Alexis the Icing on the Cupcake (Cupcake Diaries, Book 20) by Coco Simon

By Coco Simon

The Cupcake membership is extremely joyful to serve their candies at an immense party—but can Alexis recover from her becoming pains earlier than she sees her crush?

Alexis is happy concerning the newest Cupcake membership job—it's an enormous order for a neighbor's BBQ/pool get together. not just will the CC make some huge cash, yet Matt—Alexis's tremendous crush—will be there! but if Alexis is going to the mall along with her neighbors, unexpectedly not anything suits her. outfits in her traditional dimension are too brief, but if she is going up a measurement, every little thing is just too mammoth. What's occurring? Can she locate an outfit that makes her believe as remarkable at the open air as she is at the within?

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Extra info for Alexis the Icing on the Cupcake (Cupcake Diaries, Book 20)

Example text

Cover with plastic wrap and let stand for 20 minutes. 5. The dough will continue to firm up. ) Repeat the pulling and folding process, cover with plastic wrap, and let stand for 20 minutes. CO NTI N U E D th em a k ery c o ok ode l b page no¯ 48 boo bb b b bb k page no¯ 49 PAIN AU LEVAIN M A KE S 2 LOAV E S Our flavorful, crusty, chewy pain au levain and its variations are served at many events at various Napa wineries throughout the year. When Karen first learned to bake, there was only one way to make artisan bread at home—knead the starter-leavened dough by hand or machine and bake it, uncovered, on a baking stone.

4. Shape the dough into a ball. Oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover with plastic wrap. Let stand in a warm place until almost doubled in volume, about 2 hours. (The dough can also be refrigerated for 8 to 12 hours. ) 5. Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface. Cut into twelve equal pieces. Shape each into a 4-in/10-cm round. Sprinkle an even layer of cornmeal over a half-sheet pan.

3. Shape the dough into a ball. Lightly oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover tightly with plastic wrap. /2 hours. 4. Lightly oil a half-sheet pan. Turn the dough out onto the pan. Using oiled hands, stretch and pat the dough to fill the pan. If the dough is too elastic from the activated gluten and retracts (and it probably will), cover the dough with a kitchen towel and let stand for about 10 minutes to relax the gluten.

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