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Baking HeavenBaking Heaven

Baking Heaven

Baking Heaven Sep-88

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.

Country:
United Kingdom
Language:
English
Publisher:
Anthem Publishing
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12 Issues

IN THIS ISSUE

access_time1 min.
editorial

“Sweeten up your September with a large helping of fruit – served up in a glorious bake!” Sweeten up your September with a large helping of fruit – served up in the form of a glorious bake! From ombre raspberry mousse cheesecake to wild strawberry profiteroles or lime and coconut panna cotta, find deliciously refreshing fruitfilled treats from page 9. Make your very own GBBO showstopper with the impressive melting chocolate ball on page 61 (don't worry, we promise it's easier to make than it sounds!), create a delicious orange soufflé with Michel Roux's step-by-step guide on page 22, plus discover everything you need to know about making meringues in our masterclass on page 76. Celebrate Sourdough September by transforming storecupboard ingredients into a wonderful loaf of sourdough bread on page 93, find…

access_time2 min.
what’s cooking…

Dates for your diary… The Cake & Bake Show is back! The Cake & Bake Show is back and promises to be bigger and better than ever before! Held from Friday 4th October to Sunday 6th October, the show is brimming with all things baking, decorating and sugarcraft. The UK’s biggest baking event will feature The Baking Theatre, The Decorating Stage, workshops, market stands, celebrity experts, book signings, competitions and so much more! Stock your shelves with the latest baking equipment from top exhibitors, and be wowed by the exquisite display tables. Save some dough and get your hands on £10 tickets. All you need to do is quote BAKE10 at the checkout. Visit www.thecakeandbakeshow.co.uk to book your tickets, or call 0844 854 1364 to find out more. On the shopping list Crazy Jack’s…

access_time1 min.
win!

1 of 10 pairs of day tickets to Cake International this November! The world’s biggest cake party returns to NEC Birmingham from 1-3 November 2019. Budding baker and decorator or seasoned pro – this is the event for anyone who loves to make, decorate or eat – cake! Taking over the NEC, Cake International brings together cake lovers and cake stars from around the world. Demos and talks run daily across several stages, live extreme challenges take place, plus there’s a huge shopping zone, massive, immersive feature displays created by hundreds of artists, and workshops ranging from beginner to expert. Displays include a walkthrough based on the stories of Stephen King, The Posh Frock Shop inspired bridal exhibit and more! Spot all the brand-new trends, stock up on tools and supplies from global brands,…

access_time1 min.
pick of the products

access_time23 min.
fruity baking

Egg-free passion fruit sponge cake SERVES 8 For the sponge 140g (5oz) unsalted butter, softened120g (4oz) unrefined golden caster sugar (we like Billington’s)2 tbsp golden syrup350g (12oz) self-raising white flour (we like Allinson)2 tsp baking powder 300ml (10floz) milk2 tsp vanilla extract (we like Nielsen Massey) For the filling 300ml (10floz) double cream1 tbsp vanilla bean paste (we like Nielsen Massey)5 passion fruit 1 Preheat the oven to 170°C/Gas Mark 3. Grease two 20cm (8in) sandwich tins. 2 Whisk together the butter, golden caster sugar and golden syrup until light, fluffy and pale in colour. 3 In a bowl, mix together the baking powder and flour, then gradually add the flour, milk and vanilla extract to the sugar/butter mix. 4 Blend together the ingredients until they are fully incorporated and the batter has reached a smooth consistency. If the…

access_time2 min.
step-by-step orange soufflés

SERVES 4 40g (1½oz) butter, softened, to grease70g (2½oz) caster sugar, plus an extra 40g (1½oz) to coat the dishes250ml (9floz) freshly squeezed orange juice125ml (4½floz) milk3 free-range egg yolks, plus6 free-range egg whites10g (¼oz) plain flour10g (¼oz) cornflourvery finely grated zest of 2 oranges30ml (1floz) Grand Marnier (optional)20-30g (1oz) icing sugar, to dust 1 Brush 4 ramekins or small soufflé dishes, about 8cm (3in) in diameter and 6cm (2½in) high, with the butter. Put the 40g (1½oz) caster sugar in one of the buttered dishes and rotate it at an angle so that the sugar coats the inside entirely, then tip the excess into the next dish, tapping it as you do so. Repeat until all the dishes are coated. Simmer the orange juice in a pan over a medium heat,…

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