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The Hummingbird Bakery Cake Days: Recipes to make every day special
Tarek Malouf
The bestselling, hugely popular Hummingbird Bakery offers a wonderful collection of easy and delicious cupcakes, layer cakes, pies and cookies to suit all occasions.The Hummingbird Bakery has brought their mouth-watering yet easy-to-make cupcakes to kitchens everywhere and this time they show readers how to bake delicious cakes and other sweet delights for those days of the year that are just meant for indulgence - such as birthdays, Easter, Valentine's and Christmas - as well as those times when you just deserve a little treat.This book takes you through the year to offer simple baking recipes suited to your favourite seasonal events or celebrations, plus inspired recipes that will encourage you into the kitchen even if there is no special occasion!‘Cake Days’ not only includes the Hummingbird favourites that so many people have come to love, but many brand new ideas such as cocktail and fizzy pop cupcakes, flower-infused cupcakes and even coffee- and tea-flavoured cupcakes. Whether you fancy a classic Red Velvet, want to enjoy an Earl Grey cupcake with your cup of tea, or bake Lemonade cupcakes for a party, the Hummingbird Bakers will how you how easy it is to make fun and delicious cakes. In addition readers will find the Hummingbird's new whoopie pies, easy tray bakes, classic layer cakes, fruit pies and plenty of scrumptious cookies.With a photograph for every recipe, plus tips and friendly advice, The Hummingbird Bakery's new cookbook is an essential and enjoyable addition to every kitchen.
Contents
Cover (#udfd39b28-ea89-5aba-bcb6-e543aad1a4e4)
Title Page (#u83abdaec-7831-5bed-9d66-50d31949e639)
Introduction
VALENTINE’S DAY
SPRING WEEKEND BAKES
MOTHER’S & FATHER’S DAY
EASTER
SUMMER AFTERNOON TEA
BIRTHDAYS & CELEBRATIONS
RAINY DAY TREATS
HALLOWEEN & BONFIRE NIGHT
CHRISTMAS
Baking Essentials
Decorating Ideas
Suppliers
Acknowledgements
About the Author
Copyright
About the Publisher (#litres_trial_promo)
INTRODUCTION
At The Hummingbird Bakery we love to celebrate throughout the year. Whether our customers are looking for an impressive cake for a special occasion, cupcakes for a children’s birthday party or a treat for themselves or a friend, we hope our cakes help make their day a little bit special.
Although many of our customers don’t wait for a reason to come in and buy some cupcakes, more often than not people visit us to buy cakes for a friend or family member’s birthday, or to mark an event. After starting our Facebook page, we soon noticed that thousands of people were making our recipes at home and posting pictures of their results! We realised that home baking has become popular once again, bringing people together to celebrate. A cake is a wonderful, affordable way to toast good news or to cheer someone up, and Cake Days is about celebrating throughout the year, no matter how small the occasion.
At The Hummingbird Bakery we develop recipes that reflect how we feel as the year progresses and we always use seasonal ingredients. For us, the beginning of the year means preparing for Valentine’s Day, with lots of colourful cupcakes to chase away the cold and treats for couples to share. We sell rich, indulgent, chocolaty Daily Specials during these chilly days – little luxuries to keep people happy until spring arrives.
As the days get longer, our Daily Specials and creations become more floral and fruity, taking advantage of the seasonal goodies that are readily available at this time. Last spring we launched our flower blossom and floral cupcakes range, which our customers loved and are perfect as Mother’s Day presents. Our late-summer Specials let us be a little wilder with our imagination, using sweets, candies, sodas and other childhood favourites as our inspiration.
Birthdays and anniversaries often bring people into the bakeries and in this book you will find some easy cakes, cookies and whoopie pies that always create excitement at parties, plus some amazing layer cakes that many of our fans love to bake. Our three- or four-layer cakes take a little longer but are well worth the extra effort. But birthdays aren’t just about children and our cocktail cupcakes are delicious alcoholic indulgences for grown-ups.
When autumn arrives, we turn our attention to Halloween and Bonfire night. Since we first opened in 2002, Halloween has become a much-loved event in Britain and our themed cupcakes, cheesecakes and pumpkin goodies fly off the shelves! As Christmas approaches our offerings become more fragrant with nutmeg, cinnamon, nuts and chocolate. We enjoy decorating our cupcakes with handmade Christmas decorations, and love watching our customers buying boxes to give as festive gifts.
I hope you’ll enjoy baking from our brand new collection of Hummingbird recipes and take pleasure in sharing your delicious homemade cakes with friends and family.
Tarek Malouf
VALENTINE’S DAY
TIRAMISU CUPCAKES
The Italian-restaurant favourite recreated in cupcake form. The creamy mascarpone and strong coffee flavours come bursting through the middle of this heavenly delight.
Makes 12–16 cupcakes
FOR THE SPONGE
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
¼ tsp salt
1 tbsp baking powder
2 large eggs
240ml (8½fl oz) whole milk
½ tsp vanilla essence
FOR THE SOAKING SYRUP
250ml (9fl oz) strong coffee
75ml (2½fl oz) Kahlúa
3 tbsp caster sugar
FOR THE FILLING AND FROSTING
400g (14oz) mascarpone cheese
50ml (1¾fl oz) Kahlúa
300ml (10½fl oz) double cream
30g (1oz) icing sugar
Cocoa powder, for dusting
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together the butter, sugar, flour, salt and baking powder on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
3. Break the eggs into a jug, then add the milk and vanilla essence and mix together by hand. With the electric whisk or mixer running on a low speed, slowly pour three-quarters of the wet ingredients into the flour and butter mixture. Once everything has been mixed together, scrape down the sides of the bowl to pick up any ingredients that were missed, then add the rest of the milk mixture and mix the batter again, now on a medium speed, until it is smooth and even.
4. Divide the batter between the paper cases, filling them up to two-thirds. If any batter is left over, use it to fill up to four more cases in a second tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Leave to cool slightly before removing from the tin, then place on a wire rack to cool completely while you make the soaking syrup.
5. Pour the coffee and Kahlúa into a saucepan and stir in the sugar. Place the pan on the hob and bring to the boil, allowing the liquid to reduce by about half, then remove from the heat and set aside to cool.
6. Meanwhile, make the frosting. Using the electric whisk, beat the mascarpone and Kahlúa until smooth. Pour the cream into a separate bowl, add the icing sugar and whip into soft peaks. Fold the whipped cream into the mascarpone mixture, making sure it is evenly mixed in.
7. When the cupcakes have cooled, use a sharp knife to cut a piece out of each sponge – about 2cm (¾in) in diameter and 3cm (1¼in) long – and set aside. Pour approximately 1 teaspoonful of the soaking syrup over each cut-out piece of sponge and pour another teaspoonful into the hollow of each cupcake.
8. Fill each hollow to about halfway with the mascarpone cream, then place the cut-out pieces of sponge back on top of the hole, covering the filling and, if necessary, trimming the sponge pieces to fit. Lastly, frost the cupcakes with the remaining mascarpone cream and dust lightly with cocoa powder.
MOCHA CUPCAKES
On cold winter days customers queue up at our bakeries to order hot mochas from our baristas, so we decided to combine the espresso and hot chocolate flavours in a delicious cupcake.
Makes 12–16 cupcakes
FOR THE SPONGE
240ml (8½fl oz) whole milk
15g (½oz) hot-chocolate powder
5g (¼oz) instant espresso powder
80g (3oz) unsalted butter, softened
280g (10oz) caster sugar
240g (8½oz) plain flour
1 tbsp baking powder
¼ tsp salt
2 large eggs
FOR THE FROSTING
50ml (1¾fl oz) whole milk
30g (1oz) hot-chocolate powder
500g (1lb 2oz) icing sugar
160g (5½oz) unsalted butter, softened
12–16 heart-shaped chocolates, to decorate
One or two 12-hole
deep muffin tins
1. Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
2. To make the sponge, gently warm the milk, without boiling it, then remove from the heat and add the hot-chocolate powder and coffee powder. Stir until dissolved and set aside.
3. Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk the butter, sugar, flour, baking powder and salt together on a low speed until the texture of fine breadcrumbs.
4. Break the eggs into a jug, pour in the mocha-flavoured milk and whisk together by hand. Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Increase the speed to medium and continue mixing until you have a smooth and thick batter. Scrape down the sides of the bowl, add the remaining milk mixture and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again.
5. Spoon the batter into the paper cases, up to two-thirds full. If any batter is left over, use it to fill up to four more cases in another tin. Pop in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Allow to cool slightly, then remove from the tin and place on a wire rack, letting the cakes cool completely before you add the frosting.
6. To make the frosting, warm the milk gently in a saucepan, add the hot-chocolate powder and stir to dissolve. Remove from the heat and allow to cool completely.
7. Using the electric whisk or freestanding mixer with the paddle attachment, whisk the icing sugar with the butter on a low speed until the mixture is sandy-textured and no large lumps of butter are left. Gradually pour in the cooled chocolate milk, still mixing on a low speed, then increase the speed to high and whisk until light and fluffy.
8. When the cupcakes are fully cooled, divide the frosting between them, smoothing it on with a palette knife and making a swirl in the frosting. Decorate each cake with a heart-shaped chocolate to finish.
VANILLA AND CARDAMOM WHOOPIE PIES
Cardamom is an exotic eastern spice, which also works really well with creamy vanilla fillings and sponges. It certainly spices up a plain vanilla whoopie pie.
Makes 8–10 pies
FOR THE SPONGE
1 large egg
150g (5½oz) caster sugar
125g (4½oz) plain yoghurt
