The Pink Whisk Guide to Cake Making
David & Charles (Verlag)
978-1-4463-0279-8 (ISBN)
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Ruth Clemens, finalist on The Great British Bake Off, shows, through clear step-by-step photography, how to bake successfully, whatever the occasion.
Divided into three technique sections: Creaming Methods, Whisked cakes and Melting Methods, you can learn how to bake impressive celebration centerpieces, party cakes, birthday treats or just feed your family a delicious dessert.
Each recipe is detailed with techniques, hints, timings, shortcuts and cheats, plus all the essential information needed to you to maximise your creativity, and prove that baking is achievable and fun.
Detailed step-by-step photography of nearly 30 mouth watering projects make every technique easy to follow, whether you are a baking expert or a complete novice, so really can achieve the beautiful finished product.
Ruth Clemens is a baker, cake decorator and very busy wife and mother. Completely self taught, Ruth's passion for baking and sugarcrafting shines through on her blog, The Pink Whisk. Ruth was a finalist on 2010's The Great British Bake Off on BBC 2. She lives in Cheshire, UK. Website: www.thepinkwhisk.co.uk Twitter: @thepinkwhisk Facebook: www.facebook.com/ThePinkWhisk |Ruth Clemens is a baker, cake decorator and very busy wife and mother - she has published several books with David & Charles and runs the Pink Whisk blog and online shop. Ruth was a finalist on 2010’s The Great British Bake Off on BBC 2. She lives in Cheshire, UK.
Introduction
Baking Equipment
The Basics
Ingredients
Sweet Success
Troubleshooting
Creaming Method
Victoria Sponge
Coffee-Flavoured Victoria Sponge
Cherry Madeira
Choc Chip & Fudge Madeira
Coconut & Passionfruit Bundt
Raspberry & White Chocolate Bundt
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/Acknowledgements
Index
| Erscheint lt. Verlag | 26.4.2013 |
|---|---|
| Verlagsort | Newton Abbot |
| Sprache | englisch |
| Maße | 14 x 227 mm |
| Gewicht | 625 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| ISBN-10 | 1-4463-0279-2 / 1446302792 |
| ISBN-13 | 978-1-4463-0279-8 / 9781446302798 |
| Zustand | Neuware |
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