Naumann - For the Cake Buffet: Our 100 Top recipes presented in one cookbook

For the Cake Buffet Cakes from baking tins and trays that take only minutes to prepare; fabulous gateaux; lovely mini cakes and tarts; trendy whoopie pies, heavenly cupcakes and original novelty cakes this book contains over 100 recipes for sweet delights that will put on a fabulous performance on any buffet. Whether a birthday party, morning coffee or afternoon tea with friends, a childrens party, a wedding or other event, our clever ideas are bound to create quite a stir, whatever the occasion! So: curtain up for the stars of the cake plate! For the Cake Buffet Naumann & Gbel Verlagsgesellschaft mbH,
a subsidiary of VEMAG Verlags- und Medien Aktiengesellschaft
Emil-Hoffmann-Strae 1, 50996 Cologne (Germany)
www.vemag-medien.de
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 978-3-8155-8786-7 Picture credits P. : Klaus Klaussen Cover photo: StockFood/Rua Castilho All other photos: TLC Fotostudio Contents

Introduction Uncomplicated cakes baked in tins and on baking trays; highly creative gateaux, trendy whoopie pies, heavenly cupcakes and original funny cakes be prepared for any occasion with our clever baking ideas! Over the following pages, we will show you how to add the perfect finishing touches to your sweet delights with glazes and embellishments. : Klaus Klaussen Cover photo: StockFood/Rua Castilho All other photos: TLC Fotostudio Contents Introduction Uncomplicated cakes baked in tins and on baking trays; highly creative gateaux, trendy whoopie pies, heavenly cupcakes and original funny cakes be prepared for any occasion with our clever baking ideas! Over the following pages, we will show you how to add the perfect finishing touches to your sweet delights with glazes and embellishments.

Create twice as much of a stir at the cake buffet!

Decorations & embellishments With decorations and embellishments, you can turn even plain cakes into miniature works of art. All that is required is a little skill, a touch of creativity, a smidgen of practice and a soupcon of know-how. Over the following pages, we will provide you with everything you need to know. Depending on the type of cake or gateau, the surface can be decorated with fruit, nuts and almonds (e.g. halved or chopped walnuts, whole or chopped hazelnuts, whole or chopped almonds, flaked almonds, almond slivers, whole or chopped pistachios), glac cherries or sugar balls or hundreds and thousands. Cakes with a less decorative surface, such as sponge or pound cake, can be made to look really attractive if dusted with icing sugar or cocoa or covered in a glaze or coating.

The sides can be decorated with chopped walnuts, hazelnuts or almonds, flaked almonds or almond slivers, chopped pistachios, sugar balls or hundreds and thousands. Marzipan Covering a cake in marzipan is not only delicious, but also helps to keep it fresh for longer and prevents it from drying out. Almond paste is used for covering a cake in marzipan. It first has to be kneaded together with sieved icing sugar at a ratio of 2:1. Brush the surface of the cake with a thin layer of apricot jam that you have brought to the boil and then strained through a sieve; this acts like glue, and will help the marzipan stay on the cake. Roll the prepared marzipan out very thinly, then fold in half.

Place one half on one side of the cake and then open out the other half over the other side. Smooth the surface from the middle to the outside to remove any creases or lumps, then gently press down on the side with a palette knife. Trim any overhanging marzipan off at the bottom. You can decorate the marzipan layer with a glaze or similar finish.

Glazes and icing Glazes look lovely, add a touch of flavour to the cake, and will help it to last longer and stay moist. To make a chocolate glaze, start by chopping some chocolate coating into small pieces, then melt it in a bain-marie.

Pour the hand-warm coating over the cake and use a palette knife to smooth it over the surface and down the sides. To make plain or lemon icing, or glaze, combine some icing sugar with a little water or lemon juice until spreadable. Cream and buttercream dots Dots of whipped cream or buttercream are an excellent way to decorate a cake or gateau quickly and effectively. Put the mixture in a piping bag with a large nozzle, and use a constant pressure to pipe rosettes of the mixture over the cake. For a clean finish, quickly pull the piping bag upwards when you have finished.

Chocolate decorations Chocolate decorations are delightful eye-catchers for cakes with a cream or buttercream surface. Chocolate decorations Chocolate decorations are delightful eye-catchers for cakes with a cream or buttercream surface.

And theyre really easy to make yourself. Chop some coating and melt in a bain-marie. Draw your chosen decoration on baking parchment in pencil. Put the hand-warm coating in a freezer bag and cut a tiny corner off with scissors. Carefully trace along the lines on the baking parchment with the coating. Repeat the process so the decorations are not too thin and do not break when you remove them.

Leave the decorations until cold, then carefully remove from the paper with a sharp knife. Croquant Croquant is a delicious way to decorate the surface and side of a gateau. Finely chop some nuts or almonds. Melt the same amount of sugar in a little water in a saucepan, then stir in the nuts or almonds and allow to caramelise. Brush a piece of baking parchment with oil. Pour out the mixture and smooth over the parchment.

Brush a rolling pin with oil, then roll over the croquant and leave to cool. Break into pieces, then put the pieces in a freezer bag and crush with the side of a meat tenderiser until you have fine croquant.

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