Angela Romeo - Magical Animal Cakes: 45 bakes for unicorns, sloths, llamas and other cute critters

Magical

AnImAl CaKeS

Magical

AnImAl CaKeS

45 bakes for unicorns, sloths, llamas and other cute critters

ANGELA ROMEO & ANNIE RIGG

Senior Designer Toni Kay

Editor Sarah Vaughan

Production Manager Gordana Simakovic

Art Director Leslie Harrington

Editorial Director Julia Charles

Publisher Cindy Richards

Indexer Stephen Blake

First published in 2020 by

Ryland Peters & Small

2021 Jockeys Fields, London

WC1R 4BW

and

341 E 116th St, New York NY 10029

www.rylandpeters.com

10 9 8 7 6 5 4 3 2 1

Recipe collection compiled by Sarah Vaughan

Text copyright Angela Romeo and Annie Rigg 2020

Design and photographs copyright Ryland Peters & Small 2020

See for full picture credits.

eISBN: 978-1-78879-265-3

ISBN: 978-1-78879-191-5

Printed in China

The authors moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

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

US Library of Congress Cataloging-in-Publication Data has been applied for.

NOTES:

Both British (Metric) and American (Imperial plus US cups) measurements are included in these recipes for your convenience, however it is important to work with one set of measurements and not alternate between the two within a recipe.

All spoon measurements are level unless otherwise specified. A teaspoon is 5 ml, a tablespoon is 15 ml.

All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

Ovens should be preheated to the specified temperatures. We recommend using an oven thermometer. If using a fan-assisted oven, adjust temperatures according to the manufacturers instructions.

When a recipe calls for the grated zest of citrus fruit, buy unwaxed fruit and wash well before using. If you can only find treated fruit, scrub well in warm soapy water before using.

CoNtEnTs

Top offa themed birthday party with the ultimate animal cake and have baking requests covered with this book full of magical designs. Theres a creation for everyone from a fabulous two-tier Tropical Flamingo to a roarsome King of the Jungle Lion perfect for little imaginations as well as for all the big kids at heart!

As you make your way through the animal cakes, cookies and more, youll discover a wealth of clever tricks and short cuts, such as candies and chocolates for eyes, and liquorice strips for tongues and tails! Enjoy exploring different decorating techniques with these creative animal bakes try a touch of fondant icing, test out the smooth, shiny results of flood icing and enjoy experimenting with the versatile nature of buttercream.

This collection of recipes is great for building your cakey-confidence. We hope you have fun recreating these magical recipes youll see how the decorating techniques can be transferred to any design you or your little ones can dream up. There are classic cake mixtures in differing sizes and with easily adjustable flavours the Basic Vanilla Cake can be easily converted into delicious chocolate, lemon or orange. The possibilities are endless to personalise to your own preferred taste.

When juggling goodie bags, sandwiches, gifts and invitations, youll also want to enjoy your time spent cake decorating! So choose a design to match the time you have, and plan ahead by making any pieces that you can in advance. Finally, enjoy the smiles then the satisfied peace when everyone is eating the tasty results!

BaSiC VaNiLlA CaKe

This is the most basic vanilla cake mixture, which can be adapted to introduce different flavours, such as chocolate (see end of recipe). It is used in many of the recipes in this book as it makes a good base for cakes that need to be cut up and re-assembled, and it tends to be liked by most of the family, young and old. Here there are four quantities to suit individual recipes but the method remains the same regardless of the quantity you use. For best results use an electric freestanding mixer, but a hand-held electric whisk will do just fine. Before you start baking make sure all the ingredients are at room temperature, the oven is preheated with the oven shelf in the correct position and the relevant cake pans have been prepared. The oven temperatures given throughout the book are for a conventional oven; if you are using a fan oven, adjust the temperature according to the manufacturers instructions.

EXTRA LARGE

350 g/3 sticks unsalted butter, at room temperature

350 g/1 cups caster/superfine sugar

6 large eggs, beaten

2 teaspoons pure vanilla extract

350 g/2 cups plain/all-purpose flour

2 teaspoons baking powder

45 tablespoons milk, at room temperature

LARGE

250 g/2 sticks unsalted butter, at room temperature

250 g/1 cups caster/superfine sugar

4 large eggs, beaten

1 teaspoon pure vanilla extract

250 g/2 cups plain/all-purpose flour

2 teaspoons baking powder

34 tablespoons milk, at room temperature

MEDIUM

175 g/1 sticks unsalted butter, at room temperature

175 g/ cup plus 2 tablespoons caster/superfine sugar

3 large eggs, beaten

1 teaspoon pure vanilla extract

175 g/1 cups plain/all-purpose flour

1 teaspoons baking powder

3 tablespoons milk, at room temperature

SMALL

125g/9 tablespoons unsalted butter, at room temperature

125 g/ cup caster/superfine sugar

2 large eggs, beaten

teaspoon pure vanilla extract

125 g/1 cup plain/all-purpose flour

1 teaspoons baking powder

2 tablespoons milk, at room temperature