By Maisie Parrish
Well known cake clothier and sugar-modeler Maisie Parrish returns with one other lovely number of children’s occasion brownies. every one layout is really captivating and brimming with personality, and may make any child’s cake a standout. Quick-to-make cupcakes and minicakes designed to enrich every one undertaking also are incorporated. With basic sugarcrafting and determine modeling innovations and transparent step by step images, Maisie’s designs are simply conceivable for even newbie sugarcrafters.
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Well known cake fashion designer and sugar-modeler Maisie Parrish returns with one other lovely number of children’s occasion truffles. each one layout is actually captivating and brimming with personality, and may make any child’s cake a standout. Quick-to-make cupcakes and minicakes designed to enrich each one undertaking also are integrated.
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Additional info for Fun & Original Children's Cakes
Add the cream of coconut and vanilla, and mix until just combined. Sift the powdered sugar over the mixture, and mix on low speed until combined. If the frosting seems too soft to spread, chill it in the refrigerator for 10 minutes to thicken. For a ﬂuffy, girlie explosion, follow the directions for dyeing shredded coconut in the Snowballz recipe (page 151), using a pale pink, fuchsia, or lavender food coloring. For a more unisex and bright, sunny look, tint the coconut with lemon yellow food coloring.
For a ﬂuffy, girlie explosion, follow the directions for dyeing shredded coconut in the Snowballz recipe (page 151), using a pale pink, fuchsia, or lavender food coloring. For a more unisex and bright, sunny look, tint the coconut with lemon yellow food coloring. Press the coconut into the frosting. 50 | ORGANIC AND CHIC to decorate | To toast coconut, spread 1 1⁄2 cups dried coconut in an even layer on a baking sheet and toast it in a preheated 350°F oven for 5 to 7 minutes, or until lightly browned and crunchy.
Bake for 40 to 45 minutes, or until a cake tester comes out clean. For cupcakes, bake for about 30 minutes. Cool in the pan(s) on a wire rack for 15 minutes, then unmold and let cool completely. If you’re making a layer cake, place the cooled cakes upside down on cake rounds. Using a serrated knife, slice the cakes in half horizontally and place each layer on a cake round, so that you have four cake layers. If there’s a noticeable dome on the top of any layer, use the serrated knife to gently cut the rounded top off, usually no more than 1⁄4 inch of cake.
Fun & Original Children's Cakes by Maisie Parrish