Cleaning & Maintenance; Recipes - Inventum PC 12 Gebrauchsanleitung

• for best decorating results, after popcakes have cooled,
place them in the freezer for 15 minutes or until well
chilled, then dip quickly in the warm coating or glaze.
• to help keep the popcake on the paper lollipop stick,
dip 1-2 cm of the stick in the melted coating and then
insert it into a chilled popcake.
• dip popcakes in the coating or glaze once and hold over
the bowl to allow excess to drip back into the bowl.
Work gently so cakes do not break apart or shake off the
stick. repeat dipping will cause the coating to become
thick and heavy.
• to help set the coating or glaze, place the decorated
popcakes in the freezer for 5 minutes.
• If coating popcakes with powdered sugar or cinnamon-
sugar, coat popcakes while hot. an easy way to do this is
to place powdered sugar or cinnamon-sugar in a paper
lunch-type bag, add hot popcakes and shake gently to
coat.
decorating popcakes is fun and easy. use your creativity
with the various toppings. remember, sprinkles and other
toppings stick best to a freshly dipped popcake while the
coating is still warm and moist. Here are some topping
suggestions:
• mini chocolate chips
• toasted chopped nuts
• colored sanding sugars
6 | cLeAning & mAintenAnce
always unplug the appliance after use. always unplug the
appliance before cleaning. Leave the appliance to cool
down completely. the popcake maker cools down faster
when you open it.
Wipe the outside of the housing and the cooking plates
with a damp cloth and dry. to remove batter baked onto
the cooking surface, pour a small amount of cooking oil
onto the hardened batter. after 5 minutes, wipe with a
paper towel or dry cloth. never use any abrasives!
never immerse the appliance into water or other
liquids.

7 | reciPes

chocolate Popcakes
Ingredients
• 95 grams all-purpose flour
• 110 grams sugar
• 3 tablespoons cocoa
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 60 ml buttermilk
• 3 tablespoons vegetable oil
• 1 egg
• ½ teaspoon vanille
• 60 ml freshly brewed hot coffee
combine flour, sugar, cocoa, baking soda, baking powder
and salt in a mixing bowl. add buttermilk, vegetable
oil, egg and vanilla. using a mixer, blend until smooth.
add coffee and continue mixing until coffee is evenly
incorporated into mixture. fill each cooking reservoir
with about 1 tablespoon of batter. Bake 4 to 5 minutes
or until a toothpick inserted into the popcakes comes out
• edible ink
• toasted coconut
• crushed cookies
about 42 pieces
clean. allow to cool and glaze or coat, as desired.
red velvet Popcakes
Ingredients
• 155 grams all-purpose flour
• ¼ teaspoon salt
• 1 tablespoon cocoa
• 60 grams butter, softened
• 165 grams sugar
• 1 egg
• 1 teaspoon vanille
• 1 teaspoon red food coloring
• 125 ml buttermilk
• ½ teaspoon vinegar
• ½ teaspoon baking soda
combine flour, salt and cocoa in a small bowl. Blend well
and set aside. using a mixer, beat butter until creamy.
add sugar and beat until light and fluffy. add egg and
vanilla and blend well. In a separate bowl, whisk the red
food coloring into the buttermilk. alternately blend flour
mixture, then buttermilk mixture into butter mixture,
beginning and ending with flour mixture. combine the
vinegar and baking soda in a small bowl and allow to fizz.
fold into cake batter. fill each cooking reservoir with
about 1 tablespoon of batter. Bake 4 to 5 minutes or until
a toothpick inserted into the popcakes comes out clean.
allow to cool and glaze or coat, as desired.
Lemon Popcakes
Ingredients
• 60 grams butter, softened
• 110 grams sugar
• 1 teaspoon lemon zest
• 1 egg
• ½ teaspoon lemon extract
• 95 grams all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• dash of salt
• 3 tablespoons milk
• 1 tablespoon lemon juice
Beat together butter and sugar until light and creamy.
Beat in lemon zest, egg and lemon extract. combine flour,
baking powder, baking soda and salt. combine milk and
lemon juice. alternately blend in flour mixture and milk
mixture into butter mixture, beginning and ending with
the flour mixture.
fold into cake batter. fill each cooking reservoir with
about 1 tablespoon of batter. Bake 4 to 5 minutes or until
a toothpick inserted into the popcakes comes out clean.
allow to cool and glaze or coat, as desired.
White chocolate glaze
Ingredients
• 170 grams white chocolate
• 3 tablespoons heavy whipping cream
• 40 grams butter, softened and cut into pieces
• 70 grams powdered sugar, sifted
• ½ teaspoon vanilla
combine white chocolate and cream in a deep bowl.
microwave on HIgH power for 1 minute. Stir. add butter
and microwave on HIgH power for 30 seconds. Stir.
microwave on HIgH power for an additional 10 to 15
seconds if necessary for white chocolate and butter to
18
about 42 pieces
about 30 pieces