Afternoon Tea Party Recipes - Dr. OetkerDr. Oetker Ready To Use Fairy Cake Icing 1 pack Dr. Oetker Wafer Daisies Method 1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the

AfternoonTea PartyRecipes

30860_16pp_Tea_Party_Recipe_A5_Book.indd 1 10/05/2010 10:27

There’s nothing fi ner than enjoying a tea party

with friends and family. It’s the perfect way to

get together. Aside from the sharing, the real

pleasure’s in the making. That’s why we’ve

brought together some delightful, easy to make

recipes to help you enjoy your tea party even

more. Let’s just say that it’s Dr. Oetker’s

Afternoon Tea Party and everyone’s invited!

Inside this booklet you’ll fi nd six simple recipes

for some of the most delicious and delightfully

eye-catching treats ever to decorate a table. From

Daisy Fairy Cakes and Glimmer Cupcakes, to

White Chocolate Brownie Fingers and Shortbread

Bites. And to help you create these wonderful

cakes, you can rely on Dr. Oetker ingredients,

mixes, decorations and fi nishing touches.

Because we’re passionate about everything we

do, it’s not just the widest range on the market, it’s

the best too. Our RegalIce Ready to Roll Icing for

instance is endorsed by the Good Housekeeping

Institute and our Leaf Gelatine is the only

Platinum Grade available in the supermarket.

In fact, the entire Dr. Oetker range is everything

you’d expect from a name with such a rich baking

heritage. In 1893 in Bielefeld, Germany,

Dr. August Oetker developed ‘Backin,’ a

convenient and superior quality form of Baking

Powder packed in small sachets. It was a huge

success because it guaranteed perfect results

every time. Some 120 years and generations of

bakers later we’re still a family business under

the name Dr. Oetker, but now we’re famous

for a huge range of baking products that also

guarantee perfect results every time. It’s nice to

know some things don’t change.

Welcome to the Tea Party that’sbeen 100 years in the baking

2

It’s time for teasix recipe ideas for theperfect afternoon treatContents Page

1 Daisy Fairy Cakes 4

2 Glimmer Cupcakes 6

3 Chocolate Star Cake 8

4 Jazzy Fairy Cakes 10

5 White Chocolate Brownie Fingers 12

6 Shortbread Bites 14

1

3

5

6

2

4

30860_16pp_Tea_Party_Recipe_A5_Book.indd 2-3 10/05/2010 10:27

Preparation time: 25 minutes

Makes: 12 fairy cakes

Ingredients

110g (4oz) butter or margarine

110g (4oz) caster sugar

2 medium size eggs

110g (4oz) self-raising fl our, sieved

2-3 drops Dr. Oetker Natural Vanilla Extract

Dr. Oetker Fun Baking Cases

To Decorate

Dr. Oetker Ready To Use Fairy Cake Icing

1 pack Dr. Oetker Wafer Daisies

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark

4. Place the Dr. Oetker Fun Baking Cases into a

fairy cake baking tray.

2. Cream together the butter and sugar until light

and fl uffy. Gradually beat in the eggs and the

Dr. Oetker Natural Vanilla Extract. If the mixture

starts to curdle, add a little fl our. Fold in the

remaining fl our with a spoon.

3. Place spoonfuls of the mixture into the baking

cases and bake for 10-15 minutes until well risen

and fi rm to the touch.

4. Remove from the oven and leave to cool on

a cooling rack. Once cooled remove from the

baking cases.

5. For the icing simply choose which colour of the

ultra convenient Dr. Oetker Ready To Use Fairy

Cake Icing you want to use, massage the pouch

for a minute then snip the corner off and pour a

small amount over each fairy cake.

6. Using a knife, spread the icing thickly over the

cupcakes so it runs slightly down the sides and

top with a Dr. Oetker Wafer Daisy.

Daisy Fairy Cakes

4



Makes: 12 cupcakes

Ingredients



2 medium size eggs




To Decorate

150g (5oz) unsalted butter, softened

250g (9oz) icing sugar

A few drops Dr. Oetker Natural Vanilla Extract

1 pack Dr. Oetker Glimmer Hundreds

& Thousands

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark

4. Place the Dr. Oetker Fun Baking Cases into a

cupcake baking tray.

2. Cream together the butter and sugar until

light and fl uffy. Gradually beat the eggs and

the Dr. Oetker Natural Vanilla Extract. If the

mixture starts to curdle, add a little fl our. Fold in

the remaining fl our with a spoon.




4. Remove from the oven and leave to cool

on a cooling rack.

5. To make the buttercream icing, put the butter in

a mixing bowl and beat until soft. Gradually sieve

in the icing sugar, beating well after each addition,

to make a smooth, spreadable icing. Add a

few drops of Dr. Oetker Natural Vanilla Extract

to fl avour.

6. Spoon the buttercream into a piping bag fi tted

with a star shaped nozzle and pipe on top of

the cakes to create the swirl effect. Sprinkle with

Dr. Oetker Glimmer Hundreds & Thousands

to fi nish.

Glimmer Cupcakes

6



Serves: 8

Ingredients

175g (6oz) lightly salted butter, softened,

plus extra to grease

175g (6oz) dark muscovado sugar

3 medium eggs

150g (5oz) self-raising fl our

25g (1oz) cocoa powder

To Decorate

75g (3oz) unsalted butter, softened

125g (4 1/2oz) icing sugar

1tsp Dr. Oetker Natural Vanilla Extract

1 pack Dr. Oetker Giant Chocolate Stars

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.

Grease 2 x18cm (7inch) sandwich tins and line

the bases with circles of greaseproof paper.

2. Put the butter, sugar, eggs, fl our and cocoa

powder in a bowl and beat with a hand held

electric whisk until smooth and creamy.

Divide between the tins and level the surfaces.

3. Bake for about 25 minutes until risen and just

fi rm to the touch. Transfer to a wire rack to cool.

4. To decorate, beat together the butter, icing

sugar and Dr. Oetker Natural Vanilla Extract until

smooth. Add 1tsp boiling water and beat again

until light and fl uffy.

5. Sandwich the cakes with half the buttercream

and spread the remainder on top. Arrange the

Dr. Oetker Giant Chocolate Stars over the top.

Keep in a cool place until ready to serve.

Chocolate Star Cake

8



Makes: 12 fairy cakes

Ingredients



2 medium size eggs


15g cocoa powder



To Decorate

75g (3oz) softened butter


3 tbsp cocoa powder

1 pack Dr. Oetker Mini Jazzies

Method

1. Heat the oven to 180°C/350°F/Gas Mark 4.

Place the Dr. Oetker Fun Baking Cases into a

fairy cake baking tray.

2. Cream together the butter and sugar until light

and fl uffy. Gradually beat in the eggs and the

Dr. Oetker Natural Vanilla Extract. If the mixture

starts to curdle, add a little fl our. Fold in the

remaining fl our and cocoa powder with a spoon.




4. Remove from the oven and leave to cool on a

cooling rack.

5. To make the chocolate icing, place the

softened butter into a bowl. Sieve in the icing

sugar and whisk until smooth.

6. Add the cocoa powder to the butter and sugar

and stir until smooth. Spoon the icing into a piping

bag fi tted with a star shaped nozzle and pipe on

top of the cakes to create the swirl effect.

Sprinkle with Dr. Oetker Mini Jazzies.

Jazzy Fairy Cakes

10



Serves: 10 – 15

Ingredients

125g ( 4oz) Dr. Oetker Continental

White Chocolate

100g (3oz) butter


3 eggs

2-3 drops Dr. Oetker Natural Vanilla extract

225g (8oz) Dr. Oetker White Chocolate Chips

175g ( 6oz) strong plain fl our

To Decorate

75g (3oz) unsalted butter


A few drops of Dr. Oetker Natural Vanilla Extract

Milk or warm water

1 pack Dr. Oetker Chocolate Stars,

Moons & Hearts

Method

1. Heat the oven to 190°C/375°F/Gas 5.

2. Melt the Dr. Oetker Continental White

Chocolate and butter in a pan over a low heat.

3. Remove from the heat and stir in the sugar

and mix well.

4. Add the eggs one at a time, the Dr. Oetker

Natural Vanilla Extract and the Dr. Oetker White

Chocolate Chips. Stir in the fl our thoroughly and

pour into a greased square tin.

5. Place in the centre of the oven and bake for

30 minutes. When cooked, a skewer inserted into

the centre of the brownie should come out slightly

sticky - don’t keep cooking till the skewer is clean

as in other cake recipes or your brownies will

overcook.

6. Remove from the oven and leave to cool on a

cooling rack.

7. To decorate, place the butter in a bowl and

beat until soft. Gradually sift and beat in the

icing sugar. Mix in the Dr. Oetker Natural Vanilla

Extract and enough milk / water to make the icing

fl uffy and spreadable and place onto the brownie.

Sprinkle the fi nished brownie with Dr. Oetker

Chocolate Stars, Moons & Hearts.

12

White Chocolate Brownie Fingers



Makes: 10 – 12

Ingredients



180g (6oz) plain fl our, sieved


To Decorate

100g Dr. Oetker Continental Milk Chocolate

1 pack Dr. Oetker Milk & White Chocolate Hearts

Method

1. Heat the oven to 190°C/375°F/Gas 5.

2. Cream together the butter and sugar until

smooth. Gradually stir in the fl our and the

Dr. Oetker Natural Vanilla Extract to form

a smooth paste.

3. Gently press the mixture into a square tin

and bake in the oven for 15-20 minutes until

pale-golden brown.

4. Remove from the oven and leave to cool

on a cooling rack.

5. To decorate, melt the Dr. Oetker Continental

Milk Chocolate by breaking into pieces in a

heatproof bowl. Place the bowl over a saucepan

of gently simmering water.

Allow to melt then remove from the water.

6. Using a spoon, drizzle the melted chocolate in

lines on the shortbread and place the Dr. Oetker

Milk & White Chocolate Hearts on top.

7. Place in the fridge to cool and cut into

rectangles to serve.

Shortbread Bites

14


Customer Care:

Customer Care – Baking

Dr. Oetker (UK) Ltd.

4600 Park Approach,

Thorpe Park,

Leeds LS15 8GB

[email protected]

For more inspiring recipe ideas like the

ones in this book visit www.oetker.co.uk.

Our complete product range is also

available to buy online; simply visit

www.oetkeronline.co.uk.

30860_16pp_Tea_Party_Recipe_A5_Book.indd 16 10/05/2010 10:28

Documents

Afternoon Tea Party Recipes - Dr. OetkerDr. Oetker Ready To Use Fairy Cake Icing 1 pack Dr. Oetker Wafer Daisies Method 1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Place the