Indholdsfortegnelse for Baking Heaven - 120 i Bake & Decorate

Jubilee sponge ★ COVER RECIPE SERVES 8-12 For the cake 200g (7oz) self-raising flour 200g (7oz) caster sugar 200g (7oz) butter 4 large free-range eggs 1 tsp baking powder 1 tsp vanilla extract For the buttercream 100g (3½oz) butter, softened 200g (7oz) icing sugar, plus extra for dusting ½ tsp vanilla extract To decorate 300g (10½oz) raspberry jam 100g (3½oz) fresh raspberries 1 Preheat the oven to 180°C/Gas Mark 4 and grease and line two 20cm (8in) round loose-bottomed cake tins with greaseproof paper. 2 Put all of the cake ingredients in a large mixing bowl and whisk with an electric whisk for 4 minutes or until pale and well-whipped. If the mixture is a little stiff, add a tablespoon of warm water. Divide the mixture between the two tins…

MAKES 12-16 For the cookies 120g (4½oz) butter 120g (4½oz) light brown sugar 1 medium free-range egg 1 tsp vanilla extract 210g (7½oz) plain flour ½ tsp bicarbonate of soda 150g (5½oz) milk chocolate chips 16-20 Oreos For the brownies 90g (3oz) butter 90g (3oz) dark chocolate 60g (2oz) plain flour 15g (½oz) cocoa powder 2 medium free-range eggs, at room temperature 120g (4½oz) golden caster sugar 40g (1½oz) chocolate chips 1 For the cookies, soften the butter well in the microwave and add into a bowl along with the sugar. Mix well. 2 Once mixed, add the egg and vanilla and mix again. 3 Again, once mixed add in the bicarbonate of soda, flour and chocolate chips. 4 Use a spatula to scrape the bowl and ensure it is…

WE LOVE… SPELT DIGESTIVES pg38 // RYE & APRICOT BISCOTTI pg39 For the rich cocoa pb&j oat cookies, see page 40 Spelt digestives MAKES 35 80g (3oz) rolled porridge oats 150g (5½oz) wholegrain spelt flour, plus a little extra for dusting ½ tbsp baking powder a pinch of salt 115g (4oz) unsalted butter, softened 70g (2½oz) coconut sugar 2 tbsp milk 60g (2oz) raisins, roughly chopped 1 Add the oats, flour, baking powder and salt to a food processor and blitz for a minute or so until the mixture resembles breadcrumbs. Add the butter and sugar and blitz for a further minute. Finally, add the milk and the raisins to the food processor and pulse until the mixture just begins to come together into a dough. 2 Spoon the mixture…

Technique Focus ★ ★ ★ Making floral decorations out of sugar can be a little intimidating at first and it can be hard to know where to start. I’m going to show you how to make simple sugar flowers which can add a special touch to your baking. Let me start by saying it doesn’t matter if you’ve never made any sugar floral decorations before – these are suitable for beginners as well as experienced bakers who are looking to add a few more floral techniques to their arsenal. The most important element when it comes to making decorations is the kind of sugar you use. Sugarpaste or ready-toroll icing is far too soft and thick to make delicate and thin petals. For making any kind of flowers you need…

My Baker launches new whimsical and magical cakes within its children’s range My Baker, who sell delicious artisanal cakes made by a network of independent bakers, have launched a brand new children’s cake range of 28 cakes and cupcakes suitable for a party big or small. Bored of seeing the same cakes at every birthday party? My Baker’s range offers unique and exciting designs that can be delivered in 48 hours (24 at a push), meaning mums and dads who are running around getting the final details for a party can tick one major item off the ‘to do’ list with a minimum of fuss. And if you’ve any last-minute concerns or questions before placing your order, the team’s ‘Cake SOS’ phoneline is manned 7 days a week, 10am to…

There are six parts to the recipe, but the instructions are straightforward, and Raymond’s Royal Jubilee Apple Celebration cake makes the perfect centrepiece to mark this national occasion. By Raymond Blanc for British Apples & Pears (www.britishapplesandpears.co.uk) Pain d’épices MAKES Two cakes using two tins, each 16cm (6in) x 4.5cm (1¾in) deep (8 slices per cake) The pain d’épices (spiced bread) is commonly known as gingerbread. It originates from France and was specific to Reims. As a beautiful base it adds spice and texture to this cake. Should you wish to make the cake in advance, Pain d’épices will freeze well. ½ tsp five spice powder ½ tsp vanilla purée 2g finely grated orange zest 160g (5½oz) clear honey 80ml (2¾fl oz) whole milk 2 large free-range eggs 35g (1¼oz)…

Jubilee Cake Toppers Discover a range of products to help you create the perfect cakes and bakes to celebrate the Queen’s Platinum Jubilee from Scrumptious. We just love these 3D Gold Crowns as a fantastic cake topper, or the Jubilee Mix Glimmer Strands. It’s the icing on the icing on the cake! RRP from £1.95 from www.scrumptious.uk.net. Premium Classic Zester Microplane® is the pioneer of photo-etched graters, none more famous than the iconic, long-lasting, rasp-Iike Premium Classic Zester, created over 25 years ago. Used, and loved, by professional chefs, TV cookery show presenters and passionate home cooks around the world, the Microplane® range includes everything you need to guarantee an excellent experience in the kitchen. 11 NEW colours, inspired by minimalistic, harmonic Scandinavian design, completely replace the original palette (apart…

WE LOVE… APRICOT ROULADE pg42 // BAKED ALASKA pg44 // PROFITEROLES pg46 For the cherry & rose meringues, see page 43 Apricot meringue roulade SERVES 6 5 large free-range egg whites 275g (9oz) caster sugar, plus extra for rolling 50g (2oz) flaked almonds icing sugar, to dust For the filling 300ml (10fl oz) double cream 4-5 tbsp Bonne Maman Apricot Compote 1 Preheat the oven to 220°C/Gas Mark 7 and line a large baking tray with non-stick baking parchment. 2 Place the egg whites in a greasefree, clean bowl and, using a handheld electric whisk, beat to stiff peaks. Add the sugar very slowly with the electric whisk running at full speed until the meringue is stiff and shiny. This will take a good 5 minutes. Spread the meringue mixture…

TECHNIQUES DECORATING WITH SPRINKLES, PIPING BUTTERCREAM, WORKING WITH COLOURS ★ ★ ★ YOU WILL NEED • cupcakes • 104 nozzle • Jem 2D nozzle • 172 nozzle • Colour Mill colours – Rose, Lavender, Tiffany • buttercream 1 Mix some buttercream in all 3 colours. I used Rose, Lavender and Tiffany by Colour Mill. 2 For a swirl, put a few tbsp of buttercream into a piping bag with a Jem 2D nozzle. 3 Hold your piping bag on the centre of the cupcake and begin to squeeze buttercream out. 4 Allow the buttercream to fall onto the cupcake without dragging the nozzle through your piping. 5 Swirl around the buttercream and start to fill out the cupcake. You can make these large or small depending on what other piping…

“A childhood classic I adapted and developed to be able to make on board a ship for large numbers. This no-churn recipe is still a challenge, but it is worth the effort. Make this dessert the day before,” Raspberry, pistachio & baked white chocolate layered parfait By Marc Reed Royal Fleet Auxiliary Chef Marc Reed was named Royal Fleet Auxiliary Chef of the Year in 2015, an award which was presented to him by HRH Prince Edward. SERVES 4-6 200g (7oz) white chocolate 100g (3½oz) caster sugar 3 free-range egg yolks 150g (5½oz) raspberries 20ml (¾floz) glucose syrup 75g (2¾oz) pistachios 1 vanilla pod 300g (10½oz) double cream 100ml (3½fl oz) condensed milk 1 Preheat the oven to 170°C/Gas Mark 3. Line a 450g (1lb) loaf tin. 2 Bake the…

The latest addition to the iconic KitchenAid collection is the new KitchenAid 2.1l Food Processor, offering plenty of versatility and power for daily use A food processor is a do-it-all essential for chopping, pureeing, mixing, shredding, blending and kneading dough. The durability and craftsmanship of the new, compact, KitchenAid 2.1L Food Processor does all of these tasks… and more, with the addition of the Julienne Disc and Whisk Accessory making life easier by eliminating the need for numerous kitchen gadgets, saving you time and space. The robust, space-saving design is intuitive to put together thanks to the super simple twist-free assembly, while two speeds and a pulsing option for maximum control and multifunctionality achieve the best results every time. Speed and pulse options are controlled by easy-to-operate paddle-style buttons to…

WE LOVE… MINI LEMON CHEESECAKES pg23 // CHERRY BISCUIT CAKE pg27 // COURGETTE CAKE pg28 For the blood orange & vanilla crêpe cake, see page 22 Blood orange & vanilla crêpe cake SERVES 8 4 large free-range eggs 1ltr (1¾pt) whole milk 125g (4½oz) granulated sugar 1 tsp vanilla extract 300g (10½oz) plain flour ½ tsp salt 3 tbsp salted butter 250g (9oz) milk chocolate 250g (9oz) double cream ¾ jar of Rogue Blood Orange & Vanilla Marmalade blackberries, to serve Rogue Blood Orange & Vanilla Marmalade, to serve 1 For the crêpes, in a large mixing bowl, create a well with the flour then add the eggs, slowly whisking them together. Add the sugar and salt and stir until combined. Gradually add the milk, whisking constantly. Let the batter…

Hello Baking Heaven friends and welcome to our May issue, which I am SO excited about because it is all about the Jubilee! I think we’re all so looking forward to this epic Royal celebration to congratulate the Queen on her 70 years on the throne, and also what a bonus it is that we all get some extra holiday! I’ve made a special Jubilee mini-series for This Morning too, so I hope you’ll be able to have a watch and get even more baking and party inspo. I really enjoyed travelling the country to meet producers, people and visit places to inspire my recipes. We’re planning a street party too which I cannot wait for. Are you planning any celebrations? In this issue, I’ve given you two easy…

TECHNIQUES PIPING BUTTERCREAM, DECORATING , WORKING WITH SUGARPASTE ★ ★ ★ MAKES 10 • 85ml (3fl oz) vegetable oil • 1 large free-range egg • 125ml (4½fl oz) milk • 1 tbsp vanilla extract • 200g (7oz) self-raising flour • 100g (3½oz) caster sugar TO DECORATE • 250g (9oz) icing sugar • 3 tbsp milk • ProGel colours – blue, purple, yellow • sprinkles • malted milk biscuits • Renshaw sugarpaste – white, latte, purple • Rainbow dust – white edible silk YOU WILL NEED • stand mixer/ hand mixer • Wilton doughnut tin • sieve • cake release • pastry brush • piping bags + holder • bag clip • scissors • spoons • bowls • wire cooling rack • kitchen roll • rolling pin • zip lock back…

BROOKIES "Brookies, for those days when you don't know if you want a brownie or a choc chip cookie. Why pick when you can have a delicious choc chip cookie layer topped with a gooey brownie layer!“ says James Hillery (www.cluckmuckcook.com). MAKES 18 SLICES For the cookie layer 250g (9oz) plain flour 2 tsp cornflour 1 tsp bicarbonate of soda ½ tsp salt 170g (6oz) unsalted butter, softened to room temperature 150g (5½oz) light brown sugar 50g (1¾oz) caster sugar 1 large free-range egg, at room temperature 2 tsp pure vanilla extract 200g (7oz) chocolate chips For the brownie layer 115g (4oz) unsalted butter 225g (8oz) dark chocolate 150g (5½oz) caster sugar 50g (1¾oz) light brown sugar 3 large free-range eggs, at room temperature 1 tsp pure vanilla extract 80g…