Indholdsfortegnelse for Baking Heaven - 122 i Bake & Decorate

GET IN TOUCH Editor Jessica Clark Acting Editor Nick Gregory nick.gregory@warnersgroup.co.uk Publisher Lucie Dawson Senior Designer Ryan Housden Printed by Warners Midlands Keep up-to-date with all the latest baking news at www.foodheavenmag.com, sign up to our newsletter at www.foodheavenmag.com/ register and don’t forget to keep in touch on social media, turn to page 78 for details. Hello and welcome to the July issue of Baking Heaven! Well, what a month June was! We had sunshine, an extended Bank Holiday weekend and of course the Jubilee celebrations. I really hope you managed to fashion some royally sensational cakes and bakes to celebrate. And summer has only just started! This month we've gone full sun and have a host of fantastic cheesecakes (from page 8) for you to try out. The great…

SERVES 9 210g (7½oz) unsalted butter 240g (8½oz) golden caster sugar 3 free-range eggs 2 tsp vanilla extract 270g (9½oz) plain flour 200g (7oz) white chocolate chips 150g (5½oz) jam Jammie Dodgers, to decorate 1 Preheat the oven to 170°C/Gas Mark 3 Fan. Line a 23x23cm (9x9in) square tin with baking paper. 2 Start off by mostly melting the butter. Add this to a bowl with the sugars and whisk for 1-2 minutes until smooth. 3 Add the eggs and vanilla to a bowl and whisk until combined. Add into the butter and sugar batter and mix. 4 Next, pour in the flour and white chocolate chips and fold through. 5 Pour the blondie mixture into the tin and spread flat with a spatula. 6 Add the jam to a…

WE LOVE… CHERRY BAKEWELLS pg58 // SEVILLE ORANGE TART pg60 // CARDAMOM CHELSEA BUNS pg62 For the raspberry fondant fancies, see page 64 Summer fruit cherry Bakewells By Knoops (www. knoops.co.uk) MAKES 18 MINI BAKEWELLS OR 1 LARGE TART 125g (4½oz) butter, at room temperature 125g (4½oz) caster sugar 1 free-range egg, beaten 90g (3¼oz) Opies Summer Berry Compote 75g (2¾oz) plain flour 140g (5oz) ground almonds 200g (7oz) icing sugar 18 Opies Cocktail Cherries red food colouring, if making one large tart 18 mini sweet pastry tartlet cases, or one shop-bought tart case For the mini Bakewells 1 Preheat the oven to 200°C/Gas Mark 6. 2 Beat the butter and sugar together in a bowl until light and fluffy. Add the egg and mix again until well combined, then…

Bakers + Baristas opens flagship café in brent cross shopping centre Coffee connoisseurs and cake lovers rejoice! Bakers + Baristas has opened its doors and is firing up its ovens in Brent Cross Shopping Centre, serving shoppers its signature artisan coffee, delicious pastries, moreish muffins and freshly made sandwiches. Open seven days a week, take a respite from shopping and indulge in a range of handmade paninis, toasties, baguettes and cold wraps. Enjoy alongside quality baked goods including the brand’s famous muffins with flavours including chocolate; cherry & coconut; strawberries & cream; and even a new piña colada addition perfect for summer – all available for takeaway, with a box of four muffins for £10.50 or six for £14. For those looking for the perfect relaxing pitstop, why not experience…

Vanilla & passion fruit cheesecake By Waitrose & Partners (www.waitrose.com) SERVES 12 200g (7oz) digestive biscuits 75g (2¾oz) unsalted butter, melted 2 x340g (9oz) tubs of Philadelphia Original 300ml (10fl oz) soured cream 200g (7oz) Billington’s Golden Caster Natural Unrefined Cane Sugar 2 tsp Nielsen-Massey Vanilla Extract juice of ½ a lemon 3 large British Blacktail Free Range Eggs, lightly beaten 4 large passion fruits 1 Preheat the oven to 150°C/Gas Mark 2 and line the base of a 20cm (8in) loose-bottomed cake tin with baking parchment. 2 Put the biscuits in a large bowl and use the end of a rolling pin to crush them. Add the butter and mix, then tip into the base of the tin. Press down evenly and firmly using the back of a spoon.…

WE LOVE… CLASSIC CARROT CAKE pg25 // CHOCOLATE MUG CAKE pg26 // SEMOLINA SYRUP CAKE pg32 For the almond & orange cake with orange frosting, see page 31 Rhubarb & custard cake By The National Trust (www.nationaltrust.org.uk) SERVES 10 250g (9oz) butter, softened 250g (9oz) caster sugar 4 free-range eggs 2 tsp vanilla extract 250g (9oz) self-raising flour For the rhubarb compote 700g (1lb 7oz) rhubarb, trimmed and cut into 2-3cm (1in) pieces 70g (2¾oz) caster sugar For the frosting and decoration 300g (10½oz) unsalted butter, softened 600g (1lb 1oz) icing sugar 2 tsp vanilla extract 220ml (8fl oz) custard 10 custard cream biscuits 1 To make the compote, put the rhubarb and sugar into a heavybottomed pan and mix well. Place over a medium–low heat and bring to a…

WE LOVE… SUMMER BERRY SWISS ROLL pg45 // CREAMY PEACH TART pg48 // SUMMER PUDDING pg50 Simply divine! For the Drambuie mini chocolate mousse bombe, see page 46 Apple pie with blackberries & clementine By Denby Pottery (www.denbypottery.com) SERVES 6 250g (9oz) plain flour 110g (4oz) cold butter, cubed 4 apples 150g (5½oz) blackberries grated zest and juice of 1 clementine 1½ tsp cinnamon 1½ tsp ground ginger a handful of brown sugar 1 free-range egg, for glazing double cream, custard or ice cream, to serve 1 Preheat the oven to 170°C/ Gas Mark 3. 2 Rub the butter into the flour until a crumb has formed then add 3-5 tbsp water until you have a moist dough, but still with a bit of crumble. Cut in half and roll…

WE LOVE… ROSE CHEESECAKE p68 // ICE LOLLY CAKE POPS pg70 // WATERMELON KRISPIE POPS pg72 SKILL LEVEL Guide to skill levels 1 – Beginne 2 – Intermediate 3 – Advanced ENJOY DECORATING YOUR CAKES AND BAKES? Don't miss these exciting projects in our sister title, Cake Decoration & Sugarcraft! www.foodheavenmag.com PIPED ROSE CHEESECAKE Dani Brazier from Blue Door Bakery (www.bluedoorbakery.co.uk) gives the humble cheesecake a topping of f loral beauty with piped petals and flowers… YOU WILL NEED • 150g (5½oz) full-fat cream cheese • 75ml (2¾fl oz) double cream • 30g (1oz) icing sugar • 1 tsp vanilla extract • green and pink food colouring Prep – Make a yummy cheesecake according to my Summer Berry Cheesecake recipe on page 14. The recipe above is for the extra…

Naturya vegan chocolate & berry french toast By Naturya (www.naturya.com) SERVES 2-3 130ml (4½fl oz) plant-based milk alternative 2 tbsp Naturya Chocolate Chia+ 1 tsp cinnamon a pinch of salt 2 tsp Naturya Coconut Sugar 6 thick slices of day-old bread Naturya Coconut Oil, for frying Naturya Cacao & Hazelnut Spread mixed berries, to garnish 1 In a large bowl, mix together the plantbased milk, Naturya Chia+ Chocolate, coconut sugar, cinnamon and salt. Dip the bread in the mix and wipe off any excess. 2 Add the coconut oil to a large non-stick frying pan and gently fry each slice of bread on both sides until crisp. 3 Stack with crunchy Cacao & Hazelnut spread in-between slices and garnish with fresh berries before serving. Crêpes suzette By Rogue (www.enjoyrogue.com) SERVES…

A brand-new show for 2022, Bake International celebrates all things baking and takes place alongside Cake International at the NEC, Birmingham 4-6 November. Expect the very best suppliers, the biggest baking stars, demos, workshops and a dedicated baking competition; the event is not to be missed. Jane Dunn is the record-breaking author of Jane’s Patisserie, the fastest-selling baking book of all time and third bestselling cookbook since records began. Don’t miss Jane and stars from the Great British Bake Off attending and demonstrating their skills in the dedicated theatre. One ticket gives you access to both shows and Cake International will provide the wow factor with life-size cake displays, jawdropping competition cakes and the industry’s biggest stars! Whether you are an amateur baker or seasoned professional, Bake International is the…

WE LOVE… ORANGE & GINGER CUPCAKES pg34 // RHUBARB CRUMBLE MUFFINS pg35 // NUTELLA MUFFINS pg38 Orange & fresh ginger cupcakes By Bomme Maman (www.bonnemaman.co.uk) MAKES 12 50ml (2oz) Bonne Maman Bitter Orange Marmalade 75ml (3oz) golden syrup 100g (3½oz) light soft brown sugar 125ml (4fl oz) vegetable oil 50g (2oz) piece of fresh root ginger, peeled and finely grated 1 level tsp bicarbonate of soda 175g (6oz) plain flour ½ tsp ground cinnamon ¼ tsp ground black pepper a pinch of ground cloves 1 large free-range egg To decorate 75ml (3fl oz) double cream icing sugar 125g (4oz) mascarpone cheese Bonne Maman Bitter Orange Marmalade 25g (1oz) finely chopped toasted walnuts 1 Preheat the oven to 180°C/Gas Mark 4 and line a 12-hole cupcake tin with paper cases. 2…

Hello Baking Heaven friends! I hope you have been having a lovely summer so far and have been getting up to lots of baking and caking! I’m looking forward to lots of food festivals in July and August and I’ll be baking up a storm at quite a few of the big events. Are you going to any? I’ve been very busy on This Morning creating lots of delicious summer recipes – it’s such a wonderful time of year for fresh berries, fruits and flowers! I’ve also been busy making a special showstopping cake for my own wedding anniversary. It was a big milestone and we had over 100 guests (I love a big party!) Check out my Instagram to have a look and let me know what you think.…