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Baking HeavenBaking Heaven

Baking Heaven

Baking Heaven Nov-90

Baking Heaven is a brand new magazine series which indulges all your cooking and baking needs. It will feature the popular titles Cupcake Heaven and Baking Heaven, and you will also be treated to special magazines about cake decorating, cupcakes for kids and much more. Each issue will be packed with inspiring recipes and projects, beautiful photography, and the chance to learn new techniques and take your cooking and baking skills to the next level.

País:
United Kingdom
Idioma:
English
Editor:
Anthem Publishing
Leer Máskeyboard_arrow_down
SUSCRIBIRSE
US$ 43,11
12 Números

EN ESTE NÚMERO

access_time2 min.
welcome

“Create your best ever showstopper with our inspiring festive cakes and bakes!” Hooray! It's Christmas! Okay okay, so it isn't quite yet, but that isn't stopping me from getting excited. This is one of my favourite issues to put together because, despite the chilly weather, there's so much to celebrate! Getting together with friends and family for a festive feast has to be the best excuse to don your apron and attempt to create your best showstopper yet, so in true tradition, we've gathered some of our favourite seasonal recipes to inspire you from page 9. You'll find everything from stained-glass cookies you can hang on your Christmas tree, to tear & share cupcakes and even candy cane bread but, if you're looking to create something with a real 'wow' factor…

access_time4 min.
what’s cooking…

WIN! 1 0f 5 copies of Liam Charles’ brand new book, Second Helpings! Following on from his debut cookbook Cheeky Treats, Liam Charles is back with new creations and flavour mash-ups that are guaranteed to get you whipping up a storm in the kitchen! Packed with 70 brand new sweet and savoury recipes for every occasion, Second Helpings is available in hardback, priced £22, and chapters include: Proper Meals, Sharing, Quick Fix, Puddings and Cakes, Bakes, Biscuits. Thanks to Hodder & Stoughton, we’re giving you the opportunity to get your hands on 1 of 5 copies of Liam’s brilliant new book. Simply head over to www.foodheavenmag.com/comps and answer the question to enter before 14th November 2019. Good luck! Find out more about Liam’s new book plus try out some recipes from Second Helpings…

access_time26 min.
fun and festive baking

Kladdkaka Swedish sticky cake SERVES 6-8 150g (5½oz) butter, plus extra for greasing150g (5½oz) good-quality white chocolate (or milk or dark chocolate), broken into pieces2 free-range eggs200g (7oz) caster sugar150g (5½oz) plain floura pinch of salt2 tsp vanilla sugar OR extract OR use the seeds from 1 vanilla pod½ tsp grated lemon zest optional toppings (see method) 1 Preheat the oven to 180°C/Gas Mark 4. Grease and line a 23cm (9in) springform round cake tin with baking parchment. 2 Melt the butter in a saucepan over a low heat. Remove from the heat and stir in the white chocolate pieces (or alternative, if using) until melted. Set aside. 3 Beat together the eggs and caster sugar until pale and fluffy in a stand mixer or using a hand-held electric whisk. Sift the dry ingredients into a…

access_time3 min.
taste of le cordon bleu pâtisserie

THE COURSE | Taste of Le Cordon Bleu Patisserie (£230) DURATION | 1 day (8am-2pm) LOCATION | Le Cordon Bleu London Sitting on Bloomsbury Square, Le Cordon Bleu London is nestled within a stunning 19th century terrace. While the outside is haughty London in all its historic glory, the inside couldn’t be more different. White walls decorated with the names of renowned Le Cordon Bleu alumni and fingerprint-scanner access gates greet you when you first step inside. All of a sudden, there’s an overwhelming feeling that – whatever you’re about to embark upon – isn’t going to be your typical cookery class. WHAT IT'S LIKE This feeling was right, but in the best of ways. The Taste of Le Cordon Bleu Patisserie workshop was an intense six-hour blend of tutorial and practical learning – there…

access_time6 min.
milli taylor’s party perfect bites

Raspberry & lime cheesecakes MAKES 35 250g (9oz) digestive biscuits, blitzed to crumbs in a food processor125g (4½oz) unsalted butter, melted½ tsp ground cinnamon½ tsp ground ginger (optional)a pinch of salt250g (9oz) white chocolate275ml (9¾fl oz) double cream500g (1lb 1oz) full-fat cream cheese150g (5½oz) ricotta5 gelatine leaves, soaked in cold water for 5-10 minutesgrated zest of 1 lime300g (10½oz) raspberries 1 Line a 20x30cm (8x12in) brownie tin with baking parchment. Place the biscuit into a bowl and mix in the melted butter, spices and salt. Put into the prepared tin and flatten to make the base. Chill. 2 Melt the chocolate with 150ml (5fl oz) of the cream in a saucepan over a low heat. Transfer to a large bowl, then add the cream cheese, ricotta and zest. Whisk. 3 Squeeze out any excess water…

access_time24 min.
cake heaven

Banana & salted caramel showstopper cake SERVES 8 For the cake 300g (10½oz) unsalted butter, softened, plus extra for the tins300g (10½oz) soft light brown sugar4 large free-range eggs300g (10½oz) plain flour, sifted2 tbsp baking powder1 tbsp bicarbonate of soda2 tsp vanilla extract4 ripe mashed bananas, peeled For the caramel buttercream 150g (5½oz) unsalted butter, softened500g (1lb 1oz) icing sugar200g (7oz) soft cheese80g (2½oz) Hawkhead Relish SaltedCaramel Sauce To assemble 150g (5½oz) Hawkhead Relish SaltedCaramel Sauce1 tbsp cold water2 ripe bananas, peeled25g (1oz) unsalted buttera generous pinch of Halen Môn sea salt flakesa handful of walnut halves For the cake 1 Preheat the oven to 180°C/Gas Mark 4. Meanwhile, grease and line two deep 20cm (8in) springform cake tins using the extra butter and baking paper. 2 Beat the butter and sugar in a large bowl until light and fluffy.…

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