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    Make, Bake & Celebrate!: How to create beautifully decorated cakes for every occasion
    Make, Bake & Celebrate!: How to create beautifully decorated cakes for every occasion
    Make, Bake & Celebrate!: How to create beautifully decorated cakes for every occasion
    Ebook295 pages1 hour

    Make, Bake & Celebrate!: How to create beautifully decorated cakes for every occasion

    By Annie Rigg

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    About this ebook

    Queen of cakes, Annie Rigg knows how to celebrate. This step-by-step book will inspire you to create something special, no matter how new you are to cake decorating. Most of the cake recipes in the book are adapted from one of The Basics where you'll also find frostings and decorating techniques. The chapter For Birthdays will tick all the boxes, from a pretty Meringue Tower to the German Chocolate Cake. If you've always wanted to make your own cake For Kids but have never had the confidence, Annie's step-by-step Chocolate Polka-dot Cake will persuade you to try. Mother's day, Father's day, baby showers, weddings and Valentine's day - all occasions For Someone Special. A special day deserves a special wedding cake, and the three-tiered chocolate cake embellished with storebought French macarons looks so impressive. Everyone needs inspiration For the Holidays, such as a Stack of Stars for Christmas. Annie's simple ideas and step-by-step photos will encourage you to make, bake and celebrate today.Annie Rigg is an experienced freelance food stylist and writer. She has worked on numerous books and best-selling magazines, such as Sainsbury's Magazine, Olive, Delicious, Country Living and Good Food Magazine. She has worked with a number of top chefs, and used to cook for world-famous singers and bands on tour, including Tom Jones, Paul McCartney, Pink Floyd and The Rolling Stones.
    LanguageEnglish
    PublisherRyland Peters & Small
    Release dateFeb 21, 2014
    ISBN9781849753227
    Make, Bake & Celebrate!: How to create beautifully decorated cakes for every occasion
    Author

    Annie Rigg

    Annie Rigg is an author and food stylist who has written numerous books including Eat More Veg, Pies & Tarts and Summer Berries & Autumn Fruits. Her writing has appeared in leading food & lifestyle magazines including Waitrose Kitchen, Good Food and Red. A Leiths-trained chef, she has worked in a number of kitchens and has travelled the world catering for rock-and-roll royalty.

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      Book preview

      Make, Bake & Celebrate! - Annie Rigg

      Make, bake & celebrate!

      How to create beautifully decorated cakes for every occasion

      Annie Rigg

      photography by

      Kate Whitaker

      LONDON NEW YORK

      Senior Designer Iona Hoyle

      Commissioning Editor Céline Hughes

      Production Gordana Simakovic

      Art Director Leslie Harrington

      Editorial Director Julia Charles

      Prop Stylist Liz Belton

      Indexer Hilary Bird

      First published in 2012

      by Ryland Peters & Small

      20–21 Jockey’s Fields

      London WC1R 4BW

      and

      519 Broadway, 5th Floor

      New York, NY 10012

      www.rylandpeters.com

      Text © Annie Rigg 2012

      Design and photographs

      © Ryland Peters & Small 2012

      Printed in China

      10 9 8 7 6 5 4 3 2

      The author’s moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

      eISBN: 978-1-84975-322-7

      ISBN: 978-1-84975-221-3

      A CIP record for this book is available from the British Library.

      Library of Congress Control Number: 2012932675

      notes

      • All spoon measurements are level, unless otherwise specified.

      • Ovens should be preheated to the specified temperature. Recipes in this book were tested using a regular oven. If using a fan-assisted/convection oven, follow the manufacturer’s instructions for adjusting temperatures.

      • Recipes containing raw or partially cooked egg, or raw fish or shellfish, should not be served to the very young, very old, anyone with a compromised immune system or pregnant women.

      • All butter is unsalted, unless otherwise specified.

      contents

      sprinkles & sparkles

      the basics

      for birthdays

      for kids

      for someone special

      for the holidays

      index

      stockists & suppliers

      sprinkles & sparkles

      When I think of parties or celebrations, I think of friends, family, good times – and of course, cakes, which in truth, feature top of the list. Any excuse – birthdays, weddings, Halloween and Christmas – and my mind starts racing with thoughts of layer cakes, cupcakes, tantalizing flavours, luscious frostings and myriad decorations.

      In this book you’ll find a collection of recipes that are far from the everyday run-of-the-mill cakes; these are crowd pleasers and cakes with wow factor, cakes that require a special occasion, a party, a celebration! This kind of cake demands that you bring out your best table linen and fancy chinaware to set the table with. These cakes, being something special, shout look at me! and really should be placed centre stage in the middle of the table, served on cake stands and eaten with delicate silver cake forks.

      Some of the simpler cakes in this book need nothing more than a crown of candles, while others need a couple of days’ advance planning and preparation. All of the more elaborate cakes can and should be, in part, prepared in advance.

      Most of the recipes are large enough to feed a crowd: a triple-layer cake will happily feed 10 people, and a triple-tier rich chocolate wedding cake will feed around 60 guests.

      It’s probably not every day that you make cakes for special occasions, so set aside plenty of time to plan and bake your creations – they are definitely not to be rushed and knocked out in an afternoon. Some triple-tier cakes can be baked over a couple of days, so plan backwards from the day you plan to serve it. For example, you can make any gum-paste decorations up to a week before you finally decorate the cake; this gives them plenty of time to dry. The brandied cherries in The Ultimate Black Forest Cake can be made a few days before the cake – in fact their flavour will improve over time.

      There are a few simple rules to follow with cake baking, and as most of these cakes can take time, it will help to take note.

      I always use good-quality cake pans. It really does pay to spend a little extra for better quality – they’ll last longer, bake evenly and won’t misshape or buckle in the oven.

      If you’re making multi-layered cakes, I would recommend that you make sure all the baking pans you use are the same brand and exactly the same size. This way the layers will stack up perfectly.

      As always with baking, you really must use the best and freshest ingredients that you can afford: free-range, happy eggs, pure vanilla extract, unsalted butter and good, pure chocolate. Dried fruit and nuts should be fresh – old nuts can give your cakes a rancid and bitter taste. Wash and dry citrus fruit before grating the zest and always use fresh, firm fruit. If you don’t, it will be hard to grate, and the zest and juice will lack punch.

      I always keep an oven thermometer in my oven. It’s very difficult to be accurate without one, and it helps to determine where your oven is the hottest.

      So, from now on, you have no excuse to let an event or celebration pass without cake. Take your best frilliest apron, get creative with the frosting and pull out all the stops with the piping bag. In my mind, a party is not a party without cake!

      the basics

      basic cake recipes

      For the best results when embarking on any baking, there are a few golden rules that you’d be wise to follow.

      Make sure that you weigh and measure the ingredients accurately. Use measuring spoons where necessary as regular cutlery can vary enormously in size – the teaspoon that I use to stir my tea is not necessarily the same size as yours.

      Prepare your cake pans according to the recipe before you even start to mix the cake ingredients. I use unsalted butter and nonstick baking parchment to grease and line my pans and sometimes a light dusting of flour if necessary.

      If you are using moulded or kugelhopf pans, which are harder to grease, I suggest that you pop the empty pans into the fridge for 15 minutes before brushing the insides with melted butter and dusting with flour. This will help you to be certain that every corner and fold has been thoroughly greased.

      When making traditional fruit cakes, I recommend that you wrap the outside of the cake pan in a collar of a double thickness of either brown paper or baking parchment and tie it securely with kitchen twine. This will prevent the outside of the cake browning too quickly during the longer cooking time.

      Preheat the oven to the correct temperature using an oven thermometer if possible. This will give you greater accuracy and is all the more important if your oven is on the temperamental side. Position the oven shelves at the correct height in the oven for your pans.

      Have all your ingredients ready at room temperature – this generally applies to any dairy produce such as butter, buttermilk, sour cream, milk and eggs.

      I find it easier to make my cakes using a stand mixer. It not only makes light work of creaming butter and sugar together, it also whips up beautiful meringues, and in a fraction of the time than it would take by hand. Failing that, you can also use an electric hand whisk.

      Rubber spatulas are also an essential part of a cake baker’s kit, making it easy to scrape down bowls and to ensure that every last spoonful of cake mixture makes it into the cake pans, and not onto the fingers and into the mouths of any willing helpers/washer-uppers you may have around.

      If you are making multiple cake layers from one batch of mixture, I would suggest that you weigh the batter evenly into the prepared pans to ensure that each cake layer will be the exact same depth once baked.

      When you are planning to stack layers of cake or make a cake that should be completely flat on top, if the baked cake has risen, you will need to level it off using a long serrated knife to create a perfectly flat surface.

      basic vanilla cake

      350 g/2⅔ cups plain/all-purpose flour

      3 teaspoons baking powder

      1 teaspoon bicarbonate of/baking soda

      a pinch of salt

      225 g/2 sticks butter, soft

      350 g/1¾ cups (caster) sugar

      4 large eggs

      1 teaspoon vanilla extract

      250 ml/1 cup buttermilk, room temperature

      two 23-cm/9-inch or three 20-cm/8-inch round cake pans, greased and baselined with greased baking parchment

      Preheat the oven to 180°C (350°F) Gas 4.

      Sift together the flour, baking powder, bicarbonate of/baking soda and salt.

      Cream the butter and sugar in the bowl of a stand mixer until really pale and light – at least 3–4 minutes.

      Lightly beat the eggs and vanilla together. Gradually add to the creamed butter in 4 or 5 additions, mixing well between each addition and scraping down the bowl from time to time with a rubber spatula.

      Add the sifted dry ingredients to the bowl alternately with the buttermilk. Mix until smooth.

      Now turn to the relevant recipe and continue with the instructions, or if you want to bake the cake, divide the mixture evenly between the prepared pans and spread level with a palette knife. Bake the cakes on the middle shelf of the preheated oven for about 25 minutes or until a skewer inserted into the middle comes out clean.

      Let cool in the pans for 3–4 minutes, then turn out onto a wire rack to cool completely.

      basic chocolate cake

      125 g/4 oz. dark/bittersweet chocolate, chopped

      300 g/2⅓ cups plain/all-purpose flour

      25 g/3 tablespoons cocoa powder

      2 teaspoons bicarbonate of/baking soda

      ½ teaspoon baking powder

      a pinch of salt

      125 g/1 stick butter, soft

      200 g/1 cup (caster) sugar

      200 g/1 cup packed light brown soft sugar

      4 large eggs, beaten

      2 teaspoons vanilla extract

      225 ml/1 cup sour cream, room temperature

      175 ml/¾

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