Sue Simkins - Cakes From the Tooth Fairy: How to Bake Delicious Treats That Are Kinder to Your Teeth
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- Book:Cakes From the Tooth Fairy: How to Bake Delicious Treats That Are Kinder to Your Teeth
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- Year:2011
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Cakes From the Tooth Fairy: How to Bake Delicious Treats That Are Kinder to Your Teeth: summary, description and annotation
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Featuring a foreword by Gary Rhodes, this is a book full of delicious, simple cake recipes that are much kinder to teeth!
Free from regular sugar, the cakes are made with xylitol, also known as birch sugar. Xylitol is a natural substance made from birch bark which has a cariostatic effect that actively inhibits tooth decay. Written in consultation with a qualified dentist, this book is ideal for those baking for (and with) young children; and for anyone who loves cakes and baking but is concerned about caring for their teeth. Light-hearted and fun, yet extremely practical, this little volume is packed full of recipes. They range from expected old favourites such as Fairy Cakes and Butterfly Cakes to the more unusual Marigold Buns, Scented Geranium Cakes, and Courgette Cakes. There are also plenty of tips from the Tooth Fairy on tooth care and even an Ask the Tooth Fairy section which covers intriguing questions such as what do the fairies do with all those teeth?
Contents: Acknowledgements; Foreword by Gary Rhodes; Introduction by Murray Hawkins; What is Xylitol?; Oven Temperature Conversions; Useful-sized Baking Tins and Other Handy Bits and Pieces; Baking with Xylitol; 1. Fairy Special Selection; 2. Fruit Fairies; 3. The Fairies Vegetable Plot Section; 4. Flower Fairies Selection; 5. Traditional Cake Selection; 6. Plain Scones; Sandwhiches and Cheesy Savoury Favourites; Index.
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For David, David and Edie
I would like to thank my family and friends and everyone who has helped with the making of this book.
Special thanks to Murray Hawkins and everyone at the Winning Smiles dental practice and to Gary Rhodes and Melissa Syers.
Thank you, too, to Michael Rose.
As ever, thank you to Fanny Charles and everyone at the BlackmoreVale Magazine.
And, finally, a huge thank you to everyone at How To Books.
Thank you all very much indeed.
Reading this book inspired in me a hunger to cook and nibble amongst the many sweet fancies presented. It is even more of a pleasure to read how xylitol creates a sweet bite we can all enjoy, without having to fear the damage normally done to our teeth through over-indulging in sugary delights.
I love the mix of fruity flavours, not forgetting the many British classics, which all help to inspire the mixing, whisking, baking, and of course, the best bit the eating.
Gary Rhodes
This delightful little book contains delicious recipes combined with really practical tooth care advice. The recipes contain xylitol rather than sucrose or standard table sugar. Xylitol is a naturally occurring sweetener derived from wood or maize. It has been shown to confer significant oral health benefits. Whereas sucrose consumption leads to tooth decay, xylitol actively inhibits it. It encourages the remineralisation of teeth and inhibits streptococcus mutans, the acid-producing bacteria chiefly responsible for dental caries.
Xylitol contains about 40% less energy than sucrose and is absorbed from the gut more slowly. It is therefore of benefit to both dieters and sufferers of diabetes. There is also encouraging research to suggest that it may increase the activity of neutrophils the white blood cells which fight bacterial infections and may also be helpful in the control of oral thrush and osteoporosis.
Cakes from the Tooth Fairy is both entertaining and informative. I heartily recommend it to anyone serious about ensuring that their children grow up with healthy teeth or indeed to anyone who just likes cakes!
Murray Hawkins BDS, DGPRCS (UK)
Xylitol is a naturally occurring form of sugar (strictly speaking, it is a sugar alcohol), sometimes called birch sugar. Its found in certain fruits and plants such as oats, berries, maize and birch bark. It can be extracted from some of them: usually from maize husks or birch bark. Xylitol contains the same level of sweetness as regular sugar or sucrose but with approximately 40% fewer calories and 75% fewer available carbohydrates.
Xylitol has a low impact on blood sugar and very low glycaemic index (7 or 8, compared with sucrose, which is around 65, although studies vary). Xylitol is cariostatic, which means it doesnt cause tooth decay (dental caries) and can actually help guard against it. Xylitol encourages the growth of good bacteria in the gut and discourages the growth of yeast.
Xylitol was first discovered in the 1890s and was developed further several decades later in Europe as a safer sweetener than sugar for people with diabetes. Scientists in Finland found it was a useful alternative to beet sugar during the sugar shortages of the Second World War.
It became popular in Finland and by the 1970s Finnish scientists had discovered xylitols dental benefits.
The many health benefits of xylitol are widely documented. However, it can cause mild diarrhoea in some people if taken to excess, particularly if your body isnt used to it. Stick to a normal serving of cake a modest slice or two, or one or two individual cakes at a sitting and you should be fine. Possibly, if you were to eat an entire large cake all at once, you would experience some discomfort, but then again, it wouldnt be wise to eat that amount of cake made with regular sugar either! Just be sensible and take it steadily, particularly while your digestive system adapts to it.
Although beneficial for humans, xylitol much like chocolate and grapes is not suitable for dogs. In fact, it is not advisable to give it to any animal, so please keep anything made with xylitol, and xylitol itself, for human consumption only. If you suspect your dog has taken xylitol, please consult your vet immediately.
| Mark 1 Mark 2 Mark 3 Mark 4 Mark 5 Mark 6 Mark 7 Mark 8 | 275F 300F 325F 350F 375F 400F 425F 450F | 140C 150C 170C 180C 190C 200C 220C 230C |
Please be aware that individual oven performance varies tremendously.
Both metric and imperial measurements are given for the recipes. Follow one set of measurements, not a mixture of both, as they are not interchangeable.
Here are the sizes of baking tins used in this book. Heavier, better-quality baking tins conduct heat more efficiently than anything thin and flimsy and have a longer life.
A baking tray that just fits comfortably inside your oven can be used for scones and the cheese biscuits and oatcakes.
This is a really useful size and shape for brownies and small tray bakes.
Its useful to have two of these for tarts and little pies.
As well as muffins, this is ideal for buns, fairy cakes and deep-filled pastries.
These are perfect for tiny versions of the above.
Its useful to have the following sizes:
18cm (7in) cake tin
Pair of 18cm (7in) sandwich tins
20cm (8in) cake tin
450g (1lb) loaf tin
A cooling rack is a must for cooling your cakes, scones and biscuits and preventing soggy bottoms. If you dont have one, you can use a clean grill rack instead.
These are extremely useful for scraping the last drop from mixing bowls and for scraping the mixture down from the sides of your food processor bowl.
A simple wooden lemon reamer is a quick and easy way to juice a small number of citrus fruits, although in an emergency a dinner fork can work surprisingly well.
A lemon zester is the best tool for zesting a small amount of citrus fruit.
A small palette knife is useful for removing anything baked directly on a baking tray and for loosening cakes and pastries from baking tins. Its also good for spreading frosting over larger cakes and tray bakes. A large palette knife doesnt have quite so many uses but its difficult to loosen cakes from the bottom of a loose-bottomed cake tin properly without one.
A tea strainer is useful for sieving small amounts of lemon juice; or, used with a teaspoon, its great for dusting ground xylitol over your cakes.
Just an ordinary food processor, the kind with the chopping blade that whizzes round, makes beautiful cake mixes. It will also whip up light shortcrust pastry in a twinkling.
A simple icing bag or syringe with a small selection of piping nozzles is useful for topping or filling your cakes with professionally piped frostings.
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