By Ruth Clemens
Learn how even the busiest of busy women can whip up amazing selfmade treats in subsequent to no time! Ruth Clemens, finalist at the unique sequence of The nice British Bake Off, stocks her secrets and techniques in developing quickly yet attractive tarts, bakes and biscuits. choose between 25 attractive tasks to make in lower than an hour, less than three hours or under an afternoon and be surprised at what you could in attaining! Ruth Clemens is a baker, cake decorator and extremely busy spouse and mom. thoroughly self taught, Ruth's ardour for baking and sugarcrafting shines via on her web publication, The crimson Whisk.
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Extra info for The Busy Girl's Guide To Cake Decorating: The Fast, Simple Way to Impressive Cakes and Bakes
S Makes: 30 (¾-inch) trufﬂes 12 ounces semisweet chocolate, chopped ¾ cup whipping cream 2 tablespoons Kahlúa ½ teaspoon almond extract ½ teaspoon plus 1 tablespoon ground cinnamon 1 to /8 ¼ teaspoon cayenne pepper ¼ cup unsweetened cocoa powder F luted 1 -inch paper candy cups ( optional ) Step 1 Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil. Pour the cream over the chocolate and stir gently with a flexible spatula until the chocolate is melted and smooth.
These are a fun TV-watching snack, and they also make a great ice-cream topping. S Makes: about 30 clusters 8 ounces milk or white chocolate, chopped 2 cups miniature salted pretzels Step 1 Line a baking sheet with waxed paper. Melt the chocolate in a bowl set over a pan of hot water (see Melting Chocolate, page 12), stirring frequently until melted and smooth. Remove from the heat and stir in the pretzels. Step 2 Use a spoon to drop clusters of 2 or 3 pretzels onto the waxed paper. Refrigerate until the chocolate is firm, about 1 hour.
S 45 S 10061_BBB_Int 45 page45 10061 • 20801254 3/27/08 3:18:42 PM S Coconut–Smoked A lmond Haystacks S The smoked almonds give these chocolate clusters a mysterious, appealing edge. If you prefer, you can substitute plain toasted almonds. S Makes: 16 to 18 clusters 8 ounces bittersweet or semisweet chocolate, chopped 1 ½ cups sweetened flaked coconut ¾ cup smoked almonds ( about 5 ounces ), finely chopped Step 1 Line a baking sheet with waxed paper. Melt the chocolate in a large heatproof bowl over a pan of hot water (see Melting Chocolate, page 12), stirring frequently until melted and smooth.