Selected photographs from Practical Cookery Level 2 Cakes and biscuits.

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Presentation transcript:

Selected photographs from Practical Cookery Level 2 Cakes and biscuits

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Savarin with fruit

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Marignans Chantilly

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for Genoese sponge

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: adding the sugar to the eggs

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: whisking the sugar and eggs together over boiling water

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: continuing to whisk

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: when the mixture is ready, it will form ribbons

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: folding in the flour

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: adding part of the flour mixture to the butter

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: placing the mixture into greased cake tins

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: turning the sponges out to cool on a rack

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Genoese sponge

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Roulade sponge should not be crisp: you should be able to bend it

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Christmas cake

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Banana bread

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Victoria sandwich: blending the sugar and butter together

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Victoria sandwich: placing the mixture into greased cake tins

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Victoria sandwich: flattening the top before baking

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Victoria sandwich

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Swiss roll

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Scones

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: whisking the egg yolks and sugar

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: whipping the egg whites

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: adding some egg whites to the sugar mixture

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: pouring back into the egg white container

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: adding sieved flour

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: piping out in finger shapes

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: dusting with icing sugar before baking

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sponge fingers (biscuits à la cuillère)

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Shortbread

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making cats’ tongues

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cats’ tongues (langues de chat)

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Piped biscuits (sablés à la poche)

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Tuiles

Hodder Education © 2010 D Foskett, J Campbell and P Paskins Brandy snaps