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BOUTIQUE BAKING

PHOTOGRAPHY BY
GEORGIA GLYNN SMITH

Quadrille
PUBLISHING
 For my darling husband Bryn,
for letting me have my ‘pink’ cake shop
and for giving it your all and more.
 SHERE
a TOPE
 Editorial director Jane O'Shea
Creative director Helen Lewis
Project editor Lisa Pendreigh
Assistant Editor Louise McKeever
Designer Helen Bratby
Photographer Georgia Glynn Smith
Stylist Vicky Sullivan
Production director Vincent Smith
Production controller Aysun Hughes

This edition first printed in 2012 by

Alhambra Editions
Alhambra House
27-31 Charing Cross Road
London WC2H OLS
www.quadrille.co.uk

Reprinted in 2012
1098765432

This edition produced for The Book People, Hall Wood Avenue, Haydock, St Helens, WATi 9UL

Text, recipes and designs

© 2012 Peggy Porschen
Photography
© 2@12 Georgia Glynn Smith
(except page 5 top right, page 67 top centre © Adam Ellis)
Artwork, design and layout
© 2012 Quadrille Publishing Ltd x
\

All rights reserved. No part of this publication may be reproduced,

stored in a retrieval system, or transmitted in any form or by any means.
electronic, electrostatic, magnetic tape, mechanical, photocopying, recording,
or otherwise, without prior permission in writing from the publisher.

The rights of Peggy Porschen to be identified as the author of this work have been
asserted by her in accordance with the Copyright, Design, and Patents Act 1988.

British Library Cataloguing-in-Publication Data

A catalogue record for this book is available from the British Library.

ISBN: 978 184949 236 2

Printed in China

Unless otherwise stated, the copyright and other intellectual property rights in all designs
in this book are owned by Peggy Porschen. For the purposes of this legal notice, any use
of the designs other than for your own personal use, including resale, is prohibited,
 CONE Nits

12
SWEET TREATS

34 ‘
BEAUTIFUL BISCUITS

54
CUPCAKE HEAVEN

84
LUSCIOUS LAYER CAKES

120
CLASSIC CAKES & BAKES

154
DELICIOUS DRINKS

170
THE ICING ON THE CAKE

186
ACKNOWLEDGEMENTS

188
SUPPERS

190
INDEX
 WELCOME TO BOUTIQUE BAKING
lt is a pleasure to introduce my new always been as important to me as
book, which is based on delicious the look of a cake so | enrolled at
recipes from my latest venture, London’s school for culinary arts,
the Peggy Porschen Parlour. After |e Cordon Bleu, where | completed
seven successful years of running the Grand Dipl6me de Cuisine et
a bespoke cake design company Patisserie. | later worked for some of
| have finally fulfilled my lifelong the most renowned pastry kitchens
dream of opening my first cake in the UK before launching my own
boutique, based in London's business, Peggy Porschen Cakes,
beautiful Belgravia. Filled with in 2003. The business immediately
delicious cakes and confections, took off and soon | was making
complementing blends of artisan cakes for well-known celebrities,
teas and coffees, the parlour has quickly establishing myself as one
often been described as ‘cake of London’s leading names in cake
neaven’. design. In 2005, | published >my
/ first book Pretty Party Cakes which
| have always had a passion for won the Gourmand World Cook
baking exquisite cakes. My earliest Book Award for ‘Best Entertaining
childhood memories go back to Cook Book’. The company has since
my very first birthday, sitting next gone from strength to strength and
to a beautiful marzipan-covered if you asked me how many cakes
birthday cake with ‘Peggy 1 iced | have made since the beginning,
on top. Over the following years, | could not possibly tell you.
eating birthday cake and baking
Christmas cookies with my mum Opened wm October 2010, “the
and brother were the annual Peggy Porschen Parlour has given
highlights. | started making me the opportunity to create my
own cakes from the age of 14 and first ‘ready-to-eat’ collection of
soon | knew that there was nothing cupcakes, layer cakes and seasonal
| would rather do, so | decided bakes. Where previously | created
pursue a career in cakes. Coming exclusive made-to-order cakes for
from a nation famed for its baking events, my cakes are now accessible
and cake culture, the taste has to a wider audience. Those of you

INTRODUCTION
” eee seat
=
 ee ees Mes

ian seett

who are familiar with my work are recipes inspired by my German

aware of just how much | care about roots such as gorgeous Springerle
making baked goods look perfectly Cookies and sumptuous Black
beautiful. When the opportunity of Forest Cupcakes. | have also added
opening the Parlour came along, a selection of drinks recipes to
| was faced with a tough challenge complement my confections and
- to create a collection of everyday inspire perfect tea party menus.
cakes and bakes that taste utterly
delicious and, at the same time, | have taken great care to ensure
stand proudly next to exquisite each recipe is suitable for bakers of
celebration cakes. It took months of allexperience levels and haveset out
test baking, tasting, trial and error, to demonstrate
that, by using simple
but the hard work was worthwhile. tools and easy techniques, one can
In Summer 2011, less than one year takeaplaincakeorcookieand without
after opening, we were awarded TUSST Or expertise give it an utterly
five gold stars by the Guild of charming and orofessional finish.
Fine Foods Great Taste Awards. For the more experienced bakers
The menu at the Parlour is a who cherish a decorative challenge,
favourite among our local Belgravia | have slipped in a few slightly
customers, and | take great joy and more intricate designs, such as my
satisfaction in developing seasonal Gingerbread Villagé, a beautiful
treats and ideas... Raspberry & Rose Dome Cake as well
as a stunning Christmas cake idea.
| decided to share a selection of
my favourites with youin Boutique Writing this book has helped me to
Baking, the first book inspired by rediscover just how much | love to .
my work at the parlour. Filled with bake. | find it fun and therapeutic
a mouth-watering array of cakes, and | truly believe that cakes can
home-bakes and confections, many make people happy. | hope that you
ideas are inspired by old-time will feel enticed and enjoy baking
favourites, such as the Chocolate recipes from this book, and that it
Battenberg and Morello Cherry will become an invaluable source of
Bakewell Tarts, seasonal influences inspiration for many years to come.
for Christmas aiaic! Srovaloves, eyAve! Enjoy!

739

INTRODUCTION
Cp) = LL LU ia = oO LL < oe Y)
 Fee eoet™

MERINGUE KISSES
PRETTY PASTEL-COLOURED MINI MERINGUES ARE SIMPLE AND YET SO ADORABL Mm
THEY ADD A LOVELY TOUCH TO A TABLE FOR ANY OCCASION. DISPLAYED
IN CHIC CANDY JARS, THEY LOOK DELICIOUS. WITH A VERY LONG SHELE LIFE,
RIE Y. ARE THE PERFECT GIFT WHEN WRAPPED IN CELLOPHANE BAGS.
Makes approximately JOO merin gues

ingautionts
100g egg whites (3 large eggs) Basic baking kit (See page 172)
Pinch of salt 3 large plastic piping bags
100g caster sugar 3 star piping nozzles
1 tsp vanilla extract
100g icing sugar, sifted
Pink, blue and yellow liquid food colour

Preheat the oven to 80°C/gas mark 4. Line Separate the meringue mix into three equal
two baking trays with greaseproof paper. parts; keep the first white, mix the second with
pink liquid food colour to a pastel pink shade
Place the egg whites and a pinch of salt into the and the third with blue and yellow liquid food
bowl of an electric mixer and start whisking at colour for a pastel aqua shade.
high speed. Make sure that the bow! is entirely
_ grease-free before you start, otherwise the Place a star nozzle in each of the piping bags
egg whites will not whip up properly. then fill each one with a different coloured
meringue mixture. Pipe little rosettes onto the
As the egg whites are stiffening, slowly sprinkle baking trays lined with greaseproof paper.
the caster sugar into the mix. Stop whisking as
the meringue becomes stiffer and glossy; be Place the meringues in the preheated oven
careful not to overwhisk the mixture. for between 2-3 hours or until they have fully
dried out.
Add the vanilla extract and slowly fold the
icing sugar into the meringue mixture using a Stored in a dry, airtight container, these mini
rubber spatula. meringue kisses can last for up to 3 months.

SWEET TREATS
 CHO.COLATE CRUN GH GAKE
WITH MARSHMALLOWS AND PISTACHIOS
THIS RECIPE WAS INTRODUCED TO THE PARLOUR IN CELEBRATION OF THE
ROYAL WEDDING OF WILLIAM AND CATHERINE, A FTE= R| LEARNT THAT
CHOCOLATE FRIDGE CAKE |S WILLIAM’S FAVOURITE DESSERT AND WAS TO BE
SERVED AT THE WEDDING BREAKFAST. IT HAS BEEN SO POPULAR AMONGST
OUR CUSTOMERS THAT THIS CHOCOLATE CAKE HAS EARNT A SPOT IN THIS BOOK.
Makes one 20cm (8in) square cake

200g unsalted butter, softened

prec
Basic baking kit (see page 172)
600g plain chocolate (minimum 53% cocoa 20cm (8ir) square cake tin or deep baking tray
solids), chopped or in buttons of a similar size
6 tbsp golden syrup
290g Rich Tea biscuits, roughly broken
75g peeled pistachio nuts, roughly chopped
150g peeled hazelnuts, roasted and crushed
90g small pink and white marshmallows

Line the cake tin or baking tray with marshmallows. Add to the chocolate mixture
greaseproof paper. and stir until well combined.

Place the butter, chocolate and golden syrup Pour the cake mixture into the prepared tin
in a large plastic bowl and gently melt in the or tray, then spread it evenly using a rubber
microwave at a medium heat. Alternatively, spatula. Chill in the fridge until firm and set.
place the ingredients in a saucepan and gently Cut into bars of approximately 2.5cm (lin)
melt, stirring occasionally, until smooth. thick.

In a separate bowl, mix the broken biscuits Stored in the fridge, the chocolate crunch
with the chopped and crushed nuts and the cake can last for up to 1 week.

SWEET TR EATS
 Pere llO CHERRY BAKEWELL TARTS
A MODERN TAKE ON A BRITISH TEATIME FAVOURITE: THE CLASSIC BAKEWELL TART.
TO REEP WITH THE CHERRY THEME, SIMPLY DECORATE THE, TARTS
WITH SUGAR CHERRIES AND PINK FONDANT.
Makes approximately 20 tarts

For the sweet pastry

Basic baking kit (see page 172)

150g unsalted butter, softened 20 fluted mini tart tins

90g caster Sugar

Spray oil

30g egg (4 large egg), beaten Plastic piping bag

200g plain flour Small leaf cutter

Papér piping bags (see page 184)
50g ground almonds
Sugar thermometer
Pinch of salt
For the frangipan
115g unsalted butter, softened
115g caster sugar
Finely grated zest of 1lemon
1 tsp almond extract
1 medium egg
Og ground almonds
4Og self-raising flour
Pinch of salt
For the filling
150g good-quality Morello cherry jam
For the decoration
2 tbsp apricot jam, sieved
500g liquid fondant
1 tsp glucose
A small amount of simple sugar syrup
cif required, see pages 61-2)
A small amount of sugar paste
A small amount of royal icing
(see pages 182-3)
Pink, red, green and brown
food colour

SWEET TREATS
Preheat the oven to 160°C/gas mark 4. Heat the fondant in a small saucepan over
a medium heat, but be careful not to let it
To make the sweet pastry boil. It should have a dipping temperature of
Place the butter and caster sugar in a mixing approximately 48-52°C and a thick but runny
bowl and cream together until just combined: pouring consistency. Should the consistency be
do not to make it too fluffy. Gradually add the too thick at the correct temperature, dilute it
beaten egg to the mixture. with a little bit of sugar syrup.

Sift the flour, almonds and salt into a separate Add the glucose and the pink food colour to
bowl. Add in batches to the butter mixture make a soft pink shade. Place the fondant into
until just combined. Wrap the dough in cling a deep bow! that will allow for dipping.
film and chill for at least 1 hour.
Pick one tart up at a time and hold it upside
To make the frangipan down, dipping it into the hot fondant up to the
Beat the butter, sugar, lemon zest and almond fluted edge of the tart shell. Lift out and spin
extract until pale and fluffy. Continue whisking it fast to let the excess fondant drip off and
and slowly add the egg. leave to set.

Sift the almonds, flour and salt into a separate If the first dip is not perfect, double dip it once
bowl. Add in batches to the butter mix until the first layer has set. Make sure that your
just combined. fondant is always hot and runny when dipping
and reheat from time to time as required.
To assemble the tarts s
Roll out the pastry to a thickness of 2-3mm. Mix two thirds of the sugar paste with the red
Place it into lightly greased tart tins. Fill the food colouring to create a cherry red shade.
bottoms of the cases with 1 teaspoon of cherry Shape into small equal-sized balls with your
jam. Chill for 30 minutes. hands, making 2palls per tart.

Place the frangipan into a piping bag and fill Mix the last third of sugar paste with green
the tart cases to just below the top edge. Make food colouring and using a small rolling pin,
sure you leave a little room at the top as the roll the paste out on a surface dusted with
frangipan will expand during baking. icing sugar until 1-2mm_ thick. Cut out small
leaf shapes and score the centre with the back
Bake in a preheated oven for about 15-20 of a small kitchen knife.
minutes, until the tops are brown and the
frangipan is cooked through. Remove the tarts Mix a small amount of the royal icing with
from the tins while still warm and let cool. brown food colour to a soft-peak consistency
(see page 1853). Filla paper piping bag with the
To decorate brown icing. Snip a small tip off the end of the
Once cool, heat the apricot jam until it is bag and pipe the cherry stems onto the tarts.
smooth and runny. Brush the jam thinly over Stick the cherries and leaves on top using the
the tops of the tarts and leave to set. remaining brown icing.

SWEET TREATS
 gree,

ICE, ECREAM CAKE ROP.

| SIMPLY COULDN’T IGNORE THE CURRENT CRAZE FOR CAKE POPS
AND HERE | HAVE COME UP WITH MY OWN.VERSION USING DIPPING FONDANT
OR FONDANT PATISSIERE. THE TEXTURE IS SMOOTH AND SHINY,
AND INSTANTLY MELTS IN YOUR MOUTH.
Makes approximately 12 cake pops

400g vanilla soonge (2 recipe quantity, Basic baking kit (see page 172)
see page 116) ; Tray
600g soft ganache (see page 105) Rubber gloves (optional)
12 small ice cream wafer cones Plastic piping bag
Approximately 1 kg caster sugar or enough to 12 plastic drinking cups
fill a small bowl Sugar thermometer
600g liquid fondant (also called
fondant patissiere)
1 tsp glucose
A small amount of simple sugar syrup .
Cif required, see pages 61-2)
A selection of food colours”
Sugar sprinkles

Following the recipe on page 116, make a crumbs _ stick together. Using your hands,
vanilla soonge. Following the recipe on page shape into 12 equal-sized balls and place them
105, make a ganache. Leave to cool until it has on the prepared tray. You may want to use
a soft buttery texture. rubber gloves when doing this as it is a very
messy job, Chill in the freezer until firmly set.
Fill a few small plastic bowls with Ikg caster
sugar and compress as much as possible. This To assemble the cake pops
will provide a stand for the ice cream cones Place the remaining ganache into a plastic
while the fondant icing sets. piping bag. Cut 2.5cm Cin) from the tip of
the bag. Pipe the ganache into a wafer cone
Line a tray with greaseproof paper. until it just reaches the top. Place one chilled
cake ball on top and press down to ensure
To make the cake balls it sticks to the ganache. Stand the cone ina
Break the sponge cake down into crumbs and plastic cujp and place it back in the freezer to
place in a mixing bowl. Add the ganache a_ set. Repeat for all the remaining cones and
little at a time and combine until all the cake cake balls.

SWEET TREATS
ae
sui
 a

TO ASSEMBLE THE CAKE POPS, FILL THE WA FER CONES WITH GANACHE AND PRESS A
CHILLED CAKE BALL ON TOP. ONCE{IT HAS SET, DIP THE CAKE BALL INTO LIQUID FONDANT
AND TOP WITH MULTI-COLOURED SUGAR SPRINKLES.

To decorate Take one cake pop at a time and dip it upside

Melt the fondant in the microwave on a down into the fondant right up until it reaches
medium heat until rumny. Make sure that it the edge of the wafer cone. Lift out and spin
does not boil as it will lose its shine. Stir in the remaining fondant off. Top with sugar
the glucose and add some sugar syrup to sprinkles while the fondant is still soft.
adjust the consistency if required. You want
it to be a thick pouring consistency with a Push the cone into the bow! filled with caster
dipping temperature of about 48-52°C. This sugar and leave it to set. You can place a few
temperature will ensure that the fondant sets cones next to each other but make sure they
immediately after dipping. do not touch.

Divide the fondant into equal parts and mix These cake pops will last for up to 5 days when
with your chosen food colours. Use small kept at room temperature. Do not refrigerate
bowls with enough depth for dipping the balls. as the fondant will melt.

SNE If REATS
 weit,

PEGGY S SIGNATURE MACARONS

TAS R SCPE TS ier? T E MOR EXPERIENCED BAKER AS IT REQUIRES
PATIENCE AND PRECISION. BUT DO NOP EEL PUT -OFk ONCE MASTERED iit Ws
SO WORTHWHILE. | USE MY OW PURPLE RASPBERRY AND ROSE JAM
POR ee FILeING, BUT YOWCAN:CR IT ATE YOUR OWN FLAVOUR COMBINATIONS.
Makes approximate y 50 macarons or 100 she S

ingreditnte.
200g-ground almonds Basic baking kit (See page 172)
200g icing sugar Permanent marker pen
200g egg whites Round piping nozzle, 8mm Cin) in diameter
200g caster sugar (| use a No, 12 from Wiltons)
100m! water Small heart-shape cookie cutter (optional)
Food colour (optional) Sugar thermometer
Plastic piping bags

Preheat the oven to 150°C/gas mark 2. Prepare medium heat, then bring the sugar syrup to
the oven trays for the macarons. Cut sheets the boil. Using a sugar thermometer, measure
of baking parchment to fit a couple of oven the temperature of the syrup. When the syrup
trays. Using the fat end of a large round piping reaches 115°C, start to slowly whisk the egg
nozzle and a small heart-shape cookie cutter whites. Gradually increasing the whisking
as templates, draw circles and hearts on the speed until the eggs are white and frothy.
reverse side of the parchment at even intervals. Once the syrup reaches 121°C, slow down the
whisking and carefully pour the hot syrup into
In a food processor briefly pulse together the the egg whites in a thin steady stream - pour
ground almonds and icing sugar until mixed down the side of the bowl so that the syrup
well and sift into a large bowl. Set aside (this is does not splash onto the whisk.
known as a ‘tant pour tant’).
Once all the syrup has been incorporated,
To make an Italian meringue, place the continue whisking quickly until the meringue
egg white in a clean, dry bowl. Reserve 1 has cooled to room temperature; this will take
tablespoon of the egg white to mix with the about 5-10 minutes.
colouring later on.
Once the meringue has cooled, add your
Place the caster sugar in a small saucepan preferred colouring to the reserved tablespoon
with the water. Dissolve the sugar over a of egg white and then whisk into the meringue.

SWEET ER EATS
Y FOR A CANDY STRIPE SWI RL, PAINT THREE STRIPES OF FOOD COLOUR DOWN THE INSIDE
OF THE NOZZLE BEFORE FITTING It IN tin E BAG, FILLING WITH MIXTURE AND PIPING,

Using the rubber spatula, fold the ‘tant pour Once the macarons are all piped, gently tap
tant’ into the meringue in three batches. Fold the tray on the worksurface to bring any large
gently but thoroughly to ensure the mix is air bubbles to the surface and pop them with
loose and smooth when piped. The amount a cocktail stick. Leave the macarons to dry out
you fold in here and the consistency you a little on the surface; about 15-30 minutes in
achieve is crucial; you want the mix to be even dry conditions. You should be able to gently
and fall easily off the spatula, but not so liquid touch the surface of the macaron without your
that it does not keep a good round shape finger sticking.
when piped.
As soon as the macarons have a dry skin,
Place the nozzle into the piping bag. Using place them on the lower shelves in the oven
a rubber spatula, half fill the piping bag with and immediately reduce the heat to 135°C/gas
macaron mixture. mark 1. If your oven bakes from the top, then
place a tray on the shelf above the macarons
Use a little of the macaron mix to secure the to prevent the tops from browning too much.
sheets of baking parchment in place; smear a
small amount of mixture on each corner of the Bake for approximately 15 minutes, turning the
underside of the sheet. trays halfway through the cooking time. The
macarons are done when the tops are dry. As
Using the circles you have drawn as a guide, soon as they are done, remove the tray from
pipe the small rounds. To finish piping the the oven and transfer the baking paper, with
round, stop applying pressure to the bag and the macarons still attached, directly onto a
flick the nozzle round in a small circular motion wet tea towel. Leave for a few minutes and
as you pull away. This ensures there will be no then remove the macarons.
peak on top of the macaron.
Store in an airtight container at room
For the hearts, pipe a blob at the top half of temperature for up to two days or in the
the heart and then drag it down to the bottom. freezer for longer. Sandwich with your chosen
Repeat on the other side. If the mixture is the filling on the day of consumption, and once
correct ‘consistency, any small trails should filled refrigerate for one hour before eating
sink back to leave a smooth surface. - this helos the macarons to soften and the
flavours to develop.

SWEET TREATS
 TO MAKE A HEART, PIPE A BLOB AT THE TOP AND DRAG IT
DOWNWARDS, REPEAT ON THE OTHER SIDE.

Uarours
Raspberry and Rose Colour the macaron produce grease spots on the surface of the
mixture with pink food colour. When piping, macaron after baking. If in doubt, test a little
paint the inside of the nozzle with three thick of the mix by dropping a teaspoonful onto the
lines of claret paste food colour to achieve baking tray and pulling a little peak up on the
the ‘candy stripe’ look. Sandwich the shells surface. If it is ready, the top should sink back
together with raspberry and rose jam - thicken into the surface gradually. If the peak stays
the jam slightly by heating it for 3-4 minutes there, the mix needs to be folded a little longer.
in a microwave. Leave the jam to cool a little Drying It is important to let your macarons
before spreading. dry on the surface before baking. If you do not
Chocolate Replace 50g of the almonds with let them dry, the tops will not be smooth and
50g cocoa powder, then proceed as normal produce a good ‘foot’ on the bottom. If you’
with the recipe. If desired, add a little brown dry them for too long, they will be smooth but
food colour to the macaron mixture to achieve not produce a foot at all.
a darker colour. Sandwich the shells together Baking Every oven is different, so it is
with dark chocolate ganache (see page 105). important to get to know your own oven
and what temperature works best. Generally,
a low temperature is important to prevent
over-browning of the macarons and a low
shelf for the same reason. Some chefs find
Egg whites These should be separated a few the macarons can bake too quickly on the
days in advance and left uncovered in bottom and therefore recommend using two
the fridge to allow some of the moisture trays, one on top of the other, to bake your
to evaporate and strengthen the whites. macarons - | find they can brown on top more
Bring the egg whites to room temperature easily so tend to place a tray on the rack above
before using. If in doubt, add a teaspoon of instead. If you bake the macarons for too long,
Meri-White to the egg whites to counteract they will lift easily off the paper but be a bit
any ‘watery-ness.. dry and possibly over-brown; to counteract
Macaronage This is the stage of folding the the dryness you can place them in an airtight
‘tant pour tant’ into the meringue. The container in the fridge for a day to soften. If
consistency achieved is very important - if the they are not baked enough, they will be too
mixture is too stiff then the tops will not be soft and not lift off the paper properly; they
smooth after piping; if the mixture is too liquid will also sink back down and develop what
then it will not keep a good shape and may look like grease spots on the top.

SWEET TREATS
 MINI CINNAMON DOUGHNUTS
THESE ARE LOVELY LITTLE TREATS THAT NOT ONLY LOOK PRETTY AND TASTE YUMMY
BUT THEY ARE ALSO LOW IN FAT AS THEY ARE BAKED RATHER THAN FRIED.
WHEN PACKAGED IN NICE PRESENTATION BOXES THEY MAKE CUTE GIFTS.
Makes approximat ely 36 doughnuts

ingaulients
110g plain flour Basic baking kit (see page 172)
Y tsp baking powder 3 mini doughnut oven trays
Y% tsp ground cinnamon Spray oil
Pinch of salt Plastic piping bag (optional)
65g caster sugar Sugar thermometer
25g light brown sugar
1 medium egg
45g whole milk
40g buttermilk
Y2 tsp vanilla extract
15g unsalted butter, melted
600g liquid fondant (also called
fondant patissiere)
1 tsp glucose
A small amount of simple sugar syrup
Cif required, see pages 61-2)
A selection of liquid food colours
50g plain chocolate, melted

Preheat the oven to 160°C/gas mark 3. Prepare Melt the fondant in the microwave on a
the mini doughnut oven trays by greasing medium heat until runny. Make sure that it
each mould with spray oil. does not boil as the fondant will lose its shine.
Stir in the glucose and add some sugar syrup
Sift together the flour, baking powder, ground to adjust the consistency, if required. You
cinnamon, salt and sugars into a mixing bowl. want it to be a thick pouring consistency. The
In a separate bowl whisk together the egg, temperature of the fondant must be about
milk, buttermilk, vanilla extract and melted 48-52°C: this ensures that the fondant sets
butter. immediately after dipping.

Pour the liquid ingredients onto the dry Divide the fondant equally between small,
ingredients, mixing briefly until just combined. deep bowls and mix with your chosen food
colours.
Pipe or pour the mix into the prepared trays,
filling only just halfway. Dip each doughnut upside down into the
fondant until half coated. Leave to set slightly
Bake for 10-12 minutes or until the tops spring then drizzle with the melted chocolate using a
back to the touch and have lightly browned. teaspoon or fork. Leave to set.

SWEET TREATS
 MARSHMALLOW PUFFS
E
SERVE THESE CHEERING MARSHMALLOW PUFFS WITH A CUP OF HOME-MADE HOT CHOCOLAT
cs EE PAGES 164-5). | MADE MINE | FO DOME SHAPES BUT YOU CAN ALSO SPR EAD
TH T MARSH ALLOW ON A TRAY THEN USE COOKIE CUTTERS TO MAKE FUN SHAPES
Makes approximately 60-70 small puffs

ingredient,
280m] water Basic baking kit (see page 172)
6 sheets gelatine Sugar thermometer
620g caster sugar Plastic piping bags
130g glucose Silicon trays with dome shape wells of
70g egg whites (approximately 2 large eggs), approximately 4.5cm (in) diameter
at room temperature Spray oil
Pinch of salt
Seeds of 1 vanilla pod
Pink, purple and green liquid food colour

Place the gelatine in a saucepan with 130ml room temperature. Once the marshmallow has
of the water. Leave to soak for 10-15 minutes. cooled, add the vanilla seeds.
Gently warm the gelatine until the leaves have.
dissolved. Alternatively, dissolve the gelatine For a combination of colours, divide the mix
by microwaving it in short bursts on a low- into equal parts and fold the liquid food colour
medium heat. through with a spatula. Place each coloured
mixture into a separate piping bag using a
Place 320g of the caster sugar and the glucose rubber spatula. Cut approximately 2.5cm
in a small saucepan with the remaining water. Gin) from the tip of the bag and pipe the
Gently warm over a low heat until the sugar marshmallow into the greased moulds. Leave
has dissolved, then turn up the heat and bring to dry for several hours.
the syrup to the boil.
In the meantime, make the coloured sprinkling —
Using a sugar thermometer, measure the sugars. Divide the remaining caster sugar
temperature of the syrup. When the syrup evenly between 3 bowls and mix each with
reaches 115°C, place the egg whites in a mixing a few drops of liquid food colour, matching
bowl! with the dissolved gelatine and salt and the colours of the marshmallows. Sift out any
start whisking. Once the syrup reaches 121°C, lumps before use.
slow down the whisking and carefully pour
the syrup into the egg whites in a thin steady Once the marshmallows are fully set, remove
stream - pour down the side of the bowl so them from the moulds and roll in their
that the syrup does not splash onto the whisk. coordinating sprinkling sugars. Leave the
marshmallows to dry uncovered overnight
Once all the syrup has been incorporated before packing into airtight containers. The
into the egg whites, continue whisking marshmallows can be stored like this for up to
quickly until the marshmallow has cooled to 5 days.

SWEET TREATS
BEAUTIFUL
Bis GulEs
 CITRUS BUTI ERFELY Siscune
BEAUTIEUL BUTTERFLIES WITH A FRESH AND ZESTY ZING MAKE THE PERFECT
ACCOMPANIMENT FOR AN‘AROMATIC CUP OF TEA. THE CLEVER YET
MINIMAL DECORATION LENDS AN INTRICATE HAND-MADE FEEL ADDING
A TOUCH OF FINESSE WITHOUT COMPROMISING TASTE.
Makes approximately 25 biscuits

250g unsalted butter, softened Basic baking kit (see page 172)
250g caster sugar Selection of butterfly cookie cutters
Pinch of salt Selection of laser-cut cake or cookie stencils,
For orange biscuits or alternatively use doilies
Finely grated zest of 2 oranges
For lemon biscuits
Finely grated zest of 3 lemons
For lime biscuits
Finely grated zest of 3 limes
llarge egg
500g plain flour, plus extra for dusting
Icing sugar, for dusting

Preheat the oven to 175°C/gas mark 3. Line a Roll out the dough to a thickness of
baking tray with greaseproof paper. approximately 3-4mm. Using a selection of
butterfly cookie cutters, cut out the butterfly
To make the biscuits shapes and place them onto the prepared
Place the butter, sugar, salt and preferred zest baking tray. Chill again for 30 minutes or until
in a mixing bowl and cream together until cool and firm.
smooth and creamy in texture.
Bake for 6 minutes or until the biscuits are
Beat the egg lightly in another bowl and slowly golden brown around the edges.
add to the butter mixture while whisking until
well incorporated. Once the biscuits are baked, let them rest for
about 30 minutes outside of the oven.
Sift in the flour and mix until the dough just
comes together. Gather the dough into a _To decorate
ball, wrap in cling film and chill for at least 30 Once cool, place either the stencils or the
minutes or until the dough feels firm and cool. doilies on top of the biscuits. Using a fine
sieve, lightly dust the biscuits with icing sugar.
Place the dough on a floured surface and Carefully lift the stencils off to reveal the pretty
knead briefly. icing sugar patterns.

CO ee meen e ecm eee ares e rears cee reese enesesecesehaseWuseues

Always bake biscuits of the same size together on a tray,

otherwise the smaller ones will burn while the larger ones are baking.

BEAUTIFUL BISCUITS
 wee

SeERINGeRLE COOKIES
SPRINGERLE ORIGINAT E FROM GERMANY AND ARE TRADITIONALLY MADE USING
HAND-CARVED WOODEN MOULDS. TH E RECIPE CONTAINS HARTSHORN SALT
AS A RAISING AGENT, WHICH ALLOWS THEM TO KEEP THEIR: SHAPE T
MADE AROUND CHRISTMAS TIME, THEY ARE PERFECT AS TRE E DECORATIONS AND GIFTS.
Makes approximately 20 cookies

ingrutionts
Y% tsp Hartshorn salt (baker’s ammonia), Basic baking kit (see page 172)
alternatively use baking powder Selection of wooden Springerle moulds
1 tbsp milk
3 medium eggs
380g icing sugar
Finely grated zest of 1lemon
50g salted butter, softened
500g plain flour, plus extra for dusting

Make the dough one or two days before baking. into the dough and lift off. Using a knife, trim any
excess dough from the edges of the embossed
To make the cookies design. Alternatively, use a cookie cutter if you
Place the Hartshorn salt and milk together in a have one the correct size. For rounds or ovals,
small bowl. Mix and set aside. Please note that trim around the mould on the dough before
the Hartshorn salt will give off a strong smell. lifting off to ensure the shape does not tear.

In a separate bow! whisk the eggs until they are Transfer the cookies onto a baking tray lined
thick and frothy and have a slight yellow colour. with greaseproof paper. Leave them to air dry
Gradually add the icing sugar, lemon zest and for 24-48 hours, depending on size.
butter in small chunks, then add the Hartshorn
mixture. Continue to mix for a further 30 minutes. Preheat the oven to 225°C/gas mark 7 and bake
for 15-20 minutes, depending on size, or until the
Gradually add the flour. Once the dough becomes cookies are light golden brown on the bottom
‘too difficult to mix, knead in any remaining flour, but remain white on top. During baking the
a little at a time. The texture should be light bases puff up leaving the tops in perfect shape.
and not too sticky. Once the dough reaches the
required consistency, don’t add any more flour These cookies are soft and chewy in texture,
as the dough will harden too fast. however they harden quite quickly. Stored in an
airtight container they keep for up to one month
On a floured surface roll out the dough to a or, if for decorative purposes only, they last for
thickness of 10-15mm. Press the mould firmly several months.

BEAUTIFUL BISCUITS
 BLOSSOM BIS GUitee
THIS IS A VERY QUICK AND EASY WAY TO DECORATE AN OTHERWISE PLAIN BISCUIT,
USING A SIMPLE SILICON MOULD TO MAKE SUGAR PASTE BLOSSOMS. MADE IN A SELECTION
OF PRETTY COLOURS, THESE COOKIES MAKE FABULOUS PRESENTS OR PARTY FAVOURS.
Makes approximately 30-40 biscuits

200g unsalted butter, softened Basic baking kit (see page 172)
200g caster sugar 4-5cm (14-2in) round pastry cutter
Seeds of 1 vanilla pod Chrysanthemum silicon mould
Pinch of salt (| use a mould from
1 medium egg First Impressions)
400g plain flour, plus extra
for dusting
600g sugar paste
2 tsp gum tragacanth:
Yellow, orange, pink and red paste
food colour
A small amount of white vegetable
fat (optional)
A small amount of apricot jam, sieved

Preheat the oven to 175°C/gas mark 3. Line To decorate

two baking trays with greaseproof paper. Knead the sugar paste with the gum tragacanth
until it starts feeling firm and stretchy.
To make the biscuits
Place the butter, sugar, vanilla seeds and salt Divide the sugar paste into four equal parts.
in a mixing bowl and cream together until Mix the first with a small amount of yellow
smooth and creamy in texture. paste food colour to a pale lemon shade, the
second with orange to a pale peach shade
Beat the egg lightly in another bowl and slowly and the third with pink to a pale pink shade.
add to the butter mixture while whisking until To create a coral shade, combine a little of the
well incorporated. red and orange paste food colours and use to
colour the fourth part. If the sugar paste sticks
Sift in the flour and mix until the dough just to your fingers while colouring, add a small
comes together. Gather the dough into a amout of vegetable fat.
ball, wrap in cling film and chill for at least 30
minutes or until the dough feels firm and cool. Once the sugar paste is coloured, cover with
cling film to prevent it from drying out. Leave
Place the dough on a floured surface and to rest for 30 minutes to firm/up a little.
knead briefly. Roll out the dough to a thickness
of 4-5mm. Using a round cookie cutter, cut out Following the instructions on page 175, make
30 rounds and place them onto the prepared a chrysanthemum blossom for each cookie
baking trays. Chill again for 30 minutes or until using the different colour sugar pastes.
cool and firm.
To stick the blossoms to the tops of the
Bake for 6 minutes or until the biscuits are cookies, gently heat the apricotin ajam
golden brown around the edges. Once the saucepan. Brush a thin layer of the jam over
biscuits are baked, let them rest for about 30 each cookie then place the blossoms on top.
minutes outside of the oven. Leave to set. J

BEAUTIFUL BISCUITS
te
$
ey
 foe s,

te,

Teas POON SCH© COPAPEsBISCUITS

eS ALINE LITTLE DETAILS... A DAINTY CHOCOLATE BISCUIT SPOON
CAN ADD THAT SPECIAL TOUCH TO A SIMPLE CUP OF TEA.
Makes approximately 30 biscuits

200g unsalted butter, softened Basic baking kit (see page 172)
200g caster sugar Teaspoon cookie cutter (| use one from a
Pinch of salt teatime cookie cutter set)
1 medium egg
350g plain flour, sifted, plus extra for dusting
50g cocoa powder, sifted

Preheat the oven to 175°C/gas mark 3. Line film and chill for at least 30 minutes or
a baking tray with greaseproof paper. until the dough feels firm and cool.

To make the biscuits Place the dough on a floured surface and

Place the butter, sugar and salt in a mixing knead briefly.-Roll out the dough to a
bowl and cream together until smooth thickness of approximately 3-4mm. Using
and creamy in texture. a teaspoon cookie cutter, cut out the
spoon shapes and place them onto the
Beat the egg lightly in another bowl and prepared baking tray. Chill again for 30
slowly add to the butter mixture while minutes or until cool and firm.
whisking until well incorporated.
Bake for 6 minutes or until the biscuits
Sift in the flour and cocoa powder and spring back to the touch. Once the
mix until the dough just comes together. biscuits are baked, let them rest for about
Gather the dough into a ball, wrap in cling 30 minutes outside of the oven.

BEAUTIFUL BISCUITS
(@®U NEED TWO PAPER PIPING BAGS FOR EACH COLOUR: ONE FILLED WITH SOF
FOR THE OUTLINES AND ANOTHER FILLED WITH RUNNY ICING TO FLOOD TH

COOKIE ADVEN T CALENDAR

THIS IS A LOVELY IDEA FOR A HOME-MADE ADVENT CALENDAR.
TO HANG ON A WALL, STICK THE COOKIES TO A CAKE BOARD
THAT HAS BEEN-COVERED WITH SUGAR PASTE.
ALTERNATIVELY, HANG THE COOKIES WITH RIBBON
ON A CHRISTMAS TR EE OR WREATH.
Makes approximately 24 cookies

] recipe quantity of gingerbread dough Basic baking kit (see page 172)
(see page 48) Selection of Christmas-themed cookie
Plain flour, for dusting cutters (such as‘Santa Claus, snowman,
600g royal icing snowflake, Christmas tree, sleigh,
(see pages 182-3) bauble, star, candy cane, holly leaf,
Red, green, pink, ivory, black and orange stocking) and one square cookie cutter
paste food colour Paper piping bags (see page 184)
Edible gold lustre , Re-sealable plastic bags
Small amount of clear alcohol, such as vodka Flat, wide paintbrush
Small amount of piping gel

BEAUTIFUL BISCUITS
 foreey,

neages””

WH EN USING ERI IBEE LUSTRE, FIRST IC TH E COOKIE WITH IVORY-COLOURED ICING

AS THIS PROVIDES A GOOD BASE FOR THE GOLD POWDER,

Preheat the oven to 180°C/gas mark 4. Line one colour at a time, allowing the icing to dry
two baking trays with greaseproof paper. completely before adding the next colour to
the cookie. This helps to prevent the different
To make the cookies colours from bleeding into each other.
On a floured surface roll out the gingerbread
dough to a thickness of approximately 4-5mm. For each colour, take the piping bag filled with
Using your selection of Christmas-themed soft-peak icing and cut a small section from
cookie cutters, cut out the various shapes and the tip of the piping bag. Trace the outline of
place them onto the prepared baking trays. the coloured area onto the cookie. Then take
Chill for at least 30 minutes. the piping bag filled with runny icing in the
corresponding colour and use this to flood the
Bake for 6-8 minutes, depending on size, or centre of the outlined area.
until the cookies spring back to the touch and
are slightly darker around the edges. Once all the cookies have been flooded and
allowed to dry completely, use the soft-
Once the cookies are baked, let them rest for peak icing in various colours to pipe on any
; about 30 minutes outside of the oven, additional detail required.

To ice the cookies The snowflake cookies are not flooded with
Following the instructions on page 184, icing, instead the detail is piped directly onto
prepare the paper piping bags. You need two the cookies using white soft-peak icing.
piping bags for each colour of icing: one filled
with soft-peak icing to pipe the outlines and To decorate with gold lustre
one filled with runny icing to flood the outlined Ice the cookies with ivory coloured icing and
shapes. Once prepared, keep each piping bag leave to dry. This provides a good base for gold
ina re-sealable plastic bag to prevent the icing lustre. Mix small amounts of lustre powder,
from drying out between use. clear alcohol and piping gel to create a thick
paste. Using a flat, wide paintbrush, brush the
When icing cookies, always outline and flood paste all over the ivory icing and leave to dry.

EAUTIFUL BISCUITS
 GINGERBREAD VILLAGE
CREATE A CHARMING CQLLECTION OF GINGERBREAD HOUSES,
PEOPLE A D SNOWFLAKES TO HANG ON THE CHRISTMAS TREE:
A BEAUTIFUL WINTER-WONDERLAND DISPLAY.
Makes approximately 25-30 cookies, depending on size

ingauient
5 tbsp water Basic baking kit (see page 172)
210g light brown sugar Selection of townhouse, snowflake and
3 tbsp treacle gingerbread man and woman cookie cutters
3 tbsp golden syrup Small electric drill with drill bit for food use
3 tosp ground ginger only, approximately 4mm Cin) diameter
3 tosp ground cinnamon Laser-cut townhouse stencils
| tsp ground cloves Paper piping bag (see page 184)
250g salted butter, cold and diced Mini candy canes (optional)
1 tsp bicarbonate of soda Red gingham ribbon, for hanging
560g plain flour, plus extra for dusting
’% quantity royal icing (see pages 182-3)

Preheat the oven to 200°C/gas mark 6. Line the various house, snowflake, man and woman
two baking trays with greaseproof paper. shapes and place them onto the prepared
baking trays. Chill for at least 30 minutes.
To make the gingerbread
Place the water, brown sugar, treacle, golden Bake for 8-10 minutes, depending on size, or
syrup, ground ginger, cinnamon and cloves until the cookies Spring back to the touch and
into a deep saucepan. Over a medium heat, are slightly darker around the edges.
bring the mixture to the boil while stirring
continuously. Remove from the heat, gradually To make the ribbon holes
add the diced butter and stir until combined. Once the cookies are baked, remove from the .
Add the bicarbonate of soda: take care as the oven and leave to cool completely. To make
mixture will swell up at this point. Leave the the ribbon holes, | use a small electric drill with
mixture to cool to room temperature. a clean, sterilised drill bit. Place the cookie on
a Wire cooling rack, then holding the electric
Once cool, transfer the mixture to a large drill vertically, make a small hole in the top of
bowl. Sift in the flour and slowly mix together the cookie. This method prevents the cookie
to form a slightly wet and sticky dough. Wrap from breaking.
in cling film and chill for 2 hours or until cool
and firm. Alternatively, while the cookies are still hot,
use a tiny round cookie cutter or the tip of
On a floured surface roll out the gingerbread a long thin piping nozzle to make the ribbon
dough to a thickness of approximately 5-6mm. holes. As the cookies are hot, take care not to
Using your selection of cookie cutters, cut out burn your fingers when using this method.

BEAUTIFUL BISCUITS
 Sas
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JOVCHES THE COOKIE dT WiLk AELP TOF QED Mire shen iN PRACE,

To ice the cookies To decorate the snowflake and gingerbread

Following the instructions on page 182, man and woman cookies, following the
prepare the-royal icing, mixing it to a soft-peak instructions on page 184, prepare a paper
consistency. Keep the icing covered with a piping bag. Fill the piping bag with soft-peak
damp cloth to prevent it from drying out. consistency royal icing and cut a small section
from the tip of the bag. Pipe the outlines and
To decorate the townhouse cookies, place a details-onto each cookie as preferred. Use the
stencil on the surface of a cookie, holding it same piping bag to pipe an outline onto the
down at one end to prevent it from moving. townhouse cookies. While the icing is still wet,
Using a palette knife, scoop up a small amount stick candy canes to the gingerbread man
of icing and spread it thinly over the stencil, cookies.
ensuring that all gaps are covered. This appears
trickier than it really is, as once the icing touches Once all the cookies are decorated and dry,
the stencil it hells to hold it in position. Carefully thread pieces of gingham-ribbon through the
lift off the stencil and leave the iced cookie to holes. Hang the cookies on a tree to create a
dry. Clean the stencil before using it again. pretty winter village display.

Humid or damp conditions can make gingerbread go soft. If the air is too dry, the icing can fall off.
-

THE SECRET TO PERFECTLY PIPE DISWIRESIS TOlUSE THE “LIFTING ‘=p OO) DIE
ON PAGE 185, IN WHICH TH E PIPING BAG HOVERS JUST ABOV Silla eee!

BEAUTIFUL BISCUITS
 MULLED WINE STARS
THIS SIMPLE YET DELICIOUS BISCUITZRECIPE IS TH E PERFECT CHRISTMAS COMFORT FOOD.
ENJOY THEM WITH A GLASS OF MU ED WINE (SEE PAGE 168).
ALT ERNATIVELY, THESE TREATS CAN BE FLAVOURED WITH SPICED ORANGE MARMALADE.
Makes approximately 20 biscuits

Sig Oe tl Basic baking kit (see page 172)

250g caster sugar One large and one small star
1tso ground cinnamon cookie cutter
Pinch of salt
llarge egg
500g plain flour,
plus extra for dusting
Icing sugar, for dusting
350g Peggy’s Mulled Wine Jam
or any other good-quality spiced
berry jam

Preheat the oven to 175°C/gas mark 3. Line a cookie cutter, cut out 30 star shapes and place
baking tray with greaseproof paper. them onto the prepared baking tray.

To make the biscuits Using a small star cookie cutter, cut the centres
Place the butter, sugar, cinnamon and Salt ina from 15 of the star shapes. You can re-use the
mixing bowl and cream together until smooth cut-out dough to make a few more stars. Chill
and creamy in texture. again for 30 minutes or until cool and firm.

Beat the egg lightly in another bowl and slowly Bake for 6 minutes or until golden brown
add to the butter mixture while whisking unti around the edges.
well incorporated.
Once the biscuits are baked, let them rest for
Sift in the flour and mix until the dough just about 30 minutes outside of the oven.
comes together. Gather the dough into a
ball, wrap in cling film and chill for at least 30 To assemble the biscuits
minutes or until the dough feels firm and cool. Gently heat the jam in a saucepan until
smooth. Spread one teaspoonful of jam evenly
Place the dough on a floured surface and over the whole stars.
knead briefly.
Lightly dust the hollow stars with icing sugar
Roll out the dough to a_ thickness ' of and place one on top of each of the whole
approximately 3-4mm. Using a large star stars spread with jam.

BEAUTIFUL BISCUITS
CUPCAKE HEAVEN
 BANOFFEE CUPCAKES
A FAVOURITE AT THE PARLOUR, THIS RECIPE IS A FUSION OF BANANA SPLIT
AND BANOFFEE PIE. A DELICIOUS COMBO OF VANILLA SPONGE
WITH CHUNKY CHOCOLATE CHIPS AND FLUFFY FROSTING, THE SECRET LIESIh ite
SURPRISE FILLING OF CREAMY TOFFEE AND CHOPPED BANANAS,
Makes approximately 24 cupcakes

For the decoration

pees
Basic baking kit (see page 172)
50g white sugar florist paste Small non-stick plastic board
Small amount of white vegetable fat Five-petal blossom cutter and veiner
Brown and yellow paste food colour Paper piping bag (see page 184)
Small amount of royal icing (see pages 182-3) Paint palette or perforated foam pad,
For the frosting to dry blossoms
200g full-fat cream cheese Two 12-hole muffin trays
200g unsalted butter, softened 24 large brown cupcake cases
500g icing sugar, sifted Melon baller
50g frozen banana purée (or make your own Plastic piping bags
by mashing a fresh banana) Large plain round piping nozzle
For the sponge
200g unsalted butter, softened
200g caster sugar
Pinch of salt
Seeds of 1 vanilla pod
4 medium eggs
200g self-raising flour
70g plain chocolate (minimum 53%
cocoa solids), chopped into small pieces
For the sugar syrup
150m! water
150g caster sugar
Scraped vanilla pod
For the filling
200g dulce de leche or soft caramel
(or make your own by boiling
a can of sweetened condensed milk
submerged in water for 3 hours)
1 large ripe banana

CUPCAKE HEAVEN
To make the decoration
Following the instructions on page 174, make Using a plastic piping bag or a tablespoon,
the sugar blossom decorations one day ahead carefully place the batter into the cupcake
of assembling and serving. Make one blossom cases until two-thirds full only.
per cupcake.
Bake for 12-15 minutes, depending on your
Mix the sugar florist paste with a small amount oven. The cupcakes are cooked when the
of vegetable fat and the brown paste food tops are golden brown and spring back to
colour to a chocolate brown shade. Mix the the touch. If in doubt, insert a clean knife
royal icing with the yellow paste food colour or wooden skewer into the centre of each
following the instructions on pages 182-3. sponge; it should corne out clean.
Using a blossom cutter and veiner, make 24
sugar blossoms then pipe a yellow centre into To make the sugar syrup
each flower. Leave to dry. While the cupcakes are baking, prepare the
sugar syrup for soaking. Place the water, sugar
Preheat the oven to 175°C/gas mark 4. Prepare and vanilla pod into a saucepan and bring to
the muffin trays by placing the cupcake cases the boil. Simmer until all the sugar crystals
inside the holes. have dissolved. Set aside to cool down slightly.
Discard the vanilla pod,
To make the frosting
Place the cream cheese in a mixing bow! and Once the cupcakes are baked, let them rest for
beat until smooth and creamy. about 10 minutes outside of the oven. Using a
pastry brush, soak the topos of the cupcakes
Place the butter and icing sugar in a separate with sugar syrup while they are still warm; this
mixing bowl. Reserve the vanilla pod for the allows the syrup to be absorbed faster.
sugar syrup. Cream together until very pale
and fluffy. Once just warm, remove the cupcakes from
the trays and leave to cool completely on a
Add the cream cheese, a little at a time, to the wire cooling rack.
butter mixture and mix at medium-high speed
until the frosting is combined, Add the banana Once cool, wrap the cupcakes in cling film and
purée. Chill until set. then chill for 1 hour or until the sponge feels
firm to the touch. Using a melon baller, scoop
To make the cupcakes out the tops of each cupcake.
Place the butter, sugar, salt and vanilla seeds
ina mixing bowl and cream together until pale To add the filling
and fluffy. Using a fork, crush the ripe banana and then
mix it together with the dulce de leche. Place
Beat the eggs lightly in another bowl and the banoffee mixture into a plastic piping bag
slowly add to the butter mixture while whisking and use to fill the. scooped-out holes of the
quickly. If the mixture starts to separate or cupcakes.
curdle, stop adding the egg and beat in 2-3
tablespoons of flour. This will rebind the batter, To decorate
Following the instructions on page 178, prepare
Once all the egg has been incorporated into a plastic piping bag fitted with a large plain
the butter ‘mixture, sift in the remaining flour round nozzle. Fill with the chilled frosting. Pipe
and stir until the batter is just combined. This a swirl of frosting on top of each cupcake.
will ensure the sponges stay light and fluffy.
Fold the chopped chocolate through the To finish, place a sugar blossom on the top of
batter using a rubber spatula. the frosting for each cupcake.

CUPCAKE HEAVEN
 wedttes,,

Meee

Sl CK woe EE CURGAKES
THIS IS THE PARLOUR’S MOST POPULAR CUPCAKE. DUE TO THE GOOEY CARAMEL
CENTRE, THIS CAKE IS VERY MOIST. ITS PUDDING-LIKE TEXTURE
MAKES IT THE PERFECT COMFORT FOOD FOR COLD AND RAINY AUTUMN DAYS,
Makes approximately
24 cupcakes

ingautionts
For the decoration Basic baking kit (see page 172)
About 250g marzipan Autumn leaf silicon mould
Small amount of white vegetable fat (| use a mould from First Impressions)
Small amount of edible copper Large soft brush
and gold lustre powder Paint palette or perforated foam pad,
For the frosting to dry leaves
200g full-fat cream cheese Two 12-hole muffin trays
200g unsalted butter, softened 24 large brown cupcake cases
500g icing sugar, sifted Plastic piping bags
120g dulce de leche or soft caramel Large plain round piping nozzle
(or make your own by boiling
a can of sweetened condensed milk
submerged in water for 3 hours)
For the cake mix
70m! water
290g dates, pitted and roughly chopped
1% tsp vanilla extract
130g unsalted butter, softened
240g Muscovado sugar
290g self-raising flour
1% tsp bicarbonate of soda
3 large eggs
145g walnuts, chopped and toasted
For the sugar syrup
150ml! water
150g caster sugar
For the filling
Approximately 250g dulce de leche
or soft caramel (see above)

To make the decoration Place the butter and icing sugar in a separate
Following the instructions on page 177, make mixing bowl and cream together until very
the autumn leaf decorations at least one day pale and fluffy.
ahead of assembling and serving. Make one
leaf per cupcake. Add the cream cheese, a little at a time, to the
butter mixture and mix at medium-high speed
Preheat the oven to 175°C/gas mark 4. Prepare until the frosting is combined.Add the dulce
the muffin trays by placing the Cupcake cases de leche. Chill until set.
inside the holes.
To make the cupcakes
To make the frosting Place the chopped dates into a mixing bowl
Place the cream cheese in a mixing bow! and and pour over the boiling water. Leave to soak
beat until smooth and creamy. for 20 minutes.

CUPCAKE HEAVE T =
USING A PLAIN ROUND NOZZLE, PIPE A PERFECT SWIRL OF FROSTING ON TO THE TOP
OF EACH CUPCAKE BEFORE ADDING THE FINISHING DECORATIONS

Once soaked, drain the dates and then gently To make the sugar syrup
break them up into smaller pieces. Add the While the cupcakes are baking, prepare the
vanilla extract to the dates. sugar syrup for soaking. Place the water and
caster sugar into a saucepan end bring to the
Place the butter and sugar in a mixing bowl boil. Simmer until all the sugar crystals have
and cream together until pale and fluffy. dissolved. Set aside to cool down slightly.

Sift the flour and bicarbonate of soda into a Once the cupcakes are baked, let them rest-for
separate bowl and set aside. about 10 minutes outside of the oven. Using a
pastry brush, soak the tops of the cupcakes
Whisk the eggs lightly in another bowl and with sugar syrup while they are still warm; this
slowly stir into the butter mixture. If the allows the the syrup to be absorbed faster.
mixture starts to separate or curdle, stop
adding the egg and beat in 2-3 tablespoons of Once just warm, remove the cupcakes from
the flour. This will rebind the batter. the trays and leave to cool completely on a
wire cooling rack.
Once all the egg has been incorporated into
the butter mixture, fold in the remaining flour Once cool, wrap the cupcakes in cling film and
using a rubber spatula, followed by the soaked then chill for 1 hour or until the sponge feels |
dates and chopped walnuts. Stir until the firrm to the touch. Using a melon baller, scoop
batter is just combined. This will ensure the out the tops of each cupcake.
sponges stay light and fluffy.
To add the filling
Using a plastic piping bag or a tablespoon, Place the dulce de leche into a plastic piping
carefully place the batter into the cupcake bag and use to fill the scooped-out holes of
cases until two-thirds full only. the cupcakes.

Bake for 15-20 minutes, depending on your To decorate

oven. The cupcakes are cooked when the Following the instructions on page 178, prepare
tops are golden brown and spring back to a plastic piping bag fitted with a large plain
the touch. If in doubt, insert a clean knife round nozzle. Fill with the chilled frosting. Pipe
or wooden skewer into the centre of each a swirl of frosting on top of each cupcake.
sponge; it should come out clean.
To finish, place a marzipan leaf on the top of
the frosting for each cupcake.

CUPCAKE HEAVEN
T
 Beassean

*hauses™

Bei ORmo] CUPCAKES

INSPIRED BY MY GERMAN ORIGINS, | HAVE TWEAKED THE CLASSIC BLACK FOREST GATE
AND TURNED IT INTO A SUMPTUOUS CUPCAKE RECIPE. THE KEY IS TO USE PROPER
‘GRIOTTINES’ CHERRIES, WHICH ARE WILD MORELLO CHERRIES, SOAKED IN KIRSCH LIQU
TH EY TASTE HEAV ENE) ON ON ANB ERY BOOZEY,
Makes approximate ly 24 cupcakes

ingrudionts
For the decoration Basic baking kit (see page 172)
About 150g white sugar florist paste Small non-stick plastic board
Pink and brown paste food colour Medium and small five-petal blossom cutter
Small amount of royal icing (see pages 182-3) Blossom veiner
Small amount of white vegetable fat Paint palette or perforated foam,
For the frosting to dry blossoms
200g full-fat cream cheese Paper piping bag (see page 184)
200g unsalted butter Two 12-hole muffin trays
500g icing sugar, sifted 24 large brown cupcake cases
Small amount of Kirsch syrup, drained Plastic piping bags
from the cherries (see below) * Large star piping nozzle
For the cake mix
125g plain chocolate (minimum 53%
cocoa solids), chopped or buttons
165ml milk
285g light brown sugar
105g unsalted butter, softened
2 large eggs
180g plain flour
Pinch of salt
Y tso baking powder
Y tsp bicarbonate of soda
8g cocoa powder
350g Griottine cherries in Kirsch syrup
For the sugar syrup
150m! water
150g caster sugar
Small amount of Kirsch syrup, drained
from the cherries (see above)
50m Kirsch liqueur

To make the decoration veiner, make approximately 72 sugar blossoms

Following the instructions on page 174, make then pipe a brown centre into each flower.
the sugar cherry blossom decorations at least Leave to dry.
one day ahead of assembling and serving.
Make two or three blossoms per cupcake. Preheat the oven to 175°C/gas mark 4. Prepare
the muffin trays by placing the cupcake cases
Mix the sugar florist paste with a small amount inside the holes.
of pink paste food colour to make a fuchsia
shade. Mix the royal icing with the brown To make the frosting
paste food colour following the instructions Place the cream cheese in a mixing bowl and
on pages 182-3. Using a blossom cutter and beat until smooth and creamy.

CUPCAK E HEAVEN
USING A STAR-SHAPED NOZZLE, PIPE SWIRLS OF FROSTING OVER THE TOPS OF EACH
CUPCAKE ENDING WITH A PERFECT PEAK

Place the butter and icing sugar in a separate Bake immedlately for 15-20 minutes,
mixing bowl and cream together until very depending on your oven. The cupcakes are
pale and fluffy. cooked when the tops spring back to the
touch. If you insert a clean knife or wooden
Add the cream cheese, a little at a time, to the skewer into the centre of the sponge, it should
butter mixture and mix at medium-high speed come out with a small amount of crumb
until the frosting is combined. sticking to it.

Flavour to taste with a few drops of the To make the sugar syrup
Kirsch syrup, making sure the frosting doesn’t While the cupcakes are baking, prepare the
become too runny. Chill until set. sugar syrup for soaking. Place the water and
caster sugar into a saucepan and bring to the
To make the cupcakes boil. Simmer until all the sugar crystals have
Place the chocolate, milk and half the sugar dissolved. Set aside to cool down slightly.
into a saucepan. Gently bring to the boil whilst Flavour with seme of the Kirsch syrup and
stirring. Kirsch liqueur. :

Place the butter and remaining sugar in a As soon as the cupcakes are baked, take them
mixing bowl and cream together until very out of the oven. Using a pastry brush, soak the —
pale and fluffy. tops of the cupcakes with sugar syrup while
they are still hot; this allows the syrup to be
Beat the eggs lightly in another bowl and absorbed faster and prevent it from forming
slowly stir into the butter mixture. a crusty top.

Sift the flour, baking powder, bicarbonate of Remove the cupcakes from the baking trays
soda and cocoa powder into the batter and and leave to cool completely on a wire cooling
mix until just combined. rack.

Slowly pour the hot chocolate into the batter To decorate

and mix. Scrape the bow! with a rubber spatula Following the instructions on page 178,
to make sure the batter is well combined. prepare a plastic piping bag fitted with a large
Transfer the batter to a measuring jug. star nozzle. Fill with the chilled frosting. Pipe
a rosette of frosting on top of each cupcake.
While still warm. pour the batter into the
cupcake cases until two-thirds full only. Drop To finish, place 2 or 3 sugar blossoms on the
2 or 3 griottine cherries into each cupcake. top of the frosting for each cupcake.
mn
‘

CUPCAKE HEAVEN
 £

1
STRAWBERRY AND CHAMPAGNE CUPCAKES
A SOPHISTICATED AND DELECTABLE CUPCAKE RECIP MT
PERFECT FOR A GARDEN PARTY IN THE BRITISH SUMMER.
ENJOY WITH A GLASS OF PINK CHAMPAGNE,
Makes approximately 24 cupcakes

ingaulients
For the frosting Basic baking kit (see page 172)
200g full-fat cream cheese Two 12-hole muffin trays
200g unsalted butter, softened 24 large silver cupcake cases
500g icing sugar, sifted Plastic piping bags
Marc de Champagne, to taste Large star piping nozzle
Pink paste food colour
_ For the cake mix
200g unsalted butter, softened
200g caster sugar
Pinch of salt
Seeds of 1 vanilla pod
4 medium eggs
200g self-raising flour
For the syrup
150ml water
150g caster sugar
Marc de Champagne, to taste
For the filling
About 350g Peggy’s Strawberry
& Champagne Jam or any
other good-quality strawberry jam
For the decoration
12 small strawberries

Preheat the oven to 175°C/gas mark 4. Prepare butter mixture and mix at medium-high speed
the muffin trays by placing the cupcake cases until the frosting is combined.
inside the holes.
Flavour to taste with the Marc de Champagne,
To make the frosting making sure the frosting doesn’t become too
Place the cream cheese in a mixing bow! and runny. Add a small amount of pink paste food
beat until smooth and creamy. colour and mix to a_ pale pastel shade. Chill
until set.
Place the butter and icing sugar in a separate
mixing bowl and cream together until very To make the cupcakes
pale and fluffy. Place the butter, sugar, salt and vanilla seeds
in a mixing bowl and cream together until pale
Add the cream cheese, a little at a time, to the and fluffy.

CUPCAKE HEAVEN
 Teaget

Beat the eggs lightly in another bowl and Once the cupcakes are baked, let them rest
¥ slowly pour into the butter mixture while for about. 10 minutes outside of the oven.
whisking quickly. If the mixture starts to Using a pastry brush, soak the tops of the
separate or curdle, stop adding the egg and cupcakes with sugar syrup while they are still
beat in 2-3 tablespoons of flour. This will warm: this allows the syrup to be absorbed
rebind the batter. faster.

Once all the egg has been incorporated into Once just warm, remove the cupcakes from
the butter mixture, sift in the flour and stir until the baking trays and leave to cool completely
the batter is just combined. This will ensure the on a wire cooling rack.
sponges stay light and fluffy.
Once cool, wrap the cupcakes in cling film and
Using a plastic piping bag or a tablespoon, then chill for 1 hour or until the sponge feels
carefully place the batter into the cupcake firm to the touch. Using a melon baller, scoop
cases until two-thirds full only. out the tops of each cupcake.

Bake for 12-15 minutes, depending ohm your To add the filling
oven. The cupcakes are cooked when the Using a teaspoon, fill the scooped-out holes of
tops are golden brown and spring back to the cupcakes with the strawberry jam.
the touch. If in doubt, insert a clean knife
or wooden skewer into the centre of each To decorate
sponge; it should come out clean. Wash and cut the strawberries in half.

To make the sugar syrup Following the instructions on page 178, prepare
While the cupcakes are baking, prepare the a plastic piping bag fitted with a star nozzle.
sugar syrup for soaking. Place the water and Fill with the chilled frosting. Pipe a rosette of
caster sugar into a saucepan and bring to the frosting on top of each cupcake.
boil. Simmer until all the sugar crystals have
dissolved. Set aside to cool. Once cool, flavour To finish, place a strawberry half on the top of
to taste with the Marc de Champagne. the frosting for each cupcake.

CUPCAKE HEAVEN
 sts,

LEMON AND RASPBERRY CUPCAKES

THIS IS A VERY SIMPLE AND LIGHT CUPCAKE THAT TASTES REFRESHING ON
A SUMMER'S DAY. THE COMBINATION OF LEMON AND RASPBERRY CREATES
A PEERFECT BALANCE AND CUTS THROUGH THE SWEET CREAM CHEESE F ROSTING.
Makes approximately 24 cupcakes

ingautionts
For the frosting Basic baking kit (see page 172)
200g full-fat cream cheese Two 12-hole muffin trays
200g unsalted butter, softened 24 large brown cupcake cases
500g icing sugar, sifted Plastic piping bags
Finely grated zest of 2 unwaxed lemons Large round piping nozzle
For the sponge
200g unsalted butter, softened
200g caster sugar
Pinch of salt
Finely grated zest of 2 lemons
4 medium eggs
2009 self-raising flour
Punnet of raspberries, plus extra for
the decoration
For the sugar syrup
150ml freshly squeezed lemon juice
150g caster sugar

Preheat the oven to 175°C/gas mark 4. Prepare Bake for 12-15 minutes, depending on your
the muffin trays by placing the cupcake cases oven. The cupcakes are cooked when the
inside the holes. tops are golden brown and spring back to
the touch. If in doubt, insert a clean knife
To make the frosting or wooden skewer into the centre of each
Place the cream cheese in a mixing bowl and sponge; it should come out clean.
beat until smooth and creamy. Place the butter,
. icing sugar and lemon zest in a separate bow! To make the sugar syrup
and cream together until very pale and fluffy. While the cupcakes are baking, prepare the
Add the cream cheese, a little at a time, to the sugar syrup for soaking, Place the lemon juice
butter mixture and mix at medium-high speed and caster sugar into a saucepan and bring
until the frosting is combined. Chill until set. to the boil. Simmer until all the sugar crystals
have dissolved. Set aside to cool down slightly.
To make the cupcakes
Place the butter, sugar, salt and lemon zest in Once the cupcakes are baked, let them rest for
a mixing bowl and cream together until pale about 10 minutes outside of the oven. Using a
and fluffy. Beat the eggs lightly in another pastry brush, soak the tops of the cupcakes
bowl and slowly pour into the butter mixture with sugar syrup while they are still warm; this
while whisking quickly. If the mixture starts to allows the syrup to be absorbed faster. Once
separate or curdle, stop adding the egg and warm, remove the cupcakes from the trays
beat in 2-3 tablespoons of the flour. This will and leave to cool on a wire cooling rack.
rebind the batter. Once all the egg has been
incorporated into the butter mixture, sift in the To decorate
flour and stir until the batter is just combined. Following the instructions on page 178,
This ensures the sponges stay light and fluffy. prepare a plastic piping bag fitted with a large
round nozzle. Fill with the chilled frosting. Pipe
Using a piping bag or tablespoon, place the a swirl of frosting on top of each cupcake.
batter into the cupcake cases until two-thirds To finish, place a raspberry on the top of the
full. Drop 2 or 3 raspberries into each cupcake. frosting for each cupcake.

CUPCAK E HEAVEN
 VANILLA CHIFFON CUPCAKES
THIS IS A VERY LIGHT AND FLUFFY RECIPE USING REAL VANILLA
AND CREAM CHEESE FROSTING. THE BEAUTY IS IN ITS SIMPLICITY
ANE PUR Or FLAVOURS. LESS IS SOMETIMES MORE...
Makes approximately 24 cupcakes

ingautionts
For the decoration Basic baking kit (see page 172)
50g white sugar florist paste Small non-stick plastic board
Small amount of white vegetable fat Small five-petal blossom cutter and veiner
Small amount of royal icing (see pages 182-3) Paint palette or perforated foam pad,
Yellow paste food colour to dry blossoms
For the frosting Paper piping bag (see page 184)
200g full-fat cream cheese Two 12-hole muffin trays
200g unsalted butter, softened 224 large brown cupcake cases
500g icing sugar, sifted
Seeds of 2 vanilla pod
Yellow, orange and teal paste food colour
For the sponge
200g unsalted butter, softened
200g caster sugar
Pinch of salt
Seeds of 4% vanilla pod
4 medium eggs
200g self-raising flour
For the sugar syrup
150ml water
150g caster sugar
Scraped vanilla pod

To make the decoration

ol .

Following the instructions on page 174, make then pipe @ yellow centre into each flower.
the sugar blossom decorations one day ahead Leave to dry.
of assembling and serving. Make one blossom
per cupcake. Preheat the oven to 175°C/gas mark 4, Prepare
the muffin trays by placing the cupcake cases
Mix the sugar florist paste with a small amount inside the holes.
of vegetable fat. Mix the royal icing with
the yellow paste food colour following the To make the frosting
instructions on pages 182-3. Using a blossom Place the cream cheese in a mixing bow! and
cutter and veiner, make 24 sugar blossoms beat until smooth and creamy.

CUPCAKE HEAVEN
 Rane:

USING A SMALL PAI ETTE KNIFE, PILE THE FROSTING ONTO THE TOPS OF
EACH CUPCAKE AND THEN SMOOTH OVER .

Place the butter, icing sugar and vanilla seeds or wooden skewer into the centre of each
in a separate mixing bowl and cream together sponge; it should come out clean.
until very pale and fluffy.
To make the sugar syrup
Add the cream cheese, a little at a time, to the While the cupcakes are baking, prepare the
butter mixture and mix at medium-high speed sugar syrup for soaking. Place the water, sugar
until the frosting is combined. Chill until set. and vanilla pod into a saucepan and bring to
the boil. Siramer until all the sugar crystals
To make the cupcakes have dissolved. Set aside to cool down slightly.
Place the butter, sugar, salt and vanilla seeds f
Discard the vanilla pod.
in a mixing bow! and cream together until pale
and fluffy. Once the cupcakes are baked, let them rest for
about 10 minutes outside of the oven. Using a
Beat the eggs lightly in another bowl and pastry brush, soak the tops of the cupcakes
slowly add to the butter mixture while with sugar syrup while they are still warm; this
whisking quickly. If the mixture starts to allows the syrup to be absorbed faster.
separate or curdle, stop adding the egg and
beat in 2-3 tablespoons of flour. This will Once just warm, remove the cupcakes from
rebind the batter. the trays and leave to cool completely on a
wire cooling rack.
Once all the egg has been incorporated into
the butter mixture, sift in the flour and stir until To decorate
the batter is just combined. This will ensure the Divide the frosting into three equal parts. Mix
sponges stay light and fluffy. the first third with a small amount of yellow
paste food colour, the second with orange
Using a plastic piping bag or a tablespoon, paste food colour and the third with teal paste
carefully place the batter into the cupcake food colour.
cases until two-thirds full only.
Following the instructions on page 179. frost
Bake for 12-15 minutes, depending on your the cupcakes using a small palette knife.
oven. The cupcakes are cooked when the
tops are golden brown and spring back to To finish, place a sugar blossom on the top of
the touch. If in doubt, insert a clean knife the frosting for each cupcake.

CUPCAKE HEAVEN
 amin

CHOCOLATE HEAVEN CUPCAKES

THIS CUPCAKE TASTES REALLY HEAVENLY. IT IS RICH, CREAMY
AND SMOOTH, YET NOT TOO HEAVY. MOST OF ALL, IT IS VERY CHOCOLATEY.
THIS RECIPE IS SO YUMMY, WE HAVE EVEN WON AN AWARD FORT!
Makes approximately 24 cupcakes

orgpreiente
For the frosting Basic baking kit (see page 172)
140m! whipping cream Two 12-hole muffin trays
160g plain chocolate (minimum 53% 24 large brown cupcake cases
cocoa solids), chopped or in buttons Plastic piping bag
1 tbsp glucose Large star piping nozzle
200g full-fat cream cheese 24 pearlised scallop-edged cupcake wrappers
200g salted butter, softened Flower paper punch
450g icing sugar, sifted (available from craft shops)
For the cake mix
125g plain chocolate (minimum 53%
cocoa solids), chopped or buttons
165ml milk
285g light brown sugar
105g unsalted butter, softened
2 large eggs
180g plain flour
Pinch of salt
Y% tsp baking powder
Y% tsp bicarbonate of soda
8g cocoa powder
For the decoration
Sheets of rice paper
Edible lustre spray in pearlised
pink, blue and green

To make the decoration into a bowl and pour the hot cream over the
Following the instructions on page 175, make top. Whisk together until smooth, shiny and
the rice paper blossom decorations. Make one all the chocolate has melted. Once combined,
rice paper blossom per cupcake. leave to set at room temperature; the ganache
should have the consistency of soft butter.
Preheat the oven to 160°C/gas mark 3. Prepare
the muffin trays by placing the cupcake cases Place the cream cheese in a mixing bowl and
inside the holes. beat until smooth and creamy.

To make the frosting Place the butter and icing sugar in a separate
Place the cream in a saucepan and bring to a mixing bowl and cream together until very
bare simmer. Place the chocolate and glucose pale and fluffy.

CUPCAKE HEAVEN
 settee

Add the ganache, a little at a time, to the to make sure the batter is well combined.
buttercream mixture and mix at medium-high Transfer the batter to a measuring jug.
speed until the frosting is combined.
While still warm, pour the batter into the
Gently stir one-third of the chocolate cupcake cases until two-thirds full only.
buttercream into the cream cheese.
Bake immediately for 12-15 minutes, depending
Slowly whisk the remaining buttercream on your oven. The cupcakes are cooked when
and add the chocolate cream cheese in two tops spring back to the touch and the edges
batches. Take care not to overwork the frosting have shrunk away from the side. Once cooked,
as it can split. Chill until set. the texture of this soonge is slightly sticky and
dense. If you insert a clean knife or wooden
To make the cupcakes skewer into the centre of the sponge, it should
Place the chocolate, milk and half the sugar come out with a small amount of crumb
into a saucepan. Gently bring to the boil whilst sticking to it.
stirring.
Once the cupcakes are baked let them rest for
Place the butter and remaining sugar in a a few minutes outside of the oven. Once just
mixing bowl and cream together until very warm, remove the cupcakes from the baking
pale and fluffy. trays and leave to cool completely on a wire
cooling rack.
Beat the eggs lightly
in another bowl and
slowly stir into the butter mixture. To decorate
Following the instructions on page 178,
Sift the flour, baking powder, bicarbonate of prepare a plastic piping bag fitted with a large
soda, salt and cocoa powder together and add star nozzle. Fill with the chilled frosting. Pipe
to the batter in two batches. Slowly mix until a rosette of frosting on top of each cupcake,
just combined.
To finish, pla€e each cupcake into a wrapper
Slowly pour the hot chocolate into the batter and press a rice paper blossom on the top of
and mix. Scrape the bow! with a rubber spatula the frosting for each cupcake.

CUPCAKE HEAVEN
 pete z

COSMO GUPCAKES
CUPCAKES AND COCKTAILS GO HAND IN HAND, AND THE COS OPOLITAN LEN DS
ITSELF PERFECTLY AS INSPIRATION EOR THIS RECIPE. FO R PARTY FUN,
SERVE IN COCKTAIL GLASSES OR STICK SH ORT DRINKING ST RAWS INTO THE ICING.
Makes approxim ately 24 cupcakes

Finely grated zest of 2 oranges

A dash of Cointreau liqueur, to taste
For the sugar syrup
For the sponge
150ml freshly squeezed orange juice
125g dried cranberries
150g caster sugar
Cointreau™ liqueur, for soaking
50m! Cointreau liqueur
200g unsalted butter, softened
For the decoration
200g caster sugar
Metallic pink sugar pearls
Pinch of salt
Finely grated zest of 2 oranges
4 medium eggs
200g self-raising flour
For the frosting Basic baking kit (see page 172)
200g full-fat crearn cheese Plastic piping bag
200g unsalted butter, softened Two 12-hole muffin trays
Pinch of salt 24 large metallic pink cupcake cases
500g icing sugar, sifted Large star piping nozzle

Soak the cranberries in Cointreau™ liqueur, Bake for 12-15 minutes, depending on your
cover with clingfilm and leave to infuse overnight. _ oven. The cupcakes are cooked when the
tops are golden brown and spring back to
Preheat the oven to 175°C/gas mark 4. Prepare the touch. If in doubt, insert a clean knife
the muffin trays by placing the cupcake cases or wooden skewer into the centre of each
inside the holes. sponge; it should come out clean.

To make the frosting To make the sugar syrup

Following the instructions given on page 73, While the cupcakes are baking, prepare the
make the frosting using orange zest. Flavour sugar syrup for soaking. Place the orange juice
with Cointreau™ liqueur to taste. Chill until set. and caster sugar into a saucepan and bring to
the boil. Simmer until all the sugar crystals have -
To make the cupcakes dissolved. Set aside to cool slightly. Flavour
Place the butter, sugar, salt and orange zest ina with the reserved Cointreau™ liquid to-taste.
mixing bowl and cream together until pale and
fluffy. Beat the eggs lightly in another bowl and Once the cupcakes are baked, let them rest
slowly add to the butter mixture while whisking for 10 minutes outside of the oven.
a Using
quickly. If the mixture starts to separate or _ pastry brush, soak the tops of the cupcakes
curdle, stop adding the egg and beat in 2-3 with sugar syrup while they are still warm; this
tablespoons of flour. This will rebind the batter. allows the syrup to be absorbed faster. Once
Once all the egg has been incorporated into warm, remove the cupcakes from the trays
the butter mixture, sift in the flour and stir until and leave to cool on a wire cooling rack.
the batter is just combined. This will ensure the
sponges stay light and fluffy. To decorate
Following the instructions on page 178,
Using a piping bag or tablespoon, place the prepare a plastic piping bag fitted with a large
batter into the cupcake cases until two-thirds star nozzle. Fill with the chilled frosting. Pipe
full only. Drain the cranberries, reserving the a rosette of frosting on top of each cupcake.
liquid to add to the sugar syrup. Divide the To finish, sprinkle pink sugar pearls over the
cranberries evenly and drop into the Gupcakes. frosting for each cupcake,

CUPCAK E HEAVEN
 ERE ic REP REAR LATBOLE

POSCloOl s
PAYEROGAKES

ericson
 SUMMER BERRY CAKE
AN UTTERLY SCRUMPTIOUS RECIPE FOR TH E SERIOUSLY SWEET-TOOTHED
COMBINING HEAVENLY LIGHT BUTTERCREAM,
FLUFFY VANILLA SPONG E AND SW EET SUMMER BERRI ES)
Makes one 15cm (6in) round cake, serving 8-12 slices

For the sponge Basic baking kit (see page 172)

200g unsalted butter, softened Three 15cm (6in) round sandwich tins
200g caster sugar Cake leveller or large serrated knife
Pinch of salt Non-slip turntable
Seeds of1 vanilla pod Flat disc to place on top of the turntable
4 medium eggs (Il use the loose base of a 30cm (12in)
200g self-raising flour springform cake tin)
For the sugar syrup Metal side scraper
150m! water Laser-cut damask cake stencil
150g caster sugar
Scraped vanilla pod
For the buttercream filling
250g unsalted butter, softened
250g icing sugar, sifted
Pinch of salt
3 tbsp Peggy’s Summer Berry Jam or
any other good-quality mixed berry jam
For the decoration
] tosp cocoa powder

Bake the sponges one day ahead of serving. into a mixing bowl and cream together until
Make the sugar syrup whilst baking the pale and fluffy.
sponges. Prepare the buttercream filling and
assemble and decorate the cake on the day of Beat the eggs lightly in another bowl! and
serving. Dust the cake with the cocoa powder slowly add to the butter mixture while whisking
immediately before serving as, after a few quickly. If the mixture starts to separate or
hours, the cocoa powder may absorb moisture curdle, stoop adding the egg and beat in 2-3
from the buttercream and appear wet. tablespoons of the flour. This will rebind the
batter. Once all the egg has been added and
Preheat the oven to 175°C/gas mark 4. combined with the butter mixture, sift in the
flour and fold through until the batter is just
Prepare the sandwich tins by greasing the combined. This will ensure the sponges stay
sides and lining the bases with greaseproof light and fluffy.
paper. Place the tin on top of the greaseproof
paper, draw a line around the base with a Divide the batter evenly between the cake tins.
pencil and use that as a guide to cut out a disc If you find it difficult to measure by eye, use
to line the base. Place the greasproof paper your kitchen scales to weigh out the amount
discs inside the tins. of sponge mixture for each tin.

To make the sponge Bake for 15-20 minutes, depending on your

Place the butter, sugar, salt and vanilla seeds oven. If you are using deeper cake tins, the

LUSCIOUS LAY ER CAKES

 es eh ee eRe

KON Dis CORATE, CENTRE THE STENCIL ON TOP OF THE CAKE AND DUST THE SURFACE
WITH COCOA POWDER. LIFT THE STENCIL OFF THE CAKE.

sponges may take longer to cook. The sponges too soon after baking, the sponges tend to
are cooked when the sides are beginning to crumble and may even break into pieces.
shrink away from the edges of the tins and
the tops are golden brown and spring back To make the buttercream filling
to the touch. If in doubi, insert a clean knife Place the butter, icing sugar and salt into a
or wooden skewer into the centre of each mixing bowl and cream together until very
sponge; it should come out clean. pale and fluffy.

To make the sugar syrup Add the jam to the mixture and stir through
While the sponges are baking, prepare the -
until combined. If the jam is a little too firm
sugar syrup for soaking. Place the water, or chunky to mix easily, warm it up in a
caster sugar and.vanilla pod into a saucepan microwave or pass it through a coarse sieve to
and bring to the boil. Simmer until all the sugar remove any larger berries. Alternatively, blitz
crystals have dissolved. Set aside to cool down the jam in a blender.
slightly.
To assemble the cake
Once the sponges are baked, let them rest for Trim and sandwich together the three sponge
about 10 minutes outside of the oven. Using layers using one-third of the buttercream
a pastry brush, soak the tops of the sponges filling. With the remaining buttercream filling,
with syrup while they are still warm; this allows cover and mask the top and sides of the cake.
the syrup to be absorbed faster. For full instructions on how to do this, see
pages 180-81.
Once just warm, run a knife all the way round
the sides of the tins, then remove the sponges To decorate e
from the tins and leave to cool completely on Centre the damask cake stencil on the top of
a wire cooling rack. the masked cake. Dust the surface liberally
with cocoa powder. Carefully lift the stencil off
Once cool, wrap the sponges in cling film and the cake to reveal the damask pattern.
then rest them overnight at room temperature.
This will ensure that all the moisture is sealed in Serve the cake at room temperature. This cake
and the sponges firm up to the perfect texture is best enjoyed within 3 days of baking, but it
for trimming and layering. When trimmed can last for up to 1 week

——
When making the sponges, use three shallow sandwich tins rather than one deep cake tin as
the sponges will rise better and bake more evenly.

LUSCIOUS LAYER CAKES

 te oN ORANGETRUEFEE CAKE
DELICIOUSLY FRAGRANT ORANGE SPONGE INFUSED WITH COINTREAU
AND LAYERED WITH BITTERSWEET DARK CHOCOLATE GANACHE,
THIS PARLOUR FAVOURITE IS HE ULTIMATE CHOCOLATE ORANGE RECIPE.
A VERY GROWN-UP, SERIOUSLY SMOOTH AND YUMMY CAKE!
ea nee
Makes one 15cm (6in) round cake, serving 8-12 slices

ingntionts
For the sponge Basic baking kit (see page 172)
200g unsalted butter, softened Three 15cm (6in) round sandwich tins
200g caster sugar Large serrated knife or cake leveller
Pinch of salt Non-slip turntable
Finely grated zest of 3 oranges Flat disc to place on top of the turntable
4 medium eggs Cl use the loose base of a 30cm (12in)
200g self-raising flour springform cake tin)
For the sugar syrup Metal side scraper
Juice of 3 freshly squeezed oranges Paper piping bag
150g caster sugar
2 tosp Cointreau™ orange liqueur
For the ganache
250ml whipping cream
300g plain chocolate (minimum 53%
cocoa solids), chopped or in buttons
| tsp glucose
For the filling
2 tosp Peggy’s Orange & Cointreau™
Marmalade or any other good-quality
orange marmalade

Bake the sponges one day ahead of serving. into a mixing bowl and cream together until
Make the sugar syrup whilst baking the pale and fluffy.
sponges. Prepare the filling and assemble and
decorate the cake on the day of serving. Beat the eggs lightly in another bowl and
slowly add to the butter mixture while
Preheat the oven to 175°C/gas mark 4, whisking quickly. If the mixture’ starts to
separate or curdle, stop adding the egg and
Prepare the sandwich tins by greasing and beat in 2-3 tablespoons of the flour. This will
lining them with greaseproof paper. For full rebind the batter. Once all the egg has been
instructions on how to do this, see page 87. added and combined with the butter mixture,
sift in the flour and stir until the batter is just
To make the sponge : combined. This will ensure the sponges stay
Place the butter, sugar, salt and orange zest light and fluffy.

LUSCIOUS LAYER CAKES

 gerne

Divide the batter evenly between the cake tins. crumble and may even break into pieces.
If you find it difficult to measure by eye, use
your kitchen scales to weigh out the amount To make the ganache
of sponge mixture for each tin. Place the cream in a saucepan and bring to a
simmer. Place the chocolate in a bowl and pour
Bake for 15-20 minutes, depending on your over the hot cream. Gently stir with a whisk or
oven. If you are using deeper cake tins, the spatula until the chocolate has melted. Add
sponges will take longer to cook. The sponges the glucose and allow the ganache to set until
are cooked when the sides are beginning to it has a butter-like consistency.
shrink away from the edges of the tins and
the tops are golden brown and spring back To assemble the cake
to the touch. If in doubt, insert a clean knife Trim and sandwich together the three sponge
or wooden skewer into the centre of each layers using 2 tablespoons of ganache for the
sponge; it should come out clean. first layer and 2 tablespoons of marmalade for
the second layer. Using half of the remaining
To make the sugar syrup ganache, cover or crumb-coat the top and
While the sponges are baking, prepare the sides of the cake. For full instructions on how
Sugar syrup for soaking. Place the orange juice to do this, see pages 180-81.
and caster sugar into a saucepan and bring
to the boil. Simmer until all the sugar crystals To glaze the cake
have dissolved. Set aside to cool down slightly Place the cake on a wire cooling rack and slide
and then add the orange liqueur. a tray underneath. Reserve approximately
1 tablespoon of the ganache for piping the
Once the sponges are baked, let them rest for decoration, then warm the remaining ganache
about 10 minutes outside of the oven. Using to a thick pouring consistency. Pour the
a pastry brush, soak the tops of the sponges warmed ganache, over the top of the cake
with syrup while they are still warm; this allows ensuring the sides are evenly covered. Tap the
the syrup to be absorbed faster. tray to spread out the ganache and pop any
air bubbles that appear. Chill the cake until set.
Once just warm, run a knife all the way round
the sides of the tins, remove the sponges from To decorate
the tins and leave to cool completely on a wire Place the cake on top of the turntable. Fill a
cooling rack. paper piping bag with the reserved ganache,
snip a small hole from the tip of the bag and pipe
Once cool, wrap the sponges in cling film and a swag border around the circumference of the
then rest them overnight at room temperature. cake top, revolving the turntable as necessary.
This will ensure that all the moisture is sealed in
and the sponges firm up to the perfect texture Serve the cake at room temperature. This cake
for trimming and layering. When trimmed is best enjoyed within 3 days of baking, but it
too soon after baking, the sponges tend to can last for up to 1 week

EWS CIOUS BAY: ER CAKES

 ite.

LEMON LIMONCELLO CAKE

THIS IS A VERY LOVELY CAKE - LIGHT, MOIST AND FULL OF FLAVOUR.
A SCATTERING OF CUTE SUGAR DAIS! Eo COMPLEMENTS THE REFRESHING
PALE LEMON BUTTERCREAM ICING.
Makes one 15cm (6in) round cake, serving 8-12 slices

ingaulients
For the decoration Basic baking kit (see page 172)
150g white sugar florist paste Three 15cm (6in) round sandwich tins
Small amount of white vegetable fat Cake leveller or large serrated knife
Green and yellow paste food colour Non-slip turntable
Small amount of royal icing (see pages 182-3) Flat disc to place on top of the turntable
For the sponge (I use the loose base of a 30cm (12in)
200g unsalted butter, softened springform cake tin)
200g caster sugar 15cm (6in) round cake card
Pinch of salt Metal side scraper
Finely grated zest of 2 unwaxed lemons Fer the sugar daisies and leaves,
4 medium eggs see the equipment list on page 173
200g self-raising flour
For the sugar syrup
150ml freshly squeezed lemon juice
150g caster sugar
50m! Limoncello liqueur
For the buttercream filling
80g unsalted butter
80g icing sugar, sifted
Pinch of salt
40g Peggy’s Lemon Limoncello Jelly or any
other good-quality lemon jelly or lemon curd

Following the instructions on page 173, make on page 182-3. Using a daisy plunge cutter,
the simple daisies and leaves decoration leaf cutter and veiner, make approximately 12
at least one day ahead of assembling and simple sugar daisies and small leaves. Leave to
serving. Bake the sponges one day ahead of set in a cool dry place.
serving. Make the sugar syrup whilst baking
the sponges. Prepare the filling and assemble Preheat the oven to 175°C/gas mark 4.
and decorate the cake on the day of serving.
Prepare the sandwich tins by greasing and
To make the decoration lining them with greaseproof paper. For full
Mix two thirds of the sugar florist paste with instructions on how to do this, see page 87.
a small amount of white vegetable fat. Mix
the remaining third with the green paste food To make the sponge
colour to a pale green shade. Mix the royal Place the butter, sugar, salt and lemon zest
icing with the yellow paste food colour to a into a mixing bowl and cream together until
pale lemon shade following the instructions pale and fluffy.

LUSCIOUS LAYER CAKES

 te,

Beat the eggs |ightly in another bowl and allows the syrup to be absorbed faster.
slowly add to the butter mixture while
whisking quickly. If the mixture starts to Once just warm, run a knife all the way round
separate or curdle, stop adding the egg and the sides of the tins, remove the sponges from
beat in 2-3 tablespoons of the flour. This will the tins and leave to cool completely on a wire
rebind the batter. Once all the egg has been cooling rack.
added and combined with the butter mixture,
sift in the flour and stir until the batter is just Once cool, wrap the sponges in cling film and
combined. This will ensure the sponges stay then rest ther overnight at room temperature.
light and fluffy. This will ensure that all the moisture is sealed in
and the sponges firm up to the perfect texture
Divide the batter evenly between the sandwich for trimming and layering. When trimmed
tins. If you find it difficult to measure by eye, too soon after baking, the sponges tend to
use your kitchen scales to weigh out the crumble and may even break into pieces.
amount of sponge mixture for each tin.
To make the buttercream filling
Bake for 15-20 minutes, depending on your Place the butter, icing sugar and salt into a
oven. If you are using deeper cake tins, the mixing bowl and cream together until very pale
sponges will take longer to cook. The sponges_ and fluffy. Add the lemon jelly to the mixture
are cooked when the sides are beginning to and stir through until combined and smooth.
shrink away from the edges of the tins and
the tops are golden brown and spring back To assemble the cake
to the touch. If in doubt, insert a clean knife Trim and sandwich together the three soonge
Or wooden skewer into the centre of each layers using one-third of the buttercream
sponge; it should come out clean. filling andthe ‘limoncello syrup for soaking.
With the remaining buttercream filling, cover
To make the sugar syrup or mask the top and sides of the cake. For full
While the sponges are baking, prepare the instructions on how to do this, see pages 180-
sugar syrup for soaking. Place the lemon juice 81. Chill until set.
and caster sugar in a saucepan and bring to
the boil. Simmer until all the sugar crystals To decorate
have dissolved. Set aside to cool down slightly Arrange the sugar daisies and leaves around
and then add the Limoncello liqueur. the circumference of the cake top and stick
them down with a dab of buttercream.
Once the sponges are baked, let them rest for
about 10 minutes outside of the oven. Using Serve the cake at room temperature. This cake
a pastry brush, soak the tops of the sponges is best enjoyed within 3 days of baking, but it
with syrup while they are still warm; this can last for up to 1 week

Decorations made from sugar can attract moisture and may collapse when exposed to
humid conditions. Therefore, do not store the cake in the fridge once decorated
if it is not being eaten on the same day.

LUSCIOUS LAY ER CAKES

 CREAMY CARAMEL CAKE
A SUMPTUOUS RECIPE FOR LOVERS OF ALL THINGS SWEET. THE HINT OF BRANDY
PERFECTLY COMPLEMENTS THE CARAMEL FLAVOURS WHILE THE
SCULPTED DESIGN AND COCOA DUSTING CREATE A COOL CONTEMPORARY LOOK.
Makes one 15cm (6in) round cake, serving 8-12 slices

ingaulints
For the sponge Basic baking kit (see page 172)
200g unsalted butter, softened Three 15cm (6in) round sandwich tins
200g caster sugar Cake leveller or large serrated knife
Pinch of salt Non-slip turntable
Seeds of 1 vanilla pod Flat disc to place on top of the turntable
4 medium eggs (| use the loose base of a 30cm (12in)
200g self-raising flour springform cake tin)
For the sugar syrup 15cm (6in) round cake card
150ml! water Ridged side scraper (| use one from Wilton)
150g caster sugar
scraped vanilla pod
2 tbsp Brandy
For the buttercream filling
100g unsalted butter
100g icing sugar, sifted
Pinch of'salt
50g dulce de leche or a can of sweetened
condensed milk boiled in water for 3 hours
For the decoration
About 2 tosp cocoa powder

Bake the sponges one day ahead of serving. Beat the eggs lightly in another bowl and
Make the sugar syrup whilst baking the slowly add to the butter mixture while whisking
sponges. Prepare the filling and assemble and quickly. If the mixture starts to separate or
decorate the cake on the day of serving. Dust curdle, stop adding the egg and beat in 2-3
the cake with the cocoa powder immediately tablespoons of flour. This will rebind the batter.
before serving as, after a few hours, the Once all the egg has been added and combined
cocoa powder may absorb moisture from the with the butter mixture, sift in the flour and
buttercream and appear wet. stir until the batter is just combined. This will
_ensure the sponges stay light and fluffy.
Preheat the oven to 175°C/gas mark 4.
Divide the batter evenly between the cake tins.
Prepare the sandwich tins by greasing and If you find it difficult to measure by eye, use
lining them with greaseproof paper. For full your kitchen scales to weigh out the amount
instructions on how to do this, see page 87, of sponge mixture for each tin.

To make the sponge Bake for 15-20 minutes, depending on your

Place the butter, sugar, salt and vanilla seeds oven. If you are using deeper cake tins, the
in amixing bowl and cream together until pale sponges will take longer to cook. The sponges
and fluffy. are cooked when the sides are beginning to

LUSCIOUS LAYER CAKES

IT
 USE A RIDGED SIDE SCRAPER TO CREATE THE SCULPTED BARREL DESIGN AROUND
THE CAKE. SMOOTH OVER TH E TOP WITH A PALETTE KNIFE.

shrink away from the edges of the tins and To make the buttercream filling
the tops are golden brown and spring back Place the butter, icing sugar and salt into a
to the touch. If in doubt, insert a clean knife mixing bowl and cream together until very
Or wooden skewer into the centre of each pale and fluffy.
sponge; it should come out clean. ,

Add the dulce de leche to the mixture and stir

To make the sugar syrup through until combined and smooth.
While the sponges are baking, prepare the
sugar syrup for soaking. Place the water, caster To assemble the cake
sugar and vanilla pod in a saucepan and bring Trim and sandwich together the three sponge
to the boil. Simmer until all the sugar crystals layers using one-third of the buttercream filling
have dissolved. Set aside to cool and then add and the brandy syrup for soaking. With the
the brandy. remaining buttercream filling, cover or mask the
top and sides of the cake. For full instructions
Once the sponges are baked, let them rest for on how to do this, see pages 180-81.
about 10 minutes outside of the oven. Using
a pastry brush, soak the tops of the sponges To decorate
with syrup while they are still warm; this allows Cover the chilled cake with another generous
the syrup to be absorbed faster. layer of buttercream and, using a_ side-
scraper with ridges, create a sculpted barrel
Once just warm, run a knife all the way round design. If you are unable to achieve a perfect ©
the sides of the tins, remove the sponges from sculpted side on your first attempt, simply
the tins and leave to cool completely on a wire scrape off any excess buttercream and repeat
cooling rack. the process until you are happy with the
result, Clean up the top with a palette knife.
Once cool, wrap the sponges in cling film and
then rest them overnight at room temperature. Chill until set. Dust the top of the cake liberally
This will ensure that all the moisture is sealed in with cocoa powder before serving.
and the sponges firm up to the perfect texture
for trimming and layering. When trimmed Serve the cake at room temperature. This cake
too soon after baking, the sponges tend to is best enjoyed within 3 days of baking, but it
crumble and may even break into pieces. can last for up to 1 week,

LUSCIOUS LAYER CAKES

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 Pointe CH OCGORATESTRUEFLE GAKE
THIS IS A RICH AN De SMOOTH CHOCOLATE RECIPE THAT TASTES Al 175.8 El
WHEN SERVED AT ROOM TEMPERATURE. THE GANACHE GLAZE HAS A MELT-IN-THE-MOUTH
TEXTURE AND A SMELL THAT IS UTTERLY ADDICTIVE.
Makes one 15cm (6in) square cake, serving approximately 18 slices

ingautionts
For the cake mix Three 15cm (6in) square sandwich tins
250g plain chocolate (minimum 53% cocoa Cake leveller or large serrated knife
solids), chopped or in buttons Non-slip turntable
335ml milk Flat disc to place on top of the turntable
570g soft light brown sugar (| use the loose base of a 30cm (12in)
210g unsalted butter, softened springform cake tin)
4 large eggs 15cm (6in) square cake card
365g plain flour Metal side scraper
1 tsp baking powder , Plastic piping bag
1 tsp bicarbonate of soda Metal star piping nozzle
Pinch of salt
15g cocoa powder
For the ganache
275ml whipping cream
350g plain chocolate (minimum 53% cocoa
solids), chopped or in buttons
30g glucose

Bake the sponge one day ahead of serving. Beat the eggs lightly in another bowl and
Assemble and decorate the cake on the day slowly add to the butter mixture while
of serving. Prepare the ganache filling a few whisking quickly.
hours before use, so it has time to set.
Sift the flour, baking powder, bicarbonate of
Preheat the oven to 160°C/gas mark 3. soda, salt and cocoa powder together and
add to the butter mixture in two batches. Mix
Prepare the sandwich tins by greasing and together slowly until the batter
is just combined.
lining them with greaseproof paper. For full
instructions on how to do this, see page 87. Slowly pour the hot chocolate mix into the
batter in a thin and steady stream, mixing at
To make the cake a medium speed. Scrape the bottom of the
Place the chocolate, milk and 285g of the light mixing bowl with a rubber spatula to make
brown sugar in a deep saucepan and bring to sure the batter is well combined.
the boil, stirring with a spatula.
Immediately pour the sponge mix into the
Place the butter and the remaining light brown lined cake tins and bake for 30-40 minutes,
sugar in a mixing bowl and cream together depending on your oven. The sponge is cooked
until pale and fluffy. when the sides are beginning to shrink away

LUSCIOUS LAYER CAKET wn

 deters,

1O DECORATE THE TOP EDGE, PIPE A SERIES OF Ww

BOTTOM EDGE, PIPE A BOR DER

from the edges of the tin and the top springs Sandwich together the three sponge layers
back to the touch. Once cooked, the téxture of using the ganache. With one-third of the
this chocolate cake is slightly sticky and dense. ganache, cover or crumb-coat the top and
If you insert a clean knife or wooden skewer sides of the cake. For full instructions on how
into the centre of the sponge, it should come to do this, see pages 180-81. Working with a
out with a small amount of crumb sticking to it. square cake is slightly trickier than a round
as you must cover each of the four sides
Once the sponge is baked, let it rest for about separately. Chill until set.
30 minutes outside of the oven.
To glaze the cake
Once just warm, run a knife all the way round Place the cake on a wire cooling rack and
the sides of the tin, remove the cake from the slide a tray underneath. Warm the remaining
tin and leave to cool completely on a wire ganache to a thick pouring consistency. Pour
cooling rack. the warmed ganache over the top of the cake
ensuring the sides are evenly covered. Tap the
Once cool, wrap the sponge in cling film and tray to spread out the ganache and pop any
then rest it overnight at room temperature. air bubbles that appear. Chill the cake until set.
This will ensure that all the moisture is sealed in
and the sponge firms up to the perfect texture To decorate
for trimming and layering. When trimmed Place the cake either on a cakestand or on
too soon after baking, the sponge tends to top of the turntable covered with a piece of
crumble and may even break into pieces. greaseproof paper.

To make the ganache Take the ganache caught in the tray and whisk
Place the cream in a saucepan and bring to a it by hand until it stiffens slightly. Place a star
bare simmer. nozzle into a plastic piping bag and fill with a
small amount of the stiffened ganache. Pipe
Place the chocolate and glucose into a bowl a border of S-scrolis and C-scrolls all around
and pour the hot cream over the top. Whisk the edges of the cake top, Pipe a border of
together until smooth.Once combined, leave shells all around the bottom edge. For full
to set at room temperature; the ganache instructions on how to do this, see page 185.
should have the consistency of soft butter. lf the cake has been placed on greaseproof
paper, chill until the piped borders are set
To assemble the cake before transferring to a cakestand.
Using the cake leveller or serrated knife, trim
the top and bottom crusts off the sponge. Serve the ca e at room temperature. This cake
Slice the trimmed sponge into three horizontal is best enjoy ed within 3 days of baking, but it
layers of equal depth. can last for u p to 1 week.

LUSCIOUS LAYER CAKES

 WHITE CHOCOLATE PASSION CAKE
THIS CAKE HAS AN EXOTIC FLAVOUR COMBINATION. AT FIRST BITE,
YOU TASTE Tae SWE EST WHITE CHOCOLATE BUT THEN THE PUNCHY PASSION FRUIT
JAM BURSTS IN YOUR MOUTH. DECORATE WITH PIPED SWAGS AND
PRETTY CAND ES FOR A SIMPLE YET SOPHISTICATED BIRTHDAY CAKE
Makes one 15cm (Gin) round cake, serving approximately 12 slices

ingaliont.
For the cake mix Basic baking kit (see page 172)
125g white chocolate, chopped or in buttons Three 15cm (6in) round sandwich tins
170ml milk Cake leveller or large serrated knife
60g soft light brown sugar Non-slip turntable
225g caster sugar Flat disc to place on top of the turntable
105g unsalted butter, softened (| use the loose base of a 30cm (12in)
2 large eggs springform cake tin)
215g plain flour 15cm (6in) round cake card
1 tsp baking powder Metal side scraper
Pinch of salt Plastic piping bag
For the chocolate buttercream Plain round 4mm piping nozzle
50m! whipping cream
65g white chocolate, chopped or in buttons
55g unsalted butter, softened
55g icing sugar, sifted
For the filling
2 tbsp Peggy’s Passion fruit Jam or any other
good-quality passion fruit Jam

Bake the sponges one day ahead of serving. Beat the eggs lightly in another bowl and slowly
Prepare the buttercream filling and assemble add to the butter mixture while whisking quickly.
and decorate the cake on the day of serving.
Sift the flour, baking powder and salt together —
Preheat the oven to 160°C/gas mark 3. and add to the butter mixture in two batches.
Mix together at a slow speed until the batter is
Prepare the sandwich tins by greasing and just combined.
lining therm with greaseproof paper. For full
instructions on how to do this, see page 87. Slowly pour the hot chocolate mix into the
batter in a thin and steady stream, mixing at
To make the cake a medium speed. Scrape the bottom of the
Place the white chocolate, milk, light brown mixing bowl with a rubber spatula to make
sugar and 85g of the caster sugar in a deep sure the batter is well combined.
saucepan and bring to the boil, stirring with
a spatula. Immediately pour the sponge mix into the
lined cake tins, dividing the batter evenly.
Place the butter and the remaining caster sugar If you find it difficult to measure by eye, use
ina mixing bowl and cream together until pale your kitchen scales to weigh out the amount
and fluffy. of cake mixture for each tin.

LUSCIOUS LAYER CAKES

 Me tress? gat

DIVIDE THE TOP EDGE IN O TWELVE EQUAL SEGMENTS, THEN PIPE A BORDER
OF DOUBLE SWAGS FINISHED ORF Wilt DOTS,

Bake for 25-30 minutes, depending on your oven. bowl and cream together until pale and
f you are using deeper cake tins, the sponges will fluffy. One spoonful at a time, add the white
take longer to cook. The sponges are cooked chocolate ganache to the mixture and stir
when the sides are beginning to shrink away from through until well combined.
the edges of the tins and the tops are golden
brown and spring back to the touch. If in doubt, To assemble the cake
insert a clean knife or wooden skewer into the Trim and sandwich together the three sponge
centre of each sponge; it should come out clean. layers using the passion fruit jam. Reserve 1
tablespoon of the chocolate buttercream for
Once the sponges are baked, let them rest for the piped decoration, then with the remaining
about 30 minutes outside of the oven. Once just buttercream, cover or mask the top and sides
warm, run a knife all the way round the sides of of the cake. For full instructions on how to do:
the tin, remove the cake from the tin and leave this, see pages 180-81. Chill until set.
to cool completely on a wire cooling rack.
To decorate
Once cool, wrap the sponges in cling film and Place the cake either on a cakestand or on
then rest it overnight at room temperature. top of the turntable covered with a piece of
This will ensure that all the moisture is sealed in greaseproof paper.
and the sponges firm up to the perfect texture
for trimming and layering. When trimmed Place a round nozzle into a plastic piping bag
too soon after baking, the sponges tend to and fill with the remaining buttercream. Divide
crumble and may even break into pieces. the top of the cake into 12 equal segments. At
the top edge, pipe a series of double swags
To make the chocolate buttercream all round the sides, revolving the turntable
Place the cream in a saucepan and bring toa as necessary. To finish, pipe dots on top of
bare simmer. the swag joints and pipe a row of dots all
around the bottom edge of the cake. For full
Place the white chocolate in a bow! and pour instructions on how to do this, see page 185.
the hot cream over the top. Whisk together lf the cake has been placed on greaseproof
until smooth. Once combined, leave to set paper, chill until the piped dots are set before
at room temperature; the white chocolate transferring to a cakestand.
ganache should have the consistency of very
soft butter. Serve the cake at room temperature. This cake
is best enjoyed within 3 days of baking, but it
Place the butter and icing sugar in a mixing can last for up to 1 week.

LUSCIOUS LAYER CAKES

 tee,

Seneet

SCRUMPTIOUS CARROT CAKE

OF JUICY
AN EXCEPTIONALLY MOIST, PERFECTLY BALANCED CAKE BAKED WITH CHUNKS
LEMON BUTTERCR EAM,
PINEAPPLE AS WELL AS CARROTS AND WALNUTS. WONDERFUL WITH
IT CAN ALSO BE BAKED IN A LOAF TIN AND ENJOYED ON ITS OW
Makes one 15cm (6in) round cake, serving 8-12 s (Ces

ory edient,
Basic baking kit (see page 172)
For the cake mix
Three 15cm (6in) round sandwich tins
140ml vegetable oil
Cake leveller or large serrated knife
200g light brown sugar
Non-slip turntable
80m] beaten eggs
Flat disc to place on top of the turntable
¢ (approximately 1/2 small eggs)
(l use the loose base of a 30cm (12in)
80g walnuts, toasted and finely chopped
springform cake tin)
320g carrots, peeled and grated
15cm (6in) round cake card
280g tinned pineapple, drained and crushed
Metal side scraper
290g plain flour
Plastic piping bag
¥% tsp bicarbonate of soda
Plain round 4mm (4in) piping nozzle
% tsp baking powder
To make the appliqué blossoms, see the
*% tsp ground cinnamon
equipment list on page 176
Pinch of salt
Seeds of 1 vanilla pod
For the buttercream filling
125g unsalted butter, softened
125g icing sugar, sifted
Finely grated zest of a unwaxed lemon
Pinch of salt
For the decoration
150g white sugar paste
| tsp gum tragacanth
Small amount of white vegetable fat
Orange, green, blue and brown
paste food colour
Small amount of clear alcohol or edible glue

Bake the sponges one day ahead of serving. powder, ground cinnamon and salt together
Prepare the buttercream filling and assemble and add to the wet mixture in two batches.
and decorate the cake on the day of serving. Mix together at a slow speed until the batter
is just combined.
Preheat the oven to 180°C/gas mark 4.
Divide the batter evenly between the sandwich
Prepare the sandwich tins by greasing and tins. If you find it difficult to measure by eye,
lining them with greaseproof paper. For full use your kitchen scales to weigh out the
instructions on how to do this, see page 87. amount of sponge mixture for each tin.

To make the cake Bake for 40-50 minutes, depending on your

Place the vegetable oil and light brown sugar oven. If you are using deeper cake tins, the
in a mixing bow! and beat together. Beat the sponges will take longer to cook. The sponges
eggs lightly in another bowl and gradually are cooked when the sides are beginning to
add to the oil mixture until you get a smooth shrink away from the edges of the tins and
emulsion. Add the walnuts, carrots and the tops are golden brown and spring back
pineapple and gently mix until well combined. to the touch. If in doubt, insert a clean knife
or wooden skewer into the centre of each
Sift the flour, bicarbonate of soda, baking sponge; it should come out clean.

LUSCIOUS LAYER CAKES

MAKE APPLIQUE BLOSSOM DECORATIONS FROM SUGAR PASTE IN AN ASSORTMENT OF
COLOURS, LAYERING DIFFERENT SIZES AND SHAPES TO MAKE EACH FLOWER.

Once the sponges are baked, let them rest for To decorate
about 10 minutes outside of the oven. Once just Following the instructions on page 176, make a
warm, remove the sponges from the tins and selection of appliqué blossoms.
leave to cool completely on a wire cooling rack.
Place the cake either on to a cakestand or on
Once cool, wrap the sponges in cling film and top of the turntable covered with a piece of
then rest overnight at room temperature. This greaseproof paper.
will ensure that all the moisture is sealed in
and the sponges firm up to the perfect texture Arrange the decorations around the sides of
for trimming and layering. When trimmed the cake and stick them down with a dab of
too soon after baking, the sponges tend to buttercream. Trim away any overlap with a
crumble and may even break into pieces. kitchen knife.

To make the buttercream filling Place a round nozzle into a plastic piping
Place the butter, icing sugar, lemon zest and bag and fill with the remaining buttercream.
salt in a mixing bowl and cream together until Around the sides, pipe rows of dots in
very pale and fluffy. : between the blossoms, revolving the turntable
as necessary. To finish, pipe a border of shells
To assemble the cake all around the too and bottom edges of the
Trim and sandwich together the three cake. For full instructions on how to do this,
sponge layers using one-third of the lemon see page 185. If the cake has been placed on
buttercream ffilling. With the remaining greaseproof paper, chill until the piped borders
buttercream filling, cover or mask the top and are set before transferring to a cakestand.
sides of the cake. For full instructions on how
to do this, see pages 180-81. Chill until set. Serve the cake at room temperature.

LUSCIOUS LAYER CAKES

 GLORIOUS VICTORIA CAKE
BA ON A CLASSIC VICTORIA SPONGE, THE KEY TO THIS SIMPLY DELICIOUS CAKE’S
ea) ED
SUCCESS IS USING THE BEST QUALITY INGREDIENTS. FOR ADDED FLAVOUR
AND MOISTURE, SOAK THE SPONGE LAYERS IN VANILLA SUGAR SYRUP.
THE DESIGN IS INSPIRED BY THE BRA OF THE CAKE’S ORIGIN, DECORATED USING
A VICTORIAN-STYLE SCROLL AND SHELL PIPING TECHNIQUE.
Makes one 15cm (6in) round cake, serving 8-12 slices

y Three 15cm (6in) round sandwich tins

For the sponge
Cake leveller or large serrated knife
200g unsalted butter, softened
Non-slip turntable
200g caster sugar
Flat disc to place on top of the turntable
Pinch of salt
(| use the loose base of a 30cm (12in)
Seeds of 4 vanilla pod
springform cake tin)
4 medium eggs
15cm (6in) round cake card
200g self-raising flour
Metal side scraper
For the sugar syrup
Two plastic piping bags
150ml water
Medium star piping nozzle
150g caster sugar
Plain round 4mm CA4in) piping nozzle
Scraped vanilla pod
For the buttercream filling
300g unsalted butter, softened
300g icing sugar, sifted
Pinch of salt
Seeds of “2 vanilla pod
Small amount of pink food paste colour
3 tbsp any good-quality raspberry jam

Bake the sponges one day ahead of serving. of the flour. This will rebind the batter. Once all
Make the sugar syrup whilst baking the sponges. the egg has been added and combined with
Prepare the buttercream filling and assemble the butter mixture, sift in the flour and stir until _
and decorate the cake on the day of serving. the batter is just combined. This will ensure the
sponges stay light and fluffy.
Preheat the oven to 175°C/gas mark 4.
Divide the batter evenly between the sandwich
Prepare the sandwich tins by greasing and tins. If you find it difficult to measure by eye,
lining them with greaseproof paper. For full usé your kitchen scales to weigh out the
instructions on how to do this, see page 87. “ amount of sponge mixture for each tin.

To make the sponge Bake for 15-20 minutes, depending on your

Place the butter, sugar, salt and vanilla seeds oven. If you are using deeper cake tins, the -
ina mixing bowl and cream together until pale sponges will take longer to cook. The sponges
and fluffy. are cooked when the sides are beginning to
shrink away from the edges of the tins and
Beat the eggs lightly in another bow! and slowly the tops are golden brown and spring back
add to the butter mixture while whisking quickly. to the touch. If in doubt, insert a clean knife
If the mixture starts to separate or curdle, stop or wooden skewer into the centre of each
adding the egg and beat in 2-3 tablespoons sponge; it should come out clean.
+

LUSCIOUS LAYER CAKES

 ees

IN RESPECT TO THE ORIGINS OF THIS CLASSIC SPONGE, DECORATE THE CAKE WITH
A SELECTION OF VICTORIAN-STYLE PIPED SCROLLS.

To make the sugar syrup :

While the sponges are baking, prepare the sugar and one layer of raspberry jam, and the vanilla
syrup for soaking. Place the water, caster sugar sugar syrup for soaking. With the remaining
and vanilla pod into a saucepan and bring to buttercream filling, cover or mask the top and
the boil. Simmer until all the sugar crystals have sides of the cake. For full instructions on how to
dissolved. Set aside to cool down slightly. Discard do this, see pages 180-81.
the vanilla pod.
To decorate
Once the sponges are baked, let them rest for Place the cake either on to a cakestand or on
about 10 minutes outsideof the oven. Using a top of the turntable covered with a piece of
pastry brush, soak the tops of the sponges with greaseproof paper.
vanilla bean sugar syrup while they are still warm;
this allows the syrup to be absorbed faster. Place a star nozzle into a plastic piping bag and
fill with a generous amount of the remaining
Once just warm, run a knife all the way round buttercream. Place a round nozzle into another
the sides of the tins, remove the sponges from plastic piping bag and fill with a small amount of
the tins and leave to cool completely on a wire the remaining buttercream.
cooling rack.
Divide the top of the cake into. eight equal
Once cool, wrap the sponges in cling film and segments. Using the star nozzle, pipe a ring of
then rest them overnight at room temperature. C-scrolls around the circumference, revolving the
This will ensure that all the moisture is sealed in turntable as necessary. Next, pipe a shell from
and the sponges firm up to the perfect texture the middle of each C-scroll towards the centre.
for trimming and layering. When trimmed too Where all eight shells meet, pipe a rosette on top
soon after baking, the sponges tend to crumble at the centre of the cake top. Using the round
and may even break into pieces. nozzle, pipe a small dot between each shell.

To make the buttercream filling Using the star nozzle, pipe eight fleur de lys
Place the butter, icing sugar, salt and vanilla evenly around the sides at the top edge, with
seeds into a mixing bowl and cream together a single upside-down shell underneath at the
until very pale and fluffy. bottom edge. To finish, pipe a small dot between
the fleur de lys and shell. For full instructions on
Add a small amount of pink food colour to the how to do this, see page 185. If the cake has been
mixture and stir through until combined and the placed on greaseproof paper, chill until the piped
buttercream is a pastel shade, dots are set before transferring to a cakestand.

To assemble the cake , a Serve the cake at room temperature. This cake is
Trim and sandwich together the three sponge best enjoyed within 3 days of baking, but it can
layers using one layer of buttercream filling last for up to 1 week. ;

LUSCIOUS LAYER CAKES

 O zl < WY W =
CAKES & BAKES
 NEAPOLITAN MARBLE CAKE
A DELICIOUS MARBLE CAKE BRINGS BACK FONDEST CHILDHOOD MEMORIES. IT NOT ONLY
TASTES JUST LIKE THE ONE GRANDMA USED TO MAKE, BUT LOOKS VERY PRETTY INSIDE WHEN
CUT. | HAVE REVIVED THIS RETRO CLASSIC BY ADDING A PALE PINK SPONGE SWIRL INTO THE
MIX AND USING A TRADITIONAL BUNDT CAKE TIN IN A CONTEMPORARY SHAPE.
Makes one 30cm (12in) cake, serving 16-20 slices

For the sponge 30cm (12in) Kugelhupf or Bundt cake tin

250g unsalted butter, softened,
plus extra for greasing the cake tin
250g caster sugar
Pinch of salt
Seeds of 1 vanilla pod
5 medium eggs
250g self-raising flour, sifted
25g cocoa powder
25ml milk
Pink liquid food colour
Plain flour for dusting
Icing sugar for dusting
For the sugar syrup
150m! water
150g caster sugar

Preheat the oven to 175°C/gas mark 4. Prepare To ‘marble’ the mixture, gently fold through all
the cake tin by greasing with softened butter three coloured layers with a fork or spatula.
and dusting with plain flour.
Bake for approximately 1 hour, depending on
To make the sponge your oven. If you are using a deeper cake tin,
Place the butter, caster sugar, salt and vanilla the sponge will take longer to cook. To check
seeds in a mixing bow! and cream together if the sponge is cooked, insert a clean knife
until pale and fluffy. Or wooden skewer into the centre of each
sponge; it should come out clean.
Beat the eggs lightly in another bowl and
slowly add to the butter mixture while whisking To make the sugar syrup
quickly. If the mixture starts to separate or While the sponge is baking, prepare the
curdle, stop adding the egg and beat in 2-3 sugar syrup for soaking. Place the water and
tablespoons of the flour. This will rebind the caster sugar into a saucepan and bring to the
batter. boil. Simmer until all the sugar crystals have
dissolved. Set aside to cool down slightly.
Once all the egg has been added and
combined with the butter mixture, sift in the Once the sponge is baked, let it rest for
flour and stir until the batter is just combined. approximately 10 minutes outside of the oven.
Using a pastry brush, soak the tops. of the
Divide the batter into three equal parts. Mix sponges with sugar syrup while it is still warm;
the first with a small amount of pink food this allows the syrup to be absorbed faster.
colour to create a pale pastel shade. Mix the
second with the cocoa powder and add the Once just warm, remove the sponge from the
milk. Keep the third plain. tin and leave to cool completely on a wire
cooling rack.
Pour the pink batter into the bottom of the
prepared cake tin, followed by the chocolate Dust the top of the cake with icing sugar
batter and then finally the plain batter. before serving at room temperature.

CLASSIC CAKES & BAKES

 aha

tenet

CHOCOLATE HAZELNUT TORTE

DURING A TRIP TO THE AUSTRIAN CITY O F SALZBURG, | CAME ACROSS A ‘CAKE THAT WAS SO
MOIST, NUTTY AND CHOCOLATEY, WITH A HINT OF RUM, THAT | COULDN’T GET ENOUGH OF IT.
FOR ME IT WAS A SLICE OF CAKE HEAVEN, AN UNFORGETABLE EXPERIENCE THAT INSPIRED
THIS RECIPE. | HOPE THAT YOU WON'T GET ENOUGH OF IT EITHER.
Makes one 20cm (8in) round cake, serving 8-12 slices

ingredients
For the torte 20cm (8in) round springform cake tin
150g ground hazelnuts Flat metal tray or disc (| use the loose base of
75g plain chocolate (minimum 53% cocoa a large 30cm (12in) springform cake tin)
solids), chopped or in buttons Large serrated knife
50g self-raising flour Large step palette knife
1 tsp ground cinnamon Laser-cut cake stencil with wheatsheaf or
150g unsalted butter, softened leaf pattern
105g soft light brown sugar
Seeds of % vanilla pod
3 large eggs, separated
1% tbsp dark rum
Pinch of salt
Pinch of cream of tartar
20g caster sugar
For the decoration
250g marzipan
250g ganache (see page 105)
Icing sugar for dusting
Cocoa powder for dusting

Preheat the oven to 150°C/gas mark 3. Fold half the ground hazelnut and chocolate
mixture into the batter. Add the rum, then fold
Prepare the springform cake tin by lining it in the other half.
with greaseproof paper. For full instructions
on how to do this, see page 87. In a clean dry bowl, whisk the egg whites with
the salt and cream of tartar until they reach
To make the torte soft peaks. Add the caster sugar and continue
Place the hazelnuts, chocolate and flour in a whisking until the meringue mixture is glossy
food processor and grind until the mixture but not dry.
resembles coarse biscuit crumbs, but is not
oily. Transfer to a mixing bowl, add the ground Fold a tablespoonful of the meringue mixture
cinnamon and set aside. into the batter to loosen it, then gently fold the
rest in to keep the batter light.
Place the butter, light brown sugar and vanilla
seeds in a mixing bow! and cream together Pour the batter into the prepared cake tin and
until pale and fluffy. level the surface using a palette knife or the
back of a spoon.
Beat the eggs yolks lightly in another bowl and
slowly add to the butter mixture while whisking Bake on a low shelf for 50-55 minutes,
quickly until well incorporated. depending on your oven. The cake is cooked

CLASSIC CAKES & BAKES

 4 x 5
FOR THE FINISHING TOUCH TO THIS TORTE, ROLL OUT THE MARZIPAN TO A THIN SHEET THEN
POUR AND SPREAD THE GLOSSY GANACHE OVER THE TOP.

when the top is lightly browned and springs evenly across the marzipan (4). If there are any
back to the touch. If in doubt, insert a clean air bubbles or lines, tap the metal tray to even
knife or wooden skewer into the centre of the out the surface. Chill in the fridge or freezer until
cake; it should come out clean. the ganache has set.

Once the cake is baked, let it rest for about If the top of the cake is uneven, level with a
30 minutes outside of the oven. Once cool, serrated knife and turn upside down so the
remove the cake from the tin when you are perfectly flat side is facing upwards. Brush the
ready to decorate. top of the cake with a thin layer of ganache.

To decorate Remove the marzipan and ganache sheet

On a surface dusted with icing sugar, roll the from the fridge. Carefully cut out a 20cm (8in)
marzipan out to a thickness of 3-4mm (1). It round using a-slightly warmed cutter (5). Peel
must be large enough that you can cut a 20cm away any excess and use a step palette knife
(8in) round from it. Place the rolled marzipan to gently lift and place the round on top of the
on a flat metal tray or disc (2). cake (6).

Gently warm the ganache to a thick pouring While the ganache is still firm and set, centre
consistency. Place the warmed ganache in a the stencil on the top of the ganache layer.
jug or bowl and tap the sides to release any air Dust the surface liberally with cocoa powder.
bubbles, which will rise to the top. Carefully
lift the stencil. off the cake to reveal
the pattern. :
Slowly pour the ganache over the marzipan (3).
Using a large step palette knife, spread it out Serve the cake at room temperature.

CLASSIC CAKES & BAKES

 LEMON, ALMOND AND POPPY SEED CAKE
A LIGHT AND ZINGY CAKE SPECKLED WITH POPPY SEEDS, WHICH NOT ONLY LOOK
PRETTY BUT ALSO ADD A BIT OF CRUNCH TO THE TEXTURE, A DELICIOUSLY MOIST SPONGE,
THIS CAKE WILL LAST FOR A FEW DAYS WHEN KEPT AT ROOM TEMPERATURE.
Makes one 25cm (10in) cake, serving 12-16 slices

ingrubient
For the sponge
ee
25cm (10in) Kugelhupf or Bundt cake tin
200g unsalted butter, softened,
plus extra for greasing the cake tin
Plain flour for dusting
200g caster sugar
4 medium eggs
200g self-raising flour
100g ground almonds
30g ground poppy seeds (you can grind
them yourself using a pestle and mortar)
Finely grated zest of 2 lemons
For the lemon syrup
100ml lemon juice
100g caster sugar
For the glaze
500g fondant patissiere
Juice of 1lemon
1 tsp glucose

Preheat the oven to 175°C/gas mark.4. Prepare springs back to the touch. If in doubt, insert a
the cake tin by greasing with softened butter clean knife or wooden skewer into the centre
and dusting with plain flour. of the sponge; it should come out clean.

To make the sponge To make the lemon syrup

Place the butter, sugar and lemon zest in a While the sponge is baking, prepare a lemon
mixing bowl and cream until pale and fluffy. syrup for soaking. Place the lemon juice and
caster sugar into a saucepan and bring to the
Beat the eggs lightly in another bowl and slowly boil. Simmer until all the sugar crystals have -
add to the butter mixture while whisking quickly. dissolved. Set aside to cool down slightly.
lf the mixture starts to separate or curdle, stop
adding the egg and beat in 2-3 tablespoons Once the sponge is baked, immediately brush
of the flour. This will rebind the batter. Once all the sponge with half the lemon.syrup; this
the egg has been added and combined with allows the syrup to be absorbed faster.
the butter mixture, sift in the flour and add the
ground almonds and poppy seeds. Stir until the Allow to cool for about 30 minutes outside of
batter is just combined. the oven. Once just warm, turn the cake out
of the tin and leave to cool completely on a
Pour the batter into the prepared cake tin, wire cooling rack. Brush the other side of the
using a-rubber spatula to help fill the tin. sponge with the remaining syrup.
Before baking, tap the filled cake tin on your
worksurface a few times to make sure the To make the glaze
batter has reached all the cavities at the Gently warm the fondant patissiere with the
bottom of the tin. lemon juice to a thick pouring consistency. Do
not to allow it to boil, as it will lose its shine.
Bake for 30-40 minutes, depending on your Stir in the glucose. Pour the fondant glaze over
oven. The sponge is cooked when’sthe sides the top of the cake and allow to set.
are beginning to shrink away from the edges
of the tin and the top is golden brown and Serve at room temperature.

CLASSIC CAKES & BAKES

 RASPBERRY & ROSE DOME*GAIse
MADE OF THIN LAYERS OF JACONDE SPONG Ee Dy Atte PURPLE RASPBERRY
AND ROSE JAM, VA ILLA BUTTERCREAM AND FRESH RASPBERRIES,
THIS IS MY PERSONAL TAK E ON THE CLASSIC SWEDISH PRINCESS CAKE.
NS iiteEREyYSDELtC! OUS AND PERFECT FOR AN OCCASION.
ITS: A DELICATE GAKE,-SOUK EEP THE DECORATION SIMPLE.
Makes one 15cm (6in) round dome cake, serving 8-12 slices
To make two dome cakes, simply double the amounts given below

For the creme patissiére © Two baking trays with

75g egg yolks a minimum width of 30cm (12in)
(approximately 3 small egg yolks) 15cm (6in) sohere mould
125g caster sugar (| use one half of a ball-shaped cake tin)
1 vanilla pod 15cm (6in) round pastry cutter
500ml! whole milk Plastic piping bag
50g cornflour 15cm (6in) round thin cake card
For the Jaconde sponge Paper piping bag (see page 184)
3 medium eggs Small non-stick rolling pin
125g icing sugar Dog rose silicon mould
125g ground almonds — (| use a mould from FPC Sugarcraft)
3 egg whites Primrose cutter (medium or large)
15g sugar Blossom mould
40g plain flour (| use a mould from Blossom Sugar Art)
For the filling Egg carton or plastic paint palette with wells
250g unsalted butter, at room temperature Piece of ribbon, long enough to
1 tosp Eau de Vie (optional) cover the circumference of the cake
2 tosp Peggy’s Purple Raspberry and Rose Plain round 2.5cm (lin) pastry cutter
Jam or any other good-quality raspberry jam
Punnet of raspberries (approximately 150g)
For the decoration
400g marzipan
600g white sugar paste
Brown, green and pink paste food colour
1 tsp gum tragacanth
Small amount of white vegetable fat
1 tbsp apricot jam, sieved
Icing sugar for dusting
Small amount or clear alcohol,
such as vodka or Eau de Vie
Small amount of royal icing (see page 183)

CLASSIC CAKES & BAKES

CLASSIC CAKES & BAKES
This cake has a shelf life of 3 days when Allow to cool outside of the oven but leave the
stored in the fridge, however the decoration sponges in the baking trays. Once cool, cover
may become soft and sticky in cold humid with cling film to prevent the sponge sheets
conditions. Therefore, | recommend making from drying out.
the cake no more than 2 days in advance of
serving and consuming it within 1 day. To make the buttercream filling
Place the creme patissiere in a bowl and beat,
Preheat the oven to 220°C/gas mark 7. adding the softened butter little by little until all
the butter is incorporated and the buttercream
Line two baking trays with baking parchment. has thickened. Add the Eau de Vie.

To make the créme patissiére To assemble the cake

Whisk the egg yolks with the caster sugar in Place the sphere mould on top of a small bowl
a mixing bowl, then add the cornflour and stir to hold it steady. Line the inside of the mould
to combine. Place the milk, vanilla seeds and with clingfilm, overlapping the edges (1).
scraped vanilla pod in a saucepan and bring to
a bare simmer. Pour about a quarter of the hot Cut out a 30cm (12in) round from one of the
milk onto the egg yolk mixture, immediately sponge sheets (2-3). Use it to line the inside
stirring until smooth. of the sphere mould, leaving a small overlap
around the outside edge. Trim off any excess
Return the egg yolk and milk mixture to the usINg a pair of kitchen scissors (4-7).
pan with the remaining hot milk. Continue
cooking until the mixture thickens and bubbles Fill a piping bag with the buttercream filling.
in the centre, stirring well to make sure the Snip aninch off the tio and pipe a thick layer into
creme patissiere does not burn on the base of the bottom of the cake mould, then place six
the pan. Taste the creme patissiere to check fresh raspberries evenly over the buttercream
it is cooked; it should not taste floury. The (8). Pipe another layer of buttercream on top
texture should be smooth and thick. (9). Continue adding layers of buttercream
and fresh raspberries until you have almost
Transfer to a bow! or tray. To prevent a skin reached the top edge of the mould. Level off
from forming, cover tightly with cling film, the last layer of buttercream using a palette
pressing down firmly to make sure there are knife (10).
no air pockets. Allow to cool and chill until
further use. Cut out two 15cm (6in) rounds from the
remaining sponge sheet using a pastry cutter
To make the Jaconde sponge (11). Sandwich the two rounds of sponge
Beat the whole eggs and icing sugar together together with a thin layer of raspberry jam
until pale and fluffy. Sift together the flour and (12-13). Place the two sponge rounds on top
ground almonds, then gently fold into the egg of the buttercream-filled mould (14). Spread
mixture using a spatula. over a thirrlayer of buttercream, then place
the cake card on top. Trim any excess sponge
In a clean dry bowl, whisk the egg whites with from around the edges of the mould (15).
the sugar until they reach soft peaks. Fold the Fold the overlapping cling film over the top
meringue mixture into the batter. (16). Chill for at least 4-6 hours or preferably
overnight.
Divide the batter evenly between the two
prepared baking trays and level the surface To make the decoration
using a palette knife or the back of a spoon. While your cake is setting in the fridge, make
the flower decorations. You can make sugar
Bake for 8-10 minutes on alow shelf, depending flowers well in advance and store them for
on your oven. The sponge is cooked when the several months in a cool and dry place, but do
sides are beginning to shrink away from the not store them in an airtight container as the
edges of the tin and the top is lightly browned paste may sweat and collapse.
and springs back to the touch.

CLASSIC CAKES & BAKES

For the mocha-coloured cake, mix 400g sugar marzipan using a kitchen knife (4).
paste with brown food colour to a very pale
coffee shade. For the green cake, mix 400g Splash some clear alcohol onto your hands
sugar paste with green food colour to a pale (5). Smooth the alcohol over the marzipan-
pastel shade. To prevent it from drying out, covered dome (6). This creates an adhesive.
keep the sugar paste wrapped in cling film Roll out the coloured sugar paste and place
until use. over the marzipan the same way (7). Trim
away any excess sugar paste as before (8).
Mix the remaining sugar paste with a little pink
food colour and the gum tragacanth. Add a For the mocha dome cake, use a piece of
small amount of white vegetable fat to make ribbon to determine the correct circumference
the paste smooth and pliable. For the mocha of the base of the dome (9). Using this ribbon
cake, mix only one shade of pale pink. For the as a guide for length and a ruler for depth, roll
green cake, mix a few different shades of pink. out a thin strip of the remaining pink sugar
Wrap the sugar paste in cling film and allow to paste (10). Cut a 2.5cm (lin) wide strip that
rest for 30 minutes in order to firm up a little. is long enough to go all around the base of
the dome (11). Using a small round cutter, cut
To make the blossoms for the mocha-coloured out even half-circles from the pink sugar paste
cake, follow the instructions on page 174 using strip to create a swag border (12).
the primrose blossom cutter and mould.
Brush the base of the dome thinly with clear
To make the dog roses for the green cake, rub alcohol (13). Lay the pink sugar paste strip
a thin layer of vegetable fat into the mould and all around it, with the cut-out edge pointing
press a small ball of pink sugar paste into the upwards (14).
embossed floral shape. Smooth and flatten
the back with your fingers and, if necessary, Mix the royal icing with brown food colour to
trim off any excess paste using a small kitchen make a dark chocolate shade with a soft-peak
knife. To release, bend the mould outwards consistency (see pages 182-3). Fill a paper
until the flower drops out. For a_ similar piping bag with the icing, snip a small hole
technique, see page 174. Place the sugar from the tip of the bag and pipe a swag border
flower on a curved surface, for example, inside following the edge of the pink icing (15). Pipe
the wells of a paint palette or an egg carton three loops at the highest points of the swags
lined with greaseproof paper, to dry. Make 3-4 with a dot below (16). Although not essential,
flowers in different shades of pink sugar paste this is best done using a turntable.
using this method.
To finish, pipe small brown dots into the centre
To decorate of each pink blossom. Using a tiny amount of
Once the cake has set, remove it from the royal icing, stick a cluster of three blossoms on
fridge and turn it out on a sheet of greaseproof the top of the dome.
paper. Remove the mould and the cling film (1).
For the green dome cake, mix the royal icing
Gently warm the apricot jam and brush a thin with pink food colour to make a pale shade
layer all over the dome cake (2). with a soft-peak consistency (see page 182-
183). Filla paper piping bag with the icing, snip
On a surface dusted with icing sugar, roll the a small hole from the tip of the bag and pipe
marzipan out to a thickness 3-4mm. It must double swags evenly around the base of the
be large enough to cover the dome. Using a dome and finish with a dot at all the joints.
rolling pin, lift the rolled marzipan and lay it
over the dome cake (3). Smooth the marzipan To finish, using a tiny amount of royal icing,
down the sides of the dome using your fingers. stick a few randomly placed dog roses on top
Tuck the edges down and trim away any excess of the dome.

CLASSIC CAKES & BAKES

‘ CLASSIC CAK
 36,

MINI EGGNOG KUGELHOPFS

BASED ON A TRADITIONAL BAVARIAN RECIPE, THESE LITTLE CAKES
ARE PERFECT WITH AN AFTERNOON CUP OF COFFEE.
THE WORD ‘KUGEL’ MEANS DOME IN GERMAN, REFLECTING THE
CLASSIC SHAPE TIN THESE CAKES ARE BAKED IN.
Makes 12 individual kugelhopfs

Small amount of unsalted butter, softened for Two mini Kugelhopf trays, each with 6 moulds
greasing the cake moulds approximately 10cm (4in) in diameter
6 medium eggs
265g icing sugar, sifted
Seeds of 1 vanilla pod
300ml! vegetable oil
300ml Advocaat
150g plain flour, sifted plus extra for dusting
150g cornflour, sifted
12g baking powder
Pinch of salt
160ml! Advocaat, plus extra for serving
Coptional)
160ml rum
Icing sugar for dusting

Preheat the oven to 200°C/gas mark 5. temperature down to 180°C/gas mark 4. Bake
Prepare the cake moulds by greasing with for 15 minutes, then turn the tray around and
softened butter and dusting with plain flour. bake for a further 10-15 minutes. The cakes
are cooked: when the sides are beginning to
Place the eggs, icing sugar and vanilla shrink away from the edges of the moulds and
seeds in the bowl of an electric mixer and the tops are golden brown and spring back ~
whisk together until pale and fluffy. Add the to the touch. If in doubt, insert a clean knife
vegetable oil and the eggnog and mix until or wooden skewer into the centre of each
just combined. cake; it should come out clean. Once the cakes
are baked, let them rest for a few minutes
Sift the flour, cornflour and baking powder outside of the oven before turning them out
together and gently fold it through the egg of the moulds.
mixture.
Combine the rum and Advocaat, then using a
Divide the batter evenly between the pastry brush, soak the tops of the cakes with
Kugelhopf trays, filling each mould until two- the alcohol while they are still warm. Leave to
thirds full’only. If you find it difficult to measure cool completely on a wire cooling rack.
by eye, use your kitchen scales to weigh out
the amount of cake mixture for each mould. Serve at room temperature. Dust the tops of
the cakes with icing sugar before serving. If
Place the tray in the oven and turn the preferred, serve with a drop of extra Advocaat.

CLASSIC CAKES & BAKES

 oe

Kaeser”

CHOCOLATE BATTENBERG CAKE

A CONT TEMPORARY TWIST ON A TRADITIONAL DESIGN, TH E DARK AND LIGHT
SQUARES R EMIND M E OF SMALL CHEQUERBOARDS AND THIS CAKE WOULD BE GREAT
FOR A QU EEN OF HEARTS T EA PARTY. IT TASTES D ICiOwWS, TOO!
Jakes 3 rectangular cakes of approximately 20cm (8in) long, serv ng 8 slices each

ingnutionts
250g unsalted butter, softened Two 20cm (8in) square cake tins
250g caster sugar Pair of cake smoothers
Seeds of1 vanilla pod Marzipan crimper
235g self-raising flour
100g ground almonds
45g cocoa powder
6 medium eggs
1 heaped tbsp apricot jam, sieved
750g marzipan
Brown paste food colour
Icing sugar, for dusting

Bake the sponges one day ahead of assembling Allow to cool for about 30 minutes outside of
and serving. the oven. Once just warm, turn the cakes out of
the tins and leave to cool completely on a wire
Preheat the oven to 180°C/gas mark 4. Prepare cooling rack. Once cool, wrap the sponges in
the cake tins by lining them with greaseproof cling film and then rest them overnight at room
paper. For full instructions on how to do this, temperature. This will ensure that the sponges
see page 87. firm up to the perfect texture for trimming and
layering. When trimmed too soon after baking,
To make the sponge . the sponges tend to crumble and may even
Place the butter, caster sugar and vanilla seeds break into pieces.
ina mixing bow! and cream together until pale
and fluffy. To assemble the cake
Level the tops of the sponges using a serrated
Beat the eggs lightly in a jug and slowly pour knife to an overall height of 2.5cm (lin). Trim
into the butter mixture while mixing on high off the edges and cut each sponge into
speed to incorporate. three even.strips of about Scm (2in) wide
so you have three white and three brown
Divide the batter into two equal parts. Sift sponge pieces all of the same size. For each
140g flour and 50g almonds together and fold Battenberg cake you need one brown and one
through the first half of the batter. Then sift white piece of sponge.
95g flour, 50g almonds and the cocoa powder
together and fold through the second half. Gently warm the apricot jam and spread a thin
Pour each batter into a prepared cake tin. layer over one of the dark sponges (1). Place
one of the light sponges on top, then cut them
Bake for 25-30 minutes, depending on your in half lengthwise and lay flat (2). Brush another
oven. The sponges are cooked when the thin layer of jam over the surface of one half
sides are beginning to shrink away from the slice and then place the second half slice on
edges of the tin and the tops spring back to top, with the colours facing the opposite way to
the touch. If in doubt, insert a clean knife or create a grid of four squares when viewed from
wooden skewer into the centre of the sponge; the front. Repeat for the other pieces of sponge
it should come out clean. or, alternatively, freeze them for later use.

CLASSIC CAKES & BAK ES

 get ees,

7 8 =
;
9

te CHEQUERBOARD EFFECT OF THE CAKE IS CREATED BY LAYERING TWO COLOURS OF

SPONGE. TH E SIMPLE MARZIPAN COVERING IS GIVEN ADDED VISUAL INTEREST USING CRIMPERS.

Mix the marzipan with the brown food colour toa the marzipan sheet to the same length as the
light shade. On a surface dusted with icing sugar, log (6). Making sure the ends meetat one of the
roll the marzipan out to a thickness of 3-4mm. It corners, carefully wrap the marzipan around the
must be large enough that you can cut a 20cm log (7). Trim away any excess. Gently press the
(8in) square. Using a ruler and kitchen knife, cut join together with your fingers. ;
out a 20cm (8in) square (3). Flip it over onto
a clean surface or sheet of greaseproof paper Square up the sides by gently pressing them
(A). Spread a thin layer of jam over the marzipan with the cake smoothers (8). For extra detail,
sheet (5). Place the sponge log on top of the crimp along the top corners using. a marzipan
marzipan towards one side. If necessary, trim crimper (9).

CLASSIC CAKES & BAKES

jpNannie
 Hite bebekRyY GHEESEGAKES
THESE STUNNING LITTLE CHEESECAKES ARE VERY EASY TO MAK
AND TASTE FABULOUS. THEY HAVE A VERY LIGHT TEXTURE AND CONSIST OF
LAYERS OF STRAWBERRY, RASPB ERRY AND BLUEBERRY.
Makes 16 individual cheesecakes

ingauionts
For the biscuit base Sixteen 5cm (2in) round dessert rings or
100g melted butter mousse moulds
2 tbsp runny honey 5cm (2in) deep acetate strips
200g digestive biscuits, finely crushed Three plastic piping bags
1 tsp ground cinnamon
For the cheesecake
6 gelatine leaves (| use Supercook Platinum)
100m blueberry purée
100m! raspberry purée
100ml strawberry purée
Cif you can’t find berry purées, make your
own by puréeing fresh berries in a blender
and passing them through a fine sieve)
620g full-fat cream cheese
185g caster sugar
210g creme fraiche
640ml double or whipping cream

Line the insides of the dessert rings or mousse quickly as the gelatine can set.
moulds with the acetate strips.
Divide the whipped cream into three equal
To make the biscuit base parts. Gently fold through each of the three
Melt the butter with the honey in a saucepan. cream cheese mixtures until combined.
Add the crushed biscuits and cinnamon
and mix until combined. Carefully press a Starting with strawberry, followed by
tablespoonful of the biscuit mixture into the raspberry and then blueberry, layer the three
bottom of each mould, keeping the sides as fruit mixtures in the lined rings or moulds. |
clean as possible. find it easier and neater to use piping bags to
create the different layers. However, if you do
To make the cheesecake not have piping bags you can carefully spoon
Place the gelatine leaves into a bowl and soak the mixtures into the moulds instead.
them in cold water. Gently warm each of the
fruit purées separately, squeeze the water from If using piping bags, fill a plastic piping bag
the gelatine leaves and dissolve two leaves in with each mixture. Snip 2.5cm Cin) from the
each of the hot fruit purées. Set aside to cool. tip of the bag and pipe a layer over the bottom
of the biscuit base to about halfway up the
Place the cream cheese and caster sugar in sides. Repeat for the two other fruit mixtures
a bowl and mix together until smooth and until you reach the top.
combined. Then add the creme fraiche. Whip
the cream to a soft-peak consistency, taking Flatten the top layers with a palette knife or
care not to overwhip. the back of a spoon. Chill for at least 4 hours
or until set.
Divide the cream cheese mixture into three
equal parts. Once the fruit purées have cooled You can make these cheesecakes up to 3 days
to room temperature, mix each one separately in advance if stored in the fridge. De-mould
with a third of the cream cheese mixture, and remove the acetate strips just before
using a whisk. From this point, you must work serving.

CLASSIC CAKES & BAKES

 BANANA LOAF CAKE WITH BANANA FROSTING
FOR MAXIMUM FLAVOUR USE OVER-RIPE BANANAS AND ENJOY THE CAKE ONE DAY
AFTER BAKING SO THE FLAVOURS HAVE TIME TO MATURE.
Makes 1 large loaf cake, serving 8-12 slices

100g butter, softened plus extra for greasing Large 23cm

aie ae
x 13cm (Qin x 5in) loaf tin
200g light brown sugar
1 tsp ground cinnamon
2 medium eggs
. 300g over-ripe bananas
180g plain flour
| tsp bicarbonate of soda
60g plain chocolate (minimum 53% cocoa
solids), chopped or in buttons
80g walnuts, toasted and roughly chopped
For the banana frosting
See page 56

Preheat the oven to 175°C/gas mark 4. Bake for 35-40 minutes, depending on your
oven. The cake is cooked when the top springs
Prepare the loaf tin by greasing it with butter. back to the touch. If in doubt, insert a clean
knife or wooden skewer into the centre of the
To make the cake cake; it should come out clean.
Place the butter, light brown sugar and ground
cinnamon in a mixing bowl and cream together Allow to cool for a few minutes outside of the
until pale and fluffy. oven before turning the cake out of the tin.
Leave to cool completely on a wire cooling
Beat the eggs lightly and slowly add to the rack.
butter mixture while mixing on high speed to ath
incorporate. To make the frosting
Following the instructions on page 58, make
Mash up the bananas and add to the batter, the banana frosting.
followed by the chocolate and walnuts.
Once cool, spread the top of the cake with the
Sift the flour and bicarbonate of soda together frosting using a palette knife. Chill for about 30
and add to the batter on low speed until just minutes to set the frosting.
combined. Pour the batter into the prepared
cake tin. : Serve at room temperature.

CLASSIC CAKES & BAKES

 LIGHT LUXURY FRUTiG ee
LIGHT AND MOIST WITH FRUITY FLAVOURS, THIS CAKE HAS AN ADDITIONAL
CRUNCH FROM THE DRIED FIGS. TO CREATE A CONTEMPORARY CHRISTMAS CAKE
WITH A SENSE OF OPULENCE; | TOOK INSPIRATION FROM THE WORLD OF
INTERIOR DESIGN AND USED DAMASK STENCILS, OVALS AND STAGS WITH GOLD LUSTRE.
USING STENCILS WITH ROYAL ICING LOOKS SCARIER THAN IT IS, | SUGGEST
TESTING IT ON A PIECE OF PAPER FIRST TO GET A FEELING FOR THE
TECHNIQUE BEFORE DECORATING THE CAKE.
Makes one 15cm x 20cm (6in x 8in) oval cake, serving 20 finger slices

For the fruit mix

ee
15cm x 20cm (6in x 8in) oval cake card
150g raisins 20cm x 25cm (8in x 10in) oval cake board
65g dried cranberries, halved Approximately 1.5m of 15mm-wide satin
230g sultanas, roughly chopped ribbon to cover the base of the cake and board
120g whole glacé cherries Small piece of double-sided sticky tape
80g dried figs, chopped 15cm x 20cm (6in x 8in) oval cake tin
25g sour cherries, chopped Newspaper and string for insulating cake tin
60m! whisky Pair of marzipan spacers
50g golden syrup Pair of cake smoothers
Grated zest.of 1 lemon . Paper piping bag
For the cake mix Laser-cut damask cake stencil
120g eggs (approximately 2 smail eggs) Oval cutter of about 12cm x 8cm (Sin x Sin)
90g dark brown sugar Silicon stag mould (J use a mould
115g unsalted butter, softened from First Impressions)
25g ground almonds Large soft powder brush
90g plain flour Fine artist’s brush
Y% tsp ground cinnamon
Pinch of ground cloves
Pinch of ground nutmeg
Pinch of salt
30m! whisky for soaking
For the decoration
1 tbsp apricot jam, sieved
600g marzipan
800g ivory sugar paste
250g white florists paste
Small amount of white vegetable fat
lvory and brown food paste colour
Small amount of edible gold lustre
Small amount of cocoa powder
(for the brown stag only)
About 150g royal icing
Small amount of clear alcohol,
such as vodka or Eau de Vie
Small amount of piping gel
Icing sugar, for dusting

CLASSIC CAKES & BAKES

 H503

Make this cake at least 3-4 days in advance golden brown. If in doubt, insert a clean knife
and store it wrapped in a layer of greaseproof or wooden skewer into the centre of the cake:
paper, then in aluminium foil, to preserve it should come out clean.
moisture and flavour. You can make it several
weeks, if not months, in advance if stored ina Allow to cool for 10 minutes outside of the
cool dry place. For an extra-moist and boozy oven. While still warm, brush the top of
flavour, feed the cake with whisky on a weekly the cake with whisky. Leave the cake cool
basis or several times before icing. completely on a wire cooling rack before
wrapping in greaseproof and aluminium foil.
To make the fruit mix
Place all the ingredients for the fruit mix into a To decorate the cake and board
large bowl, stir well and cover with cling film. Unwrap the cake and place it upside down
Leave to infuse overnight at room temperature. on the smaller cake board. Gently warm the
apricot jam and use it to adhere the cake to
Preheat the oven to 140°C/gas mark 1. Double- the board. If there are any gaps between the
line a deep 15cm (6in) round or oval cake tin cake and the board, fill them with small pieces
with greaseproof paper and wrap the tin with of marzipan. Place the cake and board on a
a double thickness of brown paper, securing it sheet of greaseproof paper. Brush a thin layer
with string. of warmed apricot jam over the top and sides
of the cake.
To make the cake mix
Place the eggs and sugar in a medium bowl On a surface dusted with icing sugar, roll the
and whisk by hand until combined. marzipan out to a thickness of 5mm using
spacers. It must be large enough to cover
In a separate bowl, cream together the butter the cake. Using a rolling pin, lift the rolled
and the ground almonds until just creamy marzipan and lay it over the cake. Smooth the
but not too aerated. Slowly add the egg marzipan over the cake, flattening the top and
mixture until you have a smooth emulsion. If sides, using your hands. Trim away any excess
the mixture starts to separate or curdle, add marzipan usingsa kitchen knife. Flatten the top
1 tablespoon of flour. This will rebind the batter. and sides of the cake using cake smoothers
until even.
Sift the remaining dry ingredients together
and fold through the batter in two batches Brush some clear alcohol over the marzipan-.
until just combined. covered cake to create an adhesive. Roll out the
ivory Sugar paste and place over the marzipan
Add the infused fruit to the cake mix and in the same way. Trim away any excess as
combine thoroughly and evenly with either a before, reserving the trimmings for covering
spatula or clean, gloved hands. the cake board. Leave to set overnight.

Pour the cake mix into the prepared tin. Level Meanwhile, brush some clear alcoho! over the
the surface with the back of a spoon. Before larger cake board. Roll the remaining ivory
baking, tap the filled cake tin on your worksurface sugar paste out to a thickness of 3mm and lay
a few times to release any large air bubbles. This over the board. Press down with one of the
prevents the surface of the cake cracking. cake smoothers and trim away any excess
leaving a small overlap all around the edges,
Bake on a low shelf for 2-3 hours, depending reserving the trimmings for making the plaque.
on your oven. To prevent the cake from over-
browning, place an empty tray on the rack Pick up the covered board with one hand and,
above. The cake is cooked when the top is using your other, push the overlapping sugar

CLASSIC CAKES & BAKES

 es

paste down with the smoother until it falls roll the paste out to a thickness of 2mm. Using
off, creating a clean chamfered edge. Use a an oval cutter, cut out an oval and place it on
kitchen knife with a plain edge to cut off any top of a sheet of greaseproof paper. For the
remaining sugar paste from the sides of the larger cake, generously dust the ivory oval
board. Leave to set overnight. plaque with gold lustre. Make sure that the
sides are covered as well as the top.
The following day, spread a thin layer of royal
icing on the centre of the covered board and Brush the middle of the cake with a thin layer
place the cake on top. Make sure no icing of clear alcohol. Lay the plaque centred on top.
shows from under the edge. Allow to set for at
least 30 minutes. To make the stag
For the brown stag, mix the remaining flower
To decorate the sides of the cake paste with a small amount of white vegetable
To recreate the design of the larger cake you fat and brown food- colour. For the golden
need two paper piping bags (see page 184) stag, mix the flower paste with ivory food
filled with royal icing at soft-peak consistency colour. For the brown stag, brush the inside
(see page 183), one coloured brown and the of the stag mould generously with cocoa
other coloured ivory. To recreate the design of powder. For the golden stag, brush with gold
the smaller cake you need ivory royal icing only. lustre (11). Make sure all gaps and corners of
the mould are covered.
For the damask design, mix the remaining
royal icing with brown soft-peak icing (1-3). Press the florist’s paste inside the mould; use
For the swag design, mix it with ivory. Hold individual pieces for the smaller more delicate
the stencil tight and flat on the side of the areas (12). Rub the back surface of the stag
cake (4). If possible, get someone to assist by until smooth and to ensure all the pieces of
holding the stencil in place while you spread its body are holding together. Trim away any
the icing over the top (5). Once the design excess paste until the back.of the stag is
is covered (6), carefully remove the stencil perfectly level (13-14).
(7). Make sure you do not get any icing on
the clean sugar paste. Allow to dry. Clean the To release the stag, bend the mould from the
stencil each time before applying the next inside out until the stag falls out (15). Allow to
pattern onto the cake. dry for a short time. Once the stag feels slightly
set, carefully transfer it onto the plaque and
For the brown damask design, outline the stick it down with edible glue.
details with the ivory soft-peak icing (8).
For the ivory swag design, outlines are not To pipe a frame around the plaque
required. Once dry, mix the gold lustre with Using the piping bag filled with the soft peak
a drop of alcohol and piping gel to create a icing, pipe a simple C-scroll border around the
thick golden paint (9). Use it to paint either edge of the plaque. Pipe small teardrops and
the outlines of the damask pattern or the ivory dots between each scroll to create a pretty
swag detail, using a fine artist’s brush (10). design to frame the plaque. To get a feel for
the scale and continuity of the piped design,
To make the oval plaque practise the border on a piece of paper first
Mix 75g sugar paste with 75g flower paste. If before piping directly onto’ the cake (16).
sticky, Knead in a small amount of vegetable
fat. For the large cake, colour the paste with If using the ivory icing, paint the border with
ivory food colour. For the small cake, colour gold lustre once dry.
the paste with brown food colour.
Finish the cake with either a satin ribbon or a
On a surface lightly dusted with icing sugar, row of piped dots around the base.

CLASSIC CAKES & BAKES

CLASSIC CAK S & BAI KES
on
Sn ail ne
 DELICIOUS DRINKS

gah ra
 PINK LEMONADE
A OUR PINK LEMONADE IS A FAVOURITE AT THE PARLOUR AND GOES
HAND-IN-HAND WITH A YUMMY CUPCAKE. THE CRANBERRY JUICE PROVIDES THE
PRETTY PINK COLOUR. FOR OTHER VARIATIONS, ADD BLACKCURRANT JUICE
FOR A DEEPER CERISE PINK OR KIWI JUICE FOR A LIGHT GREEN.
Makes approximately 4 glasses

100ml freshly squeezed lemon juice

100g caster sugar
500ml water
60ml cranberry or raspberry juice
Ice cubes and lemon slices, to serve

Juicer or citrus press

Saucepan
Glass jug or teapot
Tall glasses

Place the lemon juice, caster. sugar and water in

a saucepan and bring to the boil. Simmer until
the sugar crystals have dissolved, then set aside
to cool.

Once cool, add the cranberry juice.

Serve cold in tall glasses with lots of ice and

slices of fresh lemon,

DELICIOUS DRINKS
 4159}
Pan

Meessaottt

MINTEANI
A LIGHT AND REFRESHING ICED MINT TEA COCKTAIL
PERFECT FOR A SUMMER PARTY. SERVE IN STYLISH VINTAGE TEACUPS
TO'CREATE-A SOPHISTICATED YET RELAXED LOOK.
Makes approximately 4 teacups

ingnutionts
Handful of fresh mint leaves
| tsp Peggy’s Peppermint & Green Tea Leaves
or any other good-quality peppermint tea
150m! water
150ml freshly squeezed lemon juice
150g caster sugar
50m! vodka
A splash of Creme de Menthe
A splash of freshly squeezed lime juice
Ice cubes ,

Juicer or citrus press

Saucepan
Glass jug or teapot
(with an infuser, if using loose-leaf tea)
Vintage teacups

Pick the fine leaf tips off the fresh mint twigs
and place into iced water to keep them fresh.

Place the remaining mint leaves together with

the peppermint tea into a glass jug or teapot.

Bring the water to the boil and pour over the

peppermint and green tea leaves. Leave to
infuse for 3 minutes. Allow to cool.

Place the lemon juice and caster sugar in a

saucepan and bring to the boil. Simmer until the
sugar crystals have dissolved, then set aside to
cool.

Once the liquids are cool, mix them together

and add the vodka, Creme de Menthe and lime
juice, Chill.

Serve cold in vintage teacups with ice and the

fine leaf tios of fresh mint.

ie DELICIOUS DRINKS
 SUMMER, BERRY IG Eases
THIS IS A REFRESHING DRINK, PERFECT FOR A HOT SUMMER'S DAY.
Makes approximately 4 glasses

4 tsp Peggy's Summer Berry Tea Leaves or any other

good-quality mixed berry tea
Juice of 1 lemon
Juice of 1orange
50g caster sugar
Ice cubes and fresh mixed summer berries, to serve

Juicer or citrus press

Glass jug or teapot (with an infuser, if using loose-leaf tea)
Short glasses

Place the summer berry tea leaves into_a glass

jug or teapot.

Bring the water to the boil and pour over the

summer berry tea leaves. Leave to infuse for 3-5
minutes. Allow to cool.

Place the lemon, orange juice and caster sugar

in a saucepan and bring to the boil. Simmer until
the sugar crystals have dissolved, then set aside
to cool,

Once the liquids are cool, mix them together.

Chill.

Serve cold in short glasses with ice and a few

fresh summer berries,

DELICIOUS DRINKS
 athe,

Big opt

flO lev ne COC Ola ic

WITH VANILLA
A WONDERFUL W NT ER WARMER FORTHE SERIOUSLY SWEET-TOOTHED.
SERVE Witte SPC ED CHinISIMAS BISCwlis OR JUS) ENJOY ON tis OWN:
Makes approximately 4 glasses

150ml whipping créam

300mI milk _
Pinch ground nutmeg
Seeds of 2 vanilla pod
150g white chocolate

Saucepan
Tall glass mugs

Place the cream, milk, nutmeg and vanilla seeds

(you can also add the pod but remove it before
adding the cream to the chocoate) in a saucepan
and bring to a bare simmer.

Place the chocolate in a mixing bowl and pour

over the hot cream. Whisk together until the
chocolate has melted.

Serve warm in tall glass mugs.

O ELICIOUS DRINKS
 Pe bahh ard

OM
Ee A Dia Ole Hie
@ ATE
m~CHOCOROUIC'’S DELIGHTIUSING REAL CHOCOLATE INSTEAD OF JUST
COCOA POWDER MAKES ALL. THE DIFFERENCE. THIS IS A SUMPTUOUS REC! MM

THAT WILL GIVE YOU AN INSTANT HIT OF HAPPINESS.

Makes approximately 2 mugs or 3-4 teacups

125g plain chocolate (minimum 53% cocoa solids),

chopped or in buttons
2 tsp cocoa powder, plus extra
for dusting (optional)
125ml whipping cream
300ml! milk
Seeds of 2 vanilla pod

Saucepan
Teacups
Stencil Coptional)

Place the cream, milk and vanilla seeds (you can

also add the pod but remove it before adding
the cream to the chocolate) in a saucepan and
bring to a bare simmer.

Place the chocolate in a mixing bow! and sift

in the cocoa powder. Pour over the hot cream.
Whisk together until the chocolate has melted.

Return to the saucepan and heat again for a

few more minutes while stirring. Do not allow
to boil as the chocolate can burn and become
bitter. Taste to make sure the cocoa powder has
completely dissolved. Pass through a sieve.

Serve warm In teacups.

For a pretty patterned effect, place a small

stencil over the rim of the teacup and dust with
cocoa powder.

) ELICIOUS DRINKS
 Tey, teaeet

BANANA & PEANUT BUTTER SMOOTHIE

THIS DELICIOUS ENERGISING DRINK IS ENJOYED BY YOUNG AND OLD
AN D GREAT FOR USING UP OVER-RIPE BANANAS.
| LOVE DRINKING IT IN THE MORNING AS IT MAKES A QUICK
AND. WHOLESOME BREAKFAST. °
Makes about 2 glasses

2 very ripe bananas

S$50mil cold milk
1 tbsp smooth peanut butter
1-2 tsp honey (depending on the ripeness of the
bananas)

Free-standing or hand blender with a jug

Tall glasses
Straws :

Place all the ingredients into the jug and blend

until smooth and frothy.

Serve immediately in tall glasses.

DELICIOUS DRINKS
 persevensPho,

MUDEE Devils
MULLED WINE IS ONE OF MY FAVOURITE CHRISTMAS TREATS AND REMINDS
ME OF THE WONDERFUL HOURS FHAVE SPENT AT GERMAN: CHRISTMAS MARKETS
NEAR MY HOME, STANDING KNEE-DEEP IN SNOW. MULLED WINE, OR GLUHWEIN AS | CALL IT,
TASTES DELICIOUS WITH TRADITIONAL CHRISTMAS COOKIES SUCH AS MY MULLED
WINE COOKIES (SEE PAGES 52-3) OR GINGERBREAD (SEE PAGES 50-51). FOR Ares yi ree,
| SERVE THE MULLED WINE IN UNIQUE VINTAGE TEACUP WINE GLASSES.
Makes about 4 teacups

] orange, plus extra slices for serving

500ml red wine
50ml green ginger wine
100ml water
35g caster sugar
1 tsp cloves, crushed
2 cinnamon sticks, crushed, plus extra
for serving
“2 tsp ground nutmeg
1 star anise, crushed, plus extra for serving

Potato peeler
Saucepan
Fine sieve or muslin
Vintage teacup wine glasses or any other
beautiful heatproof glasses or mugs

Peel the rind from the orange and cut it in half.

Place the orange peel, orange halves and all the

other ingredients in a saucepan. Gently warm
for about 20 minutes. Do not allow it to boil.

Take the pan off the heat, cover the top with
cling film or a lid and leave to infuse for at least
30 minutes,

Once infused, strain through a fine sieve to

remove the peel and spices.

Serve warm in vintage teacup wine glasses.

DELICIOUS DRINKS
i
ea
O Pas = A LU O < xe LU
In this chapter | demonstrate the decorating Edible glue You can by ready-made edible
techniques and other finishing touches used glue, but | tend to make mine by mixing 1 tsp
to assemble and embellish the cakes and gum tragacanth with 150ml water. You can also
confections throughout this book. It’s called The use CMC instead of gum tragacanth. At first
Icing on the Cake because all the techniques the mixture will be lumpy but, when stirred
and recipes given here will add that touch of occasionally, the powder will slowly swell and
finesse to your baking. This chapter is a helpful combine with the water to make a smooth and
resource of easy-to-follow tips on “making thick gel. If it stiffens too much, just add a little
simple sugar blossoms, frosting and icing cakes more water. The consistency should be a bit
and cupcakes and making royal icing for piped softer than hair gel. | use edible glue to stick
decorations. As the quantities vary with each together sugar paste or flower paste.
recipe, here are some basic ratios and explanations
for the most essential ingredients used: Royal icing You can buy ready-made royal
icing sugar, which is icing sugar pre-mixed with
Soft modelling sugar paste On its own sugar powdered egg white, and all you have to do is
paste is too soft for moulding and tears during add water. These mixes work very well but can
the process so | mix it with gum tragacanth, which be alittle costly. | make my royal icing from sifted
is a tasteless, water-soluble natural gum used as cane icing sugar as it is finer than beet icing
a hardening or thickening agent. The ratio is sugar. The ratio of icing sugar to liquid egg white
roughly 1 tsp gum tragacanth to 300g sugar (be it fresh, pasteurised or powdered mixed with
paste, depending on the required stiffness. It does water) is 6:1. So for 3kg icing sugar you need
tend to make the sugar paste a little dry, so add 500m liquid. This is a good guide for a general
a dab of white vegetable fat to make the paste recipe that you can scale up or down as required.
smooth and pliable again. Once mixed, the sugar When making royal icing, it is crucial that all your
paste needs to rest for about 30 minutes to firm equipment is grease-free as otherwise the icing
up. As the paste dries out quickly when exposed will not propertly stiffen. Likewise take great
to air it should be covered with cling film or placed care not to get any yolk in with your white when
in aplastic bag. separating your eggs.

Free-standing electric mixer with whisk

and paddle attachment, for example
from Kitchen Aid or Kenwood
Food processor or hand blender
A set of different sized mixing bowls
Measuring jug
Rubber spatula
Pastry brush with natural or synthetic bristles
(silicon brushes do not pick up enough liquid)
Selection of baking trays
Large non-stick rolling pin
Pair of marzipan spacers
Fine sieve for dusting and sifting flour and
icing sugar
Small and large palette knife
Sharpe pair of scissors
Cake leveller or long serrated kitchen knife
Small plain edged kitchen knife
Wire cooling rack
Deep saucepan
Metal disc or other flat-disc
(such as the loose base of a springform cake tin)
Non-slip tilting turntable
Plastic piping bags
Cling film
Silicon or greaseproof paper

THE ICING ON THE CAKE

 oe

SIMPBE DAISIESrc EEAV ES

White sugar paste

White vegetable fat
Yellow and green paste food colour
Petal dust (optidnal)
Small amount of royal icing mixed to soft-peak consistency and coloured to a pale yellow shade (see page 183)

Small non-stick plastic board with non-slip mat

Small non-stick plastic rolling pin
Daisy plunge cutter, or similar
Small leaf cutter
Dresden or veining tool
Perforated foam pad
Plastic artist's palette with 10 wells, or use perforated foam pad
Fine artist’s brush (optional)
Paper piping bag (see page 184)

To make a daisy Knead the sugar paste with To make a leaf Knead the sugar paste with a
a small amount of white vegetable fat until small amount of green paste food colour and
smooth and pliable. Roll out the paste to a then white vegetable fat until smooth and
thickness of approximately 2mm. pliable. Roll out the green paste to a thickness
of approximately 2mm.
Place the daisy cutter on the paste and press
firmly. Lift off the cutter and, using your Place the small leaf cutter firmly on the green
fingers, clean up the petal edges. Release paste and press. Lift off the cutter and release
the daisy from the cutter on to the foam pad. the leaf from the cutter on to the foam pad.
Using the veining tool, score down the centre Using the veining tool, score down the centre
of each petal. Place the daisy in a well of the of the leaf to create a curved shape. Leave on
palette or on the foam pad.and leave to set. the foam pad to set.

To add a yellow centre to the daisy, use a

paper piping bag filled with pale yellow royal
icing in a soft-peak consistency. Pipe a small
dot in the centre of the flower. Leave to dry.

ae ; THE ICING ON THE CAKE

 QUICK &2EASY BLOSSOMS

White sugar paste coloured with paste food colour, as required

White vegetable fat
Petal dust (optional) ;
Small amount of royal icing mixed to a soft-peak consistency (see page 183)

Small non-stick plastic board with non-slip mat

Small non-stick plastic rolling pin
Blossom cutter
Blossom veiner
Plastic artist’s palette with 10 wells, or use perforated foam pad
Fine artist's brush (optional)
Paper piping bag (optional)

Knead the sugar paste with a small amount and press. Carefully bend the veiner outwards
of paste food colour, if using, and then white to release the shaped blossom and place in a
vegetable fat until smooth and pliable. Roll out well of a palette or on a foam pad. Leave to set
the paste to a thickness of approximately 2mm. for at least a few hours or preferably overnight.

Place the blossom cutter on the paste and Once dry, you can add shades of colour to your
press firmly. Lift off the cutter and release the blossoms by brushing with a tiny amount of
blossom. Cut a few at a time. Lightly grease the petal dust using a fine artist's brush. If required,
blossom veiner with white vegetable fat. One pipe a small dot of icing in the centre of the
by one, place each blossom shape in the veiner blossom and leave to dry.

THE ICING ON THE CAKE

 first

CHRYSANTHEMUMS

White sugar paste coloured with paste food colour, as required

Gum tragacanth
White vegetable fat
Chrysanthemum silicon mould (| use one from First Impressions)

Knead the sugar paste with small amounts of Rub a thin layer of white vegetable fat over
gum tragacanth until firm and pliable. Add the the mould. Press a walnut-sized piece of paste
food colour to achieve the required shade. If firmly into the mould. Smooth the surface
the paste feels sticky, add a small amount of with a palette knife and clean up the edges
white vegetable fat. Wrap the paste in cling with your fingers. Carefully bend the mould
film and leave for 15-30 minutes to firm up. outwards to release the flower.

RICE-PAPER BLOSSOMS

sce edible rice paper

Edible pearl lustre spray in pink, blue and green
Flower paper punch

Spray the rice paper with the edible pear! lustre and leave to dry
for a few minutes. Keep the rice paper as flat as possible as the
spray will make it curl slightly.

Using the paper punch, cut out the flower shapes.

THE ICING ON THE CAKE

 APPLIQUE BLOSSOMS

White sugar paste coloured with paste food colour, a required

Gum tragacanth
White vegetable fat
A small amount of clear alcohol, such as vodka, or edible glue (See page 172)

Small non-stick plastic board with non-slip mat

Small non-stick plastic rolling pin
Selection of blossom cutters in different shapes and sizes
Fine artist’s brush

Knead the sugar paste with small amounts paste and press firmly. Lift off the cutter and
of gum tragacanth until firm and pliable. Add release the blossom. Cut as many different
the food colour to achieve the required shade shapes, sizes and colours as required. Brush a
then knead in a small amount of vegetable fat small amount of clear alcohol or edible glue
until smooth and pliable. Roll out the paste to on to a large blossom and place a medium-
a thickness of approximately 2mm. When not sized blossom on top. Layer as many different
in use, wrap the paste in cling film to prevent sizes and colours together as required. Leave
it drying out. Place a blossom cutter on the to slightly set before applying to the cake.

The appliqué blossoms should be set enough that they hold their shape, but pliable enough
that you can place them on curved surfaces without the paste cracking.

THE ICING ON THE CAKE

 AUTUMN LEAVES

White vegetable fat

Edible copper and gold lustre powder

Autumn leaf silicon motld

(| use one from First Impressions)
Small non-stick plastic rolling pin
Large soft powder brush
Perforated foam pad to dry leaves

Make the leaves at least one day ahead of use fingers until it is an even thickness, then trim
to allow them enough time to set. Knead the away any excess marzipan with a kitchen knife.
marzipan until smooth and pliable. Rub a thin Carefully bend the mould outwards to release
layer of white vegetable fat over the mould. the leaf. Place the leaf on a small piece of
Place a walnut-sized piece of marzipan into greaseproof paper. For an autumnal effect,
the mould and, using a rolling pin, press down brush the leaf with a mixture of edible copper
until the marzipan covers the leaf design. and gold lustre powder. Transfer the leaf to a
Flatten and smooth the surface with your foam flower pad and leave to set.
Deemer eee eee terete tees e esses ease ane eesesresesesesessssene

| use marzipan rather than sugar paste for these leaves as its natural oil enhances the metallic
lustre. If too soft, knead in a little icing sugar or gum tragacanth into the marzipan until firm.

ae THE ICING ON THE CAKE

 FROSTING: CUPCAKES
USING A PIPING BAG AND ROUND NOZZEE
Whether you are using a plain round nozzle or hand. As the frosting soreads, move the nozzle
a star nozzle, the technique for piping frosting from the centre of the cupcake to around the
on to cupcakes is the same. outside while squeezing at a steady pressure.

To prepare the plastic piping bag, snip the When you have gone once around the outside
tip to make an opening large enough for the of the cupcake, slowly come back to the
nozzle. Fit the nozzle then fill the piping bag centre. Pipe another layer over the first one.
with frosting that is soft.but still cool enough
to hold its shape when piped. Twist the open Once you reach the centre of the cupcake,
end of the bag closed and hold it in a fist to stop squeezing, then lightly push the nozzle
prevent the frosting from oozing out the top. down into the frosting just a few millimetres
and lift the nozzle off. This motion creates a
Hold the piping bag vertically with the nozzle perfect peak tothe frosting.
close to the centre of the cupcake. Squeeze
the bag until the frosting comes out: the Once the frosting has been piped on top, chill
pressure should be coming from your fist. Hold the cupcakes for 15-30 minutes to set before
the tip of the piping bag steady with your free adding your chosen decoration.

THE ICING ON THE CAKE

 fereey,

EROSTING CURGAKES
USINGeASS MALE PALE CLE sKNTEEe
Make sure the frosting is soft and spreadable.

Pile the equivalent of two palette-knives worth

of frosting onto the top of the cupcake, Using a
palette knife, spread the frosting over the top of
the cupcake, scraping the palette knife straight
down the edge of the paper cake case.

Using the palette knife, spread the frosting

sideways around the top of the cupcake, slightly
flattening the top but retaining the dome shape.

To finish, sweep the palette knife once around

the sides of the cupcake along the ege of the
paper cake case and then lift off.

Once the frosting has been spread on top, chill

the cupcakes for 15-30 minutes to set before
adding your chosen decoration.

ae gite THE ICING ON THE CAKE

 +

iss! ia] ICING ON THE CAKE

 ASSEMBLING LAYER CAKES

Cake leveller or large serrated knife

Non-slip turntable
Flat metal disc that is larger than the turntable
(| use the loose base of a springform cake tin)
Cake card the same size and shape as the cake
Pastry brush and jug Cif the recipe requires sugar syrup)
Large flat palette knife
Metal side scraper

1 Evenly trim the tops of all the cake layers using either 9 Using a large flat palette knife, spread the
a cake leveller or large serrated knife. buttercream, frosting or ganache over the surface
of the cake as in step 5. Apply enough pressure to
2 Discard the trimmings. For light sponges, also trim spread the coating thinly until the dark crumb shows
the bottom off the middle layer to remove any dark through and the excess coating overlaps the edges.
crumb: this is not required for a dark chocolate cake.
If any dark crumb is left on top of the cake after 10 Holding the palette knife vertically, push the
trimming, rub the surface in a circular motion using overlapping coating down the sides of the cake.
your hand held flat until the majority of the darker Spread the coating sideways using a back-and-forth
crumbs have come off. paddling motion while turning the turntable against
the direction of the palette knife.
3 Centre a flat metal disc on top of a non-slip turntable,
then place the cake card in the middle, securing it 11 Once the cake is covered, take a metal side scraper
to the disc with a dab of buttercream or ganache. all round the sides in a single swoop to get them as
Spread a thin layer of buttercream or ganache over straight as possible. Again, this should be a very thin
the cake card. layer that allows the dark crumb to show through.

4 Lay the bottom cake layer on the cake card with 12 Clean the top surface of the cake by scraping any
the crumb side facing downwards. If required by the excess coating from the edges towards the middle
recipe, brush the cake layer with sugar syrup. using the palette knife in a ‘flicking’ motion. This first
coat is called the crumb coat; its purpose is to hold
5 Spoon the filling onto the middle of the cake layer. any crumbs together and create a basic shape for the
Using a large flat palette knife, spread the filling evenly cake. The better the crumb coat, the better the final
outwards from the middle by turning the turntable result. Chill the cake until the crumb coat has set, this
against the direction of the palette knife. Hold the may betpeen 30 minutes and 1 hour.
palette knife edge parallel with the cake, but with the
blade tilting upwards slightly. Spread the filling evenly 13-14 For the final masking coat, cover the cake top
to a thickness of approximately 3-Smm. and sides with clean, crumb-free buttercream, frosting
or ganache as in steps 9 and 10. Use enough coating so
6 Lay the middle cake layer on top of the bottom that no crumbs show through. You will need to work
layer; for a light sponge, this is the layer that has been fast at this stage as the chilled crumb coat underneath
trimmed on both top and bottom. If required by the will quickly set the fresh masking coat.
recipe, brush the cake layer with sugar syrup.
15 Once the top and sides of the cake are masked,
7 Spread the filling over this middle cake layer, as in run a metal side scraper all round the sides in a single
step 5, then lay the top cake layer on top of the middle swoop as in step 11, holding the bottom edge of the
layer with the crumb side facing upwards. Press down side scraper against the cake card. If the results are
gently with your hand held flat to remove any air not perfect the first time, repeat this step as it requires
pockets between the layers. a little practise.

8 Spoon a generous amount of buttercream, frosting 16 Clean the top surface of the cake as in step 12. Chill
or ganache on top of the cake. the cake in the fridge for at least 1 hour or until set.

THE ICING ON THE CAKE

 watt,

ROYAL ICING

Icing sugar, sifted (see page 172)

Squeeze of lemon juice
Egg white or Meri-White powdered egg white (mixed with water as per the
instructions on the packet)

Electric mixer with paddle attachment

Rubber spatula
Medium-sized bowl or plastic food storage container with lid
Clean damp cloth
Cling film Coptional)

Place the icing sugar in the clean and grease- Continue mixing at the lowest speed for 4-5
free bowl of an electric mixer together with minutes. Keep an eye on the consistency as
the lemon juice and three-quarters of the egg royal icing can easily become overworked and
white or Meri-White. overly aerated if mixed too long.

Mix on the lowest speed until combined. You The royal icing is ready when stiff peaks appear
may want to cover the mixing bowl with a around the sides of the bowl and you can hear
cloth to prevent icing sugar dust from going a sloshing sound as the paddle moves the
everywhere. If the mixture looks too dry, icing around. The icing should be smooth and
add a little more liquid until the icing looks satin-like in texture.
smooth but not wet. After approximately
2 minutes, scrape the sides of the bowl to Transfer into a clean bowl or plastic food
make sure the icing is well combined. Should storage container and cover with a clean damp
the mixture still look too dry and grainy cloth. The icing can be stored for up to 1 week
along the edges, add a little more liquid. at room temperature if covered with a lid or
Should the icing look slightly runny and cling film.
glossy, adjust the consistency by adding a
little bit more sifted icing sugar.

FILLING A PIPING BAG WITH

ROYAL ICING
When filling a paper piping bag with royal icing, Fold the top of the piping bag over, away from
use approximately 1 tablespoon at a time. The the seam, and keep folding until you cannot
cleanest way to fill a bag is use a palette knife, fold any further to create tension on the bag;
scraping the icing down the folded edge of this tension will make it easier to pipe.
the piping bag and letting it drop inside. With
a clean palette knife, carefully push the icing Store the filled piping bag in a re-sealable
down the bag as far as possible. plastic bag until ready to use. Once ready to
pipe, snip a small section straight across the
Once filled, flatten the open end of the piping tip of the bag using a pair of sharp scissors.
bag with the seam centred on one side.

After being stored for a few days, the liquid and icing may separate. If this occurs, place the
icing in the bowl of an electric mixer and mix on the lowest speed to bring it back together.

THE ICING ON THE CAK m7

 COLRGU RS 3CON
SI STEN Cy
ee wlll need
Royal icing
Small palette knife
Jug filled with water
Clean smooth worksurface or flat disc for mixing, or use a small bowl
Paste or liquid food colour
Cling film or re-sealable plastic bag (optional)

COLOURING ROYAL ICING CONSISTENCY OF ROVAE ICING

1 Place the royal icing onto a clean surface or 4 To make soft-peak royal icing, dip the palette
flat disc next to a small amount of food colour. knife into water and mix it through until the
Using a palette knife, pick up small amount of icing looks a little glossy and forms peaks
royal icing and mix it with the food colour. that fall over, yet still hold their shape. This
2 Work the food colour through the icing, consistency is for piping outlines, borders and
breaking down any tiny colour specs as, if not dots as well as for stencilling work.
mixed properly, these can burst and bleed as 5 To make runny royal icing, keep adding water
the icing dries. until the icing looks shiny, flows together and
3 Once mixed, add the coloured icing a little at flattens within 4-6 seconds. This consistency
a time to the white icing and blend until you is perfect for flooding cookies.
have achieved the required shade.

THE ICING ON THE CAKE

 MAKING A PAPER PIPING BAG
Take a rectangular piece of silicon or waxed 2 With your left hand, wrap the longer corner
greaseproof paper - approximately 30cm x on the left around the tip of the cone twice.
45cm (12in x 18in) - and cut it in half diagonally
from one corner to the opposite corner. Rather 3 Join the corner together with the other two
than making a series of snips, slide the blades corners at the back of the cone. .
of the scissors through the paper to make a
cleaner cut. 4 lf the bag has an open tip at the point of the
cone, close it by adjusting and tightening the
Hold one of the resulting paper triangles inner and outer layers. Wiggle the layers back
with your hand at the middle of the longest and forth until the cone forms a sharp point.
side and with your hand on the point on the
opposite side. The longer side of the triangle 5 Fold the corners at the open end into the
should be on your left. inside of the bag twice to prevent it unravelling.

1 Curl the shorter corner on your right over to

the corner that is pointing towards you, so that
it forms a cone.

“ weeaie
When filling, only ever half-fill the piping bag otherwise the contents will ooze out when you squeeze.
Once half-full, close the bag by folding the side with the seam over to the plain side twice.

THE ICING ON THE CAKE

 PI PINGeTECHNI@ UES
The piping techniques demonstrated above example, along the sides of a cookie. Once you
are very useful to practise your general piping are approaching the finishing point, gradually
skills. Instead of piping directly onto a cookie bring the bag down, stop squeezing and lay
or cake, simply take a piece of greaseproof the line by touching the finishing point with the
paper and pipe on to that instead. You can tio of the bag. This is called the lifting method.
also place templates underneath it and trace
them through the paper with your piping bag. PIPING DOTS
If you have never piped with royal icing before, Hold the tip of your piping bag Imm above the
this task is a great way to train your skills, after surface and squeeze out the icing to produce
all practice makes perfect. a dot on the surface. Keep the tip low inside
the dot and allow the dot to spread to the
First snip a small tio off your piping bag required size. Once the dot has reached the
already filled with icing, Hold the bag between required size, stop squeezing and lift off the
the thumb and the fingers of your preferred tip while flicking it in a circular motion. Should
hand; place your thumb over the folded end of the dot form a little peak at the top, flatten it
the bag so that the bag stays firmly closed and carefully with a damp artist’s brush.
place your index finger along the seam at the
back of the bag. Use the index finger of your PIPINGeELOOPS AND SWAGS
other hand to guide the nozzle. Start as you would for piping lines. Holding
your bag almost vertically to the surface,
PIPING LINES touch the starting point with the tip and slowly
Holding your bag at a 45°angle to the surface, squeeze out the icing. As you squeeze, lift the
touch the starting point with the tio of the bag bag up by about 2.5cm Cin) and move it from
and slowly squeeze out the icing. As you are one side to the other in circular movements,
squeezing, lift the bag up about 2.5cm (Clin) overlapping the lines in even intervals to create
and guide the line straight towards you or, for evenly spaced loops and swags.

If you find it difficult to space the loops and swags out evenly, mark the
points where the loops will meet and use them as guides.

ae THE ICING ON THE CAKE

 Senge?

THANK YOU

| have taken so much pride in writing this book, Thanks to my lovely retail angels, Zane Sniedze,
from the initial concept to creating the recipes and Laura McGowan, Patience Harding, Reena Mathen
photographing at the Peggy Porschen Parlour, and Theresa Thomezik who all brightened up the
that | have cherished every single minute. pages with their beautiful smiles.

From the bottom of my heart, | would like A big thank

you goes to our model,
the lovely Eleanor
to thank everyone who has helped to make Jones for eating more Ice Cream Cake Pops than
Boutique Baking possible. As always, it has been any child at this age should and to Javier and Toni
a great team effort and | could not have done it of By Appointment Only Design for contributing
without the help of some very special people. the most beautiful flower arrangements.

| would like to thank my publisher and the team | would also like to take this as a special
at Quadrille Publishing, Alison Cathie, Jane O'Shea, opportunity to thank the entire team at Peggy
Helen Lewis and Lisa Pendreigh for their shared Porschen Cakes, it’s been a fantastic first year and
enthusiasm and support in creating this book. As you have all helped in making the Parlour the best
always, it’s been wonderful working with you. place to eat cake in London. Well that’s what |
think anyway. | feel blessed to have such a talented
A big thank you to my favourite photographer, and enthusiastic team and | truly cherish working
Georgia Glynn Smith, who has once again created with all of you.
magical pictures. To the very talented stylist Vicky
Sullivan, for setting the perfect scene for my cakes. A very special thank you goes to my lovely great
And to Helen Bratby for designing this beautiful aunt Anita Leibel and her grandson Fabian, both
book. I’m so glad you all have been part of the have been tirelessly collecting the most beautiful
team as | could not have done it without you. vintage china pieces, many of which | have used
as prop’ in this book. Since, | have become so
| also would like to thank the wonderful artist Carol hooked on the whole vintage china thing and my
Gillott for coming on board and providing such collection is ever-growing.
a beautiful illustration for the front cover. | have
been a fan of her work for such a long time and | | would like to thank my dad, Lee Pollock, Toni
am thrilled to be working with her. Franken, Brian Ma Siy and Chalkley Calderwood
for helping to turn my creative vision for the
| would like to thank Mark Shipley for his invaluable Parlour into reality and all of our suppliers who
guidance and business expertise. My colleague have supported us right from the start.
Stephanie Balls for assisting me with the initial
concept for Boutique Baking and for always being A heartfelt thank you to all of our customers, past
at hand when I’m lost for words. A massive thank and present, for your support and trust which has
you goes to my talented baker Marianne Stewart, helped grow Peggy Porschen Cakes from a small
who has played a key role in developing some business to the brand it is today.
of the most delicious recipes in this book. And
to my talented team of cake decorators, Cinthia Last but certainly not least, an overwhelming
Panariello, Franziska Thomezik, Maxie Giertz, amount of gratitude goes to my family, for giving
Naomi Lee, and Nicola Furle, who have all been me all the strength and support | could ever wish
invaluable throughout the entire production. for and more.

ACKNOWL EDGEMENTS
 agit ees,

SUPPLIERS

Most of the equipment and ingredients used to create the cakes and confections in this
book are available from specialist cake decorating suppliers and, increasingly, the more
everyday items can be found in supermarkets and general cookware shops.

My own website - www.peggyporschen.com - includes an online shop where you can

purchase specialist cake decorating tools and ingredients, as well as an assortment of
cookie cutters and other bakeware products. In addition, there is a small selection
of handmade jams and exclusive loose-leaf tea blends available from Peggy’s Pantry.

Throughout each year, | run a series of Each morning my team of specialist

classes at the Peggy Porschen Academy. bakers freshly bake a range of layer cakes,
So whether you want to perfect your cupcakes, cookies and other yummy delights
piping techniques to create irresistible for visitors to the Peggy Porschen Parlour to
cookies or brush up your baking skills either enjoy there and then with an artisan
to make heavenly cupcakes decorated tea blend or coffee or to take away for a
with posies of spring flowers, there is a teatime treat. If you have enjoyed the recipes
suitable course. in this book, | hope you will pay us a visit.

Peggy Porschen Academy Peggy Porschen Parlour

30 Elizabeth Street 116 Ebury Street
Belgravia Belgravia
London SW1IW 9RB London SWIW 9QQ
www.peggyporschen.com www.peggyporschen.com

SUPPLIERS
tee
 INDEX

Ce
Advent calendar cookies 45 blueberries: triple berry teaspoon chocolate cakes 148-53
almonds cheesecakes 145 biscuits 43 drinks 156-68
chocolate Battenberg butterfly biscuits, citrus 36 white chocolate passion banana and peanut butter
cake 141-3 cake 108-11 ; smoothie 166
lemon, almond and poppy cookie Advent calendar 45 home-made hot chocolate
seed cake 128 ec cosmo cupcakes 82 165
Morello cherry Bakewell caramel cranberries hot white chocolate with
tarts 19-21 banoffee cupcakes 56-9 cosmo cupcakes 82 vanilla 163
Peggy's signature creamy caramel layer cake light luxury fruit cakes minteani 159
macaroons 27-9 1OO=3 148-53 pink lemonade 156
raspberry and rose dome carrots: scrumptious carrot pink lemonade 156 summer berry ice tea 160
cake 130-7 cake 112-15 cupcakes 56-82
cheesecakes, triple berry 145 banoffee cupcakes 56-9

bBakewell tarts,
cherries
Black Forest cupcakes 65-7
light luxury fruit cakes
Black
65-7
chocolate
Forest cupcakes

heaven
eggnog
equipment
kugelhopfs,
172
mini 138

Morello cherry 19-21 148-53 cupcakes 78-81

bananas Morello cherry Bakewell frosting 178-9
banana and peanut butter tares 19-2) lemon and raspberry
smoothie 166 chocolate cupcakes 73 figs: light luxury fruit cakes
banana frosting 147 banana loaf cake with ‘sticky toffee cupcakes 148-53
banana loaf cake with banana frosting 147 61-3 flower decorations
banana frosting 147 banoffee cupcakes 56-9 strawberry and appliqué blossoms 176
banoffee cupcakes 56-9 Black Forest cupcakes champagne cupcakes autumn leaves 177
Battenberg cake, 65-7 69-71 chrysanthemums 175
chocolate 141-3 chocolate Battenberg vanilla chiffon cupcakes daisies and leaves 173
berries cake 141-3 75-7 quick and easy blossoms
summer berry cake 87-9 chocolate crunch cake and leaves 174

dL
summer berry ice tea 160 with marshmallows and rice paper blossoms 175
triple berry cheesecakes 145 pistachios 16 frostings
biscuits 36-53 chocolate hazelnut torte decorations for cakes banana 147 :
blossom biscuits 40 125-7 appliqué blossoms 176 cupcake techniques 178-9
citrus butterfly biscuits 36 chocolate heaven autumn leaves 177 fruit cakes, light luxury
cookie Advent calendar 45-7 cupcakes 78-81 chrysanthemums 175 148-53
gingerbread village 48-51 dark chocolate truffle daisies and leaves 173
mulled wine stars 52 cake 105-7 quick and easy blossoms |
Springerle cookies 39 home-made hot ehocolate and leaves 174
teaspoon chocolate 165 rice paper blossoms 175 hated
biscuits 43 hot white chocolate with doughnuts, -cookie Advent calendar
Black Forest cupcakes 65-7 vanilla 163 mini cinnamon 31 45-7
blossom biscuits 40 Neapolitan marble cake 123 dried fruit: light luxury fruit gingerbread village 48-51

INDEX
 te, md
Sense?

he hazelnuts
YW
macarons, Peggy’s signature pistachio nuts, toffee: sticky toffee
chocolate crunch cake 27-9 chocolate crunch cake cupcakes 61-3
with marshmallows and marble cake, Neapolitan 123 with marshmallows and 16 torte, chocolate hazelnut
pistachios 16 marshmallows poppy seed and lemon cake 125-7
chocolate hazelnut torte chocolate crunch cake 128 truffle cakes
125-7 with marshmallows and dark chocolate 105-7
pistachios 16 ,
tipsy orange 91-3

‘
marshmallow puffs 32 “ay,
AL meringue kisses 15 raisins: light luxury fruit
ice cream cake pops 22-5 minteani 159 cakes 148-53 AL
ice tea, summer berry 160 mulled wine 168 raspberries vanilla chiffon cupcakes
icing mulled wine stars 52 lemon and raspberry 75-7
decorations and cupcakes 73 Victoria cake, glorious 116-19
techniques 173-85 raspberry and rose dome
royal icing 182-3 YU cake 130-7
Neapolitan marble cake 123 triple berry cheesecakes AAL
145 walnuts
1
rice paper blossoms 175 banana loaf cake with
ae sponge: @ royal icing 182-3 banana frosting 147
raspberry and rose dome oranges scrumptious carrot cake
cake 150-7 citrus butterfly biscuits 36 112-15
tipsy orange truffle cake ay wine, mulled 168

h
91-3 Springerle cookies 39
strawberries
kugelhopfs, mini eggnog 138 strawberry and
champagne cupcakes

( i passion fruit:
white chocolate passion
69-71
triple berry cheesecakes
layer cakes 87-119 cake 108-11 145
assembling 18] peanut butter: sultanas: light luxury fruit
lemons banana and peanut butter cakes 148-53
citrus butterfly biscuits 36 smoothie 166 summer berry cake 87-9
lemon, almond and poppy Peggy's signature

LC
seed cake 128 macarons 27-9
lemon and raspberry pineapple:
cupcakes 73 scrumptious carrot cake tarts, Morello cherry
lemon limoncello cake 2-15 Bakewell 19-21
97-9 piping teaspoon chocolate biscuits

pink lemonade 156 making piping bags 184 43

limes: citrus butterfly piping techniques 178, tipsy orange truffle cake
~biscuits 36 182, 185 Si-s

INDEX
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 PEGGY PORSCHEN
founded Peggy Porschen Cakes in 2003, which
swiftly established her as one of the leading bakers
and cake decorators of our generation. With her
unique individual style, the business was an instant
success, receiving commissions for exclusive
celebration cakes and cookies.

Her first book, Pretty Party Cakes won Peggy the

alavemm@ole).<olee) emicelnamnaalc)
EW lceh iele a siccian sialxclaccl)
Gourmand World Cookbook Awards. More recently,
at the prestigious 2011 Great Taste Awards, Peggy
won four commendations, Naveleyeliavejmaat-mmiayie! ain
coveted Great Taste Gold Award for her Chocolate
- Heaven and Black Forest Cupcakes with the judges
describing her cupcakes as “virtually faultless”.

Name taies olelatenel-1V/-1ce) oleai-\aluml @/eice)or-1a00)Omcto\, nealo1

opening of the Peggy Porschen Parlour in London's
Belgravia where Peggy's ready-to-eat collection of
handcrafted cakes are available daily. In January
2011 she opened the Peggy Porschen Academy,
olatelelaikcwil gsimerete) <-1a\ acre atore) i-iald c-|Nare(-1e|(era]5-10 ke)
baking, cake decorating and sugar craft.

Back cover photograph: Adam Ellis

PN dato} alolele}
eye! c=]0] hmel-lelcel(om Gl inlameiaeliag
 MARBLE
CAKE

-1-84949-236-2

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9 "78 1849"492362 : : mi