bake me I’m yours...

Over 30
designs for
Carolyn White fun sweet treats
 contents
Introduction 4
Tools and Equipment 6
Recipes and Techniques 10

PROJECTS
Let’s Celebrate! 44
Romantic Moments 62
New Baby 78
Seasonal Style 90
Animal Friends 104

Storage and Presentation 116

Suppliers 118
About the Author 120
Index 121

 
ice pops
So realistic you will think they will melt, these delicious pops have been created
as tempting ices. Ideal to eat on any day – whatever the weather.

you will need… 1 Combine the cake crumb and 5 Melt the dark chocolate coating.
makes 5 of each buttercream into a stiff mixture. Pour a little into a prepared piping
• 300g (11oz) For the ice cream pops, bag. Remove the rectangles and
cake crumb 2 Roll five large (45g/1¾oz) balls insert a lolly stick into the base.
• 150g (5½oz) and place on baking paper. Remove each stick and pipe melted
buttercream 3 Push the cake balls securely into chocolate into the hole. Push the
• 5 flat wooden the tops of the waffle cones. Melt stick back. Repeat for all lollies and
ice lolly sticks the white coating and coat the pops. refrigerate for a few minutes.
• 5 waffle cones As the chocolate begins to firm 6 Melt the strawberry coating (re-
• sugar sprinkles scatter sugar sprinkles over. Insert a melting other colours if required). Dip
• flaky chocolate bar piece of flaky chocolate bar to finish. each lolly into the white chocolate
broken into five sticks For the ice lolly pops, coating down to the stick. Lift out,
• 500g (18oz) each 4 Mould five 45g (1¾oz) rectangles. rotate to remove excess and place
of dark chocolate, Cut them neatly at the base and in a block until touch dry. Dip into the
strawberry and round off the top. Place on baking strawberry coating to cover two thirds
white chocolate or
paper to cool. and then into the sprinkles to finish.
candy coating

Recipes buttercream, ganache Techniques firming mixtures, preparing to decorate, applying coatings

56 ice pops 57
 spring chicks
This sweet little fellow is just popping out of his shell! This is really cute as a
spring design or for Easter celebrations.

you will need… 1 Combine the cake crumb and butter 3 Knead the yellow flower paste
makes 8 cream into a stiff mixture. Roll eight and create oval shapes, flattened
• 150g (5½oz) (30g/1oz) balls and mould each into for wings. Colour some of the yellow
cake crumb an hour-glass shape by rolling two flower paste with marigold orange
• 75g (3oz) fingers either side of the centre of the colour and roll little points for beaks.
buttercream ball. Place on baking paper and firm. 4 Check if the yellow chocolate needs
• 8 lolly sticks 2 Melt the white chocolate callets. re-melting, then coat. As the coating
• 500g (18oz) Using a cocktail stick, add bright firms, attach the eyes, beak and wings.
white chocolate yellow paste colouring and mix to a Fix with edible glue if necessary.
• bright yellow and bright yellow. Pour a little chocolate 5 Create a ball of white sugar paste,
marigold orange into a prepared piping bag. Insert flatten to a circle and cut points all
paste colours a lolly stick into the cake ball base, round. Hold the circle under the cake
• yellow flower paste remove and pipe melted chocolate pop and thread on to the stick. Dab
• white sugar paste into the hole. Push the stick back into sugar glue on the upper surface of
• black flower paste the hole. Repeat for all pops and the sugar paste and ease on to the
or edible black pen refrigerate for a few minutes. bottom of your pop to create a shell.

Recipes buttercream Techniques firming mixtures, preparing to decorate, applying coatings, tempering chocolate

92 spring chicks
 Description
A delicious collection of fun cake pop treats for every occasion.
Marketing points
The latest baking craze from the US,
cake pops have been popping up
Over 30 colourful projects, from cute animals and romantic wedding rings,
all over the internet. In the UK, they
to creepy Halloween creatures and festive Christmas characters.
have appeared in Harvey Nichols and
The simple step-by-step instructions are perfect for beginners, while the gorgeous Selfridges stores, and on the BBC show
designs provide endless inspiration for the more experienced sugarcrafter. Something for the Weekend
Bake Me I’m Yours... Cupcake has
The author
Cakes 4 Fun was launched in 2001 by Carolyn White, a former protégé of Lindy
sold over 44,000 copies
A tempting gift purchase with over
Smith. She runs two busy shops in Putney with a talented team of designers, 30 cake pop designs at the
specialising in bespoke, contemporary and novelty cakes; also running popular cake irrestible price of just £9.99
decorating and sugarcraft courses.Their cakes have been featured in many wedding
magazines, including Brides and The Good Wedding Guide, as well as in
Crafts Beautiful and Decoration Magazine. They are based in London, UK. Specifications
ISBN: 978-1-4463-0137-1

Contents Imprint:
RRP:
US RRP:
D&C
£9.99
$14.99
• Introduction
Format: Hardback
• Tools & Equipment
Size (HxW): 170 x 170mm
• Recipes & Techniques Size (WxH): 6½ x 6½in
Extent: 128pp
• Let’s Celebrate! lllustrations Colour: 150
• Romantic Moments Edition: First
Word Count: 15,000
• New Baby
publication date
• Seasonal Style
SEPTEMBER 2011
• Animal Friends Rights Available: World
Category: Sugarcraft
• Storage and Presentation BIC Code1: WB Cookery
• Suppliers and Index BIC Code2: WFVS Cakes, baking,
icing and sugarcraft

www.rucraft.co.uk