The Cake & Bake Collection

164 Pages·2014·28.353 MB·English

OFC Qx_Layout 1 03/09/2014 11:37 Page 1
166 mouth-watering recipes for every occasion
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CAKE AND BAKE BOOKAZINE 14 master_BOOKAZINE 22/08/2014 13:41 Page 2
#MakeTheMoveToMapleSyrup
Leader and Contents_Cake & Bake Bookazine 03/09/2014 15:08 Page 1
Welcome...
EDITOR
Natasha Lovell-Smith
to The Cake & Bake Collection. We’ve sourced more
SPECIAL PROJECTS TEAM
than 160 recipes for budding bakers and seasoned Emma Cant
Laura Atri
cooks alike, from breathtaking cakes and sweet Laura Coppock
Jody-Ann Miller
cupcakes to intricate canapés. These, combined
with our easy-to-follow tutorials mean even GROUP EDITOR
Naomi Abeykoon
amateur bakers can obtain professional results.
ART EDITOR
Whether you’re celebrating in style, or getting Matt Sumner
cosy for a night on the sofa, the next 161 pages
DESIGNERS
hold recipes for every occasion. Turn to page 5 for Laura Robertson, Sarah Mayes,
Ami Williams
show-stopping cakes to impress friends and
GROUP ADVERTISING MANAGER
family, cook up a meal they’ll never forget with our tasty savoury Daniel Lodge
01206 505951
selection, or head to page 105 to fill your home with the warming scent
of freshly baked bread. ADVERTISING MANAGER
Owen Cook
Of course we couldn’t leave you without some seasonal favourites as 01206 505939
[email protected]
well. We’ve hand-picked a selection of delightful recipes to showcase
ACCOUNTS
your creativity. Page 144 features an exquisite Easter gingerbread house,
Phillip Bale
that is sure to go down a treat with kids. Perfect for school holidays, they 01206 505907
can get involved from start to finish; cutting out gingerbread shapes, MARKETING MANAGER
Andrea Turner
measuring the house components, and decorating the finished product 01206 505961
[email protected]
with an assortment of sweets as well as chocolate bunnies. We’ve also
lined up a delectable array of Christmas bakes including a new take on PROMOTIONS OFFICER
Liz Tuthill
the traditional Christmas pudding and a Yuletide cheesecake for those 01206 505927
who prefer a lighter finish to their festive fare. SUBSCRIPTION ENQUIRIES
01795 414 672
If you’re new to the world of baking, then page 160 is the perfect place
to start. The Baking Technique pages offer essential advice and PUBLISHING DIRECTOR
Helen Tudor
invaluable tips to ensure your baking journey is as smooth as possible.
Printed in England
So dust off your rolling pin, turn up the oven and dive into this © Aceville Publications (2001) Ltd
tantalising collection of sweet and savoury bakes.
Published by
Aceville Publications Ltd,
Natasha
21-23 Phoenix Court, Hawkins Road,
Colchester, Essex, CO2 8JY
“The next 161 pages hold
Natasha Lovell-Smith, Editor, Great British Foodmagazine
recipes for every occasion”
To find out more about Great British Food magazine
and our other titles turn to page 158
03
Leader and Contents_Cake & Bake Bookazine 03/09/2014 15:09 Page 2
61
32
28
154
31
54
Contents
5 Cakes 119 Savoury Bakes
Traditional recipes, mouth-watering cupcakes From a smoked salmon tart to quiches
and wonderful bakes and yummy pies
80
47 Teatime Treats 139 Seasonal Recipes
Melt-in-your-mouth brownies, biscuits, Celebrate special occasions in style with
macarons, doughnuts and other classics these fun recipes
67 Pies and Tarts 160 Better Baking Techniques
Treat yourself to sweet and savoury Ensure your bakes turn out perfectly every
pastry recipes time with our guide to essential tools and
top techniques
87 Desserts
Indulge with crumbles, meringues 162 Index
and other irresistible puds Find your favourite recipe at a glance
105 Breads
Take a bite out of wholesome loaves, fruity
tea breads and even a gluten free nibble
04
C&B - cakes section p5-46_Cake & Bake Bookazine 03/09/2014 09:32 Page 1
Cakes
The perfect cake is closer than you think. From the grandeur of
celebration cakes to the simple and comforting nature of the classic
Victoria sponge, there's a recipe and size to suit every occasion
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C&B - cakes section p5-46_Cake & Bake Bookazine 02/09/2014 11:44 Page 2
CAKES | STRAWBERRY GATEAUX
STRAWBERRY GATEAUX 150g strawberry conserve tablespoons of the yoghurt with the icing
350g strawberries, a large handful quartered, sugar and set aside.
Serves:8-10
the rest thinly sliced 5 Mix the remainder of the yoghurt briefly with
Ready in:5 hrs
the conserve.
For the cake: 1 Heat the oven to 180C/350F/Gas 4. Fully line 6 Using a sharp knife, cut the cake horizontally
an 18cm loose bottomed cake tin with non- into three. Place the bottom half on a serving
150g Total Greek Yoghurt
stick baking paper. plate and top with half the sliced strawberries.
3 medium eggs
2 In a large bowl, whisk together all of the cake Spoon over half of the strawberry yoghurt and
185g self-raising flour
ingredients until smooth. Pour into the cake spread. Top with the middle cake layer and
1 tsp baking powder
tin and smooth the surface. repeat the layering with the remaining sliced
150g caster sugar
3Bake for 35-40 minutes until pale golden strawberries and yoghurt. Add the final cake
1½ tsp vanilla extract and just springy to the touch. Set aside in the layer, spread with the yoghurt and icing
For the filling and topping: tin for 10 minutes, then remove and allow to sugar mixture.
450g Total Greek Yoghurt cool completely. 7 Chill for at least four hours or overnight. Top
4 To make the topping, mix five heaped with reserved strawberries and serve.
1 tbsp icing sugar
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CAKE AND BAKE BOOKAZINE 14 master_BOOKAZINE 21/08/2014 09:03 Page 7
C&B - cakes section p5-46_Cake & Bake Bookazine 02/09/2014 11:45 Page 4
CAKES | CHOCOLATE FUDGE CAKE
CHOCOLATE FUDGE CAKE 1Preheat the oven to 180C/350F/Gas 4. Grease beat together with an electric whisk until
and base line two 20cm shallow cake tins with smooth and glossy. Leave to cool for 30
Serves:12 baking parchment. minutes. It will thicken as it cools.
Ready in:40 mins 2Sift the flour, cocoa and baking powder into 5Leave the cakes to cool in the tins for five
a large bowl and stir in the sugar. Add the minutes. Then loosen around the edges of
For the cake: quark, sunflower oil and eggs, then use an each tin with a palette knife, remove the cake
175g self-raising flour electric whisk to beat all the ingredients from their tins and transfer to a wire rack
50g cocoa powder together for about a minute until they are for cooling.
1 tsp baking powder smooth and fluffy. 6When the icing is cold, beat well, and spread
175g light soft brown sugar 3Divide the mixture between the two cake two thirds over the top of both cakes. Now
250g tub The Lake District Dairy Co. Quark tins and bake on the same shelf in the middle place one cake on top of the other. Spread the
75ml sunflower oil of the oven for 25-30 minutes or until risen remaining icing over the sides of the cake.
2 large free-range eggs and firm to the touch – when lightly touched Transfer the cake to a serving plate, and enjoy.
in the centre the cake should bounce back.
For the icing: 4Meanwhile, make the icing. Melt the butter
150g soft butter over a low heat, stir in the cocoa and cook COOK'S TIP
300g icing sugar gently for one minute. Sift the icing sugar into This cake will keep well in an airtight container
50g cocoa powder a large bowl, pour in the cocoa mixture and for up to a week, if it lasts that long!
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C&B - cakes section p5-46_Cake & Bake Bookazine 02/09/2014 11:45 Page 5
C
A
CHOCOLATE GATEAU fully line a 18cm loose-bottomed cake tin with room temperature. Snip off a corner of K
E
non-stick baking paper. the bag and pour the chocolate into the S
Serves:12 2In a large bowl, whisk together all of the cake yoghurt, use a spoon to create a
Ready in:1 hr 10 mins ingredients until smooth, then pour into a cake marbled effect.
tin. Bake for 35-40 minutes until springy to the 4Reserve 2 tablespoons of the yoghurt
For the cake: touch. Set aside in the tin for 10 minutes, then mixture, then spread half of the
150g Total 2% Greek Yoghurt remove and allow to cool completely. Once remainder on the bottom layer of the
3 medium eggs cooled, slice the cake horizontally into three. cake and place on a plate. Scatter 150g
150g self-raising flour, sifted 3Next, put 75g of the chocolate into a food berries onto the cake’s base layer and
35g cocoa, sifted bag with agave syrup and 1½ tablespoons of set aside approximately 50g berries for
1¼ tsp baking powder water. Then, sit the bag in a bowl of hot water the top.
150g caster sugar for a few minutes until melted. Mix everything 5Spread the middle layer of the cake
1½ tsp vanilla extract together by squeezing the bag, then let the with the remaining half of the yoghurt,
contents cool to then place on top of the base layer.
For the filling: Scatter with the remaining 150g berries
400g Total 2% Greek Yoghurt and top with the third layer of cake.
75g 70% cocoa solids chocolate, 6Add the reserved yoghurt to
plus 25g, to decorate the top and scatter with the
1½ tbsp agave syrup reserved berries. Cut the
350g mixed berries, thawed remaining chocolate into
if frozen shards with a sharp knife
or shave into curls with
1Heat the oven to a vegetable peeler and
180C/350F /Gas 4 and sprinkle over the top.
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C&B - cakes section p5-46_Cake & Bake Bookazine 02/09/2014 11:45 Page 6
CAKES | CELEBRATION CAKE
This pretty cake is ideal for a summer celebration, but equally
the vibrant pink of the raspberries makes it the perfect
addition to the festive dining table
CELEBRATION CAKE For the decoration: 4Once the cake is completely cool, remove it
Strawberries or Raspberries from the tin and carefully cut the top flat with
Serves:12
a large serrated knife.
Ready in:1 hr 10 mins
1Preheat the oven to 180C/350F/Gas 4. Line a 5Turn the cake upside down onto a cake board
20cm cake tin with baking paper and brush so that the bottom now becomes a nice flat
For the cake: with a little vegetable oil. top. Split the cake horizontally and sandwich
200g butter, softened 2Cream together the butter and sugar in a the top and bottom together with a 1cm layer
200g caster sugar large bowl until pale. Then stir in two eggs with of buttercream.
4 eggs half of the flour and mix well. Add the rest of 6Spread half of the remaining buttercream all
140g plain flour the eggs and flour along with the cocoa over the top and sides of the cake, making it as
60g cocoa powder powder, salt and baking powder and beat for a smooth as possible. Put it in the fridge to set
Pinch of salt minute or two until mixed well. Pour the before doing another layer - this makes it
2 tsp baking powder mixture into the prepared tin and bake in the much easier to get neat squared off edges.
400g Elizabeth Shaw Flutes, any flavour oven for about 30-40 minutes, or until a 7Gently push the flutes vertically onto the
skewer inserted into the middle comes out sides of the cake, positioning them as straight
For the buttercream: clean. Once cooked, leave to cool in the tin. as possible and making sure that they touch
250g butter, softened 3Meanwhile, make the buttercream: put the the bottom.
500g icing sugar butter and icing sugar in a bowl and whisk 8You can then scatter fresh raspberries or
100g Elizabeth Shaw Cocoa Crunch Bar, together until the mixture goes fluffy. Add the strawberries over the top of the cake, and tie a
melted and slightly cooled cooled, melted cocoa crunch bar and whisk for ruby red ribbon around the bottom for the
a further two minutes. finishing touch.
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