Indholdsfortegnelse for Baking Heaven - 101 i Bake & Decorate

WELCOME “Christmas is the perfect time to pull out all the stops with your baking!” It's never too early to be prepared for Christmas and I don't know about you, but this year Christmas can't come soon enough. 2020 has been a hard year for us all, so it's lovely to have something positive to look forward to! We've got an incredible selection of festive inspiration to get you geared up for the big day from page 9, plus our new columnist Juliet Sear is back with incredible recipes to see you through the season from page 61. Our step-by-step lemon meringue roulade on page 52 is sure to go down a treat after the main event, or why not try our gingerbread mousse on page 82 for something a…

The Perfect Recipe for the No.1 Baking Magazine Here at Baking Heaven we just love everything to do with baking! Just a quick flick through this great issue will show you what exciting content we bring to you every single month. We’ve got so much more coming your way, ready to help you take your baking and cake decorating skills to the next level. Every issue is jam-packed with inspiration, from deliciously indulgent recipes, showstopping (but simple!) projects and easy to follow step-by-step techniques so you can bake your favourite sweet and savoury treats at home. We don’t want you to miss out on all the latest trends in the baking world, expert advice, celebrity interviews and so much more – so be sure to subscribe and get that feeling…

Technique Focus HOW TO… WRITE A MESSAGE ON CAKES A lovely way to personalise a celebration cake is with a written message, Britt Box from She Who Bakes (www.shewhobakes.co.uk) talks you through some of her favourite ways… CUTTERS My two favourite ways to personalise a cake with a written message are by using Tappit cutters and Clikstix cutters. Both products look very similar on a shop shelf, but they produce two different results. They can be a little tricky to get used to and people often assume that they can’t use them, but the secret is that no one can really use them at first. I had a set in a cupboard for well over a year before I mastered them! But the good news is, once you’ve got your…

CLASSICS with a twist! Gingerbread mousse Reka Csulak from Holy Whisk Blog (rekacsulak.com) transforms a classic chocolate mousse with sugar, spice and all things nice! MAKES 6 300ml (10fl oz) double cream150g (5½oz) milk chocolate, chopped1 tsp ground ginger1 tsp mixed spice1 tsp cinnamon¼ tsp ground cloves1 tbsp rum40g (1½oz) butter, chopped3 free-range eggs, separated200ml (7fl oz) double cream To serve 100ml (3½fl oz) double creamchocolate saucecocoa powdergingerbread cookiescandy canes 1 Combine 300ml (10fl oz) double cream, chocolate, ginger, cinnamon, mixed spice, cloves and rum in a saucepan. Heat and cook for 2 minutes, stirring until the chocolate melts. Add the butter and stir until melted, then set aside to cool. 2Whisk the egg yolks, one at a time, into the cooled chocolate mixture. Add 200ml (7fl oz) double cream…

CAKE HEAVEN Get creative with loaf cakes and tasty bakes! All the flavour of a festive latte! Malvern cherry cake MAKES ONE CAKE 200g (7oz) tub glacé cherries225g (8oz) butter, softened225g (8oz) caster sugar4 large free-range eggsfinely grated zest and juice of 1 lemon350g (12oz) self-raising flour3 tbsp milk1 tbsp chopped mixed peelicing sugar, for dusting (optional) 1 Preheat the oven to 160°C/Gas Mark 3 and grease and line a 20cm (8in) deep cake tin with greaseproof paper. 2 Rinse the cherries under warm water, dry them in a tea towel and cut them into quarters. Cream together the butter and sugar until fluffy, then beat in the eggs, one at a time. Stir in the lemon zest and juice. 3 Toss the cherries in some of the flour. Fold…

JULIET SEAR Cakes & bakes with JULIET SEAR Our brilliant new Baking Heaven columnist Juliet Sear will be sharing her expert knowledge and delicious recipes with you every month. This issue, try her rich Christmas fruit cake, chocolate orange cupcakes topped with candied clementines and spiced wreath cookies… Hello there Baking Heaven reader, and welcome to the November issue! I don’t know about you, but Christmas is my all-time favourite time of year. Mainly because of ALL the food and deliciousness and getting together with friends and family, but ultimately baking to share and spread some festive cheer! First off, let’s talk about Christmas cake! This recipe is one of my favourites ever. I’ve been baking this in many shapes, sizes and numbers for over 20 years now. It’s actually…

SAVOURY HEAVEN Bake up a storm with savoury snacks AND lunches! Cheese & Marmite puff pastry swirls SERVES 12 1 roll of shop-bought puff pastry250g (9oz) strong Cheddar, grated3 tbsp Marmite 1 Preheat the oven to 220°C/Gas Mark 7. 2 Spread the marmite across the sheet of puff pastry using a knife; be careful as it's tricky to do! 3 Spread the grated cheese on top of the marmite, ensuring an even coverage – you can always grate more if you want them really cheesy. 4 It's time to roll the pastry! Start with one edge and tuck it under as you begin to roll. Using a sharp knife, slice the roll into 2cm (¾in) pieces. 5 Place the slices onto a non-stick baking tray and wash the top with…

CHRISTMAS CAKE MASTERCLASS HOW TO MAKE A TRADITIONAL CHRISTMAS CAKE Get into the festive spirit by baking an impressive Christmas cake centrepiece! This showstopper by AO Life (www.ao.com/life) is decorated with homemade frosted cranberries, but you can decorate it however you wish. PREP TIME: 15 MINUTES COOKING TIME: 2-2.5 HOURS SERVES 6-8 FOR THE CAKE 150g (5½oz) soft dark brown sugar100g (3½oz) golden syrup100ml (3½fl oz) milk50ml (2fl oz) orange juice (about ½ an orange)grated zest of 1 orange1½ tbsp treacle1 tbsp mixed spice150g (5½oz) cold unsalted butter, cubed, plus extra for greasing1 tsp bicarbonate of soda2 large free-range eggs200g (7oz) plain flour200g (7oz) currants100g (3½oz) sultanas100g (3½oz) raisins100g (3½oz) dried cranberries75g (2¾oz) mixed peel50g (1¾oz) flaked almondsbrandy, to feed the cake TO COVER 500g (1lb 1oz) good quality marzipan2 tbsp…

BAKING WITH KIDS CHRISTMAS BAKING WITH KIDS! BY JAMES HILLERY (WWW.CLUCKMUCKCOOK.CO.UK) Christmas is a wonderful time of the year. In our house, it’s made more special by baking with the kids, making delicious bakes that they love to eat, share with visitors or give as gifts to family. Here are a few of their favourites; all can be popped into a Kilner jar, or a cellophane bag tied with some Christmas ribbon, ready to bring joy over the festive period. All these recipes are perfect for the kids to get their hands a little bit messy, which is all part of the fun! Relax and enjoy making some wonderful Christmas memories… Mincemeat shortbread crumble bars MAKES 16 250g (9oz) plain flour100g (3½oz) caster sugar¼ tsp salt1 tsp vanilla extract225g (8oz)…

CAKE DEC SCHOOL TECHNIQUES FLOOD ICING, USING CUTTERS, HANDPIPING CAKE decorating SCHOOL Create showstopping cakes, biscuits, cupcakes and more, with step-by-step projects and techniques for all skill levels! Guide to skill levels 1 – Beginner 2 – Intermediate 3 – Advanced CHRISTMAS TREE COOKIE CAKE Transform your favourite cake recipe into a winter wonderland with this delightful design by Sandra Monger. YOU WILL NEED FOR THE CAKE • one 15cm (6in) round, 13cm (5in) deep, triple-layer pale blue iced cake TO DECORATE • white royal icing• red, green and brown flood icing• white modelling paste• 1 batch gingerbread dough EQUIPMENT • basic cake decorating toolkit• 3mm spacers• 20cm (8in) round white iced cake drum• 7.5x4cm Christmas tree cookie cutter• parallel wheel cutter• cornflour dusting bag• piping bags• number 1.5 piping nozzle•…