Indholdsfortegnelse for Baking Heaven - 119 i Bake & Decorate

WE LOVE… BUTTERFLY CUPCAKES pg33 // GOLDEN CONFETTI CUPCAKES pg35 // EASTER BUNNY CUPCAKES pg37 For the Easter chick & bunny cupcakes, see page 36 Easter nest cupcakes MAKES 12 For the Rice Krispies Nest 150g (5½oz) milk chocolate 100g (3½oz) Rice Krispies a mixture of easter egg chocolates For the cupcakes 145g (5oz) unsalted butter 145g (5oz) light brown sugar 120g (4¼oz) self-raising fl our 25g (1oz) cocoa powder 3 free-range eggs 1 tsp baking powder 1 tsp vanilla extract For the buttercream 400g (14oz) icing sugar 200g (7oz) unsalted butter green food colouring 3-4 tsp whole milk 1 For the nests, line a muffin tray with cupcake cases. Place the chocolate in a heatproof bowl and melt in the microwave in 20-second bursts, stirring in between each burst.…

YOU WILL NEED • 15cm (6in) round cake • 20cm (8in) cake drum • buttercream • Colour Mill colours – Baby pink, Lavender, Lemon, WhiteSide • scraper • palette knife • 1E Piping Nozzle • piping bags • mini chocolate eggs • 150g (5½oz) white chocolate • 60g (2oz) double cream 1 Level your cakes using a cake leveller, then stack the layers of cake with buttercream. You can insert a cake dowel through the centre for more support if needed. 2 Cover the whole cake in buttercream. Ensure all the gaps are filled and it is as even as possible. Take a scraper and gently smooth over the sides of the cake. Once smooth, pop in the fridge for half an hour to firm and set. TIP: You can…

Essential baking tips from Juliet Sear With so many key baking occasions coming at us thick and fast, including Mother’s Day, Easter and the Jubilee, it’s understandable that more than a few of us are feeling under pressure to be at the top of our baking game! So we would like to share some essential baking tips from This Morning’s resident baker and Baking Heaven contributor, Juliet Sear. These tips, tricks and hacks will aid novices and experts alike in their journey towards being Star Baker and give them confidence in their cakes and bakes too. And for those who really need a boost in confidence, Juliet has recently teamed up with Carr’s Flour on the launch of their new range of premium Cake Mixes. The Juliet-approved range ensures excellent…

Cake International Academy returns this June with its Spring Escape – an immersive cake art retreat offering a range of professional sugarcraft workshops. The Academy will host the exclusive weekend retreat in Warwickshire where attendees will be able to sharpen their cake decorating skills to the next level. The escape will provide a luxurious weekend of professional cake decorating workshops, led by acclaimed cake artists, Emma Jayne and Carla Puig, at awardwinning Woodland Grange, Warwickshire from 24-26 June 2022. Emma and Carla will be leading full day, expert workshops to small classes on Saturday 25th and Sunday 26th June. The weekend also includes welcome drinks and a BBQ on Friday 24th June, a 4-course gala dinner on Saturday 25th June, two nights’ accommodation, breakfast and afternoon refreshments and use of all…

The Real Bread Campaign defines bread as made without so-called processing aids or other additives. From this simple and universally accessible definition, the Campaign finds and shares ways of making bread better for us, better for our communities and better for the planet. As part of its ongoing lobbying for an Honest Crust Act of improved loaf labelling and marketing legislation in the UK, and participation in the Bread and Flour Technical Working Group, the Real Bread Campaign has sent a document to Defra (The Department for Environment, Food & Rural Affairs). This includes a call for legal definitions of freshly baked/fresh (and similar terms), wholegrain, ancient and heritage wheat/grain, as well as mandatory declaration of all additives for all products. Defra are currently considering the arguments put forward and…

250g (9oz) full-fat cream cheese 125ml (4½fl oz) double cream 70g (2¾oz) icing sugar 2 tsp vanilla 200g (7oz) Biscoff Spread 240g (8¾oz) Biscoff Biscuits 100g (3½oz) melted butter 1 Start by popping 1 pack of biscoff biscuits (240g) in a food processor to turn into fine crumbs. If you don’t have a food processor, just pop the biscuits in a food bag and bash with a rolling pin or similar until fine crumbs. Put the biscuit crumbs in a bowl. 2 Melt the butter in the microwave, then pour this into your biscuit crumbs. 3 Give this a really good mix. Make sure it is evenly combined and no dry biscuits are left. 4 Line a 15cm (6in) round tin with baking paper. A springform tin is best if…

When Dolce & Gabbana does Easter Cakes The Colomba Cake (colomba di pasqua) is Easter’s answer to a Christmas panettone! This light, buttery cake is made using natural sourdough fermentation methods, slowly proving over 72 hours to produce a fragrant enriched dough. The stunning blue and white tins (oh so giftable!) are designed by Sicilian artists, and inspired by the traditional majolica pottery of the island. They include the Fiasconaro x Dolce & Gabbana Mandorle Di Sicilia Colomba 750g, £34.99 and the Fiasconaro x Dolce & Gabbana Strawberry & Chocolate Colomba with Sicilian Chocolate Spread 1kg, £44.99. Available from www.souschef.co.uk. Easter Tree DIY Kit For an unforgettable family activity that every generation can enjoy, why not create an Easter tree, decorated with your very own hand-iced biscuits? Inside this DIY…

MAKES 12 YOU WILL NEED • biscuit cutters & embossers/ stamps – bunny, chick & carrot • large rolling pin • marzipan spacers • baking tray • silicone mat/ baking paper • small rolling pin • various paint brushes • paint palette • cornflour • rejuvenator spirit/ lemon juice • edible glue FOR THE BISCUITS • 200g (7oz) unsalted butter • 200g (7oz) caster sugar • 1 large free-range egg • 1 tsp vanilla extract • 410g (14¼oz) plain flour, plus extra for dusting TO DECORATE • sugarpaste – white, yellow & orange • lustre dust – pink, purple & orange • white sprinkles • green sprinkles • larger black sprinkles (x2) • black edible pen FOR THE BUNNY 1 Dust the work surface lightly with cornflour and knead the…

Short cuts and hacks for home-cooked food, fast from Nadiya Hussain… Nadiya Jamir Hussain MBE is a British television chef, author and television presenter. She rose to fame after winning the sixth series of BBC’s The Great British Bake Off in 2015 and she has partnered with the UK’s most trusted kitchenware brand Prestige to design a new collection of stylist cookware and bakeware products – Nadiya Loves – that are described as ‘the perfect collection for the everyday mealtime hero’. The range features a selection of stylish, practical, and durable kitchenware including a 4-in-1 space saving pan, 4-piece nesting pot set with a universal lid and a selection of light-weight non-stick baking trays and tins. Nadiya’s own brand of colourful cool brings together the cultural influences of her heritage…

WE LOVE… ONION & ANCHOVY BREAD pg80 // TRUFFLE MAC 'N' CHEESE p80 // FILO TARTS pg81 For the tear & share monkey bread with leeks, see page 81 Caramelised onion & anchovy bread SERVES 6 500g (1lb 1oz) pack of Cooks’ Ingredients Sundried Tomato and Chilli Bread Mix (or White Bread Mix) 40g (1½oz) unsalted butter, chilled olive oil, for greasing 50g (1¾oz) tinned anchovy fillets in extra virgin olive oil 5 Waitrose onions (mediumsized), halved and finely sliced 3 garlic cloves, peeled, sliced 5 thyme sprigs, plus extra to serve 50g (1¾oz) pimiento-stuffed green olives, roughly chopped 1 Prepare the bread mix according to the pack instructions as follows: tip the contents into a mixing bowl and rub in 25g (1oz) butter until it resembles breadcrumbs. Stir in…

Lili Forberg’s carrot cake loaf SERVES 10 For the cake 90g (3oz) Flahavan’s Organic Porridge Oats 140g (5oz) self-raising fl our 150g (5½oz) soft brown sugar 1 tsp cinnamon ½ tsp baking powder 75g (2¾oz) vegetable oil 1 free-range egg 1 tsp vanilla essence 245g (9oz) natural yoghurt 100g (3½oz) grated carrot 60g (2oz) chopped pecans For the icing 200g (7oz) cream cheese 45g (1¾oz) icing sugar 1 tsp vanilla essence To decorate leftover Easter eggs of your choice 1 Preheat the oven to 170°C/Gas Mark 3. 2 In a large bowl, mix together all the dry ingredients, along with the vegetable oil, egg, natural yoghurt, grated carrot, chopped pecans and 1 tsp vanilla essence. 3 Grease and line a loaf tin, pour in the mixture, then bake for 1…