social


party that warrants something more – ramping up your cake from an
everyday bake to a showstopper cake. Much like taking your wardrobe
from day to night, this book aims to maximise each recipe by showing you
skilfully, and rather cleverly, how to accessorise your everyday bake into a
showstopper cake!
Over the past 20 years with Little Venice Cake Company I have had the
privilege of creating in excess of 20,000 bespoke cakes. My philosophy has
always been to combine totally indulgent cakes with intricate hand-
craftsmanship to showcase an unrivalled portfolio of completely bespoke,
refined opulent creations.
With this book I have focused on delicious recipes with mouthwatering
flavours and ingredients such as chocolate, mango, passion fruit, salted
caramel, peanut brittle, popcorn, ginger and lemon. Even the simplest cakes
have been carefully balanced to maximise flavour and texture with a variety
of options and skills to suit every day – from traybakes to tiered cakes,
cupcakes to piñata cakes, and loaf cakes to layer cakes.
To turn each of these bakes into a showstopper I have included more
advanced hand-finishing elements to challenge your craft skills – helping
you combine inspiration and creativity to produce something fun, luxurious
and guaranteed to impress. These recipes are designed as a launching pad
for many of your own ideas. The only limit is your own imagination and
each one can be turned into something truly unique.
I wanted to include a variety of cakes to suit the occasion and recipient –
from baby shower and christening cakes through to early years birthdays
with my Pirate and Unicorn Piñata Cakes to the fun Pigs and Sheep. From
Valentine’s to Mother’s Day, Easter to Halloween there are projects to take
you right though the year, with a bounty of seasonal Christmas treats and
bakes, too.
Like many of my books, I have endeavoured to develop your skills and
to inspire you to further explore your own innovation and creativity. You
will find top tips, hints and alternative suggestions throughout the book.
Whether you are baking for family or friends, to celebrate or make
amends, there’s an occasion for every special cake – whether it’s an
Everyday Bake or a Showstopper Cake!
Thank you for investing in this book – I hope it brings you as much joy
as I have had creating it.
CUPCAKES
EVERYDAY BAKE
◁ CHOCOLATE CHIP CUPCAKES
‘Oh hello lovely chocolate chip cupcake!’ These beauties are the perfect everyday
indulgence – satisfyingly smooth, moist chocolate cupcakes with velvety chocolate
chips. I’ve finished them with a simple chocolate glace icing and chocolate shavings.
Contrasting paper cases add a touch of super sophistication.

Makes 16 cupcakes

For the cupcakes


125g (4oz) plain flour
100g (31/2oz) golden caster sugar
100g (31/2oz) soft brown sugar
35g (11/4oz) cocoa powder
1 tsp bicarbonate of soda
1/2 tsp baking powder

1 tsp salt
120ml (4fl oz) buttermilk
80ml (3fl oz) sunflower oil
1 large egg
1 tsp vanilla extract
1 shot espresso topped up to 120ml (4fl oz) with boiling water (or 1 heaped tsp coffee
granules made with boiling water)
70g (3oz) dark chocolate chips

For the icing


150g (5oz) icing sugar
1 tbsp cocoa powder
freshly boiled water

For the decoration


chocolate shavings (use a vegetable peeler along the edge of a bar of dark chocolate to
make chocolate shavings)

TO MAKE THE CUPCAKES


1 Preheat the oven to 170°C fan (190°C/375°F/Gas 5) and place 16
cupcake cases in a cupcake tin.
2 Sift all the dry ingredients apart from the chocolate chips together in a
large bowl.
3 In a separate bowl, combine the buttermilk, sunflower oil, egg, vanilla
extract and coffee.
4 Stir the wet ingredients into the dry ingredients using a hand balloon
whisk and mix to a smooth batter.
5 Transfer the batter to a jug and pour the batter into each cupcake case
until two-thirds full (about 45g/11/2oz).
6 Sprinkle the chocolate chips on the surface of each cupcake – these will
bake into the cakes in the oven.
7 Bake for 20–25 minutes until risen and set.
8 Remove from the oven and leave to cool in the tins for 5 minutes before
transferring to a wire rack to cool.

TO MAKE THE ICING


1 Sift together the icing sugar and cocoa powder. Add freshly boiled water
a teaspoon at a time until you have a thick chocolate icing.

TO ASSEMBLE THE CAKES


1 Spoon a little icing on top of each cooled cupcake and finish with a
sprinkle of chocolate shavings.

The cupcakes are best eaten on the day they are made – but will keep in a
cake tin at room temperature for up to 3 days. Suitable for freezing – freeze
in a suitable container with a lid. Defrost at room temperature.

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