The Guggenheim Mystery, by Robin Stevens

In the Guggenheim Mystery, Ted Sparks travels to New York to visit his Aunt Gloria and his cousin, Salim. Aunt Gloria, who works for the Guggenheim museum, takes them on a tour of the museum. A short while later, they discover that a priceless painting has been stolen from the museum. Unfortunately, aunt Gloria is blamed and Ted feels that he must investigate this mysterious theft. Ted uses his unique brain to prove his aunt’s innocence.

Reading this book was just like solving a challenging puzzle, especially with the author’s use of ‘red herrings’ to mislead and create suspense. Whilst trying to solve the mystery, you really do feel like the no.1 detective, having to piece together numerous clues.

Here is an audio excerpt from my favourite part in the book.

I would rate this book 5/5 because not only is it an enthralling mystery but it is also just impossible to be bored in Ted’s company!

BAKE IT!
The Guggenheim Museum Cake

This cake became an architectural project but was a lot of fun. It required 2 rectangular cakes to be baked for the base and 6 mini, round cakes for the Guggenheim tower. After baking, I had to cut out the shapes I needed for my design and glue them together using buttercream.

You can bake a simple two layered cake and cover it with fondant using the recipe below or you can quadruple the recipe and try to bake your own Guggenheim museum, with the help of an adult.

INGREDIENTS:

• 100g margarine (or butter)
• 100g caster sugar
• 2 medium eggs
• 100g self-raising flour
• 1 kg white Wilton fondant
• 700g Betty Crocker butter cream
• A few pinches of corn-starch
• A few tablespoons jam of your choice

UTENSILS:

• A bowl
• An electric mixer
• A weighing scale
• 2 x 7-inch round cake tins
• A rolling pin
• A spatula
• A cake turntable
• A pizza cutter
• A palette knife
• A cake smoother
• Baking paper

METHOD:

1. Preheat the oven to 180 C.
2. Grease two 7-inch tins and line with baking paper.
3. Cream the margarine and sugar until light and fluffy using an electrical mixer.
4. Beat in eggs, one at a time, adding a little flour with each.
5. Gently fold in the remaining flour.
6. Place mixture in prepared tins and bake for 20-25 minutes or place in one tin and bake for 40 – 45 minutes. If you use a single tin you can slice the cake into two.
7. Once cool, using a cake cutter, trim the uneven tops of the cakes. Spread jam on one cake. Turn the other cake upside down and spread butter cream. Put the butter cream side of the cake onto the jam. Your sandwich is ready to be iced with fondant.
8. Place the cake on a cake turntable and cover the whole cake (sides and top) with buttercream, using a palette knife creating smooth edges and sharp corners.
9.  Using a string measure across the top and sides of the cake then sprinkle some corn-starch on a clean surface and knead enough fondant to cover the cake. Roll out the fondant to a quarter inch thickness.
10.  Now the fun part! Drape the fondant over the cake. Cut around the rim using a pizza cutter.
11. Using a cake smoother, smooth the fondant, pushing out any air bubbles and creases, starting on the top and working down the sides.