Bake Me I'm Yours... Cake Pops. Carolyn White

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      Golden rules for baking

      • Let all the ingredients come to room temperature before you start to make your cake batter.

      • Before starting to bake, read the recipe through to check the method.

      • Preheat the oven and check that it is reaching the correct temperature by using an oven thermometer.

      • Prepare tins before starting to make the cake mix so it doesn’t have to sit. Line baking tins well with baking parchment.

      • Ensure you weigh the ingredients accurately.

      • Never cream your mixture on full speed — start on slow and work upwards.

      • Beat the eggs and then add gradually to prevent curdling, adding a tablespoon of flour if it looks like the mixture might be starting to curdle.

      • Always fold in the flour. If you do use a mixer, use a K beater on the slowest speed.

      • Use a wire rack to help your sponges cool evenly.

      Abbreviations and quivalents

      g = gram

      oz = ounce

      ml = millilitre

      1oz = 28g approx

      1fl oz = 28ml approx

      tsp = teaspoon (1 tsp = 5ml)

      tbsp = tablespoon (1 tbsp =15ml)

      US cup measurements

      If you prefer to use cup measurements, please use the following conversions. (Note: 1 Australian tbsp = 20ml.)

      Liquid

      ¹⁄₂ cup = 120ml (4fl oz)

      1 cup = 240ml (8fl oz)

      Butter

      1 tbsp = 15g (¹⁄₂oz)

      2 tbsp = 25g (1oz)

      ¹⁄₂ cup/1 stick = 115g (4oz)

      1 cup/2 sticks = 225g (8oz)

      Caster (superfine) sugar

      ¹⁄₂ cup = 100g (3¹⁄₂oz)

      1 cup = 200g (7oz)

      Icing (confectioners’) sugar

      1 cup = 115g (4oz)

      Flour

      1 cup = 140g (5oz)

      cocoa powder (unsweetened cocoa)

      1 cup = 100g (3¹⁄₂oz)

      Cornflour (cornstarch)

      ¹⁄₄ cup = 30g (1oz)

      Cream cheese

      1 cup = 225g (8oz)

      Desiccated (dry unsweetened shredded) coconut

      1 cup = 90g (3¹⁄₄oz)

      US terms

      UK US

      bicarbonate of soda baking soda

      caster sugar superfine sugar

      cling film plastic wrap

      cocktail stick toothpick

      cocoa powder unsweetened cocoa

      cornflour cornstarch

      dark chocolate semisweet or bittersweet chocolate

      desiccated coconut dry unsweetened shredded coconut

      double cream heavy cream

      flower paste petal/gum paste

      greaseproof paper wax paper

      icing sugar confectioners’ sugar

      piping bag pastry bag

      piping nozzle piping tip

      plain chocolate semisweet chocolate

      plain flour all-purpose flour

      self-raising flour self-rising flour

      sugar paste rolled fondant icing

      Vanilla sponge

      Light and luscious, this vanilla sponge recipe will never fail to produce a great sponge base for afternoon tea or brilliant pops! If you fancy a change, for a more zingy flavour simply follow the flavour tips for a citrus version.

      You will need…

      • 175g (6oz) soft butter or margarine

      • 175g (6oz) caster sugar

      • 1 tsp (5ml) vanilla extract (or 2 tsp/10ml weaker vanilla essence)

      • 3 large eggs, beaten

      • 175g (6oz) self-raising flour

      1 Preheat your oven to 180°C/350°F/Gas 4 or 160°C for an electric fan-assisted oven.

      2 Grease and line a deep 20cm (8in) round baking tin or two shallow tins and set to one side.

      3 Add the butter and sugar to СКАЧАТЬ