Besel - Custom confections: delicious desserts you can create and enjoy
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- Book:Custom confections: delicious desserts you can create and enjoy
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- Publisher:Capstone Young Readers
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- Year:2015;2014
- City:North Mankato;Minnesota
- Rating:5 / 5
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Get ready! You're about to start making showstopping treats that look as good asthey taste. In the mood to do some baking? Need a quick no-bake treat? Or do youjust want to spruce up some store-bought goodies? You've come to the right place.
You don't need to be a professional baker to make custom desserts. With a few ingredientsand some simple steps, you can create your own delicious treats. And you won't haveto spend days in the kitchen to do it. But you can let your guests think you did.
So jump right in. What custom confection will you start with?
The recipes in this book use U. S. measurements. If you need metric measurements,heres a handy conversion guide.
| United States | Metric | |
| teaspoon | .................. | 1.2 mL |
| teaspoon | .................. | 2.5 mL |
| 1 teaspoon | .................. | 5 mL |
| 1 tablespoon | .................. | 15 mL |
| cup | .................. | 60 mL |
| cup | .................. | 80 mL |
| cup | .................. | 120 mL |
| cup | .................. | 160 mL |
| cup | .................. | 175 mL |
| 1 cup | .................. | 240 mL |
| 1 quart | .................. | 1 liter |
| 1 ounce | .................. | 30 grams |
| 2 ounces | .................. | 55 grams |
| 4 ounces | .................. | 110 grams |
| pound | .................. | 225 grams |
| 1 pound | .................. | 455 grams |
| Fahrenheit | Celsius | |
| 200 | ................. | 90 |
| 300 | ................. | 140 |
| 325 | ................. | 160 |
| 350 | ................. | 180 |
| 375 | ................. | 190 |
| 400 | ................. | 200 |
| 425 | ................. | 220 |
| 450 | ................. | 230 |
cookie cutters {1}
cake stands or serving platters {2}
fine sieve {3}
cake boards {4}
cutting board {5}
electric mixer {6}
springform pan and other cake pans {7}
edible glitter {8}
small melon baller {9}
rolling pin {10}
bowls {11}
spoons {12}
muffin tins {13}
cupcake liners {14}
lemon zester {15}
cooling rack {16}
candy thermometer {17}
small basting brush {18}
fondant smoother {19}
piping bags and tips {20}
angel food pan {21}
wax paper {22}
pastry cutter {23}
vinyl shape stencils {24}
tweezers {25}
pastry scraper {26}
fondant rolling pin {27}
baking sheets {28}
measuring spoons {29}
offset spatula {30}
Roses are a sweet way to decorate any cake. But dont let the beauty stop there.Bake a cake with a gorgeous checkerboard of color thats sure to surprise and delight.
1 box white cake mix
1 box chocolate cake mix
food coloring
vanilla buttercream frosting, colored asyou wish (See for the recipe.)
- Mix the box of white cake mix according to package directions. Divide the batter intotwo bowls.
- Mix up the box of chocolate cake mixaccording to package directions. Pour halfthe batter into another bowl, and save itfor another use.
- Add food coloring to one bowl of whitebatter. Stir until the color is blended.
- Cover the insides of three round baking pans with nonstickcooking spray. Pour each bowl of batter into a greased pan.Bake the cakes according to package directions.
- Allow the cakes to cool to room temperature.
- Wrap each cake in two layers of plastic wrap. Put themin the refrigerator for at least one hour.
- Remove the cakes from the refrigerator andunwrap them.
- Center a plastic lid from an oatmealcontainer (or a round object of similarsize) on one of the cakes. Cut around thelid. Then carefully remove the centerpiece of cake.
- Repeat step 8 with the other two cakes.
- Lay one of the outside rings of cake on a servingplate or cake board. Spread a thin layer of frostingaround the inside ring. Then put an inside circle of adifferent color cake in the hole.
- Spread a layer of frosting over the cake layer you made in step10. Then lay another outside cake ring on top of the first. Frostinside the ring and fill with a different color center circle.
- Repeat step 11 with the last two pieces of cake.
- Spread a thin layer of buttercream frosting over the entire cake.
- Fill a piping bag with frosting. Pipe large roses allaround the side of the cake. Then do the same onthe top. (For piping tips, go to .)
- Fill in the empty areas between the roses with aswoop of frosting that goes the same direction asthe rose next to it.
Make these mouthwatering bites for your next party. The sugar cookie crust, blueberryfilling, and cheesecake are a winning combination.
- Preheat the oven to 325. Spray a muffin tin with nonstick cooking spray.
- Roll each precut piece of sugar cookie dough into a ball. Place one ball in eachmuffin cup.
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