A Non - Bake yourself happy: cheering food for the soul

BAKE YOURSELF HAPPY Copyright Summersdale Publishers Ltd, 2013 Recipe research by Charlotte Williams All rights reserved. No part of this book may be reproduced by any means, nor transmitted, nor translated into a machine language, without the written permission of the publishers. Condition of Sale
This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, re-sold, hired out or otherwise circulated in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser. Summersdale Publishers Ltd
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Chichester
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PO19 1RP
UK www.summersdale.com Printed and bound in the Czech Republic eISBN: 978-0-85765-947-7 Substantial discounts on bulk quantities of Summersdale books are available to corporations, professional associations and other organisations. For details contact Nicky Douglas by telephone: +44 (0) 1243 756902, fax: +44 (0) 1243 786300 or email: . This book is dedicated to Clare Singer for her dedication to Nannie and Granddad Mike.

Clare bakes cakes with love, fills them with devotion and decorates her cakes with happiness Contents From the soothing ritual of weighing, sifting and pouring to the stomach- and heart-stirring aromas that fill the house, baking can lift the gloomiest of souls and raise the heaviest of spirits. Whether youre creating the cheering cheesecake or the perky pie, youll find it hard to keep that smile from your face. Soon youll be sharing in both the fun and the food as you bake yourself and your loved ones happy! Use the best, freshest ingredients you can to ensure top-quality results. For best results, use full-fat milk and butter. To soften butter, leave it covered and out of the fridge for up to 1 hour. Any longer and it can spoil.

Eggs should be medium size. Chilled eggs separate more easily than those at room temperature so separate them first, and then leave to stand for 2030 minutes to come to room temperature. Read through the recipe first, making sure you have all the ingredients and equipment you will need, clean and to hand. Preheat the oven fully to ensure even cooking. Make sure all mixing bowls, pans, spoons and utensils are thoroughly cleaned, as oils or soap can affect the outcome of a recipe. Use the correct size of baking tin or dish and measure all ingredients accurately.

Once a cake or bake mixture is ready, transfer it to the baking tin or dish and then into the preheated oven immediately. This is especially important if bicarbonate of soda is used in the recipe as it begins to react immediately. Avoid opening the oven door during baking, as this can cause bakes to collapse. Allow food to cool completely before storing it in airtight containers. Revisit your childhood with these little mouthfuls of sweetness and light. Its all about the sticky jam fingers and the buttercream all round your mouth.

Makes 10 Ingredients

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For the buns: 110g/4oz caster sugar 110g/4oz butter 2 eggs 110g/4oz self-raising flour tsp baking powder 1 tbsp milk For the jam and buttercream filling: 50g/2oz butter 75g/3oz icing sugar 2 tbsp strawberry jam Preparation method

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Preheat the oven to 190C/375F/Gas 5. Line a 10-hole fairy cake tin with paper cases. In a large bowl, beat together the sugar, butter and eggs until combined. Fold in the flour, add the baking powder and milk, and stir until smooth. Half fill each case with the mixture, and bake for 1520 mins. Place on a wire rack and allow to cool completely.

For the buttercream, beat together the butter and icing sugar until smooth, leaving some icing sugar aside for dusting. Using a sharp knife, cut a disc from the top of each cake, and cut each disc in half. Spread jam on top of each cake, then a spoonful of buttercream, and finish by arranging the two halves of the discs on the top to resemble butterfly wings. Use the leftover icing sugar to dust the tops. A vein of golden caramel lies between the chocolate and shortbread confection. Tap into it and enjoy good fortune and a rich taste with every mouthful.

Makes 9 Ingredients

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For the shortbread: 175g/6oz butter 75g/3oz caster sugar 1 vanilla pod, seeds scraped out and kept 225g/8oz plain flour For the caramel: 200g/7oz butter 400g/14oz condensed milk 4 tbsp golden syrup 1 tsp sea salt For the topping: 340g/12oz milk chocolate Preparation method

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Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in square cake tin and line with baking paper. In a large bowl, use your fingertips to rub together the butter, sugar and vanilla seeds. Sift in the flour and continue rubbing to form a rough dough. Transfer to the cake tin and press down to compact. Bake for 40 mins, reducing the heat of the oven to 150C/300F/Gas 2 after 10 mins.

Allow to cool in the tin. In a large saucepan, bring the butter, condensed milk, syrup and salt to the boil and simmer for 10 mins. Pour the mixture over the shortbread, then chill in the fridge for 30 mins until hardened. Gently melt the chocolate in a heatproof bowl over a pan of boiling water. Pour the chocolate over the caramel and chill in the fridge for a further 30 mins, or until set. Cut into squares.

Had a hard day facing the music? Get your groove back with these handfuls of sugar, sultanas and cake. Makes 8 Ingredients

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225g/8oz self-raising flour tsp ground mixed spice tsp ground cinnamon 110g/4oz butter 110g/4oz demerara sugar 50g/2oz sultanas 50g/2oz currants 1 egg, beaten 1 tbsp milk Preparation method

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Preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking paper. In a large bowl, sift the flour and add the mixed spice and cinnamon. Rub in the butter using your fingertips, then add the sugar, currants and sultanas and mix well. Add the egg and combine to form a dough.

Add a splash of milk if necessary. Use a wooden spoon to place large dollops of the dough on the baking tray, then sprinkle with sugar. Bake for 1012 mins, or until golden brown. Where there is cake, there is hope. And there is always cake. Dean Koontz A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece.

Ludwig Erhard Sometimes when theres no fun to be had, you just have to make your own. Make a batch of these currant buns and have fun enough to spare! Makes 6 Ingredients

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For the bread: 250g/9oz white bread flour 2 tsp caster sugar 7g/oz dried active yeast 120ml/4fl oz warm milk 25g/1oz butter For the filling: 50g/2oz dark brown sugar 50g/2oz butter, cubed 50g/2oz currants 50g/2oz sultanas 25g/1oz cut mixed peel For the glaze: 2 tbsp milk Preparation method

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In a large bowl, beat together 75g/3oz of the flour, the sugar, yeast and warm milk until combined. Allow to stand for 30 mins. In a separate bowl, rub together the butter and remaining flour to resemble breadcrumbs. Transfer to the first mixture, which should now be frothy, and fold together, then knead to form a smooth dough. Lay a damp tea towel over the bowl and leave to stand for 1 hr.Next page