The Pink Whisk brilliant baking step-by-step cake making : all the essential techniques and foolproof recipies

126 Pages·1998·99.42 MB·English

by  Ruth Clemens.

the pink whisk
guide to
Cake
Making
A DAVID & CHARLES BOOK
© F&W Media International, LTD 2013
David & Charles is an imprint of F&W Media International, Ltd
Brunel House, Forde Close, Newton Abbot, TQ12 4PU, UK
F&W Media International, Ltd is a subsidiary of F+W Media, Inc.
10151 Carver Road, #200, Blue Ash, OH 45242, USA
Text and designs © Ruth Clemens 2012
Layout and photography © F&W Media International, LTD 2013
Ruth Clemens has asserted her right to be identified as author of this work in accordance with the Copy-
right, Designs and Patents Act, 1988.
eISBN-10: 1-4463-6075-X PDF
eISBN-13: 978-1-4463-6075-0 PDF
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The author and publisher have made every effort to ensure that all the instructions in the book are
accurate and safe, and therefore cannot accept liability for any resulting injury, damage or loss to persons
or property, however it may arise.
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S Introduction
T Baking Equipment
THE BASICS
N Ingredients
Sweet Success
E Troubleshooting
CREAMING METHOD
T
Victoria Sponge
Coffee-Flavoured Victoria Sponge
N
Cherry Madeira
Choc Chip & Fudge Madeira
O
Coconut & Passionfruit Bundt
Raspberry & White Chocolate Bundt
C
Cinnamon Pecan ‘Cuppa’ Cake
Jam Bakewell 'Cuppa' Cake
Lemon & Elderflower Drizzle Cake
Ginger & Lime Drizzle Cake
Ultimate Chocolate Cake
Tiramisu Cake
WHISKING METHOD
Swiss Roll
Chocolate, Cream & Strawberry Roll
Angel Cake
Orange Angel
Summer Fruit Genoise
Choc Cherry Genoise
Carrot Cake
Moist Toffee Apple Cake
Rhubarb & Custard Bombe
Banoffee Bombe
MELTING METHOD
Golden Syrup Loaf Cake
Ginger Treacle Cake
Chocolate Orange Brownie Cake
Banana & Cardamom Chocolate Brownie Cake
Jewelled Fruit Loaf
Tea Bread
Suppliers
About the Author
Introduction
Hello! Welcome to The Pink Whisk Guide to Cake Making: Brilliant Baking Step-by-Step. It’s full of delicious
cake recipes for all sorts of occasions, with helpful step-by-step photos so you know you’re on the right
track. Some of the recipes started out life on the blog but have all been thoroughly reworked (25 versions
of Golden Syrup Cake later…) to make them even more delicious.
This book is not just about the recipes (although of course they do taste great) – it’s about making all
your cake making even better than before. The pages are loaded with tips and tricks and explanations as
to why you should do a certain something at a specific stage – the sort of thing that’s missed out of most
recipe books. You’ll then be able to apply these techniques to all of your cake making – turning you into a
Cake Grand Master. They’ll be queuing up at the door for a slice!
The book is split into three sections by method; creaming method cakes, whisking method cakes
and melting method cakes. There are cakes for everyone and everything. Each recipe also has its own
variation – change a bit of this and a bit of that and ta dah! – giving you inspiration to mix up your own
flavour combinations.
Don’t be frightened of experimenting or using a recipe as the basis for something else. The Ultimate
Chocolate Cake, for example, makes an equally good teatime chocolate cake, a chocolate cake for
decorating, huge muffins or even cupcakes – the world is your oyster, or the oven is your lobster. Whatever
the weather get stuck in and make your cake baking brilliant!
Ruth
x

Baking
Equipment sieve
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cooling rack
The Basics
INGREDIENTS
Baking powder Bicarbonate of soda Self-raising (-rising) flour Plain (all-purpose) flour
A raising agent that is a (baking soda) A wheat flour which has an Finely ground white flour
combination of bicarbonate This is used as a raising added raising agent. made from wheat grain.
of soda, cream of tartar agent when a recipe contains
and cornstarch to absorb acid ingredients such as
moisture. In conjunction with vinegar, yoghurt or soured
heat and moisture it reacts to cream. It relies on the
form carbon dioxide which chemical reaction to form
makes cakes rise. Cake carbon dioxide which will
mixtures made with baking give you a light and airy
powder don’t mind waiting cake. Because the action Tip
their turn to go into the of bicarbonate of soda is To turn plain flour into
oven because of this double instant, cake mixes using this self-raising flour add 25g
(1oz) baking powder to
action. It will stay fresh for should go into the oven to
every 450g (1lb) plain flour
about a year but is one of be baked straight away after
and stir well to distribute
those things that can linger mixing otherwise the gases
it evenly.
in your cupboard for some will escape and the cake
time. Be sure to check the won’t rise as well.
best before date!