Download Boutique Wedding Cakes: Bake and Decorate Beautiful Cakes at by Victoria Glass PDF

By Victoria Glass

A chic marriage ceremony cake is the suitable finale to a marriage breakfast. even if you make a cake in your personal marriage ceremony or for a pal or relative as a considerate reward, Boutique marriage ceremony tarts will convey how brilliant muffins are inside everyone's achieve. professional baker and sugar-crafter Victoria Glass courses you thru the method - from determining the fitting cake, baking and adorning, the best way to convey and current the cake, in addition to adapting the recipes to visitor numbers. the elemental thoughts educate you ways to accomplish professional-looking effects and step by step images demonstrates basically the right way to gather your spectacular-looking cake. in addition to useful suggestion there are 19 beautiful designs that you should stick to, starting from vintage attractiveness to the daring, vivid & appealing, each one followed by way of their very own cake recipe - from a standard fruit cake to a eco-friendly tea and ginger sponge. no matter what your flavor, you could create an unforgettable marriage ceremony cake that's actually certain to you - no matter what your baking skill and no matter what your finances.

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If you don’t have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water. 2. When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 8 ounces of milk chocolate and stir until all of the chocolate is melted and smooth. 3. Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 86 to 88°F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 86 to 88°F.

Be careful not to let it burn. Transfer the coconut to a bowl to cool completely. 3. In a large mixing bowl, combine the remaining 3 cups coconut, the sweetened condensed milk, corn syrup, and vanilla. Beat by hand or with an electric mixer until well blended. Slowly add the confectioners’ sugar and beat for 2 more minutes. Place in the refrigerator until cold. 4. With your hands, form the chilled mixture into 1-inch balls. Roll each one in the toasted coconut. Make sure each ball is generously coated.

CHOCOLATE GOOSEBERRIES Substitute 36 large gooseberries for the strawberries. Peel the paper covering from the gooseberries to reveal the fruit. Hold the berries by the papery husks to dip them into the chocolate. Dip each one up to the husk. CHOCOLATE GRAPES Substitute 36 large green grapes for the strawberries. Insert a toothpick into each grape to dip into the chocolate. Cover the fruit completely in chocolate. Remove the toothpick before the chocolate sets. CHOCOLATE ORANGES Substitute 24 fresh orange sections for the strawberries.

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