Indholdsfortegnelse for September 2023 i Bake & Decorate

…and welcome to your September edition of Bake & Decorate! I’ve never written an Editor’s letter quite like this one. It’s with great sadness that I announce that this will be the last ever edition of Bake & Decorate. Unfortunately, the time has come for the magazine to close. Myself and the team have absolutely loved every minute of providing wonderful baking and cake decorating content for you. I would like to take this opportunity to say a huge thank you to the contributors, many of which have been involved with the magazine in one way or another for many, many years. This magazine would have been nothing without them! The ways in which we both search for and receive information have dramatically changed over the last few years and…

PASSIONFRUIT CAKE LITTLE RICOTTA CAKES APPLE CRUMBLE LOAF CAKE WHITE CHOCOLATE & COCONUT SQUARES Passionfruit cake SERVES 8 185g unsalted butter, softened 185g golden caster sugar 1tsp vanilla bean paste 3 free-range eggs 225g self-raising flour A pinch of bicarbonate of soda A pinch of salt 125ml buttermilk, at room temperature For the passionfruit buttercream 125g unsalted butter, softened 240g icing sugar 2tbsp passionfruit pulp, plus extra to decorate 1 Preheat the oven to 160°C/Gas Mark 3 and grease a deep 20cm (8in) round baking tin thoroughly with butter. Line the base and side of the tin with baking paper. 2 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one…

Hi Hermine, thank you for taking the time to chat to us today. Your new book, ‘The Thrifty Baker’, will appeal to many people out there in this current financial climate we find ourselves in. What most appealed to you about creating a book for baking/ cooking on a budget? As an accountant, saving and making the most of what is available to me has always been at the forefront of my mind. Coupling that with my passion for baking and showing my audience how to save without compromising on quality was quite appealing. While the concept of thriftiness can be applied through times of financial hardship and circumstances many are experiencing in the current climate, its principles can also be used to save, in order to achieve personal financial…

SUNFLOWER AND HONEYBEE “Who doesn’t love sunflowers? Large, bright and cheerful, they add a wonderful splash of colour in late summer and early Autumn. If you look closely at ones growing in your garden or the felds, you will notice that they are also loved by bees, especially honeybees. This is why this cake includes honey, honeycomb and a honeybee! You can, of course, adapt my instructions and just create a sunflower or you can be more adventurous and add the honeybee with her hexagonal honey cells dripping with this season's honey!” Lindy Cake artist: Lindy Smith Edibles Bake, layer and prepare your choice of cake (6in diameter x 7in height) 1kg white sugarpaste White wafer paper Vegetable oil A selection of suitable colours including brown, orange, green and yellow…

Edibles 200g white gum paste Plum, lemon yellow, pink, aubergine, ruby, burgundy, black, foliage green and autumn gold dusting colours (Sugar Flair) Confectioner’s glaze Edible glue Alcohol Semolina Equipment CelPad Ultimate sunflower and daisy mould and veiner (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Fan veiner (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Calla veiner (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Companion tool (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Size guide (Nicholas Lodge Flower Pro Collection by Katy Sue Designs) Paintbrushes Ball tool Cutter tool Rolling pin Non slip mat 22, 24, 28 gauge floral wires Pale green floral tape Plastic spoons Yellow cotton thread TOP TIP When dusting the cotton flower centre, mind you do not colour the top…

9/11 US MEMORIAL COLLABORATION “This collaboration is about honouring the US; remembering what the US lost that day, paying tribute to the emergency services or honouring someone that may have been affected by the attacks” Deborah says of the collab. Each of the pieces is rather personal to the artist that made it – each piece conjures up feelings and emotions unique to the artist in relation to 9/11. “My own piece is inspired by a 9/11 US memorial which resides in Essex County, New Jersey, which pays tribute to the search and rescue dogs that were involved following the 9/11 attacks”. Deborah continues, “It was quite an emotional collaboration experience, not just for me but for the other participants too, we have people whose spouses were in the New…

PINEAPPLE MOJITO CUPCAKES TOFFEE APPLE MUFFINS Pineapple mojito cupcakes MAKES12-14 For the pineapple curd 4 large free-range egg yolks 65g granulated sugar 80ml pineapple juice or nectar 1tbsp cornstarch 2tbsp double cream 85g butter For the cupcakes 2 large free-range egg whites, at room temperature 200g granulated sugar 2tbsp butter, at room temperature 60ml vegetable oil 1tsp vanilla extract 60ml buttermilk, at room temperature 60ml sour cream, at room temperature 190g plain flour 1½tsp baking powder ½tsp bicarbonate of soda ½tsp salt For the frosting 225g butter, at room temperature 360g icing sugar ½tsp vanilla extract 2tbsp lime juice 2tsp lime zest ½tsp mint leaves, minced, or ¼tsp mint extract A pinch of salt, optional To garnish 1 whole fresh pineapple (for the pineapple flowers) Lime zest Mint leaves 1…

Hello Bake & Decorate friends! I hope you’ve had a fabulous summer filled with lots of gorgeous cakes and bakes, but we didn’t get as much sun as usual this year did we? Now we’re approaching autumn, the cooler shorter days are upon us, so I’ve got some cosy bakes that I’m sure you’ll love to make for your friends and family. Talking of cakes and bakes, I’ll be at The Cake and Bake Show this autumn, making lots of lovely recipes. It’s such a fun show to attend if you love baking with lots to see, new things to discover and lots to taste, so if you’re free I’d love to see you there and please pop and say hello if you come. Onto my recipes for our autumnal…

BLACKBERRY & APPLE CAKE HEALTHY BANANA & BLUEBERRY BREAKFAST MUFFINS APPLE PIE WITH CUSTARD PEACH CRUMBLE SOUFFLÉ Blackberry & apple cake SERVES 10-12 2 tsp butter; for greasing 200g spelt flour, plus extra for dusting 600g small tart apples 150g blackberries 3tsp baking powder 100g ground hazelnuts 130g brown sugar 150g sunflower oil 50g honey 100g apple sauce 2tsp lemon zest 4 free-range eggs 3tbsp flaked almonds 2tbsp icing sugar 1 Preheat the oven to 170°C/Gas Mark 3. Grease a 26cm (10in) springform cake tin with butter and dust with flour, tipping out any excess. 2 Peel, quarter and core the apples. Clean the blackberries and pat dry. 3 Mix the flour and baking powder in a mixing bowl. Stir in the hazelnuts and sugar. Add the…

LEMON TART QUICK FRUIT SCONES ICE CREAM CONE COFFEE CUPCAKES CARDAMON & ORANGE CUSTARD TART PUMPKIN SPICE LATTE ROLLS RASPBERRY WHITE CHOCOLATE MACARONS Lemon tart SERVES 8 For the pastry 70g icing sugar 100g unsalted butter, cold and cubed 2g lemon zest 50g free-range egg yolks 200g plain flour, plus a pinch of sea salt For the filling 350g free-range eggs 220g granulated/caster sugar 260g heavy/double cream 4g lemon zest 105g fresh lemon juice Crème fraîche, to serve 1 To make the pastry, into the bowl of a stand mixer fitted with the paddle attachment, sift in the sugar. Add the butter and the lemon zest, beating for two-three minutes, or until the mixture forms a smooth paste, pausing to scrape down the sides as needed. 2 Add the…

1 It’s the biggest cake decorating and baking event in the world Whether its shopping for edibles, tools, storage or kits, Cake International has it all! With exhibitors pulling out all the stops, there will be the biggest range of supplies under one roof. Don’t miss exclusive show only offers, brand-new bundles and the biggest brands in the business. This year there are more unmissable cake feature displays. Join Sugar Screams who will take you on a ‘Stranger Things’ journey through an immersive, edible show piece brimming with other worldly monsters and your favourite characters from the show. Immaculate Confections welcome you to explore ‘The Flower Shop’ a life sized, immersive floral experience crafted entirely from sugar. Plus, other displays which will leave you feeling inspired for your own projects!…

SEPTEM LAVENDER & BLACKBERRY CAKE Layers of lemon lavender infused sponge cake, sandwiched with fruity blackberry jam and wrapped in a lightly scented lavender and lemon Swiss meringue buttercream. In the UK, blackberries reach their prime in August and September. Joyously, this plump and tangy fruit is ubiquitous, growing freely in hedgerows, country lanes and even cities at this time of year for all and any to pick and enjoy. I think most of us can remember picking from the bushes as children, our crimson stained fingers clutching a plastic tub to house our edible treasures. Given that September babies are known for being practical and realistic, yet also brave and adventurous, it makes sense to take this seasonal and common fruit and do something a little different with it.…

Edibles: 6in round deep barrel cake filled and ganached 1.5kg white sugarpaste 300g modelling paste (or add ½tsp of Tylo powder to sugarpaste) Teal, pink and violet airbrush colours (Cassie Brown) Gold lustre dust (Magic Colours) 300g buttercream White vegetable fat e.g. Trex Edible glue Equipment: 8 and 10in round cake boards Airbrush and compressor Small brushes for glue Flat brush Drinking straws Modelling or Dresden tool Cutting wheel Double-sided tape Cake pop stick Aquarium stencil (Cassie Brown) Baking paper Sellotape Pink satin ribbon 1 Centre the smaller board on the larger board and secure with double-sided tape. Cover the boards and cake and set the cake onto the board. 2 Take 200g of modelling paste and roll into a slight cone. It should be 5cm wide at…