Download e-book for kindle: Cake Wrecks: When Professional Cakes Go Hilariously Wrong by Jen Yates

By Jen Yates

ISBN-10: 0740785370

ISBN-13: 9780740785375

Have your cake and chuckle at it, too, with the candy deal with referred to as Cake Wrecks: while specialist truffles pass Hilariously Wrong. From the writer of the ultrapopular web publication, listed below are the worst truffles ever, together with the gruesome, the foolish, the downright creepy, the accidentally unhappy or suggestive, and the simply simple humorous. With witty statement and behind-the-scenes tidbits, Cake Wrecks will make sure that you by no means examine a cake an analogous means again.

Since may perhaps 2008, Jen Yates has been running a blog approximately such confectionery calamities at her renowned site, winner of the 2008 Blogger's selection Award for top Humor weblog, and 3 2009 web publication awards (Bloggies) for top Writing on a web publication, top New web publication, and top foodstuff weblog. Yates now deals up this encouraged photograph assortment with over one hundred fifty Cake Wrecks, including seventy five percentage never-before-seen content.

"I haven't laughed so not easy in ages." --Mary Alice, from the foodstuff Network's Ace of Cakes

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Extra info for Cake Wrecks: When Professional Cakes Go Hilariously Wrong

Example text

Trim the edges, putting aside any trimmings, and brush the top of the pastry with a little egg. Press the edges down using the tines of a fork. Cut pastry shapes from the extra pastry and decorate the top of the pie. Cut a hole in the top to let steam escape and brush all over with the rest of the egg. Bake in a preheated 220°C oven for 40 minutes. Check after 15 minutes. If the pastry is turning golden, cover with aluminium foil and continue baking. Sausage, Sun-dried Tomato and Potato Tart This is one of my favourites simply because it looks absolutely stunning, making me just want to grab a slice and eat it.

Stir in the coriander, garam masala, salt, cumin and turmeric. Place the chicken in a bowl or a sealable container and stir in the marinade. Cover and leave in the refrigerator for a minimum of 2 hours or overnight. Heat the oil in a large saucepan over a medium heat. Gently fry the onion and chilli until soft (5 minutes). Add the tomato paste and cardamom seeds and cook for another minute. Add the cinnamon stick, then pour the chicken, marinade and the remaining 100g yoghurt into the saucepan and turn up the heat, cooking until the watery curry becomes creamy and covers a third of the chicken (10–15 minutes).

Season generously with salt and freshly ground black pepper. Lastly place the halved cherry tomatoes on top. Fold the excess pastry inwards, towards the middle of the pie, but not totally covering it. Brush the pastry edges with egg wash. Bake in a preheated 200°C oven for 50 minutes or until the pastry is crisp and golden-brown in colour. Serve warm with spicy mango chutney. Coriander Chicken and Yoghurt Curry Pie The flavours of India predominate in this pie. The secret to its success is to marinate the chicken for as many hours as possible.

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Cake Wrecks: When Professional Cakes Go Hilariously Wrong by Jen Yates

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