Delia's magazine #3

ARA GALETES | TUTORIALS | CONFETTI CAKESwww.deliasmagazine.com

F A C E B O O K /delia’s bakery

DELIA’SMAGAZINe

ISSUE #3 March - May 2013

Little Venice Cake Company

WITH MICH TURNER

New Section Reading corner Special

historywith

C A K E S

contentsCONTENTS

2 | DELIA’S MAGAZINE

11 | Macaron Wedding Cake

WITH ELISA CALCAGNO22 | Cakes with History

34 | FAQs

DELIA’S MAGAZINE | 3

CONTENTS

contents

6 | Little Venice Cake Company

WITH MICH TURNER11 | Macaron Wedding Cake

WITH ELISA CALCAGNO

36 | Confetti CakesMEET ELISA STRAUSS

22 | Cakes with History

34 | FAQs

40 | Hand-painted macarons

WITH LORENA FROM BISKOTA

46 | Ara GaletesWITH ARA ERENAS53 | Reading Corner

60 | Sweet CreationsDELIA’S BAKERY


FIND US:

www.deliasmagazine.com

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US

DELIA’S MAGAZINE

When we had the thought of creating this magazine we were thinking in creating something different. We wanted to strengthen links between different parts of the world regardless of cultural or linguistic diferen-ces bounding them with something common: creative pastry. Delia’s Magazine was created with the purpose of creating a meeting point for professionals and ama-teurs in this special world. Among its pages you will find exclusive interviews from different bakeries in the world, the latest trends, techniques, tips and tutorials.

In this project, carried out by the team of Delia’s which is formed by Irina Bautista and Xavier Viñals, we take care of contacting bakers from any part of the world but also we want to show you new techniques developed in Delia’s Bakery. All began with our blog, but we decided to distribute the cooking in a different way. And we decided to dedicate each season of the year one different issue.

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’s Bak

ery,

Xavi

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Delia’s Magazine, Irina Bautista

NOSOTROS


COLLABORATORSUS

www.lvcc.co.uk, Little Venice Cake Company6 | DELIA’S MAGAZINE

LITTLE VENICE CAKE COMPANY

Mich Turner entered into the world of cake de-corating back in 1999 at a time before couture, de-signer cakes were fashionable. Previously, she had trained as a food scientist and worked as a patisserie buyer at Harvey Nichols. Through her style, the bir-th of the Internet and celebrity magazines covering high profile weddings she quickly built up a repu-tation for designing and creating spectacular cakes.

“I use my scientific knowledge to create perfectly baked cakes. There is a real science to baking cakes” afirms the owner of Little Venice Cake Company, “ the quality and temperature of the ingredients is pa-ramount, followed by the cake method, the baking time and temperature”. Even the buttercreams and frostings have to be perfectly executed for Mich Tur-ner in order to create great cakes. She admits her cakes are not unhealthy per se as she use only the finest quality ingredients, but they are intended to be eaten for very special occasions or as part of a healthy balanced diet.

www.lvcc.co.uk, Little Venice Cake Company



Little VeniceCAKE COMPANY

I believe cake making is hugely fashionable right now and many people enjoy baking cakes, so the changes are already

happening.

“

MICH TURNER

One of the hallmarks of the creations by Little Venice Cake Company is the spectacular master of the pastry bag for all kinds of royal icing decorations, which con-fesses Mich Turner to be her forte. But she always wants to surprise her audience and it makes designs with all kinds of ingredients, including chocolate plastic. For those who do not know it, chocolate plastique is the practice of blending chocolate with glucose to create a malleable icing that can be rolled out and used to cover cakes or shaped into decorations. “The resulting paste can be a little chewy so should always be blended with sugar paste,” explains and she add that “it is more sus-ceptible to temperature changes than sugar paste but handles well in most conditions”.

Over the years, Mich Turner has created her own brand and makes available worldwide the utensils and ingre-dients she uses routinely. It is an example the fondant she uses to cover cakes, on which she explains that it “has been developed in association with Silverspoon and hasbeen flavoured with natural Madagascan vanilla extract.

The resulting sugar paste has a wonderful vanilla aroma and flavour that complements the flavour of our cakes

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beautifully”. Further more she says to use the finest almond marzipan created with 36% ground almonds with no artificial flavouring. “Wonderfully soft, de-licately flavoured it is the perfect medium to create a base layer for all our cakes which wonderfully comple-ments the flavours”.

Mich Turner is always inspired to create new products for Little Venice Cake Company. Whether they are her new recipes, new products, new books, new designs or new masterclasses. They have recently added a white chocolate and espresso buttercream to our repertoire, and new products in their tools and equipment range.

Little Venice Cake Company has a style of creating Classical cakes with amazing fine detail, mathema-tically balanced and flawlessly executed. There are a number of signature designs including Parisian Pearl, 1950s Chic, Faberge and Versailles birds. All their cakes are made to order, many are completely bespoke designs including the Queen Elizabeth Dia-mond wedding cake that was created to celebrate the Diamond Wedding Anniversary of Her Majesty the Queen and was delivered to Buckingham Palace. With no doubt has converted itself into a Premium British Luxury, totally indulgent, completely bespoke, unriva-lled prestige and intricate.

For those people who are allergic to nuts or really do not like the taste of marzipan I would suggest applying a thin layer of butter cream or ganache on top of cake before covering with fondant.

“

MICH TURNER

a useful tip TUTORIAL

with Elisa Calcagno

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TUTORIAL

Macaron Wedding Cake

with Elisa Calcagno

MACARON WEDDING CAKE


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Weight all the ingredients and arrange them in separate bowls in order to make the process faster. In To prepare our macaron caps, we’ll need to mix 150g almond powder with 150g icing sugar. If we want the tops of the macarons to be smooth and thin, you should sift the almond powder a couple of times.

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Once we have the almond pow-der and icing sugar mixed, we will add 55g of whites and mix it un-til we obtain a dough texture that would look like marzipan. No need to use any food processor or mixer at this point, we can do it with a normal kitchen spatula.

When you have the desired consistency, add the desired co-lour to the dough (in this case we have added a red colour).

We will know that the dough of sugar, almonds and is ready when we notice it is becoming consis-tent and thicker

Then prepare the Italian merin-gue by boiling 150g of sugar with a third part water (50g) until they reach 117 ° C. It is important not to exceed this temperature and therefore we will use a suitable thermometer to control it. With-draw from the heat and let cool a little bit.



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While making the syrup (mix-ture of sugar and water), we can whip the 55g pasteurized egg whites. To do this, we will need the help of a stand mixer at a me-dium-high speed for at least three minutes. The whipping time is va-riable.

When the egg whites start to form soft peaks, slowly add the syrup (which must be tempe-red) and continue beating at the same speed. With our hands, we can check the temperature of the mixture. Stop beating when we feel the bowl is semi-hot and con-sistent mixture forms hard/stiff peaks.

Once we have the Italian me-ringue and marzipan ready, mix both mixtures as follows: add the meringue in two times. The first one should not be done very ca-refully because what we want to do is reduce the consistency of marzipan. When we add the rest of the meringue we’ll do it more carefully.

One of the key points to ensu-re the success of the macarons is knowing when to stop mixing. Stop mixing when the mixture adopts a light consistency. This can be checked with our spatula (should not be too runny).



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Put the mixture into a pastry bag with a large round tip. On baking paper put a small amount of the mixture: do not move the pastry bag and put it in a perpen-dicular position to the tray and exert pressure until the desired size. Seconds before reaching the desired size, we will stop making pressure.



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While we let them dry, we will cover a styrofoam-cake with ro-lled fondant (should be bigger than the diameter of the cone). This is the best option because we will put up a cone and can be very difficult to cut a cake with the cone at top.

To make the chosen decora-tion, we must have a pattern to see how far we must place the guide points. To do this, we take a circle made with parchment pa-per with the same diameter of the cake. Divide it in a half circle.

Divide the paper in half as many times as you want. The two points that define the arc of the circular segment will show you the distance to make little marks on the cake. Thus, the more times the tracing paper is bent, the clo-ser the points will be.



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Will mark the points with a toothpick and with our pattern. Using the template, we ensure that all points are exactly the same distance apart.

Make your decoration with royal icing. We will use a num-ber three nozzle since we want to make a firm visible line. We begin in one of the points we have made and make a half-circle shape to get to the next point. In case the icing cord broke, remove it with a spatula before it dries.



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Continue making deco-ration piping small dots over the design. If small peaks appear in our dots, eliminate them using a brush dipped in water.

With front-back move-ments, decorate the base of the cake with royal icing to com-plete the design. With the re-maining icing, cover a little bit the cone in order to create a surface to glue the macarons. Let it dry.



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30 minutes later...

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After the rest period, the macarons are dry to the touch. Bake them at 170 °C for 12 mi-nutes.

When the first 6 minutes pass, open and close the door of the oven in order to relea-se some heat and bake them 6 minutes more to complete the 12 minutes.

Fill the macarons with cho-colate truffle and black be-rries. To prepare it, warm 300g whipping cream and mix with 300g black chocolate and let them melt. Add some berries paste flavour and let stand at room temperature for at least three hours.


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To fill the cone with maca-rons, we have made different macarons with different amou-nts of red, obtaining different shades of the same color. To assemble the macarons cone, start with the lightest and go sticking with them with some fresh royal icing.

When we have completed two or three rows, change it to the next intensity macarons. Try placing one macaron between two macarons of the row below.



24We will gradually fill the

cone using the same mecha-nics. When we reached the end of next row cone you’ll notice it begins to be difficult to place the macarons for two reasons. The first is that we need all of maca-rons below to hold dry. On the other hand, the limited availabi-lity of space forces us to choose smaller sized macarons, to com-plete the turn (make some little macarons!).

Once the cone is completed, let it dry. If desired, we can fill some of the gaps that remain between macarons with some little bows or small sugar flowers.



Macaron Recipe

Ingredients for the macarons:

- 150g finely ground almonds

- 150g confectioners sugar

- 55g egg whites

for the italian meringue:

- 55g egg whites

- 150g granulated sugar

- 50g water



historywithC A K E S


Cakes inspired by the bride’s dress, by the flowers in the bouquet or by the invitations make this element the centerpiece of the banquet, loca-ted in a privileged place. But until the big day, the design of a wedding cake requires a whole creative process in order to surpri-se the guests. And every the creati-ve process has its own history.

CAKES WITH HISTORY

www.newyorkcakeco.com, New York Cake CoDELIA’S MAGAZINE | 23

Something BlueWhen designing a cake, it’s important for us to get to know our clients

and what their event is all about. We look at the inspiration they are using to plan their event, as well as the details they already have in place. When Elsje and Ben came to us, they had lots of wonderful details in place. As a designer, I was instantly drawn to their custom invitation that featured a silhouette of the couple in a frame with lots of floral and rib-bon details. It had a very vintage and romantic feel using blues and pinks. They were open to using color on their cake and that’s when our “Something Blue” cake came to life on paper. I was anxious to create this cake for their Summer wedding. I used a soft blue fondant with whi-te hand painted floral details and hand piped ribbons that seemed to intertwine with the painted floral motif. This cake was top-ped with fresh flowers in shades of soft pink.

Rachael TeufelIntricate Icings Cake Design

CAKES WITH HISTORY


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www.confetticakes.com, Confetti Cakes26 | DELIA’S MAGAZINE

CAKES WITH HISTORY

Garden Rose

and the Large Garden Roses she

was having at her outdoor wedding- in a garden. We also took the piping

pattern right from the invitation.

Elisa StraussConfetti Cakes

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CAKES WITH HISTORY


Floral Cascade

This romantic, cascading wedding cake was designed for one of our clients whose initial brief was to create an elegant cake in pastel colours. The cascade effect has certainly become the la-test trend and the cake is one of the major décor elements within a wedding where you can incorpora-te this dramatic look.

Our clients wedding reception was being hosted at the Ritz Carl-ton Villa Padierna Hotel which is an elegant, prestigious venue lo-cated near Marbella. The hotel is famous for its striking, stylish in-teriors, Italian design, statues, high ceilings and of course the recent visit of Michelle Obama.

With over 300 guests attending, the cake had to make an impact in the large ballroom where the wedding was being hosted. The wedding cake was to be tall, so-phisticated and elegant and not

easily missed! Using the floral cas-cade design was a wonderful way of creating a dramatic statement. During the consultation, our bride elaborated on which pastel colours were her favorite combinations. These were a gorgeous blush pink blended with the hugely fashio-nable nude mixed with ivories to create a soft romantic look.

Each sugar paste flower was handcrafted and painted creating the individuality of the roses and the blossoms. The total time to complete all the handmade roses took over 80 hours to complete! I thoroughly enjoyed creating this gorgeous, romantic wedding cake, it really was the centerpiece of the evening and a treat to be enjoyed by our lovely couple and all their wedding guests.

FionaSweet Things by Fi


CAKES WITH HISTORY

www.sweetthingsbyfi.com, Sweet Things by Fi

CAKES WITH HISTORY



CAKES WITH HISTORY

Jardín de rosas

www.ateliersucreme.com, Atelier Sucrème

CAKES WITH HISTORY


Jardín de rosasWe always wanted to do a floral cascade with roses. We made

this cake with total freedom and we started to make many rose centers with time, and then we made roses and roses. We can say that pink is almost a sign of our identity so we decided to do this cascade in a degraded pink color. While decorating this cake, in our minds we were singing:

Dime tu nombrey te haré reina

en un jardín de rosastus ojos miran

hacia el lugar donde se oculta el día.

Duncan Dhu

Mónica, Marta y MaríaAtelier Sucrème

“

Michelle first met me se-lling cupcakes at a Sunday morning market. She fell in love with my Red Velvet cake as it was a completely new flavor to the small town of Townsville, Queensland, Australia were I have the markets.

Shortly after I received a call from Michelle and she came with her fiancé, Rhett which was unique. Mostly I only get to meet with the bri-des but I was very happy he came also as he gave much needed wisdom about the whole.

Rhett & Michelle’s

Wedding Cake

She told me the theme was Garden and showed me these amazing guest invita-tions that took me to an old English garden with birds and butterflies fluttering around. They were printed on beautiful translucent ve-llum paper, which of course she made! Immediately I said “Ok, so there will be a small bird cage on the top nestled in flowers and the cake must be on an elegant pedestal”. She looked at me like I was crazy but I felt confident this would suit her theme.

Theresa FrancisNew York Cake Co

www.newyorkcakeco.com, New York Cake Co32 | DELIA’S MAGAZINE

CAKES WITH HISTORY

www.newyorkcakeco.com, New York Cake Co

CAKES WITH HISTORY



FAQs

The trick is to use unsalted butter and a strong tea. With these two elements will make an infused-butter that will replace the butter of our cake recipe. To do this you need a little more butter than the recipe tells due to certain amount is lost in the process. You will melt the butter in a saucepan and then add tea leaves (you must experiment with desired amount of tea). Leave on heat for about five minutes on low heat and let cool for five minutes. Then pour the mixture through a sieve (at this point the amount of butter will be reduced). Wait until the infused-butter is at room temperature for use it.

Tea is my passion and I have a thing for biscuits. How could integrate my favorite tea flavor in the cake recipe?

This space is dedicated exclusively to our readers, who send us their questions via our email [email protected] or throught our social networks. Each issue will contain some of the questions we receive, but the rest of them will be answered through our social networks, which are daily reviewed.

Which is the best way to fill cupcake capsu-les?

I love making brownies but with the last re-cipe I used, many blisters appeard on the sur-face of the cake during baking. Do you know why this happens?

The blisters appear on the surface when the su-gar content is very low while the egg content is high. These brownies are cake-like. For our brownie more spongy or fudgy we should use unbleached flour and instead of cake flour.

Many people use an ice cream scoop so you en-sure that each capsule has the same amount of the dough. Other ways to fill cupcake liner is by using a pastry bag to distribute the dough. Anyway, we should try not to stain the outer edges of the liners with dough to get perfect results.

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What is cassava cake?

It is a cake that is made in many places such as the Philippines, Brazil, Colombia, Malaysia and Fiji. The key ingredient is manioc, also known as cassava or yucca , a root that can grow in harsh conditions and considered the harvest of the poor man. The combination of cassava with cinnamon, pumpkin and coconut (to name a few of the ingredients) makes this cake a delicious dessert for any guests.

I want to make cupcakes with passion fruit buttercream, which is the perfect cake flavour to do the cupcake?

We recommend you to make a Bourbon vanilla sponge cake filled with white or black chocolate chips (those which do not melt at the oven). Sure you will surprise your guests!

Ask us anything you want through our so-cial networks and join our circle of readers!


¡Discover the biggest on-line store of stencils!

Facebook.com: Todo-stencil

Confetti C A K E S

meet Elisa Strauss

www.conffetticakes.com, Confetti Cakes36 | DELIA’S MAGAZINE

CONFETTI CAKES

meet Elisa Strauss

Elisa Strauss, owner of Confetti Cakes, started ba-king for friends and family and picked up cake deco-rating books of other designers. Nowadays she says everything is a potential source of inspiration : Tex-tiles, fashion, and architecture; and very little design ideas come from baking books. “If it takes you a long time- it is probably the right thing to do- meaning : don’t take shortcuts…take the right amount of time to get the best result”, says Elisa for cake decorators who are new to cake decorating. The owner of Con-fetti Cakes defines her own business as delicious, mo-dern and stylish.

Since she was a child, Elisa loved baking with her Grandmomi: they were always baking together in her kitchen! Step by step she developed her own techni-que and opened Confetti Cakes many years later, a place where creativity and imagination are put to-gether in order to create special cakes, cupcakes and cookies. Each of the designs is first passed through a phase of sketch before she makes it real. When ba-king she uses not only the freshest ingredients but also the proper proportion of sugar. For those who

find cakes too sweet, Elisa Strauss recommends to fo-low the recipes “It is best to have a little of something real like real sugar and butter then to eat an entire box of something that is fat-free or reduced sugar…plus I believe in exercise and eating ell so you can always have dessert”.

Mastering her technique has allowed her to write some books on creative pastry where she shows some of her best designs, techniques and recipes. “ I love teaching, and people wanted to make our designs all over the world- so I thought writing books would be the best way to help people,” she answered when we asked her what led her to write her first book “The Confetti Cakes Cookbook: Spectacular Cookies , Cakes and Cupcakes from New York City’s Famed Bakery “.

In her books, Elisa makes the instructions easy to follow and include a range of projects in terms of complexity. She explains to us that each book starts with easier recipes and then gets more challenging. “I am most proud of that, so if you want to make some simple cookies you can but if you are up for creating a wedding cake or sculpted cake you can do that too!”.

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CONFETTI CAKES


I think people think cakes are so difficult to make- they take some time but as long as you are patient and have a love for it- you can do it…and if nothing

else you can eat it. ELISA STRAUSS

“

Victorian HouseThe couple got married at this house so there cake

is an exact replica- but made out of banana cake with

Chocolate ganache filling. We matched the icing co-

lors to the REAL paint chips of the house and the su-

gar flowers matched the real live hydrangea flowers.

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CONFETTI CAKES


TUTORIAL

Hand-painted macarons


HAND-PAINTED MACARONS

Lorena is a nurse by profession, but she quit her job to follow her husband in his career and go abroad, to Athens, a city that she loves be-cause its food and for having given birth to two of her daughters. After multiple destinations he went back to Madrid, her home. She confesses that she always has been very interested in coo-king, especially baking, and it was by accident that she discovered the world of decorated coo-kies. Looking what to give in the christening of his daughters she discovered the Garcia Vinue-sa sisters ftom “Muy Dulce”, where she made two courses and encouraged herself to do her own cookies for the christening. Once stuck in this world, she discovered Bea from her blog “El Rincón de Bea” and her interest grew. She also has made clases in the field of modeling in “La sorpresa de Clara”, and in “Cakes Haute Cou-ture”, where she says to have met great people and will never forget the tips that Patricia Arri-bálzaga gave on how to use things we have at home to create textures and shapes. “Making

Hand-painted macarons MaterialsA palette for mixing the colors.

Brushes of different thickness.

Different paste colors, depending on the flower and the color of our macarons.

Superwhite powder.

A glass of hot water.



courses became an obsession and a personal satisfaction” explains and adds that he repea-ted with Patricia of “La sorpresa de Clara”, with Loleta of “La Tienda Americana” and a course of macarons in “Le Cordon Bleu” and in “ Atelier Sucrème”, where she collaborated hand painting them.”Since childhood I liked to paint, thanks to my grandfather who taught me different techniques, and it was this past summer when I attended a course in England with Natasha “Nevie Pie Cakes” I encourage myself to learn the painting technique, but this time not on canvas but on fondant ... today is what I like, paint, paint and paint! “explains the creator of Biskota.

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We take our first macaron and in the color palette we mix some pink colour (in this case) with a very little amou-nt of water. We must bear in mind that macarons are very porous and an excess of water would ruin our macaron. So, with the brush as dry as possi-ble we go to shape our peony.

With soft touches we will create a small sketch of what will be an open peony. ...We’ll go up the tone of the cho-sen color to create shadows that will give depth to our flower. Always try not to put water in excess when mixing it with the colour.



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For even more depth play with lights and shadows of Superwhi-te powder (mixing it in other compartments of our palette with some water). With small touches on the opposite side, our flower will look more rea-listic.



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8Now we’ll use a brown colour to paint the center of our peony, making little circles (like those used in pointillism) to get the effect of stamens that are in the center of the open peony.

...

Mix a small amount of green paste colour with very little water. Draw some small leaves at the base of the flower (four little leaves are perfect).

Then, we will paint our leaves with another green, in this case the ribs will be drawn in a dar-ker green.

Finally (and with care), we just have fill our macarons and en-joy them!



There are as endless possibilities as far you can imagine them!



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MACARONS

For those who believe that small details make the difference, let yourself charm by her cookies, as well for her delicate cakes or deli-cious macarons.

For those already familiar with Ara Galetes, it won’t be new her delica-te skill with the pastry bag shown in her creations. The thumbnails and details can not be missed in any of her little pieces of art, “less is more, and my creations are charac-terized by small details that make the difference.”

Ara Galetes is a study that comes from the hand of Ara Erenas, the creator of all the wonders of Su-garcraft find therein. Besides made to order cakes, Ara Galetes also teaches you her techniques in her pastry courses adapting them to the needs of each of her customers. She has courses for any kind of au-dience: for those who are starting to discover this world and for tho-se who want to master their tech-niques. Her Atelier is proud to be one of few in Spain to teach the cross-stitch technique to decorate cookies.

“I like to decorate my cookies, cakes, cupcakes or macarons with small motifs and romantic details”Sugar flowers, wedding cakes, ma-carons or cupcakes are the variety of courses that you can find, and custom courses in which the client decides what to learn depending on how much time do he or she has. The simplicity and Ara’s good taste make Ara Galetes one pastry Atelier which sure it will be a refe-rence in Spain.


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DELIA’S MAGAZINE | 47www.aragaletes.com, Ara Galetes

Delia’s Magazine has the oppor-tunity of knowing how Ara works while she teaches us how to make a cross-stick cookie, one of the most elegant and elaborate techni-ques for cookie decorating. Howe-ver, this intricate technique is only taught in her Atelier in Spain.

While the cookies are cooled just out of the oven, Ara Erenas serve us delicious macarons filled with meringue and violet accompanied by a good talk and an outstanding company.

As we are going to need royal icing, she tells us her secret recipe and the tips in order to get the perfect texture for outlining our cookies.

I love the flavor violet gives to the cupcakes and macarons, I always recommend trying

it in the recipes. ARA ERENAS


“

ARA GALETES

www.aragaletes.com, Ara Galetes


The outlining royal icing and for stenceling should always have a much thicker consistency than the one used to fill. When we need to fill a cookie with royal icing you should first outline it with thick royal icing. To know which is the perfect consistency of filling royal icing, we will add water drops to thick royal icing until it takes the consistency of Greek yogurt (not too runny, not too thick). “

TIP

ARA GALETES




Just as if we were sewing, we need a cross stitch pattern to guide us at the time when making your de-sign. In this case we have chosen a floral pattern of little roses.

We are going to start making pa-rallel lines simulating the fabric where cross stitch is made. To do this we need thick royal icing on a pastry bag with the number 2 nozzle. First make the lines from left to right and then, following the method, make perpendicular lines

until you complete your cookie.

Once done the line pattern, cou-nt the squares needed to figure us our image is centered. With a pas-try bag with thick pink royal icing with tip number 2 start drawing the rose center.To make the leaves, use thick royal icing coloured in green.

If you wish to end your design as it deserves, you can perform a nozzle lined around the edge of the coo-

kie. So it looks like a real box of cross stitch. The result is very ele-gant, exquisite and great.


ARA GALETES


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ARA GALETES



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¡Learn how to make your own sugar flowers!

soon available the first module of flowers in spanish in www.deliasmagazine.com

Learn how to model, paint, wire, tap and give realism to your own sugar flowers


With the collaboration of Editorial Acanto

The Hummingbird Bakery is a sweet tooth’s delight. The cupcakes are legendary and our special occasions are always chock full of Gum-

mingbird goodies

Gwyneth Paltrow

“

READING CORNER

The Hummingbird Bakery CookbookTarek Malouf, photography by Peter Cassidy

The book is divided into recipes for cupcakes, cakes, pies, brownies and bars, muffins and cookies. With a fine selec-tion of their best recipes, Hummingbird Bakery surprises us with this wonderful delivery that will not leave anyone indi-fferent. For both experienced and amateur bakers, this book is an indispensable part of the collection of good recipes for special occasions. If you want to surprise and enjoy savoring Londons best pastries, you must have the cookbook of the Humminbird in your culinary library.

With a clean design of its pages, spectacular images and final photos of each recipe, the Editorial Acanto reflects their professionalism and quality, as it usually does in each of their publications.

RecipesIn this case, the cookbok of Hum-

mingbird Bakery, as its name su-ggests, is a compilation of the best recipes of the well-known bakery, which has given so much talk in recent years.

Its delicacy and good tas-te both for decorating their creations and for combi-ning ingredients has made this book, one of the best selections of recipes that

The Hummingbird born in 2002 after its owner, Tarek Malouf, travel to the U.S., specifically North Carolina, and try the typical American pastry: cupcakes, American apple pies and banana tarts among others. In 2004 was inaugurated Hummingbird Bakery in London with typical American reci-pes that tested like the ones of United States. Tarek Malouf, studied in the U.S. and had his first contact there and found the American pastries shaped in cupcakes. After leaving his job as a journalist for ABC News in Los An-geles, he ventured into London with a new business idea, to open a bakery under the name of Hummingbird Bakery. Currently, the bakery has bran-ches in Portobello Road in Notting Hill and Old Brompton Road, South Kensington and soon to open a new branch in London’s Soho.

Tarek Maoluf has adapted the best recipes and for many years he has kept the secrets of Hummingbird Bakery, which are now shown in this book: the famous Hummingbird cupcakes, the most famous cheesecake in New York, the lemon meringue pie, the more than sixty recipes that have made the reputation of the pastry.

never fail. If approaching a ce-lebration, want to surprise

your partner or just give a treat to your palate be

amazed with the best pumpkin pie, and get to know the secret of the flavor that only Hummingbird gets in their blueberry muffins and their fa-mous cupcakes.

Muesli bars


READING CORNER


“If you haven’t tasted a Hum-mingbird Bakery look-too-good-to-eat cupcake, you’ve de-finitely missed out.”

Marie Claire

“Bring on the brownies, le-mon meringue pie and yummy carrot cake - sweet success never tasted so good.”

Time out

Space sponsored byEditorial Acanto

Design and layout: ExcellentIllustrations: Excellent (By Peter Cassidy)Number of pages: 144Level: Suitable for beginners, amateurs and expertsRating: 10/10Language: English and SpanishRating: The book includes over 60 recipes and is divided into sections according to the type of each: cupcakes,

muffins, cakes, brownies and bars, pies and cookies. Los buenísimos cupcakes de fresas y pastel de queso, la verdadera receta del pastel negro de Brooklyn o los maravillosos muffins de plátano y canela se encuentran dentro de este incríble libro lleno de recetas exóticas para los paladares más exigentes. Imprescindible para conseguir una buena base en tus mejores recetas reposteras. Apto para principiantes, aficionados y entendidos en repostería creativa.

“The best from a selection of cookbook publications cu-rrently existing, both for its taste and presentation.”

Delia’s Magazine

www.editorialacanto.com

Pumpkin Pie

Coconut and Pineapple Cupcakes

Sugar CookiesMuesli bars

Glazed Brownie

Muffins with ham and mushrooms

blueberry muffins

Gingerbread man

READING CORNER

With the collaboration of Editorial Juventud

2nd Edition

www.planetcake.com.au


READING CORNER

“


In this essential guide for begin-ners you will find all the necessary steps to continue to work toward a good basis for learning to decorate cakes and cupcakes.

One of the main rules of this art is a good recipe. If you have a recipe for cakes, decoration holds 50% of the chances to succeed. In the book you will find delicious recipes for cakes and icings, according to Pa-ris Cutler of Planet Cake baker and author of the book: “they work, the cakes are firm enough to provide a good basis on which to learn to decorate and to be preserved per-fectly. “

A good ganache or fondant re-cipe is key to line a cake, and are some of the best kept secrets of Pla-net Cake, which are revealed to you in this fantastic book. With two chapters on key recipes for making cakes, Planet Cake has already rea-ched its second edition in just a few months with Editorial Juventud.

Planning and preparation are essential for a beginner who wish to venture around this wonderful world, and therefore, Planet Cake, offers a guide to planning and de-signing the cake, as the rule of the three days, which will help you form a good basis to start. In addi-tion, Planet Cake, gives a fantastic utensils guide, edible decorations and necessary materials for the elaboration of the ganache and de-corating their cakes and cupcakes. In the glossary, you’ll also find a basic guide to acquire necessary

concepts within the field of creative pastries.

Recipes of cakes like chocola-te couverture, carrot cake, white chocolate couverture and vanilla cupcakes among others, are some of those that you will find insi-de this great must-have book for beginners and amateurs. A book full of curiosities and answers that will help you take that small step towards creative pastries.

One of the most common fears in kitchen for beginners are tech-niques, the fear that the picture on

The most important technique that you will get in this chapter is the <<se-cret >> Planet Cake has to get perfect decorations: use the ganache as the basis of a thin layer of fondant.

PLANET CAKE

the end of our book, or decoration that we saw on that website is very difficult to achieve. To do this, Pla-net Cake, has developed a fantastic section of techniques that will help the less daring to take another little step to reach its goal.

Cutting, spreading ganache and covering with fondant a rectangu-lar cake, a cake shaped like a cup-cake or even in three dimensions, are some of the tricks you’ll find in-side Planet Cake. Also, find the se-cret for making the famous tassels of Planet Cake Cakes or the preci-

READING CORNER

“


se technique for making a loop in three dimensions. The presenta-tion of the recipes and techniques with an elaborate step by step that makes the difference between other publications that shows the steps or the final outcome of the decorative techniques. In addition, at the end of the book you will find a selection of templates used in the prepara-tion of all cakes and cupcakes from Planet Cake.

Therefore, it becomes one of the best publications for baker begin-ner highly recommended by Delia’s Magazine.

Design and layout: ExcellentIllustrations: Very usefull, including hand painted illustrations Number of pages: 190Level: BeginnerRating: 10/10Language: English and SpanishRating: You’ll find step by step techniques and recipes. With illustra-

tions and lists of tricks, materials and ingredients that are essential for making each cake or cupcake.

Space sponsored by Editorial Juventudwww.editorialjuventud.es

READING CORNER

Facebook.com: qocook

Twitter.com/qocook

www.qocook.com

Find the stencil used in

the cake in:

www.todo-stencil.com


SWEET CREATIONS

SWEET CREATIONS

...Decorate with with

beautiful wedding motifs your wedding cakes and goodies.

...



SWEET CREATIONS


...Remember your wedding day

with beautiful treats by Delia’s Bakery

www.deliasmagazine.com ...

SWEET CREATIONS

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