Food & Wine
Baking Heaven
Baking Heaven Mar-94Baking 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.
In this issue
welcome
“The whole family will love our collection of classic cakes with little twists!” From moist and delicious carrot cake and vibrant red velvet, to zesty lemon drizzle cake and banana tea bread, classic cakes have stood the test of time – and for good reason! The whole family will love our round-up of your favourite cakes with little twists from page 9 – why not treat mum or someone special for Mother’s Day (on Sunday 22nd March, don't forget!), try baking the fruity fairy cakes with kids, or make our simple step-by-step coffee cake on page 21? If you're looking for something a little lighter that'll still satisfy your sweet tooth, turn to page 58 where the Two Chubbycubs have shared some delightful puds including cherry Bakewell cheesecake shots and lemon and…
what’s cooking…
WIN! 1 of 10 pairs of tickets! Cake International on Tour returns to ExCeL, London from 24-25 April. A piece of Cake International is the perfect taster! Cake International on tour will capture the Cake International spirit and excitement with a full competition programme, workshops, demos and more over this two-day event taking place on 24-25th April. This slice of Cake International is also the perfect place to experiment and hone your competition skills. Bringing together cake lovers and cake stars from around the world, demos and talks run daily, plus there are unmissable feature displays and your opportunity to shop for supplies from a range of exhibiting companies. Don’t miss International Sugar Artist Molly Coppini who specialises in Isomalt modelling and sugarpaste, who is attending Cake International on Tour for the first time!…
date for the diary…
Taking place at Dalemain Mansion in Cumbria on 14th and 15th March, the 2020 Marmalade Awards & Festival is a celebration of citrus and marmalade across all cultures. Over 40 countries take part in the internationally renowned competition each year, and with approximately 3000 entries from around the world in 2019, it is hoped there will be even more this year! With thousands of marmalades on display in the mansion and thousands more to taste in the Artisan barn, the day will begin at 10am with the Awards Ceremony, when the official 2020 Best in Show will be revealed. There will be marmalade lectures and workshops, cookery lessons, games, films, music and children’s activities. Entry to the house to see the marmalades is £5, free for children. For more information, visit dalemain.com/marmalade-festival…
classic cakes with a twist
Fairy cakes MAKES 12 CAKES 220g (8oz) butter (or 50/50 butter and baking margarine), softened220g (8oz) caster sugar2 tsp vanilla extract4 medium free-range eggs220g (8oz) self-raising flour4-8 tbsp full-fat milk100g (3½oz) raspberry purée, made by blitzing fresh raspberries100g (3½oz) mango purée, unsweetened from a tin100g (3½oz) blueberry purée, made by blitzing fresh blueberries fresh raspberries, strawberries, blueberries, grated lime zest, etc., to decorate For the Italian meringue buttercream 360g (12½oz) caster sugar100ml (3½fl oz) water6 medium free-range egg whites500g (1lb 1oz) unsalted butter, softened For the cakes 1 Preheat the oven to 190°C/Gas Mark 5 and put paper cases in a 12-hole muffin or cupcake tin. 2 Cream together the butter and sugar in a stand mixer. Add the vanilla extract and then the eggs, one at a time, adding a couple of spoonfuls of the flour…
step-by-step coffee and walnut layer cake
SERVES 8-10 APPLIANCES USED mini food chopper, food processor, stand mixer FOR THE CAKE 165g (5½oz) plain flour165g (5½oz) soft brown sugar80g (3oz) walnuts (50g (1¾oz) used in the cake, the rest for decoration)1 tbsp instant espresso powder½ tbsp baking powder½ tsp bicarbonate of soda¼ tsp salt100g (3½oz) cold unsalted butter, cubed2 large free-range eggs100ml (3½fl oz) whole milk1 tsp vanilla pastea little butter and flour to grease the cake tinsa handful of walnut halves, to decorate FOR THE BUTTERCREAM 500g (1lb 1oz) icing sugar160g (5½oz) butter, at room temperature50ml (1¾fl oz) double cream2-3 tbsp instant espresso powdera little hot water 1 Preheat the oven to 180°C/Gas Mark 4. Grease 2 x 18cm (7in) round cake tins and line the bottoms with baking paper. Grease the paper and dust with flour, tapping out any excess. Put the…
save 30% when you subscribe
SUBSCRIBE TODAY! Yes! I would like to subscribe to Baking Heaven ▪ £10.45 every 3 months by Direct Debit - SAVE 30% YOUR DETAILS Your UK subscription offer ✓ Receive 12 issues a year ✓ Save 30% on the shop price ✓ Spread the cost by convenient Direct Debit ✓ Free delivery direct to your door ✓ Never miss an issue NOT IN THE UK? We’ve got special offers for international readers too! USA/Canada - $27.99 every 3 months - SAVE 28% Europe - €20.99 every 3 months - SAVE 30% Australia - $33.99 every 3 months - SAVE 29% Rest of World - £20.99 every 3 months - SAVE 30% Ordering online is easy! 3 easy ways TO SUBSCRIBE ONLINE foodheavenmag.com/page PHONE 01371 853 609 POST SEND FREEPOST Complete the order form opposite Order online today at foodheavenmag.com/page…
