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EXPLOREMY LIBRARY
Food & Wine
The Essential Guide To...

The Essential Guide To... The Essential Guide To...Cakes

The Essential Guide to… is a unique magazine series that gives you everything you need to know about the world of food, all year round. Every issue is full of inspiration, top tips and the best recipes for cooking and entertaining. Each one tried, tested and tasted to perfection.

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Country:
United Kingdom
Language:
English
Publisher:
Eye to Eye Media
Frequency:
Monthly
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10 Issues

in this issue

3 min.
10 things every cake maker should know

1 Use ingredients at room temperature Get everything out of the fridge an hour before you start. Eggs and butter are more likely to split if they’re used straight from the fridge. Butter at room temperature creams more easily with sugar, and egg whites are easier to whisk. 2 Cream butter and sugar thoroughly Beating these two ingredients doesn’t just mix them together, it also works in air, which helps give a light rise to cakes. It can take up to 10 min of beating to reach the light and fluffy stage so it’s worth persevering. 3 Check flour and raising agents are fresh If ingredients such as baking powder or bicarbonate of soda are past their best, it could affect the way your cake tastes and/or rises. 4 Follow the recipe If you’re asked to use…

24 min.
10 showstopper cakes

Carrot & pumpkin cake Add some crunch to this birthday surprise with caramelised nuts Serves 24 Hands-on time 40 min Oven time 20-25 min, plus cooling You’ll need… 4 x 20cm round cake tins, greased and lined with baking paper; lightly greased baking sheet • 750g plain flour• 250g golden caster sugar• 250g light muscovado sugar• 1 tbsp bicarbonate of soda• 2 tsp ground cinnamon• 300ml vegetable oil• 5 large free-range eggs• Splash whole milk• 1 tbsp grated fresh ginger, or 1 tsp ground ginger• 2 tsp vanilla bean paste• Finely grated zest of 2 oranges• 350g carrots, coarsely grated• 250g canned pumpkin purée• 100g each shelled walnut and pecan halves, toasted and chopped• 75g golden sultanas For the caramelised nuts • 25g shelled pecan halves• 25g shelled walnut halves• 75g golden caster sugar For the mascarpone frosting •…

6 min.
bring out the bundt tin

Sticky gingerbread bundt cake Dark and treacly, this has a gentle kick of ginger Serves 16 Hands-on time 20 min Oven time 50 min, plus cooling You’ll need… 1.5-litre bundt tin • 200g unsalted butter, plus extra for greasing• 300g dark muscovado sugar• 200g black treacle• 4 balls stem ginger in syrup, broken into pieces• 2 large free-range eggs, beaten• 200g plain flour• 1 tsp bicarbonate of soda• 1 tsp ground ginger• 1 tsp ground cinnamon• 225ml natural yogurt For the topping • 75g icing sugar• Fresh pomegranate seeds 1 Heat the oven to 180°C/fan 160°C/gas 4. Generously grease a 1.5 litre bundt tin (see tip p29). Heat the butter, muscovado sugar and treacle gently in a pan until the butter and sugar have melted. Beat in the stem ginger and eggs with a balloon whisk. 2 Sift the…

11 min.
just add fruit…

OUR COVER STAR Apple & caramel layer cake Cool, creamy yogurt makes a lovely contrast to sticky apples and rich caramel. Let the sauce drizzle down the sides while the cake is warm for a rustic finish Serves 12-16 Hands-on time 45 min Oven time 1 hour You’ll need… 3 x 20cm cake tins, greased and lined with baking paper • 4 Cox apples• 390g caster sugar• 375g unsalted butter, room temperature, plus extra for greasing• 5 large free-range eggs• 385g self-raising flour• 1 tsp baking powder For the filling • 4 eating apples, such as Braeburn• 50g caster sugar• 70g unsalted butter• 350ml thick, full-fat Greek yogurt For the caramel • 75g unsalted butter• 50g soft light brown sugar• 50g caster sugar• 50g golden syrup• 20g icing sugar• 230ml double cream 1 Preheat the oven to 170ºC/fan 150ºC/gas 3½. For…

20 min.
the small cakes baker’s dozen

1 Chocolate cupcakes Lashings of ganache make these deceptively simple cakes a real treat Makes 12 Hands-on time 20 min Oven time 25-30 min, plus cooling You’ll need… 12-hole muffin tin, lined with paper muffin cases • 160g unsalted butter, softened• 160g golden caster sugar• 3 medium free-range eggs, beaten• 160g self-raising flour• 2 tsp vanilla bean paste or extract• 40g dark cocoa powder• 3 tbsp milk For the ganache • 100g dark chocolate, broken into pieces• 150ml double cream, at room temperature 1 Heat the oven to 170°C/fan 150°C/gas 3½. Put all the cake ingredients in a large mixing bowl. Using an electric hand mixer, beat everything together to make a thick, smooth batter (this will take about 5 min). 2 Divide the batter equally among the paper cases. Bake for 20-25 min until the cakes are well…

9 min.
take a loaf tin…

Date & ginger cake with caramel glaze This loaf is equally delicious served warm as a pudding with ice cream rather than the glaze Serves 10-12 Hands-on time 20 min Oven time 1 hour 5 min-1 hour 10 min You’ll need… 1-litre loaf tin, greased and lined with baking paper • 200g stoned dates• 1 tsp bicarbonate of soda• 75g unsalted butter• 175g light muscovado sugar• 2 tsp ground ginger• 3 large free-range eggs• 225g self-raising flour• 2-4 pieces stem ginger from a jar, roughly chopped• 3 tbsp chopped crystallised ginger to decorate For the caramel glaze • 100g caster sugar• 25g salted butter• 75ml double cream 1 Heat the oven to 180°C/fan 160°C/gas 4. Put the dates in a bowl with the bicarb and 300ml boiling water. Stir and set aside. Beat the butter and sugar in…