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Cake pops, Macarons & Co.: Our 100 top recipes presented in one cookbook
Cake pops, Macarons & Co.: Our 100 top recipes presented in one cookbook
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329 pagine
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Trendy baking with a wow factor!
Biscuits and cookies are so yesterday! The new trend in cakes and biscuits are cake pops, macarons and whoopie pies, and they aren't just unbelievably delicious they're eye-catching and look amazing and irresistible too. In this beautiful eBook we show you how to make these delightful mini cakes on sticks, and crème-filled biscuits from France and America - it's child's play. Whether you're making them for your coffee morning, as an inbetween snack, for a child's birthday or as a thoughtful gift, our charming little confections will be a sensation whatever the occasion.
- Varied and versatile trendy, modern recipes
- Charming cake pops for every occasion, delicate macarons for an elegant bite, creamy, filled whoopies and clever biscuit recipes
Biscuits and cookies are so yesterday! The new trend in cakes and biscuits are cake pops, macarons and whoopie pies, and they aren't just unbelievably delicious they're eye-catching and look amazing and irresistible too. In this beautiful eBook we show you how to make these delightful mini cakes on sticks, and crème-filled biscuits from France and America - it's child's play. Whether you're making them for your coffee morning, as an inbetween snack, for a child's birthday or as a thoughtful gift, our charming little confections will be a sensation whatever the occasion.
- Varied and versatile trendy, modern recipes
- Charming cake pops for every occasion, delicate macarons for an elegant bite, creamy, filled whoopies and clever biscuit recipes
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Sauces and Dips: Our 100 top recipes presented in one cookbook di Naumann & Göbel Verlag
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Anteprima del libro
Cake pops, Macarons & Co. - Naumann & Göbel Verlag
Cake pops
From cake crumbs to balls
Basic cake pops recipe
Makes 12 cake pops
70 g soft butter
70 g castor sugar
1 egg
75 g flour
big pinch of baking powder
40 g cream cheese (full fat)
70 g sieved icing sugar
butter for the tin
1Pre-heat the oven to 160 °C (Gas Mark 2.5, fan oven 140 °C) and butter a small loaf tin (approx. 18 cm long).
2Whisk together the butter and sugar until fluffy, then add the egg and combine well. Stir together the flour and baking powder and gradually add to the wet mix.
3Spoon the mix into the tin and bake the cake in the middle of the oven for about 15 minutes. Leave in the tin for about 30 minutes until cool, then turn it out and place on a cooling rack until completely cool.
4Stir together the cream cheese and icing sugar until well combined. Cut the hard crusts off the cake, then crumble the rest of the cake with your hands. Combine the cream cheese and cake crumbs and shape this mixture into 12 balls. Place the balls in the refrigerator for about 1 hour until firm – or put them in the freezer if you’re short of time!
5For a dark cake, use only 60 g flour and stir 2 tablespoons of cocoa powder into the cake mix at the end.
6Attach the cake balls to cake pop sticks when they are completely cool. It is a good idea to dip a few centimetres of the sticks in icing or chocolate glaze first, then insert them to that depth in the balls. This will help the balls to stay on the sticks. Once the glue
has dried, you can serve the cake pops.
Afro
cake pops
Preparation time: approx. 1 hour (plus approx. 15 minutes baking, approx. 30 minutes cooling and approx. 1 hour chilling time)
Makes 12 cake pops
For the cake mix
70 g soft butter
70 g castor sugar
1 egg
75 g flour
big pinch of baking powder
40 g cream cheese
70 g sieved icing sugar
To decorate
100 g whole milk chocolate ready to roll fondant in white, yellow, orange, green and red
Additionally
butter for the tin
1 egg white
1Make 12 cake balls as described in the basic recipe ( pages 18 /19 ) and refrigerate for about 1 hour. Put each ball on a stick.
2For the decoration, break the chocolate into pieces and melt over hot water. Dip the cake balls in the chocolate, then leave to dry.
3Thinly roll out the white and yellow fondant and cut out 12 flowers with a flower cutter. Thinly roll out the orange and green fondant and cut out smaller flowers.
4Using a little whisked egg white as glue, stick together one yellow, one orange and one green flower, and attach to the cake pop as hair. Attach the white flowers to the stick and push them up to make the collar.
5Make a nose and mouth out of the red fondant for the face, and stick onto the ball. Make the eyes out of white fondant and chocolate glaze.
Fairy
cake pops
Preparation time: approx. 45 minutes (plus approx. 15 minutes baking, approx. 30 minutes cooling and approx. 1 hour chilling time)
Makes 12 cake pops
For the cake mix
70 g soft
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