Bake me im Yours… Push Pop Cakes: full book
By Katie Deacon
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About this ebook
Discover...how to make push pop cakes, the most exciting cake decorating craze since cake pops!
Bake... gorgeous mini cupcakes with tasty cake recipes, and top with buttercream frosting, fondant icing or chocolate.
Decorate... your push pops with unique sugar designs, from animals and aliens to sugar flowers and seasonal motifs.
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Bake me im Yours… Push Pop Cakes - Katie Deacon
Introduction…
Cupcakes are a phenomenon – they have been taking the world by storm and nothing seems to stand in their way. Cupcakes not only look and taste delicious but they’re making way for some new and exciting ideas. First came cake pops, now welcome their super-cute big sister the cupcake push pop! As soon as I discovered the premise of combining my passion for baking with my nostalgic, child-of-the-90s memories, I was hooked. Layers of cake sandwiched together with frosting, just like a regular cupcake but in a no-fuss container, what’s not to love?
Push pops undeniably look impressive but they’re practical too. Easy to transport and store, they’re perfect for kids of all ages and make the ideal gift for a special occasion. Within this book I’ve included decorations and flavours that can be used for a whole host of events and celebrations, from Christmas to weddings. My aim is for these designs to provide you with a creative platform and inspire you to devise your own push pop masterpieces.
I really hope you have as much fun with these adorable little treats as I did thinking them up.
Keep sweet.
Katie xo
Tools & equipment
Before you start, it’s probably a good idea to look through the book and make a note of any equipment you have and what you need. Here is a basic list that will help you create all of the projects featured.
Electric hand whisk or freestanding mixer – for mixing cake batters
Mini cupcake tin (pan) – all of the recipes make 24 mini cupcakes, so either choose a 24-cup one or buy two 12-cup tins to save you baking time
Teaspoons – perfect size for measuring out your batter
Wire rack – to cool cupcakes
Food colour – paste is always best, as it won’t affect the consistency of cake batters and frostings
Cocktail sticks (toothpicks) – for adding food colour and indenting paste decorations
Non-stick rolling pin – for rolling out your sugarpaste (rolled fondant) and flower (petal/gum) paste
Craft knife – for cutting out paste shapes by hand
Cutters and plunger cutters – it’s a good idea to collect a few different designs
Palette knife – For lifting and turning paste pieces
Edible glue – for sticking paste shapes together
Edible ink pens – for adding small detailing
Small paintbrushes – for applying water, lustre dust and edible glue to paste decorations, and cornflour (cornstarch) to moulds
Foam mat – for drying paste decorations
Piping (pastry) bags – disposable is always best for ease of clean-up
Piping tubes (tips) – for decorating; try to get a set with a few different sizes
Push pop containers
Perspex push pop stand – for decorating and displaying your push pops
US cup measurements
If you prefer to use cup measurements, please use the following conversions. (Note: 1 Australian tbsp = 20ml.)
liquid
1 tsp = 5ml
1 tbsp = 15ml
¹⁄2 cup = 120ml/4¹⁄4fl oz
1 cup = 240ml/8¹⁄2fl 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/brown sugar
¹⁄2cup = 100g/3¹⁄2oz
1 cup = 200g/7oz
sifted icing
(confectioners’) sugar
1 cup = 100g/3¹⁄2oz
flour
1 cup = 125g/4¹⁄2oz
cream cheese
1 cup = 230g/8oz
peanut butter
1 cup = 260g/9¹⁄4oz
Recipes
So now you have your baking kit ready, it’s time to decide which delicious cake flavour you want for your push pops, whether it’s a classic like chocolate or something a bit more daring such as red velvet. Then simply choose a luxurious frosting to complement it – on offer are some exciting variations on the beloved traditional butttercream, including peanut butter and rose-flavoured!
Mini cupcake recipes
Vanilla
These vanilla mini cupcakes will always deliver, but I’ve also suggested some twists on the traditional flavouring for when you fancy something just a