bake me i'm yours...cake pops by carolyn white
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8/6/2019 Bake Me I'm Yours...Cake Pops by Carolyn White
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bake me I’m yours...
Over 30
designs for
fun sweet treatsCarolyn White
8/6/2019 Bake Me I'm Yours...Cake Pops by Carolyn White
http://slidepdf.com/reader/full/bake-me-im-yourscake-pops-by-carolyn-white 2/5
2 3
contents Introduction 4
Tools and Equipment 6Recipes and Techniques 10
PROJECTS
Let’s Celebrate! 44
Romantic Moments 62
New Baby 78
Seasonal Style 90
Animal Friends 104
Storage and Presentation 116
Suppliers 118
About the Author 120
Index 121
8/6/2019 Bake Me I'm Yours...Cake Pops by Carolyn White
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57
ice pops So realistic you will think they will melt, these delicious pops have been created
as tempting ices. Ideal to eat on any day – whatever the weather.
1 Combine the cake crumb and
buttercream into a stiff mixture.
For the ice cream pops,
2 Roll five large (45g/1¾oz) balls
and place on baking paper.
3 Push the cake balls securely into
the tops of the waffle cones. Melt
the white coating and coat the pops.
As the chocolate begins to firm
scatter sugar sprinkles over. Insert a
piece of flaky chocolate bar to finish.
For the ice lolly pops,
4 Mould five 45g (1¾oz) rectangles.Cut them neatly at the base and
round off the top. Place on baking
paper to cool.
5 Melt the dark chocolate coating.
Pour a little into a prepared piping
bag. Remove the rectangles and
insert a lolly stick into the base.
Remove each stick and pipe melted
chocolate into the hole. Push the
stick back. Repeat for all lollies and
refrigerate for a few minutes.
6 Melt the strawberry coating (re-
melting other colours if required). Dip
each lolly into the white chocolate
coating down to the stick. Lift out,
rotate to remove excess and placein a block until touch dry. Dip into the
strawberry coating to cover two thirds
and then into the sprinkles to finish.
ice pops
Recipes buttercream, ganache Techniques firming mixtures, preparing to decorate, applying coatings
56
you will need…makes 5 of each
• 300g (11oz)
cake crumb
• 150g (5½oz)
buttercream
• 5 flat wooden
ice lolly sticks
• 5 waffle cones
• sugar sprinkles
• flaky chocolate bar
broken into five sticks
• 500g (18oz) eachof dark chocolate,
strawberry and
white chocolate or
candy coating
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92
spring chicks This sweet little fellow is just popping out of his shell! This is really cute as a
spring design or for Easter celebrations.
spring chicks
you will need…makes 8
• 150g (5½oz)
cake crumb
• 75g (3oz)
buttercream
• 8 lolly sticks
• 500g (18oz)
white chocolate
• bright yellow and
marigold orange
paste colours
• yellow flower paste• white sugar paste
• black flower paste
or edible black pen
1 Combine the cake crumb and butter
cream into a stiff mixture. Roll eight
(30g/1oz) balls and mould each into
an hour-glass shape by rolling two
fingers either side of the centre of the
ball. Place on baking paper and firm.
2 Melt the white chocolate callets.
Using a cocktail stick, add bright
yellow paste colouring and mix to a
bright yellow. Pour a little chocolate
into a prepared piping bag. Insert
a lolly stick into the cake ball base,
remove and pipe melted chocolateinto the hole. Push the stick back into
the hole. Repeat for all pops and
refrigerate for a few minutes.
3 Knead the yellow flower paste
and create oval shapes, flattened
for wings. Colour some of the yellow
flower paste with marigold orange
colour and roll little points for beaks.
4 Check if the yellow chocolate needs
re-melting, then coat. As the coating
firms, attach the eyes, beak and wings.
Fix with edible glue if necessary.
5 Create a ball of white sugar paste,
flatten to a circle and cut points all
round. Hold the circle under the cake
pop and thread on to the stick. Dabsugar glue on the upper surface of
the sugar paste and ease on to the
bottom of your pop to create a shell.
Recipes buttercream Techniques firming mixtures, preparing to decorate, applying coatings, tempering chocolate
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Marketing points The latest baking craze from the US,
cake pops have been popping up
all over the internet. In the UK, they
have appeared in Harvey Nichols and
Selfridges stores, and on the BBC show
Something for the Weekend
Bake Me I’m Yours... Cupcake has
sold over 44,000 copies
A tempting gift purchase with over
30 cake pop designs at the
irrestible price of just £9.99
SpecificationsISBN:
Imprint:RRP:
US RRP:Format:
978-1-4463-0137-1D&C
£9.99$14.99Hardback
Size (HxW):
Size (WxH):
Extent:
lllustrations Colour:Edition:
Word Count:
170 x 170mm
6½ x 6½in
128pp
150First
15,000
PUBLICATION DATESEPTEMBER 2011
Rights Available:
Category:
BIC Code1:
BIC Code2:
World
SugarcraftWB Cookery
WFVS Cakes, baking,icing and sugarcraft
The author Cakes 4 Fun was launched in 2001 by Carolyn White, a former protégé of Lindy
Smith. She runs two busy shops in Putney with a talented team of designers,
specialising in bespoke, contemporary and novelty cakes; also running popular cake
decorating and sugarcraft courses.Their cakes have been featured in many wedding
magazines, including Brides and The Good Wedding Guide , as well as in
Crafts Beautiful and Decoration Magazine . They are based in London, UK.
Description A delicious collection of fun cake pop treats for every occasion.
Over 30 colourful projects, from cute animals and romantic wedding rings,
to creepy Halloween creatures and festive Christmas characters.
The simple step-by-step instructions are perfect for beginners, while the gorgeous
designs provide endless inspiration for the more experienced sugarcrafter.
Contents• Introduction
• Tools & Equipment
• Recipes & Techniques
• Let’s Celebrate! • Romantic Moments
• New Baby
• Seasonal Style
• Animal Friends
• Storage and Presentation
• Suppliers and Index
www.rucraft.co.uk
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