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Creative Cake Designs Our 100 top recipes presented in one cookbook von Naumann & Göbel Verlag (eBook)

  • Erscheinungsdatum: 27.04.2015
  • Verlag: Naumann & Göbel
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Creative Cake Designs

The highlight of your coffee table! Colourful and jolly - no one can deny the incredible charm of themed cakes! This lovingly crafted book has simple steps so you can make these sweet works of art yourself. Whether you want something nostalgic for romantic souls, a lucky charm to wish someone luck, a scary look for halloween or something celebratory for a wedding or any other celebration - our highly original cake ideas will guarantee your cake is a sensation, whatever the occasion. - Many original cake theme ideas for every occasion - Step-by-step, illustrated instructions and a great photo with every recipe - Numerous photos to illustrate each step


    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 240
    Erscheinungsdatum: 27.04.2015
    Sprache: Englisch
    ISBN: 9783815587775
    Verlag: Naumann & Göbel
    Größe: 33474 kBytes
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Creative Cake Designs

For all seasons

St. Valentine's cake

For the ganache

610 g white chocolate couting

20 ml rum

200 g butter

For the sponge mixture

100 g butter

250 g sugar

1 sachet vanilla sugar

pinch of salt

grated zest of 1 unwaxed lemon

2 eggs

220 g flour

1 tsp baking powder

160 ml buttermilk

butter for the baking form

1 To make the ganache, melt the coating over a bain-marie and stir in the rum. Beat the butter until light and fluffy, then gradually stir in the coating. Leave the ganache overnight in a cool place.

2 Pre-heat the oven to 200 °C (Gas Mark 6). Grease a heart-shaped cake form (26 cm Ø) with butter. To make the sponge mixture, use the hand mixer to beat the butter with the sugar, vanilla sugar, salt and lemon zest for about 2 minutes until light and fluffy. Gradually beat in the eggs. Mix the flour and cornflour and gradually beat into the mixture with the buttermilk.

3 Spread the mixture in the baking form and bake for approx. 25 minutes, then leave to cool fully. Spread a layer of ganache all over the cake.

For the decoration

ready to roll fondant in red, white and pink

1 Thinly roll out the red fondant and cover the cake with it. Use a modelling former or mould to create strings of pearls with the red fondant ( Step 1 ). Fix these to the top and bottom edge of the cake.

2 Use a modelling mould or punch cutter to create hearts of various sizes with the white fondant ( Step 2 ). Roll the white fondant to make thin white strings. Fix the hearts with the strings to the sides of the cake, partly shaping the strings at the top.

3 For the roses, shape the fondant into balls of different sizes and press each one flat. Arrange each circle slightly offset from the next and press together to form a rose ( Step 3 ). Arrange the roses in a decorative pattern in the centre of the cake.


Instead of fondant roses, you can also use candied roses for decoration! To make these, lightly beat some egg white and sprinkle some sugar on a plate. Take fresh organic roses by the stalk and dip in the egg white, then turn in the sugar. Leave to dry on baking parchment or a wire cooling rack overnight in a warm place.

St. Valentine's day mini cake

For the sponge mixture

65 g butter, 65 g sugar

2 drops bitter almond flavouring

level tsp ground cinnamon

2 small eggs

40 g ground almonds

80 g flour

1 tsp baking powder

25 g chopped white chocolate

For the filling

65 g butter

100 g sifted icing sugar

1 tbsp lemon juice

1 For the sponge mixture, pre-heat the oven to 180 °C (Gas Mark 4), and line the base of a springform tin (12 cm Ø) with baking parchment. Beat the butter until it becomes smooth and gradually beat in the sugar. Add the bitter almond flavouring and cinnamon. Beat in the eggs, one at a time. Mix the almonds, flour and baking powder and beat into the mixture. Finally, stir in the chocolate. Fill the baking form with the sponge mixture, smooth over the surface and bake for approx. 15 minutes. Remove from the cake form and leave to cool.

2 For the filling, beat the butter for about 5 minutes until light and fluffy. Gradually beat in the icing sugar with the lemon juice.

3 Use a dessert mould (9 cm Ø) to cut out a base sponge layer and slice this horizontally. Cover the bottom layer with the buttercream (reserving one tablespoon), place the second sponge layer on top and gently press down. Use the reserved buttercream to thinly cover the surface and side of the cake.

For the decoration

ready to roll fondant in white and red

decorative sugar flowers and hearts

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