Baking for You

Baking
for you
Interview
Jamie Oliver
Winning recipes
How to?
Marzipan Cake
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Contents
Marzipan Cake
The how to’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
Winning Recipes
Mint Chocolate Truffles as winner
PAGE: 17
Comic Strip
The strip of the month
PAGE: 20
Montly Column
Our montly columnist of this year: Buddy Valastro
PAGE: 22

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

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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.

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ingredients
225g/8oz plain flour
350g/12½oz caster sugar
85g/3oz cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 free-range eggs
250ml/9fl oz milk
125ml/4½fl oz vegetable oil
Espresso buttercream
ingredients
1 pound bag of powdered sugar
1/2 cup milk
1/8 to 1/4 teaspoon salt
1/2 teaspoon Vanilla
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
The chocolate cake
2 tsp vanilla extract
250ml/9fl oz boiling water
preparation
Preheat the oven to 180C/350F/Gas 4. Grease and line two
20cm/8in sandwich tins.
For the cake, place all of the cake ingredients, except the boiling
Espresso buttercream
Put it together
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
2 sticks butter, cut into ½ inch slices
1/2 cup shortening
2 tablespoons instant espresso powder dissolved
in 2 tablespoons boiling water.
preparation
Marzipan cake
using the whisk attachment on your electric
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.

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Pagina 8

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How to make a decorative marzipan rose.
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.
Which tip to use
HOW TO DECOCATE
3)Take the large petal first and roll it into a spiral
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.
Basketweave Tip
Open Star Tip
Round Tip (Large)
Leaf Tip
Drop Flower Tip
Closed Star Tip
Round Tip (Small)

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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.
Interview
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.

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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.
Pagina 12

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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

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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.

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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.

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Winning Recipes
Ingredients:
Zucchini Muffins
2 cups all-purpose flour
1 cup butter, softened
½ cup confectioners’sugar
1 teaspoon vanilla extract
1 (12 ounce) package miniature chocolate
chips, divided
1 tablespoon vegatable shortening
Directions:
1. Preheat oven to 350 degrees F (175
degrees C).
2. Mix flour, butter, sugar, and vanilla extract
in a bowl until dough is smooth. Reserve
1/4 the chocolate chips; stir remaining
chips into dough until evenly distri-
Ingredients:
½ cup of vegetable oil.
1 cup of sugar.
2 medium eggs.
1 cup of shredded zucchini.
1 ½ cups of all-purpose flour.
¼ teaspoon of baking powder.
1 teaspoon of baking soda.
½ teaspoon of salt.
½ cup of chopped walnuts.
Instructions:
1. Mix together the vegetable oil, sugar and eggs.
2. Add the shredded zucchini, flour, baking powder,
baking soda and salt.
3. Fold in the chopped walnuts.
Little Shortbread Cookies

ngredients:
ounces good-quality bittersweet choco-
te
ounces good-quality semisweet choco-
te
ne 14-ounce can sweetened condensed milk
int extract (3 to 4 drops)
ounces meltable milk chocolate
ecorator's sugar
reen food coloring or mint leaves
nstructions:
Recipe of the month!
Mint Chocolate Truffles
. Heat the dark chocolates and condensed milk in a
ouble boiler over medium-low heat until the choco-
te is melted 18 and the mixture is smooth. The mixure
will have a slight marshmallow texture. Stir in
The recipe of this month is: Mint
Chocolate Truffles! Congratulations
Debby Rhine, you are the winner of
this month! We made these delicious
truffles. Oh, we couldn’t stop eating
them. There were all eaten in an
hour.

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Comics

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Buddy Valastro
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Next month...
new recipes
our columnist
Cakeboss
winning recipes
big quiz
and a lot more!

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