Berry - Mary Berrys ultimate cake book: over 200 classic recipes

Summer Selection

1 Pavlova ()

2 Wimbledon Cake ()

3 Double Orange Cake ()

Winter Selection

1 Melting Moments ()

2 Coburg Buns ()

3 English Cherry Cake ()

4 Traditional Rock Cakes ()

5 Marbled Chocolate Ring Cake ()

6 Fast Flapjacks ()

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.

Epub ISBN: 9781448140121
Version 1.0
www.randomhouse.co.uk

The warmest of thanks are due to Fiona Oyston, who has helped me enormously with the testing and tasting of all the cakes in this book. She worked at the Good Housekeeping Institute, where home baking is still very much valued, and this has been reflected in her meticulous and unstinting professionalism.

Copyright Mary Berry 1994, 2003

This edition first published in 2003 by BBC Books, an imprint of Ebury Publishing
A Random House Group Company

The Random House Group Limited Reg. No. 954009

Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk

Mary Berry has asserted her right to be identified as the author of this Work in accordance with the Copyright, Designs and Patents Act 1988

A CIP catalogue record for this book is available from the British Library

Edited by Susan Fleming

Photographs by Philip Webb

Cakes and biscuits made by Sarah Ramsbottom

Illustrations by Barbara Hampton

Project editor for second edition: Rebecca Hardie

ISBN 978 0 563 48751 7

11 13 15 17 19 20 18 16 14 12

Cover design: Pene Parker

Author photograph: courtesy of Mary Berry

Food photography: Philip Webb

When I first collected together the recipes for my Ultimate Cake Book, my aim was to inspire a whole new generation of cooks to discover the delights of home baking. Little did I realise, however, just how enthusiastically the book would be received or that now, almost 10 years on, I would be releasing a revised edition. I am, of course, delighted that so many people have enjoyed using the book and I do hope that many more of you will continue to find it useful.

Cake making is often thought of as a difficult and complex method of cooking. This is because you need to follow the measurements and instructions very precisely. But if you are accurate, stick to the recipe, and you keep some general rules in mind, you should enjoy success every time. To help you get to grips with these rules, Ive included a general introductory section in this book which includes comprehensive information on cake-making ingredients, equipment and the different techniques that are used in my recipes. Once youve read this section youll be truly equipped to get baking. There is a diverse selection of cake recipes some traditional, some old favourites with a twist, and lots of my own unique recipes all have been thoroughly tested and appreciated. If there is a potential trouble spot or tricky technique involved, I have suggested tips and ideas to help you cope. Where possible, I have simplified the methods, and the finishes and decorations which can often be awkward, are easy to do, but remain stylish.

The popularity of cake making is constantly growing. More and more cake and cake icing and decorating books are filling our bookshelves, and magazines are available, overflowing with delicious recipes and mouth-watering photographs to tempt us. I dont find this new-found enthusiasm particularly surprising, for home baking has never been easier than it is now: methods and techniques have been simplified; good quality, reliable ingredients are readily available; and most modern kitchens are now equipped with gadgets such as electric food mixers and processors to speed things up. In the old days, cake making used to be a rather more difficult and time-consuming task, involving creaming butter and sugar by hand (taking up to 30 minutes!), meticulously preparing tins, and persuading untrustworthy ovens to produce and maintain the correct temperature. Nowadays, due to the introduction of fan ovens, modern non-stick tins and trays and fancy decorating utensils, virtually none of this is necessary a cake can be prepared and baked in no time at all, ready for devouring at a special celebration, a picnic or a simple family tea.

The recipes in this book cover every occasion possible where a cake, bake or biscuit might be required. There are sumptuous chocolate cakes for an irresistible treat, lighter alternatives such as cheesecakes and crisp meringues, cakes for special celebrations such as Christmas, weddings and birthdays, Continental specialities, as well as family cakes and homely scones, small cakes for childrens parties or packed lunches, traybakes for selling at your local fte, and melt-in-the-mouth biscuits and cakes which would make ideal gifts.

Whether youre a beginner or an experienced cake-maker, there will be many cakes here that you will enjoy baking time and time again, and which your family and friends will definitely enjoy eating! This is a book to use, so have fun baking!

Mary Berry

The best quality ingredients are needed to make cakes that taste as fresh and as good as possible.

F ATS

Butter and margarine are the usual fats used in cake making, but lard, blended white vegetable fat and oil can also be used.

B UTTER

It is not always necessary to use butter to obtain the best results, but it must be used where a buttery flavour is all important, for instance in shortbread. I tend to use a salted or lightly salted butter the unsalted kind is far too expensive! The temperature of butter is crucial to the success of a cake mix. Butter needs to be left at room temperature for at least 30 minutes before using in a creaming method. Even then it is often best to cream the butter alone to soften it further before adding the sugar.

If rubbing in for pastry, say, cut the cold butter into pieces, or grate it into the flour. Use softened butter for the all-in-one method.

Butter can be stored in the freezer.

S OFT B AKING M ARGARINE

These have improved greatly and now have a good flavour, and cakes made with them have excellent keeping qualities. They are specifically useful for the all-in-one method of cake making.