A Baker's Field Guide to Cupcakes: Deliciously Decorated by Dede Wilson

By Dede Wilson

This box advisor to latest most well-liked baked reliable comprises 15 grasp recipes for cake batters and frostings and 60 easy-to-follow recipes for creatively embellished cupcakes for vacation trips, distinctive events, and each day.

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Line a baking tray. Brush the parcel with eggwash again, then, using the back of a knife, score a criss-cross pattern over the parcel. Place on the baking tray and bake for 15 minutes until golden brown. Serve warm. See all French Breads FRENCH BREADS During my time at the Dorchester Hotel in London, this brioche was a great favourite of the Sultan of Brunei. It’s fabulous when toasted and served on a bed of rocket salad, with a lemon and dill vinaigrette. You need to make the dough the day before.

Put the flours, sugar and baking powder into a large bowl and mix together. Add the butter, eggs and milk and, using your hands, mix together thoroughly for 6 minutes. Turn the dough out onto a lightly floured surface and, using a rolling pin, flatten it to about 5 cm/2 inches thick. 5 cm/2–3 inch cutters), cut out the scones. Put the scones on the baking tray and brush with the eggwash. If you’ve the time, chill the eggwashed scones in the fridge for 30 minutes before baking to help with a straight rise.

All the recipes in this book have special memories for me; some are from my childhood and some were discovered during my travels abroad. The textures and flavours all vary greatly, reflecting their origins, and I have added something of myself to all these recipes to make them unique and, I hope, satisfying to recreate. Baking bread is a very sociable experience – you will find the whole family crowding into your kitchen, drawn by the irresistible fragrance of salmon brioche or a potato and rosemary focaccia.

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