Download Birthday Cakes: 50 Traditional and Themed Cakes for Fun and by Janne Jansen PDF

By Janne Jansen

That acknowledged, there’s little need in making remarkable, beautiful-looking truffles in the event that they don’t style stable. What lies underneath the at the appealing cake is simply as very important. during this booklet, you’ll locate recipes for all of her favourite tarts.

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Extra info for Birthday Cakes: 50 Traditional and Themed Cakes for Fun and Festive Birthdays

Sample text

It should still be a bit liquid. Spread it smoothly over the top and allow it to drip down the sides some. ♥ Garnish with the fresh strawberries dipped in chocolate. Here, I’ve made the cake a bit larger than usual, so that it has two layers. Here’s what you do: CAKE BASE ♥ Heat the oven to 320°F (160°C). ♥ Butter three cake pans, 8 in (20 cm) in diameter, and line them with parchment paper. ♥ Grind the almonds and mix them with the powdered sugar. ♥ Beat the egg whites until stiff. ♥ Carefully fold the almond mixture into the egg whites with a rubber spatula.

It gets a bit stiffer than normal cream, which makes for a covering that’s straighter and prettier. Take the saucepan off the heat. ♥ Add the chocolate in pieces; stir until the chocolate has melted into the cream. ♥ Let the cream cool until spreadable. ♥ You can also beat the crème to obtain a fluffier variant. You need: ½ cup (125 mL) cream 7 oz (200 g) cooking chocolate White ganache This recipe is like regular ganache, but the chocolate is replaced by white chocolate. You can also add chopped raspberries if you’d like a fresher flavor.

Place it directly into the oven; sponge cake doesn’t take well to sitting out before baking—the cake will collapse easily. You might also use a toothpick to check if the cake is done, if you aren’t sure. ♥ Let the cake cool for a bit before taking it out of the pan. You need: 5 eggs ⅓ lb (150 g) sugar ⅓ lb (150 g) wheat flour ½ tsp baking powder TIP This cake takes well to being frozen. The cake has the same consistency as regular sponge cake, but with the taste of chocolate. For this cake, I recommend fillings like raspberry or orange mousse or vanilla crème.

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