Indholdsfortegnelse for October 2022 i Bake & Decorate

"Readers of Baking Heaven and Cake Decoration & Sugarcraft magazines will see their two worlds come together right here in this new title!" …and welcome to your first ever edition of Bake & Decorate! We are so excited to bring you the ultimate guide to your baking and decorating needs, from the initial bake all the way to the finishing touches, we’ve got you covered. There really is something for every caker, whether you are at the beginning of your journey and just starting to dabble in baking or decorating, right up to those who have been gathering lots of experience and have started their own caking business. Amongst the recipe pages you’ll find incredibly useful advice from our industry experts. How very exciting indeed! You’ll see that the issue…

P9: HALLOWEEN CUPCAKES P9: PUMPKIN SPICE MUFFINS P10: SPOOKY BISCOTTI P11: MAPLE PUMPKIN PIE P11: FRIGHTENING FRIDGE CAKE P12: PUMPKIN CHEESECAKE P13: MARGARITA CUPCAKES P13: PUMPKIN & RED BERRY SPIDER TRUFFLES P14: ORANGE & LIME CAE P15: HALLOWEEN APPLE PIE MUMMIES P15: GHOST CUPCAKES WWW.FOODHEAVENMAG.COM By Stockfood, The Food Media Company Halloween cupcakes MAKES 12 2 oranges 1 vanilla pod 300g (10½oz) pumpkin flesh 75g (2¾oz) caster sugar 2tbsp runny honey 2 free-range eggs 2tbsp milk 170g (6oz) plain flour 1tsp baking powder ½tsp ground cinnamon To decorate 250g (9oz) soft butter 100g (3½oz) caster sugar 200g (7oz) cream cheese, well drained 250g (9oz) icing sugar Orange food colouring 300g (10½oz) black sugarpaste 60g (2oz) white sugarpaste Sugar glue Black sugar pearls or chocolate sprinkles 1 Wash the oranges in…

P61: PUMPKIN, SPINACH & FETA PIE P62: PRAWN & HADDOCK FISHCAKES P62: CRISPY SALMON TACOS P63: SAUSAGE & PUMPKIN PIES BAKE AND DECORATE WWW.FOODHEAVENMAG.COM Spooky pumpkin, spinach & feta pie SERVES 4 ½ aKnorr vegetable stock cube 1 whole pumpkin 50g (1¾oz) baby leaf salad 1 balsamic vinegar sachet (15ml) 1 red onion 5g thyme Vegetable oil Salt and freshly ground black pepper 100g (3½oz) crème fraîche 80g (2¾oz) baby leaf spinach 2 garlic cloves 3 white potatoes 120g (4½oz) traditional puff pastry 30g (1¼oz) Greek feta cheese 1 Preheat the oven to 220°C/Gas Mark 7 and boil half a kettle. Peel the pumpkin and cut in half, scoop out the seeds and discard, then cut the pumpkin into bitesized pieces. Peel and chop the red onion into wedges. Tip:…

Levelling up your baking Jane Dunn provides some top tips to give your bakes the best possible chance of being a complete success… I adore classic baking, as we all know, and my first book featured a lot of my favourites. My goal with this book is to show you how easy it can be to level up your bakes to create the ultimate homemade treats, suitable for celebrating any occasion or making any day special – and to have fun in the process! There are a few simple rules when it comes to baking, as results rely on basic chemistry, so I’ve included a few of my top tips here: 1. Make sure you use the correct ratios when making sponges. 2. When making cheesecakes, be sure to use…

Edibles 1x 6in round cake Lavender food colouring Edible gold stars Candy melts Edible black paint Edible gold paint Rejuvenator spirit Equipment 1x 8in round cake board Baking paper Wide paintbrush 1 Stack a 6in cake with buttercream in all the layers. Make sure it is straight and even. 2 Spread some soft buttercream all over the cake. Ensure all the gaps are filled. 3 Use a cake scraper and smooth all the excess buttercream away until the cake is clean. 4 Colour some buttercream lavender and spread a thick layer of buttercream all over the cake and the top. 5 Start by smoothing the top with a palette knife until smooth, then take a side scraper and, holding gently against the cake, smooth off the buttercream. 6 Now you…

Edibles 100g black sugarpaste 50g orange sugarpaste 250g black modelling paste 3g purple modelling paste 100g white modelling paste Tiny amount of light green modelling paste Tiny amount of red modelling paste Equipment 6in cake board Small rolling pin Sharp knife/scalpel Ball tools Dresden tool Cake pop stick Pliers 10mm circle cutter 15mm black ribbon Non-toxic glue stick COVER THE CAKE BOARD 1 Roll 100g of black sugarpaste to around 2-3mm thickness, and cover the cake board, trimming any excess with a sharp knife. Attach 15mm black ribbon to the edge of the cake board using a non-toxic glue stick. MAKE THE BODY 2 Roll 90g of black modelling paste into a ball, then shape into a cone, pressing in on one side to create a curve for the back.…

Edibles Bake, layer and prepare your choice of cake 7in diameter x 6in height covered cake with 1kg white sugarpaste (create a sharp edge to two-thirds of the top edge and a curved edge on the remaining third - where the tree will be added) 200g white sugarpaste Selection of suitable colours including brown, a variety of greens, blue, orange, black and white edible food dusts Edible copper lustre dust Cocoa butter Sugar glue/piping gel/water 125g white chocolate modelling paste using dust colours, colour plus 5g orange, 5g bright white and 5g black Equipment 11in cake board covered in white sugarpaste Modelling tools or sugar shaper tools Cutting wheel Dresden/veining tool Sugar shaper/sugar extruder Craft knife Badger template Selection of paintbrushes White plates Source of heat – simmering pan of…

P17: COFFEE, MAPLE & WALNUT CAKE P18: CARAMEL PEANUT BUTTER CAKE P18: CARROT & MAPLE CAKE P19: CHOCOL ATE & HONEY CAKE P20: MANDARIN, PEAR & GINGER CAKE P20: COCONUT CAKE P21: VANILL A & BERRY CHEESECAKE P21: APPLE & GINGER CAKE P22: CHERRY & CHOCOLATE MERINGUE CAKE BAKE AND DECORATE WWW.FOODHEAVENMAG.COM David Colcombe’s coffee, maple & walnut cake SERVES 12 5tsp strong instant coffee 2tbsp pure maple syrup (preferably golden colour for its delicate flavour) 150ml (5fl oz) buttermilk 175g (6oz) unsalted butter 150g (5½oz) maple sugar 3 large free-range eggs 200g (7oz) self-raising flour 50g (1¾oz) cornflour ½tsp bicarbonate of soda 75g (2¾oz) roughly chopped walnuts For the buttercream icing and filling 300g (10½oz) softened unsalted butter 275g (9½oz) maple sugar 4tbsp instant coffee granules 25g (1oz) walnuts,…

P33: SPOOKY COOKIES P33: TRIPLE CHOCOLATE COOKIES P34: DARK CHOCOLATE BARK P34: ORANGE & PISTACHIO COOKIES P35: WHITE CHOCOLATE HALLOWEEN GHOSTS P36: SHORTBREAD BISCUITS WITH CARAMEL FILLING BAKE AND DECORATE WWW.FOODHEAVENMAG.COM Spooky cookies MAKES 6 1 x340g (12oz) jar of Extra Smooth or Extra Crunchy Skippy Peanut Butter, plus extra to decorate 250g (9oz) all-purpose flour 1tsp baking powder 1tsp bicarbonate of soda ¼tsp salt 170g (6oz) butter 150g (5½oz) granulated sugar 165g (6oz) firmly packed brown sugar 2 large free-range eggs 1tsp vanilla extract To decorate Melted chocolate Mini chocolate buttons or chunks Pretzels Mini coated candy pieces Mini sugar pearls 1 Preheat the oven to 180°C/Gas Mark 4. 2 In small bowl, combine the flour, baking powder, bicarb and salt, mixing well. 3 In large bowl, beat together…

P65: BLACK FOREST GATEAU P66: OPERA CAKE P67: LE FRAISIER BAKE AND DECORATE WWW.FOODHEAVENMAG.COM Vegan recipes taken from Vegans deserve better than a fruit salad by Danielle Maupertuis, photography by Darrin Jenkins, published by Olympia Publishers, £12. Black Forest gateau MAKES 6 You will find various adaptions of this cake, originated from Germany. Respecting the traditional components - cherries, cream, sponge -Iintroduced an exquisite chocolate mousse to enrich the balance and interest of the flavours. The kirsch liquor made from cherries will gently excite your palate. Now time for tasting! For the chocolate sponge 150g (5½oz) golden caster sugar 130g (4½oz) gluten-free self raising flour 20g (¾oz) unsweetened vegan cocoa powder 1tsp baking powder 50ml (1½oz) rapeseed oil 150ml (5½fl oz) water For the chocolate mousse 20g (8oz) vegan dark…

Edibles 18g black, 2g red, 10g rose beige and 173g white modelling paste (Saracino) Petal rouge dust colour (Magic Colours) Chestnut and soft beige dust colour (Squires Kitchen) Black and shadow grey dust colour (Sugarflair) Edible glue Corn flour/icing sugar Equipment Dresden tool Bulbous cone tool K500 and K501Cerart ball tools Thick and thin scriber tool (PME) Wooden skewer Cocktail stick Glue paintbrush Dusting paintbrush MAKE THE BODY 1 Combine 170g of white modelling paste with 15g of black. Weigh out 100g of the now grey modelling paste and roll into a short sausage shape. Press the side of the K500 modelling tool into one end to create a groove. 2 Use your fingers to stretch the paste on either side of the groove into chunky sausages. The sausages should…

To make the cinnamon spiced cupcakes  200g self-raising flour 50g plain flour 200g Stork/unsalted butter 200g caster sugar 4 medium eggs 1tsp vanilla 1tsp cinnamon To make the potion buttercream: 100g unsalted butter 200g icing sugar 1tsp vanilla (or chosen flavouring) Concentrated food colouring (I’m using green) To make the decorations: Black sugarpaste White modelling paste Corn flour Piping gel Edible glue Grape violet, tangerine food and party green colouring (Sugarflair) Edible ink pens Palette knife Ball tool METHOD 1 Cream together the unsalted butter/ Stork and caster sugar. 2 Add in the medium eggs and mix. 3 Add in the self-raising, plain flour and cinnamon. Mix well. 4 Finally, add in the vanilla extract and mix for 4-5 minutes on a medium speed. 5 Spoon your mixture into 12-15…

THE FEAR OF MISSING OUT COULD BE HOLDING YOUR BIZ BACK From 7-tier show-stoppers to gorgeously gooey brownies, one of the best things about the cake industry has to be the limitless variety of things we can make! So, one question I get asked most from my business baking bunnies is “Do I REALLY have to choose a niche Bell and if so, how on earth do I choose…?” For me, the simple answer is, “No! You don’t have to do anything darling! You’re the boss after all.” However, if you like the idea of creating more of what you love most and doing that more efficiently (and therefore usually more profitably) I’d seriously consider embracing the ‘less is more’ principle and finding yourself a niche. WHEN LESS IS MORE…

Edibles 100g white modelling paste 200g white and green gum paste Foliage green, forest green, aubergine, white, autumn gold, lemon yellow, orange and brown dusting colours (Ingenious Edibles, Sugarflair) Green and yellow airbrush colours (Cassie Brown’s Cake Craft) Brown gel colour Alcohol Confectioner’s glaze Edible glue Ground coffee Equipment Ultimate Sunflowers and Daisy Mould and veiner (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Sunflower leaves mould/veiner (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Fan veiner (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Petal Cutter (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Companion tool (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Ultimate petal veiner (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Paintbrushes Dresden tool Ball tool Cutter tool Rolling…

Edibles 200g white modelling chocolate (Saracino) 100g dark modelling chocolate (Saracino) 250g modelling paste white (Saracino) 10g modelling paste green (Saracino) White sugarpaste (for the board) 2in polystyrene ball Wafer paper (Saracino) White non pareils Light green, brown and black powder/dusts (Magic colours) Neon blue, neon pink and neon green gel colours (Magic colours) Black and white paint (Colour Mill) Vodka (or rejuvenator spirit) Equipment Tin foil Small thin paintbrush Flat edge brush Rolling pin Craft knife Curved end sugar shaper (small side) Dresden tool Snakeskin embossing mat Ball tool MODEL THE TOAD 1 Mix 200g white modelling chocolate with 200g white modelling paste. Roll out 75% (leave the rest for the legs) and cover your polystyrene ball. 2 Using a ball tool indent the eyes, one larger than the…

Edibles 2g black and 260g white modelling paste (Saracino) Chocolate extra, magic red, neon blue gel colours (Magic Colours) Cream Pastelz (Squires Kitchen) Edible glue Corn flour Equipment Rolling pin Craft knife Bulbous cone Small and medium ball tool Dresden tool Scriber tool Cerart K500 ball tool Paintbrush Cocktail sticks Wooden skewer To colour: 185g chocolate extra (light brown) 60g chocolate extra (dark brown) 10g cream 1g magic red to make pink 1g neon blue MAKE THE BODY 1 Weigh out 85g of light brown modelling paste and roll into a smooth ball. Press the straight edge of the bulbous cone tool into the side of the ball to create a deep groove. 2 Use your fingers to stretch and shape the paste on either side of the groove into…

P24: PUMPKIN SPICED CUPCAKES P25: CHOCOLATE & CHERRY AMARETTO CUPCAKES  P26: HALLOWEEN CUPCAKES P26: CINNAMON SQUASH MUFFINS P27: SALTED CARAMEL CUPCAKES P28: TOFFEE APPLE CRUMBLE CUPCAKES P29: STICKY TOFFEE APPLE BUNS WWW.FOODHEAVENMAG.COM BAKE AND DECORATE Gluten-free pumpkin spiced cupcakes MAKES 12 For the cupcakes 225ml (7¾fl oz) soya milk 1tbsp apple cider vinegar 235g (8½oz) gluten-free selfraising flour (I use Doves Farm) 210g (7½oz) caster sugar 1tsp bicarbonate of soda 1tsp ground cinnamon ¼tsp ground nutmeg ¼tsp ground ginger ½tsp salt 90ml (3fl oz) vegetable oil, or any neutral oil 140g (5oz) pumpkin purée (tinned works great) For the cream cheese icing 100g (3½oz) vegan butter block (supermarket baking block is fine) 400g (14oz) icing sugar 170g (6oz) vegan cream cheese ½tsp ground cinnamon 1 Preheat the oven to 180°C/Gas…

P38: GRILLED PINEAPPLE CARAMEL P39: MINT THINS PUDDING P39: STICKY TOFFEE PUDDING P40: WHITE CHOCOL ATE & RASPBERRY PANNA COT TA P41: BERRY & MAPLE PAVLOVA P41: APPLE GALETTE DES ROIS P42: RHUBARB CRUMBLE P43: GATEAU DE CHOCOL AT P43: POACHED PEARS P44: LEMON MERINGUE PIE P44: RHUBARB & GIN TART WWW.FOODHEAVENMAG.COM BAKE AND DECORATE Grilled pineapple, coconut cream & watercress caramel SERVES 4 1 whole pineapple, skin removed 200g (7oz) caster sugar 140g (5oz) unsalted butter 120ml (4fl oz) single cream 1 strip of lime zest, removed with a peeler 10g (½oz) watercress 2 tins of coconut milk, chilled in fridge overnight 1 vanilla pod, seeds scraped 2tbsp icing sugar 1 Preheat the oven to 180°C/Gas Mark 4 and line a small baking tin with nonstick paper. 2 Using…

P52: CHILLI CHOCOL ATE BROWNIES P52: STRAWBERRY MILLE-FEUILLE P53: STEM GINGER FL APJACKS P53: CINNAMON & PECAN ROLLS P54: RASPBERRY PINWHEELS P55: BANANA & BLUEBERRY BREAD P55: RASPBERRY & WHITE CHOCOL ATE BLONDIES P56: STICKY HONEY & CHAI BUNS P57: GOEY CHOCOL ATE BROWNIES P57: WHITE CHOCOL ATE ROCKY ROAD P58: CHEESY CINNAMON ROLLS P59: L AVENDER BUTTERMILK SCONES P59: MINI VAMPIRE ENERGY BITES WWW.FOODHEAVENMAG.COM BAKE AND DECORATE  Chilli chocolate brownies with vanilla mascarpone SERVES 9 115g (4oz) butter, cubed 115g (4oz) dark chocolate, chopped 250g (9oz) golden caster sugar a pinch of salt 2 large free-range eggs, beaten 115g (4oz) plain flour 2tbsp cocoa 1tsp Bart ground cinnamon ¼tsp Bart mild chilli powder 100g (3½oz) chocolate chips For the vanilla mascarpone 250g (9oz) mascarpone cheese 2tbsp icing sugar 1…

WWW.FOODHEAVENMAG.COM BAKE AND DECORATE Edibles 4in white round sugarpaste covered cake (5in deep) (SmartFlex) 5in white square sugarpaste covered cake (7in deep) (SmartFlex) Coal black dust (Magic Colours) High percentage alcohol Royal icing Wafer paper Equipment Sponge Piping bag No.1 piping nozzle Pencil Webbed heart template Nano mister Sterilised pins COLOUR AND STENCIL THE CAKE 1 Mix black petal dust with a high percentage alcohol and use a sponge to colour the square base tier. Build layers of colour to create a mottled effect of light and dark areas. 2 Repeat on the top tier. 3 Create a fold at the edge of the webbed heart template and position it against the bottom left corner of the front of the square tier. 4 Use a sharp pencil to draw over…

Edibles Cakesicle filling of your choice White candy melts Green candy melts Orange candy melts Black, green and white sugarpaste Black pearls Black pen Edible glue Equipment Cakesicle mould Miniature lollipop sticks Microwaveable bowls Teaspoons Small brush Piping bag Scalpel Circle & triangle cutter  1 Start by placing the candy melts into separate microwaveable bowls and warm gently in the microwave in 20-30 second bursts. 2 Pop a tablespoon of each colour candy melts into each mould and, using the back of the spoon or a small brush, cover all sides of the mould. Poke a lollipop stick into each mould, however, take straight back out again (we’ll add the sticks after the second coat) as this stops the candy melts from sealing the opening shut. Pop in the fridge…

Edibles 2x 5in round cakes 600g ganache 1kg black sugarpaste (Satin Ice) White, gold, bronze and silver edible petal dust Edible glue Alcohol Confectioner’s glaze Corn flour Equipment Knife Flexi smoother Rolling pin Ruler Knife Texture sponge New make-up sponge Dresden tool Paint palette Paintbrushes Little Cherry gear cutters Gear moulds Circle cutters (approx. 2in/1.75in) Cake dowel 10in round marble effect Masonite cake board Working board CARVE AND COVER THE CAKE 1 Begin by filling and stacking your cakes onto a working board. 2 Carve the cakes into a ball shape. 3 Cover the entire cake with a layer of ganache. TOP TIP The ball shape can be tricky to hold, so I pop a dowel in the top to help me. 4 Use a flexi smoother to smooth out…

Before we dive into the tutorial, a quick word about toffee apple sticks. There are many ways to support the apple from sturdy lolly sticks, to chiselled wooden dowels and square sticks sold specifically as toffee apple sticks. For parties and gatherings, I often slip patterned straws over the sticks to make them more decorative as I have here. If you are going down this route, be mindful of two things - firstly the straw needs to fit over the stick you use and secondly, although you may be tempted, do not use the straw on its own. It simply won’t be weight bearing enough under the weight of your toffee laden apple. Another way to finish off your apples is to use sturdy twigs sourced from the garden. These…

Edibles 2x 6in cakes, stacked as double barrel, 8in high in total American buttercream (see recipe below) Black and hot pink oil colours (Colour Mills) Equipment 1x 8in presentation/Masonite cake board 1x 6in cake card Cake turntable Large flat spatula Offset spatula Long bench scraper Scalloped or tooth edge bench scraper Piping bags Open star large and small piping nozzles ( Iused Jem 1M and Wilton 32) 4cm diameter circle cutter Assorted small sprinkles in black, silver and purple Lime green rod sprinkles Eyeball sprinkles Pink choco ball sprinkles RECIPE: AMERICAN BUTTERCREAM (Enough to fill, cover and pipe this cake) You will need: 500g soft unsalted butter 1kg icing sugar (sieved) 130 - 150ml whole milk (room temperature) Flavour extract of your choice • Beat the butter in a stand…