For the Cake Buffet E-Book

Naumann & Göbel Verlag

• Herausgeber: Naumann & Göbel Verlag
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2015

Beschreibung

Clear the stage for the stars of the coffee table Quick recipes for cakes and traybakes, sumptuous gateaux, sugar-sweet tarts and tartlets, trendy whoopie pies, heavenly cupcakes and original funny cakes. There are over 100 recipes for sweet delicacies waiting impatiently to make their debut on your coffee table! Whether it's for the next birthday or coffee morning, a children's party, weddings or any other reason for celebration, our clever baking ideas will guarantee that you'll create a sensation whatever the occasion. - Over 100 baking ideas for the coffee table - from uncomplicated cakes and tartlets, and sumptuous gateaux to delightful funny cakes - Every recipe has a great photo and detailed, step-by-step instructions

Leseprobe

For the Cake Buffet

Cakes from baking tins and trays that take only minutes to prepare; fabulous gateaux; lovely mini cakes and tarts; trendy whoopie pies, heavenly cupcakes and original novelty cakes – this book contains over 100 recipes for sweet delights that will put on a fabulous performance on any buffet.

Whether a birthday party, morning coffee or afternoon tea with friends, a children‘s party, a wedding or other event, our clever ideas are bound to create quite a stir, whatever the occasion! So: curtain up for the stars of the cake plate!

For the Cake Buffet

© Naumann & Göbel Verlagsgesellschaft mbH, a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft Emil-Hoffmann-Straße 1, 50996 Cologne (Germany)www.vemag-medien.de Translation from German: Mo Croasdale for SAW Communications, Dr. Sabine Werner, Mainz Realisation of the English edition: SAW Communications, Dr. Sabine A. Werner, Mainz Complete production: Naumann & Göbel Verlagsgesellschaft mbH All rights reserved ISBN 978-3-8155-8786-7

Picture credits

P. 57, 107, 109, 121, 137, 153 and 188: Food Fotografie Michael Brauner

P. 199, 201, 203, 214, 217, 219, 223 and 225: Klaus Klaussen

Cover photo: © StockFood/Rua Castilho

All other photos: TLC Fotostudio

Contents

Introduction

Introduction

Simply delicious

Blueberry pie

Raspberry whirl

Stewed plum tart

Hazelnut and ricotta cake

Pear cake

Plum cake

Pear tart

Lime pie

Date and cardamom cake

Crumble cheesecake

Macadamia cake

Mediterranean orange tart

Spanish vanilla cake

Peach tart

Orange and passion fruit kugelhopf

Upside-down greengage cake

Apple pie

Carrot cake

Red wine and cherry cake

Banoffee cake

Pear and chocolate cake

Juicy blueberry tart

Egg liqueur cake

Chocolate cake

Cherry and chestnut tart

Tasty traybakes

Apple traybake

Crumble traybake

Bee sting cake

Fruity poppy seed traybake

Pear crumble traybake

Danube cake

Ginger and vanilla traybake

Cherry and marzipan cake

Mango slices

Orange cheesecake traybake

Marzipan and rhubarb traybake

Plum traybake

Ricotta traybake

Traditional Russian cheesecake

Silesian quark traybake

Bavarian plum traybake

Gourmet gateaux

Strawberry gateau

Baden plum gateau

Rhubarb cake

Apple and poppy seed cake

Absinthe cake

Coffee and meringue gateau

Campari and orange gateau

Raspberry and passion fruit layer cake

Amaretto mousse cheesecake

Strawberry and cream cake

Chocolate marshmallow cake

Nougat and pear cake

Lemon cream cake

Raspberry cream cake

Flaky cake

Cardamom slices

Coconut cake

Charlotte à la russe

Yellow plum crunch

Mint roulade

Exquisite cheesecake

Passion fruit cake

Pink grapefruit yoghurt mousse gateau

Rhubarb and cream cake

Nut cake with egg liqueur

Peach gateau

Chocolate cheesecake

Layer cake

Apple cake

Tiramisu cake

Small and beautiful

Redcurrant tarts

Mixed berry tarts

Plum crumble tarts

Apricot and chilli tartlets

Strawberry and vanilla cakes

Strawberry mini cakes

Banana and walnut mini cakes

Maple syrup cupcakes

Cheesecake cupcakes

Peanut butter cupcakes

Tiramisu cupcakes

Raspberry cupcakes

Caramel cupcakes

Lemonade cupcakes

Red wine muffins

Coconut whoopie pies

Mini chocolate chilli whoopie pies

Marshmallow fluff whoopie pies

Simply sweet

Peanut bears

Little St. Nicks

Flowerpot

Bee cake pops

Toadstools

Moose cake pops

Paradise apples

Sheep cake pops

Cookie forest

Meringue spooks

Parrot cake

Parrot push-up cake pops

Marzipan crabs

Monster muffins

Owl cupcakes

Funny cows

Floral dreams

Monkey cupcakes

Ladybirds

Shell cupcakes

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Introduction

Introduction

Uncomplicated cakes baked in tins and on baking trays; highly creative gateaux, trendy whoopie pies, heavenly cupcakes and original funny cakes – be prepared for any occasion with our clever baking ideas! Over the following pages, we will show you how to add the perfect finishing touches to your sweet delights with glazes and embellishments. Create twice as much of a stir at the cake buffet!

Decorations & embellishments

With decorations and embellishments, you can turn even plain cakes into miniature works of art. All that is required is a little skill, a touch of creativity, a smidgen of practice and a soupcon of know-how. Over the following pages, we will provide you with everything you need to know.

Depending on the type of cake or gateau, the surface can be decorated with fruit, nuts and almonds (e.g. ­halved or chopped walnuts, whole or chopped hazelnuts, whole or chopped almonds, flaked almonds, almond ­slivers, whole or chopped pistachios), glacé cherries or sugar balls or ­hundreds and thousands.

Cakes with a less decorative surface, such as sponge or pound cake, can be made to look really attractive if dusted with icing sugar or cocoa or covered in a glaze or coating.

The sides can be decorated with chopped walnuts, hazelnuts or almonds, flaked almonds or almond slivers, chopped pistachios, sugar balls or hundreds and thousands.

Marzipan

Covering a cake in marzipan is not only delicious, but also helps to keep it fresh for longer and prevents it from drying out. Almond paste is used for covering a cake in marzipan. It first has to be kneaded together with sieved icing sugar at a ratio of 2:1. Brush the surface of the cake with a thin layer of apricot jam that you have brought to the boil and then strained through a sieve; this acts like glue, and will help the marzipan stay on the cake. Roll the prepared marzipan out very thinly, then fold in half. Place one half on one side of the cake and then open out the other half over the other side. Smooth the surface from the middle to the outside to remove any creases or lumps, then gently press down on the side with a palette knife. Trim any overhanging marzipan off at the bottom. You can decorate the marzipan layer with a glaze or similar finish.

Glazes and icing

Glazes look lovely, add a touch of ­flavour to the cake, and will help it to last longer and stay moist. To make a chocolate glaze, start by chopping some chocolate coating into small ­pieces, then melt it in a bain-marie. Pour the hand-warm coating over the cake and use a palette knife to smooth it over the surface and down the sides. To make plain or lemon icing, or glaze, combine some icing sugar with a little water or lemon juice until spreadable.

Cream and buttercream dots

Dots of whipped cream or buttercream are an excellent way to decorate a cake or gateau quickly and effectively. Put the mixture in a piping bag with a large nozzle, and use a constant pressure to pipe rosettes of the mixture over the cake. For a clean finish, quickly pull the piping bag upwards when you have ­finished. You can achieve different patterns by using different nozzles (round or star nozzles), with the nozzle size and by the way you pipe.

Chocolate decorations

Chocolate decorations are delightful eye-catchers for cakes with a cream or buttercream surface. And they’re really easy to make yourself. Chop some coating and melt in a bain-marie. Draw your chosen decoration on baking parchment in pencil. Put the hand-warm coating in a freezer bag and cut a tiny corner off with scissors. ­Carefully trace along the lines on the baking parchment with the coating. Repeat the process so the decorations are not too thin and do not break when you remove them. Leave the decorations until cold, then carefully remove from the paper with a sharp knife.

Croquant

Croquant is a delicious way to decorate the surface and side of a gateau. Finely chop some nuts or almonds. Melt the same amount of sugar in a little water in a saucepan, then stir in the nuts or almonds and allow to caramelise. Brush a piece of baking parchment with oil. Pour out the mixture and smooth over the parchment. Brush a rolling pin with oil, then roll over the croquant and leave to cool. Break into pieces, then put the pieces in a freezer bag and crush with the side of a meat tenderiser until you have fine croquant.

Simply delicious

Blueberry pie

Preparation time: approx. 40 minutes (plus standing and baking time)