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    Bake Your Own: Cakes and Cookies
    Bake Your Own: Cakes and Cookies
    Bake Your Own: Cakes and Cookies
    Ebook206 pages3 hours

    Bake Your Own: Cakes and Cookies

    By Mary Ford

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    About this ebook

    The recent craze for traditional recipes and baking techniques means that more people are donning their aprons and getting back into the kitchen. Bake Your Own: Cakes and Biscuits harks back to a time of good, old-fashioned baking and features a range of tasty treats that everyone will love and want to try. From the show-stopping chocolate cake to the simple almond shortbread, this book takes you back to basics with step-by-step guides, and provides handy hints for cake decoration that will have your friends' mouths watering in no time!
    LanguageEnglish
    PublisherMichael O'Mara
    Release dateOct 28, 2013
    ISBN9781782431688
    Bake Your Own: Cakes and Cookies

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      Book preview

      Bake Your Own - Mary Ford

      Index

      CONVERSION TABLES

      Conversions are approximate. Ensure you follow only one set of measurements, either metric or imperial, per recipe.

      Weight

      Measurements

      Oven Temperatures

      Liquids

      US Cups

      Spoons

      Mary’s Tip

      All of the recipes in this book were made using a non-fan-assisted oven. If you too are using one, cook your cakes and cookies on the middle shelf as the top of the oven tends to get quite hot. If your oven is fan assisted you can put your bakes wherever you fancy as the fan circulates the heat evenly throughout the oven.

      But, whatever your oven, it’ll always have its peculiarities, so don’t worry if you find your bakes take longer than the recipe suggests. The best thing to do is to make sure you get to know it before commencing.

      INTRODUCTION AND TECHNIQUES

      It’s wise to read the information in this chapter before you start baking. Full of invaluable advice on avoiding commonplace baking errors, making sure you have the right ingredients before you start creating and mastering baking techniques, it contains everything you need to know.

      Introduction

      Mary Ford enjoyed a long and successful career in baking. What began as an enterprise in teaching cake decorating quickly developed into something much bigger. The absolute highlight of her career came when she was awarded the privilege of creating the wedding cake for Prince Charles and Lady Diana’s wedding in 1981.

      In this homage to Mary Ford you will find eighty-five of her best recipes to suit a range of occasions. From teatime treats to Christmas delights, Bake Your Own: Cakes and Cookies offers you the chance to cater all year round.

      Baking is now a more popular pursuit than ever. Capturing the trend for all things home-made, this book gathers together a range of recipes to cater for all tastes and levels of experience. Whether fuelled by a desire to save money and ensure you know what ingredients are going into your family’s food, or simply by the fun of baking, you should find everything you need in this collection of recipes.

      The focus of this book is on all-time classic bakes, from the reliable Victoria sponge to the more indulgent rich chocolate cake, the nostalgic pineapple upside-down cake to gloriously moreish melting moments. Also included are quick and fun recipes for you to try with any children in your life, and a number of celebratory treats, including Simnel cake and Christmas cookies.

      It’s time to go forth and bake.

      Essential Equipment

      The recipes in this book do not call for any expensive or fancy equipment. But there are some kitchen items that are essential for baking. Most of this equipment is easy to get hold of, relatively cheap to buy and should last you a lifetime.

      Scales

      An essential item for any baker is a reliable set of scales. Electronic scales are brilliant because they’re so precise and convenient to boot. Otherwise old-fashioned scales with weights are also reliable.

      Baking Tins

      The best sort of cake tins are loose bottomed and non-stick. Regardless of a tin’s non-stick properties, always remember to grease and line it before pouring in the mixture (see below).

      Each recipe specifies the shape and size of tin needed as using the right tin is crucial for successful baking. If you don’t quite have the right size, use a slightly bigger tin and test the cake about five or ten minutes before it’s scheduled to be done as they tend to cook more quickly in bigger tins. As a general rule, tins should be two thirds full of mixture.

      Never bake in a brand new tin – bake off its shininess in a hot oven and allow to cool before use. Do not rush to get the cake out of the tin once cooked – many cakes are liable to crack if handled too early. The richer the cake, the longer it should be left to cool. Finally, always keep a couple of different-sized baking trays on hand for cookies.

      Bowls

      If you’re a novice baker, a generous-sized mixing bowl with a rounded base should be your first port of call. As you build up your collection you can amass a selection of different sizes of bowls – it’s always good to have an extra one or two on standby in case the recipe calls for you to whisk eggs in a separate bowl.

      Greaseproof Parchment

      Essential for lining cake tins, parchment is sturdier than paper, so

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