Indholdsfortegnelse for Baking Heaven - 116 i Bake & Decorate

WELCOME “This month we'll be looking at ways you can create all your favourite recipes with a free-from element” Hello and welcome to the January issue of Baking Heaven and Happy New Year everyone! Like many this month, you might be entertaining the idea of resolutions, whether that be to take up more exercise, go booze-free or even improve your diet. Baking and being healthy are not mutually exclusive, and this month we'll be looking at ways you can create all your favourite recipes, but adding a free-from element to soften the calories and increase the health benefits – without compromising on taste or flavour. Check out our New Year section from page 8 for plenty of free-from inspiration. January can also be a time when we are indoors more…

SHARE YOUR BAKES using #bakingheavenmag FOR YOUR CHANCE TO WIN! Congratulations to Julia from @bakingbreakfast who baked our Chocolate Hazelnut Star Bread from the November issue! She has won a box of 12 cupcakes from cutter & squidge Fancy winning a delicious prize for your baking efforts? 1. Snap a picture of your bake 2. Share it with us on social media using the hashtag #bakingheavenmag. Find our social media details on page 55 ONE WINNER EVERY MONTH! We’ve got an exciting new prize coming next month that we can’t wait to reveal to you! Keep an eye on our socials and newsletter to find out what you could win… Sign up to our emails at bit.ly/fhmsignup and follow us on social media (details on page 3). Find out more…

VEGAN CAKES SHOWSTOPPING VEGAN CAKES Making vegan cakes may sound a little daunting, but it needn’t be. These two stunning cakes from Angela Romeo prove that point. And they’ll feed a whole group of you too! Honeycomb cake "It’s great finding confectionery that’s much simpler than I ever imagined to make – and using only 3 vegan-friendly ingredients!" SERVES 20 For the vegan deep vanilla sponge 480g (17oz) plain flour280g (10oz) caster sugar4 tsp baking powder2 tsp bicarbonate of soda480g (17oz) soya yoghurt180ml (6fl oz) sunflower oil2 tbsp golden syrup2 tsp pure vanilla extract For the vegan vanilla buttercream 500g (1lb 1oz) vegan butter, cubed and softened2 tsp pure vanilla extract1kg (2lb 2oz) icing sugar For the honeycomb 2 tsp bicarbonate of soda200g (7oz) caster sugar5 tbsp golden syrup 1…

Pick of the PRODUCTS! WE TAKE A LOOK AT THE LATEST FREE-FROM PRODUCTS THIS JANUARY Nut Butters Spread it on toast, pour it over oats, blend it into a smoothie or stick a spoonful straight in, Nut Blend’s nut butters are a dose of feel-good energy. The varieties are available to buy online in 200g jars priced at £5.99 or a whopping 1kg jar at £23.99. For those that fancy tasting them all before choosing their favourite, there is a taster pack (£22) which has all four varieties in 200g jars. www.nutblend.com. Benefit Chocolate Benefit Chocolate is a perfect choice for those looking to cut down on sugar and enjoy a healthier sweet treat. Its 85% single origin Colombian cacao is enriched with vitamins, energy or plant protein so you…

PUDDING HEAVEN Epic desserts tosatisfy a sweet tooth! For the cherry & chocolate triple chip cookie cobbler, see page 47 A match made in heaven! Coriander lime tart SERVES 10-12 For the crust 185g (10oz) plain flour2 tbsp cornstarch65g (2¼oz) granulated sugar½ tsp sea salt145g (5¼oz) unsalted butter, melted and cooled For the filling 180ml (6fl oz) freshly squeezed lime juice and zest from 6-8 large limes300g (10½oz) granulated sugar1 tsp sea salt4 large free-range eggs, at room temperature1 tsp vanilla bean paste30g (1oz) plain flour3 tsp coriander seeds, crushed 1 For the crust, preheat the oven to 180°C/Gas Mark 4. 2 Whisk the flour, cornstarch, sugar and salt to combine. Pour in the melted butter and stir the mixture to combine. Transfer the mixture to a 30cm (12in) tart…

ONE-BOWL BAKER THE ONE-BOWL BAKER Baking all your favourite desserts just got one step simpler with Stephanie Simmons’s recipes, which are faster, easier and don’t leave you with a pile of dirty dishes to wash when you’re done. These recipes are ideal for bakers with limited time or counter space, since there’s no need for fussy extra steps like separating wet and dry ingredients. Key lime slice-and-bake cookies with key lime glaze “There’s something so fun about making slice-and-bake cookies. There’s a bit of an old-fashioned feel to these, but the flavour profile is anything but. These cookies practically melt in your mouth and are full of refreshing zingy key lime flavour, while requiring much less work than a key lime pie.“ MAKES 24-26 170g (6oz) salted butter, softened at…

CAKE DEC SCHOOL STRAWBERRY SHORTCAKE CUPCAKES Lauren from One More Cupcake (www.onemorecupcake.co.uk) creates these pretty cupcakes with a deliciously textured base and a centre surprise… TECHNIQUES PIPING BUTTERCREAM, ROLLING SUGARPASTE MAKES 12 YOU WILL NEED • electric whisk or stand mixer• silicone spatula• ice cream scoop or spoons• cupcake cases• sharp knife• wire cooling rack• small bowl• Wilton 2D nozzle• piping bag• red sugarpaste• green sugarpaste• flower plunger cutter• PME Dresden tool• clingfilm• edible glue FOR THE CUPCAKES • 110g (4oz) unsalted butter• 110g (4oz) caster sugar• 2 free-range eggs• 110g (4oz) self-raising flour• 1 tsp vanilla extract• Golden Oreos• strawberries FOR THE BUTTERCREAM • 500g (1lb 1oz) icing sugar• 250g (9oz) unsalted butter Getting ready for the sunshine! 1 Using an electric whisk or a stand mixer, combine the…

EVERYDAY COOK PARTY PIECES! Get the party started with these fabulous bakes from Donal Skehan – prefect for getting everyone in the mood for fun and games! Crunchie banoffee pie "One of the recipes I am most known for is this crunchie banoffe pie from my days food blogging. Looking back over the past nine cookbooks I was surprised to find it hasn’t ever been printed! Without further ado, I present to you a family classic that is, of course, one of the easiest desserts you will ever make, but one which will become the most requested." SERVES 6-8 300g (10oz) dark chocolate digestive biscuits, finely crushed115g (4oz) salted butter, melted250ml (9fl oz) double cream297g (10oz) tin of caramelcondensed milk3 just ripe bananas3 x 40g (1½oz) Crunchie bars (chocolate-covered honeycomb),…

What’s cooking… BAKING NEWS ProCook Opens Central London Cookery School ALL THE BAKING NEWS, PRODUCTS AND EVENTS COMING YOUR WAY The UK’s leading specialist kitchenware brand, ProCook, has announced the opening of its own Cookery School in Central London, partnering with Michelin Star Chef Tom Aikens who will feature as its first celebrity guest chef tutor. Located above the brand’s recently opened flagship store in Tottenham Court Road, the ProCook Cookery School is in a beautifully bright, tailor-made space and is specifically designed to be an inspirational engaging place where you are invited to enhance your cooking skills, techniques and recipe repertoire. The school is managed by Kathryn Roberts and features an exciting roster of in-house classes run by in-house Cookery School Chef Tutor Vanessa Toral Diaz, supported by renowned…

Bake International to launch alongside Cake International 2022 ICHF Events has announced a new show to run alongside Cake International in November 2022. Bake International will focus on all things baking, from bread to pastries and will complement the hugely successful cake decorating show, Cake International. Like its sister show, Bake International will showcase show-stopping features and host exhibitors from across the UK with the latest baking supplies as well as workshops giving advice from expert bakers. The show will run alongside Cake International at the NEC, Birmingham from 4-6 November 2022. For information about all of ICHF’s events visit www.ichfevents.co.uk…

FAMILY COMFORTS FAMILY BAKING Rebecca Wilson brings heart-warming treats to the table that the whole family will love – the little ones can get involved too! Chocolate cheesecake “I like to smuggle healthy ingredients into my desserts where I can, and the avocado in the topping also helps this no-bake cheesecake become super creamy too. This serves 8-10 adults, but a few more if your diners are little!” SERVES 8-10 For the base 180g (6¼oz) porridge oats100g (3½oz) unsalted butter, melted90g (3¼oz) soft dried pitted prunes2 tbsp almond butter (replace with an extra 30g (1oz) of prunes to make it nut free) For the topping 1 large ripe avocado (or 2 small)300g (10½oz) cream cheese4-5 tbsp cocoa powder70g (2½oz) golden caster sugar180ml (6fl oz) double creamfresh berries, to decorate 1…

CUPCAKE HEAVEN Mini bakes, maximum indulgence! For the animal cupcakes, see page 40 Courgette & lime cupcakes MAKES 12 For the cupcakes 200g (7oz) unsalted butter200g (7oz) caster sugar200g (7oz) grated courgette3 large free-range eggs250g (9oz) self-raising flour½ tsp bicarbonate of soda½ tsp baking powdergrated zest of 1 lime For the icing 250g (9oz) mascarpone250g (9oz) unsalted butter250g (9oz) icing sugargrated zest and juice of 1 lime To decorate a handful of chopped pistachios 1 Line a 12-hole muffin tin with 12 deep cupcake cases and preheat the oven to 175°C/Gas Mark 3. 2 Beat together the butter and sugar until light and fluffy. Add the eggs and grated courgette and beat again. Add the flour, bicarb, baking powder and zest and beat again until smooth. 3 Spoon equal amounts…

JULIET SEAR Cakes & Bakes with JULIET SEAR This month, Juliet has created fantastic protein bars to give your January a health kick, while there's plenty of joy to be found in her wonderful vegan chocolate cupcakes – a New Year lift! Photography © David Loftus A very Happy New Year to all Baking Heaven readers! I hope you had a wonderful festive season and enjoyed lots of delicious food and had some time for baking! I am looking forward to a relaxing January after a busy lead up to Christmas. I had a great time making my 12 Bakes of Christmas mini series for This Morning (I hope some of you managed to have a watch as there’s inspo there for next Christmas and surely it’s not too early…

TEATIME HEAVEN TEATIME TREATS Enjoy an indulgent afternoon tea with friends! For the rose & pistachio little buns, see page 63 A spoonful of sugar! Orange & almond buns MAKES 8 6-hole silicone bun mould or muffin tin (use two moulds or bake in two batches)2 large oranges250g (9oz) ground almonds2 tsp baking powder6 free-range eggs250g (9oz) unrefined golden caster sugar For the syrup 100g (3½oz) unrefined golden caster sugargrated zest and juice of 1 large organic, unwaxed orange100ml (3½fl oz) water1 tbsp orange flower water For the topping apricot jam, warmed, to glaze2 tbsp shelled skinned pistachios, finely chopped 1 Place the oranges in a pan with a tightfitting lid and add enough water to cover the fruit. Place the lid on the pan and bring the water to…

Technique Focus CAKE DEC SCHOOL HOW TO MAKE… CHOCOLATE ROSE FILLED CUPCAKES Britt Box from She Who Bakes (www.shewhobakes.co.uk) gets the love flowering with these beautiful rose cupcakes, perfect for Valentine’s Day… MAKES 15 Two of the most popular gifts on Valentine’s Day are flowers and chocolates. In this project, I combine both of these classic presents to make chocolate rose filled cupcakes! But, as I try to do with all of these techniques, it can be easily customised with different colours, decorations and messages and would equally make a fantastic birthday, Easter or ‘just because’ delicious gift. FOR THE CUPCAKES • 200g (7oz) self-raising flour• 50g (1¾oz) plain flour• 200g (7oz) caster sugar• 200g (7oz) unsalted butter• 4 free-range eggs• 1 tsp vanilla extract 1 For the cupcakes, preheat…

SAVOURY HEAVEN Bake up a storm with savoury snacks AND lunches! For the Isle of Wight tomatoes, bread, mustard butter & ricotta pudding, see page 81 Bread pudding with a difference! Pear, ham & cheese tear-and-share bread SERVES 12 250g (9oz) strong white bread flour250g (9oz) strong wholemeal bread flour1 sachet of easy blend yeast7g fine salt25ml (1fl oz) olive oil325ml (11fl oz) lukewarm water For the filling 1 tbsp olive oil1 red onion, chopped1 garlic clove, choppedsalt and freshly ground black pepper1 tin (415g) Del Monte® Pear Halves in Juice, drained and choppeda few fresh thyme leaves (optional)80g (2¾oz) Parma ham or other thin-cut ham100g (3½oz) Cheddar, gratedmilk, for brushingsesame seeds and black onion (nigella) seeds, to finish 1 Combine the two flours, yeast and salt in a large…

New initiative to celebrate the pan in companion On 27 February 2022, the Real Bread Campaign will run the first ever Real Bread Buddies Day. Campaign ambassadors, supporters and other loaf lovers around the globe will bring people together through sharing knowledge, skills, traditions and stories to get more people making Real Bread. Whether passing on a family flatbread recipe to a grandchild at home, holding a bread club with a handful of neighbours, convening a challah bakealong in a school or care home, or running a culturally-appropriate community class for beginners, Real Bread Buddies Day is about making connections and building relationships with other people within and beyond your family and wider community. People are encouraged to post on social media photos of themselves making Real Bread with others,…

FEEL-GOOD NEW YEAR! Ditch the dairy and gluten and create healthy free-from bakes to kick-start your January… COVER RECIPE Vegan no bake cake with dates, cocoa & coconut milk SERVES 8-10 150g (5½oz) Medjool dates, pitted and chopped150g (5½oz) walnuts, chopped½ tsp mixed spice215g (7½oz) cashew nuts, soaked in cold water overnight225g (8fl oz) coconut milk yoghurt alternative100ml (3½fl oz) maple syrup50ml (1½fl oz) lemon juice½ tsp vanilla extractfinely grated zest of 1 orange1 tbsp coconut oil, melted2 tbsp unsweetened cocoa powdersaltcassia bark, or cinnamon sticks and star anise to decoratewhite and blue sugar sprinkles, to decorate 1 Line a 23cm (9in) round springform cake tin with greaseproof paper. 2 Put the dates, walnuts and mixed spice in a food processor with a pinch of salt and pulse until the…

CAKE HEAVEN Get creative with loaf cakes and tasty bakes! Oh so fruity! For the strawberry Pimm’s Showstopper, see page 30 Zesty lemon cake SERVES 12-15 For the cake 300g (10½oz) unsalted butter300g (10½oz) caster sugar300g (10½oz) self raising flour5 free-range eggs2 tsp lemon extract grated zest and juice of2 lemonsSugar Flair Lemon colouring (optional) For the buttercream 250g (9oz) unsalted butter500g (1lb 1oz) icing sugar2 tsp lemon extractgrated zest of 1 lemon1-2 tbsp milklemon slices, to decorate 1 Preheat the oven to 160°C/Gas Mark 2. Begin by softening the butter in the microwave. I used block butter, but you could easily use a baking spread. 2 Add the butter to a mixer along with the sugar. Cream together on a high speed until light and creamy. Meanwhile, juice and…

BISCUIT HEAVEN Bite-size bakes to enjoy with coffee! For the chocolate nut brookies, see page 42 Chocolate nut brookies MAKES 16 For the cookie layer 100g (3½oz) butter, softened175g (6oz) light brown soft sugar1 free-range egg200g (7oz) plain flour100g (3½oz) Crazy Jack Ground Almonds½ tsp bicarbonate of soda For the brownie layer 175g (6oz) butter, diced180g (6oz) plain chocolate, chopped3 free-range eggs250g (9oz) caster sugar125g (4½oz) plain flour50g (1¾oz) Crazy Jack Whole Almonds, roughly chopped50g (1¾oz) Crazy Jack Cashews, roughly chopped 1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 25x22cm (10x9in) tin with baking paper.. 2 For the cookie layer, whisk the butter and sugar together in a bowl until pale and fluffy, then whisk in the egg. Fold in the flour, almonds and bicarbonate of…

MASTERCLASS FOCACCIA Focaccia is made with the same dough as ciabatta, but can then be used as a base for some delicious toppings. If you’re a beginner, this easy-to-follow step-by-step tutorial by Emmanuel Hadjiandreou will give you the confidence to give it a go! Great for sharing! Makes: 1 focaccia YOU WILL NEED For the focaccia 200g (7oz) white strong/bread flour or Italian 00 flour1 tsp salt2g fresh yeast or 1g (¼ tsp) dried/active dry yeast150g (5½oz) warm waterabout 50g (1¾oz) olive oil, plus extra to drizzletoppings of your choice, eg fresh rosemary sprigs and coarse sea salt; or thinly sliced red onion and pieces of cooked potato; or pitted Kalamata olives; or halved cherry tomatoes and half-dried tomatoes Equipment baking tray lined with parchment paper 1 In one (smaller)…

CAKE DEC SCHOOL YELLOW OMBRE CAKE Dani Brazier from Blue Door Bakery (www.bluedoorbakery.co.uk) shows us how to turn the simple into the sublime… TECHNIQUES LAYERING BUTTERCREAM, CRUMB-COATING CAKES, PIPING BUTTERCREAM YOU WILL NEED • 1 round 15cm (6in) cake (see page 26)• cake drum• palette knife• Colour Mill Lemon• side scraper• piping bags• nozzles – 172, 18, PME Jem 2D• yellow sprinkles – Sweet-Stamp Pixie Pearls 1 Begin by layering your cake with buttercream. Add a crumb coat all over the cake, filling in any gaps and making sure you cover the sides and top. 2 Start by smoothing over the top with a palette knife, ensuring it’s as flat as possible. 3 Scrape off any excess with the side scraper. Pop in the fridge to set for 30 minutes.…

BAKING with kids! POPCORN ROCKY ROAD “Need that chocolate rocky road fix but prefer something a little lighter on the calories for some midweek snacks? This popcorn rocky road hits the mark. No baking necessary and it can be whipped up in a jiffy,” says James Hillery (www.cluckmuckcook.com). SERVES 9 200g (7oz) milk chocolate, good quality like Green & Blacks (37% cocoa solids)75g (2¾oz) slightly salted popcorn75g (2¾oz) dried cherries75g (2¾oz) mini marshmallows 1 Line a square 23x23cm (9x9in) baking tin with baking parchment. 2 Place a heatproof bowl over a pan of gently simmering water. Break up the chocolate into the bowl and melt gently. Stir until it has all melted. Ask an adult to help if needed. Or, in a heatproof, microwave safe bowl, melt the chocolate in…