Indholdsfortegnelse for Baking Heaven - 112 i Bake & Decorate

WELCOME “Find out how to bake something really special to impress your friends and family!” Hello and welcome to the September issue of Baking Heaven. This month, we've brought you a selection of our favourite showstoppers to help you bake something really special, including a pumpkin marshmallow cake and sweetie cake jars, plus Juliet Sear's edible flowers fault line cake and all sorts of wonderful bakes that have the 'wow' factor. Turn to page 8, and find Juliet's stunning cakes on page 34 – they're perfect for special occasions, celebrations, or just because! GBBO 2020 contestant Hermine shares her semi-naked cake on page 18, plus be sure to check out our interview with Black Box Cake on page 16 to find out the secrets to creating your very own masterpiece.…

WIN! 1 of 3 copies of Jane’s Patisserie Fancy winning a copy of Jane Dunn’s debut cookbook, Jane’s Patisserie? Well, we’ve got three copies to give away to Baking Heaven readers and you could be one of the lucky winners! Jane’s recipes are simple, customisable and suitable for all levels of baker. Each recipe comes with easy tips, to give you the inspiration and confidence to experiment and make every recipe your own. Covering everything from gooey cookies and celebration cakes with a dreamy drip finish, to fluffy cupcakes and creamy no-bake cheesecakes, Jane’s Patisserie is easy baking for everyone, to share, inspire, and spread a little joy. To be in with a chance of winning, head straight to bit.ly/fhmcomps before Friday 15th October to enter. Best of luck! Psst……

BAKING NEWS SHARE YOUR BAKES using #bakingheavenmag FOR YOUR CHANCE TO WIN! Introducing Cutter & Squidge and their oh-so-delicious mini cupcakes range – delivered straight to your door! Fancy winning your own box of 12 cupcakes? Here’s how to enter: 1. Snap a picture of your bake 2. Share it with us on social media using the hashtag #bakingheavenmag One lucky winner will choose from the following flavours – mixed, mixed fruity, mixed vegan, strawberry & vanilla, vegan chocolate hazelnut, pistachio & lemon or vegan chocolate birthday. The winning photo will also feature in the next issue of Baking Heaven magazine! STAR BAKER! Congratulations to this month’s prize winner, Monika @monika. raubic, who made a stunning Pimm’s showstopper cake following a recipe that featured in our August issue! Sign up…

JANE’S PATISSERIE IMPRESSIVE BAKES Jane Dunn (aka @janespatisserie) shares four indulgent recipes from her debut cookbook Jane's Patisserie, from gooey caramel-filled cookies to our incredible cover star recipe – a showstopping millionaire’s trifle! BY JANE’S PATISSERIE Banana, chocolate & hazelnut muffins Baking with overripe bananas is the best – it means they don’t go to waste, and you get something delicious out of it. The bananas create a yummy flavour, as well as making part of the best muffin batter – so when you mix this with a bit of chocolate hazelnut spread, you have a winner. These muffins are always a hit, whether it’s for breakfast, a dessert or just because you fancy something sweet! MAKES 12 PREP: 15 MINUTES BAKE: 25 MINUTES COOL: 1 HOUR LASTS: 2-3 DAYS,…

BISCUIT HEAVEN BISCUIT HEAVEN Bite-size bakes to enjoy with coffee! Deliciously chewy! Peanut butter cookies MAKES 12 160g (5½ oz) plain flour½ tsp bicarbonate of soda½ tsp baking powdera pinch of sea salt55g (2oz) unsalted butter100g (3½ oz) ManiLife Original Roast Smooth peanut butter50g (1¾ oz) sugar100g (3½ oz) muscovado sugar1 large free-range egg170g (6oz) dark or milk chocolate, chopped 1 Preheat the oven to 180°C/Gas Mark 4. Line baking sheets with parchment paper. 2 In a medium bowl, mix together the dry ingredients: flour, bicarbonate of soda, baking powder and salt. 3 Measure out both the sugars in a bowl. 4 Melt the butter either by microwaving it or in a pan and, while still nice and hot, stir in the peanut butter until combined. Add the sugars and…

CAKE DEC SCHOOL SCHOOL CUPCAKES Get your kids excited and ready for school with these fun cupcakes by Lauren from One More Cupcake www.onemorecupcake.co.uk. TECHNIQUES USING CUTTERS, MODELLING, HANDPAINTING MAKES 3 DESIGNS 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 •500g (1lb 1oz) icing sugar•250g (9oz) unsalted butter TO DECORATE •Renshaw sugarpaste: white, red, blue, green, dark brown, black, light blue•white lustre dust•rejuvenator spirit EQUIPMENT •electric whisk or stand mixer•silicone spatula•ice cream scoop•cupcake cases•small rolling pin•small palette knife•small paintbrush•cornflour•circle cutter•alphabet cutters•edible glue•various rectangle cutters•modelling tool 1 Preheat the oven to 180°C/Gas Mark 4. Using an electric whisk or a stand mixer, combine the butter and sugar together in a bowl and whisk until…

TOP TRENDS DIGITAL EXCLUSIVE TOP BAKING TRENDS! Recreate some of TikTok’s top baking trends at home with these fun recipes by Dr. Oetker www.oetker.co.uk Cloud bread This fabulos fluffy cloud bread only speeds five ingredients! The gooey malloway meringuis texture is sure go down treast SERVES 4 For the cloud bread 3 Dr. Oetker Free Range Egg White Powder Sachets (3 medium free-range egg whites)30g (1oz) caster sugar10g (¼ oz) cornflour5ml (1 tsp) Dr. Oetker Madagascan Vanilla ExtractDr. Oetker Pink Extra Strong Food Colour Gel 1 Preheat the oven to 150°C/Gas Mark 2 and line a baking tray with greaseproof paper. Make up the egg white powder following the instructions on the pack and pop into a large metal or glass bowl – make sure your bowl is free of…

WIN! 1 of 5 copies of Finch Bakery cookbook! Lauren and Rachel Finch have released their very first cookbook, revealing their secrets to successful baking every time. The twin sisters are well known for their showstopper cakes and bakes, amassing impressive followings on social media at @finchbakery! Their shop, The Finch Bakery, is a small, fun-loving shop in Blackburn that regularly has queues of customers lining up for their cake and treats. With their new cookbook, now you can recreate their recipes from home from classic cakes, cupcakes, cookies to showstopper celebration cakes, famous cake jars, traybakes – plus advice on piping techniques, tricks and tips! To be in with a chance of winning a copy of the book, enter at bit.ly/fhmcomps before Friday 15th October. Psst… turn to page…

HERMINE’S TOP TIPS – SETTING UP TO SUCCEED 1 Whenever I’m making a sponge that I want particularly light and fluffy, I find that substituting one-third of the flour weight with cornflour makes a big difference. 2 A traditional Genoise doesn’t use baking powder; however, if you’re a bit intimidated by Genoise, adding a bit of baking powder gives you that safety net. 3 You can substitute the Cognac with rum, brandy, vanilla or a good quality fruit flavouring. 4 When whipping egg white, I always add a bit of cream of tartar. It helps to stabilise the egg white and ensures that I have success with my meringue. 5 When you put so much effort into getting your recipe right, it’s important to bake it in a good quality…

CAKE HEAVEN CAKE HEAVEN Get creative with loaf cakes and tasty bakes! Decorate with chocolate shavings and icing sugar Sticky banana bread SERVES 6 GENEROUSLY For the banana loaf 125g (4½oz) unsalted butter, softened125g (4½oz) light brown sugar2 ripe bananas, peeled, mashed2 large free-range eggs150g (5½oz) plain flour2 tsp baking powder65g (2oz) chopped pitted dates50g (1¾oz) sultanas50g (1¾oz) chopped prunes2 tbsp hot water For the toffee sauce (optional) 100g (3½oz) light brown sugar25g (1oz) unsalted butter100ml (3½fl oz) double cream For caramel shards decorations (optional) 2 tbsp water150g (5½oz) granulated sugar50g (1¾oz) pecans 1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 900g (2lb) loaf tin with butter and baking paper. Serve with custard or ice cream! 2 Put the dates, prunes and sultanas in a bowl…

CAKE DEC SCHOOL Technique Focus HOW TO… ICE A CAKE Fed up of cracks, creases, lopsided icing and bulging buttercream Fear not, Britt Box www.shewhobakes.co.uk shares her secrets to help you learn how to ice a cake perfectly. Icing a cake is one of the cornerstones to baking success. It’s also the technique that a lot of people struggle with. The art of icing a cake took me a long time to master and I always ended up with cracks and creases, lopsided icing and bulging buttercream. I could usually hide most imperfections with a tactical butterfly or flower, but when I finally mastered it, a complete blank canvas of a cake is a thing of beauty in itself. There are lots of different ways to get sugarpaste/ready-to-roll icing (or…

BAKING with kids! INDIVIDUAL BANOFFEE PAVLOVAS “I think pavlovas make great little showstoppers, they are super easy to make, and you can get so creative with your toppings. A firm family favourite is banoffee inspired pavlova. Crispy on the outside with a chewy centre, topped with cream, banana and homemade salted caramel sauce (which is so addictive I have made sure you will have leftovers to drizzle on ice cream or pancakes!) A top tip for making meringue is that any fat in the bowl or on your whisks will make it hard for the egg whites to whisk to a stiff peak. So before starting, give them a squirt of lemon juice and wipe it over," says James Hillery (www.cluckmuckcook.co.uk) MAKES 4 For the pavlova 3 free-range egg whites150g…

New product alert! Homepride launches two new baking spreads Experts in home baking since 1964 and famous for its quality flour, Homepride’s unsalted and salted ready-to-use baking spreads promise to deliver mouth-watering sweet and savoury bakes. The new spreads, which are available from Morrisons, Waitrose and Asda stores, are soft and smooth, and can be used straight from the fridge. Their 10% buttermilk content sets them apart from other baking spreads, most of which have a buttermilk content of just 1%. They contain no preservatives and are designed to be a lighter alternative to traditional butter while mimicking the appearance, texture and taste of the real thing. The unsalted and salted variants can be used across both sweet and savoury recipes according to personal preference. Homepride Unsalted Baking Spread and…

WIN! 1 of 3 SKIPPY® Peanut Butter Baking Sets There’s so much baking fun in a jar of smooth, creamy and delicious American-style SKIPPY® Peanut Butter, which makes the perfect creamy and dreamy ingredient for cupcakes, flapjacks, cookies and other homemade goodies. We’re giving you the chance to win one of three smoothly satisfying SKIPPY® Brand baking sets featuring a specially designed apron, spatula and jar of Extra Smooth and Extra Crunchy SKIPPY® Peanut Butter. To be in with a chance of winning this fantastic prize, go to bit.ly/fhmcomps before Friday 15th October. For lots of deliciously creamy peanut butter recipes visit www.peanutbutter.uk.com…

FROZEN DESSERTS FREEZE Whether you're looking for a last-minute dessert to serve straight from the freezer, or one you can make ahead and defrost on the day, these delicious recipes have got you covered! Classic Victoria sponge The Queen of Cakes, who doesn’t love a Vicky sponge sandwiched together with luxuriously creamy buttercream and summer berry jam What’s more, you can freeze this in all its glory ready to serve in an upturned cake tin! MAKES ONE 23CM (9IN) CAKE 4 tbsp strawberry or raspberry jamfresh berries, to decorate (optional) For the sponge 300g (10½oz) unsalted butter, softened, plus extra for greasing (or use vegetable oil)300g (10½oz) caster sugar4 free-range eggs300g (10½oz) plain flour2 tsp baking powder dash of milk For the buttercream 300g (10½oz) unsalted butter, softened600g (1lb 5oz)…

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 ENJOY DECORATING YOUR CAKES AND BAKES? Don't miss these exciting projects in our sister title, Cake Decoration & Sugarcraft! TECHNIQUES CREATING WAFER PAPER SAILS, PAINTING WITH METALLICS, CREATING SMOOTH EDGES WAFFER PAPER & METALLICS CAKE Even decorating beginners can give this step-by-step masterpiece by ani Brazier www.bluedoorbakery.co.uk a go – the wafer paper sails are easier to make than you might imagine! MAKES ONE CAKE YOU WILL NEED FOR THE CAKE •15cm (6in) round cake•buttercream, for filling and covering•fillings of your choice TO DECORATE •2-3 sheets of A4 wafer paper• water•sprinkles (I used Halo sprinkles)•rose gold lustre dust•rejuvenator…

A MUST HAVE FOR YOUR RECIPE BOOK SHELF! WHAT’S INSIDE? With these 60 indulgent, over-the-top frosted treats from Bernice Baran, founder of Baran Bakery, you can craft impressive layer cakes, easy sheet cakes, fun cookies, bars, brownies and more—all with creative custom toppings! Master popular options like buttercream, meringue, cream cheese frosting and ganache with Bernice’s go-to base frosting recipes and foolproof tips and tricks. You’ll also learn which makes the perfect addition to each dessert and occasion in her Frosting 101 section, which breaks down the different flavours, textures and characteristics of each topping and what it pairs best with. Never again will runny, overheated frosting mar a beautifully decorated birthday cake or deflated whipped cream ruin the presentation of your dinner party dessert. Perfect for beginner bakers and…