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

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      You will need…

      • 500g (18oz) icing sugar

      • 250g (9oz) salted butter (must be soft)

      • ¹⁄₂ tsp (2.5ml) vanilla extract (or 1 tsp weaker vanilla essence)

      • about 2¹⁄₂ tbsp (35ml) water

      1 Sift the icing sugar on to the butter in an electric mixer, add the vanilla extract and beat on slow.

      2 Gradually increase the speed to high until the mixture is light and fluffy. Add the water until the desired consistency is reached.

      Buttercream can be combined with citrus for extra flavour. For either a lemon or orange buttercream, add ¹⁄₂ tsp (2.5ml) of a good-quality lemon or orange oil. Alternatively, zest a cleaned, unwaxed lemon or orange and mix into the buttercream.

Chocolate buttercream

      This chocolate buttercream is a perennial favourite. It’s best to buy the chocolate in callet form, as the small pieces melt more evenly. Strawberry and caramel-flavoured chocolates are also available.

      You will need…

      • 125g (4¹⁄₂oz) dark chocolate callets

      • 250g (9oz) soft butter

      • 250g (9oz) sifted icing sugar

      1 Put the couverture chocolate callets in a plastic jug and place in a microwave on medium for two minutes and then in short bursts until it is melted (see also Tempering Chocolate).

      2 Cream the soft butter and icing sugar in an electric mixer on slow. Add the liquid chocolate, mixing and beating on high until soft and light.

      Lemon cream cheese frosting

      The addition of cream cheese and lemon in this frosting makes it smoothly rich yet fresh and zesty — a real winner.

      You will need…

      • 30g (1oz) soft butter

      • 80g (3oz) cream cheese

      • 1 tsp finely grated lemon zest

      • 240g (8¹⁄₂oz) sifted icing sugar

      1 Cream the butter, cream cheese and lemon zest in a small bowl with an electric mixer until light and fluffy.

      2 Gradually beat in the icing sugar.

      Dark chocolate ganache

      A ganache is a rich mixture of chocolate and cream used for a frosting or filling. For this recipe you can use any good-quality dark or plain chocolate — see Chocolate & Coatings and also Microwave Tempering. These instructions can be used for various chocolate flavours.

      You will need…

      • 500ml (18fl oz) double cream

      • 120g (4oz) glucose

      • 500g (18oz) dark or plain chocolate callets

      1 Put the cream and glucose together in a plastic bowl in a microwave and bring to the boil.

      2 Pour over the chocolate callets in a bowl and stir until smooth. Allow to cool. Use the following day.

White chocolate ganache

      Make this in the same way as the dark version. You could also use strawberry or caramel-flavoured couverture chocolate. You will need…

      • 250ml (9fl oz) double cream

      • 60g (2oz) glucose

      • 500g (18oz) white or milk chocolate callets

Royal icing

      Royal icing is used in small amounts to pipe eyes and fine details, and also to fix embellishments. You can make your own, described below, or use a commercial powder mix. You can use fresh egg white or dried egg powder. If you are using a dried powder, add water and soak for a minimum of forty minutes or even overnight in a refrigerator. When ready to use, strain the mixture first.

      you will need…

      • 500g (18oz) sifted icing sugar

      • 2 egg whites, or 15g (¹⁄₂oz) dried egg albumen powder mixed with 75ml (2¹⁄₂fl oz) water

      1 Sift the icing sugar directly into a bowl and add the fresh egg whites or strained soaked dried egg whites. Using an electric mixer, mix slowly on a low speed for five minutes until the icing has reached a ‘stiff peak’ stage.

      2 It is now ready to use or store. It can be stored in the refrigerator for two to three days covered with СКАЧАТЬ