Mich Turner - Everyday Bakes to Showstopper Cakes

MICH TURNER MBE

Take your creations from simple to stunning in a few easy steps

Photography by Lisa Linder

Welcome all bakers beginner, seasoned, professional, amateur, occasional or prolific! In this book I have curated a collection of delicious recipes that can be baked and enjoyed every day or as an indulgent treat.

Imagine you have an extra special occasion, a celebratory event or social party that warrants something more ramping up your cake from an everyday bake to a showstopper cake. Much like taking your wardrobe from day to night, this book aims to maximise each recipe by showing you skilfully, and rather cleverly, how to accessorise your everyday bake into a showstopper cake!

Over the past 20 years with Little Venice Cake Company I have had the privilege of creating in excess of 20,000 bespoke cakes. My philosophy has always been to combine totally indulgent cakes with intricate hand-craftsmanship to showcase an unrivalled portfolio of completely bespoke, refined opulent creations.

With this book I have focused on delicious recipes with mouthwatering flavours and ingredients such as chocolate, mango, passion fruit, salted caramel, peanut brittle, popcorn, ginger and lemon. Even the simplest cakes have been carefully balanced to maximise flavour and texture with a variety of options and skills to suit every day from traybakes to tiered cakes, cupcakes to piata cakes, and loaf cakes to layer cakes.

To turn each of these bakes into a showstopper I have included more advanced hand-finishing elements to challenge your craft skills helping you combine inspiration and creativity to produce something fun, luxurious and guaranteed to impress. These recipes are designed as a launching pad for many of your own ideas. The only limit is your own imagination and each one can be turned into something truly unique.

I wanted to include a variety of cakes to suit the occasion and recipient from baby shower and christening cakes through to early years birthdays with my . From Valentines to Mothers Day, Easter to Halloween there are projects to take you right though the year, with a bounty of seasonal Christmas treats and bakes, too.

Like many of my books, I have endeavoured to develop your skills and to inspire you to further explore your own innovation and creativity. You will find top tips, hints and alternative suggestions throughout the book.

Whether you are baking for family or friends, to celebrate or make amends, theres an occasion for every special cake whether its an Everyday Bake or a Showstopper Cake!

Thank you for investing in this book I hope it brings you as much joy as I have had creating it.

EVERYDAY BAKE

Oh hello lovely chocolate chip cupcake! These beauties are the perfect everyday indulgence satisfyingly smooth, moist chocolate cupcakes with velvety chocolate chips. Ive finished them with a simple chocolate glace icing and chocolate shavings. Contrasting paper cases add a touch of super sophistication.

Makes 16 cupcakes

For the cupcakes

125g (4oz) plain flour

100g (3/oz) golden caster sugar

100g (3/oz) soft brown sugar

35g (1/oz) cocoa powder

1 tsp bicarbonate of soda

/ tsp baking powder

1 tsp salt

120ml (4fl oz) buttermilk

80ml (3fl oz) sunflower oil

1 large egg

1 tsp vanilla extract

1 shot espresso topped up to 120ml (4fl oz) with boiling water (or 1 heaped tsp coffee granules made with boiling water)

70g (3oz) dark chocolate chips

For the icing

150g (5oz) icing sugar

1 tbsp cocoa powder

freshly boiled water

For the decoration

chocolate shavings (use a vegetable peeler along the edge of a bar of dark chocolate to make chocolate shavings)

TO MAKE THE CUPCAKES

1 Preheat the oven to 170C fan (190C/375F/Gas 5) and place 16 cupcake cases in a cupcake tin.

2 Sift all the dry ingredients apart from the chocolate chips together in a large bowl.

3 In a separate bowl, combine the buttermilk, sunflower oil, egg, vanilla extract and coffee.

4 Stir the wet ingredients into the dry ingredients using a hand balloon whisk and mix to a smooth batter.

5 Transfer the batter to a jug and pour the batter into each cupcake case until two-thirds full (about 45g/1/oz).

6 Sprinkle the chocolate chips on the surface of each cupcake these will bake into the cakes in the oven.

7 Bake for 2025 minutes until risen and set.

8 Remove from the oven and leave to cool in the tins for 5 minutes before transferring to a wire rack to cool.

TO MAKE THE ICING

1 Sift together the icing sugar and cocoa powder. Add freshly boiled water a teaspoon at a time until you have a thick chocolate icing.

TO ASSEMBLE THE CAKES

1 Spoon a little icing on top of each cooled cupcake and finish with a sprinkle of chocolate shavings.

The cupcakes are best eaten on the day they are made but will keep in a cake tin at room temperature for up to 3 days. Suitable for freezing freeze in a suitable container with a lid. Defrost at room temperature.

SHOWSTOPPER CAKE

Fully loaded, bursting with chocolate, smothered in peanut buttercream, packed with salted peanut brittle these are the ultimate showstopper when it comes to indulgent chocolate chip cupcakes. The flavours, textures, sights and sounds satisfy on every level and although they are more time consuming to make you will reap the rewards and make many new friends!

Makes 16 cupcakes

1 quantity of

For the peanut butter frosting

175g (6oz) unsalted butter, softened

125g (4oz) smooth peanut butter

250g (9oz) icing sugar

For the peanut brittle

150g (5oz) salted roasted peanuts

200g (7oz) caster sugar

For the chocolate ganache

150g (5oz) unsalted butter, cubed

300g (11oz) dark chocolate (70% cocoa solids), broken into pieces

75ml (3fl oz) double cream

For the decoration

chocolate shavings (use a vegetable peeler along the edge of a bar of dark chocolate to make chocolate shavings)

TO MAKE THE PEANUT BUTTER FROSTING