Baking for You by Jelle van Dongen

Baking for you

Interview

Jamie Oliver

Winning recipes

How to? Marzipan Cake

Contents Marzipan Cake The how toâ&#x20AC;&#x2122;s by making a delicious marzipan cake PAGE: 6

Interview With Jamie Oliver! PAGE: 11

Advice Column Response to the questions of our magazine readers PAGE: 15

Comic Strip Winning Recipes

The strip of the month PAGE: 20

Mint Chocolate Truffles as winner PAGE: 17

Montly Column Our montly columnist of this year: Buddy Valastro PAGE: 22

Jamie Oliver This month Jamie Oliver at the cover Jamie Oliver one of the best cooks of the world. We got the honour to interview him. Look at the interview page! We had a lot of fun with him of course.

* And a little secret of Jamie Oliver: He loves to read our magazine! 4

Marzipan cake how to make a perfect layered marzipan cake There are marzipan cakes in a lot of different forms and flavours. You can make a cute small one or a stunning big one. This recipe will tell you exactaly how to make a lovely marzipan cake. Of course you can make them in a lot of different flavours but this is an recipe which tastes lovely and looks awesome. It is a chocolate cake filled with espresso buttercream and blueberryjam.

Marzipan cake

The chocolate cake ingredients

2 tsp vanilla extract

225g/8oz plain flour

250ml/9fl oz boiling water

350g/12½oz caster sugar 85g/3oz cocoa powder 1½ tsp baking powder 1½ tsp bicarbonate of soda

preparation

2 free-range eggs 250ml/9fl oz milk

Preheat the oven to 180C/350F/Gas 4. Grease and line two 20cm/8in sandwich tins.

125ml/4½fl oz vegetable oil

For the cake, place all of the cake ingredients, except the boiling

Espresso buttercream 2 sticks butter, cut into ½ inch slices

Espresso buttercream

1/2 cup shortening

ingredients

2 tablespoons instant espresso powder dissolved in 2 tablespoons boiling water.

1 pound bag of powdered sugar 1/2 cup milk 1/8 to 1/4 teaspoon salt 1/2 teaspoon Vanilla

preparation using the whisk attachment on your electric

Put it together When you have baked the chocolate cake and it has cooled down it’s time to make it taste even better and put a nice filling in it. We’re going to put two layers of filling in it, one layer with blueberry jam and one layer with espresso buttercream. Firstly you cut the

cake diagonally in 3 layers of the same size. Then you take the lowest layer of the cake and spread some espresso buttercream on top of it. Then put the middle cake layer on top of the lower one. Spread blueberry jam on that one. After that you put the upper layer on top of the middle one. Then you need to spread all the leftover espresso buttercream all over the cake. Make sure you spread it equally to make sure the marzipan will be smoothly laying on top of the cake. Now, the

cake is done and spread with buttercream it is time to put the marzipan on it. Firstly, you roll the marzipan to make sure it has the right thickness. Now you gently put the marzipan on top of the cake and put the marzipan tight around the cake. Use a smoother to make the edges nice and straight. Now your cake is finished! You can make it even more pretty and decorate it using the decoration ideas on the next page.

Pagina 8

HOW TO DECOCATE

How to make a decorative marzipan rose. 3)Take the large petal first and roll it into a spiral 1)For each rosebud, you need 3 hazelnut-sized balls of marzipan and one twice as large. Place these pieces of marzipan between two sheets of cellophane. 2)Start with the larger piece of marzipan by pushing it down sideways to make it longer, and then flatten one long side with your thumb until it is very thin (dusting the marzipan with icing sugar helps prevent it sticking). For the other petals, begin to push one of the smaller balls down with your thumb, starting from the centre to one side, until it forms a round petal, with one thick and one thin side. Repeat with the other balls.

shape, thin side up. This will form the centre of the rose. 4)Take one of the smaller petals, thin side up, and lay it around the centre over the seam. 5)Then tuck the third petal slightly inside the second petal and squeeze it around the centre. 6)Slightly curve the edge of the petals out with your fingertips. 7)To make a large open rose, continue by laying another 3 petals of the same size around a rosebud, each slightly overlapping the other. 8)Pinch excess marzipan off the bottom of each rose. 9)While still wet, dip the finished roses into some edible glitter then let the roses dry

How to Fill and use a Pastry Bag 1. Secure the frosting tip and coupler on the pastry bag. Place the tip of the pastry bag in an empty tall glass. Fold the wide opening of the bag halfway over the glass. 2. Use a spoon to transfer frosting to the pastry bag. When it's three-fourths full, pull the sides of the pastry bag up over the frosting. Remove the bag from the glass, twist the open end to close it and apply pressure to the bag to pipe the frosting on.

Which tip to use

Basketweave Tip Open Star Tip Round Tip (Large) Leaf Tip Drop Flower Tip Closed Star Tip Round Tip (Small)

Interview Hi Jamie, How are you today? Heey, I’m fine, it is good to be here. That is good to here, shall we start with the interview? Alright, let’s start! Well let’s begin with your youth. How would you describe it? My father was quite strict, my mother very sweet and gentle. My father fired people and my mother took them again. We lived under the same roof as the one of the restaurant. The living room was very small and most of my childhood I shared my bedroom with my sister. I was always in the restaurant. There was a warm atmosphere, there were always people. My father was always at work and I had to help him. I was eight I have been in the pub virtually any job-practiced of cleaning toilets to refill drinks - which I later find a good thing. You learn so much.

You grew up in the kitchen of your father’s pub? Was it your destiny to become a cook? Haha honestly, I don’t believe in destiny. I wasn’t born to become a cook. I just became a cook. It was although in the line of logic, because I grew up in the pub of my parents. The world of cooking is the only world I know. If I wanted to make some extra money, I had to scrape roots. How do you keep your relationship in balance? You're on the go. And with four small children. People separated for less…. Jools was very clear after the birth of our oldest daughter. If we want our marriage endures, we agree that you work from Monday to Friday and weekends you will be at home for me and the children. I used to work seven days a week, so that was a huge chance in my life. But exactly it turned out that it went quite well. Not only for us, but also for the team I worked with. I could let them do some of my work so that went quite well. There came more in my life. During the holidays I feel for the most time really free and even today I try to be earlier home at Friday so I can get a piece. How busy I am, I always try to be as much as time staying with the kids. Especially now there still so young, it is important to spend enough time together with them.

Pagina 12

Sometimes I just work at home. I think I am not that different than other parents today. As a working parent, you are dealing with thousands things and meanwhile trying to be a good mother or father. I think parenting is a really difficult job, and it takes a lot of responsibility, don’t you think? I don’t really because I don’t have any children yet, but let’s talk about your free time. How do you relax after your work? Sometimes when I am really bored, I sit behind my drums or do some yoga. At the weekend I find cooking for my family also very relaxing. But the most delightful thing is messing in the garden with the kids. Building huts and stuff. And as I told you: I'm a little weird. So I have my own army tank. Thus we crosses over the old Roman roads, in the vicinity of our house, and through the fields. You can even find them through the water. It's really a stupid hobby, but the kids do not know better. They are grown up, it is normal for them.

Haha, well let’s have it about your cooking skills. You make cooking seem so easy. You got everything you need, everything goes very fast and everything works. Do you understand the frustration of people in whom it is not that easy? Yes ofcourse. Something that fails, is not fine. That is so with everything in life. But I still think everybody can make my dishes. I have many recipes simplified so you rarely need more than four or five ingredients. I also try to make everything in terms. Alright, I know I can speak easily about this, but I am doing this thing for like ten years. I am in my own kitchen. Yet, if it fails, you shouldn’t give up at all. A question from a friend of my: you have a very typical way of scrambling ingredients. Are you aware of this? Well, actually yes. I love to work with my hands. The funny thing is, it is mainly men who then show me. In the begin I often think they find an annoying man. They see a young, hip guy who is able to work hard in the kitchen and their women find it fantastic. And that why that think I am a very annoying person. But now that has changed. In the beginning I got at signings or demonstrations 99 percent women. Now it is fifty-fifty. It looks like the girls finally got their boys to cook. And why not? Women have busy jobs as well.

A question from a friend of my: you have a very typical way of scrambling ingredients. Are you aware of this? Well, actually yes. I love to work with my hands. The funny thing is, it is mainly men who then show me. In the begin I often think they find an annoying man. They see a young, hip guy who is able to work hard in the kitchen and their women find it fantastic. And that why that think I am a very annoying person. But now that has changed. In the beginning I got at signings or demonstrations 99 percent women. Now it is fifty-fifty. It looks like the girls finally got their boys to cook. And why not? Women have busy jobs as well. Can everybody cook? Yes, I’m convinced of that. Who says he can’t cook, hasn’t tried yet. Although some people have less problems with cooking than others. I can only say, start with simple things, keep trying and trying and pay attention to your ingredients. A good extra virgin olive oil and fresh herbs are must haves in every kitchen. Do you take your time when people approach you on the street? As much as possible. I used to be able to go to the supermarket in 15 minutes. Now it takes me 30 minutes. I hate it when someone fails to get to me. If I have time, I will reply. What some may say, I’m not arrogant.

Well here is my last question: What is the best dish you have ever eaten? I remember myself a phenomenal dish during a vacation with my wife in Italy. An al dente pasta with fresh tomatoes, seafood and olive oil, in a tinfoil in the oven. It was just fantastic! Well that was it, thanks for your attention, and good luck with everything! Yes, thank you, you also good luck, it was an honor to be here. Goodbye

Baking advice What is the best way to check if a baked cheesecake is done? Gently shake the cheesecake. If the cheesecake looks nearly set and only a small circle in the center jiggles slightly, it is done. (The center will firm up during the cooling time.) Using a knife to test a cheesecake may create a crack in the top and will not work for cheesecakes made with a large amount of sour cream because it won't give an accurate test. Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

Why does it make a difference what kind of fat I use in cookies? Butter is the gold standard for cookie baking and some recipes have scrumptious flavor and correct texture only when butter is sued. In this magazine, weve included those recipes by specifying "butter (no substitutes)." Butter is necessary in most of our recipes for cutouts and slice-and-bake cookies, and in a few other recipes. Our recipes that call for either butter or margarine produce good results with either fat, as long as you use a margarine that contains 80 percent vegetable oil. If the fat percentage is not clear from the front of the box, check the nutrition label; the margarine should have 100 calories per tablespoon. You may have to read a lot of labels until you find one that works. Brands of margarine that contain 80 percent vegetable oil include Land O'Lakes, Mazona, Nucoa, and some store brands. Be aware that these companies also produce lower-fat margarines, so check labels carefully.

Why do meringue pies weep? Overcooking a meringue causes those little sugary drops of moisture on top baked meringues. It is difficult to not get this, as most recipes now bake longer at lower temperatures to cook the egg whites enough to eliminate any risk of salmonella. We recommend following the recipe, beating and baking as written. Weeping, the watery layer between the meringue and the filling is caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin

Why does my fudge always turn out so granular?

It sounds like you have unmelted sugar crystals that “seeded” your fudge. When sugar, butter, and chocolate are melted, they are unstable. They want to return to their crystalline forms—and if one crystal is present, it will replicate itself until you have a big chain reaction. Try again. The remedy is to wash down the sides of your pot with hot water at the boiling stage—just a pastry brush dipped in hot water will do—to return any errant crystals into the boiling liquid, where they will dissolve.

Winning Recipes Zucchini Muffins

Ingredien ts: ½ cup of v egetable o il. 1 cup of su gar. 2 medium eggs. 1 cup of sh redded zu cchini. 1 ½ cups o f all-purpo se flour. ¼ teaspoo n of baking powder. 1 teaspoo n of baking soda. ½ teaspoo n of salt. ½ cup of c hopped wa lnuts. Instructio ns: 1. Mix toge ther the ve getable oil 2. Add the , sugar an shredded d eggs. zucchini, fl baking sod o ur, baking a and salt. powder, 3. Fold in the chopp ed walnuts .

Ingredients: ose flour 2 cups all-purp ftened 1 cup butter, so ners’sugar ½ cup confectio lla extract 1 teaspoon vani olae miniature choc ag ck pa e) nc ou 1 (12 d te chips, divide ng gatable shorteni 1 tablespoon ve Directions:

F (175 to 350 degrees 1. Preheat oven degrees C). vanilla extter, sugar, and 2. Mix flour, bu Reugh is smooth. do til un l w bo a tract in remaiolate chips; stir oc ch e th 4 1/ e serv ly distridough until even to in s ip ch ng ni

Little Shortbread Cookies

Recipe ofMint the month! Chocolate Truffles

Ingredients:

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8 ounces good-quality semisweet choco-

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One 14-ounce can sweetened condensed milk

Mint extract (3 to 4 drops)

8 ounces meltable milk chocolate

Decorator's sugar

Green food coloring or mint leaves

Instructions:

1. Heat the dark chocolates and condensed milk in a

double boiler over medium-low heat until the choco-

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Comics

Buddy Valastro Bartolo "Buddy" Valastro, is an Italian American celebrity chef, entrepreneur, and reality television personality. He currently serves as head baker at Carlo's Bakery in Hoboken, New Jersey. Buddy is married to Lisa Valastro and they have three children; Sofia (5), Buddy Jr. (4) and Marco (2). Wow, what an amazing month last month was. We had to go to Disneyland with the bakery for a big culinary party. At the party we had to serve 2000 creamhorns. That’s not an easy job, making and frying all those 2000 creamhorns. And you can’t make them a week before you eat them because then they don’t taste nice anymore. So one day before the actual party those horns had to be made, packed, and driven to Disneyland. That really would have given me a lot of stress if I had been there, but… you already feel it coming… I wasn’t there. I took a week of and went to Disneyland earlier together with my family because of my daughter’s fifth anniversary. My little girl would turn five. We were really enjoying al the rollercoasters and the ‘Disney magic’, as Buddy jr. likes to call it. This would be the first year I wouldn’t make Sofia a birthday cake because we were in Disneyland and we were there to relax. But my little girl was very disappointed when she heard that which made me feel guilty so I decided to call Mauro to come over to Disneyland and we could make a cake together. Disneyland offered us a kitchen and supplies so we could get started. I wanted to make her a big cake that looked exactly like the Disney castle and had her four favorite princesses on it: Jasmine, Mulan, Ariël and Belle. While we putted the cake together we had some problems but they were fixed pretty quick. The princesses, which I made out of marzipan, looked amazing and were awesome with the cake. When we showed the cake to Sofia at her birthday she couldn’t believe what she was seeing. She was so happy, I haven’t seen her so happy before. Her birthday party was also nice, we invited the whole family over to Disneyland and everyone enjoyed the party and the cake. Two days later the culinary party took place so the horns were delivered, we made a lot of cream and we filled the horns. At the party everyone said they liked the horns and that they were tasting really good. That was a nice end of my week full of Disney magic and I really look forward going there again one day.

Next month...

new recipes our columnist Cakeboss winning recipes big quiz and a lot more!