Fabulous Party Cakes and Cupcakes: Matching Cakes and Cupcakes for Every Occasion
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Fabulous Party Cakes and Cupcakes, by award-winning cake decorator Carol Deacon, is a perfect beginner's introduction to the often intimidating world of cake decorating, sugarcraft and fondant. Carol provides simple step-by-step instructions that anyone can use regardless of experience level. Whether it's an elegant Chocolate Butterfly cake, a Silly Soccer cake or colorful racing cars on frosted cupcakes, Deacon has a cake or cupcake for any occasion. Birthdays, baby showers, anniversary celebrations or any opportunity for a party will be transformed by a fabulously decorated cake or cupcake. Deacon includes her secrets and tips for baking delicious, moist cakes and cupcakes and then details the process for combining frosting with imagination to create a feast for the eyes and the taste buds.
countries, which is worth looking at if you are at all unsure.) Sugar When it comes to sugar, I tend to use superfine (caster) sugar when baking. This is ordinary white sugar that has been ground longer than granulated sugar to produce finer granules, this is supposed to lead to a lighter cake when baked. I have used granulated sugar though in the past and the end result tasted just fine, so don’t panic if you’ve only got granulated sugar in your cupboard. It is possible to make your own
in half diagonally to form two triangular ears. Stick the ears on the side of the head. 10 To finish, dip the tip of a toothpick into some black food coloring and use it to make two dots on the eyes. Sideways Kitty 1 Make a 1-ounce (30 g) brown fondant oval shape for the body. Using a small circle cutter or lid, press a circular indent into the rear of the kitten’s body. 2 Make a small fondant tail and a head as before and stick onto the body. Forward Facing Kitty 1 Make a 1-ounce
wavy line or dot for a mouth. 11 Add a tiny pink oval for a tongue if you wish. Resting Pup 1 Make a 1-ounce (30 g) white fondant cone shape for the body and lay it flat. 2 Press a semi-circle into one side with a lid or circle cutter. 3 Make a ½ ounce (15 g) white fondant cone shape for the head and stick onto the front of the body. The widest part should form the nose. 4 Make features as before and a thin fondant string for his tail. Stick this around the base of the body.
buttercream (see page 22) Confectioners’ sugar for rolling out fondant on Water, boiled and cooled, for sticking 1 lb 12 oz (800 g) white fondant 1 oz (30 g) green fondant 3½ oz (100 g) black fondant 1/3 oz (10 g) brown fondant 1 sheet edible wafer paper Black, green, and brown food color gels 2½ oz (75 g) green-colored desiccated coconut (see page 27) 1 pack laces sweets 2 jelly snakes Equipment 10 in (25 cm) round cake board Carving knife Palette knife Rolling pin Small,
(500 g) of white fondant until pliable. Apply a few dabs of blue food color gel and knead it into the fondant. It will not take long before you see a marbled-effect appearing. Stop before the fondant turns all one color. Roll the marbled fondant out and lift and place over the cake. 3 Smooth the fondant over the top and sides and trim and neaten around the base. 4 Dust your work surface with confectioners’ sugar and knead and roll out the gray fondant to a thickness of about 1/8 inch (3 mm). 5