Kids' Cakes from the Whimsical Bakehouse: And Other Treats for Colorful Celebrations

Overview

From the mother-daughter baking and decorating team behind the beloved WHIMSICAL BAKEHOUSE books, this trove of recipes and ideas will help you conjure up a colorful world of pixie dust or pirate’s treasure for your kids.
 
Chocolate fairies dance atop a woodland cake surrounded by magic wands and tea party cupcakes; extraterrestrial cupcakes orbit a 3-D rocket cake; a spooky mummy mask cake watches over pudding-filled chocolate cauldrons....
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Overview

From the mother-daughter baking and decorating team behind the beloved WHIMSICAL BAKEHOUSE books, this trove of recipes and ideas will help you conjure up a colorful world of pixie dust or pirate’s treasure for your kids.
 
Chocolate fairies dance atop a woodland cake surrounded by magic wands and tea party cupcakes; extraterrestrial cupcakes orbit a 3-D rocket cake; a spooky mummy mask cake watches over pudding-filled chocolate cauldrons. Ranging from simple to advanced, the recipes and designs in Kids’ Cakes from the Whimsical Bakehouse build your skill set so that even novices can ultimately create every vibrantly decorated, delicious treat in this inspiring book. Kids’ Cakes also offers “Plain and Simple” variations for busy days, and suggestions for involving little helping hands (and boosting their confidence, too) with “Kids Can” tasks.
 
Chapters include:
 
The Best Sleepover Ever
Bed Cake, “Half Moon” Black and White Cookies, Banana Bear Pancakes, and Oven French Toast
 
Step Right Up
Circus Cake with colorful chocolate bareback riders and clowns, lemon butter Balloon Cookies, and Funnel Cakes
 
Start Your Engines
Fire Truck and Rocket Cakes, Out-of-This-World planet and alien cupcakes
 
With detailed baking instructions, a color chart, more than 50 recipes, and a ton of decorating tips and designs for creating colored chocolate embellishments, Kids’ Cakes from the Whimsical Bakehouse will show you how to turn any birthday, holiday, or even humdrum day into a sweet occasion and will leave you with unforgettable memories of baking together.
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Product Details

  • ISBN-13: 9780307463845
  • Publisher: Crown Publishing Group
  • Publication date: 6/1/2010
  • Pages: 176
  • Product dimensions: 7.70 (w) x 9.10 (h) x 0.50 (d)

Meet the Author

LIV HANSEN’s eye for edible decorating comes from her training as a painter. KAYE HANSEN, a self-taught baker, owns Riviera Bakehouse in Westchester County, New York. The bakery has been featured in the New York Times, and this baking duo has appeared on Today, The View, The Early Show, and Food Network. Together, they are the authors of The Whimsical Bakehouse, Christmas Cookies from the Whimsical Bakehouse, and Little Cakes from the Whimsical Bakehouse. Liv and Kaye live in Rockland County, New York. www.whimsicalbakehouse.com
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Read an Excerpt

Kids' Cakes from the Whimsical Bakehouse

And Other Treats for Colorful Celebrations
By Kaye Hansen

Clarkson Potter

Copyright © 2010 Kaye Hansen
All right reserved.

ISBN: 9780307463845

Magic Wands
 
Cookie: Sugar Cookies (recipe below)
Icing: 1 recipe Royal Icing (recipe below)
Decoration: pink and/or white sanding sugar, 6- or 8-inch lollipop sticks for magic wands, and ribbon for decoration (1 to 2 feet per wand, depending on whether a knot or bow is tied)
Colors: pink liquid gel colors
Miscellaneous: half-sheet baking pan, pastry cones, star cookie cutter
 
1. Bake the cookies and let them cool completely. Prepare the Royal Icing. Keep the icing covered with a damp cloth.
2. Prepare the colored icing: approximately 1 cup light pink, 1/2 cup medium pink, 1/2 cup neon pink.
3. To prevent breaking when decorating, hold the cookie, not the lollipop stick. Spread a thin layer of colored icing over the entire cookie. Immediately pour white or pink sanding sugar over the top or dip the cookie into a bowl of sanding sugar, pressing gently to adhere. Shake or dust off any excess sugar.
4. Place 2 tablespoons of each color icing into separate pastry cones. Cut a small hole at the tip of each pastry cone. Pipe dots or lacy borders around the edge of each cookie, write the initials of the birthday fairy, or make a design of your own. Let dry overnight.
5. Tie a bow with long trails around the handle of each wand.
 
Sugar Cookies
 
Yield: approximately 24 to 30 wands
 
Line 2 cookie sheets with parchment paper.
Preheat the oven to 350°F. Have all ingredientsat room temperature.
In the bowl of an electric mixer at medium speed, cream:
4 ounces (1 stick) unsalted butter
2⁄3 cup sugar
 
Add and thoroughly incorporate:
1 extra-large egg
1/2 teaspoon pure vanilla extract
 
On a piece of wax paper, sift together:
1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
 
Add the dry ingredients to the butter mixture.
 
Mix until the dough comes together.
 
Wrap in plastic and chill for 30 minutes.
 
On a lightly floured board, roll the chilled dough out to ¼ inch thick. Slip parchment paper under the rolled dough and transfer it to a half-sheet pan. Chill for 30 minutes. Cut out shapes (see below).
 
For magic wands: Cut out stars using a star cookie cutter (2 inches to 3 inches across; larger stars need longer handles). Arrange the stars 1 inch apart along the long sides of the cookie sheets. Carefully insert lollipop sticks into the hollow created between two points of the star about 1/2 inch deep.
 
Royal Icing
Yeilds approximately 4 cups
 
In a large bowl of an electric mixer fitted with a whip attachment, whip to stiff peaks:
1/4 cup meringue powder
1/2 cup cold water
 
Add and mix at low speed with a paddle attachment, until combined:
4 cups (1-pound box) confectioners’ sugar
 
Continue mixing at high speed for 5 to 8 minutes, or until the icing is stiff.
 
Add and mix on low speed until combined:
1/2 teaspoon strained fresh lemon juice
 
Cover the bowl with a damp cloth while you are working with or coloring batches of icing, or immediately place it in an airtight container or a pastry cone; otherwise, a hard crust will quickly form as it dries.

Continues...

Excerpted from Kids' Cakes from the Whimsical Bakehouse by Kaye Hansen Copyright © 2010 by Kaye Hansen. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

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