Naumann - Cake pops, Macarons & Co.: Our 100 Top recipes presented in one cookbook

Cake pops,
Macarons & Co. Biscuits or cookies are out! Cake pops, macarons and whoopie pies are definitely in! Not only do they taste exceedingly good, but theyll be the centre of attention thanks to their mouthwatering look. In this attractive book we show you how to create these delicious star cakes in no time. For coffee mornings, in-between snacks, kids birthdays or as a thoughtful gift our delightful mini cakes are genuine showstoppers. Cake pops,
Macarons & Co. Naumann & Gbel Verlagsgesellschaft mbH,
a subsidiary of VEMAG Verlags- und Medien
Aktiengesellschaft
Emil-Hoffmann-Strae 1, 50996 Cologne (Germany)
www.vemag-medien.de
Front cover photo: Ruth Black Fotolia.com
Translation from German: Mo Croasdale for
SAW Communications, Dr.

Sabine Werner, Mainz
Realisation of the English edition:
SAW Communications, Dr. Sabine A. Werner, Mainz
Complete production:
Naumann & Gbel Verlagsgesellschaft mbH
All rights reserved
ISBN 978-3-8155-8778-2 Picture credits Klaus Klaussen: pp. Food Fotografie Michael Brauner: pp. Fotolia.com: Studio DER: pp. All other photos: TLC Fotostudio Decorative illustrations: Corinna Weis Contents

Cake pops, macarons, whoopie pies boring old cookies are so pass! These trendy new confectioneries come from France and the USA, and are now also at the top of the lists of favourites in other parts of the world.

Wed like to tell you more about these innovative little treats and show you just how easy it is to make them yourself.

CAKE POPS They are sweet, round, and almost too cute to eat cake pops are the new stars in the sweet-lovers sky! Not only do these little cakes-on-a-stick taste unbelievably good, but they also look too good for anyone to resist! The name is a combination of the words lollipop and cake. Cake pops taste like cake, but with the stick and round ball on top they look like a lollipop. All you need to make them is plain sponge cake. You cut off the crust and crumb the cake, then add cream cheese and icing sugar and shape this mixture into small balls. The little balls are then attached to sticks and decorated any way you like.

You will find the basic recipe for the cake mix in the chapter on cake pops on pages 18 and 19. If youre in a hurry, you can also use bought cake or a flan base, and use it as explained in the basic recipe this will save the time needed for baking! An electric cake pop maker also provides a sterling service. The mix is simply spooned into the dips in the cake pop maker and baked. The balls are ready in just a few minutes and you can start decorating!

Attach the cake balls to cake pop sticks when they are completely cool. Dip a few centimetres of the sticks in icing or chocolate glaze first, then insert them to that depth in the balls. This will help the balls to stay on the sticks.

Once the glue has dried, you can decorate the cake pops.

Imaginatively decorated For the decorating, the cake balls are usually first given a sticky coating such as icing (frosting), chocolate or apricot glaze, and then they can be decorated just as you like. To coat the cake pops with icing or a glaze, pour it into a tall, narrow container and dip the cake pops in it. You can also brush them with a pastry or similar brush. Suitable decorations are grated coconut, chopped nuts, brittle, chocolate sprinkles, chocolate flakes, sugar flowers, hundreds and thousands, sparkling sugar, edible gold leaf or cocoa powder let your imagination run wild! Put the cake pops in the cake pop stand to set. Icing and lemon icing For a classical icing, combine icing (confectioners) sugar with a little water to make a fairly viscous, smooth mixture.

Alternatively, you can make a fruit lemon or orange icing in the same way simply substitute lemon or orange juice for the water and mix it with the sugar. Apricot glaze The items are glazed all around with apricot jam. It is also often used as undercoating for chocolate glazes, marzipan and ready to roll fondant icings to help them stick better. To make an apricot glaze, simply strain the apricot jam through a sieve, boil in a small saucepan with a little sugar for about 3 minutes, stirring continuously. The apricot glaze is brushed on the cake while still hot.

Candy Melts Candy Melts are easy-to-melt wafers of coloured coating. Candy Melts Candy Melts are easy-to-melt wafers of coloured coating.

They are available in a wide range of colours and flavours. The drops are melted over a hot water bath or bain-marie just like chocolate coating. If the melted candies are too stiff, they can be thinned by adding coconut oil. Creatively wrapped marzipan and ready to roll fondant Whether pirate, elk or fairy, the cake lollies suit any occasion! Almond paste or ready to roll fondant icing (sugarpaste), which is available in lots of colours and flavours, are used to create the right look. A thin layer of a sticky base apricot glaze, icing etc. is first applied to help the fondant stick to the surface of the cake.

Almond paste has to be kneaded with a little icing sugar to make it malleable. Useful tools All you need for decorating the cake pops with ready to roll fondant is a rolling pin, a knife and a variety of cutters. However, for more challenging decorations or to make your task easier you can buy a wide range of useful accessories such as silicone rolling pins, fondant cutters and modelling tools, plus relief mats and leaf and flower cutters or decorative border sets. Decorating with ready to roll fondant icing Before fondant icing can be used, it needs to rest at room temperature for about 2 hours, then knead it thoroughly with lightly greased hands to make it malleable. It is important to knead all of the fondant, i.e. not to fold any areas over each other to knead, to ensure that the surface remains smooth.

The fondant icing is then rolled out on a worktop dusted with cornstarch and using a wooden or silicone rolling pin. To wrap a cake pop in ready to roll fondant icing, cut a circle of the right size out of the fondant using a knife or suitably sized circle. Place the circle over the top of the cake pop and brush down the sides with your hands to make it smooth. If you see any bubbles, just pierce them with a pin and brush them out. Motifs cut out of ready to roll fondant icing such as wings, ears, arms and so on can be stuck to the surface of fondant icing with apricot glaze, icing or water (only use a very small amount). Whisked egg white or royal icing also make good glues.

If you are unable to find a suitable cutter for a particular motif, you can easily make your own template. Draw your chosen motif on a piece of card and cut it out. Place the template on the ready to roll fondant icing and run a knife around it. MACARONS So simple and yet so different from any other kind of cake or tart or pastry. Creamy, sweet macarons have long been a particularly delicate speciality in France. In recent years, they have also become very popular beyond the countrys borders.

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