EXPLOREMY LIBRARY
Food & Wine
Baking Heaven

Baking Heaven

Baking Heaven May-96

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:
Warners Group Publications Plc
Frequency:
Monthly
Read More
BUY ISSUE
R 111,52
SUBSCRIBE
R 916,11
12 Issues

in this issue

2 min.
welcome

“Traybakes couldn't be easier to master – whip up a batch now and treat yourself!” When things feel a little uncertain or you're having a bit of a wobble, baking can be a great way to escape from the reality of everyday and have a little time to yourself. There’s something truly special about the process of bringing ingredients together to make something wonderful, and it can give you that much-needed feel-good boost at the times when you need it most. Traybakes couldn't be quicker or easier to master and it’s always a bonus when you can make lots of treats in one go! We've got a great selection of traybakes that we're sure will tempt you into the kitchen from page 9, such as cherry Bakewell bars and zesty jaffa jelly…

4 min.
what’s cooking…

It’s time to enter the Scottish Baking Awards! Are you a great baker? Do you know a great baker? The Scottish Baking Awards 2020 are now open for entries from Scotland, England, Wales and Ireland. Celebrating its 10th anniversary this year, the awards boast a host of formidable celebrity judges (pictured above). Taking place at the prestigious Mar Hall in Bishopton on September 5th 2020, entries are now open to amateurs, students, juniors and professionals. Categories include specialist baking (dairy-free, sugar-free, gluten-free), vegan, homebaking, patisserie, sugarcraft, cake artistry/novelty cakes, chocolate and bread. So, what are you waiting for? To enter, go to www.scottishbakingawards.co.uk – applications close 31st July 2020. Become a Star Baker with Stand Up To Cancer 2020 Get your hands on everything you need to make a bake worthy of a handshake…

2 min.
pick of the products

Billlington’s Amber Maple Syrup, which has smooth buttery caramel notes, is perfect for drizzling and toppings, while the Very Dark Maple Syrup has beautifully rich caramelised notes making it ideal for savoury and sweet cooking. Priced £6.99 each from Waitrose. Carr’s Breadmaker Sourdough Bread Mix is a premium white bread mix for white bread and rolls. Ideal for automatic breadmakers or hand baking. Priced £9.49 for 10 x 500g from www.carrsflour.co.uk Renshaw Extra sugarpaste is extra smooth, extra stretchy and extra firm, which makes it perfect for covering deep cakes and unusually shaped novelty cakes. Now it is extra tasty in brand new Marshmallow flavour! Available at www.thevanillavalley.co.uk or from your local sugarcraft or hobby store, RRP £5.99 Renshaw sugarpaste multipacks come in sets of five neon, natural or primary colours, and are…

15 min.
easy traybakes!

Rocky road chocolate traybake SERVES 6 500g (1lb 1oz) leftover Easter eggs200g (7oz) pack of Bourbon Cream biscuits154g (5½oz) pack of Cookies n Cream biscuits200g (7oz) bag of large marshmallows75g (2¾oz) bag of Dominion Dolly Mixture80g (3oz) bag of mini chocolate eggs100ml (3½floz) maple syrup 1 Line a 25x20x3cm (10x8x1¼in) tin with non-stick baking parchment. Break up the chocolate eggs and chop up half the marshmallows. 2 Put the broken up chocolate, chopped marshmallows and the maple syrup in an ovenproof bowl. 3 Put the bowl over a pan of boiling water – make sure the bottom of the bowl doesn’t touch the water and melt the chocolate and marshmallow mix. 4 Put all the bourbon biscuits and half the cookies in a food processor and blitz to crumbs. Add the biscuit crumbs to the melted…

2 min.
parkin squares with black treacle cream cheese frosting

Decorate with honeycomb pieces! MAKES 24 SQUARES FOR THE SPONGE 200g (7oz) salted butter140g (5oz) golden syrup140g (5oz) black treacle90g (3oz) dark brown sugar75g (2½oz) oats275g (9½oz) self-raising flour1 tbsp ginger1 medium free-range egg2 tbsp milk1 tsp vanilla FOR THE TOPPING 500g (1lb 1oz) icing sugar150g (5½oz) cream cheese1 tsp vanilla paste1 tbsp black treacle2 tbsp honeycomb (cinder toffee) pieces 1 Preheat the oven to 160°C/Gas Mark 3. Put the sugar, butter, golden syrup and black treacle in a pan, then place on the hob over a medium heat until melted. Set aside to cool. 2 Mix the oats, flour and ginger together in a large bowl. Pour the cooled syrup mixture into the flour bowl. Mix until well combined. 3 Beat the egg on its own in a small bowl, then beat in the milk. Pour the…

5 min.
creme egg bakes

Cadbury Creme Egg banana bread SERVES 12 For the banana bread 175g (6oz) soft light brown sugar120g (4oz) butter, softened, plus extra for greasing2 free-range eggs, lightly beaten1 tsp vanilla extract150g (5½oz) self-raising flour100g (3½oz) wholemeal flour3 very ripe bananas, peeled75ml (2¾floz) low-fat natural yoghurt1 Cadbury Creme Egg, chopped into pieces For the buttercream 75g (2¾oz) butter, softened2 Cadbury Creme Eggs, chopped into pieces125g (4½oz) icing sugar1 tbsp milk 1 Preheat the oven to 180°C/Gas Mark 4, then butter and line a 900g (2lb) loaf tin with baking parchment. 2 In a large bowl, beat the butter and sugar with a hand-held electric whisk until they are pale and thick. Add the egg a little at a time, beating well with each addition and adding the vanilla extract with the last bit of egg. 3 Fold in the…