bake me i'm yours...cake pops by carolyn white

8/6/2019 Bake Me I'm Yours...Cake Pops by Carolyn White

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bake me I’m yours...

Over 30

designs for

fun sweet treatsCarolyn White



2 3

contents Introduction 4

Tools and Equipment 6Recipes 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



57

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.

1 Combine the cake crumb and

buttercream into a stiff mixture.

For the ice cream pops,

2 Roll five large (45g/1¾oz) balls

and place on baking paper.

3 Push the cake balls securely into

the tops of the waffle cones. Melt

the white coating and coat the pops.

As the chocolate begins to firm

scatter sugar sprinkles over. Insert a

piece of flaky chocolate bar to finish.

For the ice lolly pops,

4 Mould five 45g (1¾oz) rectangles.Cut them neatly at the base and

round off the top. Place on baking

paper to cool.

5 Melt the dark chocolate coating.

Pour a little into a prepared piping

bag. Remove the rectangles and

insert a lolly stick into the base.

Remove each stick and pipe melted

chocolate into the hole. Push the

stick back. Repeat for all lollies and

refrigerate for a few minutes.

6 Melt the strawberry coating (re-

melting other colours if required). Dip

each lolly into the white chocolate

coating down to the stick. Lift out,

rotate to remove excess and placein a block until touch dry. Dip into the

strawberry coating to cover two thirds

and then into the sprinkles to finish.

ice pops

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

56

you will need…makes 5 of each

• 300g (11oz)

cake crumb

• 150g (5½oz)

buttercream

• 5 flat wooden

ice lolly sticks

• 5 waffle cones

• sugar sprinkles

• flaky chocolate bar

broken into five sticks

• 500g (18oz) eachof dark chocolate,

strawberry and

white chocolate or

candy coating



92

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.

spring chicks

you will need…makes 8

• 150g (5½oz)

cake crumb

• 75g (3oz)

buttercream

• 8 lolly sticks

• 500g (18oz)

white chocolate

• bright yellow and

marigold orange

paste colours

• yellow flower paste• white sugar paste

• black flower paste

or edible black pen

1 Combine the cake crumb and butter

cream into a stiff mixture. Roll eight

(30g/1oz) balls and mould each into

an hour-glass shape by rolling two

fingers either side of the centre of the

ball. Place on baking paper and firm.

2 Melt the white chocolate callets.

Using a cocktail stick, add bright

yellow paste colouring and mix to a

bright yellow. Pour a little chocolate

into a prepared piping bag. Insert

a lolly stick into the cake ball base,

remove and pipe melted chocolateinto the hole. Push the stick back into

the hole. Repeat for all pops and

refrigerate for a few minutes.

3 Knead the yellow flower paste

and create oval shapes, flattened

for wings. Colour some of the yellow

flower paste with marigold orange

colour and roll little points for beaks.

4 Check if the yellow chocolate needs

re-melting, then coat. As the coating

firms, attach the eyes, beak and wings.

Fix with edible glue if necessary.

5 Create a ball of white sugar paste,

flatten to a circle and cut points all

round. Hold the circle under the cake

pop and thread on to the stick. Dabsugar glue on the upper surface of

the sugar paste and ease on to the

bottom of your pop to create a shell.

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



Marketing points The latest baking craze from the US,

cake pops have been popping up

all over the internet. In the UK, they

have appeared in Harvey Nichols and

Selfridges stores, and on the BBC show

Something for the Weekend

Bake Me I’m Yours... Cupcake has

sold over 44,000 copies

A tempting gift purchase with over

30 cake pop designs at the

irrestible price of just £9.99

SpecificationsISBN:

Imprint:RRP:

US RRP:Format:

978-1-4463-0137-1D&C

£9.99$14.99Hardback

Size (HxW):

Size (WxH):

Extent:

lllustrations Colour:Edition:

Word Count:

170 x 170mm

6½ x 6½in

128pp

150First

15,000

PUBLICATION DATESEPTEMBER 2011

Rights Available:

Category:

BIC Code1:

BIC Code2:

World

SugarcraftWB Cookery

WFVS Cakes, baking,icing and sugarcraft

The author Cakes 4 Fun was launched in 2001 by Carolyn White, a former protégé of Lindy

Smith. She runs two busy shops in Putney with a talented team of designers,

specialising in bespoke, contemporary and novelty cakes; also running popular cake

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.

Description A delicious collection of fun cake pop treats for every occasion.

Over 30 colourful projects, from cute animals and romantic wedding rings,

to creepy Halloween creatures and festive Christmas characters.

The simple step-by-step instructions are perfect for beginners, while the gorgeous

designs provide endless inspiration for the more experienced sugarcrafter.

Contents• Introduction

• Tools & Equipment

• Recipes & Techniques

• Let’s Celebrate! • Romantic Moments

• New Baby

• Seasonal Style

• Animal Friends

• Storage and Presentation

• Suppliers and Index

www.rucraft.co.uk

bake me i'm yours...cake pops by carolyn white

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