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Magical Animal Cakes by Angela Romeo

Magical Animal Cakes by Angela Romeo

Author:Angela Romeo
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-01-31T16:00:00+00:00


TeDdY BeAr GiNgErBrEaD

Look for sets of teddy-bear cutters in assorted sizes so that you can make a whole family of teddy bears. These teddy bears are brown, but you could turn them into snowy polar bears, if you prefer.

Basic Spiced Gingerbread (see page 18)

plain/all-purpose flour, for dusting

Royal Icing (see page 22)

brown, black and pink gel or paste food colouring

teddy-bear cutters in three different sizes

baking sheets, lined with baking parchment

pastry/piping bag or make your own (see page 29)

Makes 10–12

Prepare the basic spiced gingerbread, stopping at the end of Step 3. Preheat the oven to 160˚C (325˚F) Gas 3.

Lightly dust a clean surface with flour and roll the dough evenly to a thickness of 3 mm/⅛ inch. Use the cutters to stamp out as many cookies as possible from the dough, cutting each one as close as possible to the next one. Arrange the cookies on the prepared baking sheets. Gather the dough scraps together, knead lightly, re-roll and stamp out more cookies until all the dough has been used up. Bake the gingerbread in batches on the middle shelf of the preheated oven for 10–12 minutes or until firm and lightly browned at the edges. Allow the cookies to cool completely on the baking sheets before icing.

Prepare the royal icing. Put half the icing in one bowl, one quarter in a second bowl and the last quarter in a third bowl. Tint the largest bowl of icing light brown using the food colouring. Tint the second bowl black and the remaining bowl pink. Cover and set aside.

Take 3 tablespoons of brown icing and add a little more colour to make it a deeper brown. Fill a pastry/piping bag with this darker colour and pipe outlines around the edge of each bear. (See page 22 for instructions on flooding.) Allow to dry for at least 10 minutes. Flood the insides of the outlines with paler brown icing. Allow to dry for 20 minutes. Pipe paws and ears onto each bear with the darker brown icing. Pipe the eyes, nose and mouth onto each bear using the black icing in another pastry/piping bag. Finish by putting the pink icing in another pastry/piping bag and piping a bow tie on each bear. Allow to dry completely before serving.



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