Pretty Witty Cakes Magazine - Issue 3, XMAS 2013
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Issue 3 of the Pretty Witty Cakes' MAGAZINE is now out. It is a BUMPER issue with no less that 106 pages of Christmas treats. This month we have some amazing free tutorials by some awesome cake tutors, competitions, giveaways, interviews, games and reader's galleries. With the tutorials included in this edition you should be busy right up until Christmas....to get stuck in... Pretty Witty Cakes' FREE cake magazine is all about cakes, cake decorating, sugarcraft, cupcakes, baking… It is packed full of interesting articles, interviews, free tutorials, how-to guides, competitions and giveaways about cakes, cake decorating and cupcakes.
Transcript of Pretty Witty Cakes Magazine - Issue 3, XMAS 2013
This issue is of course all based around Christmas. We get super
excited about Christmas at Pretty Witty Cakes and usually start
all our preparations in August! But we are not the only ones…this
month lots of our lovely Guest Tutors and former students have
contributed tutorials to the Magazine for you to follow.
We have over 100 pages of fabulous tutorials ranging from making
little Christmas cakes and cake pops to modelling fabulous cake
toppers.
We are also delighted to announce the winner of our “Recipes from
around the world” competition. Back in the summer we asked you
to submit your favourite recipe and we have chosen the top 20 to
showcase in our Magazine. Congratulations also to Andy Kelman
who was the winner of the competition – more about that on page 84.
We also show you some of the hundreds and hundreds of entries
into the cake competitions for ‘Best Boy’s Cake’ and ‘Best Girl’s
Cake’ and with the stories of our two winners. See pages 45 and
73 for more details.
I am happy to announce I have finished my first book. If you want
to be on the mailing list to buy a signed copy, don’t forget to email
me at [email protected]. The book will be out in
April 2014.
We have giveaways and competitions galore throughout the
Magazine and lots and lots for you to get stuck into. We hope you
enjoy the Magazine and we wish you all a very Merry Christmas and
Happy New Year.
Happy Baking!”
Suzi Witt,
Founder of Pretty Witty Cakes
Welcome to Issue 3 of the Pretty Witty Cakes’ Online Magazine
Issue 3, 2013
4
5Robin Topper Cake Painting Tutorial with Natasha Colllins
7 Snow Lady Topper Tutorial with Nivia Akily
12Christmas Pud Cake Pops with Tracey Dodd
14Christmas Elf Topper Tutorial with Grace Stevens
18Interview with Leesa Collins
20 Peony Flower Sugarcraft with Kaysie Lackey
28Apple and Mincemeat Frangipane Recipe with Rachel Hill
29Dancing Penguin Topper Tutorial with Sam Douglas
34Folk Inspired Love Birds Christmas Cake with Imogen Davison
39Christmas Bauble Cupcake with Suzi Witt
Win a month’s free membership by finding our Pretty Witty Christmas cake characters
Want to Advertise in our Magazine? email: [email protected]
44Kugelhopf with Paul White
45 Female Birthday Cake Competition
55
58Pretty Witty Cakes Christmas Shop Showcase
60Christmas Cupcake Toppers with Stephanie Janice
65
66Win a Kenwood Chef Titanium KM010
Contents
67Buttercream Baubles and Ruffles Tutorial with Valeri Valeriano & Christina Ong
72 Blossom Sugar Art Giveaway
73Male Birthday Cake Competition Results
70Cheeky Christmas Pud Tutorial with Suzanne Foard
Reindeer Cookie Tutorial with Rachel Hill
Sugarflair Pastel Colours Giveaway
84 Your 20 Favourite Recipes from around the world
105 Website News
32
4 THE PRETTY WITTY ‘xmas CAKES HAVE got lost carol singing!!!
Round them up to Win a month’s subscription for FREE to the Pretty Witty Cakes Online Tutorials
Count up how many instances of our Xmas cake characters appear after this page for a chance to win one month’s free
membership, whether you’re already a member or not.
Send your final figure, with your name, to [email protected]
and put ‘Xmas Cake Giveaway’ in the subject line.
One lucky winner chosen from all correct entries will win 1 month’s free membership
4
What you’ll need:
Size 4 brush and a brush for gluing
(if applicable)
Boiled water in a glass or jar
Artist palette
Colours
- Red
- Superwhite powder
- Extra black
- Dark brown
Scalpel
Cocktail sticks
Confectioners glue (or royal icing)
Snowflake sprinkles
150g modelling paste
Tracing paper
A non-toxic pencil
12 cupcakes covered with white
fondant domes
Method
1 Roll out the modelling paste to a thickness of roughly
4mm-5mm
2 Trace the template onto a small piece of tracing
paper. Turn the paper over and trace around the
lines with the non-toxic pencil. Place the tracing
paper onto the modelling paste and carefully trace
around the lines of the robin. Make sure not to press
too hard onto the fondant. After you have traced a
small amount turn the paper over to check if the
line has been printed. If it has then carry on, but if
you cannot see any pencil line you can either press
a little bit harder or you may need to retrace the
back of the design. (Fig 1)
3 Mix up medium tones of the red and brown and,
with the size 4 brush, paint the feathers on to
the robin. Mix together some white and a tiny
amount of black to make a light grey, this needs
to be watered down too, use this colour to paint
the remaining area of the bird and the legs. Make
your brush marks in the same direction that the
feathers would grow, and don’t worry if it seems
scruffy, this will add to the effect of the birds
plumage. (Fig 2)
Fig 1
by Natasha Collins
5
For ALL the items you need for
this tutorial, click here
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EGG & NOG
RUDOLF ‘THE FRUIT NOSE’
REINDEERNORTH POLE POP FATHER
CHOCOLATEMAS
THREE TIER TREE SNOWFLAKERY
WHITE STUFF
WISHING SPOON
4 Paint small dashes of neat red onto the breast, again
in the direction of the feathers, make sure you leave
some of the lighter tone underneath. Add some
areas of darker grey to the middle area, and a streak
on the bottom of the tail. Add darker brown to the
top of the bird, the top of the tail and on the legs.
(Fig 3)
5 Paint white dashes all over the bird. You will need
to wash your brush after you paint on top of each
colour, as they will bleed through the white and
contaminate the brush. (Fig 4)
6 Paint neat black as an outline. Do not paint one thick
line though, make little marks and dashes, and paint
the tip of the beak with this colour. Add a few little
marks on the wing, the tail and the legs. Then paint
in his eye, leave a tiny circle of white unpainted to
represent reflected light. (Fig 5)
7 Cut around the robin with a scalpel (don’t cut the
area in between his legs because you will need this
to support the cocktail stick) and leave it to dry
overnight on a foam mat.
8 Turn the robin over and glue a small square of modelling
fondant over a cocktail stick. Use royal icing or
confectioners glue, and make sure the tip of the stick
isn’t poking up over the robin. Leave this dry for a few
hours.
Fig 3
Fig 4
Fig 5
Thank you to Natasha Collins of Nevie Pie Cakes
6
Fig 2
You’ll need:
- Modelling paste in white, pale
baby blue, pale chestnut brown,
red, pale pink and black
- Edible glue and brush
- 00 paint brush
- Water and black colour paste
- Dresden tool
- Stitching tool
- Board
- Ball tool
- Rolling pin
- Knife
- Round cutter
- Edible dust: brown, ice blue and
rose
by Nivia Akily
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7
9
M Cut a small strip of paste.
N Glue it on top of the join at the front.
O Add some stitches using the stitching
tool.
P To make the jacket look more interesting,
dust it with a blue dust mixed with
some icing sugar.
Q Dust just the edge of the jacket. The
using a soft round brush, dust the
whole jacket with a very light blue.
R Add a few buttons. Just roll small balls
of modelling paste and press them
slightly with the small ball tool.
S For the pocket, I used a round nozzle.
T Cut of 1/3 of the circle .
U Glue it on the jacket and dust it with
some light pink.
V For the boots, you will need two same
size balls in light chestnut brown.
W For the boots, just follow the pictures
as shown.
X Measure how big the legs need to be
first on the boots.
M
O
Q
S
U
W
N
P
R
T
V
X
9
A Create a tear drop shape.
B Squeeze the top, leave a very round
bottom.
C Press with your fingers to create the
shoulders.
D Squeeze with your fingers on the side of
the tear drop to create a more defined
shoulder. Remember to keep the
bottom quite round.
E Roll out some baby blue paste very
thinly and place the body on top of it.
Make the length of the body.
F Cut a strip as wide as the body and long
enough to go around it.
G Cut the excess of paste off. The join
should be at the front. Do not add any
glue as you will be cutting some shapes
to create the jacket.
H Cut a V shape on the neck area.
I Cut an inverse V shape at the bottom.
J Make a cut on each side of the bottom V
so you have two Vs.
K Gather the excess of paste together on
the side of the body and cut the excess
off with scissors.
L Cut another V shape at the back. If
needed, add some glue to stick the
jacket in place.
A
C
E
G
I
K
B
D
F
H
J
L
8
11
k To accentuate the cheeks, draw a smiley
line. I used black colour paste mixed
with water and a 00 paint brush.
l For the eyes, paint two upside down
smiles and add some eye lashes.
Also paint the eyebrows, make them
small and thin. Let them dry for a few
minutes.
m For the hat, roll out some paste and cut
a circle. The size of the circle cutter will
depend on the size of your model .
n Place it on the head and gather the
excess paste around the sides, cutting
it off with scissors.
o For the hat details. Roll a thin and long
sausage with the help of a smoother to
get an even thickness .
p Glue the long strip on the edge of the
hat.
q Add some texture with the dresden
tool.
r Ear puffs: roll a ball of paste, flatten it
slight it and add some texture.
s Glue the ear puffs in position and add
another strip of paste from one ear to
the other.
t All done!
k
m
o
q
s
l
n
p
r
t
Many thanks to Nivia Akily of CakelandUK
We hope you enjoy and if you are a member of the Online Tutorials, don’t forget to
upload your picture to the Members Photo Gallery, so we can see how you got on!
t
11
Y Glue the tiny legs into place.
Z Also glue the boots and dust them with
some brown.
a For the arms you will need two tear drops
in white.
b For the gloves, use some pink and follow
the step by step picture as shown.
Always check the size of the gloves
againt the arms. They will be glued on
the pointy end.
c Glue the arms into position.
d For the scarf, roll out some modelling
paste very thinly and cut a strip.
e First glue the head and around it the
scarf.
f Where the strip crosses, press it with the
dresden tool .
g With scissors, add some texture to your
scarf.
h Make a hole for the nose. Roll a very
thick sausage with a pointy end so it
looks like a carrot.
i Glue the nose and dust the cheeks with
some rose colour dust mixed with icing
sugar.
j To add a smile, roll some tiny balls and
glue them following the shape of a
smile.
Y
a
c
e
g
i
Z
b
d
f
h
j
10
13
7 - The balls will now have the
sticks firmly sealed in place ready
for dipping.
8 - Dip the cake pop into the bowl
of melted chocolate.
9 - Carefully rotate the stick and
cake pop covering the whole ball.
10 - Tap off any excess chocolate
very gently or allow to drip off.
11 - Leave the coated cake pops
to dry fully, candy melts will take
a few minutes, chocolate will take
considerably longer.
12 - Melt some white melts/
chocolate and add a small
amount of vegetable oil to
achieve a thinner consistency so
that it will run off a spoon.
13 - Add a small amount to the
top of the cake pop and spread a
little if necessary.
14 - Finally add a holly decoration
made from sugar paste.
15 - And there you have it -
Christmas Pudding Cake Pops.
13
1 - Start with a bowl of cake,
trimmings or purpose made
cake.
2 - Crumb the cake. Add buttercream
bit by bit and mix to combine.
3 - You are aiming for a mixture
still crumbly but it will hold
together when squeezed a little.
4 - Roll a spoonful of mixture
into a ball shape with your
hands.
5 - Place on a baking sheet, once
you’ve used all the mixture,
cover the balls lightly with cling
film/foil and pop in the fridge to
chill for about an hour.
6 - Take the chilled balls from the
fridge, melt down a bowl of
candy melts/chocolate, dip the
end of a lollipop stick into the
melted chocolate and push into
the cake pop ball about 1/2cm.
Christmas Pud Cake Pops
by Tracey Dodd,
12
Many thanks to Tracey Dodd of Cakes on Sticks
14
A - Divide 10g of red modelling paste into two equal
balls. Roll on the edge of the first ball to create a tear
drop shape. Work the fatter side of the paste to a
point. Push this point to curl back to make the toe of
the boot.
Shape the paste into a boot shape, pinching the heel
between your thumb and forefinger. Mark the base of
the boot with a craft knife to make a heel and to mark
the sole of the boot.
B - Use the back of a celstick or paintbrush to hollow
out the top of the boot.
Use a knife to mark the front of each boot with three
crosses. With the tip of a toothpick, mark the lace
holes.
Repeat to make a second boot.
C - Divide 12g of lime modelling paste into two equal
balls. Working with one ball at a time, roll each ball into
a sausage about 7cm longs. One end of the sausage
must taper.
D - Mix some TREX with the white paste and load it into
the craft gun or extruder. Using the smallest ribbon
disk, extrude a ribbon 11cm long. Wrap the white
ribbon around the lime sausage shape. Roll the paste
gently on your flat work surface to press the white
stripes into to lime paste.
At the halfway point of the sausage shape, bend the
paste to form a knee.
Repeat with the second ball of lime paste.
E - Push a toothpick into the cake dummy slanting it
away from the edge of the cake. This will secure the
figure into the cake.
Brush the hollowed out part of the red boot with edible
glue. Insert each leg into the a boot. Shape the legs
over a cake dummy or piece of dense foam, gluing the
top of the legs together with the support toothpick
between each leg. Cross the legs at the ankles and
place glue where the boots touch. Allow to dry.
A
B
C
D
E
15
You’ll need:
- Cake dummy
- Craft knife
- Jem Dresden tool
- Jem bone tool
- Celstick
- #18 star nozzle
- Icing bag
- Toothpicks
- Extruder/craft gun
- Edible marker
- Dusting brush
- Glue brush
- Circle cutter (2cm)
Materials:
- 20g red modelling paste
- 13 g lime green modelling paste
- 35g spruce green modelling paste
- 16g flesh tone modelling paste
- 20g white modelling paste
- Small amount of black
modelling paste
- White gel colour
- Brown gel colour
- 30g royal icing
- Carnation pink dusting powder
- Edible glue
- TREX (white margarine)
- 4 x small gold dragees
zz
by Grace Stevens
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1414
16
M - Roll 5g of white paste. Cut a rectangle 4cm x 8cm.
With an edible marker, write “Naughty” on one short
side of the shape. Roll the paste up to make a scroll.
Secure in the elf’s hands with glue. Prop the scroll up
with some toothpicks to prevent it from falling out of
position until it is dry.
N - Roll a 12g ball of flesh to make a calabash shape.
Mark the eyes with the tip of a toothpick. Pinch out the
checks with your finger and thumb, pushing them up
towards the eyes.
O - Using a circle cutter, press a smile from cheek to
cheek. With a Dresden tool, create a lip by inserting
the wide tip in and pulling down to make an open
mouth. Roll small balls of black paste and glue onto
eye markings to create the eyes.
P - Roll 9g of red paste into a tear drop shape. Hollow
the base out with a celstick enough to allow the hat to
fit on the elf’s head. Shape as in picture.
Q - Divide a 1g ball of flesh paste into two equal balls.
Roll each into a teardrop shape. press the blunt end of
a celstick into the larger part to make an indent. shape
the pointed side to curl round to form the top of the
ear and pinch the lobe part to complete. Attach on
either side of the head with glue, with the edge of the
hat coming half way on the ears.
R - Using a number 18 star nozzle and white royal icing,
pipe small stars around the trip of the elf’s boots, collar,
jacket and hat.
M
N
O
P
Q
R
Many thanks to Grace Stevens of Cupcakes by Design
17
F - Roll 25g of spruce green into a teardrop shape about
6 cm long. With the base of a celstick, hollow out the
base of the teardrop. Mark the jacket front with a craft
knife.
G - Using a craft knife, cut a ‘v’ shape from the narrow
top of the jacket. Mark fabric folds into the paste with
the back of your craft knife.
H - To make neck: Roll a marble sized ball of flesh
coloured paste into a tear drop shape. Pinch the thick
end between your finger and thumb to make a shape
to fit into the top of the jacket. Glue into place. Brush
glue in the hollowed out base of the jacket and place in
position on top of the legs.
I - To make sleeves: divide 7g of spruce green paste
into two equal balls. Roll each ball into a long tear drop
shape about 5cm long.
J - Half way along, bend the paste in half to make the
elbow. Mark creases with the back of a knife. Attach
each sleeve at the shoulder of the body with glue.
K - To make collar: Roll out left over spruce green paste.
cut out a 2cm circle. cut the circle in half with a craft
knife. Glue each half on the shoulders on the elf to
create a collar.
L - Divide a 2g ball of flesh paste into two equal balls.
roll each ball into a tear drop shape and flatten with
your finger on a work board. Cut a thumb and then
shape paste to look like a mitten. Cut the fingers and
shape to make a hand. Insert into the cuffs of the
sleeves with a little glue to secure.
F
G
H
I
J
K
L
16
1918
How do you come up with new ideas for designs?
When people come to me with traditional or normal requests for their cakes, I try to think of something
fresh and incorporate their ideas with my vision. I don’t like copying others cakes or being too restricted.
Have you ever had a complete disaster in the kitchen?
Only one. I completely forgot an order. Let’s just say the cake got made in less than five hours including
having to shop for ingredients, bake, cool, decorate and total mad panic. BUT I had one very happy 4 year
old who to this day is still a favourite little friend and customer.
What is the best baking advice you have been given over the years?
Eggs at room temperature.
But, my favourite cake decorating advice came from Paris Cutler at Planet Cake
and that was to try to master one thing and be really good at that. She is right. All
the stars in the industry seem to be known for that one thing that makes their cakes
stand out and you can spot who made them from 10 feet away. Find out what you
are good at.
What tips would you give to someone just starting
out in the cake world?
You can say no. Don’t do an order just because you
are asked. Making a bad cake is much worse
than saying you are not experienced enough
yet.
What hours do you normally work?
I am spoilt these days and only work a week a month filming the video
projects at Pretty Witty. Generally this means doing a few days of prep
work at home then travelling down to Sussex for the filming.
But in Australia it used to be all day and some very
late nights, Monday to Saturday with every
second Sunday off. Crazy hours but it is a
crazy industry.
What is your favourite piece of cake equipment?
Anyone that has taken a class would know that I love my air-brush. I have an
Iwata HP Eclipse and it is one of my best purchases. If I had a close second
it would be my cheap as chips flexi smoothers. I have used the same ones
for all 6 years and I cannot make a cake without them. They were free!
If you weren’t a cake maker, what do you think you would have been?
My dream career would be an interior designer. I love decorating our
homes and with all the moving we have done over the years I think I
have got pretty good at it.
19
How did you first become interested in making cakes?
I was watching Sex in the City and saw a Magnolia’s Vanilla Cupcake. This started my first craving for
cupcakes which in turn lead to me learning how to make them.
What was the first cake you ever made?
The first cake as an adult was a Vanilla Cupcake but as a child it was Pink
Lemonade straight from the box. I will never forget that wonderful smell.
When did you choose to make cake making your career and why?
After 20+ years in the Gaming Industry I was made redundant and
needed to find a new job. No-one was making these type of cakes in our
small remote town so I knew I had a market, I just had to learn how. So
I feel I have come quite a long way in just 6 years.
What differences do you find between making cakes in the UK and
Australia?
The cake drums. We use wooden cake boards back in Australia and they
are near impossible to get here.
Also the weather has been a huge change having lived in the Central
Australian Desert where it is dry and very hot to North Yorkshire where there is constant humidity. Not
all sugar paste is created equal!
How have you found it moving your business across the globe?
Starting from scratch again after having such a successful business back in
Australia has been challenging. I was fortunate to have met Suzi at Pretty
Witty Cakes who provided me the opportunity to be a Guest Tutor and I
am enjoying every experience that comes with that.
What advice would you give someone setting up a business
overseas?
Learn your market, make a plan and meet others in the
same field. You need friends and allies in this business.
Which cake is most popular amongst your customers?
My Red Velvet with Cream Cheese Frosting is the most
requested cake.
But when it comes to cake decorating, I cannot seem to
escape Airbrushed 3D Novelty Cakes.
18
2120
1 - Roll your paste on a cel board in the grooved
side very thinly. You should be able to see the
freckles and ridges clearly.
3 - Flip your cutter every petal. This will give
variety. You will need 10 of each size.
5 - Use your ball tool to thin and ruffle the
edges....
2 - Flip your paste and cut the first of your petals.
Line up with the ridge about 2/3 up the petal.
4 - Insert your 26g wire that has been dipped in
the gum glue. You will want to go half way up
the petal. Be sure to roll and tapper the end.
6 - ....and tool out the ridge on the flip side.
Supplies you will need:
- 26 and 24 gauge white wire
- Gum Glue
- White gumpaste
- Rolling pin
- Cutters (Cosmo; Collette Peter’s Peony;
James Roselle Peony; Large Rose Petal)
- Mop brush
- Ball tool
- X-acto knife
- Green floral tape
- Lime green petal dust
- Cel board
- Cel pad
- Apple cups
by Kaysie Lackey
Peony Flower Tutorial
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2120
23
13 - Roll out some more paste. It can be slightly
thicker than the inner petals, but still very thin.
Use your rose cutter to cut 10 petals.
15 - Make a left and right mitten, cow hoof and
a pterodactyl shape onto your petals. Repeat for
all ten.
17 - ...and tapper the end.
14 - Use your x-acto knife to cut notches into
the petals.
16 - Wire the petal half way...
18 - Tool out the ridge.
7 - Fold your petals into a variety of shapes
including curls...
9 - ... and “S”’s. The goal is to have lots of shapes
and variety.
11 - Repeat with you other 2 petals.
8 - ...you can also fold into ‘W’ shapes...
10 - Hang all petals upside down to dry.
12 - Don’t forget to flip your cutter!
2322
25
25 - Be sure to blend and gradiate your color.
27 - Take seven petals and spiral them around
each other. I like to start with a curled shape.
29 - Fluff the petals to get a “snowball” shape.
26 - Separate your 3 petals shapes into piles. Do
not use the smallest size it the cluster yet.
28 - Keep adding petals, trying to make a round
shape.
30 - Take your smallest petal and thread them
into the snowball to fill any holes.
19 - And gently thin the edges.
21 - Place petal in the apple cup, ridge side
down.
23 - Let dry!
20 - This is a completed petal.
22 - Gently bend the wire to match the curve of
the cup.
24 - When all the petals are dry, paint the
bottom third of the petal with the lime green
dust. (or any color you choose!)
2524
27
37 - Adjust the petal height as desired and tape
down.
39 - Finished peony... it’s so fluffy!!!
38 - Gently fluff the outer petals.
A cluster of flowers :)
31 - Pull the wire through the bottom. Repeat
with all the petals and tape down.
33 - Start adding the first layer of five large
petals. The wire does not have to nest flush with
the base, adjust it so the petals are the height
you want.
35 - And the under side view.
32 - Yay snowball yay!
34 - First layer...
36 - Start adding the second layer, placing the
petal between two petals from the first layer.
2726
Thank you to Kaysie Lackey
of The People’s Cake, Seattle
28
Ingredients
1 pack of pre bought short crust pastry (or
your own homemade pastry)
5 ½ ounces softened unsalted butter
5 ½ ounces caster sugar
3 medium eggs
1 ½ tablespoons of plain flour
5 ounces ground almonds
2 ounces semolina
1 teaspoon of almond essence
3/4 tablespoons of mincemeat (pre bought
or homemade.)
3 large braeburn apples, peeled, cored and
thinly sliced in halves.
Handful of flaked almonds to decorate
1 - Prepare and line a 10” inch wide by approx 1.5” deep tin with the pastry. Blind bake the base for
approx 10/15 minutes until very lightly browned.
2 - Allow the base to fully cool.
3 - Spread the mincemeat over the pastry base.
4 - Beat the butter and sugar until creamy.
5 - Beat in the eggs one at a time.
6 - Add the almond essence
7 - Fold in the flour, semolina and ground almond mixture
8 - Put several dollops of the almond mixture onto the mincemeat and carefully spread over the base
until all of the mincemeat is covered and all of the mixture is used.
9 - Arrange the apples in an attractive manner to the top of the tart and sprinkle with the almonds.
10 - Bake in a pre heated oven at 170 degrees for approx 45 minutes. The frangipane mixture should
appear more baked to the edges but will be a little moist to the middle from the juice of the apples
and mincemeat.
11 - If the apples need some additional browning, grill the tart for approx 5 minutes on high to give some
colour to your tart. Dust with icing sugar and serve with cream.
Method
recipe by Rachel Hill
For other recipes from the team at Pretty Witty Cakes, Click Here
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28
You’ll need:
Small Heart Cutters
Small Circle Cutters
Ball Tools, various sizes
Dresden Tool
Scalpel
Small Flower Cutter
Tweezers
Red Sugarpaste
Black Sugarpaste
White Sugarpaste
Egg Yellow Sugarpaste
Emerald Green Sugarpaste
Rose Lustre Dust
Pearl Lustre Dust
Edible Glitter
by Sam Douglas
For ALL the items you need for this tutorial, click hereGet it f
rom o
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Dancing PenguinTopper Tutorial
29
Thank you to Rachel Hill of Rachelles
31
13 - Carefully roll up onto
the wing from the pointy
end to create a wedge
shape.
14 - Attach the wing to the
body, curl up the tip. You
will need to support the
wing until it dries. Keep the
other wing in a small plastic
bag to prevent from drying
out.
15 - Roll out a thin sausage
of red and white modelling
paste, twist together. At
this stage you can keep it
with the rope effect or roll
again to give a smooth line.
16 - Curl into a Candy Cane
shape and leave to dry.
17 - Roll a small ball of
modelling paste, shape each
edge to a soft point, using a
scalpel cut the beak into one
end.
The other end needs to be
narrow enough to fit in the
socket you made for the beak.
18 - Glue the beak into the
socket. This should be small
enough to not need any
support whilst drying.
19 - Cut out 2 small flowers
out of sugarpaste for the
feet.
20 - Using the heart cutter,
trim excess to make a point
21 - Using your tool, indent
the feet.
22 - Attach the feet, keep
one flipping up to make the
Penguin appear to dance.
23 - Either roll 2 small black
balls for the eyes, or use
black dragees.
24 - Once the Candy Cane
has dried, glue to the body
of the Penguin. Attach the
wing, wrapping round the
Candy Cane to appear as if
he’s holding it.
31
1 - Roll out a tall thin egg
shape of black modelling
paste, smooth out the
creases for a neat finish.
2 - Roll out white modelling
paste, cut an oval shape
slightly smaller than the
body.
3 - Using a heart cutter, cut
the inverted ‘v’ shape for
the white breast.
4 - Using cool, boiled water
or sugar glue, attach to the
body.
5 - Mark the fur using a
Dresden Tool, pulling it out
to the edges to fluff the
edge of the breast.
6 - Roll out a ball of modelling
paste for the head. Attach a
toothpickin the body to
support when attached. if
the figure will be eaten, use
dried spaghetti.
7 - Roll out white modelling
paste, cut out a heart, then
trim the bottom point with
a circle cutter to make the
face.
8 - Using a small ball tool,
indent the eyes and a hook
tool (or toothpick) to mark
little wrinkles on the eyelids.
9 - Use a larger ball tool to
indent a socket that will
hold the beak in place, mark
a smile either side.
10 - Using cooled boiled
water or sugar glue, attach
the head to the body, either
onto the glued toothpick or
dried spaghetti.
11 - Roll out some black
modelling paste to approx.
4mm thick.
12 - Cut out 2 ovals, then
use a heart cutter to create
the points that will become
the tips of the wings.
30
25 - For the hat, roll out a
cone of red modelling paste,
using a ball tool or your
fingers indent the area
where it will attach to the
Penguin’s head.
26 - Mark crease and fold
lines with your Dresden
tool.
27 - Curve over the top of
the hat so it appears to flop
forward. Roll a thin white
sausage for the trim.
28 - Attach the trim to the
hat, trimming off the excess
and securing at the back of
the head.
29 - Paint the trim with pearl
lustre mixed with clear
alcohol. With a soft brush,
lustre the cheeks with Rose
Lustre Dust, remember to
dab off excess on kitchen
paper.
30 - Paint the wings with
small white spots using dust
colours mixed with clear
alcohol - you may find it
easier to dip a cocktail stick
in your ‘paint’ and dab onto
the wings.
31 - Using a plunger cutter,
cut out 2x holly leaves
32 - Roll 3x tiny balls of red
modelling paste.
33 - Attach to the hat, use dark green
lustre on the leaves to add depth, and
dots of white on the berries for shine.
For added Christmas sparkle, add a tiny
amount of white glitter to the trim of
the hat.
32
Here is your finished
Penguin
Thank you to Sam Douglas of Scrumptious Buns
Over 245 added in just 1 year!!
We have 250 FULL online tutorials on our site.
At Pretty Witty Cakes, we only count a full tutorial with a beginning and an end as a ”tutorial”
- there is no counting a part section of a video as ”tutorial” at Pretty Witty Cakes!
Come and join our community of like minded cake people
to learn all about caking and baking.
By the end of 2013 we will have filmed tutorials with all of the following amazing tutors
Suzi Witt of Pretty Witty Cakes • Rachel Hill of Rachelles • Leesa Collins of Alice Cakes
Makiko Searle of Makis Cakes • Kaysie Lackey of The People’s Cakes • May Clee Cadman of Maisie Fanstasie
Nivia Akily of Cakes Land By Nivia • Grace Stevens of Cupcakes By Design • Kelvin Chua of Vinism Sugar Art
Dawn Butler of Dinky Doodle Designs • Sarah Chitty of SJC Confectionary • Paul White of Paul the Baker
Amanda McLeod of Amanda McLeod Cakes • Gavin Hoey of Gavin Hoey Photography • Sam Hoey of Sam’s Kitchen
Stephanie Janice of Jolly Scrumptious Cupcakes • Sarah Godfrey of Barneys Bakery
Jamie Lee Kalek of Jamie Bakes Cakes • Michelle Rea of Inspired by Michelle
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www.PrettyWittyCakes.co.uk
3534
by Imogen Davison
You will need:
- Cake and board covered in white
fondant
- Biscuit dough
- Red, pink and green fondant (sugar
paste)
- Various round cutters
- 25mm Flower cutter
- Bird cutter
- Rolling pin
- Edible pen – black
- Serrated cone tool
- Scallop and comb tool
- Edible glue
- Water
- Paint brush
1- Roll out your chosen biscuit
dough to around 5mm
thickness and cut out 2
birds. Use up the rest of the
dough with your own choice
of cutters.
2 - Bake biscuits as directed in
your chosen recipe. Leave to
cool once baked.
3 - Roll out the red fondant to
2mm thick and cut out 2
birds.
4 - Attach the fondant to the
biscuits using a small amount
of edible glue.
5 - Roll out some pink fondant
and cut 2 42mm circles.
6 - Cut the circles into fat leaf
shapes using the same circle
cutter.
Get i
t fro
m o
ur shop
CLIC
K
3534
37
17 - Cut out 9 leaves and set
aside.
18 - Roll out the remaining
red fondant to 2mm thick
and cut out 2 flowers, 4
10mm red circles and 2
16mm circles.
19 - Roll out the pink fondant
to 2mm and cut out 2 flowers
and 2 16mm circles.
20 - Use a small amount of
water to fix the contrasting
red and pink coloured 16mm
circles onto the flowers.
21 - Use the end of the Serrated
Cone tool to press a small
starburst shape into the
centre of the circle.
22 - Lightly press 2 small circle
cutters into the circle to
create further detail.
15 - Tip: If the pen starts to dry
up, dip into a small amount
of watered down black gel
colour.
16 - Roll out the green fondant to around 2mm thick. Use
several sizes of small round cutters to cut out the scalloped
leaf points. NB: You can use ready made holly cutters but for the folky
feel I wanted them to be simpler and more naïve.
9 - Cut 6 small leaf shapes
from the red fondant using a
30mm circle cutter.
10 - Cut out tiny triangles
from the pink fondant using
a 30mm circle cutter and
then fix them to the red
leaves using water or edible
glue.
11 - Emboss simple patterns
into the leaves using the
comb tool.
12 - Attach the leaves to the
bird tails in a fan shape.
13 - Use the smile tool to create
the birds eyes.
14 - Use the thick end of a
black edible pen to carefully
outline bird. Draw on wings,
the eye and outline the tummy
and tail feathers.
7 - Fix the pink shapes to the
tummy of each bird using
water or edible glue.
8 - Add pattern details using the Serrated Cone and Comb
tools.
3736
25 - Make one slightly longer
than the other so it looks
less formal.
26 - Use water or a little edible
glue, to attach the leaves and
flowers to the cake.
27 - Roll 2 small balls of fondant
to help fix and support the 2
bird biscuits on top of the
cake.
23 - Use the thick end of a black edible pen to carefully
outline all of the leaves, flowers and berries.
24 - On your cake, draw a pair
of freehand swirled branches.
Many thanks to Imogen Davison of Sugar Button Cakes
You will need
White sugarpaste
Fuchsia sugarpaste
Circle cutter
Snowflake cuter
Pure sable brush size 1
Stencil brush
Flower pad
Medium non-stick board
Medium non-stick rolling pin
Pearl white lustre dust
Edible glue
Sherry lustre dust
Ice cream scoop for domed/chocolate cupcakes
Ball tool
Scalpel knife
Small amount of florist paste
Cotton reel (for decoration only)
1 - Take a flat topped cupcake (see
the Video on ‘How to flat ice a
Cupcake’ to do this if you don’t yet
know how to).
3 - ake an ice cream scoop full of
butter cream. We use the chocolate
size ice cream scoop from the online
shop.
4 - Fill the scoop up and scrape off
the excess so it has a level bottom.
5 - Plop out the scoop of buttercream
onto a sheet of parchment paper.
6 - Prepare as many as you need on
the parchment paper then put in the
fridge for at least 1 hour. The butter
will go cold and the buttercream will
become hard to touch.
2 - With the remaining buttercream
you have after flat icing the
cupcakes, you will make the bauble!
Christmas bauble cupcakeby Suzi Witt of Pretty Witty Cakes
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All equipment used in the tutorials is available in the Pretty Witty Cakes Shop
3938
41
19 - Pour some on the top of the
dome. Do not add any glue.
20 - Smear over the dome with your
fingers.
21 - You should cover as much as
possible with your fingers as it is
quicker.
22 - For the hard to reach bits use a
stencil brush with a stiff flat end.
23 - Roll out some white fondant.
Keep it thin around 1.5mm.
24 - Take a star, or snowflake cutter.
Here I have a snowflake cutter.
25 - Cut out several snowflakes. 26 - Make sure you clean the edges
off on the white foam pad.
27 - Make sure you clean the edges
off on the white foam pad.
28 - Place all the snowflakes on a
piece of tissue kitchen roll then dust
with snowflake lustre dust.
29 - Add a dot of glue to the back
of a snowflake. Then glue the
snowflakes on.
30 - With snowflakes at the edge,
glue on the whole snowflake then
cut through it afterwards so it cuts
off at the same height as the cup-
cake case.
4141
7 - Roll out a large piece of fondant.
This should be around 3mm thick.
8 - Take the buttercream dome from
the fridge and place on the flat
topped cupcake. You do not need
any glue as when the buttercream
starts to come back to room
9 - Make sure you position the but-
tercream dome in the middle of the
flat topped cupcake.
10 - Pick up the fondant and drape
it over the buttercream dome. As
the buttercream dome is cold, it will
hold its dome shape.
11 - Make sure the fondant fully cov-
ers the dome and hangs down the
side like a table cloth.
12 - Very carefully roll the fondant
against the buttercream dome using
the side of your thumb against the
flat ledge on the cupcake.
13 - Push around the flat ledge so
that the fondant sticks. Do not push
too hard.
14 - Using the side of your thumb,
roll in on the flat ledge towards
the dome and the excess fondant
hanging down around the cupcake
case should fall away. Focus on
having a nice clean finish around the
zig zags of the cupcake case.
15 - The excess paste should all be
broken away.
16 - If you have any bits of fondant
that have not cleanly broken away,
you can use the small end of a ball
took to push in between the zig
zags on the cupcake case to clean
them away.
17 - You should then be left with the
bauble dome shape.
18 - Take some lustre dust. “Sherry”
and “Claret” are both very Christ-
masy reds.
404040
43
43 - Cut through the base of the
loop.
44 - Add some glue to the top. 45 - Glue on the little loop.
46 - Your bauble should then look
like this.
47 - For decoration only, you can add
a piece of cotton to act like string.
48 - Feed this through the loop.
49 - Tie at the ends. Then you have
your finished bauble.
For more photo tutorials
please see our website here
We hope you enjoy and if you are a member of the Online Tutorials,
don’t forget to upload your picture to the Members Photo Gallery,
so we can see how you got on!
43
31 - For the piece to hold the string,
take a round ball of fondant.
32 - Push a circular cutter through
the top to cut out a very thick circle.
33 - Tear away any excess paste.
34 - Clean off the edges on your
white foam pad.
35 - Push out the circle shape. 36 - Cut the rounded side flat (one
end will already be flat)
37 - Dust with snowflake lustre dust. 38 - Glue the round piece onto the
cake at an angle.
39 - Your cake should then look like
this.
40 - Take a small piece of florist paste
(gum paste).
41 - Roll it into a thin sausage shape. 42 - Curve it round to make a loop.
4242
Thank you to Suzi Witt of Pretty Witty Cakes
45
Kugelhopfrecipe by Paul White
Ingredients
220g of dried cranberries (craisins)
soak in cold black tea overnight.
3 eggs
10g fast action yeast
80g castor sugar
180g slightly salted butter
700g strong bread flour
450g warm eggnog ( or see below for
your own recipe)
7g salt
200g walnuts
1 teaspoon cinnamon
Icing sugar for dusting
Method
1. Pour warm (not hot) eggnog into the bowl of your mixer, add in 300g of the bread flour and and 10g of fast action yeast,
mix with a dough hook for about 5 minutes on slow speed (or until the dough is smooth) then cover with a shower cap,
or cling film, or a damp tea towel, then leave to develop for 30 minutes.
2. Then mix together (in a separate bowl) the sugar the butter the salt, cinnamon and the eggs. pour this mixture into the
bowl of your mixer to add to the developed dough, slowly mix together then add the remaining flour a bit at a time,
mix until dough is smooth again (another 5 minutes on slow should do it) then slowly add the drained craisins/dried
cranberries and the walnuts (remember to save some walnuts for the top of the kugelhopf).
3. When the fruit and nuts are mixed in, cover the dough and rest for another 20 minutes.
4. Grease a large Bundt tin and place the remaining walnuts around the base of the tin to decorate the top of the kugelhopf.
5. Pour the dough in to the tin (the dough needs to be evenly distributed around the tin) it may help to wet your hand and
gently help the dough into the tin.
6. Cover the dough and allow the dough to rise above the top of the tin (may take up to an hour and a half!, and then place
into the middle of a preheated (190 centigrade) oven for 30 mins, then turn oven down to 150 centigrade for a further 5
to 7 minutes then remove from oven, leave in the tin for about 30 minutes before turning out onto a cooling wire, when
cooled, dust with icing sugar and eat, the Kugulhopf can be frozen if you can’t manage it all in one day.
7. Great toasted with butter, or just as it is x
Merry Christmas
Want to submit your recipe to our Magazine? email: [email protected]
Ingredients for my eggnog
if you choose to make your own
4 egg yolks
5g ground nutmeg
110g castor sugar
300g milk
Method for Eggnog
Stir together 4 egg yolks the sugar and the nutmeg then add half
of the milk, boil in a saucepan for three minutes (stirring all the
time) remove from the boil and add the rest of the milk.
Add rum to taste (up to you, it is Christmas! about 2 tablespoons
is a good starting point.)
September’s competition theme was
BIRTHDAY CAKE FOR A FEMALE (girl or woman). Again we have had hundreds of entries from all over the world - as far away as
Australia and the Philippines as well as many UK entries. The winner was voted for by members of the public from three finalists...
4544
Thank you to Paul White of Paul the Baker
4746
What do you most enjoy about making cakes?
What I most enjoy about making cakes has to be the reaction I get from friends
and family. I can really worry about it while making them and thinking its not
good enough, but that first smile when they see their cake gets me every time.
How did you feel when you won a PWC Award?
I couldn’t believe I actually won , I was sure no one would vote for little old me . I
was over them moon and its taken pride of place on my mantelpiece.
If you could make a cake for one famous person who would it be?
It would have to be Daniel Radcliffe, Mr Harry Potter himself. I’m a Potter geek at
41. I love all the films.
You are a hobby baker - what do you do normally?
I used to be a visual stylist for a large well known store , but my daughter was very
poorly when she was first born , so I’m now a very busy housewife and mother.
What advice would you give any other hobby baker thinking of entering a
PWC competition?
Go for it. I didn’t think I’d make it through to the finals but I did. Anything is
possible in life, it’s certainly given me a big boost to my confidence and abilities.
...the two Runners-up are...
The Fairy Cake MotherLibbylicious Cakes
47
September’s competition winner was Samantha Smith from the UK Samantha won a Pretty Witty Cakes Award, a new Kenwood Mixer, 100 reward points and this Magazine feature about her win.
How did you get into making cakes?
By accident really. I made a cake for my son’s birthday one year and really enjoyed
it. Then made my daughters and it took off from there.
How did you come up with the design for this cake?
The design for this cake came from a tutorial by the fabulous Brenda from Sugar
High Inc. , I asked Brenda if she would mind me using the tutorial and adapt it
to different charicatures. She gave me her blessing and this was the end result.
And the winner is...
Samantha Smith,UKSamantha’s Winning Cake Design
Her Prize - a Brand New K-Mix
46
4948
Bliss Bespoke Cakes
Cakes by Christine
Dilly’s Kitchen, UK
Cakelicous Cake Festa
Cakes Tracy bakes & decorates
49
Abbies’s Cakes
Bespoke Bakes by Danielle
After Noon
Andrea Jeffers
Betty Scrumptious
...we had hundreds of entires so we’ve chosen some of our favourites to share!48
5150
Couture Catering & Artistic Pastries
Dawn Thornton
Cupcake Galore
Debbies-Cakes1-Bakes
Edible Elegance
Corins Cakes
Crown Cakery
51
Dee’licious & D’vine
Cakes by Fresda
Caroline O’Gorman
Castle Cakes
Caroline’s Cake Company
Clockhouse Cakes
Carly Jeffrey
50
Carol Jackson
Chloe McKillop
Claire Bashford
5352
Môn Cottage Cupcakes Patricia Mann Cake Designs
Milly and Grace Cupcakes and Bakes
Mrs Robinson’s Cakes
Sara’s House of Cupcakes
Lou’s Baking & Decorating
Paula Cake Couture
53
Sarah Main
Lusher CakesFavourite Cakes
Hetty’s Cake House
Jodielicious Cakes
Lavender CupcakesKaren Blackwell
Janine makes Cakes
Gemma Greenwood
52
Goodbuns Cakery
Jip’s Cakes
54
Sharon Scott
Tatjana Pomogajeva
The Little Artisan Cake CompanyThe Sugar Emporium
Zoepop’s Cakes
Sweet and Simple Cakes, UK
Sonja Mantchorov
54
Susan Street
The Chain Lane Cake Co.
Tuhins Little Bakery
You’ll need:
- Modelling paste in white, pale
baby blue, pale chestnut brown,
red, pale pink and black
- Edible glue and brush
- 00 paint brush
- Water and black colour paste
- Dresden tool
- Stitching tool
- Board
- Ball tool
- Rolling pin
- Knife
- Round cutter
- Edible dust: brown, ice blue and
rose
Reindeer Cookie Tutorial
by Rachel Hill
For ALL the items you need for this tutorial, click hereGet it f
rom o
u
r s
ho
p
CLICK
55
57
K L
K Using a small circular cutter and your
chosen contrasting fondant, roll to
approx 2/3mm and cut out a circle
for the saddle.
L Carefully cut this in half and brush
the back lightly with water.
M Apply the half circle to the reindeer.
Also cut a small oblong of the same
fondant with a knife to create the
strap for the saddle.
N Using a knife make a small impression
to give the reindeer a mouth.
O Fill a piping bag with royal icing and
nozzle no. 2. Use this to pipe a bridle
and some antlers on the cookie.
P Continue to pipe small dots around
the base of the saddle.
Q Do this until the underside of the
saddle is finished. Try to leave a
small gap between each dot to
prevent them from bleeding into
one another.
R Use a cocktail to indent some little
dots around the outside edge of the
fondant. This will give the reindeer
a homemade look. Don’t forget to
give it a little eye too!
S Use a cocktail to indent some little
dots around the outside edge of the
fondant. This will give the reindeer a
homemade look. Don’t forget to give
it a little eye too!
M
O
Q
N
P
R
Many thanks to Rachel Hill of Rachelles
A Make up your cookie dough into
a smooth ball and let it come to
room temperature.
B Flour your worktop and carefully
roll out the dough to approx
5mm.
C Using the cookie cutter, cut out
the reindeers.
D Lay the reindeers on a greaseproof
tray that has either been lined
with paper or oiled. Keep at least
1” between each cookie.
E Bake at 170 degrees for approx
10 mins until slightly golden to
the edges. Cookies bake very
quickly so keep an eye on them
if they need a little longer. Then
lay on a cooling rack to cool
completely.
F Choose 2 colours of fondant to
decorate your cookie.
G Sprinkle your worktop with icing
sugar and roll out the fondant to
approx 3mm thickness.
H Cut out the template for your
cookie using the same reindeer
cutter.
I Gently brush the back of the fondant
with water and a brush. Not too
wet!!
C
E
G
I
B
D
F
H
J
A
56 57
5958
Christmas Moulds
from £8.31
Edible Sprinkles
from £2.38
Transfer Sheets
from £11.39
Foil Cases (pack of 42)
from £3.47
Lustre Dust
from £2.47
Lustre Spray
from £4.99
Coloured Paste
from £2.38
We love Chirstmas time at Pretty Witty Cakes HQ, so we’ve taken all
our favourite Christmas themed products and put them in one place
in our shop. Just click here to go straight there and start choosing all
your Christmas goodies for friends, family and even to treat yourself!
58
Stencil Packs
from £8.49
Christmas Cutters
from £3.32
Ribbon (15mm x 5m)
from £4.04
Ge
t it from
o
ur shop C
LICK
HERE
59
6160
7 - Glue the red leaf to the front for
the red breast.
8 - Roll a small cone of yellow paste
for the beak and glue below the
eyes.
9 - Roll a further 2, slightly larger yel-
low cones.
10 - Using the small end of the wheel
tool make 2 small indentations on
each cone. Flatten the end of the
cone and glue to the underneath of
the robin.
11 - Using a 3cm petal cutter, cut 2
wings from brown paste.
12 - Glue the wings on the side so
they curve round the body.
13 - Use the smile tool on the beak
to give the robin a cheeky grin.
14 - To make a Christmas hat roll a
piece of red paste into a cone shape.
15 - Roll a ball out of white paste
and cut a thin strip long enough to
go round the base of the cone.
16 - Glue the ball to the top of the
cone and the strip round the base.
17 - Pop the hat on top of the robin
and he is now ready to go straight
on your cupcake or pre cut disc.
18 - The exact same method for the
robin can be used to make a pen-
guin just changing the colours and
foot shape.
4 - Cut out 2 small black circles us-
ing a 6mm circle cutter.
5 - Glue the black circles to the white
circles and using 2 tiny white
non-pareils push them into the black
circles.
6 - Using a small leaf cutter but with-
out pushing down to emboss it cut
out a leaf shape from red paste.
Robin
These tutorials show you how to make 3 cute and chubby little Christmas
cupcake toppers. They are simple and easy to make and can be easily adapted
to many other Christmas characters.
The fondant (sugar paste) has had Gum Tragacanth added (1 teaspoon GT per 250 grams fondant).
by Stephanie Janice
Equipment needed:
Workboard
Small rolling pin
7cm round cutter
Small snowflake cutter
Small holly cutter
Small leaf cutter
Medium petal cutter
4cm 5 petal cutter
3cm circle cutter
15mm circle cutter
6mm circle cutter
Wheel tool
Smile tool
Ball tool
Scalpel
Edible glue
Black sugar pearls
White nonpareils
Black nonpareils
Get it f
rom o
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p
CLICK
All equipment used in the tutorials is available in the Pretty Witty Cakes Shop
1 - Roll a ball of brown sugarpaste,
approx 4cm in diameter
2 - Cut out 2 circles from white
sugarpaste using a 15mm circle
cutter.
3 - Glue the white circles to the ball
pushing them together in the
middle.
Christmas Cupcake Toppers60 61
6362
1 - Start with a ball of white sugarpaste
approx. 4cm in diameter.
2 - Choose a colour for a scarf. Roll
out and cut a thin strip long enough
to fit round the ball. Here I used 2
different colours rolled out together.
Glue it around the white ball about
half way down. Cut the ends to fray.
3 - Roll a ball of black sugar paste
about 4cm in diameter. Using your
hand flatten slightly.
4 - Pop a small amount of edible glue
in all holes. Using black sugar pearls
push one in to each eye and button
hole.
5 - Use small black non-pareils for
the mouth. These can be tricky so a
cocktail stick is good to poke them
in with.
6 - Using some orange sugarpaste
roll a small cone shape and stick on
for the carrot nose.
7 - Roll a sausage shape out of black
paste then cut the ends off so you
are left with a small cylinder shape.
8 - Cut a circle from black paste
and glue this to the cylinder shape
glueing the sides upwards.
9 - Glue the hat to the snowman
adding a little holly and berries for
decoration. The jolly snowman is
now ready for your cupcake.
Snowman
All the toppers can be put straight on to iced cupcakes. Alternatively
they can be glued to a sugarpaste disc. These discs should be cut in
advance and allowed to dry overnight.
To add detail to them you can emboss with snowflakes or holly for
example. Glue the chubby character with some edible glue to the disc
and then add a few little decorations such as holly or snowballs.
These little details are the finishing touches to your cupcakes.
1 - Start with a ball of brown sugarpaste,
approx. 4cm in diameter. Using
the small end of the ball tool make
indentations around the ball.
2 - Use a 4cm five petal cutter to cut
out a shape for the icing on top.
3 - Glue this to the top with some
edible glue.
4 - Using a 10mm circle cutter, cut 2
circles from white paste and glue to
the front.
5 - Cut 2 smaller circles from black
paste and glue onto the white
circles and then stick 2 tiny white
non-pareils to add some expression.
6 - Make a small brown ball for the
nose and using the smile tool give
the pud a cheeky grin.
7 - Using some green paste cut some
small holly shapes and roll some red
berries. Set some aside to dry to
decorate your finished cupackes
later on.
8 - Pop one holly and berries on top
of your pud.
9 - He is now ready to pop on a
cupcake or glue to pre cut icing disc.
Christmas Pud
62 63
Thank you to Stephanie Janice from Jolly Scrumptious Cupcakes
65
Method
A Break up the Christmas cake and add brandy
in large bowl and mix with your hands until
blended and moist.
B Roll into bite size balls and place on
baking paper.
C Cover each ball in dark melted chocolate
using 2 desert or soup spoons.
D Place on baking rack with baking paper
underneath.
E When almost set move to baking paper on
board and set in refrigerator.
F Pipe a small amount of melted white
chocolate on top to mimic pudding icing.
G Make small balls from red sugar paste and
some small leaves from green sugar paste.
H When the white chocolate is almost set add
the red balls and green leaves to the top of
each little pudding to look like holly.
Give as gifts or serve for Christmas party treats.
A
C
E
G
B
D
F
H
Ingredients
1kg Christmas cake (You can use a cheap
one from the supermarket if you prefer)
1/3 cup Brandy
450 grams dark chocolate
150 grams white chocolate
Handmade holly berries and leaves from
sugar paste
by Leesa Collins
Win 1 of EVERY Sugarflair Pastel Paste food colouring from the amazing Sugarflair range
To enter: Sign up to the magazine mailing list here then send your name via email to
with the subject field “Subscriber Giveaway - Sugarflair”
Sugarflair colours are some of the prettiest on the market and are fully edible producing a range of fabulous colours. This pastel range are beautifully soft and delicate and perfect for beautiful vintage or softer style cakes.
Ge
t it from
o
ur shop C
LICK
HERE
64 65
Thank you to Leesa Collins from Alice Cakes
To buy the Pastel Range of Sugarflair colours or any range from Sugarflair, visit the Pretty Witty Cakes Shop
What you will need:
6in diameter by 6in high cake
600-800g Plain buttercream
300-400g Red tinted buttercream (Sugarflair-Ruby)
300-400g Green tinted buttercream (Sugarflair-Gooseberry)
100-200g Purple tinted buttercream (Sugarflair-Grape Violet)
100-200g Orange tinted buttercream (Sugarflair-Tangerine)
100-200g Pink tinted buttercream (Sugarflair-Claret)
100-200g Yellow tinted buttercream ((Sugarflair-Melon)
100-200g Blue tinted buttercream (Sugarflair-Baby Blue)
100-200g Black tinted buttercream (Sugarflair-Liquorice)
Silver balls
Tweezers
Scissors
Greaseproof paper
Toothpick
Piping bags
Wilton petal nozzle (103)
Wilton leaf nozzle (352)
Cake scraper
Back of big nozzle to mark the baubles
BUTTERCREAM:
250grams unsalted butter
500grams icing sugar
1-2tsps Vanilla flavour
1Tbsp water
Beat the butter in a large bowl until
soft. Add half of the icing sugar
and beat until smooth. Add the
remaining icing sugar and
Vanilla flavouring and one
tablespoon of water and
beat the mixture until
creamy and smooth.
Beat in the water, if
necessary, to loosen the
mixture.
For ALL the items you need
for this tutorial, click here
Get it f
rom o
u
r s
ho
p
CLICK
Buttercream Piping Tutorialby Valeri Valeriano & Christina Ong
• A MEGA prize of a FULL Kenwood Chef Titanium KM010*
• (This not only a full mixer but comes with : K BEater; Whisk;
Dough Hook; FlexiBeater; Glass Liquidiser; Food Processor).
This is the ULTIMATE model, worth nearly £600!
• A coveted Pretty Witty Cakes Award to take home.
• 100 Reward points to add to their Members Account (applica-
ble only to a Members). To find out more about Membership
and what it offers, click here.
• A feature about their winning entry in the Magazine, Forums
The Prize
Enter November’s competition with your
“Christmas Characters Competition”
To Enter, all you have to do is:
• make ANY character that is 20cm or less that could be used on a cake. You can
make your character in any medium whether fondant, chocolate, marzipan etc.
The only requirement is that it has some Christmas element and that it is 20 cm
or less. It can have internal support if you so choose.
• The cake will be judged on its decoration so it does not matter what flavour it is.
• You only need to send a photo not the real cake
• You can enter from anywhere in the world.
a FULL
Kenwood Chef
Titanium KM010
CLICK HERE TO ENTER NOW!
or visit our Competitions page for further details
Som
e c
om
petitio
ns e
ntrie
s
w
ill be featured in
our M
agazin
e.
EN
TER N
O
W
!
66 67
*This Kenwood is very heavy and can only be shipped to the UK. If you are based overseas, we will give you a year’s free membership as an alternative prize
69
9 - Using your yellow tinted
buttercream, pipe a ribbon
to each of the bauble and
pipe a red dot in the middle.
10 - Using your red tinted buttercream on piping bag with
Wilton 103 nozzle, narrow end facing downwards, contin-
uously squeeze piping bag as you drag it following your
marked scallops. Make sure to start at the marked guide.
Repeat the same process and pipe ruffles on top of the first.
Pipe ruffles close to each other so there are no gaps and
make sure that you push them onto the cake so they do not
11 - Use Wilton leaf nozzle 352 to make the Holly leave. Hold piping bag at about 20-30
degrees with one point on the nozzle touching the surface and other facing up. Generously
squeeze piping bag and slightly wiggle as you move piping bag away to create ridges.
12 - Pipe 3 red dots in the middle of each pair of leaves.
69
1 - Cut a long piece of
greaseproof paper about
the circumference of the
cake and around 2.5in
2 - Fold greaseproof pa-
per in half horizontally
four times until the width
is about 2in wide. Cut a
semi-circle on one side.
3 - Position the greaseproof
around the top edge of the
cake and use a toothpick
to mark the scallops.
4 - Using the cake scraper,
mark long and short
straight lines in between
the scallops.
5 - Use the back of a big
nozzle to mark the baubles.
Ideally, diameter is about
1-1.5in.
6 - Using your black tinted
buttercream, pipe small
dots on the straight lines.
7 - Cut slightly big holes at the tip of the piping bags with
colorful tinted buttercream. Choose any colour you wish,
start piping from the outer part of the circular guide going
in, like a spiral. Make sure that there are no gaps. Repeat the
process to all the baubles. .
8 - Using your tweezers,
arrange silver balls around
each bauble.
68
Thank you to Christina and Valeri of Queen of Hearts Couture Cakes
7170
D - Once cooled cover with marzipan. I use around
250 grams.
E - Use a pastry brush to moisten the marzipan.
This enables the icing to stick. Cover the cake with
fondant icing. If you don’t have an airbrush, at this
point cover with a brown fondant rather than white.
F - If you are airbrushing then use matt brown airbrush
paint. Place the cake on your turntable and turn
while you are spraying. Leave to dry once airbrushed
for 10 minutes.
G - Roll out some white fondant. Cut out a 5 inch circle
and freehand cut in a random splat shape to look like
cream running down your Christmas pudding.
H - Colour a little fondant red, green and black . Cut
two small black circles for the winner eyes. Then the
next size up for the white outer eye. The little light
fleck is a small tolled ball of fondant . Then cut 3 holly
leaves in green.
I - Using a circle cutter, cut 3 red circles for three red
berries.
J - Assemble the eyes and dampen the back of them
to fix in place on the front of your christmas pudding.
K - Dampen the tips of the holly and berries and fix to
the top of the cake.
L - Make a nose shape out of the red fondant by
rolling a ball into an oval shape. Dampen the back
and fix in shape. I use a piece of fondant to stop it
sliding while it dries.
M - Roll the black fondant into a sausage shape to
create a smile.
N - Add a little piece at the side with black fondant if
you want to create a cheeky smile.
Many thanks to Suzanne Foard
E
G
F
H
I
K
J
L
M N
71
Ingredients
6 oz mixed cherry berry mix asda
6 oz three colour sultanas
6 oz chopped apricots
4 oz chopped walnuts
3 tablespoons brandy
8 oz sr flour
8 oz unsalted butter
8 oz soft brown sugar
1/2 teaspoon mixed spice
1/4 teaspoon cinnamon
4 large eggs
1 tablespoon black treacle
Method
A - Line a 7 inch hemesphere bowl with a parchment
circle by slitting around the edges about a third of
the way in.
B - It should then sit nicely in the bowl, if it keeps
popping out just greece the bowl to make it stick.
C - Overnight soak your fruit in the 3 tablespoons
of brandy. Cream together the butter and sugar for
at least two minutes until light and fluffy. Add the
eggs one at a time, the mixture is quite running at
this stage, add in your spices and sift in your flour.
At this stage combine together with a metal spoon,
stir in the fruit and dark treacle spoon into your bowl.
This mixture makes and 8 inch cake or this 7 inch
bowl and a batch of 8 mini cakes too. Bake for 1 hour
at 140c. Test with a skewer if the skewer comes out
wet put back in and check every ten minutes. Once
baked turn out onto a cooling rack.
A
Cheeky Christmas Pudby Suzanne Foard
For ALL the items you need
for this tutorial, click here
Get it f
rom o
u
r s
ho
p
CLICK
C
B
D
70
7372
Cutter & Mould
Giveaway
Win TEN sets
of
cutter and moulds sets
by Blossom Sugar Art.
All you have to do to do to enter is
be a member of the online tutorials
(monthly or yearly) and email
with the subject fields
“Member Giveaway - Blossom”
with the email that you use on
your membership account.
You can buy
Blossom Sugar Art sets
of cutters in the
Pretty Witty Cakes Shop
Ge
t it from
o
ur shop C
LICK
HERE
72
October’s competition theme was
BIRTHDAY CAKE FOR A MALE (boy or man).
Again we have had hundreds of entries from all over the world.
The winner was voted for by members of the public from three finalists...
73
7574Anyone who does this for fun will know the expense involved in buying the equipment and
materials. I still mainly bake for friends and family, and I just love the positive reactions from
them on the end result when I have worked so hard on a project.
Did your winning cakes get made for anyone special or is there a story behind them?
The plumber cake was made for a work college of my Mum. Her son had just been appointed
as a plumbing apprentice and so she wanted the plumber theme for his 21st birthday. She
wanted the theme to include a “plumbers bum, sink and a newspaper”! I had never done
anything quite so technical, so I did a trial run first to get the measurements and the ganache
right!
What advice would you give to anyone else who might want to enter to win a Pretty Witty
Cakes Award?
Just send in the picture! It is really easy to do and you may surprise yourself! I thought that all
the professional members would beat my entry hands down!
We see you are a member online? What do you think about the Pretty Witty Cakes Online Tutorials?
The tutorials are amazing and are so clear and easy to follow. I watch them as I work pausing
each step of the video, it is like having the tutors in the kitchen with you! The forum is also
a great as there are loads of tips on there from the other members. Living on the Isle of Man
it is difficult to gain access to high quality courses, and the online Pretty Witty courses really
are such good value for money. The tutorials taught me all the skills over the past 12 months
in order to create the plumbers cake being the madeira cake recipe I used for the base, how
to crumb the madeira cake, how to make the chocolate mud cake for the sink, make vanilla
buttercream and ganache, how to sharp edge cover the chocolate cake with ganache, how to
work with fondant, to how to cover the cake base with icing to give the cakes a professional
look. Even the tutorials on the use of colours and using dowels have been helpful! I am now
inspired to give some of the video projects a go - using my fantastic new mixer of course!
Clare Nelson
Beyond Imagination
75
October’s competition winner was Sarah Wakeford from the UK
Samantha won a Pretty Witty Cakes Award, a new Kenwood Mixer,
100 reward points and this Magazine feature about her win.
How did it feel to win from so many entries across the world?
I am still in shock! The nomination for the final was a massive surprise and an achievement,
but to win is amazing. The other finalists cakes were such a high standard so thank you to
everyone who voted on the web page and on facebook!
You make cakes for a hobby - what is your normal day job?
I have worked in the finance industry on the Isle of Man for over 10 years and currently work
for a fund manager, I am company secretary / compliance officer. I must thank all my work
colleagues and my husband for being a fantastic tasting team over the past 12 months!
How long have you been making cakes?
When I was growing up I used to bake with my Grandma and Mum all the time, and I love
cooking meals for friends and family at home. Last September I attended a half day course
on making flower decorations for cupcakes. The results were amazing and since then I have
even set up a business name and have begun to sell cakes and cupcakes to pay for the hobby!
Sarah’s Winning Cake Design
Her Prize - a Brand New K-Mix
74
7776
Cakes n Bakes
Cupcakes by K
Dreaming of a Cupcake
Charming Confections Deb Williams Cakes
Fiona Dallender
Debbie Szallis
Dee’licious & D’vine
77
A Moment of Cakeness
Bianchi Bakery
Bettina Poole
Bourdet Your Way- Custom Cakes
Cakeabella
...we had hundreds of entires so we’ve chosen some of our favourites to share!
Becky Lacey
Bumzy’s Creation
76
7978
Leasa Buhlman Lily Cupcake
Lisa Tunstall
Lorraine’s Cakes
Laura Cox
Little Miss Fairy Cake
Laura Cox
79
Flossie Pops Cakery
Kerry Jayne Morse
Giddy Cakes
Clockhouse Cakes
For Goodness Cakesfor the love of.....CAKE
Helen Adamson
Kate Cupcake
Island Cupcakes
Frosted Fantasy
78
8180
S C Cakes
Sugar Buttons Cakes
Robyn Pretorius
Pearl Howe
The Cake House, Medway
Nicola Atkinson
Stylish Cakes
Sugar Buttons Cakes
Sarah Berry
81
Maxine Hall
Melissa Leach Natalie HarrisovaMonumental Cakes
Makememycake
Mandys Kitchen
Mary Brautigam
Maya Pasta
80
82
Tracy Beardshall
TwinkleBalls
The Nuthouse Bakery
The Olney Cake Company
83
Vintage Cake Company
83
Susy’s Cakes
The Little Bunny BakeryThe Happy Little Cake Company
Tatjana Pomogajeva
Sugar Buttons Cakes The Fairy Cake Mother
Sugar Buttons Cakes
82
84
I love this recipe because I’ve managed to get the flavour right so that the
whole cake (including the topping) is not too sickly sweet and the texture is
a light soft sponge that goes really well with the cream cheese/cream/cherry
syrup topping.
Secondly, (and this is the main thing for me) it’s the first (and only so far)
recipe for any kind of cake that I have ‘created’ myself. The basic vanilla recipe
I got from pretty witty cakes plus my own tweaks and variations to achieve
the consistency and flavour I was looking for. I had tried the red velvet from
one of the hummingbird shops and I had also tried making a batch as directed
by the recipe in one of the hummingbird books. I felt that the red velvet
sponge in both cases was a bit heavy for my liking. I had recently attended
some pretty witty classes and decided that I could achieve a lighter sponge
by taking what I felt were the best ingredients and techniques from both
recipes and adding the Maraschino cherries for flavouring the topping. The
hummingbird red velvet cupcake is very good, but because this recipe feels
like my own it has jumped to the front of my favourite thing ever to do with
flour, sugar, butter and eggs list. There’s a certain element of pride that comes
with creating something that actually works and in this case taste really, really
good. Even if I do say so myself!
What Andy Says:
LIGHT CHERRY CUPCAKE
Ingredients:
For the cake:
120g unsalted butter, at room temperature
250g Dark Brown Muscovado sugar
130ml egg – (3 small if you can be bothered
to crack, beat and weigh to get exact weight)
20g 85% cocoa dark chocolate melted (or
20g cocoa powder)
40ml red food colouring (10g Sugarflair
paste and enough water to make up to
40ml)
10 ml vanilla extract
250g supreme self raising flour
60g corn flour
240ml buttermilk
5g salt
15 ml Lemon or lime Juice
10g bicarbonate of soda
1 Maraschino Cherry for each cupcake
50 ml Coconut oil
Fill each case with 20g of batter, place
a cherry in the centre, then cover with a
further 25g of batter.
For the cream cheese frosting:
200g icing sugar, sifted
50g unsalted butter, at room temperature
175g cream cheese, cold
50ml Maraschino Cherry syrup
10 ml vanilla extract
1 Maraschino Cherry for each cupcake
Method:
For the cake:
1. Whisk the butter until soft smooth and pale about 3 minutes in a
mixer or 5 minutes with a hand mixer.
2. Scrape down the side about half way through.
3. Add the sugar and mix well. The granules are quite big compared to
caster sugar so give it about three minutes on full speed and scrape
down halfway through to make sure it’s all mixed properly.
4. Add the food colouring and water, mix well.
5. Add the chocolate/ cocoa powder mix well.
6. Turn the mixer down to half speed.
7. Slowly pour in the eggs.
8. Turn the mixer to full speed and then add the lemon juice.
9. Stop the mixer and scrape down the sides. Add the buttermilk and start
the mixer on the highest speed you can without splashing everywhere.
10. Add the coconut oil, mix in well.
11. Sift together the remaining ingredients (flours, baking powder and
salt) and fold into the mixture until well mixed in but no more than
necessary.
For the topping:
1. Whisk the butter until soft smooth and pale. This will take about 3
minutes in a mixer or 5 minutes with a hand mixer.
2. Scrape down the side about half way through – yes the same as the cake
method :o)
3. Add the cream cheese and mix until well blended
4. Then add the Cherry syrup and vanilla extract
5. Add the Icing sugar and mix in on the slowest speed until fully
incorporated then switch to full speed for about a minute
6. You can simply plop a spoonful on top of the cupcakes or you can put
the mixture in the fridge to stiffen up a bit so that you can pipe it.
Recipe Submitted by
Andy Kelman, London, UNITED KINGDOM
Recipe by
Created by Andy Kelman but inspired by
Hummingbird bakery red velvet and Pretty Witty basic vanilla
“
“
Earlier this year, we ran a competition on the Pretty Witty Cakes Blog where you could submit your
favourite recipe – whoever it was made by.
We had lots and lots of fabulous cake entries from all over the world.
We thought it would be lovely to share some of these so we have included 20 of our favourite in this
edition of the Magazine
From all those entries we also chose the one that the team at Pretty Witty Cakes found the most
interesting to award a prize. And the winner is…..
ANDY KELMAN with his LIGHT CHERRY CUPCAKE recipe
Your Favourite Recipes Competition
20 recipes from our readers around the world
84 85
86
I love making this cake because it is satisfying, easy to
make and serves my entire family.The chocolate cake is moist
and tasty, due to the addition of the buttermilk.
Also when assembled it looks like eye candy and very
professional.They say one eats with their eyes first and this
cake when sitting on a cake stand makes my family umhhh
and aaahh.
I make this for every birthday and anniversary and whenever I
have a dinner party.
The ingredients are found in almost every household pantry
or cupboard and whips up in no time at all.My go to cake for
occasions all year round.
What Renuka Says:
DEVIL’s FOOD CAKE
Ingredients
For the Cake
165 grams plain flour
90 grams cocoa powder
1 tsp bicarb
250 grams castor sugar
2 eggs lightly beaten
250 mls buttermilk
1 tsp vanilla essence
125 grams butter, softened
For the Icing
60 grams unsalted butter
60 grams dark chocolate chopped
Method for cake:
1. Preheat oven to 180 degree Celsius
2. Brush a 20 cm round cake tin with melted butter or oil and line the base
and sides with non-stick baking paper. Sift the flour, cocoa and bicarb
intoa large bowl. Add in the sugar and combine eggs, buttermilk, vanilla
essence and butter. Then add to dry ingredients using electric beaters.
Beat on low speed for 3 minutes or until just moistened.
3. Beat mixture on high speed for 5 minutes.
4. Pour into baking tin, smooth surface and bake for 40 to 50 minutes
until a skewer inserted in the centre of cake comes out clean. Leave in
tin to cool then turn out onto wire rack
Method for Icing
1. Combine butter and chocolate in a small pan. Stir on a low heat until
melted and smooth. Remove from heat and leave to cool.
Recipe Submitted by
Renuka Lallbahadur from Durban South Africa
Recipe by
The Home Guide Cake Decorating by Jane Price
“
“
To Assemble:
• Slice the cake in half horizontally.
• Spread bottom layer with 125 mls whipped cream then sandwich cake together.
• Spread the chocolate icing over the cake with a palette knife
To make white pattern:
• Place 60 grams white chocolate chopped in a small heatproof bowl and place over a pan of barely simmering water until melted.
• Remove from heat and cool.
• Spoon melted chocolate into a piping bag, snip off the tip and pipe a small circle in centre of cake. Pipe another circle around the
first circlle and carry on until you have covered the cake.
• Before the chocolate sets, drag a skewer from the centre circle to the outside of the cake.
• Clean the skewer and continue making the lines evenly spaced.
• Lightly dust milk balls(cut in half) with cocoa and arrange on cake.
I had never made Red Velvet Cupcakes before and the the
first time i made them i was asked to make 60 for a funeral! I have
always loved Red velvet Cupcakes they look so amazing with
their bright red colour and they just taste the best! J , Everytime I
go out for cake or cupcakes, i always be sure to take a red velvet,
I visited The Hummingbird bakery in London last year, as i am
completly obsessed and even own the recipe book!
I love this recipe because it was so easy to make, and never
having made red velvet before i was a bit nervous!
But this recipe was really easy to follow and pretty straight
forward! Being an owner of my own Cupcake business im always
looking for new and exciting recipes to follow and try out, and
I always find myself going back to these recipes, and have used
this website on multiple occasions!
What Kristen Says:
RED VELVET CUPCAKES
Ingredients:
2 ¼ cups cake flour
1/3 cup cocoa
1 teaspoon salt
1 1/3 cups oil
1 ½ cups castor sugar
2 eggs
¾ cup buttermilk
1 tablespoon red gel food colouring (or 4
tablespoons liquid food colouring)
1 teaspoon vanilla essence
1 teaspoon baking powder
1 teaspoon baking soda
Cream Cheese Icing Ingredients:
1 tub cream cheese (230g)
2 tablespoons warm water
4 cups icing sugar
Method:
1. Preheat oven to 180°C and grease cupcake pans with butter or
Spray & Cook.
2. In a large bowl, mix together the oil, sugar and eggs until well
blended
3. Now add the flour and buttermilk alternately and mix well.
4. Add the baking powder, baking soda, cocoa and salt and mix until
well combined.
5. Add the vanilla essence and colouring and mix well.
6. Fill the cupcake tins or liners 2/3 full.
7. Bake for 25-30 minutes or until a toothpick inserted into the
middle of the cupcake comes out clean.
8. Allow to cool for 25-30 minutes before icing the cupcakes.
Method:
1. Beat the cream cheese until smooth and then add the icing sugar
cup by cup and mix well after each addition.
2. Add the water and mix well.
We are told by Kristen that this recipe makes either 24 cupcakes or could make 3 layers of cake in a round tin.
Recipe Submitted by
KRISTEN JONKER, Cape Town, South Africa
Recipe by
justeasyrecipes.co.za
“
“
86 87
88
I love this recipe because it is a popular cake with my family. I
have made this cake for a birthday of someone who adores toffee and
they loved the left over toffee as a gift and also commented on how
lovely and soft the sponge was. My younger brother likes the strong
vanilla flavoured icing. Everyone that has tried this cake has agreed
on the ingredients all tasting perfect together, and they all enjoy the
surprise sauce when biting into their slice of cake. The tablet sauce
and the toffee require some skill and can be challenging to get right as
problems like the sauce setting can occur and also the toffee can burn
very easily. I like that there is many parts to the cake (which means
that there is lots of tasting to make sure it tastes good). My favourite
part of creating this cake is watching the faces of people cutting into
the cake and discovering the surprise hidden tablet sauce. Overall this
cake is a highlight at any party and it is very popular with all people
with a sweet tooth!
What Cindy Says:
TOFFEE CAKE
Ingredients
The sponge
6 eggs
300g self raising flour
300g granulated sugar
300g butter
2 table spoons of vanilla extract
The toffee sauce
1 cup of conduensed milk
1/4 cup of water
1/2 cup of butter
3/4 cup of caster sugar
The vanilla icing:
200g of butter
400g of icing sugar
4-5 tablespoons of vanilla extract
The toffee
The toffee: Cindy used this recipe
http://www.food.com/recipe/english-toffee-7125
2 cups of granulated sugar
1 cup of butter
2 tablespoons of vinegar
1/4 cup of golden syrup
1/4 cup of water
Method for the sponge:
1. Cream the butter and sugar until they are mixed together.
2. Add the flour and mix with a wooden spoon until the ingredients form a dough.
3. Add the eggs and mix until all the ingredients are combined. Then using an electric
whisk, whisk the mixture until light in colour and creamy consistency.
4. Grease 2 baking tins. Preheat the oven to 180 degrees Celsius in a fan oven.
5. Separate the mixture evenly into the 2 tins and then put in the oven for 25 minutes or
until the top of the cake springs back when touched gently with a finger.
6. Once the cakes are ready, remove them from the tins and allow to cool on a cooling
rack.
Method for the toffee sauce
1. Put all ingredients in a pot and mix with a wooden spoon on a medium heat until all
ingredients have melted and mixed together.
2. Stir the mixture non-stop. The sauce will boil and turn a darker colour (this can take up
to 10 minutes). Be careful the sauce does not burn.
3. Once the sauce is ready, remove from heat and put into a jug. Let this mixture chill in a
fridge until cooled. Stir it occasionally to prevent it from becoming to thick.
Recipe Submitted by
Cindy Bowie from SCOTLAND
Recipe by
Cindy
“
“
ASSEMBLING
Once all of these 4 parts of the cake are ready and cooled you can assemble the cake:
1. Using an apple corer remove holes from the top and bottom sponges.
2. Assemble the bottom layer of the cake on a plate and half fill the holes with caramel sauce. Then put half of the vanilla icing ontop and
sandwich the 2 sponges together.
3. Fill the top sponge’s holes with caramel sauce, then if any caramel sauce is left spread ontop of the sponge.
4. Put the rest of the vanilla icing onto the cake and spread neatly. Then place the toffee on the cake in a decorative way. Any spare toffee can
be stored in a tin.
Method for the Vanilla Icing
1. Put the butter and icing sugar in a large bowl and carefully mix with a wooden spoon
until all the ingredients are combined.
2. Then whisk using an electric whisk until the icing is fluffy. Add the vanilla extract and
continue to whisk until it is mixed thoroughly.
Method for the Toffee
1. Combine all ingredients in a large saucepan.
2. Bring to boil, stirring until all dissolved. Then boil without stirring until the mixture is
dark golden.
3. Test by spooning a few drops into a cup of cold water. When the toffee is done it
should harden at once when dropped into the water.
4. Take off the heat and pour into a flat oiled pan to make a layer about 1/2 inch thick.
5. When the toffee is tepid score into squares. When it is cool break with a hammer and
store in an airtight container.
Quite simply this is my
favourite chocolate cupcake
recipe
What Laura Says:
CHOCOLATE CUPCAKES
Ingredients
For the Cake
Dry Ingredients:
600 g all-purpose flour / 2 cups
300 g sugar / 1 cup
3-4 tablespoons cocoa powder
Wet ingredients:
150 ml oil (Sunflower - but NO Oliveoil!) /
half cup
300 ml –milk / 1 cup
1 egg
Vanilla extract
Mix in a separate cup 1 litle spoon (5 gr)
of baking soda+1 spoon (10 gr) of baking
powder with 1 spoon of acid acetic.
For the Cream Cheese
70g butter, softened; 200g cream cheese;
400g icing sugar sifted
The cream cheese needs to be cold, chilled in
the fridge and kept there until you need it.
Drain off the liquid from the pack and discard
it.
Method for cake:
1. Preheat oven to 350 degrees. Line cupcake pans with paper
liners.
2. First combine in a bowl the dry ingredients : flour + sugar + cocoa
powder – leave it to one side
3. Mix in another bowl the wet ingredients ( oil+milk + egg +vanilla
extract + the mixed baking powder+baking soda with acid acetic
– you can use a hand mixer to mix it properly. )
4.Then mix together all the ingredients. In the end you can add
200g of dark chocolate chopped and 3 smashed bananas.
5. Fill liners 1/2 to 2/3 full of batter.
6. Bake 20 to 25 minutes or until toothpick inserted in center comes
out clean.
7. Cool for 10 minutes in pans then remove from pan, and place on
wire racks to cool completely. Frost when chocolate cupcakes are
completely cool.
Method for Cream Cheese
1. Beat the butter so it is super soft and ready to go. If it isn’t soft
enough let it warm up a little. If you use it still too cold you’ll
never get it to combine in the next stage, leaving you with flecks
of infuriating butter!
2. Add the cream cheese and beat them together until combined.
Don’t over beat it (that’s important) – cream cheese loosens and
becomes more liquidy the more you beat it so less is best.
3. Decorate the cakes with cream cheese and enjoy!
Recipe Submitted by
Laura Mark from ROMANIA
Recipe by
Laura
“
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This recipe was handed down from my late Auntie Grace,
I always used to bake with her, we used to make scones and
butterfly cakes as a child. If I had a baking question I knew where
to go for an answer. I also use her marble turntable for all my
decorating, I couldn’t be without it. This cake is a wonderful
moist carrot cake, every where it goes it is talked about and
asked for over and over again. I sometimes add in some grated
apple for a little variety, it’s my dads favourite cake, he always
asks me to make it for celebrations,
It is also now a great favourite at my daughter’s school and is
called upon for coffee mornings, Christmas and summer fairs
and fundraisers. It is featured in newsletters over and over again.
I like to bake it in an 8inch deep tin, this is the only cake i bake
that way. All others i use sandwich tins. This cake does not need
any cutting and filling as the topping is just enough, hope tour
family favourite will soon become one of yours, a great all round
truly satisfying all occasion favourite for years to come.
What Suzanne Says:
CARROT CAKE
Ingredients:
300g self raising flour
250g margarine
250g light brown sugar
150g grated carrot (small sweet ones
are the best)
1.5 tsp cinnamon
4 medium eggs
1 tsp baking powder
Method:
1. Pre heat the oven to 160 c
2. Grate the carrot and set aside
3. Beat for 2 minutes the soft margarine (best left out for
an hour) with the sugar, until light and fluffy
4. Add the eggs and beat again
5. Mix in the baking powder and cinnamon
6. Sieve the flour and lightly stir until just mixed
7. Stir in the grated carrot
8. Grease and 8 inch deep tin, and I line the bottom with
a grease proof disc
9. Our all the mixture into the tin and bake for 40 minutes,
then check, I use a bamboo skewer. If it comes out wet
cook again for additional ten minutes at a time until
light and springy and golden brown
Recipe Submitted by
Suzanne Foard, United Kingdom
Recipe by
Suzanne
“
“
I like to top with a half mix of buttercream and soft cream cheese, well combined together and dusted with icing sugar.
Well for starters I am a huge fan of cakes, pastries, muffins
not just to eat them but I also enjoy watching them being made
and then in all over the world so many different styles and
techniques has been used to make them so beautiful like they
are some kind of ornaments in my time on internet I spend 50%
just watching these videos or reading recipes and admiring the
work of art in food .
The most favourite thing about banana loaf is its nutritious and
tasty and plus its so easy to make and great thing to take in
breakfast ,although I must say that I made it so far about few time
and I wont be able to resist it to just let it cool. it is a wonderful
standard recipe that you can build upon and customize to your
liking. Another great factor about this recipe is that this is super
easy to do, didn’t require a bunch of ingredients that I didn’t
haven and plus if you want to experiment with it you can do
as one time I add walnuts and raisins and it turned out great,
you can add chocolate chips if you are making it for kids. Next
time when iam gonna make it iam probably going to experiment
it with brown sugar as I read some where that it gives this loaf
more chewy texture which I personally love. All in all it’s a great
recipe for kid and adults equally plus its highly nutritious.
I LOVE IT
What SYEDA Says:
BANANA LOAF CAKE
Ingredients:
Butter ½ cup
White sugar grinded 1 1/4cup
Ripe bananas 3-4 mashed
Eggs 2
All purpose flour 2 cups
Baking soda 1 tsp
Baking powder 1 tsp
Salt ½ tsp
Method:
1. Pre heat oven to 350 degrees f (176-180 c). lightly grease a 9 x 5
inch loaf pan.
2. In a large bowl , cream together the butter and sugar until light
and fluffy. Stir in the eggs one at a time, beating well with each
addition , stir in the mashed bananas.
3. In a large bowl, sift together flour, baking powder, baking soda
and salt .
4. Blend the banana mixture into the flour mixture, stiring just to
combine well.
5. Bake in pre heated oven for 60 minutes, until a tooth pick inserted
into centre of the loaf comes out clean.
6. First cool when ready before you try to take the loaf out from its
pan and it hard to resist but wait till its completely cool down
before you slice
Recipe Submitted by
Syeda Faiza Waheed from LAHORE, PAKISTAN
Recipe by
allrecipes.com (with Syeda’s preference change)
“
“
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It is such an easy recipe to follow - anybody can bake this
cake! There are no fiddly bits, or tricky bits that can turn the
whole cake into a disaster as - if you look at the instructions - you
essentially stick all the ingredients together in a bowl and mix
them, pour the mix into a tin and pop it in the oven. The cake
itself is moist, and quite light, just lemony enough without being
overpowering, and the crunchy drizzly topping is so zingy it
makes your mouth water! The cake received a rousing reception
from everyone, I even baked one specially to take to work which
was devoured within hours.
However, in February my husband was diagnosed with Coeliac
Disease. The search began to find suitable alternative ingredients
to bake with, and amid much googling I found that the Dove
Farm gluten free range kept coming up as recommendations by
various groups and forums.
I cannot describe my delight when the very first cake turned out
absolutely gorgeous - just as moist and lemony as the original!
To be honest my husband asked me again and again if I was
sure I had made it gluten free and was convinced I was trying
some mind game on him to test whether his Coeliac-ness was
psychological or not! But no, the proof was in the pudding (well
cake!) as no ill effects were suffered by him!
What Wendy Says:
GLUTEN FREE LEMON DRIZZLE LOAF
Ingredients:
For the loaf cake:
155g Dove Farm gluten free self raising flour
1 tsp of gluten free baking powder
155g golden caster sugar
20g cornflour
155g butter (the recipe says unsalted but I
always use salted!)
3 large eggs (though I have used medium
with no detriment!)
Grated zest and juice of 1 unwaxed lemon
For the drizzle:
160g granualted sugar (though I have used
caster sugar, and golden caster sugar with
fab results)
Juice of 2 lemons
Makes 1 x 900g loaf cake
Method:
1. Preheat the oven to 180C / gas mark 4, and grease 1 x 900g loaf
tin and line with a loaf tin liner.
2. Sift the gluten free flour, gluten free baking powder, sugar and
cornflour into a bowl and pulse the mixture for about 4 seconds
with an electric mixer.
3. Add the butter, eggs, lemon zest, and juice and process until
evenly blended (I do this for a few minutes although the book
says 10 seconds!).
4. Pour the mixture into the loaf tin and level the top with a spatula.
5. Bake in the centre of the oven for approx. 35-40 minutes until
golden brown and a skewer inserted into the middle comes out
clean.
6. Let the loaf cool in its tin.
7. Make up the drizzle by stirring the sugar into the lemon juice in a
jug and mixing well.
8. Prick the surface of the loaf all over with a fork then pour the
drizzle all over the loaf and allow it to set before removing the loaf
from the tin and serving.
9. Keep any uneaten (!) loaf in an airtight container at room
temperature for 3-4 days.
Recipe Submitted by
Wendy Senior, Yorkshire UNITED KINGDOM
Recipe by
Wendy but based on a Primose Bakery recipe
“
“
When I came to England about 13 years ago, one of the first
things I sampled was the Victoria Sponge…and I was left feeling
rather flat! That is no reflection on the Victoria sponge, but it
just wasn’t what I expected.
I grew up in Australia and am the offspring of a long line of cake
bakers (and eaters!) on both sides. I grew up eating this feather
light sponge cake, made by both my mum and my aunt, for all
special occasions. Along the way there were also ginger, coffee
and chocolate versions, but the vanilla version was always the
best. It’s a bit like eating fairy floss in cake form – it’s just baked
sugary air that is cake flavoured, and it is perfectly complemented
by strawberries and cream. And you can feel slightly virtuous,
knowing the cake itself contains no fat – the filling, of course, is
another matter!!
So as you can see, I imagined that this was what all sponges were
like. Much to my surprise, cakes known as sponges in England
are much more…well, cakey. I’ve tasted some excellent ones over
the years and even made quite a few myself, but none compare
in lightness and softness to that old Australian version. I have
grown to love Victoria sponges almost as much – they’re just not
real sponges to me!
What Wendy Says:
FEATHER LIGHT SPONGE
Ingredients:
4 eggs at room temperature
¾ cup caster sugar
¾ cup corn flour
¼ cup custard powder
½ teaspoon Bi Carb Soda
1 teaspoon cream of tartar
Method:
1. Warm oven to 190 and prepare 2 x 9” straight sided tins.
2. Separate eggs and whisk whites until they hold firm peaks
3. Gradually add sugar and whisk until all sugar is combines and the
meringue is shiny.
4. Add yolks one at a time and then whisk for about 1 minute until
thoroughly combined.
5. Sift dry ingredients together into the meringue mix, then using a
metal spoon or spatula, gently fold in until completely combined.
6. Pour into 2 tins and bake for 20 – 25 minutes, until just cooked
through. Do not allow to brown – it should be just golden on top.
7. Remove cakes from tins immediately and allow to cool.
8. Fill and top with freshly whipped cream and fresh strawberries.
To make the whipped cream - use 450ml double cream, 2 tablespoons
of icing sugar and 1 teaspoon of vanilla. Whisk all ingredients
together until the cream holds its’ shape.
Recipe Submitted by
Wendy Sheridan of the Flying Tea Parlour, UNITED KINGDOM
Recipe by
Wendy based on an old family recipe
“
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These Pina Colda cupcakes are my all time favourite recipe
and they are what I crave when I feel like I deserve a sumptuous
and decadent treat! They really are the taste of summer; moist,
fruity and tropical....close your eyes and you could be on a
Caribbean beach! The sponge is as light as a feature, with the
perfect combination of soft cake crumb and juicy fruit pieces. (I
sometimes like to sneak in a tablespoon of dessicated coconut
for an extra dimension to the texture and flavour).
Xanthe’s version of this recipe frosts the cupcake with Royal
Icing but I think a luscious swirl of buttercream finishes these
cupcakes off to perfection. If you are really adventurous, a splash
of rum in the buttercream is a naughty addition (just for the
adults of course) and is a perfect dessert after a summer evening
bbq.
The joy of these cupcakes is not only in the eating but decorating
them is a real treat. Think brightly coloured fondant flowers,
cocktail umbrellas and all the colours of the rainbow! They are
beautifully displayed on plastic picnic ware and are sure to catch
the eye of every passer by
This really is a fool proof recipe with perfect and delicious results
every time. As a busy cupcake maker; simplicity of method, good
honest ingredients, flavour and texture are what seperates a
great cupcake from a good cupcake. For me this recipe epitomises
everything that is great about cake!
What Laura Says:
PINA COLADA CUPCAKES
Ingredients:
55g unsalted butter
140g sugar (I use caster sugar)
120ml coconut milk
140g plain flour
2tsp baking powder
425g pineapple rings (chopped finely)
(I sometimes add 1tbsp of desiccated
coconut)
250g icing sugar
80g butter
A few drops of vanilla essence (or a sneaky
splash of rum for the adults!)
Method:
1. Preheat the oven to 180 degrees C. Line a 12 hold tin with cupcake
cases (the more colourful the better!)
2. Cream the butter and sugar together until light and fluffy. Mix the
coconut milk and egg together and add to the butter and sugar
3. Sift the flour with the baking powder and add to the mixture
followed by the chopped pineapple
4. Divide the mixture between the cases and bake till springy to the
touch (approx 20 minutes)
5. Leave to cool
6. Cream the butter and gradually add the sifted icing sugar (a
splash of milk or rum can be added as desired or a few drops of
vanilla essence)
Recipe Submitted by
Laura Cairns from Co.L’Derry. Northern Ireland
Recipe by
Laura based on a recipe by Xanthe Milton
“
“
This recipe originates from May Clee-Cadman of Maisie Fantaisie
when I attended the Baking Master Class at Pretty Witty Cakes and
she generously shared her recipe for a Lemon Zest Cake. The basic
ingredients remain the same with just one or two alterations.
This recipe has been a winner with everyone I’ve made it for. The
recipe is virtually foolproof and is quick and easy to make for any
occasion – wedding, birthday, anniversary or even just because
you fancy some cake! Depending on the occasion, the cake can
be dressed up or dressed down: simply filled and dusted with icing
sugar; covered with the white chocolate buttercream; crumb coated
with the buttercream and iced with sugar paste and the decorations
of your choice.
The cake itself is light and fresh with a delicate lemon flavour provided
by the lemon zest. The lemon syrup adds an extra moistness which
guarantees coming back for seconds! It also means that the cake
will last for several days if wrapped in cling film (although it never
lasts for that long with my family and friends).
What Sue Says:
LEMON DRIZZLE CAKE
Ingredients:
Cake Recipe
150g Stork for Cakes
150g caster sugar
150g self raising flour (sifted)
3 medium eggs
1 teaspoon vanilla extract
Zest of 1 lemon
2 x 5” cake tins
Baking parchment
White chocolate buttercream
recipe
500g icing sugar
200g salted butter, softened
at room temperature
1 tsp vanilla extract
100g white chocolate, melted
1 tablespoon full fat cream
cheese
Lemon Drizzle recipe
2 lemons, zest & juice
50ml water
75g caster sugar
1 tbsp Limoncello liquor
Method:
1. Preheat the oven to 160c (315f/Gas 2-3). Check that your oven is true to the required
temperature and adjust accordingly. Grease the sides and bottom of the cake tins with
Cake Release or Bake Easy and then line with baking parchment.
2. Place the Stork and sugar in an electric mixer bowl and beat together until light and fluffy.
3. Add the vanilla extract and the lemon zest
4. Lightly whisk the eggs in a separate bowl and then slowly add to the mixture, beating
continuously until all the eggs have been combined. If the mixture begins to curdle add a
small amount of flour.
5. Mix in the flour on a low speed or by using a spoon.
6. Divide the mixture equally between the cake tins. Try not to get mixture up the sides of
the baking parchment as this will burn. Level the top of the mixture but create a small
indent in the middle. This will help to produce a flat top and prevent the top from peaking
and cracking.
7. Put the cakes into the oven on the middle shelf and bake for 30 mins or until the cakes
have risen, turned a light golden colour. Check that they are cooked through by inserting
a skewer into the middle of each cake. If it comes out clean, the cakes are done.
8. Allow the cakes to cool in their tins before turning out onto a wire rack.
9. Once cool, the lemon syrup can be poured gently over each cake and then covered with
cling film and allowed to absorb the liquid for about an hour.
10.Remove the cling film and use either a cake knife or cake leveller to level the top of the
cakes before splitting each cake in half. This will therefore allow for 3 layers of filling.
11.My suggestion for filling the cakes would be for the middle layer to be a generous layer of
buttercream whilst the top and bottom layers should have a thin layer of buttercream with
a generous layer of lemon curd on top. All layers should then be sandwiched together.
12.Crumb coat the cake with the remaining buttercream, wrap in cling film and place in the
fridge for a couple of hours to settle.
13.The cake can then be iced or decorated according to choice
White Chocolate Butter cream Method
1. Cream the butter for 2mins until lighter in colour. Add the cream cheese and icing sugar
and beat together until light and fluffy. Add the vanilla extract and mix in.
2. Stir in the melted chocolate.
Lemon Drizzle Method
1. Place the lemon juice, zest, sugar, water and limoncello into a saucepan
2. Bring to the boil until it has reduced by half and is a thin syrupy consistency
Recipe Submitted by
Sue Nuttel from Devon, UNITED KINGDOM
Recipe by
Sue based on a May Clee Cadman recipe
“
“
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I love this cake as it is a simple, one bowl recipe!
All ingredients are easily available in your kitchen - no
need to run down to the grocery store! There are no
complicated steps to prepare this mouthwatering,
melt in your mouth cake, just dump all the ingredients
into one bowl at the same time (except the hot water)
and mix it up!”
This cake is flawless even for the newbies in the cake
area :)
What Sharmeen Says:
HERSEYS CHOCOLATE CAKE
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
“perfectly chococlate” chocolate frosting
Method:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking
pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and
salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium
speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center
comes out clean. Cool 10 minutes; remove from pans to wire
racks. Cool completely. Frost with “Perfectly chococlate”
chocolate frosting. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven
to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes.
Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking
pans. Heat oven to 350°F. Pour batter into prepared pans. Bake
30 to 35 minutes. Cool 10 minutes; remove from pans to wire
racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven
to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes.
Cool 15 minutes; remove from pan to wire rack. Cool completely.
Recipe Submitted by
Sharmeen Ahmed, Subai, United Arab Emirates
Recipe by
Herseys chocolate
“
“
I love this recipe because it is delicious, it looks amazing and
fancy when I serve it to guests, doesn’t take much time to decorate
since cocoa does all the job for you and gives it a nice velvety finish
unlike other cakes that require some extra decorative efforts to look
good and not so plain... I also love it because it is easy and quick
and where I come from Mascarpone cheese isn’t very famous nor
reasonably priced. I invented this Tiramisu filling which gives me a
great great result and no one has ever tasted it and not asked for
more (At times I had to cut slices to give away to guests who were
full and asked to have an extra piece or two ;) ) or for its recipe.
Finally the very main reason why i adore this recipe is that my hubby
loves it and always asks me to do it, mentioning that it is better than
any store bought cake he has ever eaten in his entire life :) :) ;) <3
What Seba Says:
TIRAMISU CAKE
Ingredients:
For the Sponge cake (Ingredients for a 9inch
(23 Cm pan)
4 eggs
125 grams of sugar + 2 table spoons (1/2 a
cup of sugar +2 tbsps)
125 grams of sifted flour (1 cup)
½ a table spoon of baking powder (optional)
½ a teaspoon of vanilla
Pinch of salt
A pot of boiling water that can fit a heatproof
bowl
Coffee Syrup: Ingredients:
1 cup of boiling water
2 tsp of instant coffee
Ingredients for the tiramisu filling :
1 Can of Cream (‘Nestle’ brand)
1 Sachet of powdered whipping cream
(dream whip)
1/3 a cup of milk
** For people abroad who have access to cool
whip or any similar products please use 3/4 a
cup of cool whip and don’t use the milk and
powdered whipping cream**
4 tablespoons of sifted powdered sugar and
add more if u like it more sweet
Dark unsweetened cocoa powder for
garnishing
Method:
Directions for the sponge cake:
1. Mix the dry ingredients together (flour + salt + baking powder ) and
set aside
2. In a heat proof bowl or pot put the 4 eggs + sugar (in pot A)
3. Put (pot A) over the pot of boiling water (pot B) on low heat the boiling
water shouldn’t by all means touch the bottom of (pot A) that is on top
4. Stir the eggs + sugar with a wire whisk to make sure the heat doesn’t
cook the eggs
5. Keep whisking lightly until the sugar dissolves
6. When the sugar is completely dissolved remove pot A to your kitchen
table or counter and start whisking this mixture of eggs and sugar on
medium speed with a hand mixer for not less than 12 minutes until the
mixture is creamy, very pale yellow and has tripled in size and forms
ribbons when you remove the whisks
7. Add half of the sifted flour to the beaten eggs and sugar and fold with
a spatula gently from bottom to top
8. Add the other half and repeat step 7
9. Add vanilla and fold again
10. Pour in a 23 cm buttered and floured pan lined with parchment paper
11. Bake in a preheated 180 degree oven for around 25 minutes until a
toothpick inserted in the middle comes out clean
12. Let it rest for at least 10 minutes in the pan until the sides spring away
from the pan
13. Remove from pan and put on a wire rack to cool
14. Freeze it for 24 hours before use, so you can cut it easily without it
falling apart
Directions for the coffee syrup :
1. Dissolve the instant coffee in the boiling water to make the coffee
syrup and let it stand to come to room temperature
Tiramisu Filling directions:
1. In a deep bowl whip together the cream + powdered sugar + powdered
whipping cream + milk (if you have cool whip or a similar product use
it instead of the milk and the powdered whipping cream) until well
combined with an electric mixer ingredients together until the cream
holds its’ shape.
Recipe Submitted by
Seba Mahmoud Nagy from MALAYSIA
Recipe by
Seba Mahmoud Nagy
“
“
Assembling the Cake:
1 - Cut the cake into 3 equal layers; 2 - Put the first layer; 3 - Sprinkle the coffee syrup over it; 4 - Add a 1/3 of the Tiramisu filling
over it; 5 - Add the second layer of cake; 6 - Repeat steps 3, 4 and 5; 7 - Add the third and last layer of cake; 8 - Again Repeat
steps 3 and 4 only; 9 - Ice the cake with the rest of the filling to cover it well; 10 - Garnish with cocoa powder; 11 - If you have
extra icing decorate cake as desired and add chocolate chips too if you want; 12 - Chill and Serve cold; 13 - Enjoy :)
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This is one of my favourite cakes. It incorporates some of my favourite things,
salted caramel, caramel, chocolate and cake!
I was initially drawn in by the name of the cake, Sweet and Salty. It’s the kind of
name that is either going to drag you straight in or put you straight off. Firstly
the chocolate cake is made with sour cream which makes it beautiful and moist.
The caramel in this cake is so subtle but it sets it apart from any other chocolate
cake I have ever tasted. The slight saltiness of the caramel cuts the sweetness of
the cake and ganache and brings the taste together in a perfect marriage. The
ganache recipe with butter was a first for me but it makes the texture so silky
and smooth it is amazing. The addition of the caramel in the ganache brings it to
another level. There are four elements to the cake so it does take a while to bake
but I can assure you it is worth it. You can make the caramel’s up before hand and
keep them in the fridge. tip. The recipe states Fleur de sel which is a speciality sea
salt but I have used both Fleur de sel and good quality sea salt and didn’t taste any
difference.
What Seba Says:
SWEET AND SALTY CHOCOLATE
Ingredients:
3 8” round cake tins, greaseproof paper,
sugar thermometer, US measuring cups
For the Chocolate Cake
3/4 cup cocoa powder
1 1/4 cups of hot water
2/3 cup sour cream
2 2/3 plain flour
2 tsp bicarbonate of soda
1/2 tsp salt
6oz unsalted butter softened
4oz trex
1 1/2 granulated sugar
1 cup firmly packed dark brown sugar
3 medium eggs
1 tbsp vanilla extract
For the Salted Caramel
1/2 double cream
1 teaspoon of fleur de sel or sea salt
1 cup of granulated sugar
2 tbsp golden syrup
1/4 cup sour cream
Whipped Caramel Ganache Frosting
(there are two elements to this, you will
need to make the caramel first)
16oz Dark Chocolate (60 - 70% cocoa)
chopped
1 1/2 cups double cream
1 cup caster sugar
2 tbsp golden syrup
12oz unsalted butter, soft but cool, cut
into 1/2 inch pieces
Method:
Directions for the chocolate cake
1. Preheat oven to 160 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a
parchment paper round, butter parchment paper and flour; set aside.
2. In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool,
about 10 minutes.
3. In another large bowl, sift together flour, baking powder, bicarbonate of soda and salt; set
aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and Trex
together until smooth, about 5 minutes. Add both sugars and continue beating until light and
fluffy, about 5 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla,
scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour
mixture alternating with cocoa mixture, beginning and ending with flour mixture.
5. Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch
and a toothpick inserted into the centre of the cake comes out clean, 18 to 24 minutes. Let
cool completely.
Directions for the salted caramel
1. Combine 1/4 cup water, sugar, and golden syrup in a medium saucepan; stir to combine. Bring
to a boil over high heat. Cook until the mixture reaches 350 degrees on a sugar thermometer
or the mixture is a dark amber colour, about 10 minutes.
2. Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil on a
low heat until the salt has dissolved. Remove from heat and set aside.
3. When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1
minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in the sour cream.
Let the caramel cool to room temperature, then transfer to an airtight container and keep it
in the fridge until you are ready to assemble the cake.
Directions for the whipped caramel ganache frosting
1. Combine 1/4 cup water, sugar, and golden syrup in a medium saucepan; stir to combine. Bring
to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer,
about 10 minutes.
2. In another small saucepan add cream and bring to a boil. Remove from heat and set aside.
3. When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1
minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes.
4.Place chocolate in your electric mixer bowl and pour caramel sauce over chocolate. Let sit 1
minute before stirring from the centre until chocolate is melted.
5. Attach bowl to the electric mixer fitted with the paddle attachment and mix on low until the
bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is
well combined, thickened, and slightly whipped, about 2 minutes.
Chill in the fridge until it is at a soft spreading consistency.
Recipe Submitted by
Tracy James, United Kingdom
Recipe by
Baked - New Frontiers in Baking by Matt Lewis and Renato Poliafito
“
“
Assembling the Cake:
2 tsp fleur de sel plus more for garnish
Trim tops of cakes to make level. Place the first layer on the cake plate or board. Using about 1/4 cup of the caramel, spread a thin layer on the
cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache. Place the second
layer of cake on top and repeat process with another layer of caramel followed by a layer of ganache. Place the remaining layer on top of the
second layer bottom side up. Spread entire cake with remaining ganache icing. Smooth with a palette knife and chill until fairly firm.If you feel
that your ganache is too soft, place it in the fridge for 15 mins or so to firm up. Use a small palette knife and a turntable to create swirl lines
around the cake sides and top.
Sprinkle with top of the cake with fleur de sel.
The cake will keep in a cake saver at room temperature (cool) but I recommend keeping in the fridge and allowing to come to room temperature
before serving
I would love to be entered into your contest to win a fabulous
Kenwood Kmix! (The timing is absolutely perfect as the Kenwood
mixer that was passed onto my by my mum has just blown up!
After 30 years, YES 30! I finally sent it up to heaven after trying
to mix copious amounts of royal icing!)
I have yet to meet anyone who has not loved these cupcakes
and either asked me to bake them again and again or wanted
the recipe. Genuinely, this is one recipe that I love to tell people
about and in one bite, I know you’ll love it too!
So why is it so special? It ACTUALLY tastes like french toast! And
if that wasn’t enough, it’s topped off with delicious cream cheese
frosting, that alone could be eaten by the bucket load! The cakes
are light and fluffy maple syrup tasting clouds on the inside, with
a subtle crunch layer on top (imagine the slightly toasted outside
of your french toast bubbling away in the frying pan). The cream
cheese frosting tops these off SO well, it’s making my mouth
water just thinking about it. Your kitchen will smell so good while
these are baking, you’ll just want to pull up a chair and breath in
that dreamy scented air!
What Lisa Says:
FRENCH TOAST CUPCAKES
Ingredients:
170g plain flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
110g unsalted butter
225g granulated sugar
2 large eggs
2 tsp vanilla extract
2 tsp maple syrup
50ml milk
For the frosting:
110g unsalted butter
110g cream cheese, at room
temperature
450g icing sugar, sifted
Food colouring and sprinkles
(optional)
Method:
1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a 12-hole
muffin tin with paper cases.
2. Sift flour, baking powder, cinnamon and salt into a bowl. Melt the
butter and let cool slightly.
3. In a large bowl, whisk the sugar and eggs together, the add
the melted butter. Mix the vanilla, maple and milk together in a
separate bowl.
4. Stir the flour mixture into the sugar, eggs and butter followed by
the vanilla, maple syrup and milk mixture. Beat until everything is
combined well.
5. Divide the mixture between the 12 paper cases, each case should
be three quarters full. Bake in the centre of the preheated oven
for 20 minutes. You’ll know the cakes are done when a skewer
inserted in the middle of the came comes out clean.
6. Place the cakes on a wire rack to cool.
7. Meanwhile, make the frosting. Using an electric whisk or mixer,
mix the butter and cream cheese together. Add in the icing sugar,
a third at a time, beating thoroughly with each addition. If you are
Add a dot or two of food colouring. Pipe on top and EAT!!! And
lick the bowl!
Recipe Submitted by
Lisa Brown, London, United Kingdom
Recipe by
Lisa based on one from the Cookie Girl book, Eat Me!
“
“
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100
I had always, probably rightly, been known as someone who
couldn’t cook or bake. I once infamously boiled the brownies I was
baking and ended up with a very thick fudge concoction which had to
be chewed for hours in order to fully digest it. This meant that when
I moved into rented accommodation in my second year of university
and got my own kitchen, I wasn’t in a great rush to start baking. This
recipe, however, changed my mind and I’m so glad it did! I’m now an
avid baker and always the first to volunteer to bring anything baked
when I meet up with friends.
My dad had a heart attack a few years ago so since then eating healthier
has been something that I have tried to stick to, just cutting out
unnecessary fatty foods and salt where I could. This means, though,
that anytime too much salt is used in a recipe, I can taste it and it ruins
the entire meal for me. I adapted this recipe so that it didn’t include
salt or salted butter. After trying it on salt-eating friends, I was pleased
to find that they noticed no difference at all and actually said that it
meant they could taste the spices more so the no-salt rule stuck.
I love this recipe. It convinced me both that baking is amazing fun but
also that cakes don’t have to be unhealthy. As a tasty, nutritious snack
for elevenses, a brilliant gift to take along to gatherings or as a dessert
after a laughter-filled dinner with friends, it’s a sure winner.
What Beth Says:
CARROT AND WALNUT CAKE
Ingredients:
For the cake:
150g unsalted butter
75g dark brown sugar
75g granulated sugar
3 free-range medium eggs
200g self raising wholemeal flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
100g chopped walnuts (save some
for a topping)
200g peeled and grated carrots
For the icing:
1 Satsuma/orange zest & juice
150g full fat cream cheese
Method:
1. Preheat oven to 200C and grease two round sandwich tins about 7in
round.
2. Melt the butter carefully, either in the microwave or a pan, being careful
not to burn it. Add to a mixing bowl with the eggs and all the sugar and
stir together well until makes a gloopy, shiny mixture.
3. Sift together the flour (there will be bits that don’t go through the sieve
because it is wholemeal but just chuck those in too!), the bicarbonate
of soda and the spices. Fold gently into the gloopy mixture using a
wooden spoon, being careful to let out as little air as possible.
4. Once the mixture is all folded in, add in the remaining ingredients,
including half of the satsuma’s juice (just squeeze it in your hand) and
half the zest and mix well.
5. Divide the mixture between the two cake tins and put in oven for 15
minutes then carefully check with a skewer to see if it comes out clean
when poked into the cake. If not, leave it in for a few more minutes until
the skewer comes out clean.
6. Once the cakes are done, take them out the oven and put them on the
side to cool. Once cooled, take them carefully out of their tins and lay
side by side on a wire rack.
7. Now time to make the icing. It’s best to wait until now because you
don’t want it setting while the cake is still cooling because you can’t
put it on the cake while the cake is hot because it will melt the icing.
8. Mix the icing sugar and cream cheese together and add the remaining
satsuma juice. If its too runny, add more icing sugar until it stays on the
spoon when held up. Smooth the icing on one of the cakes, out to the
edges, then put the other cake on top and ice the top. Decorate with
walnuts and pieces of carrot.
Recipe Submitted by
Beth Harris, United Kingdom
Recipe by
Beth Harris adapted from one she found on Tumblr
“
“
I have lost count as to the number of times that I
have used this recipe in one way or another.
I call it my GO TO recipe for special occasion dessert
cakes.
I have ganached it, buttercreamed it, whipped creamed
it, decorated with chocolate tiles, chocolate collars,
simple glace icing drizzled over, made a chocolate clay
fondant that was pleated around it and fresh berries
and cream piled on the top and so on and so forth. I
use the remaining yolks to make a French buttercream
which is nice as a filling.
The only thing I would not do with it is fondant cover
and stack as it is too moist and delicate.
So I hope you give it a try!
What Noreen Says:
ORANGE CHIFFON CAKE
Ingredients:
(for a 25 cm round cake or 12 cupcake)
2 1/4 cups cake flour
1 1/2 cups granulated sugar ( divided
use )
1 Tablespoon baking powder
1 tsp salt
2 Tablespoons orange zest
1 cup fresh orange juice
1/2 cup vegetable oil
5 large egg yolks
8 large egg whites
1/2 tsp cream of tartar
LEMON OR LIME instead?
Replace orange juice with 10 Tbsp of
water and 6 Tbsp of fresh lemon or
lime juice.
and replace orange zest with lemon or
lime zest.
Method:
1. Preheat oven to 350 F/ 180 C
2. Prepare cupcake pan with liners
3. Sift the flour, 1 1/4 cups of the sugar, the baking powder,
and salt into a large mixing bowl and set aside.
4. In a separate bowl, whisk together the orange juice,
zest, oil and egg yolks.
5. Mixing by hand with a wooden spoon or spatula blend
the wet ingredients into the dry, mixing until the batter
is smooth and evenly blended, about 2 minutes.
6. In a clean bowl whisk the whites on medium speed until
foamy.
7. Add the remaining sugar and the cream of tartar.
8. Continue to whisk until the whites form medium peaks
after about 4 minutes.
9. Gently fold in half of the whites to loosen the batter
then follow with the remaining half.
10.Scoop batter into the cases (I fill almost to the top as
they sink back when cooling)
11.Bake anywhere from 15 to 25 min depending on the
size of your tins. (If 1 large cake bake approximately 50
min, covering if browning to quickly).
12. Cool in pan 10 min before transferring to cooling tray.
Recipe Submitted by
Noreen Abel, Tasmania
Recipe by
The Culinary Institute of America
“
“
100 101
102
For me the strawberry cheesecake cupcake makes the perfect
pudding or tasty treat to any hot summer’s day. The light and fluffy
vanilla sponge complements the sweet strawberries and the slightly
sour cream cheese perfectly to give you a taste sensation that leaves
you feeling great! No one wants to eat a stodgy and heavy dessert that
leaves them bloated especially during the time of year when we’re all
getting our swimsuits out.
The other reason why this is my favourite recipe is that you can do so
much with it. If you’re like me and you don’t like whole strawberries but
you like strawberry flavoured things (or have some very fussy children)
you can swap the chopped strawberries for some no-bits strawberry
jam for a smoother taste. But don’t stop at strawberries, if you are a
lover fruit in general you could swap out for any number of different
fruit chunks, jams or curds to mix it up. My mum has always had a
fondness for lemon cheesecakes and a teaspoon of lemon curd works
wonders for this light treat.
These cakes are also a lot of fun to eat, especially for kids! I find that
with this recipe the strawberry chunks and/or the jam sinks to the
bottom of the cupcakes, which isn’t always a bad thing! It means you
have to grab yourself a spoon and dig straight into the cupcake case,
scooping around the bottom for your sweet surprise. This does mean
however that you need some sturdy cupcake cases so you don’t pierce
straight through with your spoon. I haven’t ever tried it myself but I’ve
always thought how much better it might be to bake these straight
into ramekins. Maybe I’ll try it next time!
What Chloe Says:
STRAWBERRY CHEESECAKE CUPCAKE
Ingredients:
120g plain flour
140g caster sugar
1½ tsp baking powder
A pinch of salt
40g unsalted butter, at room
temperature
120ml whole milk
½ tsp vanilla extract
1 egg
12 large strawberries, chopped
into small pieces
200g digestive biscuits
12-hole cupcake tray, lined with
paper cases
For the frosting:
300g icing sugar, sifted
50g unsalted butter, at room
temperature
125g cream cheese, cold
Method:
1. Preheat the oven to 170°C/325°F/gas mark 3. Put the flour, sugar, baking
powder, salt and 40g of the unsalted butter in a free-standing electric mixer
with a paddle attachment (or use a handheld electric whisk) and beat on slow
speed until you get a sandy consistency and everything is combined.
2. Pour in the milk and vanilla extract and beat on medium speed until all the
ingredients are well mixed (scrape any unmixed ingredients from the side of
the bowl with a rubber spatula). Add the egg and beat well for a few minutes
to ensure the ingredients are well incorporated.
3. Divide the chopped strawberries between the paper cases. Spoon the
cupcake mixture on top until two-thirds full and bake in the preheated oven
for 20 to25 minutes, or until light golden and the sponge bounces back when
touched. A skewer inserted in the centre should come out clean. Leave the
cupcakes to cool slightly in the tray before turning out onto a wire cooling
rack to cool completely.
4. Meanwhile, make the frosting by beating the icing sugar and unsalted butter
together in a freestanding electric mixer with a paddle attachment (or use
a handheld electric whisk) on medium-slow speed until the mixture comes
together and is well mixed. Add the cream cheese in one go and beat it
until it is completely incorporated. Turn the mixer up to medium-high speed.
Continue beating until the frosting is light and fluffy, at least five minutes. Do
not overbeat, as it can quickly become runny.
5. Roughly break up the digestive biscuits and put them in a food processor.
Process until finely ground. When the cupcakes are cold, spoon the cream
cheese frosting on top and finish with a sprinkling of finely ground biscuits.
Recipe Submitted by
Chloe Birkett, United Kingdom
Recipe by
The Humingbird Bakery
“
“
I love this recipe it is quick and easy and I usually have all
the ingredients to hand without having to dash to the shop for
something missing. I had never come across this filling before
and was a little surprised at having to boil the milk and flour
together first. Also creamy fillings usually have icing sugar not
caster sugar. Well, what a surprise I got it is delicious, smooth,
creamy and sweet.
My colleagues at work love them, they love that melt on the
tongue moment. We have a tuck box available for those sweet
treats so I very often bring in a batch of these and my workmates
put in a small donation so that i can buy more ingredients for the
next time. There are never any left at the end of the day and very
often there is a tussle over the last one!
My grandchildren also adore them, I watch them licking the
filling out before they eat the rest. I even made them for a child’s
birthday party where the kids got to eat the birthday cake and
the whirls were for the grown ups to enjoy.
These little cakes are delicious with a cup of tea or coffee for
elevenses or with an ice cold drink for afternoon tea on a hot,
sunny day. I am continually making these for friends and family.
At the moment they are going down really well as a sweet treat
after a BBQ. A very easy, affordable recipe that everyone really
loves and that is why I have chosen it as my favourite recipe. I
hope you enjoy it too.
What Noreen Says:
MELTING MOMENTS
Ingredients:
Makes 16 pairs
250g unsealed butter
60g icing sugar, sifted
1/2 teaspoon vanilla extract
250g plain flour
60g cornflour
Red food colouring (gel type
works best)
Icing sugar, for dusting
For the filling
125ml full fat or semi skimmed
milk
2 tablespoons plain flour
125g caster sugar
125g unsealed butter, softened
1/2 teaspoon vanilla extract, or
less to taste
About 2 tablespoons seedless
raspberry jam
2 baking sheets, lined with
baking paper
Piping bag fitted with a star
nozzle
Method:
1. Using a wooden spoon or electric mixer, beat the butter with the icing sugar
until pale and fluffy.
2. Add the vanilla and beat for a few seconds. Sift the flour and cornflour together
into the bowl and mix until smooth.
3. Paint a straight line of red food colouring on the inside of the piping bag, from
the nozzle to the opening of the bag.
4. Spoon the biscuit mixture into the piping bag.
5. Pipe into 32 swirls on the baking sheet. Each swirl should be about 5cm across
and 2.5cm high. Chill in the fridge or freezer for 15 mins to firm.
6. Meanwhile, preheat the oven to 180c/350f/gas 4.
7. Bake the biscuits for about 12 mins or until they are pale golden. Leave for a
few mins to cool on the baking sheet to set slightly before transferring to a
wire rack to cool.
8. To make the filling, heat the milk with the flour in a small pan, whisking
constantly until the mixture boils and thickens. Whisk over a very low heat
for a minute to cook out the taste of the flour, then pour the mixture onto a
plate.
9. Cover closely with cling film to prevent a skin from forming and leave until
completely cold.
10.Beat together the sugar and butter until very pale and fluffy - about 10 mins
by hand or 4 mins with an electric mixer. Add the thickened milk mixture and
beat until light, creamy and almost white. Add the vanilla. If the mixture is ver
soft, cover and chill until it is firm enough to pipe.
11.To assemble, spread a little jam on the bases of half the biscuits. Pipe small
swirls of the filling onto the bases of the remaining biscuits and sandwich
pairs together. Lightly dust with icing sugar.
Recipe Submitted by
Chris Harris, United Kingdom
Recipe by
Paul Hollywood and Mary Berry
“
“
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104
My favorite recipe is from a great baker Alma
Obregon Spanish, is wonderful. Yes, I know, very easy, but
the best thing about this recipe is that it takes bits of fresh
strawberries. The fruit in the bread causes is so moist and
soft. Usually vanilla is sweet, and can be too much for some
people, but the acidity that give the pieces of strawberry
in the cupcake recipe changes completely. But I think
what I like about the recipe is that kids love. I’m creating
a business selling cupcakes. Most of these are for children,
and for young people who want to send a message to
their girlfriends or family on a special day. And to see the
face of satisfaction when testing the strawberry cupcake
with delicious acidity, while the vanilla butter cream and
strawberry so sweet and soft, I made the day. Besides
inadvertently children are eating fruit in a fun and delicious
without Mom have to fight to achieve it.
What Maria Says:
STRAWBERRY CUPCAKES
Ingredients:
For cake:
120 g butter (never margarine)
200g icing sugar
3 eggs
200 g flour
1 ½ teaspoons baking powder
120 ml of skim milk
1 teaspoon vanilla extract
200 g fresh strawberries
For the butter cream:
240 g of strawberries.
250 g butter (never margarine)
325 g icing sugar
1 teaspoon vanilla extract
2-3 tablespoons skim milk
coloring paste, to your liking.
Method:
1. Preheat oven to 180 ° and put the cases in the cupcake pan
2. Grind 100 g of strawberries and chop the other 100 g in small
pieces.
3. Sift the flour and baking powder in a bowl and save for later.
4. Beat butter (softened) and sugar until combined.
5. Add the eggs one at a time, beating until combined well.
6. Take half the flour and beat on low speed until incorporated.
Remember not to beat too much, or too fast once you have the
flour because otherwise the bread will be tough and rubbery.
7. Add the milk to which you previously dilute the vanilla extract and
beat back. Now mix everything!
8. Add half the flour and we have left, do not forget to slow speed.
Incorporate into the dough, mashed or pureed strawberries, and
chopped strawberries chop at first.
9. While the dough is ready, proceed to fill the capsules of paper one
by one until ¾ full and bake 22-25 minutes.
10.For the butter cream, first sift the icing sugar and place it in a bowl
with the butter, vanilla extract and milk. Covering the bowl, Beat
on low speed for a minute. Then beat at least another 5 minutes
on medium-high. The buttercream will become almost white and
texture should become very creamy. This is the perfect time to put
the 240 g of crushed strawberries. Best for 5 minutes at maximum
speed. If the mixture splits add a tablespoon of sugar to take the
desired consistency.
Recipe Submitted by
Maria Olivia Oest Pouso, MEXICO
Recipe by
Alma Obregon Spanish
“
“
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