Bake & Decorate Baking Heaven - 119

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 Photography © Stockfood, the Food Media Agency. Keep up-to-date with all the latest baking news at www.foodheavenmag.com, sign up to our newsletter at www.craftmag.co/signup and don’t forget to keep in touch on social media, turn to page 64 for details. Hello and welcome to the Easter issue of Baking Heaven! I love this time of year. Spring is in the air – the smell of cut grass is lovely, wild garlic is abundant, bluebells are popping out, we can get to wear shorts again and baking takes on a whole new agenda. Easter offers us so much in the kitchen and we've got a whole load of fantastic…

Cake International Academy returns this June with its Spring Escape – an immersive cake art retreat offering a range of professional sugarcraft workshops. The Academy will host the exclusive weekend retreat in Warwickshire where attendees will be able to sharpen their cake decorating skills to the next level. The escape will provide a luxurious weekend of professional cake decorating workshops, led by acclaimed cake artists, Emma Jayne and Carla Puig, at awardwinning Woodland Grange, Warwickshire from 24-26 June 2022. Emma and Carla will be leading full day, expert workshops to small classes on Saturday 25th and Sunday 26th June. The weekend also includes welcome drinks and a BBQ on Friday 24th June, a 4-course gala dinner on Saturday 25th June, two nights’ accommodation, breakfast and afternoon refreshments and use of all…

Short cuts and hacks for home-cooked food, fast from Nadiya Hussain… Nadiya Jamir Hussain MBE is a British television chef, author and television presenter. She rose to fame after winning the sixth series of BBC’s The Great British Bake Off in 2015 and she has partnered with the UK’s most trusted kitchenware brand Prestige to design a new collection of stylist cookware and bakeware products – Nadiya Loves – that are described as ‘the perfect collection for the everyday mealtime hero’. The range features a selection of stylish, practical, and durable kitchenware including a 4-in-1 space saving pan, 4-piece nesting pot set with a universal lid and a selection of light-weight non-stick baking trays and tins. Nadiya’s own brand of colourful cool brings together the cultural influences of her heritage…

Following the banana bread baking craze of the pandemic, The Little Book of Bananas from chef, baker and blogger, Sali El-Arifi, is here for all your banana recipe needs, covering everything from banana rum cake to Ghanian tatale, with plenty of gluten-free, dairy-free and vegan options to keep everyone satisfied. Sally El-Arifi is a chef and baker with experience in high-end artisan kitchens including Konditor and Cook, and Paul A Young as a chocolatier. She launched her own bespoke bakery and chocolaterie: By the Slice, and has a food blog, Baking with Sally. Published by Harper Collins.…

The Real Bread Campaign defines bread as made without so-called processing aids or other additives. From this simple and universally accessible definition, the Campaign finds and shares ways of making bread better for us, better for our communities and better for the planet. As part of its ongoing lobbying for an Honest Crust Act of improved loaf labelling and marketing legislation in the UK, and participation in the Bread and Flour Technical Working Group, the Real Bread Campaign has sent a document to Defra (The Department for Environment, Food & Rural Affairs). This includes a call for legal definitions of freshly baked/fresh (and similar terms), wholegrain, ancient and heritage wheat/grain, as well as mandatory declaration of all additives for all products. Defra are currently considering the arguments put forward and…

Chocolate brownies ★ COVER RECIPE MAKES 12 225g (8oz) salted butter 90g (3½oz) unsweetened cocoa powder 90g (3½oz) dark chocolate (minimum 70% cocoa solids) 4 large free-range eggs 450g (1lb) light muscovado sugar 100g (3½oz) self-raising flour 40g (1½oz) white chocolate 80g (2¾oz) chocolate Mini Eggs; some halved, some whole 1 Preheat the oven to 180°C/Gas Mark 4 and line a 20x30cm (8x12in) brownie tin with greaseproof paper. 2 Melt the butter, cocoa and chocolate together in a small saucepan, then take the pan off the heat. 3 Whisk the eggs and sugar with an electric whisk for 4 minutes, or until the mixture reaches ribbon stage. 4 Sift over the flour and pour the chocolate mixture down the side, then fold everything together with a large metal spoon until…