By Krystina Castella
Journey the realm of cake! muffins are on the middle of life's celebrations in each nook of the globe. A bite-size lamington is a deal with with tea in Australia. In Africa, golden fritters bursting with candy fruit are well known highway snacks. Honey muffins have fun new beginnings in Jewish culture, and peach buns are an emblem of sturdiness in Taiwan. Fruitcakes, from Germany's stollen to Italy's panettone, are renowned Christmas fare. This delectable cookbook bargains greater than a hundred and fifty impossible to resist recipes observed via mouthwatering photos, rules for scrumptious diversifications, and engaging historic and cultural evidence. it is a must-have for an individual who loves making (or eating!) cake.
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Extra resources for A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far
Surf ’s Up This tropical-themed cake is perfect for the teenage ‘dude’ or cool surf ‘chick’ that likes nothing more than catching a wave or just ‘hanging out’ at the beach! The colour scheme perfectly captures the essence of hot, summer days and the cake – complete with realistic sand effect – is sure to wow your guests at a summer party or barbeque. 5cm (5∕8in) light gold ribbon 1 Shave the crust off the bottom of each 28cm (11in) cake and trim the tops flat to level them. Cut out the surfboard in two pieces from one layer of cake using the template provided (see Templates).
To achieve a slightly sharper angle around the top of the cake, use two smoothers to gently push the icing into the edge. Work around the cake and keep smoothing the top and sides again as you go. 11 Before you assemble the cake you need to decorate the top tier with the paint splat effect. Mix the bright pink dust with clear alcohol or lemon extract so that it is wet enough to flick without being too watery. Wet your flat brush with the ‘paint’ mixture then, holding the brush fairly close to the cake, pull the bristles back with your finger and let go!
2 The majority of the shapes in this project begin with a basic ‘coil’. To make a basic coil shape, thinly roll out the flower paste and use the 5mm (1/4in) strip cutter to cut out 18cm (7in) pieces of an even width. If you want your cake to look the same as mine, use the following paste food colouring: • Pink flower: claret for the petals and a stronger claret for the centre. • Red flower: red extra for the petals and mix peach with a touch of red extra for the centre. • Blue flower: baby blue for the petals and mix baby blue and grape violet for the centre.