{"id":2784,"date":"2009-10-25T14:21:33","date_gmt":"2009-10-25T14:21:33","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/wp\/?p=2784"},"modified":"2018-02-28T12:48:28","modified_gmt":"2018-02-28T12:48:28","slug":"bake-me-im-yours-chocolate","status":"publish","type":"post","link":"https:\/\/www.mostlyfood.co.uk\/index.php\/bake-me-im-yours-chocolate\/","title":{"rendered":"Bake me I\u2019m Yours \u2013 Chocolate by Tracey Mann – review"},"content":{"rendered":"

\"cookbook Bake me I\u2019m Yours \u2013 Chocolate: you have gotta love a book with a title like that. It\u2019s an attention-grabber but it\u2019s what\u2019s between the covers that will intrigue you.<\/span><\/p>\n

Tracey Mann must be one of the UK\u2019s most respected cake makers and decorators. She has had her work featured on covers of numerous magazines and has made wedding cakes for such \u201cworthies\u201d as Tom Parker-Bowles. It\u2019s evident that Tracey has both skill and imagination.<\/p>\n

It\u2019s all about style. Tracey gives tips that elevate your sweet creations into something stunning. Surprisingly simple when you know how: a matter of using the aids that professional cake decorators have known about for years. The things that make the difference between the rustic homemade and something that would not shame a wedding reception at a five-star hotel. Yes, you can do it.<\/p>\n

Tracey has a battery of basic cake recipes, although she won\u2019t know if you use your own favourite ones. It\u2019s the decorating techniques that\u2019s the reason you\u2019ll buy this book. They are amazing but accessible to the home cook. Transfer sheets are the key to several of Tracey\u2019s sophisticated productions. These sheets enable you to create multi-coloured finishes or ornaments which are striking and edible.<\/p>\n

Chocolate paste is a combination of chocolate, glucose and water. This is the culinary equivalent of Play Dough and can be formed into flowers or modelled into pleats or ribbons. To get a regular beaded effect then use a Beadmaker. This is a mould which creates a string of perfect beads from chocolate paste. There are any number of moulds to enable you to add three-dimensional decorations to your cakes.<\/p>\n

Christmas is fast approaching and Tracey has a novel idea for easy but beautiful tree decorations. Use tempered chocolate (instructions in this book) to cover a festive patterned transfer sheet. Tracey suggests using white chocolate and a holly or red gingham transfer, but there are many transfer sheet designs so you could consider a holly-shaped decoration with perhaps a contemporary transfer, or a traditional snowflake transfer with a geometric cutter.<\/p>\n

Bake me I\u2019m Yours \u2013 Chocolate is a small-format book with 25 different chocolate projects. This would be an ideal stocking-filler for a chocoholic who loves to cook. It\u2019s good value for money for such a smart little book. Decadent and delicious ideas.<\/p>\n

Bake me I\u2019m Yours \u2013 Chocolate
\nAuthor: Tracey Mann
\nPublished by: David and Charles
\nPrice: \u00a39.99, $14.99US
\nISBN-13: 978-0-7153-3163-7<\/p>\n

 <\/p>\n

Cookbook review by Chrissie Walker \u00a9 2018<\/em><\/p>\n

 <\/p>\n

See more books by Tracey Mann here<\/strong><\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Bake me I\u2019m Yours \u2013 Chocolate: you have gotta love a book with a title like that. It\u2019s an attention-grabber but it\u2019s what\u2019s between the covers that will intrigue you. […]<\/p>\n","protected":false},"author":2,"featured_media":24282,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,22],"tags":[746,507,224,426,747],"class_list":["post-2784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-books","category-cookbooks","tag-bake-me-im-yours-chocolate","tag-baking","tag-cake","tag-chocolate","tag-tracey-mann"],"_links":{"self":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/comments?post=2784"}],"version-history":[{"count":8,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2784\/revisions"}],"predecessor-version":[{"id":26204,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/posts\/2784\/revisions\/26204"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media\/24282"}],"wp:attachment":[{"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/media?parent=2784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/categories?post=2784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mostlyfood.co.uk\/index.php\/wp-json\/wp\/v2\/tags?post=2784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}