bake me I’m yours... cakes Katie Deacon www.stitchcraftcreate.co.uk contents Introduction… Tools & equipment Recipes Techniques Fabulous Flavours Popping Occasions Sensational Seasons For Fun Suppliers About the Author Acknowledgments introduction… Cupcakes are a phenomenon – they have been taking the world by storm and nothing seems to stand in their way. Cupcakes not only look and taste delicious but they’re making way for some new and exciting ideas. First came cake pops, now welcome their super-cute big sister the cupcake push pop! As soon as I discovered the premise of combining my passion for baking with my nostalgic, child-of-the-90s memories, I was hooked. Layers of cake sandwiched together with frosting, just like a regular cupcake but in a no-fuss container, what’s not to love? Push pops undeniably look impressive but they’re practical too. Easy to transport and store, they're perfect for kids of all ages and make the ideal gift for a special occasion. Within this book I’ve included decorations and flavours that can be used for a whole host of events and celebrations, from Christmas to weddings. My aim is for these designs to provide you with a creative platform and inspire you to devise your own push pop masterpieces. I really hope you have as much fun with these adorable little treats as I did thinking them up. Each project has a difficulty rating indicated by one, two or three spoons so that bakers of all levels of experience can dive in head first. Keep sweet. Katie xo t n e tools & equipment m p ui q e Before you start, it’s probably a good idea to look through the book and make a note of any & equipment you have and what you need. Here is a basic list that will help you create all of s ol the projects featured. o t 8 Electric hand whisk or freestanding mixer – for mixing cake batters 8 Mini cupcake tin (pan) – all of the recipes make 24 mini cupcakes, so either choose a 24-cup one or buy two 12-cup tins to save you baking time 8 Teaspoons – perfect size for measuring out your batter 8 Wire rack – to cool cupcakes 8 Food colour – paste is always best, as it won’t affect the consistency of cake batters and frostings t o o ls 8 Cocktail sticks (toothpicks) – 8 Edible glue – for sticking 8 Piping tubes (tips) – for & for adding food colour and paste shapes together decorating; try to get a set e q indenting paste decorations 8 Edible ink pens – for adding with a few different sizes u 8 Non-stick rolling pin – for small detailing 8 Push pop containers ipm rolling out your sugarpaste 8 Small paintbrushes – for 8 Perspex push pop stand en (rolled fondant) and flower t applying water, lustre dust – for decorating and (petal/gum) paste and edible glue to paste displaying your push pops 8 Craft knife – for cutting out decorations, and cornflour paste shapes by hand (cornstarch) to moulds 8 Cutters and plunger cutters 8 Foam mat – for drying – it’s a good idea to collect paste decorations a few different designs 8 Piping (pastry) bags – 8 Palette knife – For lifting disposable is always best and turning paste pieces for ease of clean-up US cup measurements butter sifted icing If you prefer to use cup 1 tbsp = 15g/½oz (confectioners’) sugar measurements, please use the 2 tbsp = 25g/1oz 1 cup = 100g/3½oz following conversions. (Note: ½ cup/1 stick = 115g/4oz 1 Australian tbsp = 20ml.) 1 cup/2 sticks = 225g/8oz flour 1 cup = 125g/4½oz liquid caster (superfine) 1 tsp = 5ml sugar/brown sugar cream cheese 1 tbsp = 15ml ½ cup = 100g/3½oz 1 cup = 230g/8oz ½ cup = 120ml/4¼fl oz 1 cup = 200g/7oz 1 cup = 240ml/8½fl oz peanut butter 1 cup = 260g/9¼oz recipes So now you have your baking kit ready, it’s time to decide which delicious cake flavour you want for your push pops, whether it’s a classic like chocolate or something a bit more daring such as red velvet. Then simply choose a luxurious frosting to complement it – on offer are some exciting variations on the beloved traditional butttercream, including peanut butter and rose-flavoured!