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All the cakes are inspired from Framed by Frank Cottrell Boyce, the book we read in class.

Edited by Neus Oliver Manera, English teacher


UTENSILES spoon

bowl

cup

Rolling pin

oven


RECIPES 1. THE UMBRELLAS by Aina Servera 2. THE SUNFLOWER CAKE by Teresa Aguilar 3. MIRO'S BLUE II WITH CHOCOLATE by Toni Bonet 4. BOTICELLI CAKE by Ricard López 5. LEO'S CAKE by Leonik Nedelchez 6. DALI'S CLOKCK CAKE by Francesc Verd 7. THE LADY IS HOLDING AN UMBRELLA by Neus Caldentey and Aina Monroig 8. CLAUDE-CLOUDY SWEET CAKE by Nahuel Vázquez 9. DUCHAMP'S WHEEL CAKE by David Gavilla 10. WUMBRELLA PIE by Xander Stock 11. SCREAM CAKE by Neus Zamora 12. THE BRIGHT NIGHT by Catalina Dalmau 13. THE UMBRELLAS by M. del Mar Monroig 14. THE POLLOCK CAKE by Antoni Guiscafré 15. WHITE TRIANGLE by Clara Luisa Olszynska 16. THE SUNFLOWER CAKE by Laura Ginard and Manu Ferrer 17. PICASSO CAT by Miquel Femenias and Biel Pascual 18. THE HAPPY FAMILY by Fabiana Lema 19. MAGIC UMBRELLA by Marina Mestre and Maria Quiñones 20. PICASO CAKE by Mateu Joan Llinàs 21. THE PICCACKE by Marc Gili 22. VAN GOGH CAKE by Lluís Gili 23. JOAN'S ARTISTIC CAKE by Joan Ginard 24. WALNUTS PIE WITH ORANGE DATES by Antònia Sureda 25. THE SCREAM CAKE by Alba Torres 26. SUNFLOWER VANILLA CAKE by Julie Humbert 27. COMPOSITION 2 IN RED, BLUE AND YELLOW by Jesper Zwinkels


THE UMBRELLAS Ingredients: • 3 eggs • 1 natural yogurt • one glass of oil • food coloring • two glasses of sugar • tree glasses of flour • • • •

one yeast's packet almonds butter water

METHOD 1. Separate the white of the red of the eggs. 2. Put the yogurt, the sugar, the flour, the oil and the yeast’s packet with the red of the eggs. 3. Stir the white of the eggs and put with the others ingredients. 4. Mix all the ingredients 5. Put butter and flour 6. Put the mixture in a bowl. 7. Put the cake in the oven at 180*C for 30 minutes 8. Decorate the cake with the food coloring, the almonds and the wafer.

by Aina Servera (ESO )


THE SUNFLOWER CAKE Ingredients: • 4 free range eggs

1 lemon

butter

250g sugar

16g baking powder

colourful fondant

150g sunflower oil

1 natural yoghurt

250g flour

METHOD 1. Preheat the oven to 180°C. 2. Break the egg and separate the egg white from the yolk. 3. Beat the egg white until stiff. 4. Mix the flour, the sunflower oil, the sugar, the yoghurt, the egg white and the yolk. 5. Grate the lemon peel. 6. Add the lemon peel and the baking powder to the mixture. 7. Put flour and butter in the mould so it does not stick Bake it in the oven for 25-30 minutes. 8. Remove the cake and allow to cool completely. 9. Decorate the cake with the colourful fondant.

By Teresa Aguilar


MIRO'S BLUE II WITH CHOCOLATE Ingredients: • 1 ¼ cup of flour • 1 cup of sugar • 1 cup of cacao • ½ cup of sunflower seeds oil • ½ cup of milk • 1 spoon of baking powder METHOD 1. Preheat the oven to 180º C. 2. Beat the eggs and mix them with the sugar. 3. Add the cacao, the milk and the oil. 4. Stir all the ingredients with the blender at maximum speed. 5. Put baking paper on the mould. 6. Pour the mixture into the mould. 7. Bake it into the oven for 20 minutes. 8. Let it cool. 9. Decorate the cake with melted chocolate and powder sugar.

by Toni Bonet (ESO 3D)


BOTICELLI CAKE Ingredients: • • • • • • •

1 cups of flour 100 g of margarine 1 cup of sugar 3 eggs 1 pinch of yeast 1/3 cup of milk 50g of jam (of choice)

METHOD 1. Put the margarine into a big bowl. 2. Beat the margarine with a fork while. 3. Add the three eggs and a cup of sugar and mix it. 4. Add the yeast pinch and the flour cup.

5. Beat the mixture. 6. Pour it into a cake mould and bake it into the oven at 175º C for 35 minutes (It must be preheated 5 min. Before.) 7. When it's baked, spread jam all over the top of the cake. 8. You can decorate it with walnuts.

by Ricard López (ESO 3 B)


LEO'S CAKE Ingredients: • "Löffelbiskuits" biscuits •

1 banana

0.5L of milk

caramelized chopped biscuit

1 package of vanilla powder

orange peel

METHOD 1. Place the "Löffelbiskuits" in the mould. 2. Cut slices of banana on the "Löffelbiskuits". 3. Heat 0.4L of milk. 4. While the milk is heating, with the rest of the milk, 0.1L, mix it with the vanilla powder until there is not any powder, all liquid. 5. Mix the heated milk with the milk that has been mixed with vanilla powder. 6. Cover the "Löffelbiskuits" with the mixed milk, the vanilla cream. 7. Finally, for decoration, put some caramelized chopped biscuit on the top.

By Leonik Nedelchez (ESO 3 B)


DALI’S SOFT CLOCK Ingredients: • • • • • • • •

4 eggs 240 g of sugar 300 g of flour 1 yoghurt white fondant Black edible dye 120 g of sunflower oil yeast butter (to grease the mould)

METHOD 1. Preheat the oven at 180 °C. 2. Beat the eggs. 3. Add the flour, the yoghurt, the sunflower oil, the yeast and the sugar in a bowl. 4. Mix until getting a light yellow dough.

5. Pour the dough into the buttered mould. 6. Introduce the buttered mould into the oven and bake it for 40 min. 7. over the upper part of the baked cake with white fondant. A corner of it has to seem that it has been melt down like in the photograph. 8. Mix up some fondant with black edible dye until it turns dark grey. 9. With that painted fondant build up the clock hands and put them on top of the cake.

by Francesc Verd (ESO 3 C)


THE LADY IS HOLDING AN UMBRELLA CAKE INGREDIENTS: •

6 eggs

1 cup of flour mixed with the yeast

1 cup of sugar

250g of melted chocolate

1 small spoonful of salt

1/3 cup of melted butter

food colourants

fondant METHOD

1. Break the 6 eggs separating the whites from the yolks, one by one, then add a small spoonful of salt into the whites and with a blender beat them until they are stiff. 2. In a separate bowl, mix the 1/3 cup of melted butter, the cup of sugar, the 250g of chocolate and the 6 yolks and beat well. 3. Next, add the cup of flour and wash to the bowl and mix it. 4. Mix the stiff whites with the salt with the other mixture that we had done previously. 5. Take a mould and spread butter on it, so that the cake does not stick, then we put it into the oven for about 15-20 min. at 180ºC. 6. Remove the cake from the oven and put it on a plate, then put it into the refrigerator for 5 min. to cool down. 7. When it is more or less cold we take it out of and make the fondant and dyes the drawing we chose before.

By Neus Caldentey and Aina Monroig (ESO 3 D)


CLAUDE-CLOUDY SWEET CAKEIngr FLOUR(80grIngredients: • • • • • • • •

chocolate (150gr.) yeast powdered sugar egg (4) vanilla butter (200gr.)

water sugar (200gr.)

METHOD 1. Put the eggs in a bowl, beat them with the stick and add the sugar little by little. 2. Melt chocolate and butter and mix them in a bowl. 3. mix the flour with peeled and chopped nuts. 4. Add it to the egg mixture. 5. Put together the mixture of nuts and chocolate, with the sugar

mixture.

6. Put all the dough in a baking mould and bake it at 180ºC for 40 minutes. 7. Once it is baked, decorate it with powdered sugar.

By Nahuel Vázquez (ESO 3 C)


DUCHAMP'S WHEEL CAKE Ingredients:

2 teaspoons vanilla extract

5 eggs

2 cups of flour

1 cup unsalted butter

1 cup sugar

pinch of salt

METHOD 1. Preheat the oven to 160 °C 2. Grease a mould with butter 3. 4. Mix the butter and the sugar, shake it until you get a creamy mixture. (You can shake it with a wooden spoon or with a hand blender 5. Add the eggs, the vanilla and the flour , keep shaking the mixture.

6. Pour the mix into the bowl (where you will bake the cake. ) 7. Bake the cake for 15min in the preheated oven.

By David Gavilla (ESO 3 A)


WUMBRELLA PIE Ingredients: •

cacao powder

60ml of milk

baking powder

4 raw eggs

150g of Butter

fondant

METHOD 1. Turn on the oven and preheat it to 210º C. 2. Melt the butter. 3. Put the melted butter, the cracked eggs and the baking powder in a bowl. 4. Stir while slowly adding the milk being aware of the mixture`s structure. 5. Put the mixture in a Circular mould. 6. Put the mould in the oven for 40 minutes. 7. Before the cake cools down and paint the painting on the cake with

rests the

Fondant.

By Xander Stock (3 ESO C)


SCREAM CAKE Ingredients:

fondant

edible colours

2 natural yoghurt

6 eggs

4 measures of yoghurt flour

2 measures of yoghurt cocoa

4 measures of yoghurt sugar

2 measures of yoghurt half olive oil

and the other half of sunflower oil

2 yeast envelopes

METHOD: 1. Preheat the oven to 180ºC. 2. Beat the eggs. 3. Blend the eggs with the sugar. 4. Add the oil and the yoghurt. 5. Beat everything. 6. Add the sifted flour with the yeast. 7. Toss everything together 8. Add the cocoa and blend everything another time. 9. Bake it for 30 minutes at 180ºC. 10. Stretch the fondant on top of the cake. 11. Paint the fondant with the edible colours.

by Neus Zamora (ESO 3 D)


THE BRIGHT NIGHT Ingredients: •

6 eggs

½ orange

6 spoons flour

baking powder

300g sugar

Colourful fondant

METHOD: 1. First separate the yolk from the egg white. 2. Raise the egg white. 3. Add the yolk of the egg with the sugar into the bowl. 4. Blend the yolk of the egg with the sugar. 5. Add the flour. 6. Squeeze an orange to make juice. 7. Toss the orange juice to the mix. 8. Add the white of the egg. 9. Whisk all the ingredients. 10. Throw the mix in a baking mould. 11. Bake the mix during 30min in 250ºC. 12. Decorate the cake.

By Catalina Dalmau (ESO 3 D) ByCatlinmDu(ESO3)


THE UMBRELLAS Ingredients • • • • • •

150 g of butter 6 eggs 1 pinch of salt

200g of sugar 250g chocolate 50g of flour

METHOD 1. Preheat the oven 200ºC. 2. Put six egg whites in the bowl. 3. Add a pinch of salt. 4. Introduce two hundred grams of sugar. 5. Add six egg yolks. 6. Put one hundred and fifty grams of butter. 7. Introduce the chocolate. 8. Finally the flour and beat it all.

by M. del Mar Monroig (ESO3 C)


THE POLLOCK CAKE Ingredients: •

4 eggs

250g of flour

50-100g of sugar

fast yeast

1 yoghurt

125ml of olive oil

for decoration: coloured chips, chocolate, and mascarpone cheese

METHOD 1. Put the eggs on a bowl and we whisk them. 2. Add the yogurt and the sugar and whisk it during 2 min. 3. Add the olive oil into the bowl and blend it all. 4. Add the flour and the fast yeast at the same time and we whisk during 5 min. 5. Cook during 20 minutes at 120ºC. 6. Let it cool. 7. Add the mascarpone cheese for all the cake. After that, we put on the chocolate and the colored chips to be like a painting of POLLOK!

By Antoni Guiscafrè (ESO 3 A)


THE WHITE TRIANGLE Ingredients: • • • • • • • • • • • •

250g margarine 1 packet vanilla sugar 200g sugar 3 eggs 125g starch 375g flour 1 packet baking soda 1/8L milk 50g cocoa 50g sugar 2-3 tbsp milk fondant

METHOD: 1. Preheat the oven to 175-200C 2. Soft margarine frothy stir, add vanilla sugar. 3. Then mix the sugar, the eggs and the mixture of starch, flour and baking powder below, and add a little milk in between. 4. Place two thirds of the light dough in a greased and floured cake form. 5. Mix the remaining dough with cocoa, sugar and 2-3 tbsp milk. 6. Place the dark dough on the light dough and use a fork to make spiral shape through the dough. 7. Then bake the cake for 65-70 minutes 8. Remove the cake and let it cool.

9. Decorate the cake using the different fondants By Clara LouisaOlszynska (ESO 3 C)


SUNFLOWER CAKE Ingredients:

1 cup of milk

3 cups of sugar

1 envelope of baking powder

food colorings

3 eggs

3 cups of flour

1 cup of oil or butter

METHOD: 1. Preheat the oven to 180ºC 2. Beat the eggs, add the baking powder and mix. 3. Add the sugar, the oil and the milk and keep on tossing. 4. Add the flour. 5. Mix it well and add the food coloring. Pour the dough into a mould. 6. Put it in the oven for 20-30 min at 180ºC. 7. When the cake is baked, decorate it forming sunflowers with food coloring and sugar.

by Laura Ginard (ESO 3 C) & Manu Ferrer (ESO 3 A)


THE PICASO CAT Ingredients: • • • • • • •

“Tosta Ricas”(cookies) 400g of butter 100g of sugar 4 eggs 4 cups of milk 1 dessert chocolate bar food colouring

METHOD: 1. Separate de white from the yolk. 2. Let the butter soften. 3. Melt de chocolate bar in a saucepan. 4. Blend the butter, the egg yolks, the sugar and the melted chocolate. 5. Remove the mixture until it thickens. 6. Wet the cookies in the milk make layers with the cookies and the chocolate dough. 7. Spread the left over of the chocolate dough on the top of the layers. 8. Decorate it with sugar and food colouring. 9. Put it in the refrigerator until the moment of serving.

By Biel Pascual (ESO 3 D) & Miquel Femenias (ESO 3 C)


HAPPY FAMILY HA Ingredients:

250 ml of oil

colorful fondant

4 eggs

yoghurt

350g of flour

200g of sugar

baking powder

METHOD: 1. Mix the flour with the eggs in a bowl. 2. Add the yoghurt and the sugar. 3. Add the baking powder. 4. Whisk all the ingredients. 5. Bake it during 25 min at 240ºC. 6. Decorate it with the fondant.

by Fabiana Lema (ESO 3 D)


MAGIC UMBRELLA Ingredients: •

6 eggs

100g corn flour

100g of sugar

Butter

Colorful fondant

METHOD: 1. Preheat the oven 170ºC. 2. Spread the butter over the mould. 3. We separate the yolk from the white eggs. 4. Add all the ingredients in the bowl. 5. Mix the ingredients from the bowl until homogeneous mixture is obtained. 6. Bake it about 20-30min. 7. Put it in the freezer to cool about 10min. 8. Decorated it with the colorful fondant.

by Maria Quiñones & Marina Mestre Ribot (ESO 3 D)


PICASSO CAKE Ingredients:

6 eggs

300g of flour

300g of sugar

baking powder

White fondant

Food colorant

METHOD: 1. Take a bowl and put into it the flour and the sugar. 2. Stir the flour and the sugar. 3. Add the eggs. 4. Blend all the previous ingredients. 5. Add the baking powder. 6. Whisk all the ingredients. 7. Bake the cake during 25 min. in 260ºC. 8. Mix the white fondant with the food colorant. 9. Decorate the cake.

by Mateu Joan Llinàs (ESO 3 D)


THE PICCAKE Ingredients: •

250g flour

250g sugar

4 eggs

1 packet baking powder

½ glass of olive oil

½ glass of milk

1 lemon

coloring

fondant METHOD 1. Preheat the oven at 180ºC. 2. Separate the white from the yolk. 3. Mix the yolk with sugar. 4. Add the olive oil and milk and beat. 5. Grate lemon peel and add it into the bowl. 6. Mix the flower with the baking powder and strain it. Then add it into the bowl with the rest of the ingredients. 7. Beat the white eggs until stiff. Add them into the bowl and stir. 8. Cover the mould with flour for the dough not to get stick on it. 9. Bake the cake in the preheated oven for 40 minutes. 10. Let it cool and decorate it with colour fondant. By Marc Gili (ESO 3 C)


THE VAN GOGH'S CAKE Ingredients:

1 egg

10 g sugar

5ml melted butter

15 ml milk

15 g flour

15 g cocoa powder

• METHOD 1. Beat the eggs. 2. Add the melted butter and the milk to the egg. 3. Place the flour, the sugar and the cocoa powder in a bowl. 4. Mix the ingredients that are placed in the bowl. 5. 6. Add all the ingredients in a cup. 7. Bake the cake in the microwave approximately 3 minutes.

By Lluís Gili (ESO 3 B)


JOAN'S ARTISTIC CAKE Ingredients: • • • • • •

150 g of butter 6 eggs a pinch of salt

200g sugar 250g chocolate fondant 50g flour

METHOD 1. Preheat the oven to 200C 2. Beat the egg until stiff 3. Place all the ingredients in a bowl 4. Mix all the ingredients 5. Bake it in the oven for 15-20 minutes 6. Remove the cake and allow to cool completely 7. Decorate the cake using sweets

By Joan Ginard (ESO 3 D)


WALNUTS PIE WITH ORANGE DATES Ingredients:

1 orange

1 cup of walnuts

1 cup of flour

baking powder

1 cup of sugar

4 eggs

1 cup of dates

METHOD: 1. Preheat the oven to 180ºC. 2. Beat the eggs into a bowl. 3. Add the rest of the ingredients except the orange and the baking powder. 4. Grate the orange. 5. Add the grated orange peel into the bowl. 6. Add the baking powder. 7. Put some flour into two mould with different sizes. 8. Pour the mixture into the moulds. 9. Put the moulds into the oven for 20 – 25 minutes. 10. Once is baked, removed the cakes to cool completely. 11. Decorate it building a tower and covering it with the walnuts.

By Antònia Sureda (ESO 3 A)


THE SCREAM CAKE Ingredients:

2 eggs

sponge cake base

1 cup of milk

3 packets of fondant

food colorant

sugar

METHOD: 1. Put the whites of the eggs into a cooking pot, add 3 soup spoons of sugar and 200 ml of milk and shake. 2. Cook it on soft fire and stir it until it thickens. 3. Cover the cabe base with it. 4. Mix the fondant with the food coloring. 5. Cover the cake base with the colourful fondant. 6. Settle it for an hour.

By Alba Torres (ESO 3 B)


SUNFLOWER VANILLA CAKE Ingredients: •

1 cup of water

1/2 cup of butter

2 eggs

2 teaspoons of vanilla extract

DECORATION: purpose flour, 2 teaspoons of baking powder, 1 cup of milk

METHOD: 1. Preheat the oven to 350º 2. grease and flour a 9x9 inch pan or line a muffin pan paper liners. 3. Mix the sugar and the butter in a medium bowl. 4. Beat the eggs one at a time and stir in the vanilla. 5. Mix flour and baking powder and add the mixture with the sugar and the eggs. 6. Pour the milk amd toss untill it is smooth. 7. Pour batter into the pan. 8. Put it into the oven and bake it for 30 – 40 minutes. 9. Decorate it.

By Julie Humbert (ESO 3 A)


COMPOSITION 2 IN RED, BLUE AND YELLOW

4 eggs

100g flour

100g self-raising flour

raspberry and strawberry jam

White glaze

Vanilla pudding

Chocolate sauce

Ingredients:

200g butter

200g sugar

1 bag vanilla sugar

METHOD 1. Pre-heat the oven to 160 degrees C 2. Put the butter, sugar and vanilla sugar in a bowl. 3. Mix them together 4. Add the eggs to the mix one at a time 5. Mix it until it becomes an airy mass 6. Add the flour and self-rising flour to the mix. 7. Use a spatula to mix it together. 6. Place the dough in a cake mould and smooth the top 7. Put it in the oven for 65 min. 8. Let the cake cool down 9. Use raspberry jam, strawberry jam, white glaze, vanilla pudding and chocolate sauce to imitate the Composition 2 by Piet Mondriaan. by Jesper Zwinkels (ESO 3 A)


BAKING VERBS add

put in

beat

whisk

bake

cook in the oven

blend

mix

grate

shred

mix / toss

put it together

peel

to take off the skin

stir

mix with a spoon continuously


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The recipe book  

ESO 3 British students have done these artistic cakes while reading Framed by Frank Cottrell Boyce.

The recipe book  

ESO 3 British students have done these artistic cakes while reading Framed by Frank Cottrell Boyce.

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