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© Ryland Peters & Small
Cyan Magenta Yellow Black
4
TJ298-8-2008 RP
S R
PS
1168 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P001-007 175L CTP:C 235 x 228 10/14/08 7:33 PM Page 4
4
To my godchildren, Alec,
Izzie, Albie and Tom Tom
Senior designer Megan SmithSenior editor Céline HughesProduction manager
Patricia HarringtonArt director Leslie HarringtonPublishing director Alison Starling
Prop stylist Liz BeltonIndexer Hilary BirdDiagrams Ray Betts
First published in the United Kingdom in 2009 by Ryland Peters & Small20–21 Jockey’s FieldsLondon WC1R 4BW
www.rylandpeters.com
10 9 8 7 6 5 4 3 2 1
Text © Annie Rigg 2009
Design and photographs© Ryland Peters & Small 2009
ISBN: 978-1-84597-832-7
All rights reserved. No part of this publicationmay be reproduced, stored in a retrieval systemor 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.
Printed and bound in China
• All spoon measurements are level, unlessotherwise specified. • Ovens should be preheated to the specifiedtemperature. Recipes in this book were testedusing a regular oven. If using a fan-assisted oven,follow the manufacturer’s instructions for adjustingtemperatures. • All eggs are medium, unless otherwise specified.Recipes containing raw or partially cooked eggshould not be served to the very young, very old,anyone with a compromised immune system orpregnant women.
Cyan Magenta Yellow Black
5
TJ29
8-8-
2008
RP
S R
PS
1168
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P001-007 175L CTP:C 235 x 228 10/14/08 7:33 PM Page 5
5
the star of the show 6
the basics 8
simple cakes 22
animals 50
transport 72
fantasy 88
wildlife 112
index 126
contents
© Ryland Peters & Small
Cyan Magenta Yellow Black
4
TJ298-8-2008 RP
S R
PS
1168 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P001-007 175L CTP:C 235 x 228 10/14/08 7:33 PM Page 4
4
To my godchildren, Alec,
Izzie, Albie and Tom Tom
Senior designer Megan SmithSenior editor Céline HughesProduction manager
Patricia HarringtonArt director Leslie HarringtonPublishing director Alison Starling
Prop stylist Liz BeltonIndexer Hilary BirdDiagrams Ray Betts
First published in the United Kingdom in 2009 by Ryland Peters & Small20–21 Jockey’s FieldsLondon WC1R 4BW
www.rylandpeters.com
10 9 8 7 6 5 4 3 2 1
Text © Annie Rigg 2009
Design and photographs© Ryland Peters & Small 2009
ISBN: 978-1-84597-832-7
All rights reserved. No part of this publicationmay be reproduced, stored in a retrieval systemor 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.
Printed and bound in China
• All spoon measurements are level, unlessotherwise specified. • Ovens should be preheated to the specifiedtemperature. Recipes in this book were testedusing a regular oven. If using a fan-assisted oven,follow the manufacturer’s instructions for adjustingtemperatures. • All eggs are medium, unless otherwise specified.Recipes containing raw or partially cooked eggshould not be served to the very young, very old,anyone with a compromised immune system orpregnant women.
Cyan Magenta Yellow Black
5
TJ29
8-8-
2008
RP
S R
PS
1168
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P001-007 175L CTP:C 235 x 228 10/14/08 7:33 PM Page 5
5
the star of the show 6
the basics 8
simple cakes 22
animals 50
transport 72
fantasy 88
wildlife 112
index 126
contents
© Ryland Peters & Small
Cyan Magenta Yellow Black
62
TJ298-8-2008 RP
S R
PS
1134 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P050-071 175L CTP.qxd:C 235 x 228 10/21/08 6:47 PM Page 62
Cyan Magenta Yellow Black
63
TJ29
8-8-
2008
RP
S R
PS
1134
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P050-071 175L CTP.qxd:C 235 x 228 10/21/08 6:47 PM Page 63
63
Animals
1 quantity Large BasicVanilla or ChocolateSponge (page 11)
1 quantity Small BasicVanilla or ChocolateSponge (page 11)
1 quantity Chocolate FudgeFrosting (page 15)
chocolate vermicelliabout 500 g chocolate mint
matchsticks3 chocolate drops
2-litre ovenproof glassbowl, greased anddusted with flour
6-hole muffin tray, linedwith paper cases
SERVES 10
Preheat the oven to 180˚C (350˚F) Gas 4.
Make the Vanilla Sponge mixtures (separately)and spoon the Large into the prepared bowland divide the Small between the papercases. Bake on the middle shelf of thepreheated oven until a skewer inserted intothe middle of the cakes comes out clean –1 hour for the cake and 20–25 minutes for thecupcakes. Leave the cakes to cool in the bowlor tray for 10 minutes before turning out on towire cooling racks to cool completely.
Use a long, serrated knife to level the bottomof the cake if necessary. Cut the cake into 3 even horizontal layers. Sandwich the cake
together with 3 tablespoons of ChocolateFudge Frosting between each layer.
Place the cake on a serving plate and cover it with Chocolate Frosting, spreading evenlywith a palette knife.
Peel the paper case off one cupcake and leveloff the domed top. Turn upside down andcover the top and sides with frosting. Scatterwith the chocolate vermicelli and position onthe plate next to the larger cake for the head.
To make the spines, cut the matchsticks in half and push them into the body of thehedgehog until it is totally covered. Push the chocolate drops into the head for eyes.
63
prickly hedgehog
For this recipe you need only one cupcake,but if you make a batch, the remainingcupcakes can either be frozen for use anothertime or iced and served alongside thehedgehog. You could even buy extramatchsticks and make the cupcakes into baby hedgehogs!
© Ryland Peters & Small
Cyan Magenta Yellow Black
62
TJ298-8-2008 RP
S R
PS
1134 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P050-071 175L CTP.qxd:C 235 x 228 10/21/08 6:47 PM Page 62
Cyan Magenta Yellow Black
63
TJ29
8-8-
2008
RP
S R
PS
1134
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P050-071 175L CTP.qxd:C 235 x 228 10/21/08 6:47 PM Page 63
63
Animals
1 quantity Large BasicVanilla or ChocolateSponge (page 11)
1 quantity Small BasicVanilla or ChocolateSponge (page 11)
1 quantity Chocolate FudgeFrosting (page 15)
chocolate vermicelliabout 500 g chocolate mint
matchsticks3 chocolate drops
2-litre ovenproof glassbowl, greased anddusted with flour
6-hole muffin tray, linedwith paper cases
SERVES 10
Preheat the oven to 180˚C (350˚F) Gas 4.
Make the Vanilla Sponge mixtures (separately)and spoon the Large into the prepared bowland divide the Small between the papercases. Bake on the middle shelf of thepreheated oven until a skewer inserted intothe middle of the cakes comes out clean –1 hour for the cake and 20–25 minutes for thecupcakes. Leave the cakes to cool in the bowlor tray for 10 minutes before turning out on towire cooling racks to cool completely.
Use a long, serrated knife to level the bottomof the cake if necessary. Cut the cake into 3 even horizontal layers. Sandwich the cake
together with 3 tablespoons of ChocolateFudge Frosting between each layer.
Place the cake on a serving plate and cover it with Chocolate Frosting, spreading evenlywith a palette knife.
Peel the paper case off one cupcake and leveloff the domed top. Turn upside down andcover the top and sides with frosting. Scatterwith the chocolate vermicelli and position onthe plate next to the larger cake for the head.
To make the spines, cut the matchsticks in half and push them into the body of thehedgehog until it is totally covered. Push the chocolate drops into the head for eyes.
63
prickly hedgehog
For this recipe you need only one cupcake,but if you make a batch, the remainingcupcakes can either be frozen for use anothertime or iced and served alongside thehedgehog. You could even buy extramatchsticks and make the cupcakes into baby hedgehogs!
© Ryland Peters & Small
86
Transport
1 quantity Extra Large BasicVanilla Sponge (page 11)
1 quantity MeringueFrosting (page 15) orButtercream (page 14)
red writing icingblue and red sugar-coated
chocolate drops edible silver balls‘flying saucer’ sherbert
sweetsrainbow puffed rice sweets
33 x 23 x 6-cm cake tin,greased and base-linedwith greased bakingparchment
silver candles
SERVES 12–14
Preheat the oven to 180˚C (350˚F) Gas 4.
Make the Vanilla Sponge mixture and spooninto the prepared cake tin. Bake on themiddle shelf of the preheated oven for 45 minutes, or until a skewer inserted into themiddle of the cake comes out clean. Leavethe cake to cool in the tin for 10 minutesbefore turning out on to a wire cooling rack.Turn the cake the right way up and leave tocool completely.
Level off the top of the cake with a sharp knifeif necessary. Place on a large serving plate.
Refer to the diagrams on page 21 and use to draw a similar rocket shape on a piece ofpaper. Make it as large as will fit on the bakedcake. Cut out the template and lay it on topof the cake, then cut around it with a sharp
knife. You should have 2 good corners of thecake left to use as jets – position these upsidedown on either side of the rocket, at the base.
Working quickly, spread the MeringueFrosting over the top and sides of the rocket,spreading evenly with palette knife. Use a littleof the frosting to glue the jets into place.
Use the red writing icing to decorate therocket and write the child’s name up the side,if you like. Decorate with chocolate drops andsilver balls. Set aside for 30 minutes for themeringue to harden slightly.
Push the candles into the base of the rocket.Scatter ‘flying saucer’ sweets and rainbowpuffed rice around the cake as space debris.
Light the candles carefully and serve.
rocket ship
You can use Meringue Frosting (page 15) or Buttercream(page 14) for this rocket ship but as the Meringue Frostingis bright white, the finished result is more dramatic.Sparkler candles will make the rocket go off with a blast!
Black
86
TJ298-8-2008 RP
S R
PS
1134 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P072-087 175L CTP.qxd:C 235 x 228 10/21/08 6:51 PM Page 86
Cyan Magenta Yellow Black
87
TJ29
8-8-
2008
RP
S R
PS
1134
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P072-087 175L CTP.qxd:C 235 x 228 10/21/08 6:51 PM Page 87
© Ryland Peters & Small
86
Transport
1 quantity Extra Large BasicVanilla Sponge (page 11)
1 quantity MeringueFrosting (page 15) orButtercream (page 14)
red writing icingblue and red sugar-coated
chocolate drops edible silver balls‘flying saucer’ sherbert
sweetsrainbow puffed rice sweets
33 x 23 x 6-cm cake tin,greased and base-linedwith greased bakingparchment
silver candles
SERVES 12–14
Preheat the oven to 180˚C (350˚F) Gas 4.
Make the Vanilla Sponge mixture and spooninto the prepared cake tin. Bake on themiddle shelf of the preheated oven for 45 minutes, or until a skewer inserted into themiddle of the cake comes out clean. Leavethe cake to cool in the tin for 10 minutesbefore turning out on to a wire cooling rack.Turn the cake the right way up and leave tocool completely.
Level off the top of the cake with a sharp knifeif necessary. Place on a large serving plate.
Refer to the diagrams on page 21 and use to draw a similar rocket shape on a piece ofpaper. Make it as large as will fit on the bakedcake. Cut out the template and lay it on topof the cake, then cut around it with a sharp
knife. You should have 2 good corners of thecake left to use as jets – position these upsidedown on either side of the rocket, at the base.
Working quickly, spread the MeringueFrosting over the top and sides of the rocket,spreading evenly with palette knife. Use a littleof the frosting to glue the jets into place.
Use the red writing icing to decorate therocket and write the child’s name up the side,if you like. Decorate with chocolate drops andsilver balls. Set aside for 30 minutes for themeringue to harden slightly.
Push the candles into the base of the rocket.Scatter ‘flying saucer’ sweets and rainbowpuffed rice around the cake as space debris.
Light the candles carefully and serve.
rocket ship
You can use Meringue Frosting (page 15) or Buttercream(page 14) for this rocket ship but as the Meringue Frostingis bright white, the finished result is more dramatic.Sparkler candles will make the rocket go off with a blast!
Black
86
TJ298-8-2008 RP
S R
PS
1134 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P072-087 175L CTP.qxd:C 235 x 228 10/21/08 6:51 PM Page 86
Cyan Magenta Yellow Black
87
TJ29
8-8-
2008
RP
S R
PS
1134
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P072-087 175L CTP.qxd:C 235 x 228 10/21/08 6:51 PM Page 87
© Ryland Peters & Small
Cyan Magenta Yellow Black
104
TJ298-8-2008 RP
S R
PS
1134 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P088-111 175L CTP.qxd:C 235 x 228 10/21/08 7:09 PM Page 104
Cyan Magenta Yellow Black
105
TJ29
8-8-
2008
RP
S R
PS
1134
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P088-111 175L CTP.qxd:C 235 x 228 10/21/08 7:09 PM Page 105
105
Fantasy
1 quantity Extra Large BasicVanilla Sponge (page 11)
1 quantity Buttercream(page 14)
red food colouring pastewhite chocolate rainbow
buttons or similarred liquorice strips
or similarred writing icing assorted sweets and
sprinkles
1.3-litre and 1-litre puddingbasins or ovenproof glassbowls, greased anddusted with flour
15-cm thin foil-coveredcardboard cake board
SERVES 12
Preheat the oven to 180˚C (350˚F) Gas 4.
Make the Vanilla Sponge mixture and spooninto the prepared basins until they are two-thirds full. Bake just under the middle shelf of the preheated oven for about 45 minutes,or until a skewer inserted into the middle ofthe cakes comes out clean. Leave the cakes to cool in the basins for 10 minutes beforeturning out on to wire cooling racks to cool completely.
Use a long, serrated knife to level the bottomsof the cakes if necessary.
Divide the buttercream between 2 bowls andtint one bowl red with the food colouringpaste (page 17) and leave the other plain.
Place the smaller cake, flat side down, on aserving plate and level the top a little to makea flat surface. Cover the entire cake with theplain buttercream, spreading evenly with apalette knife. This will be the toadstool stem.
Place the larger cake on the cake board andcover with the red buttercream, spreadingevenly with a palette knife. Stick whitechocolate rainbow buttons all over it.
Cut the red liquorice strip into a door shape,stick to the front of the toadstool stem anddecorate the edges with red writing icing.Repeat for the windows.
Just before serving, carefully sit the toadstoolcap on top of the stem and decorate aroundthe plate with assorted sweets and sprinkles.
105
pixie toadstool
You can ice both parts of the toadstool in advance and then assemble it just before serving.
© Ryland Peters & Small
Cyan Magenta Yellow Black
104
TJ298-8-2008 RP
S R
PS
1134 Birthday C
akes For Kids W
:228mm
XH
:235mm
175L 128g EX
Gold E
ast Mat M
agenta
TJ298-8 P088-111 175L CTP.qxd:C 235 x 228 10/21/08 7:09 PM Page 104
Cyan Magenta Yellow Black
105
TJ29
8-8-
2008
RP
S R
PS
1134
Birt
hday
Cak
es F
or K
ids
W:2
28m
mX
H:2
35m
m 1
75L
128g
EX
Gol
d E
ast M
at M
agen
ta
TJ298-8 P088-111 175L CTP.qxd:C 235 x 228 10/21/08 7:09 PM Page 105
105
Fantasy
1 quantity Extra Large BasicVanilla Sponge (page 11)
1 quantity Buttercream(page 14)
red food colouring pastewhite chocolate rainbow
buttons or similarred liquorice strips
or similarred writing icing assorted sweets and
sprinkles
1.3-litre and 1-litre puddingbasins or ovenproof glassbowls, greased anddusted with flour
15-cm thin foil-coveredcardboard cake board
SERVES 12
Preheat the oven to 180˚C (350˚F) Gas 4.
Make the Vanilla Sponge mixture and spooninto the prepared basins until they are two-thirds full. Bake just under the middle shelf of the preheated oven for about 45 minutes,or until a skewer inserted into the middle ofthe cakes comes out clean. Leave the cakes to cool in the basins for 10 minutes beforeturning out on to wire cooling racks to cool completely.
Use a long, serrated knife to level the bottomsof the cakes if necessary.
Divide the buttercream between 2 bowls andtint one bowl red with the food colouringpaste (page 17) and leave the other plain.
Place the smaller cake, flat side down, on aserving plate and level the top a little to makea flat surface. Cover the entire cake with theplain buttercream, spreading evenly with apalette knife. This will be the toadstool stem.
Place the larger cake on the cake board andcover with the red buttercream, spreadingevenly with a palette knife. Stick whitechocolate rainbow buttons all over it.
Cut the red liquorice strip into a door shape,stick to the front of the toadstool stem anddecorate the edges with red writing icing.Repeat for the windows.
Just before serving, carefully sit the toadstoolcap on top of the stem and decorate aroundthe plate with assorted sweets and sprinkles.
105
pixie toadstool
You can ice both parts of the toadstool in advance and then assemble it just before serving.
© Ryland Peters & Small