Cover of: Chocolate Paste Cakes (The Sugar Inspirations Series) | Adrian Westrope Read Online

Chocolate Paste Cakes (The Sugar Inspirations Series) by Adrian Westrope

  • 56 Want to read
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  • 19 Currently reading

Published by Tuttle Publishing .
Written in English


  • Cakes, baking, icing & sugarcraft,
  • Courses & Dishes - Cakes,
  • Cooking / Wine,
  • Decorating

Book details:

The Physical Object
Number of Pages48
ID Numbers
Open LibraryOL11967415M
ISBN 101853915793
ISBN 109781853915796

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Synopsis This is a guide to using chocolate paste in sugarcraft, showing how the paste can be used for modelling flowers, ribbons, novelties and bows. The book contains a range of cake designs, including a dragon, a cuckoo clock, a Christmas cake and a sewing basket. There are step-by-step /5(3).   This recipe makes a pliable chocolate paste. It has the texture of marzipan and is easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves. Can be made with bittersweet, semi-sweet, milk or white chocolate. Recipe from joyofbaking. Recipe is for bittersweet chocolate, variations with other types of chocolate 5/5(1).   Combine chocolate, sugar, water and coffee in a saucepan. Cook over low heat, stirring constantly, until mixture is smooth. Add vanilla. Cool to room temperature. Blend 3/4 cup of the chocolate mixture into the pie crust mix. Divide pastry into 6 equal parts and press gently onto bottoms of inverted 8 inch cake pans to within 1/4 inch of the edge.5/5(1). CAKE DESIGN book with Little Cake Sister Thanks to the expert advice of Vanessa, alias Little Cake Sisters, you will acquire all the basics of decoration and be able to make 15 sugar paste cakes. All the basic recipes are detailed step by step as well as the techniques with their tips.

  The New Taste of Chocolate: A Cultural & Natural History of Cacao with Recipes by Maricel E. Presilla. First published in and revised in , Presilla’s book . 3 x my rich chocolate cake recipe baked in four trays 25cm ( inches) x 38cm ( inches). 4 x van.   A moist and rich chocolate mud cake aerated with baking powder and soda bicarbonate. A very dark and dense mud cake which contains a lot of chocolate and cocoa powder with a touch of coffee powder. Years ago wedding cakes were mainly produced from rich fruit cakes, but as we need to follow customers requests [ ]. WACKY CHOCOLATE CAKE WALLBANGER CAKE WALNUT CAKE WATERGATE CAKE WELSH CAKES WHIPPED CREAM CAKE YULE CAKE YUM YUM CAKE YUMMY CAKE ZEBRA CAKE ZUCCHINI CAKES ZUCCHINI CHOCOLATE CAKE FREE! Download Now Supports Windows 98/ME/NT4//XP SP2/Vista/Windows 7/Windows 8, Mac OS X or later (Power PC/Intel) .

  Modeling chocolate, also known as chocolate clay, is easy to make and fun to use to create decorations for cakes, cupcakes, cookies and more. Once you learn the basic techniques for making modeling chocolate, you can use it just like you would fondant. If you love the look of fondant but hate the taste, modeling chocolate is a perfect alternative. Schulbe’s book shows us that the modelling tools we know today were in use in the late nineteenth century, though made of bone rather than plastic. Flowers were modelled in a similar fashion, including the use of stamens. The paste used was a mixture of marzipan and gum paste. Brass crimpers, very similar to those on sale today, were also used.   Use a wooden spoon to blend in the cocoa powder and then the icing sugar to make a thick paste. Gradually stir in the hot milk and vanilla essence. Beat until gs: The dessert for this particular event was to be individual chocolate cakes, but someone took them out of the ovens too soon and the centers were not cooked enough and still liquefied. Well, there was no time to take them off the plates and bake them more, so the chef simply had his wait staff introduce the dessert as Chocolate 'Lava' Cake!