Bake It: More Than 150 Recipes for Kids from Simple Cookies to Creative Cakes!

306 Pages·2019·83.274 MB·English

by  DK

bake it
150
favorite recipes from
best-loved DK
cookbooks
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Contents
Senior editor Carrie Love
Project art editor Polly Appleton 6 Kitchen rules

Project art editors Jaileen Kaur, Nehal Verma 8 Equipment
Senior designer Nidhi Mehra
Project editor Radhika Haswani 10 Baking techniques
Editorial assistant Becky Walsh
DTP designer Neeraj Bhatia 12 Pastry techniques
Illustrator Rachael Hare
Home economist Denise Smart 14 Frosting, icing, and piping cakes
Pre-production senior producer Nikoleta Parasaki
16 Filling, layering, and frosting cakes
Producer John Casey
Jacket designer Elle Ward
18 Piping and covering cakes
Jacket co-ordinator Issy Walsh
Project picture researcher Sakshi Saluja
20 Meringues and chocolate
Delhi team head Malavika Talukder
Managing editors Penny Smith, Monica Saigal
Managing art editors Mabel Chan, Romi Chakraborty
Creative director Helen Senior Creative cakes,
Publishing director Sarah Larter
First American Edition, 2019
cupcakes, and
Published in the United States by DK Publishing
1450 Broadway, Suite 801, New York, New York 10018
muffins
Material used in this book was previously published in:
The Cook’s Book (2005),
The Children’s Baking Book (2009),
The Illustrated Step-by-step Cook (2010),
Step-by-Step Baking (2011),
Get Started Baking (2013), 24 Blueberry muffins
Step-by-Step Cake Decorating (2013),
Kids’ Birthday Cakes Step by Step (2014), 26 Pizza muffins
Desserts (2015),
Eat Your Greens (2016),
28 Carrot crunch muffins
Cooking Step by Step (2018)

30 Drizzle muffins
Copyright © 2019 Dorling Kindersley Limited
DK, a Division of Penguin Random House LLC
32 Creamy cupcakes
19 20 21 22 23 10 9 8 7 6 5 4 3 2 1
001–314399–Oct/2019 34 Pretty cupcakes

All rights reserved. 36 Cupcake owl
Without limiting the rights under the copyright reserved above, no part of
this publication may be reproduced, stored in or introduced into a retrieval 40 Fudge cake balls
system, or transmitted, in any form, or by any means (electronic,
mechanical, photocopying, recording, or otherwise), without the prior 42 Victoria sponge cake
written permission of the copyright owner.
Published in Great Britain by Dorling Kindersley Limited. 44 Chocolate cake

A catalog record for this book is available from the Library of Congress. 46 Jelly roll
ISBN 978-1-4654-8614-1
48 Chocolate chestnut roulade

DK books are available at special discounts when purchased in bulk for
50 Zingy lemon polenta cake
sales promotions, premiums, fund-raising, or educational use. For details,
contact: DK Publishing Special
52 Carrot cake
Markets, 1450 Broadway, Suite 801, New York, New York 10018
[email protected]
54 Zesty citrus cake

Printed and bound in Hong Kong 56 Apple cake

All images © Dorling Kindersley Limited 58 Rhubarb and ginger
For further information see: www.dkimages.com
upside-down cake
A WORLD OF IDEAS:
SEE ALL THERE IS TO KNOW

www.dk.com
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60 Lemon drizzle loaf cake 136 Key lime pie
62 Banana bread 138 Raspberry crème tartlets
64 Baked berry cheesecake 140 Three ways with tartlets:
66 Marbled chocolate cheesecake Custard, Banana and
68 Blueberry ripple cheesecake chocolate, Mocha
142 Tangy lemon tart
Celebration cakes 144 Chocolate pie
148 Pinwheel pear tart
150 Almond and raspberry
72 Triple-layer chocolate cake
lattice tart
74 Naked cake
154 Strawberry tart
78 Piñata cake
158 Apple crumble
82 Mini red velvets
160 Three ways with crumble:
84 Black Forest cake
Fall fruits, Cherry, Plum
88 Festive fruit cake
162 Tomato and onion tarts
92 Painted cake
164 Mini spinach and phyllo tarts
96 Ice cream cone drip cake
166 Veggie cheese quiche
170 Mighty meat pie
Pastries, pies,
174 Cornish pasties
and tarts
102 Chocolate profiteroles
106 Croissants
110 Danish pastries
114 Apple jalousie
118 Cinnamon palmiers
122 Simple strudel
124 Fruity crumble pie
126 Sweet cherry pie
128 Pumpkin pie
130 Ultimate apple pie
134 Very berry plum pie
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208 Three ways with macarons:
Raspberry, Pistachio, Chocolate
210 Raspberry cream meringues
212 Strawberry pavlova
214 Two ways with pavlova:
Chocolate, apple, and pear,
Tropical fruit
216 Lemon meringue pie
Creative cookies
Classic crusts
and tasty treats
220 Basic white bread
178 Crafty cookies 222 Whole-wheat cottage loaf
180 Four ways with cookies: 226 Rye bread
Chocolate chunks, Cinnamon 228 Pumpkin bread
and raisin, Lemon and blueberry, 230 Ciabatta
White chocolate and cranberry 232 Multigrain loaf
182 Cheesy nutty biscuits 234 Easy bread rolls
184 Hazelnut and raisin oat cookies 236 Soda bread
186 Butter cookies 238 Baguette
188 Shortbread triangles 242 Bagels
190 Gingerbread cookies 244 Pretzels
192 Gingerbread house 248 Tear and share pesto bread
194 French shortbread 250 Four seasons pizza
196 Oat bars 252 Two ways with pizza: Bianca,
198 Granola bars Calzone
200 Chocolate fudge brownies 254 Pita bread
202 Three ways with brownies: 256 Naan bread
Cheesecake, Chocolate and 258 Two ways with naan bread: Feta,
raspberry, Pecan blondies chili, and herb-stuffed, Peshwari
204 Strawberries and cream 260 Focaccia
macarons 262 Grissini sticks
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264 Onion and walnut crown 296 Show it off
266 Perfect scones 298 Snap and share
268 Cornbread 300 Glossary
270 Cinnamon rolls 302 Index
272 Sticky fruit buns 304 Acknowledgments and
274 Brioche des rois credits
276 Hefezopf
278 Yule bread
280 Panettone
No-bakes
284 No-bake cool cookies
286 Chocolatey no-bake bars
288 Three ways with no-bake bars:
Nanaimo, Rocky Road, and Tiffin
290 Tasty tiramisu
292 No-bake lemon cheesecake
294 No-bake lime and blueberry
cheesecake
5
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Kitchen rules
Level rating
Each recipe has a level rating to let
Baking is meant to be fun and a little bit messy, you know how easy it will be to make.
but you still need to keep safety and cleanliness
Super simple
in mind. Follow instructions carefully, gather
everything together, and read through these Nice and easy
rules and tips before you begin.
A bit tricky
Super skilled
How long?
This tells you how many minutes
Ingredients and hours a recipe will take to
• prepare, bake, chill, or freeze.
Make sure you have all your ingredients laid out before
Remember though that preparation
you start to make a recipe. You’ll probably have most ingredients
times may take a little longer if it’s
in your kitchen already, but some you will need to buy.
the first time you’re making a recipe.
•
Always use the type of flour specified in a recipe—bread,
all-purpose, or self-rising. How many?
• This lists the amount of portions
Use medium-sized eggs unless stated otherwise.
a recipe makes. Remember to be
treat wise and don’t go overboard
Preheating the oven
by eating more than one portion.
Follow the temperature instructions within each recipe.
Special equipment
Keep an eye out for recipes that require special equipment.
Buy or borrow items in advance if you don’t own them.
Weights and measurements
Carefully weigh the ingredients before you start a recipe. Use
measuring spoons, weighing scales, and a liquid measuring cup as
necessary. Below are the abbreviations and full names for the
measurements used in this book.
Top tip
Metric US measures Spoon measures
You’ll find extra bits of
g = gram oz = ounce tsp = teaspoon
advice in the Top tips
ml = milliliter lb = pound tbsp = tablespoon
throughout the book.
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Kitchen safety
TRy THIS
Be very careful...
•k nAorwou wwnhdhe ehtnoh tteo ro utvcheheni sno gavne ondr oglifra tssit noogrv eaenl eisyc tothrniinc a gsn tdhoo pvter ofsr,t omemcat kionirng ign y tsoouu riret .h y aonud s suLgosgooekm sftoeitor itmnh beeoss xeae lvtsae. rYri oathtuie oc na n
Oven mitts are your friend here! ingredients to create a
slightly different version
•p rHooatren hcdotliilnndggin yhgoo huto rl ithq iautneiddmss s o(.w rT heitolhl ta o pnv aaendns um, lwti taimttscm hoiren adg id acitaserhley tf oiufwl lyyeo flu)o wgr sehpte inall sbm, uaornvndi.n g of a recipe.
• Handling anything sharp, such as knives or a grater.
•th Uems minicgor vopiwnogawv eperas tr. otCsoh ulsen,c tskiul icyf oht uha eshy ab’rvleee n osdnwe,i rtascn,h dfeo ddoo dtnh p’etr popucoetw syesorou orrsf ,fh maatni xtdehsre sn ,oe auanrtd l e t.

IF IN DOUBT, ask an ADULT to help, especially when
you’re unsure about anything.
Kitchen hygiene
When you’re in the kitchen, follow these important rules to keep the germs in check.
• • •
Always wash your hands before Store raw and cooked Always check the use-by date
you start any recipe. food separately. on all ingredients.
• • •
Wash all fruits and vegetables. Keep meat in the fridge until Keep your cooking area clean
you need it and always make and have a cloth handy to
•
Use separate cutting boards
sure to cook it properly. mop up any spills.
for meat and vegetables. Use
•
hot, soapy water to clean the Wash your hands after
boards after using them. handling raw eggs or raw meat.
Getting started
1 2 3
Read a recipe all the Wash your hands, put on Make sure you have all the ingredients
way through before an apron, and tie back and equipment on hand before you
you start. your hair. begin cooking.
7
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Equipment
Here is a handy guide for the baking equipment
used throughout this book. Always follow the
guidelines in the recipes for a particular size
pan, sheet, or dish, since the ingredients may
not fit otherwise.
Kitchen Paintbrushes Peelers Garlic
scissors press
Wooden Whisk Pastry Large Serrated Sharp Pizza Table Fork Spoons Sugar
spoons brush metal knife knife cutter knife thermometer
spoon
Pizza pan Square cake pan
Paper
Baking sheets cupcake Loaf pan
and pans liners
Paper muffin
12-hole Round cake
liners
cupcake pan pan
Wire rack
Mini cake pan Nonstick
Cutting boards about 21⁄2 x 1in (6.5 x 2.5cm) muffin pan
Large bowl Metal bowl Glass bowls Small bowls Milk pan
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