Indholdsfortegnelse for Baking Heaven - 118 i Bake & Decorate

WELCOME “Get the floral spring flavours and textures flowing in the kitchen with light and flavoursome cakes and bakes!” Hello and welcome to the March issue of Baking Heaven. Spring is definitely here and this issue is certainly showcasing all that is great about this season. From creating exciting bakes with edible flowers on page 76, to wonderful light and colouful cakes from page 8, we've got your spring covered. And, of course, we couldn't forget about Mother’s Day (27th March). We have a whole section dedicated to those special ladies in our lives on page 65, where you'll find meringue kisses, After Eight fudge, a Limoncello cake, sweet potato brownies and many more fantastic recipes to light up the mothers special day. There’s a cheeky little gift guide as…

WIN! A baking bundle worth over £90 from An incredible prize bundle, worth over £90, is up for grabs courtesy of our friends at The Craft Company. We’re giving one lucky winner the opportunity to make some of their wildest baking ideas a reality by giving away a host of handy products you need to create fantastic cakes and bakes. Beautiful cupcakes? No problem. Spring garden theme sponge cake? Easy. Handmade and decorated Easter eggs? Delicious. The prize bundle in total includes: Pack of 12 assorted pink SugarSoft Roses Pack of 20 assorted SugarSoft Butterflies 1kg pack of Satinara luxury sugar paste 30ml Sugarflair Oil-Based Colour – Heather Gumpaste flower crown Sugarflair 24 Carat Edible Gold Leaf Katy Sue Honeycomb and Bees mould Culpitt Bee and Daisy handmade edible cake…

SHARE YOUR BAKES using #bakingheavenmag FOR YOUR CHANCE TO WIN! ONE WINNER EVERY MONTH! WIN a Carr’s Flour Cake Mix bundle worth £60 Here’s how to enter: 1. Snap a picture of your bake2. Share it with us on social media using the hashtag #bakingheavenmag. Find our social media details on page 64 One lucky winner will win the Carr’s Flour Cake Mix bundle. Includes two of each of the following brand new premium Carr’s Flour Cake Mixes: Sumptuous Salted Caramel, Decadent Chocolate, Heavenly Victoria Sponge, Luscious Lemon and Delicious Carrot Cake, a Carr’s branded shopping bag, apron and set of weighing scales. The winning photo will also feature in the next issue of Baking Heaven magazine! STAR BAKER! Congratulations to this month’s prize winner Yen @mamaluu_bakes for this Focaccia!…

STEP-BY-STEP Step-by-step Millionaire’s shortbread Dani Brazier from Blue Door Bakery (www.bluedoorbakery.co.uk) takes you through how to perfect one of the nation’s favourite and decadent treats… MAKES 9-12 For the shortbread 210g (7½oz) unsalted butter100g (3½oz) caster sugar280g (9¾oz) plain flour For the caramel 150g (5½oz) salted butter130g (4½oz) light brown sugar3 tbsp golden syrup1 tin of condensed milk For the chocolate topping 200g (7oz) milk chocolate100g (3½oz) white chocolate 1 Preheat the oven to 170ºC/Gas Mark 3. Line a 23cm (9in) square baking tin with baking parchment. Mix the butter and sugar together until combined and creamy. 2 Scrape down the bowl, then add the flour and mix until this forms a crumbly dough consistency. 3 Pour the mixture into the baking tin and press flat and evenly into the…

CUPCAKE HE AVEN Nectarine crumble muffins MAKES 12 2 South African nectarines, chopped175g (6oz) oat flour or plain flour¾ tsp bicarbonate of soda½ tsp baking powder¼ tsp salt 1 tsp cinnamon150ml (5fl oz) almond milk or any milk3 tbsp melted coconut oil125ml (4½fl oz) pure maple syrup or honey2 tbsp coconut sugar or any other sugar For the crumble 60g (2oz) plain flour50g (1¾oz) coconut sugar or other sugar½ tbsp ground cinnamon60g (2oz) cold butter 1 Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper cases. 2 Mix all the crumble ingredients together until you get a fine crumb. 3 In a large bowl, add the oat flour, bicarb, baking powder, cinnamon and salt and mix together. 4 In a medium bowl, whisk together the…

JULIET SEAR Cakes & Bakes with JULIET SEAR This month, Juliet creates a stunning springtime coffee and walnut cake, perfect for Mother’s Day, as well as irresistible sweet cinnamon rolls. The kitchen smells must be amazing! Photography © David Loftus Hello Baking Heaven friends and welcome to our March issue. Spring is in the air; I love this time of year, it feels really hopeful and just at the start of a lovely period of better weather and more sunlight! Also we have Mother’s Day to look forward to, a perfect reason for baking! For this month’s issue, first off, I’ve given you my delicious coffee and walnut cake. I actually created this for Gok’s birthday, I made him 3 tiers stacked together with a lovely golden topper. It’s next…

CAKE DEC SCHOOL SPRING BASKET CUPCAKES Lauren from One More Cupcake (www.onemorecupcake.co.uk) elevates a simple cupcake into a stunning garden adventure of fauna and wildlife… TECHNIQUES PIPING BUTTERCREAM, MOULDING SUGARPASTE MAKES 12 YOU WILL NEED • electric whisk or stand mixer• silicone spatula• ice cream scoop or spoons• cupcake cases• small rolling pin• cocktail sticks• daisy plunger cutter• butterfly plunger cutter • JEM grass nozzle• black edible pen• palette knife• piping bag• edible glue 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 • brown, white, yellow, pink, lilac, fuchsia, red and black sugarpaste 1 Preheat the oven to 180°C/Gas…

AFTERNOON TEA AFTERNOON TEA! Bridgerton fans are cordially invited to indulge in themed afternoon teas galore. Each character hosts their own imagined chapter, serving up tasty treats to complement their theme and we've got three of those beauties to get you started… Peach melba scones MAKES 16 100g (3½oz) self-raising flour1 tsp baking powder30g (1oz) ground almonds30g (1oz) unsalted butter, chilled and cubed2 tsp almond extract30g (1oz) caster/granulated sugar, plus extra for sprinkling2-3 tbsp milk Daphne’s heart almost breaks when Simon refuses to give her what she most desires… but, like these scones, things turn out peachy in the end. To serve 3-4 tbsp clotted cream or whipped double cream1 nectarine, thinly sliced16 raspberries3 tbsp peach preserve icing sugar, for dusting YOU'LL NEED a scone cutter (5cm (2in) diameter)a large…

What’s cooking… ALL THE BAKING NEWS, PRODUCTS AND EVENTS COMING YOUR WAY Bake Fest set for return! Bake Fest has been created for bakers of all levels – from hobbyist to professional – and is back on May 21-22. Learn from some of the best bakers in the industry and brush up on your baking skills with over 30 hours of hands-on, real-time virtual baking classes, tutorials and training across 2 days. Bake along with a star line-up of speakers and develop valuable tips and techniques in sessions on cake decorating, sugarcraft, cookie decorating, bread making, cupcake decorating, pie art, macarons and more! Thinking about starting a baking business? You can pursue your dream with sessions on everything from social media, food photography and styling, to recipe writing and operating…

BAKING NEWS Bake for Change March is Ovarian Cancer Awareness Month, so come together with loved ones with Bake for Change for a bake sale or coffee morning, whether virtually or in person to help raise vital funds for the charity Target Ovarian Cancer. Every £50 you raise means they can train six GPs on best practice for early diagnosis, so that more people are diagnosed as soon as possible. When you put it like that – it’s a piece of cake! So satisfy your sweet tooth and raise awareness of ovarian cancer while you’re at it. Together with the ovarian cancer community, Target Ovarian Cancer are transforming the futures of 41,000 women in the UK who are living with ovarian cancer and thousands more who are yet to be…

SPRINGTIME STEP INTO SPRING! Create fantastic showstopping springtime cakes and bakes, full of colour, textures and of course great flavours… COVER RECIPE Beetroot & chocolate cake SERVES 12-16 300g (10½oz) soft light brown sugar3 large free-range eggs225ml (8fl oz) sunflower oil215g (7½oz) wholemeal flour50g (1¾oz) unsweetened cocoa powder4 tsp baking powder 2 tsp ground cinnamon 1 tsp vanilla extract finely grated zest and juice of 1 large orange300g (10½oz) beetroot, peeled and coarsely grated360g (12oz) mixed berry compotePersian buttercups, to decorate (Ranunculus Asiaticus) 1 Preheat the oven to 190°C/Gas Mark 5 and grease and line three 20cm (8in) round loose-bottomed cake tins with greaseproof paper. 2 Set aside 35g (1½oz) sugar for the soaking syrup and put the rest in a large mixing bowl with the eggs and oil. Whisk on…

BISCUIT HEAVEN Vegan chocolate chip & ginger cookies SERVES 12 60ml (2fl oz) vegan egg substitute (we recommend using CRACKD vegan egg)380g (13oz) plain flour1½ tsp baking powder160g (5½oz) Flora Plant B+tter, Unsalted165g (5¾oz) brown sugar80g (2¾oz) caster sugar15ml (½fl oz) vanilla extract35g (1¼oz) chocolate chips25g (1oz) crystallised ginger pieces a pinch of salt 1 Preheat the oven to 160°C/Gas Mark 3. Grease and dust a baking tray with flour. 2 Sieve the flour and baking powder into a bowl and add the salt. 3 In a mixing bowl, whisk in the egg substitute, vegan butter, sugars and vanilla extract. Add to the flour mixture and whisk until smooth and creamy. 4 Add the chocolate chips and crystallised ginger and fold in with a wooden spoon. Roll into a tube…

Technique Focus ★ ★ ★ CAKE DEC SCHOOL HOW TO MAKE…RAINBOW CHOCOLATE CAKE Britt Box from She Who Bakes (www.shewhobakes.co.uk) has created a rich chocolate cake that boasts a beautiful rainbow design that can be seen peeking out of the sponge from all angles. Topped with the same rainbow buttercream and sprinkles, it’s sure to be a colourful delight at any event. For this cake, as it will be ‘naked’ (i.e. not covered in buttercream or sugarpaste icing), you want to make sure the sides are lovely and smooth and the best way to do this is to properly line your cake tin. I do this by wrapping a sheet of greaseproof paper around the tin, to get an idea of size. Once cut and measured, I then roll the sheet…

PRODUCTS Pick of the PRODUCTS MOTHER’S DAY GIFTING HAS NEVER BEEN EASIER! Seed Mixes Looking for the perfect nutrition-packed addition to your bakes, cakes and breakfast muffins? Then you’ll love the new Lightly Toasted range from Munchy Seeds. The perfect store-cupboard staple, the new Lightly Toasted range can be used in cakes, bakes, curries, stuffing, granola or nut roasts. They are also perfect as a replacement for nuts for allergy-sufferers. Available from Amazon and online at www.munchyseeds.co.uk, RRP from £5.99. Indigo & Ivory Set of 3 Cake Tins If your mum is a keen baker then this set of 3 cake tins is a gorgeous gift for storing and sharing all of the sweet treats she creates. With a sleek design that will fit in any kitchen, they look fabulous on…

On The Cake Stand Bake Off 2019 finalist Alice Fevronia has created On The Cake Stand, an exciting new online platform that allows people to search for delicious cakes and bakes made by independent bakers in their local area. As the baker, Alice has always been on cake duty when it comes to an event or celebration. However, when lockdown hit there was no way for her to visit her Grandad, and she couldn’t let him celebrate his birthday without a chocolate cake! Based on that very real problem, and one shared by many, Alice created On The Cake Stand, where local talent is showcased and can be easily found in the online directory. Each baker has their own style, flair and unique way of doing things, and they want…

Cookies given a stunning makeover Sweet Stamp has launched the Amy Jane Collection – a range of new cookie embossers and cutters with an elegant design inspired by Mother’s Day. These embossers and cutters are a delicate and sophisticated design and a beautiful way to create cookies for any occasion. With over 30 new designs to choose from, and it’s stunning packaging, you are sure to find something to suit all kinds of bakers. You can find the full Amy Jane Collection at www.sweetstamp.online and with worldwide stockists.…

SPRINGTIME Beetroot & chocolate cake SERVES 12-16 300g (10½oz) soft light brown sugar3 large free-range eggs225ml (8fl oz) sunflower oil215g (7½oz) wholemeal flour50g (1¾oz) unsweetened cocoa powder4 tsp baking powder 2 tsp ground cinnamon 1 tsp vanilla extract finely grated zest and juice of 1 large orange300g (10½oz) beetroot, peeled and coarsely grated360g (12oz) mixed berry compotePersian buttercups, to decorate (Ranunculus Asiaticus) 1 Preheat the oven to 190°C/Gas Mark 5 and grease and line three 20cm (8in) round loose-bottomed cake tins with greaseproof paper. 2 Set aside 35g (1½oz) sugar for the soaking syrup and put the rest in a large mixing bowl with the eggs and oil. Whisk on high speed for 3 minutes or until it reaches ribbon stage. 3 Fold in the flour, cocoa, baking powder and cinnamon,…

CAKE HEAVEN Love heart cake SERVES 12 For the cake 425g (15oz) caster sugar425g (15oz) unsalted butter425g (15oz) self-raising flour8 large free-range eggs1 tsp baking powder1 tsp vanilla extract For the buttercream 1kg (2lb 2oz) icing sugar500g (1lb 1oz) unsalted butter1 tsp vanilla extract1-3 tsp whole milk red food colouring pink food colouring100g (3½oz) milk chocolate 1 For the cakes, preheat the oven to 180°C/Gas Mark 4. Line 3 x 20cm (8in) cake tins with greaseproof paper and leave to one side. 2 In a large bowl, whisk together the sugar and butter until light and fluffy. Add the flour, eggs, baking powder and vanilla and whisk until all combined. 3 Split the mixture evenly between the 3 cake tins and bake in the oven for 35-40 minutes. You will…

PUDDING HEAVEN Suzy’s knickerbocker glory MAKES 4 200g (7oz) strawberries200g (7oz) raspberries4 large scoops of vanilla ice cream4 large Knoops Marshmallows, cut into pieces200g (7oz) honeycomb pieces plums, peaches, apricots – or any fruit of your choice4 large scoops of chocolate or strawberry ice creamKnoops White or Ruby Chocolate flakes, to sprinkle nuts, biscuit pieces, or sweets of your choiceKnoops 54% dark chocolate fl a k e sKnoops 34% milk chocolate fl a k e s150ml (5fl oz) whipping cream4 macarons4 glacé cherries 1 First, make a coulis by mashing or blending half the berries to a pourable liquid. 2 Scoop the vanilla ice cream into four knickerbocker glory glasses and drizzle with the freshly-made coulis. 3 Add marshmallow pieces, honeycomb, the remaining berries and other fruit as desired, quartered…

PALETTE KNIFE FLOWERS Dani Brazier from Blue Door Bakery (www.bluedoorbakery.co.uk) creates a wonderfully floral exterior to a simple cake – a rustic and natural look is what’s desired… TECHNIQUES EMBOSSING CAKES, PAINTING CAKES, PIPING BUTTERCREAM YOU WILL NEED • 15cm (6in) round cake• buttercream• side scraper• palette knife• turntable• mini palette knife set• gold and white sprinkles• gold paint• small paintbrush 1 Start by levelling your cake, then layer up with buttercream. 2 Add a thin layer of buttercream all over the cake using a regular-sized palette knife. Make sure all the gaps are filled. 3 Smooth over the cake with a side scraper and get the cake as straight and flaw-free as possible, then place in the fridge for 30 minutes to firm up. 4 Once set, flatten the…

MOTHER’S DAY MOTHER’S DAY Create something truely special for the lady that has made it all possible! Limoncello drizzle cake SERVES 12 250g (9oz) salted butter350g (12oz) golden caster sugar4 free-range eggs200g (7oz) self-raising flour100ml (3½fl oz) limoncello6 tbsp lemon juice from a jar of Opies Sliced Lemons50g (1¾oz) soured cream250g (9oz) tub of full-fat mascarpone cheese300g (10½oz) icing sugar150ml (5½fl oz) double cream To decorate Opies Sliced Lemonsshop-bought meringue kisses (optional)freshly peeled cucumber ribbons, dried on kitchen paper (optional) 1 Preheat the oven to 180°C/Gas Mark 4 and grease and line two 20cm (8in) cake tins. 2 In a bowl or stand mixer, beat together the butter and 200g (7oz) sugar until pale and creamy. Add the eggs, beating after each addition, then carefully fold in the flour. 3…

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. HOW TO…my most asked questions Extract taken from Fitwaffle’s Baking It Easy by Eloise Head, published by Ebury Press, £20. Line your tins This is one of the things that I get asked the most on social media: how do I line my tins and what baking paper do I use? My favourite lining paper is Bacofoil Non-Stick Baking Paper, as it’s really thick and holds its shape, and this is how I use it: To line your square or rectangular baking tins, use two tins the same size. Measure a piece of baking paper over one of the…

RASPBERRY RIPPLE POKE CAKE BAKING with kids! “Poke cakes are very popular in America, normally made with a box of cake mix and some jelly. Making it from scratch takes it to another level. A light lemon sponge with raspberry jam soaked into the poked holes is a delicious combination. Topped with an icing with fresh raspberries through it, makes it a real crowd pleaser. The kids love attacking the sponge with a wooden spoon to make all the holes,” says James Hillery (www.cluckmuckcook.com). SERVES 9 For the sponge 225g (8oz) unsalted butter, room temperature225g (8oz) caster sugar4 free-range eggs225g (8oz) self-raising flour1 tsp vanilla extract grated zest of 1 lemon For the drizzle 150g (5½oz) raspberry jam2 tbsp water For the icing 150g (5½oz) unsalted butter, at room temperature300g (10½oz)…