Indholdsfortegnelse for Baking Heaven - 102 i Bake & Decorate

GBBO ON YOUR MARKS, GET SET… BAKE A GBBO SHOWSTOPPER! CELEBRATE IN STYLE WITH A TOUCH OF SPARKLE! Cherry & chocolate baked Alaska Parfait, ice-cream, cherry compote and fluff y meringue - topped with sparklers, if you wish - whether it's a New Year or a new job you're celebrating, this decadent twist on a classic baked Alaska is the ultimate party piece to bring to the table. SERVES 8-10 For the parfait 8 free-range egg yolks150g (5½oz) caster sugar1 tsp vanilla paste175g (6oz) 70% dark chocolate, roughly chopped600ml (1pt) double cream For the cherry compote 250g (9oz) frozen or canned pitted cherries50g (1¾oz) caster sugar1 tsp vanilla paste For the cake base 2 free-range eggs50g (1¾oz) caster sugar40g (1½oz) plain flour20g (¾oz) cocoa powder For the meringue 5 free-range egg…

STEP-BY-STEP Chocolate & salted caramel marshmallows Looking to make an edible gift? Look no further than these pillowy marshmallows by AO Life (ao.com/life). They’re flavoured with chocolate and salted caramel, but you can customise them to suit the recipient. MAKE A SPECIAL GIFT FOR FRIENDS & FAMILY MAKES ABOUT 20 SMALL CUBES YOU WILL NEED For the marshmallows 6 leaf gelatine sheets (platinum grade)300g (10½oz) caster sugar2 tbsp glucose syrup (or golden syrup)1 tsp vanilla pastevegetable oil, for greasing For the flavouring 50g (1¾oz) milk or dark chocolate, finely grated2-3 tbsp salted caramel or dulce de leche For the coating 50g (1¾oz) icing sugar50g (1¾oz) cornflour2 tsp edible gold glitter (optional) 1 Lightly grease a small deep baking tin 18x25cm (7x11in) with a little vegetable oil. Line with greaseproof paper…

BISCUIT HEAVEN Bite-size bakes to enjoy with coffee! A great rainy day project! Almond & rye shortbread biscuits MAKES 18 125g (4½oz) butter, plus extra for greasing75g (2¾oz) caster sugar125g (4½oz) Doves Farm Organic Wholemeal Rye Flour125g (4½oz) ground almondsbutter, for dish 1 Preheat the oven to 170°C/Gas Mark 3. Rub a little butter around the inside of a 18cm (7in) square cake tin or insert a baking liner. 2 Put the butter and sugar into a bowl and beat together until light and fluffy. Mix in the flour and ground almonds. 3 Using your hands, gather everything together, pressing it into a smooth ball of dough. 4 Press the dough into the prepared tin and smooth the top. 5 Using a fork, prick holes all over the surface, pressing…

TEATIME TREATS PANETTONE Enjoy an indulgent afternoon tea with friends! Bake a homemade gift this year! Spelt, pecan, macadamia & prune chocolate brownies MAKES ABOUT 16 100g (3½oz) prunes, quartered50g (1¾oz) dried cranberries3 tbsp amaretto or fruit juice250g (9oz) sugar4 free-range eggs75g (2¾oz) double cream150g (5½oz) Doves Farm Organic White Spelt Flour200g (7oz) plain chocolate75g (2¾oz) macadamia nuts, halved75g (2¾oz) pecan nutsbutter, for greasingicing sugar, optional 1 Preheat the oven to 180°C/Gas Mark 4. Rub some butter around the inside of a 20x30cm (8x12in) baking tray or insert a baking liner. 2 Cut the prunes into quarters and put them into a bowl, add the cranberries and amaretto or juice, cover and leave for a couple of hours or overnight. 3 Put the sugar into a mixing bowl, then add…

BAKING NEWS What’s cooking… ALL THE BAKING NEWS, PRODUCTS AND EVENTS COMING YOUR WAY ‘Tis the Season to be Joyful! It’s been a bit of a year hasn’t it? Make sure it ends on a sweet note with the Cake Head Joyful Box, a special selection of festive classics including chocolate orange brownie, chocolate & cherry brownie and praline crunch. They’re so irresistible, Santa might just swoop by for another visit! The Cake Head Joyful Box is beautifully packaged and the perfect gift this festive season for family, friends or even a treat for yourself – head over to www.cakehead.co.uk to order your box and spread joy to the people! WIN! 1 of 2 SKIPPY® Peanut Butter Bundles! America’s famous SKIPPY® Peanut Butter is giving Baking Heaven readers the chance to win…

SAVOURY HEAVEN Bake up a storm with savoury snacks & lunches! Bacon & walnut cornbread MAKES ONE LOAF 1 tbsp olive oil4 rashers smoked back bacon, diced (about 100g (3½oz))150g (5½oz) polenta150g (5½oz) plain flour½ tsp salt½ tsp baking powder½ tsp bicarbonate of soda1 medium free-range egg284ml (10fl oz) tub buttermilk50g (1¾oz) butter, melted195g (7oz) can sweetcorn, drained100g (3½oz) California Walnuts, roughly chopped, plus 25g (1oz) walnuts75g (2¾oz) mature Cheddar cheese, grated 1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin. Heat the oil and fry the bacon in a small frying pan for 3-4 minutes until golden, allow to cool and drain if needed. 2 Meanwhile, mix together the polenta, flour, salt and the raising agents in a large bowl. Mix the…

ESSENTIALS BAKING ESSENTIALS Getting a bake just right comes down to the little details and it's our mission to make all your bakes perfect with these essential tips, ideas and tools. CUT OUT SUGAR by using two tablespoons of SPLENDA® granulated for every 1oz of sugar in your recipes. WHEN BAKING with SPLENDA®, achieve an attractive light brown finish by taking out your recipe 2-3 minutes before the end of the suggested baking time and glazing with a small amount of egg white, milk or honey before returning to the oven. TIME SAVING TIP Run out of coffee essence? Mix hot water with instant coffee granules instead! FOR PERFECT JAM TARTS, ensure your jam is fridge-cold – it will help prevent it from bubbling out as much when baking! Choose…

CHRISTMAS HAVE YOURSELF A CREATIVE CHRISTMAS! Pull out all the stops with these festive showstoppers… Village under the snow Christmas cake SERVES 18 For the cake 80g (3oz) glacé cherries, chopped70g (2½oz) dried cranberries75g (2½oz) raisins150g (5oz) currants4 tbsp mixed candied peel, chopped250ml (9fl oz) dark rum475g (17oz) butter, softened, plus extra for greasing200g (7oz) brown sugar, packed4 large free-range eggs250g (9oz) plain flour½ tsp bicarbonate of soda½ tsp salt1 tsp ground cinnamon1 tsp ground allspice300g (11oz) treacle120ml (4fl oz) milk130g (4½oz) mixed nuts, e.g. almonds, walnuts, pecans etc., chopped For the gingerbread 275g (10oz) plain flour, plus extra as needed2 tbsp cornflour1 tbsp ground ginger1 tsp ground cinnamon1 tsp salt200g (7oz) unsalted butter, at room temperature200g (7oz) treacle, slightly warmed1 tsp vanilla extract To decorate 500g (18oz) icing sugar,…

Subscribe to Baking Heaven 5 REASONS TO NEVER MISS AN ISSUE! AND HERE'S 5 MORE GREAT REASONS! 1 No minimum term – cancel at anytime 2 Choose the option that’s right for you – digital or print 3 Free delivery to your door or your device 4 Savings on the shop price 5 Get every issue before it hits the shop It’s the only baking magazine you’ll ever need! Go to bit.ly/5reasonsbaking to find the best option for you or call 01778 392474…

CUPCAKE HEAVEN CUPCAKE HEAVEN Mini bakes, maximum indwulgence! Topped with swirls of white chocolate frosting Coconut & lemon cupcakes MAKES 12 125g (4½oz) Stork, at room temperature225g (8oz) golden caster sugarfinely grated zest of 1 lemon4 medium Waitrose British Blacktail Free Range Eggs225g (8oz) self-raising flour160ml (5fl oz) essential Waitrose Coconut Cream, stirred until smooth100g (3½oz) soft cheese2 tbsp icing sugar, plus extra for dusting2 tbsp lemon curd1 tsp Cooks’ Ingredients Rose Petals 1 Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin tin with paper cases. 2 Place the Stork, sugar, lemon zest, eggs, flour and 100ml (3½fl oz) of the coconut cream in a large bowl and beat with an electric hand whisk until pale and fluffy. 3 Divide the mixture between the paper cases and…

PUDDING HEAVEN Epic desserts to satisfy a sweet tooth! The perfect after-dinner treat! Baileys crème brûlée SERVES 6 600ml (1pt) double cream200ml (7fl oz) semi-skimmed milk6 medium Waitrose British Blacktail Free-Range Egg yolks30g (1oz) caster sugar4 tbsp Baileys Irish Cream3 tbsp demerara sugar 1 Preheat the oven to 150°C/Gas Mark 2. Pour the cream and milk into a saucepan and heat until almost boiling. Remove from the heat and set aside for 10 minutes. 2 In a heatproof bowl, whisk the egg yolks and sugar together with a balloon whisk until combined. Stir in the cream mixture and Baileys and pour into 6 small ramekins. 3 Put the ramekins in a roasting tin and add enough cold water to the tin to come two-thirds of the way up the sides…