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Baking HeavenBaking Heaven

Baking Heaven

Baking Heaven Dec-91

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.

United Kingdom
Anthem Publishing
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52,55 kr(Inkl. moms)
460,88 kr322,61 kr(Inkl. moms)
12 Nummer


access_time2 min
“indulge in a spot of baking to keep you calm amidst the christmas chaos!”

The countdown to Christmas is officially on! There's presents to wrap, people to see and places to be before the big day and, whether you love it or loathe it, it's important to escape the chaos and indulge in a little me-time. And what better way to do so than baking? Whether you're planning on surprising your friends and family with a showstopping dessert, want to spend some time baking with the kids, or give some homemade treats as gifts, we've got you covered. Make amazing cakes by Paul, Prue and the GBBO bakers (including Steph's grandma's stunning Christmas cake!) on page 24, try Mary Berry's chocolate & hazelnut boozy roulade and other delicious treats from her new book on page 51, plus have a go at making lavash bread at…

access_time1 min
food heaven

PUBLISHER Sally FitzGerald sally.fitzgerald@anthem-publishing.com EDITOR Jessica Clark jessica.clark@anthem-publishing.com ART EDITOR Martin Davies martin.davies@anthem-publishing.com DIGITAL EDITOR Sarah Williamson sarah.williamson@anthem-publishing.com SENIOR ADVERTISING SALES EXECUTIVE Amy Hodges amy.hodges@anthem-publishing.com MARKETING ASSISTANT Rosie Pankhurst rosie.pankhurst@anthem-publishing.com CHIEF EXECUTIVE OFFICER Jon Bickley jon.bickley@anthem-publishing.com CREATIVE DIRECTOR Jenny Cook jenny.cook@anthem-publishing.com MANAGING DIRECTOR Simon Lewis simon.lewis@anthem-publishing.com PRINT William Gibbons & Sons Ltd Tel +44 (0)1902 730011 DISTRIBUTION Marketforce (UK) Ltd, The Blue Fin Building, 110 Southwark Street, London SE1 0SU Tel +44 (0)1582 678900 LICENSING ENQUIRIES Regina Erak regina.erak@globalworks.co.uk Tel +44 (0)7753 811 622…

access_time4 min
what’s cooking…

WIN! A festive Sophie Allport homeware bundle! Christmas trees and presents are bundled high onto sleighs and into cars, with families preparing for festive celebrations on Sophie’s frosty ‘Home for Christmas’ design. Snow falls around hardy fir trees, while parents and children leave dainty white footsteps against the winter blue background. Sophie’s new festive range features a variety of homeware products and accessories, from kitchenware and tableware to soft furnishings and cushions. We’ve got a lovely bundle for one lucky Baking Heaven reader to win! The prize includes 1 x Home for Christmas Apron (£20) and 1 x Home for Christmas Double Oven Glove (£20) and it’s so simple to enter! Go to www.foodheavenmag.com/comps and answer the question before Thursday 12th December. New product alert! Cake stuff are delighted to introduce you to Eleganza Modelling Paste… Created…

access_time30 min
christmas delights

Winter fruit & nut pavlova SERVES 6-8 6 large Clarence Court Burford Brown egg whites (keep the yolks in the fridge for another day)300g (10½oz) caster sugara pinch of sea salt1 tsp vanilla extract2 tbsp icing sugar50g (1¾oz) pecans300ml (10fl oz) double cream1 tsp vanilla bean paste200g (7oz) mixed berries (red currants, raspberries)1 clementine or tangerine, peeled into segments4 figs, quartered4 tbsp sweetened chestnut purée ground cinnamon 1 Preheat the oven to 120°C/Gas Mark ½. Line a baking sheet with greaseproof paper and draw a 30cm (12in) circle on it as a template. 2 Place the egg whites in a large, spotlessly clean mixing bowl and whisk with a hand-held or freestanding electric mixer until stiff peaks have formed. Add the caster sugar a spoonful at a time, whisking the whole time, then add…

access_time10 min
the great british bake off

Spanish lemon meringue cake SERVES 10 250g (9oz) digestive biscuits110g (3½oz) unsalted butter, melted 5 free-range eggs, separated550g (1lb 2oz) condensed milkjuice of 5 lemons75g (2¾oz) caster sugar You will need 20cm (8in) round, loose-bottomed cake tin, greased and lined (base and sides) with baking paper 1 Preheat the oven to 200°C/Gas Mark 6. 2 Blitz the biscuits in a food processor to fine crumbs. Remove 2 tbsp of the crumbs and set aside. Add the melted butter to the crumbs in the food processor and blitz for a few seconds more until combined. 3 Transfer the buttery biscuit mixture to the prepared tin, then use the back of a spoon to press it down firmly and evenly all the way to the edges of the tin to give an even base. 4 Place the egg yolks in…

access_time8 min
cake heaven

For the Victoria sandwich cake, see page 33 Gingerbread birthday cake SERVES 10 For the sponge 338g (12oz) unrefined molasses sugar (we like Billington's)338g (12oz) unsalted butter, softened450ml (15½fl oz) milk338g (12oz) marmalade560g (1lb 2oz) wholemeal self-raising white flour1½ tbsp ground ginger3 tbsp cinnamon 2 tsp grated nutmeg3 tsp bicarbonate of soda2 large free-range eggs, beaten10 stem ginger, preserved, chopped170g (6oz) raisins For the buttercream 200g (7oz) unsalted butter, softened200g (7oz) icing sugar (we like Silver Spoon)400g (14oz) cream cheese For the topping 260g (9oz) salted caramel sauce (shop-bought or homemade) 1 Preheat the oven to 150°C/Gas Mark 2. Grease and line three 20cm (8in) sandwich tins. 2 Melt together the butter, molasses sugar, milk and marmalade in a pan over a low heat, then leave to cool. 3 Mix the dry ingredients together in a mixing bowl and make a…