• Complain

Carolyn White - Seasonal Cupcakes: Halloween

Here you can read online Carolyn White - Seasonal Cupcakes: Halloween full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 2012, publisher: David & Charles, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Carolyn White Seasonal Cupcakes: Halloween
  • Book:
    Seasonal Cupcakes: Halloween
  • Author:
  • Publisher:
    David & Charles
  • Genre:
  • Year:
    2012
  • Rating:
    3 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 60
    • 1
    • 2
    • 3
    • 4
    • 5

Seasonal Cupcakes: Halloween: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "Seasonal Cupcakes: Halloween" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

Be the hit of the Halloween party with these spooky, scrumptious treats!
Discover delicious cupcake recipes for a sweet Halloween with designs including Pumpkin Faces, Ghoulish Mummies, Scary Spiders, Spooks, and Witches Hats.
Also included are tips on baking and equipment in a special selection from Seasonal Cupcakes, as cake decorating expert Carolyn White shares the tricks of the trade.
Includes photos.

Carolyn White: author's other books


Who wrote Seasonal Cupcakes: Halloween? Find out the surname, the name of the author of the book and a list of all author's works by series.

Seasonal Cupcakes: Halloween — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Seasonal Cupcakes: Halloween" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make
Seasonal Cupcakes Halloween - image 1
SEASONAL CUPCAKES:
Halloween
Carolyn White
Seasonal Cupcakes Halloween - image 2
Tools and Equipment

Before you start, its a good idea to check you have everything to hand that you might need. Included in this section is a list of essential equipment for making and baking your cupcake sponge bases and to whip up your frostings; a basic decorating toolbox; and key specialist tools. Dont feel you need to have all the latter kit to create fun cupcakes, but if you are making a large quantity or get really hooked, these are the items I find really useful. Specific tools required beyond the basics are listed under you will need at the start of each project.

BAKING ESSENTIALS
  • Kitchen scales/measuring cups and measuring spoons for accurately weighing ingredients
  • Electric stand mixer with paddle attachment (flat beater) to make the sponge cake base and toppings
  • Muffin and mini muffin trays (pans)
  • Wire rack to cool cupcakes
  • Flexible plastic spatulas for scraping out bowls
  • Muffin baking cases (liners) keep a variety of the many fantastic designs available, both paper and foil, on hand for spontaneous events
  • Large disposable plastic piping (pastry) bags, 46cm (18in) and 53cm (21in) for piping your mixture into cases
  • Oven thermometer a must if unsure of your internal oven temperature
  • Microwave or double boiler for melting chocolate
  • Plastic or glass microwave-safe bowls for melting chocolate and butter
  • Sieve (strainer)

We usually use muffin or mini muffin-size baking cases (liners) because they are just the right size to be flat frosted to present your cupcakes beautifully and still give a perfect amount of sponge. Smaller cupcake or fairy cake cases are not suitable for these projects.

BASIC DECORATING TOOLBOX Non-stick work board with non-stick mat beneath to - photo 3
BASIC DECORATING TOOLBOX
  • Non-stick work board with non-stick mat beneath to prevent slipping to roll out icing and cut out and model paste shapes
  • Non-stick rolling pin for rolling out sugarpaste (rolled fondant) and flower (petal/gum) paste
  • Icing spacers to get an even 3mm (in) thickness
  • Large disposable plastic piping (pastry) bags for piping frostings
  • Paper piping (pastry) bags made from baking (parchment) paper for small quantities of royal icing/applying details
  • Piping tubes (tips) fine for piping royal icing details; large for piping frosting
  • Scissors to snip the ends of piping (pastry) bags for piping tubes (tips) to fit snugly
  • Large and mini palette knives large for buttercream; mini for cutting, turning paste and lifting paste shapes/features
  • Paintbrushes a selection of sable (no. 3 for glue) and pony (no. 8 for edible shimmering flakes, non-toxic glitters and lustre dusts) are handy for all sorts of details
  • Set of 11 circle cutters (Ateco) nos. specified count outwards from the smallest, no. 1
  • Icing smoother for smoothing and polishing sugarpaste (rolled fondant)
US cup measurements If you prefer to use cup measurements please use the - photo 4

US cup measurements
If you prefer to use cup measurements, please use the following conversions. (Note: 1 Australian tbsp = 20ml.)
liquid
1 tsp = 5ml
1 tbsp = 15ml
cup = 120ml/4fl oz
1 cup = 240ml/8fl oz
caster (superfine) sugar
cup = 100g/3oz
1 cup = 200g/7oz
flour
1 cup = 125g/4oz
butter
1 tbsp = 15g/oz
2 tbsp = 25g//1oz
cup/1 stick = 115g/4oz
1 cup/2 sticks = 225g/8oz
icing (confectioners) sugar
1 cup = 115g/4oz
chopped nuts
1 cup = about 125g (4 1/4 oz)

SPECIALIST DECORATING ITEMS
  • Shaped cutters ovals, hearts, square, star, triangle
  • Kemper mini plunger cutters 4mm (in) circle and heart; PME blossom set comes with a foam pad to push plunger against to cup the paste
  • Ball tool and smile tool (PME) for adding detail to paste characters
  • Dresden tool for scoring lines into paste and adding texture
  • Paint palette for mixing colours and blending gold/silver lustre dust with alcohol
  • Dusting brush for brushing lustre dust onto paste
  • Cocktail sticks (toothpicks) for making tiny indentations and applying colour to icing
  • Foiled cake board for storing made-ahead paste discs
Recipes Cupcake Recipes My team and I always use a stand mixer and where - photo 5
Recipes
Cupcake Recipes

My team and I always use a stand mixer and where possible give easy all-in-one recipes, but if you wish to make your cake mix by hand, cream the fat and sugar together in a mixing bowl with a wooden spoon until light and fluffy before gradually beating in any liquids and finally incorporating the flour with a large metal spoon.

CLASSIC VANILLA

Light and luscious, this vanilla sponge recipe will never fail to produce a great sponge base for the most fabulous decorations. If you fancy a change for a more zingy flavour, simply follow the suggestions for a citrus version.

You will need- makes about 12 125g 4oz margarine softened 125g 4oz caster - photo 6
You will need- makes about 12
125g (4oz) margarine, softened
125g (4oz) caster (superfine) sugar
1 tsp (5ml) vanilla extract
2 eggs (medium or large), lightly beaten
125g (4oz) self-raising (-rising) flour
2 tbsp (30ml) milk

To vary the flavour of the sponge, for lemon or orange, replace the vanilla extract with a teaspoon of lemon or orange oil. For a more zingy citrus taste, add the finely grated zest of one washed unwaxed lemon or orange. For a chocolate chip option, add 100g (3oz) dark (semisweet or bittersweet) or milk chocolate chips.


DOUBLE CHOCOLATE

If you want a really good, dependable chocolate cupcake recipe, this is the one. The cakes keep well and are great for decorating, but they are also ideal just with a cream cheese frosting or a decadent chocolate frosting.

You will need- makes about 12 112g 4oz butter cut into pieces 75g 2oz dark - photo 7
You will need- makes about 12
112g (4oz) butter, cut into pieces
75g (2oz) dark (semisweet or bittersweet) chocolate callets or pieces
150g (5oz) caster (superfine) sugar
60g (2oz) self-raising (-rising) flour
1 tbsp cocoa powder (unsweetened cocoa)
tsp baking powder
3 large eggs, beaten
1 Preheat the oven to 190C/fan 170C/375F/Gas Mark 5. Line your muffin tray (pan) with muffin cases (liners) and set to one side.
2 Put the butter and chocolate in a microwave-safe bowl and place in a microwave oven on low for about 2 minutes, checking often, until melted. Stir in the sugar and then leave to cool.
Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «Seasonal Cupcakes: Halloween»

Look at similar books to Seasonal Cupcakes: Halloween. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «Seasonal Cupcakes: Halloween»

Discussion, reviews of the book Seasonal Cupcakes: Halloween and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.