The Pink Whisk Guide to Cake Making: Brilliant Baking Step-by-Step

by Ruth Clemens

Overview

The Great British Bake Off finalist serves up a cookbook with “a cake for everyone and every occasion. Exploding with delicious recipes” (Wild & Hungry).
 
Ruth Clemens shows through clear step-by-step photography how to create nearly thirty unforgettable, taste-tempting cakes. Using three technique sections—creaming method, whisking method, and melting method—Clemens guides you through baking impressive celebration centerpieces, party cakes, birthday treats, and delicious desserts for your family.

Each recipe is detailed with techniques, hints, timings, shortcuts, and cheats, plus all the essential information needed to help you to maximize your creativity and prove that baking is achievable and fun.

“Aimed primarily at the novice or unconfident baker . . . [it] leads the reader gently but smartly through the art of making cakes . . . Ruth has come up with a diversity of types and flavors and there are bakes here to interest the more experienced cook as well as the beginner.” —Tin and Thyme
 
“With the pictures acting as a guide and Clemens walking you through everything with simple and easy to follow instructions, each and every recipe is foolproof . . . This cookbook has the complete package and may very well be the only cake making book you’ll ever need to create impressive cakes that’ll please everyone—most of all you.” —Wild & Hungry

Product Details

ISBN-13:	9781446360989
Publisher:	David & Charles
Publication date:	01/07/2020
Series:	The Pink Whisk Guide
Sold by:	Barnes & Noble
Format:	eBook
Pages:	128
File size:	5 MB

About the Author

Ruth Clemens is a baker, cake decorator and very busy wife and mother. Completely self taught, Ruth's passion for baking and sugarcrafting shines through on her blog, The Pink Whisk. Ruth was a finalist on 2010's The Great British Bake Off on BBC 2. She lives in Cheshire, UK. Website: www.thepinkwhisk.co.uk Twitter: @thepinkwhisk Facebook: www.facebook.com/ThePinkWhisk

Table of Contents

Introduction 6

Baking Equipment 8

The Basics 10

Ingredients 10

Sweet Success 14

Troubleshooting 18

Creaming Method 20

Victoria Sponge 22

Coffee-Flavoured Victoria Sponge 28

Cherry Madeira 30

Choc Chip & Fudge Madeira 34

Coconut & Passionfruit Bundt 36

Raspberry & White Chocolate Bundt 40

Cinnamon Pecan 'Cuppa' Cake 42

Jam Bakewell 'Cuppa' Cake 46

Lemon & Elderflower Drizzle Cake 48

Ginger & Lime Drizzle Cake 52

Ultimate Chocolate Cake 54

Tiramisu Cake 60

Whisking Method 62

Swiss Roll 64

Chocolate, Cream & Strawberry Roll 70

Angel Cake 72

Orange Angel 76

Summer Fruit Genoise 78

Choc Cherry Genoise 84

Carrot Cake 86

Moist Toffee Apple Cake 86

Rhubarb & Custard Bombe 92

Banoffee Bombe 102

Melting Method 104

Golden Syrup Loaf Cake 106

Ginger Treacle Cake 110

Chocolate Orange Brownie Cake 112

Banana & Cardamom Chocolate Brownie Cake 116

Jewelled Fruit Loaf 118

Tea Bread 122

Suppliers 124

About the Author/Acknowledgements 125

Index 126