Indholdsfortegnelse for Baking Heaven - 107 i Bake & Decorate

WELCOME “Who doesn't love cake? Find loaf cakes, classic cakes and showstoppers from page 8!” GET IN TOUCH Editor Jessica Clark jessica.clark@warnersgroup.co.uk Publisher Lucie Dawson Senior Designer Ryan Housden Printed by Warners Midlands Photography ©Stockfood, the Food Media Agency. Find us at www.facebook.com/BakingHeavenMag or search for @BakingHeavenMag on Twitter and Instagram. Keep up-to-date with all the latest baking news at www.foodheavenmag.com and sign up to our newsletter at www.craftmag.co/signup Hello bakers! Welcome to the April issue of Baking Heaven. It may still be a bit chilly outdoors, but we've finally waved goodbye to winter and what better way to celebrate the joys of spring than with a big slice of cake and a cup of tea with a friend? We've shared a delicious assortment of cakes from page 8, where…

Get creative with edible art! New Polaroid CandyPlay 3D Pen launches exclusively at Menkind Create your own candy from scratch with the new Polaroid CandyPlay 3D Pen, using Polaroid Candy Cartridges available in 6 sugar-free, veganfriendly flavours – strawberry, orange, lemon, apple, grape and cola. The 3D Pen impresses with features such as an LED light to indicate it’s ready to use, stylish and ergonomic design for a natural positioning of the hand, and an easy-to-use system for inserting and replacing the cartridges. With handy USB C charging, the newly launched 3D pen is perfect for creating unique and personalised edible art. Keen sweet makers of all levels can find inspiration and template designs at polaroid3d.com/candypen. Priced £35, the 3D pen and cartridges are available exclusively at www.menkind.co.uk now! Deliciously professional ingredients…

baking heaven READER SURVEY As one of our valued bakers, we’d like to learn a little more about you so we can tailor our content and communications to better suit you and your interests. If you would prefer to complete the survey online, please visit http://bit.ly/hobbiesreadersurvey and click the ‘complete the survey’ button for Baking Heaven. Alternatively, you can complete this on-page survey (or take a photocopy so you don’t have to take the page out) and send it to us using our freepost address: FREEPOST: WARNERSGROUP (Baking Heaven) Thank you for taking the time to complete our survey! 1. Which age category do you belong to? ❑ 18-24 ❑ 25-34 ❑ 35-44 ❑ 45-54 ❑ 55-64 ❑ 65+ 2. Which of the below best describes your family? (Please select…

Cakes & Bakes with JULIET SEAR Now, it goes without saying that Juliet Sear is the Queen of Cakes, but just look at these showstopping beauties! Perfect for all occasions, take your pick… or why not make them all? Photograph © David Loftus Hello Baking Heaven friends and welcome to our April issue, which is a very special one indeed, all about CAKE! Now we’re getting into April, things are feeling much more positive and hopeful, so we need cake to celebrate! To start off, I’ve given you my fabulous Fault Line cake recipe, which you’ll find in your digital issue or online at www.foodheavenmag.com. Fault Line cakes have been around for a while now, but they are a trend that is here to stay, I’m sure. They are so…

CAKE DEC SCHOOL SPRINGTIME CAKESICLES Celebrate springtime with these fun and easy-to-make cakesicles by Dani Brazier (www.bluedoorbakery.co.uk). You can decorate them however you wish, so get creative and show us what you’ve been making using the hashtag #bakingheavenmag on social media. SKILL LEVEL TECHNIQUES USING A MOULD, WORKING WITH SWEET MELTS YOU WILL NEED TO DECORATE • sprinkles of your choice (I used an Easter mix from Iced Jems)• Sweet Melts by Sweet Stamp• Confectioners Drip by Dinky Doodle• 100g (3½oz) cake crumbs• 1-2 tbsp buttercream EQUIPMENT • cakesicle mould• cakesicle sticks• palette knife 1 Start by melting the Sweet Melts on 20-second bursts in the microwave until melted. Keep stirring them well. 2 Place a tablespoon or two of Sweet Melts in the cakesicle mould and spread around and…

What’s cooking… WIN! A Children’s Baking Bundle from Carr’s Flour, including the full Carr’s Kids Range! ALL THE BAKING NEWS, PRODUCTS AND EVENTS COMING YOUR WAY Carr’s Flour are celebrating the recent launch of their Carr’s Kids range by giving away a brilliant baking bundle to help little ones to discover the joys of baking! To encourage little hands to get stuck into the mixing bowl, the prize bundle will include five of the Carr’s Kids Biscuit Mix and five of the Carr’s Kids Bread Mix, which create delicious tasty biscuits and bread. Also included in this amazing prize is the full range of Carr’s Kids Collectables, including cookie cutters, measuring cups, a Carr’s branded apron and mini baking kit, complete with a rolling pin, spatula, pastry brush and cutting board!…

CAKE HEAVEN A PIECE OF CAKE Who doesn't love cake? These beauties are perfect for any occasion! Drizzled with a delicious berry glaze Mixed berry loaf cake SERVES 8 225g (8oz) unsalted butter, softened375g (13oz) caster sugar2 tsp vanilla extract4 large free-range eggs275g (10oz) plain flour, sifted, plus 2 tbsp extra½ tsp salt300g (11oz) mixed berries (raspberries, blackberries, blueberries, etc.), divided1 tbsp lemon juice80g (3oz) icing sugar, sifted1-2 figs, halved, to decorate (optional) 1 Preheat the oven to 180°C/Gas Mark 4. Grease and line the base and sides of a 900g (2lb) loaf tin with parchment paper. 2 In a large mixing bowl, thoroughly beat the butter with the sugar and vanilla extract with an electric mixer until pale, thick and fluffy – about 6-8 minutes. 3 Beat in the…

GLUTEN-FREE BAKING Whether you’re following a gluten-free diet or baking for a friend or family member, you’d never guess these tasty recipes are gluten-free! Blueberry muffins A perfect blueberry muffin has to be quick to whip up, have a beautifully domed, caramelised top, be absolutely loaded with blueberries, and have a moist, tender crumb. The gluten-free blueberry muffins you’ll get from this recipe tick all those boxes. MAKES 12 280g (10oz) gluten-free flour blend80g (3oz) almond flour150g (5½ oz) light brown soft sugar2 tsp baking powder1 tsp bicarbonate of soda1 tsp xanthan gum½ tsp saltgrated zest of 2 unwaxed lemons130g (4½ oz) unsalted butter, softened140g (5oz) whole milk, cold1140g (5oz) full-fat plain or Greek yoghurt, cold2 free-range eggs, cold2 tbsp lemon juice1 tsp vanilla bean paste180g (6½ oz) fresh or…

AFTERNOON TEA AT HOME These indulgent treats by Will Torrent are perfect for enjoying with a hot cup of tea and a catch up with friends and family! Viennese whirls Beating the butter and sugar for as long as you can, helps give these beautiful little biscuits their melt-in-your-mouth texture and sandwiched with oozing raspberry jam and vanilla buttercream, they certainly won’t last long on your cake stand! MAKES 12-16 200g (7oz) plus 5 tbsp butter, softened75g (2¾oz) icing sugar1 tsp vanilla bean paste200g (7oz) plain flour30g (1oz) cornflour½ tsp baking powdera pinch of salt1-2 tbsp whole milk For the buttercream 75g (2¾oz) butter, softened150g (5½oz) icing sugar, plus extra for dusting½ tsp vanilla bean paste3-4 tbsp good quality raspberry jam You will need 2 large piping bags fitted with…

RAINBOW PAINTED CUPCAKES Brighten someone’s day or celebrate a special birthday with these pretty leopard print and rainbow swirl cupcakes by Dani Brazier (www.bluedoorbakery.co.uk) SKILL LEVEL TECHNIQUES PIPING BUTTERCREAM, HANDPAINTING, CREATING A LEOPARD PRINT, MAKING A RAINBOW SWIRL YOU WILL NEED FOR THE CUPCAKES • 110g (4oz) unsalted butter• 110g (4oz) caster sugar• 2 medium free-range eggs• 110g (4oz) self-raising flour• 1 tsp vanilla extract FOR THE BUTTERCREAM • 350g (12oz) icing sugar• 150g (5½oz) unsalted butter• green food colouring TO DECORATE • marshmallows• Oreos• shredded wheat• 50g (1¾oz) milk chocolate• Mini Eggs• sugarpaste: yellow, white, orange, black, pink, green EQUIPMENT • electric whisk or stand mixer• silicone spatula• ice cream scoop or spoons• cupcake cases• small rolling pin• microwavable bowl• small knife or scalpel• edible glue or cooled boiled…

Heart Research UK launch charity cookbook featuring recipes from Joe Wicks, Hairy Bikers and Michelin star chef National charity Heart Research UK have launched their first charity cookbook, featuring 17 recipes from celebs, chefs and some of the web’s biggest food bloggers. The e-book, which is available to download at heartresearch.org.uk/cookbook/ for a suggested donation of £5, features a selection of well-balanced recipes from some of the best known faces in food and fitness, including Joe Wicks, The Hairy Bikers, Heart Research UK ambassador Sally Bee, Gennaro Contraldo, Michelin Star Chef Tom Kitchin, Masterchef winner Shelina Permaloo and many more. Recipes range from light breakfasts and brunches, through to healthy snacks, show-stopping main meals and family favourites, and even a few desserts. All of the money raised will support Heart…

SHARE YOUR BAKES using #bakingheavenmag FOR YOUR CHANCE TO WIN! Congratulations to this month’s winner @hannahbakes89 who baked indulgent Creme Egg brownies with white chocolate and mini Creme Eggs! Snap a picture of your bake and share it with us on social media using the hashtag #bakingheavenmag and you could win an award-winning Cakehead Cakeout box of your choice that’s packed full of your coffee shop favourites! There’s no limit to the amount of bakes you can share, so show us what you’ve been baking! ONE WINNER EVERY MONTH! Sign up to our emails at www.craftmag.co/signup and follow us on social media (details on page 3). Find out more about the prize at cakehead.co.uk Psst… Want to try our Easter recipes at home? You can find all our back issues…

LIGHTER DESSERTS These delicious puds by The Batch Lady are lighter versions of some of your favourites. Perfect for satisfying your cravings for something sweet without overindulging! Jam jar blueberry & lemon cheesecakes These are a great low-fat alternative to a traditional cheesecake that the whole family will love! Serving these in little jars not only makes them look sweet, but also helps with portion control. They can be made ahead and defrosted as needed, so are a perfect dessert for low-fuss entertaining. SERVES 4 50g (2oz) low-fat margarine8 reduced-fat digestive biscuits, crushed100ml (3½ fl oz) semi -skimmed milk1 x 36g pack Bird's no-added sugar Dream Topping180g (6½ oz) low-fat cream cheesegrated zest and juice of 1 lemon75g (2¾ oz) fresh blueberries, plus a few extra to decorate 1 Add…

Technique Focus A BEGINNER'S GUIDE TO… PIPING BUTTERCREAM Britt Box (www.shewhobakes.co.uk) shares her top tips to help you master the techniques to piping perfect buttercream. If you’ve ever thought to yourself ‘I just can’t pipe buttercream’, then please know, you’re not alone. Not only did I used to believe that about myself, but if I had a pound for every time someone has said it to me in a class in the last 10 years, I would be able to happily retire to a Caribbean island by now! There seems to be this general consensus that piping buttercream takes some kind of baking magic that you’ve either got naturally, or you haven’t. I’m here to tell you that just isn’t the case. As with most things in the baking world, your…

Step-by-step Sausage plait with simple homemade pastry These simple savoury pastries by AO Life (www.ao.com/life) are perfect for outdoor feasts! MAKES: 6 PLAITS OR 30-40 MINI ROLLS PREP TIME: 15 MINUTES, PLUS 2 HOURS CHILLING COOKING TIME: 25-30 MINUTES FOR THE PLAITS, 15-20 MINUTES FOR MINI ROLLS YOU WILL NEED For the pastry 315g (11oz) plain flour, more for dusting and rolling out185g (6½oz) cold unsalted butter, cubed45g (1½oz) cold vegetable shortening (such as Trex)1 tbsp sugar1 tsp salt1 tbsp white or red wine vinegar60ml (2floz) ice-cold water (only use as much as needed) For the filling 6-8 good quality sausages6-8 tbsp caramelised onion chutney (or you can experiment with other chutneys) Plus 1 free-range egg, lightly beaten for egg wash2-3 tbsp nigella seeds or sesame seeds to sprinklemustard and ketchup, to…