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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

Interview

Advice Column

Winning Recipes

Montly Column

Comic Strip

Response to the questions of our magazine readers

Mint Chocolate Truffles as winner

Our montly columnist of this year: Buddy Valastro

The strip of the month

PAGE: 15

PAGE: 17

PAGE: 22

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This month Jamie Oliver at the cover

Jamie Oliver

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!

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There are marzipan cakes in a lot of different forms and flavours. You can make a cute small one or a stun-

ning big one. This recipe will tell you exactaly how to make a lovely marzipan cake. Of course you can ma-

ke 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.

how to make a perfect layered marzipan cake

Marzipan cake

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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

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

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 blue-

berry 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 but-

tercream 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

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 es-

presso buttercream.

Firstly you cut the

cake is done and spread with butter-

cream 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.

2 sticks butter, cut into ½ inch slices

1/2 cup shortening

2 tablespoons instant espresso powder dis-

solved in 2 tablespoons boiling water.

preparation

using the whisk attachment on your electric

Espresso buttercream

ingredients

1 pound bag of powdered sugar

1/2 cup milk

1/8 to 1/4 teaspoon salt

1/2 teaspoon Vanilla

The chocolate cake

Put it together

Espresso buttercream

Marzipan cake

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Pagina 8

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Which tip to use Basketweave Tip

Open Star Tip

Round Tip (Large)

Leaf Tip

Drop Flower Tip

Closed Star Tip

Round Tip (Small)

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.

HOW TO DECOCATE

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 push-

ing it down sideways to make it longer, and then

flatten one long side with your thumb until it is

very thin (dusting the marzi-

pan with icing sugar helps pre-

vent 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. Re-

peat with the other balls.

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 sec-

ond 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 over-

lapping the other.

8)Pinch excess marzipan off

the bottom of each rose.

9)While still wet, dip the fin-

ished roses into some edible

glitter then let the roses dry

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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 restau-

rant. 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 fa-

ther’s pub? Was it your destiny to be-

come a cook?

Haha honestly, I don’t believe in des-

tiny. 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 bal-

ance? 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 holi-

days 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. Espe-

cially now there still so young, it is im-

portant to spend enough time together

with them.

Interview

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Pagina 12

Sometimes I just work at home. I think

I am not that different than other par-

ents 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 re-

sponsibility, 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 gar-

den 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 under-

stand the frustration of people in

whom it is not that easy?

Yes ofcourse. Something that fails,

is not fine. That is so with every-

thing in life. But I still think every-

body can make my dishes. I have

many recipes simplified so you

rarely need more than four or five

ingredients. I also try to make eve-

rything 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 annoy-

ing person. But now that has

changed. In the beginning I got at

signings or demonstrations 99 per-

cent 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.

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A question from a friend of my: you have

a very typical way of scrambling ingredi-

ents. 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 annoy-

ing 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 annoy-

ing 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. Al-

though some people have less prob-

lems 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 ap-

proach you on the street?

As much as possible. I used to be able

to go to the supermarket in 15 min-

utes. 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 fan-

tastic!

Well that was it, thanks for your atten-

tion, and good luck with everything!

Yes, thank you, you also good luck,

it was an honor to be here. Good-

bye

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Baking advice What is the best way to check if a

baked cheesecake is done?

Why does it make a difference what kind

of fat I use in cookies?

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.

Butter is the gold standard for cookie baking and some recipes have scrump-

tious flavor and correct texture only when butter is sued. In this magazine, we-

ve included those recipes by specifying "butter (no substitutes)." Butter is ne-

cessary 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 ta-

blespoon. You may have to read a lot of labels until you find one that works.

Brands of margarine that contain 80 per-

cent vegetable oil include Land O'Lakes,

Mazona, Nucoa, and some store brands.

Be aware that these companies also pro-

duce lower-fat margarines, so check labels

carefully.

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Why do meringue pies weep?

Why does my fudge always turn out so granular?

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 elimi-

nate 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

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 repli-

cate itself until you have a big chain reaction.

Try again. The remedy

is to wash down the si-

des of your pot with hot

water at the boiling sta-

ge—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: 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.

Zucchini Muffins

Ingredients:

2 cups all-purpose flour

1 cup butter, softened

½ cup confectioners’sugar

1 teaspoon vanilla extract

1 (12 ounce) package miniature chocola-

te chips, divided

1 tablespoon vegatable shortening

Directions:

1. Preheat oven to 350 degrees F (175

degrees C).

2. Mix flour, butter, sugar, and vanilla ex-

tract in a bowl until dough is smooth. Re-

serve 1/4 the chocolate chips; stir remai-

ning chips into dough until evenly distri-

Little Shortbread Cookies

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Ingredients:

8 ounces good-quality bittersweet choco-

late

8 ounces good-quality semisweet choco-

late

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-

late is melted and the mixture is smooth. The mix-

ture will have a slight marshmallow texture. Stir in

Recipe of the month! Mint Chocolate Truffles

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 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 de-

cided to call Mauro to come over to Disneyland and we could make a cake together. Disney-

land 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: Jas-

mine, 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 every-

one 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.

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Next month...

new recipes

our columnist

Cakeboss

winning recipes

big quiz

and a lot more!

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