Indholdsfortegnelse for Baking Heaven - 104 i Bake & Decorate

Pick of the PRODUCTS TAKING PART IN VEGANUARY THIS YEAR? THESE VEGAN GOODIES ARE SURE TO PLEASE! With just a quarter of the sugar, half the fat and half the calories found in other chocolate spreads, Violife Cocospread is 100% vegan and is perfect for baking cakes, tarts, muffins, brownies and more! Priced £2.30 from Asda, Wholefoods and specialist retailers including The VeganKind. Need a treat in a flash? Doughlicious Vegan Double Chocolate cookie dough is ready-to-bake, gluten-free and vegan! RRP £3.00 from M&S stores nationwide. Nooj is a smooth and creamy almond or cashew nut paste that makes a luxurious nut drink when mixed with water. You can also use it straight from the spoon as a cooking and baking ingredient. RRP £3.50 (150g pouch) from Sainsbury’s. Find out…

Subscribe to baking heaven 5 REASONS TO NEVER MISS AN ISSUE! 1 Easy to follow step-by-step recipes 2 Yummy savoury treats for all the family 3 Endless inspiration and top tips 4 Cake decorating projects to wow your friends Plus… Baking ideas to suit all tastes and diets 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…

Top 10 tips… BAKING WITH CHILDREN! Get ready to get messy and have some fun with your little ones! Angela Johnson, aka Mrs Bun the Baker (mrsbunthebaker.net), shares her top 10 tips for baking with children at home. 1 PREPARE INGREDIENTS In Mrs Bun the Baker cookery classes I weigh everything out, ready for the class. Toddlers can lose concentration during long tasks, so keep things short, as they find it easier if everything is ready to go, and you will also feel more confident too. As they get older, they can start to use the scales and measure ingredients themselves. 2 MAKE MESS Cooking is never a tidy task – think about all the peelings from potatoes, flour from kneading, shells from cracking eggs and all the equipment used,…

ESSENTIALS BAKING ESSENTIALS Professional baker and pastry chef Gerhard Jenne, founder of London bakery chain Konditor (www.konditor.co.uk), sheds some light on common baking problems you might encounter and how to solve them. HELP! My biscuits are burnt on the bottom! Gerhard: Make sure your oven is baking at the temperature it says. Get an oven thermometer to check, as ovens can vary and the temperature could be out by 20°C. You should bake on the middle shelf for conventional heat, while in some fan ovens you may still have to rotate trays to ensure even baking. My biscuits are TOO HARD Gerhard: It depends on the recipe, but it could be caused by overmixing, adding too much flour, or not enough shortening (using fat (egg yolks) to make sure the dough…

BAKING NEWS What’s cooking… ALL THE BAKING NEWS, PRODUCTS AND EVENTS COMING YOUR WAY WIN! 1 of 3 Naturya Superfood Baking Bundles! Keen to kick start the New Year with some healthier bakes? Naturya has got your back with a new Superfood Baking Bundle. This collection of three essential baking ingredients makes it easy to create delicious vegan chocolatey bakes with the added nutritional benefits of superfoods. Naturya’s fair trade Cacao Powder (125g) is packed with zinc, magnesium, and copper to energise the body. Cacao Nibs (125g) will make any recipe feel indulgent while providing your body with nurturing magnesium, while Virgin Coconut Oil (500ml) provides a tasty alternative to butter or oil. We’ve teamed up with Naturya to give away three baking bundles to lucky Baking Heaven readers! To…

Get ORGANISED! WHETHER YOU’RE LOOKING TO SAVE SPACE, FRESHEN UP YOUR KITCHEN OR CLEAR THE CLUTTER, THESE HANDY PRODUCTS WILL HELP YOU GET YOUR KITCHEN LOOKING SPICK AND SPAN! This practical five-piece nesting bake set includes a 37cm, 34cm and 31cm bake pan, plus two 20cm pie dishes. Pictured in pigeon grey, the set is also available in pillarbox red, black and white. Priced £79 from www.falconenamelware.com Maximise cupboard storage space with OXO’s 11-in turntable. With a generous diameter of 9.25 inches, the turntable keeps everything in easy reach with just one spin. It also features non-slip feet for added stability. RRP £15, available from Lakeland. Stop strong odours tainting delicate foods and keep your fridge or freezer smelling fresh for up to 6 months with this ‘Fridge-It’ fridge &…

CUPCAKE HEAVEN CUPCAKE HEAVEN Mini bakes, maximum indulgence! Bake these cupcakes for a loved one! Red velvet cupcakes MAKES 12 For the cupcakes 60g (2oz) vegan butter125g (4½oz) chocolate chips60ml (2floz) beetroot juice2 flax ‘eggs’, at room temperature (see tip)60g (2oz) The Groovy Food Company Organic Coconut Sugar95g (3¼oz) almond flour65g (2oz) cocoa powder85g (3oz) The Groovy Food Company Organic Coconut Flour1 tsp baking powder½ tsp bicarbonate of sodaa pinch of sea salt For the icing 135g (4½oz) vegan cream cheese, softened135g (4½oz) vegan butter, softened1 tsp vanilla extract90ml (3floz) The Groovy Food Company Light & Mild Agave Nectar 1 Preheat the oven to 165°C/Gas Mark 3. Line a muffin tin with 12 muffin cups or cases. 2 In a microwave safe bowl, melt the butter and chocolate chips together…

PUDDING HEAVEN PUDDING HEAVEN Epic desserts tosatisfy a sweet tooth! You can make this a day ahead of serving! Nectarine & hazelnut opencrust pie SERVES 8 260g (9oz) plain flour½ tsp salt1 tbsp caster sugar130g (4½oz) butter, chilled and cut into pieces40g (1½oz) ground hazelnuts or ground almonds1 free-range egg, beatenchilled water, to mix For the filling 40g (1½oz) ground hazelnuts or ground almonds4 South African nectarines or peaches, pitted and sliced50g (1¾oz) hazelnuts or almonds, roughly chopped75g (2¾oz) caster sugar, plus extra for sprinklingcrème fraîche, cream or ice cream, to serve 1 Preheat the oven to 200°C/Gas Mark 6. 2 Sift the flour, salt and sugar into a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Stir in the ground hazelnuts or almonds,…

VEGAN BAKING VEGAN BAKING These indulgent sweet and savoury treats can be enjoyed by everyone! Who says you have to miss out when you're following Veganuary? COVER RECIPE Chocolate ganache cupcakes SERVES 8 For the cupcakes 60g (2oz) non-dairy plain yoghurt, e.g. almond milk or coconut milk yoghurt60ml (2floz) vegetable oil2 tsp vanilla extract1 tsp cider vinegar140g (5oz) plain flour40g (1½ oz) cocoa powder½ tsp salt½ tsp bicarbonate of soda200g (7oz) unrefined sugar, e.g. coconut sugar For the ganache 150g (5oz) good-quality dark chocolate, chopped125ml (4½ floz) coconut milk (not light varieties)a pinch of salt To decorate 8 raspberries50g (1¾ oz) good-quality dark chocolate, roughly chopped or grated 1 For the cupcakes: Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole cupcake tin with eight paper cupcakes cases 2…

MASTERCLASS PRETZELS These German breads by Caroline Bretherton are great fun to make; the two-stage glazing method gives an authentic result. Soft & fluffy on the inside, with a chewy crust on the outside… Makes: 16 Prep: 50 minutes Rise and prove: 1½-2½ hours Bake: 20 minutes Store: the pretzels can be frozen for up to 8 weeks YOU WILL NEED 350g (12oz) strong white bread flour, plus extra for dusting150g (5½oz) plain flour1 tsp salt2 tbsp caster sugar2 tsp dried yeast1 tbsp sunflower oil, plus extra for greasinga For the glaze ¼ tsp bicarbonate of sodacoarse sea salt or 2 tbsp sesame seeds1 free-range egg, beaten, for glazing 1 Put the two types of flour, salt and sugar into a large bowl. 2 Sprinkle the yeast over 300ml (10floz)…

BISCUIT HEAVEN BISCUIT HEAVEN Bite-size bakes to enjoy with coffee! So easy and made with just five ingredients Lemon & raspberry bites MAKES ABOUT 12 For the biscuits 65g (2oz) unsalted butter, at room temperature25g (1oz) caster sugar90g (3oz) plain flour For the topping 12 tsp (4 tbsp) crème fraîche12 tsp (4 tbsp) Bonne Maman Lemon Curd12 large fresh raspberriesicing sugar, to dust 1 Preheat the oven to 190°C/Gas Mark 5. Line a baking sheet with baking parchment. 2 Beat the butter and sugar together until smooth, then stir in the flour to form a smooth paste. 3 Put the paste between two sheets of lightly floured baking parchment and gently roll out until the paste is about 1cm (½in) thick. 4 Stamp out small, bite-sized rounds and place on…

TEATIME HEAVEN TEATIME TREATS Enjoy an indulgent afternoon tea with friends! These are the perfect pick-me-up! Malted ‘forever’ brownies MAKES 16 butter, for greasing20g (¾oz) Dutch process cocoa powder142g (5oz) dark chocolate (preferably 64-68% cacao), coarsely chopped85g (3oz) unsalted butter, cut into pieces56g (2oz) vegetable, grapeseed, or olive oil100g (3½oz) granulated sugar100g (3½oz) dark brown sugar1 large free-range egg2 large free-range egg yolks1½ tsp vanilla extract100g (3½oz) plain flour2 tbsp malted milk powder, optional (see Tip)1 tsp salt170g (6oz) milk chocolate, coarsely chopped 1 Arrange an oven rack in the centre position and preheat the oven to 180°C/Gas Mark 4. Line a 20x20cm (8x8in) tin with two sheets of foil, crossing one over the other and pressing the foil into the corners and up the sides. Lightly butter the foil…

SAVOURY HEAVEN SAVOURY HEAVEN Bake up a storm with savoury snacks & lunches! Breakfast muffins MAKES 6 30g (1oz) crispy cooked smoked bacon rashers60g (2oz) butter, softened1 tbsp caster sugar1 large hen’s egg, plus 6 small hen’s (or quail) eggs45g (1½oz) gluten-free self-raising flour (or 40g (1½oz) gluten- free plain flour plus ½ tsp baking powder and ¼ tsp xanthan gum)15g (½oz) ground almonds15g (½oz) fine cornmeal1 tbsp crème fraîche (or sour cream)6 cherry vine tomatoes, halvedsea salt and black pepper, to season 1 Preheat the oven to 180°C/Gas Mark 4. Line a 6-hole muffin pan with 6 high-sided muffin cases. 2 Reserve 6 small strips of bacon to decorate the muffins and blitz the remaining bacon to fine crumbs in a food processor. 3 In a large mixing bowl,…