Indholdsfortegnelse for February 2023 i Bake & Decorate

"Coming soon... we’re not just a magazine, we have launched our fantastic online shop! Watch this space for all the details!" …and welcome to your February edition of Bake & Decorate! February is the month to celebrate love, and we know how to help you share the love – with cake of course! We begin with an abundance of sumptuous chocolate-y makes that will be perfect for Valentine’s Day, including a gateau adorned with raspberries, brownies, lava cake, fondue, and using modelling chocolate for sweet little heart decoration. We don’t forget the simple chocolate cake, ideal for satisfying your favourite chocoholics! Alongside the best biscuit, cupcake, cake and pudding recipes, you’ll find super cake decorating tutorials for you to try your hand at. To celebrate Pancake Day, Zoe Burmester has…

P44: STICKY HONEY GINGERBREAD P46: EASY ROCK Y ROAD P45: CHERRY BAKEWELL TRAYBAKE P46: APPLE & BL ACKBERRY CRUMBLE BARS P47: APPLE BANANA BREAD P47: VEGAN MAPLE & PECAN SCONES P48: NO-KNEAD LEMON CURD DOUGHNUTS P49: CHOCOL ATE ORANGE BROWNIES P49: MINI APPLE BISCOFF PIES P50: COCONUT & GINGER TRAYBAKE Sticky honey gingerbread SERVES 6 A little oil, for greasing 100g (4oz) Rowse Greek Honey 50g (2oz) caster sugar 50g (2oz) butter Grated rind of ½ a small orange and ½ a small lemon 125g (4½oz) self-raising fl our 1tsp ground ginger ¼tsp ground mixed spice ½tsp bicarbonate of soda 100ml (3½fl oz) milk 1 free-range egg 25g (1oz) stem ginger, about 1 medium sized nodule, drained 40g (1½oz) whole candied peel, cut into very thin slices To glaze 1tbsp…

FOR LOADS MORE CAKE DECORATING TUTORIALS HEAD TO PAGE 53 TO FIND OUT HOW YOU CAN ACCESS OUR DIGITALPLUS! Cake artist: Aimee Ford Edibles Pre-covered cake in pink sugarpaste (5in round, 9in deep) 1kg white sugarpaste mixed with some Tylo or CMC (or alternatively a 1kg mix of florist paste and sugarpaste) Fine grade wafer paper Piping gel or edible glue Equipment Measuring tape Rolling pin Flat brush Sharp blade (scalpel or knife) Pancake pan Hob 26 gauge wires Scissors Wire cutters White fl oral tape Heart cutters in various sizes Flower pic MAKE THE PETALS 1 Cut the wafer paper into six evenly sized squares, then into a petal shape. 2 Take some fresh water in a bowl or dish, then holding onto the edge, quickly sweep a petal…

Cake artist: Zoe Burmester METHOD MAKE THE CAKE (image 1) • To make the cakes, prepare and line two 7in cake tins and preheat the oven to 180C. Weigh out the flour, salt and raising agents in a bowl. • Place the two cocoa powders in a bowl and pour in the boiling water, whisking until it the mixture is smooth and lump free. Allow to cool slightly by placing in the fridge for 15 minutes. • Cream the butter and sugar until well combined (about five minutes) with a stand mixer and paddle attachment and slowly add each egg, scraping down the sides of the bowl after each addition. Keep beating until the mixture is light and fluffy and then add in the vanilla essence. Finally add 1/3 of…

P34: VALENTINE’S HEARTS P36: MAPLE FROSTED SOUR CREAM COOKIES P37: GO NUTS COOKIES P37: MAPLE-GLAZED APPLE COOKIES P38: BLOOD ORANGE ROSEMARY COOKIES P38: SPICED MEXICAN WEDDING COOKIES Valentine’s hearts Decorating idea! Get the kids involved this half term by decorating biscuits with sprinkles! MAKES 24 For the biscuits 170g (6oz) caster sugar 170g (6oz) salted butter 170g (6oz) golden syrup 1 large free-range egg 1tsp vanilla extract 480g (1lb) plain flour 130g (4½oz) self-raising flour For the icing 900g (1lb 14oz) royal icing mix 150ml (5½fl oz) cold water Red food colouring gel 1 Preheat the oven to 150°C/Gas Mark 2. For the biscuits, sift the flours together into a mixing bowl, add the sugar and mix well. Add the butter and, using just the tips of your fingers, rub…

Basic macaron recipe MAKES 34-36 “There are different methods for making macarons: the Swiss method, French method and Italian method. My personal preference is the Swiss method, which basically means heating egg whites and sugar using a double boiler. All the piping tips I use for making macarons, as well as the gel food colouring, are from Wilton. You can use other brands, but the pigmentation of the food colouring may differ.” 75g (2¾oz) almond flour 75g (2¾oz) icing sugar 66g (2¼oz) fresh egg whites 60g (2oz) superfine sugar Gel food colouring of choice Digital food scale Fine-mesh sieve Stand mixer Sugar thermometer 1 Measure out all of the ingredients using your digital scale – accuracy is important when making macarons. Weigh the almond flour and powdered sugar first, then…

Cake artist: Zoe Burmester Edibles 6x 6in round cakes approximately ¾ in in height Buttercream to fill and cover cakes 800g white or ivory The Sugar Paste 75g white modelling chocolate Cream, navy, deep purple, red, gooseberry green, honey gold and brown gel colours (Sugarflair) Corn yellow, milk chocolate, squirrel brown, cream, almond, khaki, black, navy, aubergine (or deep purple), chilli red petal dusts (Fractal) Vodka or dipping solution Royal icing Piping gel Confectioner’s glaze in spray can Equipment 10in white Masonite cake board Cake knife Rolling pin Working mat Turntable for working Cornflour pouch Dresden tool Bulbous cone tool Ball tool Pointed silicone tool Dusting brushes various sizes Painting brushes various sizes Cocktail stick (or nail dotting tool) Medium calyx cutter Pouring jug Piping bag and star nozzle TOP…

Cake artist: Karen Keaney Edibles 1x 6x6in round cake, ganached 1kg white sugarpaste 1kg white modelling chocolate 200g dark modelling chocolate 50g black modelling chocolate 20g red modelling chocolate Confectioner’s glaze Brown petal dust 200g RKT (rice krispie treats) Edible glue Equipment 10in round cake board Rolling pin Smoother Paintbrushes Heart cutter Dresden tool 3x skewers Knife Red ribbon MAKE THE HEAD AND BODY SHAPES 1 Use your hands to squash the RKT into the body shape and into the head shape as shown. 2 Mix some dark modelling chocolate into the white until you get a beige colour. Cover the body with the modelling chocolate. TOP TIP The modelling chocolate can be softened in the microwave for a few seconds, this makes it easier to work with. 3 Cover…

Cake artist: Vicky Teather Edibles 85g lack, 50g red and 5g white modelling paste (Saracino) Edible glue Cornfl our or icing sugar Equipment Small and medium ball tools Dresden tool Generic ball tool (2mm) PME mini scallop tool Craft knife 2x cocktail sticks MAKE THE LOVE BUG BODY 1 Weigh out 45g of black modelling paste and roll into a smooth ball. Roll one side of the ball to narrow into an egg. 2 Use the pointed end of the Dresden tool to draw three curved lines around the wider end of the body. 3 Press the wide end of the Dresden tool into the paste just above the curved line to create the open mouth. Push the tool upwards to create a larger mouth. 4 Press the large end…

P105: APPLE & CHIA SEED PUDDING P105: MANGO & PASSION FRUIT POSSETS WITH COCONUT BISCUITS P106: RASPBERRY SWISS ROLL P108: STICKY TOFFEE PUDDING P108: APPLE & POMEGRANATE CRUMBLE P109: LEMON TART P110: HAZELNUT APPLE CRUMBLE P110: SPICED APPLE PIE P111: APPLE PIE Apple & chia seed pudding SERVES 2 2 Jazz apples, cut into small chunks A knob of butter 175g (6oz) chia seeds 1tbsp brown sugar 225ml (8fl oz) almond milk 1 banana, mashed 115ml (4fl oz) Greek yoghurt 1tbsp vanilla extract A squirt of cream, for topping 1 Add half the apples, a knob of butter and the brown sugar to a pan and cook until the apples have softened, then set aside to cool. 2 In a bowl, add the mashed banana, Greek yoghurt, almond milk, remaining…

P9: VALENTINE'S DAY CAKE P10: LE GÂTEAU COEUR AU CHOCOLAT P11: CHOCOLATE CAKE P11: CHOCOLATE & CLEMENTINE FRIDGE CAKE P12: CHOCOLATE CARAMEL FUDGE CAKE P13: CHOCOLATE & RASPBERRY BROWNIES P13: FRUIT CORNERS WITH HOMEMADE CHOCOLATE NUT DIP P14: CHOCOLATE LAVA CAKES P15: CHOCOLATE FONDUE P15: MEGA RICH ESPRESSO POTS  Valentine's Day cake SERVES 10-12 F or the stracciatella sponge cakes 220g (8oz) butter, softened 150g (5½oz) caster sugar A pinch of salt 1tsp grated lemon zest 4 free-range eggs 280g (9¾oz) plain flour 3tsp baking powder 2tbsp cornflour 1tbsp rum 80ml (2¾fl oz) milk 75g (2¾oz) chocolate chips For the filling ½ a vanilla pod 400ml (14fl oz) milk 3 free-range egg yolks 40g (1½oz) caster sugar 30g (1oz) cornflour 200g (7oz) butter, softened 100g (3½oz) icing sugar 100g (3½oz)…

Cakes & Bakes with Hello Bake & Decorate friends! I hope you’ve had a good start to the year and kept cosy inside baking and cake making. I don’t know about you, but I’m quite glad to see the back of January! I had a go at Veganuary and dry January and, although it was good for the waistline and my energy levels, it isn’t so much fun, especially with the grey and wet weather! For our February issue we’re going all out for chocolate and Valentine’s Day – great reasons for baking I hope you’ll agree. I always like to do a special dinner at home on Valentine’s Day that I end with some sort of delicious cake or chocolate treat, so if you’re planning on treating a special…

Cake artist: Emma Stewart Edibles 6in round, 7in tall pre-covered in white sugarpaste (Smartflex) Baby pink, petal rouge, riding hood and burgundy dusts (Magic Colours) Gold lustre (Magic Colours) High percentage alcohol Trex (vegetable fat) Equipment Brushes: various brushes including a fine one for detailing Heart template (included) Love template (included) Scissors Pencil Baking paper TOP TIP Don’t have your edible paints too thin or they will run when you flick them. 1 Place baking paper over the heart template and trace over it using a pencil. 2 Cut out the heart. 3 Coat one side of the heart with Trex. 4 Attach the Trex covered side of the heart to the side of your cake. 5 Mix a little of each petal dust with high percentage alcohol to make…

Cake artist: Veronica Seta Edibles 100g green gum paste 100gwhite gum paste Candy floss, plum, aubergine, foliage green, autumn gold and woodland green dusting colours (Sugarflair) Green, yellow and black airbrush colours (Cassie Brown) Confectioner’s glaze Edible glue Equipment 30, 28, 20 gauge floral wires  Pale green floral tape  Brushes Small rose cutter  Fan veiner (FlowerPro Collection  Nicholas Lodge, Katy Sue Designs) Companion tool (FlowerPro  Collection Nicholas Lodge, Katy  Sue Designs) Ultimate petal veiner (FlowerPro Collection Nicholas Lodge, Katy Sue Designs) Blossoms silicone mould and veiner  (FlowerPro Collection Nicholas Lodge, Katy Sue Designs) Sunflower and daisy leaves mould and veiner (FlowerPro Collection  Nicholas Lodge, Katy Sue Designs) Robin mould (Katy Sue Designs) Cutting tool Ball tool Airbrush White stamens Rolling pin 1 Make a geranium small leaf shape out of a real leaf or a drawing…

P113: PORK, POTATO, & MOREL MUSHROOM PIE P114: TURKEY, HAM & MAPLE PIE P114: LEEK & CHEESE SOUFFLE P115: MIMOSA EGGS ON COMPRESSED CHOUX PASTRY BASES Pork, potato, & morel mushroom pie Decorating idea! Making pastry crusts more interesting! SERVES6 For the pastry 1kg (2¼lb) quick puff pastry dough For the morel mushroom layer 200g (7oz) dried morel mushrooms 50g (1¾oz) shallots 2tsp butter 100ml (3½fl oz) white wine For the potato layer 500g (1lb 2oz) large Charlotte potatoes Coarse sea salt For the pork 80g (3oz) shallots 3 garlic cloves A bunch of flat-leaf parsley 500g (1lb 2oz) upper pork shoulder 200g (7oz) fresh pork belly Salt and freshly ground black pepper For the egg wash and glaze 2½tbsp double cream ½ afree-range egg yolk melted butter, to glaze…