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WELCOME
"Make sure you check out our online shop

for all you baking and caking needs!"
…and welcome to your June edition of Bake & Decorate! This issue we
bring you your guide to creating a quintessential British afternoon tea!
Over the coming pages, you’ll find an array of splendor, from Viennese
whirls, to Bakewell tarts and classic scones, plus a showstopping Victoria
sponge – all perfect for that summertime picnic in the sunshine – fingers
crossed!
As June sees the celebration of Father’s Day in the UK, we have some fun
bakes to surprise the men in your life, from amaretti cookies to lemon
shortbread – I’ll know I’ll certainly be trying out this shortbread with a
zesty twist!
For those who love to decorate their bakes, we have some brilliant Father’s Day ideas for you too!
Including a set of masculine inspired cake pops and a delightful cake topper featuring a football
coach/proud Dad with his football-loving son – a must make for the sports lovers in your family, as
you can simply adapt the football and kits to suit their favourite sport!
Elsewhere, you’ll find a wonderful make from Juliet Sear, especially for Bake & Decorate readers,
a beautiful lemon and elderflower cake. Check out what else she’s been getting up to this month
in her diary entry!
All this plus free-from recipes, treats with a twist as GBBO’s Crystelle Pereira experiments with
some unusual flavour combinations, a gravity defying ice cream cake which children will love this
summer, the best top tips on creating sugar flowers and so much more! Not only this, did you
know that by signing up to our email newsletter you’ll receive even more baking and caking
goodness?! Turn to page 64 to find out how!
Happy caking!
Joanne
EDITOR
WWW.FOODHEAVENMAG.COM BAKE AND DECORATE

Delicious recipes
8 AFTERNOON TEA 43 BISCUIT HEAVEN 59 GLUTEN-FREE BAKING
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50 TEATIME TREATS 116 SAVOURY HEAVEN
Regulars
06 WHAT’S COOKING…
All the latest news from the wonderful
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34 FREE-FROM BAKING 66 PICK OF THE PRODUCTS

Treat yourself to one of the latest
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56 TWISTED TREATS 76 THE CONFIDENT CAKER

Bell The Sugarcraft Contessa helps
you put 'mind over batter' with her
helpful advice.
Thanks go to: Bell The Sugarcraft 93 BAKING WITH KIDS

Contessa, Dani Brazier, Zoe Burmester,
Freya Cox, Karen Keaney, Lauren Lemon poppy seed cake at its finest!
Pankhurst, Juliet Sear, Veronica Seta,
38 CUPCAKE HEAVEN Emma Stewart, Vicky Teather 120 NEXT MONTH Take a sneak peek
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What’s cooking… ALL THE CAKING NEWS, PRODUCTS
AND EVENTS COMING YOUR WAY
Reader survey winner!

Thank you to everyone who took the time to enter our reader
survey in the April issue of Bake & Decorate. We were inundated
with surveys sent back and we’ve now collated the results to see
what you’re enjoying about the magazine, how you feel we can
improve and the different ways in which you use it. Over the
next few months, you may see one of the changes you suggested!
As part of the survey, we teamed up with KitchenAid to offer
one lucky reader who submitted a survey back to us the chance
to win a KitchenAid plus some other goodies from KitchenAid
too – and here is the winner, Julie Bailey. Congratulations Julie,
enjoy your prize!
Summer school
The School of Artisan Food, a school inspiring people to learn Head to www.schoolofartisanfood.org for
about artisanal food production through special hands-on all the information including fees and what
experience, is offering a selection of courses this summer! The the fees cover. Let this summer be for the
courses cater to everyone from baking beginners to would-be pursuit of hobbies - The School of Artisan
professionals. Food’s Summer School is a great place to start.
The Summer School is running in August this year an and
takes place in and around the school itself on the Welbeck
Estate - 15,000 acres of parkland in the Sherwood Forest.
Over four weeks, students will cover everything from
specialist bread making to BBQ secrets; viennoiserie to
foraging. These are all taught by world-class tutors, some of
whom are past students themselves.
Learning happens both in and out of the kitchen, by visiting
local suppliers and farm shops, plus using milk from the estate
dairy to make butter, yoghurt and ice cream. Plus perfecting
pastry skills with pies, quiches and tarts.

NEWS
Baking with
Stellar Ask the
Any ardent baker knows how important it is to invest in the best
quality kit and Stellar’s Hard Anodised bakeware range is the
ultimate choice to help you achieve perfect results, every time.
With a lifetime guarantee on all items, this is the only bakeware
expert
you’ll ever need to buy. We ask our Bake & Decorate contributors
Whether you’re looking to upgrade your bakeware, or want
those need-to-know questions that may
the perfect gift for someone who loves whipping up a cake or
loaf, then Stellar’s Hard Anodised range will certainly rise to the have been stopping your baking and caking
occasion. journey and causing a bump in the road.
Hard anodising strengthens the outer layer of aluminium to
What questions have you always wanted to
produce an incredibly hard-wearing surface, which will not
buckle or warp and is safe to use with metal utensils. The range ask?! This issue: Julie Rogerson answers
is also suitable for oven temperatures up to 240°C and can be your ganache questions…
used under the grill or on the hob, to allow for many different
cooking techniques. How do I stick my
Twice as hard as stainless steel, aluminium is an extremely sugarpaste (fondant) to a
efficient heat conductor, heating up quickly and evenly, giving ganached cake?
superior baking results with no chance of peeling, flaking or There a few ways you can do this,
rusting. The Hard Anodised range has been designed to which is down to personal
enhance your home baking experience, so whether you are preference, so you may wish to try a
looking to create perfectly formed cakes with soft centres, or couple of different ways and choose
desiring delicious roast vegetables with crispy edges, you can the one that works best for you. I
create fantastic results with Stellar. Best of all, the range covers tend to leave my ganached cake to
all your needs including muffin trays, loaf and sandwich tips, stand overnight, at room
baking trays and fluted flan tins with loose bottoms. temperature, before applying the
For bakers who love whipping up Mary Berry worthy cakes, sugarpaste (fondant), to make sure it is really firm.
or those who prefer to knead and prove bread fit for Paul If you have refrigerated your ganached cake, allow it to come
Hollywood, Stellar’s Hard Anodised range will give you the back to room temperature before covering, to prevent your
reassurance that every bake will be nothing short of a show paste going sticky due to condensation.
stopper. Prices start from just £4.50 available from 1 Brush cooled, boiled water onto the set ganache
www.stellar.co.uk 2 Brush hot water onto the set ganache (boil and then leave
to cool slightly before applying)
3 Apply a thin layer of white vegetable fat/shortening (e.g.
Trex/Crisco), this will make it easier to move/adjust the
paste whilst covering if you need to.
4 Use a spray bottle to apply a thin coating of vodka (or other
clear alcohol)
How do I store leftover chocolate ganache?

If you have some chocolate ganache left over, you can store in
the refrigerator for 1-2 weeks (depending on what kind of
cream you have used, e.g. fresh cream or cream alternative
such as Elmlea), or you can freeze it for up to three months.
Use a resealable container for storing.
When defrosting, place in the refrigerator overnight, then
bring back to room temperature before using.
Or, you could make the leftover ganache into chocolate
truffles and enjoy!
Got a burning question for our contributors?

Email [email protected] and you could
have your question answers by one of our contributors!

BRITISH SUMMER!
Create classic summer treats, perfect for afternoon teas and picnics...
GIN & LIME MERINGUE CHEESECAKE BAKEWELL TART TRAYBAKE

VIENNESE WHIRLS COCONUT & CASHEW SCONE
CLASSIC SCONES BLACKBERRY SCOTCH EGGS
SHOWSTOPPER VICTORIA MINT, BERRY & MAPLE CHOUX
SPONGE CAKE PASTRY BUNS
★
COVER
RECIPE
By Stockfood, The Food Media Agency
BAKE AND DECORATE

BRITISH SUMMER/AFTERNOON TEA
Gin & lime meringue cheesecake

SERVES 10-12
T URN T O PAGE 24 T O For the cheesecake minutes until the filling is set with a
M A K E V EG A N MINI 225g digestive biscuits, slight wobble in the middle. Transfer
L EMON MERINGUE S!
crushed to a wire rack to cool. Once cool,
80g unsalted butter, melted cover with clingfilm and chill
2tbsp soft brown sugar overnight.
675g cream cheese
300g caster sugar 5 For the lime and gin curd, combine
4 large free-range eggs the lime juice, half the zest, the caster
3tbsp cornflour sugar, butter and gin in a heatproof
1tbsp vanilla extract bowl. Set the bowl over a half-filled
A pinch of salt saucepan of simmering water and stir
150g sour cream gently from time to time until the butter
Juice of 2 limes has melted.
For the lime and gin curd 6 Gradually whisk in the beaten eggs
Juice and finely grated zest until fully incorporated. Continue to
of 8 limes cook until the curd has thickened,
225g caster sugar whisking from time to time, about
120g cold unsalted butter; eight-10 minutes.
cubed
75ml dry gin 7 Remove from the heat and let cool
4 free-range eggs; beaten briefly. Cover the surface with an
oiled or buttered piece of clingfilm
For the meringue and chill until cold, at least four hours.
2 large free-range egg whites,
at room temperature 8 For the meringue, the next day,
¼tsp salt beat the egg whites with the salt and
¼tsp cream of tartar cream of tartar in a large, oil-free
120g caster sugar mixing bowl until soft peaks form.
1tsp vanilla extract
9 Combine the sugar with 2tbsp
1 For the cheesecake, combine the water in a saucepan. Cook over a
biscuits, melted butter and soft medium heat, stirring, until the sugar
brown sugar in a bowl. Stir until has dissolved. Bring to the boil and
evenly mixed. cook until the syrup reaches
121°C/250°F on a thermometer.
2 Pack the mixture into the base
and sides of a 20cm (8in) 10 Remove the hot syrup from the
springform cake tin, pressing in heat, stir in the vanilla extract, then
well. Chill until needed. gradually whisk it into the egg whites
in a slow, steady stream until a thick,
3 Beat the cream cheese in a large glossy meringue forms, 6-8 minutes;
bowl until smooth and creamy. Add the meringue should feel cool to the
the caster sugar and beat for a touch when ready.
further two minutes until pale and
fluffy. Beat in the eggs, one by one, 11 Carefully turn out the cheesecake
then add the cornflour, vanilla onto a serving platter. Pour or spoon
extract, and salt, beating until the lime and gin curd over the
incorporated. Fold in the sour cheesecake. Top with the meringue,
cream and lime juice. shaping it into peaks with a spatula.
4 Spoon the cheesecake mixture 12 Carefully brown the meringue

into the prepared tin. Bake for about with a blowtorch. Scatter with the
1 hour five minutes-1 hour15 remaining lime zest before serving.

Viennese whirls
MAKES 12-14 1 Line 2 baking sheets with baking baking sheets (and any other shapes if
For the biscuits parchment. Draw circles on each you wish). Chill for about 30 minutes
250g very soft unsalted butter sheet of baking paper, using a small before baking, so that they keep their
50g icing sugar glass as a guide. Space these well shape/piping definition. Preheat the
220g Carr’s Plain Flour apart, then turn the paper over to oven to 170°C/Gas Mark 3.
50g cornflour avoid getting ink or pencil on your
½tsp salt biscuits. For the wiggly shaped ones 4 Bake the whirls in the centre of
1tsp vanilla bean paste or extract you won’t need templates, just do it the oven for 12-15 minutes, until a
by eye. pale golden-brown. Cool on the
For the filling baking sheets for five minutes, then
Vanilla buttercream (chocolate 2 Place the butter, vanilla and icing carefully transfer to a wire rack to
can also be used) sugar into a bowl and beat until pale cool completely.
You can use shop-bought and fluffy. Sift in the flour, cornflour
buttercream or make your and salt and beat until just combined, 5 Enjoy plain or assemble with jam
own by beating 50g soft but don’t over-mix as you won’t want and buttercream, or dip in chocolate,
unsalted butter with 100g them to be tough. however you like.
icing sugar and a dash of
By Juliet Seat for Carr’s Flour
vanilla extract or paste. 3 Spoon the mixture into a piping bag (www.carrsflour.co.uk)
A few tsps of strawberry jam or and pipe rounds inside the circles on the
jam of your choice
100g dark or milk chocolate,
for dipping

Classic scones
MAKES 8 achieved, make a well in the centre and
200g self-raising flour add the egg and milk. Bring it all
60g unsalted butter, chilled and together until just combined to form a
cubed dough, being careful not to overwork it.
30g caster sugar
1 free-range egg 3 Tip the dough out onto a lightly floured
1 free-range egg, beaten, for the surface and roll out 2cm (¾in) thick. Cut
egg wash out rounds with a 5.5cm (2in) cookie
2tbsp milk cutter of use a glass or cup, bringing the
Jam and clotted cream, to serve offcuts together and re-rolling until you
have eight rounds.
1 Preheat the oven to 180°C/Gas
Mark 4 and line a baking tray with 4 Place the rounds on the baking tray,
baking parchment. rub the tops with egg wash using your
finger or a pastry brush if you have it,
2 In a mixing bowl, combine the flour then bake in the oven for 10-12 minutes
and sugar, then add in the butter cubes until risen and golden on top. Allow to
and work them in with your fingers. cool before serving with jam and By Stockfood, The Food Media Agency
Once a crumb consistency has been clotted cream.
Showstopper Victoria sponge cake

SERVES 10-12 forms a batter, then divide the 4 Cover one of the cakes with jam
For the cake mixture between the tins. and spread the yoghurt cream on top.
4 free-range eggs Set the other cake on top. Decorate
3tbsp The Groovy Food 3 Bake the cakes for about with fresh fruit and dust with icing
Company Virgin Coconut Oil, 20 minutes, then allow to cool fully. sugar, if desired. Slice and serve.
melted, cooled
350g natural yoghurt By The Groovy Food Company (www.groovyfood.co.uk)
320g spelt flour

1tbsp baking powder
Icing sugar, for dusting
For the filling

300g natural yoghurt
100g raspberry jam
To garnish
A handful of fresh blueberries,
raspberries and strawberries
A dusting of icing sugar

Decoraeat!ing
id
Mark 4. Line 2x 20cm (8in)
springform tins with baking paper.
2 Mix the eggs, melted coconut oil

and yoghurt in a bowl until creamy.
Fruit: the perfect
Add the spelt flour and baking
powder and continue to mix until it
summer décor!

Bakewell tart traybake
SERVES 15 2 Put all of the plain flour and 50g 4 When the base has had its
150g plain flour caster sugar in the mixing bowl, 15 minutes, remove it from the
150g caster sugar, split into then rub in 100g unsalted butter oven and add the jam, spreading it
50g and 100g with your fingertips. When the with the back of the spoon to make
200g unsalted butter, softened, mixture resembles crumbs, pour it an even layer over the top, followed
split into 2x 100g into the traybake tin, spread it evenly by all of the frangipane mix (this will
150g ground almonds and press it down so the crumbs be a thicker layer) and a sprinkling of
1 free-range egg loosely join together. Bake the base flaked almonds. Return to the oven
200g raspberry jam for 15 minutes. for a further 30 minutes.
A handful of flaked almonds
Icing sugar, to dust 3 Meanwhile, combine the 5 When the traybake is golden on
remaining butter, caster sugar, top, remove from the oven and allow
1 Preheat the oven to 165°C/Gas ground almonds and egg in a mixing to cool completely before removing
Mark 3 and line a 23x33cm (9x13in) bowl with a spoon to make the from the tin. Dust with icing sugar,
traybake tin with baking paper. frangipane topping. slice into bars and top with more
flaked almonds.
By The Easy Peasy Baking campaign (www.fabflour.co.uk)

By The Groovy Food Company (www.groovyfood.co.uk)
Coconut & cashew scones

MAKES 8 1 Preheat the oven to 200°C/Gas 5 Use a 5cm (2in) round cutter to cut
2 large free-range eggs, beaten Mark 6 and line a baking tray with out the scones – place the cutter on
2tbsp tahini parchment paper or a silicone the dough and give it a sharp tap –
2 tbsp almond milk baking mat. don't twist it, just lift it up and push
2tbsp The Groovy Food the dough out.
Company Organic Virgin 2 In a mixing bowl, beat the eggs.
Coconut Oil, melted Add the tahini, almond milk, coconut 6 Carry on until you are left with the
2tbsp The Groovy Food oil, agave nectar and baking powder trimmings, then bring these together
Company Organic Agave and mix until smooth and the baking and flatten out again until you can cut
Nectar, Light Amber & Mild powder has dissolved. out the last scone.
2tsp baking powder
40g The Groovy Food Company 3 Add the coconut flour, cashew 7 Place the scones on the baking tray
Organic Coconut Flour butter and desiccated coconut – and bake in the oven for 15 minutes
85g cashew butter the mixture should be a thick until golden brown, then remove
70g desiccated coconut (plus consistency, to enable you to form a them to a wire rack to cool for about
extra 10g for dusting, when ball. Add the raisins into the mixture, 10 minutes before serving.
shaping) then refrigerate for 30 minutes.
50g raisins 8 For the tahini cream, in a bowl, add
4 Sprinkle a work surface with the the tahini, agave nectar and water
For the tahini cream extra desiccated coconut. Shape the and stir until smooth. You might need
3tbsp tahini dough into a round ball with your a touch more water depending on
2tbsp The Groovy Food hands and place it on the work the thickness of the tahini. Once you
Company Organic Agave surface. Using your hands, lightly have the correct consistency, add a
Nectar, Light Amber & Mild flatten out the dough, taking care not couple of pinches of salt.
1tbsp water to flatten it any thinner than 2.5cm
2 pinches of sea salt (1in) – this is the secret of well-risen 9 Serve with the scones with the
Sugar-free jam, to serve scones, measure it if you're not sure. tahini cream and sugar-free jam.

Blackberry Scotch eggs
MAKES 4 6 Carefully add the eggs to the hot oil couple of times until the coating is
5 free-range eggs, 1 beaten – you may need to do this in batches golden. Remove and drain on kitchen
400g good quality sausagemeat depending on the size of your fryer – paper before serving with the coulis.
or skinned sausages and cook for 6-8 minutes, turning a
150g blackberries
40g dried breadcrumbs
6 sage leaves, finely chopped
Salt and freshly ground
black pepper
To coat
30g flour
60g dried breadcrumbs
Oil, for deep frying
For the coulis

150g blackberries
30ml balsamic vinegar
1tsp brown sugar
1 For the coulis, place the

ingredients in a small pan and
simmer for 5 minutes until the fruit
has softened. Remove from the heat
and push the sauce through a sieve,
discarding the pips. Set aside to cool.
2 Bring a pan of water to the boil,

carefully add 4 of the eggs and
simmer for 6 minutes. Remove from
the pan and immediately place in
iced water to stop the cooking.
Gently crack the shells and leave to
cool in the water. Once cool, peel
away the shells.
3 Combine the sausagemeat with

the blackberries, allowing some to
get crushed in the mix, and stir in
the breadcrumbs, sage and a little
salt and pepper. Divide the mix into
4. With wet hands, shape a quarter
of the mix into a round and flatten it.
Add an egg and press the meat
around until fully encased. Repeat
with the remaining eggs.
4 Heat the oil in a deep pan or fryer to

160°C/320°F.
5 Place the beaten egg, flour and

breadcrumbs on separate plates. Dip
each egg first into the flour, then the
egg, then the breadcrumbs.
By Love Fresh Berries (www.lovefreshberries.co.uk)

Gin & lime meringue cheesecake

SERVES 10-12 2 Pack the mixture into the base and 7 Remove from the heat and let cool
For the cheesecake sides of a 20cm (8in) springform cake briefly. Cover the surface with an
225g digestive biscuits, crushed tin, pressing in well. Chill until needed. oiled or buttered piece of clingfilm
80g unsalted butter, melted and chill until cold, at least four hours.
2tbsp soft brown sugar 3 Beat the cream cheese in a large
675g cream cheese bowl until smooth and creamy. Add 8 For the meringue, the next day,
300g caster sugar the caster sugar and beat for a beat the egg whites with the salt and
4 large free-range eggs further two minutes until pale and cream of tartar in a large, oil-free
3tbsp cornflour fluffy. Beat in the eggs, one by one, mixing bowl until soft peaks form.
1tbsp vanilla extract then add the cornflour, vanilla extract,
A pinch of salt and salt, beating until incorporated. 9 Combine the sugar with 2tbsp
150g sour cream Fold in the sour cream and lime juice. water in a saucepan. Cook over a
Juice of 2 limes medium heat, stirring, until the sugar
4 Spoon the cheesecake mixture has dissolved. Bring to the boil and
For the lime and gin curd into the prepared tin. Bake for about cook until the syrup reaches
Juice and finely grated zest 1 hour five minutes-1 hour15 minutes 121°C/250°F on a thermometer.
of 8 limes until the filling is set with a slight
225g caster sugar wobble in the middle. Transfer to a 10 Remove the hot syrup from the
120g cold unsalted butter; cubed wire rack to cool. Once cool, cover heat, stir in the vanilla extract, then
75ml dry gin with clingfilm and chill overnight. gradually whisk it into the egg whites
4 free-range eggs; beaten in a slow, steady stream until a thick,
5 For the lime and gin curd, combine glossy meringue forms, 6-8 minutes;
For the meringue the lime juice, half the zest, the caster the meringue should feel cool to the
2 large free-range egg whites, sugar, butter and gin in a heatproof touch when ready.
at room temperature bowl. Set the bowl over a half-filled
¼tsp salt saucepan of simmering water and stir 11 Carefully turn out the cheesecake
¼tsp cream of tartar gently from time to time until the butter onto a serving platter. Pour or spoon
120g caster sugar has melted. the lime and gin curd over the
1tsp vanilla extract cheesecake. Top with the meringue,
6 Gradually whisk in the beaten eggs shaping it into peaks with a spatula.
1 For the cheesecake, combine the until fully incorporated. Continue to
biscuits, melted butter and soft cook until the curd has thickened, 12 Carefully brown the meringue
brown sugar in a bowl. Stir until whisking from time to time, about with a blowtorch. Scatter with the
evenly mixed. eight-10 minutes. remaining lime zest before serving.


Strawberry chocolate profiterole pile

SERVES 6 water on two baking trays and use a
For the profiteroles teaspoon or piping bag to make blobs
50g butter of the mixture on the trays.
75g plain flour, sifted
2 free-range eggs, beaten 3 Bake for 15 minutes until puffed up
and golden. Remove from the oven
For the filling and make a small slit in the base of
200ml double cream each, then return to the oven for 3
1tbsp sifted icing sugar more minutes. This helps release the
150g strawberries, hulled steam and create a crisper shell.
and diced Leave to cool on a wire rack.
To decorate 4 Whip the cream with the icing sugar

100g white chocolate to soft peaks and stir in the chopped
6 strawberries, halved strawberries. Cut the tops from the
½tsp finely grated orange rind profiteroles and fill each with the
cream mix, then return the tops and
1 For the profiteroles, put the pile up on a serving platter.
butter in a pan with 150ml water,
bring to the boil to melt the butter. 5 Melt the chocolate in the microwave
Remove from the heat and or in a heatproof bowl over a pan of
immediately add all the flour and simmering water. Dip the halved
beat with a wooden spoon to get a strawberries in the chocolate and
smooth dough that comes easily leave to set on greaseproof paper.
away from the pan. Cool for 5 Drizzle the remaining chocolate over
minutes. Preheat the oven to the profiteroles, then decorate with
220°C/Gas Mark 8. the chocolate strawberries.
2 Vigorously beat in the eggs a little Top tip: You can make the
at a time until you have a thick and profiteroles and store in an airtight
glossy mixture. It’s important to container for a couple of days, but
beat it hard to incorporate as much once filled they should be served
air as possible. Sprinkle a little within 2 hours.
By Love Fresh Berries (www.lovefreshberries.co.uk)

Easy air fryer sausage rolls

MAKES 12 3 Turn the dough out onto a lightly set aside. Repeat with the remaining
200g plain flour floured surface and roll into a large sausages so that you end up with
100g unsalted butter rectangle 5mm (¼in) thick. Trim the 12 sausage rolls.
2tbsp cold water edges so that they are straight.
6 sausages (any variety – 7 To bake immediately, brush the
vegetarian work too) 4 Beat the egg in a small dish or mug sausage rolls all over with the egg
1 free-range egg and set aside. wash and sprinkle with sesame
Sesame seeds (optional) seeds and flaky salt if using. Place in
Flaky sea salt 5 Place one of the sausages onto the the air fryer 2-3 at a time and cook for
pastry, at the edge and at the 20 minutes. They should be golden
1 Preheat the air fryer or oven to bottom. Cut the pastry so that it is brown on top and the sausage
200°C/Gas Mark 6. the same width as the sausage. Roll cooked through.
the sausage up in the pastry,
2 In a large mixing bowl, rub the plain allowing a little overlap, trimming and 8 If baking in the oven, place all the
flour and unsalted butter together brushing a with little egg wash to sausage rolls on a baking tray lined
between your fingertips until a seal it. with baking paper and cook for 20-25
crumb consistency is achieved. Add minutes until cooked through. Allow
the cold water and mix together to 6 Cut the sausage roll in half to cool slightly before serving.
form a smooth ball of dough. lengthways, score the top lightly and

Vegan maple & pecan scone

MAKES 8 3 Meanwhile, in a large mixing bowl, oven for 25-30 minutes.
135g dairy-free butter combine the flour, baking powder, Allow to cool slightly before glazing
50ml canned coconut milk cinnamon, salt and maple sugar. Add with more maple syrup.
80ml dairy-free milk the butter and, using your hands,
50ml pure maple syrup combine the mixture until it turns
(preferably amber syrup for its more crumb-like.
rich taste)
390g plain flour 4 In a separate bowl, combine the
2tsp baking powder coconut milk, dairy -ree milk, maple
1tsp ground cinnamon syrup and flax egg. Pour the wet
90g chopped pecans mixture into the dry and mix until
30g maple sugar combined. Add the toasted chopped
1 flax egg (1 tbsp flaxseed plus 2 pecans and fold into the mixture.
tbsp of water left to sit for 10
minutes 5 Sprinkle some flour on a work
A pinch of salt surface and transfer the dough onto
it. Knead until the pecans are evenly
1 Preheat the oven to 180°C/Gas scattered throughout.
Mark 4.
6 Shape the dough into a circle and
2 Scatter the chopped pecans on a cut into 8 scones and transfer to a
baking tray, then toast in the oven for lined baking tray. Sprinkle with some By Maple from Canada
(www.maplefromcanada.co.uk)
10 minutes. more maple sugar, then bake in the
Iced maple lemon cake

SERVES 8 creamy and fluffy. Mix in eggs one at
225g unsalted butter, softened a time, followed by the maple syrup,
plus extra for greasing then fold in the flour, baking powder,
175g maple sugar ginger and lemon zest and stir to
4 free-range eggs fully combine.
4tbsp pure maple syrup
(preferably amber syrup for its 3Pour the batter into the loaf t
rich taste) in and smooth over the top. Bake for
225g self-raising flour, sieved 50-60 minutes or until askewer comes
1tsp baking powder out clean. Remove from the oven and
1½tsp ground ginger turn out onto a wire rack to cool.
Grated zest of 1 lemon
4 Meanwhile, mix together all of the
For the iced topping iced topping ingredients in a small
Juice of ½ a lemon bowl until a thick but pourable
2tsp pure maple syrup consistency is formed.
(preferably amber syrup for its
rich taste) 5 When the cake is fully cooled, pour
150g icing sugar the topping in a zig-zag motion and
leave to set. Garnish with extra
1 Preheat the oven to 160°C/Gas Mark lemon zest and serve. Keep in an
3 and grease a loaf tin with butter. airtight container for 3-4 days
or freeze straightaway for up
2 In a large bowl, beat together the to a month
By Maple from Canada (www.maplefromcanada.co.uk)
butter and maple sugar until pale,

Gin & tonic drizzle loaf

MAKES a 2lb loaf the other half using a fine grater/ completely dissolved. Allow to cool
1 grapefruit/orange or 2 lemons/ zester and a fork to get the juice from slightly before stirring in the
limes the fruit. remaining gin. Set aside 3tbsp syrup
175g self-raising flour for the glaze.
175g caster sugar, plus 75g for 3 In a large mixing bowl, combine
soaking syrup the self-raising flour, citrus zest and 6 Poke the loaf all over with a fork
175g unsalted butter, softened 175g caster sugar. Add the butter, and drizzle with the syrup from the
3 free-range eggs eggs, 50ml gin, 2 tbsp citrus juice saucepan. You can do this while the
120ml gin, split into 50ml and and mix with an electric hand whisk loaf is still warm.
70ml until smooth.
75ml tonic water 7 When the loaf is completely cool,
150g icing sugar 4 Pour the batter into the lined loaf remove from the tin. Wipe clean your
tin and bake for 35 minutes until mixing bowl, then use it to combine
1 Preheat the oven to 165°C/Gas golden and springy to touch. Remove the 3tbsp reserved syrup with the
Mark 3 and line a 2lb loaf tin with from the oven, but leave in the tin. icing sugar to make a glaze and
baking paper. pour over your loaf, slightly pushing
5 While the loaf is cooling slightly, it down the sides with the end of
2 Take whichever citrus you are pour the remaining citrus juice, tonic a spoon to create a drip effect.
using and cut half into slices for and sugar into the saucepan and Decorate with citrus slices
decorating (½ grapefruit/orange or 1 heat on a medium-high heat for and serve.
whole lemon/lime). Zest and juice 5-8 minutes until the sugar has

Maple lemon meringue tart

SERVES the eggs and mix on a low speed. the beans and greaseproof paper.
For the pastry When the mixture is smooth, add the 5 For the lemon filling, add the egg,
150g unsalted butter, cut into flour, baking powder and lemon zest lemon juice and maple sugar to a pan
small cubes and bring together into a dough. and bring to a boil. Add the butter bit
180g maple sugar Wrap the dough in clingfilm and by bit, mixing continuously, then pour
2 free-ranges eggs refrigerate for 2 hours. the curd into the tart case. Place in the
Grated zest of ½ a lemon fridge for 2-3 hours for the curd to set.
¼tsp baking powder 2 Tip the dough onto a lightly floured
375g plain flour, plus extra for surface and use a rolling pin to roll it 6 For the meringue, place the egg
dusting out until it is big enough to cover a whites in a clean, dry mixing bowl
For the lemon filling loose-bottomed, fluted flan tin. and whisk until soft peaks form.
200ml lemon juice Gradually add the maple sugar,
150g maple sugar 3 Press the pastry into the folds of whisking all the time until the whites
4 free-range eggs the tin and make sure that any cracks reach stiff peaks.
200g unsalted butter are covered, then chill for 1 hour.
For the meringue 7 Take the tart out of the fridge.
3 free-range egg whites 4 Put a baking sheet in the oven and Spoon the meringue mixture into a
180g maple sugar preheat to 180°C/Gas Mark 4. Line piping bag fitted with a plain 1½cm
the chilled pastry case with (¾in) nozzle and pipe even blobs over
1 To make the pastry, in a food greaseproof paper and fill with baking the surface of the chilled curd in a
processor, add the butter and maple beans, then Bake for 15 minutes. neat pattern. Gently toast the
sugar and pulse together, then add Remove from the oven and take out meringue with a blowtorch or place
under the grill until lightly browned.

k e h e a ven
a
c Get kcers and tasty bakes!
e at i v e w i t h l o a f
ca
LEMON MERINGUE SHOW STOPPER CAKE
WILDFLOWER HONEY CAKE
STRAWBERRY & CREAM CAKE
PARTY RING LOAF CAKE

CAKE HEAVEN
Lemon meringue showstopper cake

SERVES 16 crust facing down and the smooth
2x Carr's Luscious Lemon Cake 7 Remove a further 250g and tint this part of the cake that was in the
Mix (425g) a bright yellow colour and place it into bottom of the tin is uppermost. Press
6 free-range eggs a piping bag. Once your sponge layers onto the cake to set it firmly and
200ml water have cooled, check they are flat and make sure it is all in line and as neat
200ml oil, or 200g butter level; if any have small humps where as possible.
they have risen, trim a little off the top
For the frosting of each cake so it’s flat. Save the trim 12 With a palette knife, dollop the
350g softened unsalted butter for cake pops, truffles or trifle. rest of the frosting on top of the cake,
700g sifted icing sugar then spread over the top and sides
200g lemon curd 8 Place the first layer onto your plate until it’s all covered and the gaps
A pack of meringue nests or cake stand. Add a splodge of between the cake layers are filled.
Yellow food colouring (strong buttercream to stick it in place, Use a gentle pressure against the
gel colour is best – the liquid making sure the side that was in the side of the cake with the palette knife
kind will make the icing runny) bottom of the tin is stuck to the plate and use a back and forth spreading
and the top/trimmed side is upwards. motion to spread the frosting over
1 Preheat the oven to 190°C/Gas Spread over with a third of the curd. the top and sides. Once you’re happy
Mark 5. Base and side line two 15cm with the coating, if you’d like to make
(6in) round cake tins. 9 Snip a hole in both bags and pipe a a pattern you can run the end of the
white ring around the edge of the palette knife around the outside of
2 Mix the cake mixes according to cake – you want the frosting in the the cake, building upwards to give
the pack instructions. layer to be about 5mm thickness. you little ruffles up the side of the
cake, and for the top use the end of
3 Divide the batter into four and 10 Pipe a ring of yellow within the the palette knife and gently sweep
place a quarter into the two tins, outer circle and continue in the same around the outside edge to make a
reserving the remaining half until the manner – it will look a bit like a swirl, decreasing as you go to give
first two layers have baked. bullseye with decreasing white and you a swirl pattern over the top.
yellow rings. Top with a second cake,
4 Bake for 20-25 minutes until the crust side up and repeat with the 13 To finish, crush up a few
sponges are light, golden and curd and striped filling and again with meringues into little pieces and press
springy and cooked in the centre the third in the same way. against the bottom of the cake with a
completely. Leave to cool in the tins flat palm and sprinkle around the
for five minutes, then remove from 11 Invert the last sponge with the outer top edge to finish.
the tins, peel away the paper and
cool on a wire rack. Bake the
remaining two layers in the same
way.
5 While the cakes are cooling, make

your frosting. Beat the butter until
very creamy and smooth, for a
minute or so. Gradually add the icing
sugar, about a quarter at a time,
Decoraeat!ing
beating each addition slowly at first
so the icing sugar doesn’t puff up
id
everywhere then, once mixed, beat
well for a minute or so each time.
Continue until you have a light and
fluffy buttercream. Mix in 100g
lemon curd to the frosting, reserving
Buttercream ruffles are a
the remaining curd for spreading
onto the sponge layers.
great way of adding detailing
without being fussy!
6 Remove 250g frosting and place in
By Juliet Seat for Carr’s Flour (www.carrsflour.co.uk)
a plastic piping bag.

By Barefoot Bakery on behalf of Rowse Honey
(www.rowsehoney.co.uk)
Wildflower honey cake

SERVES 8 2 Add the eggs, sugar, honey, vanilla,
300g light olive oil salt and olive oil to a bowl or mixer.
300g self-raising flour Mix for about two minutes until light
3 large free-range eggs and fluffy. Add the orange zest and
150g light brown soft sugar juice and mix for about 15 seconds
150ml freshly squeezed until combined.
orange juice
Grated zest of ½ an orange 3 Scrape the bowl down to ensure all
½tsp salt the sugar is combined. Finally, add
2tsp vanilla extract the flour all in one go, but then mix
2tbsp Rowse Oxfordshire slowly for about 10 seconds or until 5 For the glaze, warm the honey and
Wildflower Honey the flour is fully combined. Do not the orange zest slightly, either in the
over-mix, or the cake will be tough. microwave for a few seconds or in a
For the topping Give a final mix by hand, then pour pan, only warming the honey slightly.
1tsp grated orange zest into the loaf tin. You want the honey to be runny
1tbsp Rowse Oxfordshire enough to pour over your loaf.
Wildflower Honey 4 Bake for about one hour, or until
the top is risen, springs back and 6 Remove the loaf from the oven and
1 Preheat the oven to 150°C/Gas doesn’t feel soft when touched. You pour on the glaze while the loaf is still
Mark 2. You don’t want it too hot so could also test with a cocktail stick or hot. Allow to cool. Serve with tea or
as not to burn the loaf before the skewer; if it comes out clean, the loaf coffee, or for an indulgent breakfast,
inside is cooked. Line a loaf tin with is cooked. serve with Greek yoghurt and more
greaseproof paper. Oxfordshire Wildflower Honey.
Strawberry & cream cake By Sarah Mark from A Spoonful of Vanilla

(www.aspoonfulofvanilla.co.uk)
SERVES 10-12 3 Pour the mixture into the cake

For the cake tins and bake in the oven for
325g unsalted butter or stork 35-40 minutes. You will know they
325g caster sugar are ready when they are springy to
325g self-raising flour touch. Leave to cool in the tin for
6 large free-range eggs 15-20 minutes, then remove from the
1tsp vanilla extract tins and fully cool on a wire rack.
1tsp baking powder
150g fresh strawberries 4 Once cooled, whip the double
To decorate cream until stiff peaks.
600g fresh cream
Leftover strawberries 5 Put the strawberry jam into a piping
100g strawberry jam bag and pop it into the microwave for
10-20 seconds to soften.
1 For the cake, preheat the oven
to 170°C/Gas Mark 3 and line 6 Place the first cake onto a serving
two 20cm (8in) cake tins with plate and spread half the double
greaseproof paper. cream over the top. Drizzle over the
strawberry jam and place some
2 In a large bowl, whisk together strawberries on top.
the sugar and butter until light and
fluffy. Add the flour, eggs, vanilla 7 Add the second cake on top and again
extract and baking powder. Whisk spread the cream on top. Finish by
until all combined, then fold through adding some whole strawberries and a
the strawberries. sprinkle of freeze-dried strawberries.

CAKE HEAVEN
By Sarah Mark from A Spoonful of Vanilla

(www.aspoonfulofvanilla.co.uk)
Party ring loaf cake

SERVES 10 3 Pour the mixture into the loaf I did four horizontal rows of pink, then
For the loaf cake tin and bake in the oven for yellow, purple and finally white.
200g unsalted butter or stork 50-55 minutes. Leave to cool for
200g caster sugar 15-20 minutes before transferring 7 Add the white chocolate to a large
200g self-raising flour onto a wire rack to cool completely. heatproof bowl and melt in the
4 large free-range eggs microwave in 20-second bursts. Stir
1tsp baking powder 4 For the buttercream, add the butter in between each burst until the
1tsp vanilla extract and icing sugar to a large bowl and chocolate is completely melted.
For the buttercream mix until completely combined. If
400g icing sugar the mixture is too thick, add a 8 Split the chocolate evenly between
200g unsalted butter teaspoon of milk and mix again. two bowls. Leave one bowl as it is
3-4tbsp whole milk or Repeat until the buttercream is and add a little pink food colouring to
boiling water the desired consistency. the other. Again, a little at a time, mix
in between each addition until you
To decorate 5 Split the mixture between four reach the desired colour.
100g white chocolate bowls. Leave one bowl to the side.
Mini Party Rings To the remaining three bowls, add 9 Add both chocolates to separate
the pink, purple and yellow food piping bags and drizzle over the top
1 For the cake, preheat the oven to colouring a little at a time. Mix in of the loaf cake. I drizzled the white
180°C/Gas Mark 4 and line a loaf tin between each addition and add more chocolate over the pink and purple
with baking parchment. food colouring if needed. sections and the pink chocolate over
the yellow and white sections.
2 In a bowl, cream together the 6 Add each coloured buttercream
butter and sugar until pale and fluffy. into four piping bags with your 10 Finish by adding some Mini Party
Add the remaining cake ingredients favourite piping tip. Pipe the Rings to the top.
and mix until completely combined. buttercream onto the top of the cake,

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BakesterBox are teaming up with Bake & Decorate to offer one lucky reader the chance to win this Passion Fruit ‘Chocolate’
Fondant Baking Kit! All you have to do is head to www.foodheavenmag.com and answer the following question:
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Good luck!
*T&C’s apply, find out more at www.warnersgroup.co.uk/competition-terms
SWEET GIFTS
Give that someone special present with these
bite-sized and delicious edible treats...
Chocolate brownies
MAKES 16 oven at 100°C/Gas Mark ½ for 4 Grease and line a 20cm (8in) baking
200g dark chocolate 2 minutes and, when ready, whisk tray with baking parchment and pour
150g unsalted butter to combine. the mixture on top and even out with
100g caster sugar a spatula.
100g soft light brown sugar 2 Add the caster sugar and whisk to
3 free-range eggs combine, then add the soft light 5 Preheat the oven to 180°C/Gas
100g plain flour brown sugar and whisk once again, Mark 4 and bake the brownies for
2tbsp cocoa powder followed by the eggs. Make sure 25 minutes if you want a fudgy
1tsp sea salt everything is well combined. brownie, or 30-35 minutes if you
prefer one which is more set and
1 Combine the butter and chocolate 3 Sieve together the flour, cocoa and cakier in texture. Allow to cool
in a large bowl over a pan of salt and add to the chocolate mixture, completely before cutting and
simmering water and melt very making sure there are no visible serving or packing up to be gifted.
gently. Alternatively, cover the bowl lumps. At this point you could add
with clingfilm and steam in a steam any extra ingredients like walnuts.
By Miele (www.miele.co.uk)

Chocolate fudge By Miele (www.miele.co.uk)
SERVES 10-12 3 Transfer the mixture to a lined

500g chocolate (either dark Tupperware container and place in
or milk) the fridge to cool and set.
1tbsp butter
1tsp vanilla essence 4 Once cooled and firm, cut into
395g tinned condensed milk cubes and enjoy.
Chopped nuts or dried fruit
(optional)
1 Melt the chocolate in a saucepan,

stirring gently until melted.
2 Once melted, add the butter, vanilla

essence and condensed milk and mix
well until everything has combined
and thickened. At this point, you could
add dried fruits or chopped nuts to
flavour the fudge, if desired.
Orange shortbread with

bay sugar
MAKES 10-12
For the biscuits
500g plain flour
125g icing sugar
375g butter
Finely grated zest of 2 oranges
For the bay leaf sugar

2-3 dried bay leaves
100g granulated sugar
1 Place the flour, icing sugar and orange zest in a

large bowl. Rub in the butter to form a breadcrumb
like mixture, then gather together into a soft
dough. Form into a large rectangular shape, wrap
in clingfilm and chill in a refrigerator for 1 hour.
2 Roll out to 1cm (½in) thick and use a circular

cutter of your choice.
3 Preheat the oven to 160°C/Gas Mark 3, then

cook the biscuits for 25 minutes until lightly golden.
4 Meanwhile, in a food processor, blitz together

the bay leaves and sugar. Coat the biscuits in the
sugar when they are still warm, then leave to
cool slightly before transferring to a wire rack
to cool completely.

Florentine biscuits By Miele (www.miele.co.uk)
MAKES 8-10 leaving a generous gap in between

50g butter each one.
50g demerara sugar
50g golden syrup 4 Bake in the oven for 5-10 minutes,
50g plain flour or until they have spread out flat
4 glacé cherries, finely chopped and the edges have turned
25g candied peel, finely chopped golden-brown.
25g golden sultanas
50g mixed almonds and walnuts, 5 Remove from the oven and leave
finely chopped to firm up for 2-3 minutes, reforming
175g dark plain chocolate, them into shape if necessary with a
broken into pieces palette knife. When set enough to
hold their shape, remove to a wire
1 Preheat the oven to 180°C/Gas rack to cool.
Mark 4 and line a baking tray with
non-stick baking paper. 6 Melt the chocolate and paint the
undersides of the cooled Florentines
2 Heat the butter, sugar and syrup in a with the chocolate using a pastry
heavy-based saucepan without brush. More than one coat may be
letting it catch, until the butter has necessary for a good thick layer
melted. Remove from the heat and of chocolate.
add the flour, cherries, candied peel,
sultanas and nuts, stirring to combine. 7 Using a fork, make wavy lines on
the chocolate, then leave to dry
3 Drop heaped teaspoonfuls of the before serving or packing up
mixture onto the baking sheet, for gifting.
Chocolate meringues
MAKES 20-24 4 Swirl a third of the cocoa powder cocoa powder visible. At this point
4 free-range egg whites into the mixture using a knife, then you can scatter chopped hazelnuts
225g caster sugar spoon small mounds, well-spaced onto the mini meringues if desired.
1tsp vanilla extract out, onto a baking sheet lined with
1tsp cornflour baking parchment. Continue to add 5 Put the baking tray into the oven
1tbsp cocoa powder the cocoa powder so that each layer and cook for 2 hours.
1tbsp chopped hazelnuts of mixture has a good amount of
(optional)

Mark ¼.
2 Put the egg whites into a large

clean bowl and whisk until soft peaks
form. Gradually add the sugar, little
by little, whisking continuously.
The mixture should be stiff, white
and glossy.
3 Whisk in the vanilla extract and

cornflour until well combined.

Vegan rocky road By Miele (www.miele.co.uk)
SERVES 12-14 2 Place all of the remaining

50g coconut oil ingredients into a large bowl and mix.
250g vegan dark chocolate Pour over the chocolate and stir well
100g golden syrup to coat.
50g vegan Rich Tea biscuits,
broken into pieces 3 Transfer to a greased and lined
100g vegan marshmallows, 20cm (8in) square tin, press down
chopped into pieces well, then place in the fridge for
50g glacé cherries 4 hours or overnight.
50g dried apricots, chopped
50g pistachios 4 Sprinkle with icing sugar, cut into
25g coconut chips squares, then serve or package up
to gift.
1 Heat the chocolate in a bowl over a
saucepan of hot water and mix well.
Millionaire's shortbread By Miele (www.miele.co.uk)
SERVES 16 4 For the caramel filling, combine all lowest setting and pour over the
For the shortbread crust the ingredients in a saucepan and caramel layer. When using an induction
200g unsalted butter, at room bring to a simmer over a medium hob, you can leave the chocolate
temperature heat, whisking constantly. Continue melting completely undisturbed as it
100g caster sugar to cook over a low heat until the will never burn or dry out.
300g plain flour mixture thickens and looks fudgy.
½tsp salt Pour over the cooled shortbread, 6 Spread the chocolate over the
spread evenly and allow to set. shortbread and caramel layer, allow
For the caramel layer to set at room temperature, then cut
400g condensed milk 5 For the chocolate layer, simply melt into 16 squares using a knife. Serve
100g golden syrup the chocolate in a saucepan over the and enjoy, or package up for gifting.
100g unsalted butter
½tsp salt
For the chocolate layer

200g dark or milk chocolate,
chopped
Mark 4 and grease a 20cm (8in)
square baking tin.
2 To make the shortbread crust,

combine the butter and sugar in a
large bowl and cream with an electric
whisk until light and fluffy, about
2-3 minutes. Add the flour and salt
and gently mix until the dough
comes together.
3 Press the mixture evenly into the

tin and bake for about 30 minutes or
until lightly coloured on top. Set aside
to cool.

FATHER'S DAY
BAKED WITH LOVE

Treat your dad or someone special to a thoughtful homemade
gift you can enjoy together!
Lemon shortbread bars

MAKES 12 juice to the blender along with the eggs, the shortbread base and bake for
For the shortbread base melted butter and a generous pinch of 20-25 minutes until firm. The lemon
170g plain (or gluten-free) flour salt. Pulse briefly to combine. layer should be set but not browned.
60g caster sugar
140g melted unsalted butter 7 Place the tin with the shortbread base 8 Cool, then chill in the fridge. Once firm,
½tsp vanilla paste into your oven, keeping the door open. carefully remove from the tin, dust heavily
Carefully pour the lemon mix over with icing sugar and cut into bars.
For the lemon filling
4 lemons, preferably unwaxed
300g caster sugar
40g cornflour
5 free-range eggs
90g melted unsalted butter
Icing sugar, for dusting
1 Preheat the oven to 190°C/Gas Mark 5.
2 Start with the shortbread base,

weighing your flour, sugar and a generous
pinch of fine table salt into a bowl and
whisking to combine. Gradually pour the
melted butter onto the dry ingredients
and add the vanilla, mixing with a spatula
until it clumps together to form a rough
dough (or use a stand mixer with the
paddle attachment on slow speed).
3 Press the dough evenly into a greased

and lined 23x23x5cm square baking tin (if
you’re using a loose-bottomed tin make
sure it’s fully lined so the liquid mix
doesn’t seep out). Bake for 10-15 minutes
until firm and dry to the touch, though still
very pale in colour. Remove and fully cool.
4 Reduce the oven heat to 175°C/Gas

Mark 3½.
5 Wash the lemons thoroughly. Slice two

of the lemons into rings, 3mm thick, and
remove the pips. Place the slices into a
blender and grind to a pulp.
6 Add the sugar and cornflour and

continue until you have a fine purée. Juice
the remaining two lemons and add this

Amaretti cookies
MAKES 14-16 Top tip To achieve the perfect combination
100g icing sugar, sieved of crisp and chewy takes a bit of practise,
500g ground almonds so keep a close eye on the colour of these
50g light brown sugar cookies while they’re baking – you’re after a The recipes on pages
250g caster sugar pale golden colour on the raised outer 31-33 are taken from Two
1tsp baking powder edges and on the tips of the flaked almonds Magpies Bakery by
Rebecca Bishop ,
¼tsp fine table salt in the centre. Too dark, and they’ll be more published by Headline
¼tsp almond essence crunch than chew. Home, £26.
180g egg whites or aquafaba
1tsp lemon juice
100g flaked almonds
1 Preheat the oven to 195°C/Gas Mark

5-6.
2 Weigh the ground almonds, brown and

caster sugars, baking powder and salt into
a large bowl. Add the almond essence
and use a whisk to break up any lumps
and distribute the almond flavouring.
3 Use a stand mixer or electric beaters to

whip the egg white/aquafaba. Make sure
the bowl and whisk attachment are clean
and grease-free. Whisk on slow speed for
the first couple of minutes, then increase
the speed, add the lemon juice and whisk
for 6-10 minutes until very stiff peaks
have formed.
4 Fold a quarter of the foam into the dry

mix using a scraper or spatula. Keep
folding until all the dry matter is
incorporated and there are no more
lumps. Add the next quarter and continue
to fold, becoming increasingly gentle as
you add the last additions so you retain as
much air as possible.
5 Portion the mix at 60g per cookie,

gently forming into balls before rolling in
the icing sugar. Place on a couple of lined
baking sheets, spaced slightly apart. Push
the flaked almonds firmly into the centre
of each ball so that the tips of the almonds
point upwards like a hedgehog. This
flattens the centre of each cookie and
creates their distinctive cracked crust.
Dust the whole sheets generously with
icing sugar just before baking.
6 Bake for 14-16 minutes, turning the

sheets after 12 minutes.

FATHER'S DAY
Summer berry friands

MAKES 10 2 Weigh the sugar, almonds and flour into 5 Bake for 20-25 minutes, turning the
130g unsalted butter a bowl and whisk until combined. Still moulds or tin after 15 minutes. Use a
160g caster sugar using the whisk, gradually add the egg skewer to check the cakes – it should
80g ground almonds whites, then the cooled browned butter come out clean. Cool for five minutes
50g plain (or gluten-free) flour in three stages until absorbed and no before removing from the moulds/tin and
130g egg whites longer oily-looking. Cover the mix and cooling on a rack.
150g seasonal berries (or stone leave to rest for a couple of hours or in the
fruits, figs, rhubarb, chopped) fridge overnight. 6 Warm the sieved apricot jam and brush
100g raspberry jam over the top of each cake, then sprinkle
50g apricot jam, sieved 3 Preheat the oven to 180°C/Gas Mark 4. with the chopped pistachio nuts.
50g pistachios, roughly chopped
4 Grease your mini cake moulds or muffin Top tips Make the friand mix a couple of
1 Brown the butter by bringing it to the boil tin. Place half the fruit at the bottom of the hours ahead (or even the day before) to
in a pan. Allow it to bubble fiercely for 5-8 moulds, then pipe or scoop your friand allow the ground almonds to absorb the
minutes, scraping the bottom of the pan mix to come a third of the way up the liquid egg white and melted butter – the
with a spatula regularly. When the butter sides. Use a small spoon to place the jam firm batter will rise more evenly. You will
starts to smell sweet and nutty and the into the middle of each cake before need 5cm cylindrical-shaped silicone
boiling foam rises up in the pan, pour the topping with a dollop of the remaining moulds or a mini muffin tin.
hot liquid (including the brown flecks and batter. Your moulds will be about two-
scrapings from the bottom of the pan) into thirds full. Decorate with more fruit
a heatproof bowl. Allow the butter to cool, on top.
stirring occasionally as it firms up.

Cake artist:
Britt Box WITH FREYA COX
Mini lemon meringue pies
“These zingy, zesty and perfectly sweet desserts are
sure to impress your friends! These are a vegan twist
on a real classic, made even easier to share being
individually portioned.”
SERVES 4 1 For the pastry, line four mini tart tins 4 Once chilled, fill the tins with baking
You will need 4 mini tart tins with a small square of baking parchment. beans (pie weights) or rice and bake for 15
For the sweet shortcrust pastry Place all the pastry ingredients, except minutes. Remove from the oven and take
(you can use shop-bought the water, in a food processor and pulse out the beans and parchment, then return
pastry if preferred) until it has a breadcrumb-like texture. Add to the oven for a further 10-15 minutes or
150g plain flour the water and pulse until it starts to come until the edges are a light golden brown.
20g icing sugar together into a ball. Tip it out onto a work
¼tsp salt surface and bring it together into a 5 Place the pastry cases onto a cooling
Grated zest of 1 lemon smooth dough, kneading gently. rack until the pastry is just warm to
75g vegan butter, cold and cubed the touch.
1½tbsp ice-cold water 2 Alternatively, if you don’t have a food
processor you can do this by hand. 6 For the lemon filling, put the lemon
For the lemon filling Combine the flour, icing sugar, salt and juice and soya milk in a saucepan with
100ml lemon juice lemon zest in a large bowl, then rub in 50ml water set over a low-medium heat.
30ml soya milk the butter between your fingertips until Mix the sugar and cornflour together in a
100g granulated sugar (add an it forms rough breadcrumbs. Add the bowl, then add to the pan. Whisk the
extra 20g if you like it sweeter) water and bring together into a ball. ingredients together over a medium heat,
15g cornflour Knead until smooth. adding the turmeric for colouring. Whisk
A pinch of turmeric powder (just continuously until the mixture has
for colour) 3 Roll out the pastry on a flour-dusted thickened and large bubbles start to form.
35g vegan butter surface – or between two sheets of Take off the heat and whisk in the vegan
baking parchment, until it is around 3mm butter until fully incorporated, then leave
For the meringue thick. Use a round cutter that is slightly to cool slightly in the pan.
75g aquafaba (liquid from a can of larger than the size of your mini tart tins
unsalted chickpeas) (or a mug if you don’t have a cutter), to cut 7 Once the pastry cases are cool (still in
¼tsp cream of tartar out four circles of pastry. Lay the pastry the tins), divide the lemon filling
100g caster sugar over the tart tins, carefully pushing it into between the cases. Leave to cool and
¼tsp agar agar powder (not the sides. Place the pastry cases into the set fully – place in the fridge once cool
necessary, but will help to freezer to chill for 20 minutes. Meanwhile, enough to do so.
stabilise the meringue) preheat the oven to 180°C/Gas Mark 4.
1tsp vanilla extract or bean paste

FREE FROM
8 For the meringue topping, put the and allow to boil until a sugar thermometer 10 Remove the pastry cases from the tart
aquafaba and cream of tartar into the bowl reads 116°C/240°F. tins. Spoon the meringue into a piping bag
of a stand mixer if you have one, or into a fitted with a star nozzle and pipe swirls of
large mixing bowl if you are using an 9 Once it reaches this temperature, slowly meringue onto each set tart case.
electric hand whisk. Whisk on high until it pour the sugar syrup into the aquafaba in a Alternatively, spoon the meringue straight
reaches stiff peaks. Meanwhile, put the steady stream while still whisking. Keep on top to cover the lemon filling and use an
sugar (and agar agar if using) into a whisking until the bowl no longer feels angled spatula or the back of a spoon to
saucepan with 25ml water set over a warm to the touch – this may take a while spread evenly and create small peaks. To
medium heat, swirling until the sugar and so be patient. Add in the vanilla and mix finish, use a blowtorch (or grill – see tip) to
agar agar have dissolved and the liquid until fully combined. Once ready, the brown the meringue. Enjoy!
becomes clear. Increase the heat slightly mixture will be glossy and stiff.
Freya's top tips

• If you don’t have a blowtorch, just pop the tarts under a grill for a few seconds. Keep your
eye on them as they will burn quickly
• Before whipping your meringue, make sure the bowl and whisk is completely clean. Any
grease will prevent it from whipping up properly and therefore ruin your meringue. You
can rub a small amount of apple cider vinegar around the bowl to remove any grease.

White chocolate blueberry blondie cake
SERVES 9 2 To a large mixing bowl, add the 7 Slice into nine squares and keep in the
For the cake applesauce, yoghurt, hazelnut butter, fridge for 3-5 days in a sealed container. The
120g applesauce vegan honey, coconut sugar, ground chia cake can be frozen without the frosting for up
100g thick dairy-free yoghurt or flaxseed and vanilla. Whisk to a to
60g hazelnut butter smooth batter. one month, wrapped well.
2tbsp vegan honey alternative By Nourishing Amy (www.nourishingamy.com)
60g coconut sugar 3 Add in the oat flour, plain flour, bicarbonate
2tsp ground chia or flaxseed of soda and salt, then whisk/fold to a thick
1tsp vanilla essence batter. Fold in most of the blueberries and
100g oat flour most of the chocolate buttons.
150g plain flour, sifted
½tsp bicarbonate of soda 4 Pour the mixture into the lined dish,
A pinch of salt smooth over the top and sprinkle over the
100g blueberries, fresh or frozen remaining blueberries and white chocolate.
60g white chocolate buttons or Bake for 35 minutes, or a skewer inserted
drops into the centre comes out clean at the edges,
but there can be some crumbs from the
For the frosting middle. Cover with foil after 25 minutes if it’s
100g thick dairy-free yoghurt (e.g. browning too much.
coconut)
2tbsp blueberry jam 5 Cool for 10 minutes, lift out then tin and
Fresh blueberries cool fully on a wire rack.
White chocolate buttons or drops
6 Once cool, whisk the yoghurt until smooth
1 Line a 15cm (6in) square dish with and gently fold in the jam, leaving some
parchment paper and preheat the oven to streaks. Spread all over the cake and
180°C/Gas Mark 4. decorate with extra blueberries and white
chocolate buttons.
Cherry Bakewell banana bread

SERVES 8-10 10g flaked almonds 3 Add in the sifted flour, ground almonds,
For the banana bread 50g cherry berry jam baking powder, bicarbonate of soda and salt
400g ripe bananas (4 small or 3 and whisk again to a thick batter with almost
large bananas) For the frosting no specks of flour.
75g coconut sugar 160g thick dairy-free yoghurt
2tbsp sunflower or melted coconut 40g icing sugar 4 Pour in the dried cherries and fold in gently.
oil Fresh cherries Pour into the loaf pan, smooth over the top
60g smooth runny almond butter Glacé cherries and top with the flaked almonds. Spoon over
45g thick dairy-free yoghurt (e.g. 10g flaked almonds the jam and use a spoon to make swirl
coconut) 1tbsp desiccated coconut patterns on top.
1tbsp lemon juice
½tsp vanilla essence 1 Preheat the oven to 180°C/Gas Mark 4 5 Bake for 50 minutes, covering after
½tsp almond essence and line a 23x12cm (9x5in) loaf tin with 40 minutes if it’s browning too much, until
210g plain or gluten-free flour, sifted parchment paper. an inserted skewer comes out basically
30g ground almonds clean (a few specks are okay). Allow to cool
1½tsp baking powder 2 Mash the banana and add to a large mixing for 10 minutes in the tin, then lift out to cool
½tsp bicarbonate of soda bowl with the sugar, oil, almond butter, fully on a wire rack.
A pinch of salt yoghurt, lemon, vanilla and almond essence.
100g dried cherries, chopped Whisk until smooth.

FREE FROM
6 Prepare the frosting by stirring together the By Nourishing Amy (www.nourishingamy.com)
yoghurt and icing sugar until smooth, then

chill until needed.
7 Once the banana bread is cool, spread

the frosting all over and top with fresh and
glacé cherries, flaked almonds and
desiccated coconut.
8 Store any leftovers in a sealed container in

the fridge for 3-5 days, or you can freeze the
unfrosted loaf for up to one month. Allow to
defrost at room temperature, then decorate
as above.
Berry caramel sheet cake

SERVES 9 2 Slice the strawberries in half or quarters or until golden and risen and an inserted
For the cake and add to a bowl with the other berries. skewer comes out clean. Allow to cool for 10
150g mixed fresh berries Toss with 1tsp flour, then set aside. minutes, then lift out the tin to cool fully on a
(strawberries, raspberries and wire rack.
blueberries) 3 To a large mixing bowl, add the yoghurt,
100g thick dairy-free yoghurt banana, sugar, syrup, peanut butter, oat milk, 6 Pour/spoon the oat whipping cream into a
(e.g. coconut) lemon juice, vanilla essence and ground chia/ bowl and beat until light and fluffy (about
60g mashed banana or applesauce flaxseed. Whisk until smooth. 2-3 minutes), then beat in the vanilla.
60g coconut or caster sugar
2tbsp maple syrup 4 Add in both the flours, the bicarbonate of 7 Spread the whipped cream over the cake
60g smooth peanut butter soda and salt and whisk to a thick, smooth and swirl over more caramel sauce before
60ml Evaporated Oat Milk (we used batter with almost no specks of flour. decorating with fresh berries and coconut.
Nature’s Charm) Slice into nine squares.
1tbsp lemon juice 5 Fold in the berries and pour into the tin.
1tsp vanilla essence Smooth the top, drizzle over the caramel 8 Enjoy straight away or keep the cake in the
1tbsp ground chia or flaxseed sauce, then bake in the oven for 22 minutes, fridge in a sealed container for 3-5 days.
150g + 1tsp plain or gluten-free
flour, sifted and divided By Nourishing Amy (www.nourishingamy.com)
100g oat flour

½tsp bicarbonate of soda
A pinch of salt
2tbsp Coconut Caramel Sauce (we
used Nature’s Charm)
For the frosting

300ml Oat Whipping Cream, chilled
overnight (we used Nature’s
Charm)
½tsp vanilla essence
2tbsp Coconut Caramel Sauce
Fresh berries
Desiccated coconut
1 Preheat the oven to 180°C/Gas Mark 4

and line a 20cm (8in) square tin with
parchment paper.

ca k e h e av
p M i n i akes, gence! e
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b
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n
BLACK FOREST CUPCAKES
ICE CREAM CONE COFFEE CUPCAKES
GLUTEN-FREE RASPBERRY & COCONUT CUPCAKE MUFFINS
BUTTERFLY CAKES WITH STRAWBERRY BUTTERCREAM
LEMON & BLUEBERRY MUFFINS

CUPCAKE HEAVEN
Black Forest cupcakes

MAKES 12 1 Preheat the oven to 200°C/Gas completely on a wire rack. Brush each
50g best quality dark chocolate, Mark 6. Line a 12-hole deep cupcake cake with a little syrup from the Opies
roughly chopped tin with cupcake cases. Black Cherries with Kirsch jar.
175g butter, softened
175g soft brown light sugar 2 Over a pan of simmering water, 6 Using a small knife or apple corer,
1tsp vanilla extract melt the chocolate in a heatproof hollow out each cupcake slightly
3 free-range eggs bowl, then set aside. and fill the hole with a teaspoon
175g self-raising flour of cherry conserve.
½tsp baking powder 3 In a separate large bowl, cream the
A pinch of salt butter and sugar together until light and 7 To make the cream, whip the
50g cocoa powder fluffy. Add the vanilla extract, then the double cream along with the icing
75ml milk eggs one at a time, beating well. Add sugar, vanilla extract and a tablespoon
Syrup from a jar of Opies Black the flour, baking powder, salt and or two of reserved Kirsch syrup
Cherries with Kirsch cocoa powder and mix in carefully until until thick.
just combined, before finally folding in
For the filling the melted chocolate and milk. 8 Pipe or spread the icing onto each
80g black cherry conserve cupcake using a spatula, then add a
To decorate 4 Divide the mixture evenly between single cherry to the top and scatter
200ml double cream the cupcake cases, then bake in the over the chocolate curls.
1tbsp icing sugar oven for 20 minutes or until well risen.
Dark chocolate curls, to sprinkle 5 Allow the cakes to cool slightly in
12 cherries from Opies Black the tin for five minutes before carefully
Cherries with Kirsch removing and allowing to cool By Opies (www.opiesfoods.com)
Dark Chocolate Curls

Ice cream cone coffee cupcakes
Decoraeat!ing
MAKES 12
12 ice cream cup cones
150g butter, softened
3 Whisk together the butter and
sugar until pale and fluffy. Gradually
whisk in the Camp Coffee and then
id
150g golden caster sugar
2tbsp Camp Coffee
the eggs, one at a time. Fold in the
flour until combined. Spoon into the
Add these cones in a cluster on top of a cake!
2 large free-range eggs prepared cones, then bake in the
150g self raising flour oven for 30-35 minutes. Remove
the foil and allow to cool.
For the icing
175g butter, softened 4 For the icing, whisk the butter and
300g icing sugar, sifted gradually add the icing sugar until
½tsp Camp Coffee plus extra for smooth. Whisk in the Camp Coffee
drizzling and food colouring.
A few drops of pink food
colouring 5 Transfer to a piping bag fitted with
Sprinkles and chocolate flakes to a star nozzle, then pipe the icing
garnish over the cupcakes and decorate
with sprinkles and a flake with a little
1 Preheat the oven to 180°C/Gas extra drizzle of Camp Coffee.
Mark 4.
2 Wrap the outside of each ice

cream cone with foil and place in the
By Camp Coffee (www.campcoffeeclub.co.uk)
holes of a 12-hole muffin tin.
Gluten free raspberry & coconut cupcake muffins
MAKES 6 then spoon the mixture between into the top of each, sprinkle the
150g FREEE Self Raising White the prepared muffin cases. coconut over the top, then bake for
Flour 25-30 minutes.
100g caster sugar 4 Divide the raspberries between
50g desiccated coconut the cupcake muffins, pressing them By FREEE (www.freee-foods.co.uk)
1 free-range egg
50g oil
4tbsp water
125g raspberries

Mark 5 and stand six cupcake cases
in the holes of a muffin or tart tray.
2 Measure the coconut into a bowl,

then remove a tablespoon of
coconut for later. Add the flour and
sugar and stir to combine.
3 Break the egg into the bowl of a

blender, add the oil and water and
pulse until smooth. Add the
prepared flour blend and mix well,

CUPCAKE HEAVEN
Butterfly cakes with strawberry buttercream

MAKES 10 2 Chop the butter into small cubes, 6 Put the icing sugar and lemon
For the cupcakes then place with the sugar in a mixing juice into a bowl and stir into a
75g butter bowl and beat together until light smooth paste. Drizzle a little icing in
75g caster sugar and fluffy. Beat in the eggs one at a a pattern over the cake top halves
2 free-range eggs time, ensuring each is well and leave to set.
100g Doves Farm Organic Self incorporated before adding the next.
Raising White Flour 7 For the buttercream and to
1tbsp milk 3 Sieve the flour into the bowl and decorate, sieve the icing sugar into
½tsp vanilla extract then stir it into the mixture. Add the a bowl and chop the butter into
milk and vanilla extract and combine small cubes.
For the lemon icing well, then divide the mixture
25g icing sugar between the prepared cake cases. 8 Put the butter cubes and jam into
1tsp lemon juice a bowl and beat together well, then
4 Bake for 12-15 minutes, until the beat in the icing sugar a spoon at
For the strawberry buttercream sponges spring back when touched, a time.
200g icing sugar then leave to cool on a wire rack.
75g butter 9 Spread or pipe some of the
75g strawberry jam 5 For the butterfly wings, when the strawberry buttercream onto the
cakes are cold, slice the top off each top of each cake, then press two of
1 For the cupcakes, preheat the one, lay out the circles on a the prepared sponge halves
oven to 200°C/Gas Mark 6 and chopping board and cut each slice sideways into the icing to create the
stand 10 fairy cake cases in the into two halves. butterfly wings.
holes of a cupcake tray.
By Doves Farm (www.dovesfarm.co.uk)

Lemon & blueberry muffins
Makes 12 1 Preheat the oven to 160°C/Gas oven for 20-25 minutes, until the
175g unsalted butter, softened, Mark 2½ and line a 12-hole muffin muffins are golden and springy to
plus 60g extra for the tray with paper cases. touch in the centre.
buttercream
175g caster sugar 2 In a mixing bowl, cream together the 4 Meanwhile, make the buttercream
Grated zest of 1 lemon 175g butter and caster sugar with the by mixing the 60g butter, icing sugar
3 free-range eggs electric hand whisk. Add the eggs and and lemon juice until smooth.
200g self-raising flour whisk to combine. Add the flour and
150g blueberries lemon zest and mix until smooth, 5 Once the muffins have cooled, ice
250g icing sugar, for the before stirring through the blueberries. them with the buttercream and top
buttercream with more fresh blueberries.
3 Divide the batter evenly between
By The Easy Peasy Baking Campaign
the muffin cases, then bake in the (www.fabflour.co.uk)

c u i t h e av
is ite-size y with coffee! n
b a k e s t o e
b enjo
B
KING OF HEARTS JAMMIE DODGERS

LIME & PASSIONFRUIT MELTING MOMENTS
JAFFA CAKES
SALTED CARAMEL MILLIONAIRE’S TRAYBAKE

King of hearts Jammie Dodgers
MAKES 16-20 3 Sprinkle some extra flour onto a 6 Mix the jam with the cordial.
50ml Belvoir Farm Raspberry board and roll out half of the dough
& Lemon Cordial 50ml 3mm thick. Using a large heart- 7 Once cool, spread the jam onto the
100g caster sugar shaped cutter, cut out as many whole biscuit shapes and place a
250g unsalted butter biscuits as you can. Squeeze any cut-out heart shape on top, pressing
350g plain flour leftover dough back into a ball, roll down gently, then dust with icing
100g raspberry jam and cut out some more hearts. sugar before serving.
2tbsp milk
Icing sugar, for dusting 4 Take the second half of dough and By Belvoir Farm (www.belvoirfarm.co.uk)
cut out some more smaller hearts to
1 Cream the softened butter, caster place inside the middle of the larger
sugar and lemon zest until light and hearts. Repeat until all the dough
fluffy. Sieve in the flour and add the milk, is used.
then bring the dough together with your
hands into a ball. Wrap the dough in 5 Transfer the biscuits to the baking,
clingfilm and chill for 30 minutes. in two batches if necessary, then
bake for 12 minutes. Once they are a
2 Meanwhile, line a couple of baking light golden colour (they should be
trays with baking paper and preheat soft to the touch) remove from the
the oven to 180°C/Gas Mark 4. oven and place on a wire rack to cool.
Lime & passionfruit melting moments

MAKES 8-10 place the balls 4cm (1¾in) apart on 4 For the filling, beat all the
170g softened butter baking trays. Gently press with a lightly ingredients together in a bowl to
100g icing sugar floured fork, then bake in the oven for form a stiff icing. Spread over half the
1tsp vanilla extract 14-16 minutes, swapping the trays biscuits, then sandwich together
260g plain flour around halfway through cooking until with the remaining biscuits. Dust
1tbsp lemon juice faintly golden. Leave to cool. with extra icing sugar to serve.
For the filling By Belvoir Farm (www.belvoirfarm.co.uk)

120g Icing sugar
Grated zest of 1 lime
1tbsp Belvoir Farm Non-
Alcoholic Passionfruit Martini
1tbsp passionfruit pulp
Icing sugar, to serve
1 Preheat oven to 180°C/Gas

Mark 4 and line two baking trays with
baking paper.
2 Place the butter, sugar and vanilla

in the bowl of a stand mixer with the
paddle attachment and beat until
pale and fluffy. Beat in the flour,
custard powder and lemon juice until
just combined.
3 Using one tablespoon of mixture at a

time, roll the mixture into balls, then

BISCUIT HEAVEN
Jaffa cakes
MAKES 12 jelly is completely dissolved. Add the over a pan of gently simmering water.
For the jelly orange zest, then pour into a shallow Remove the bowl from the heat and
1 x 135g packet of orange jelly 30x20cm (12x8in) baking tray. Chill in leave to cool and thicken slightly.
125ml boiling water the fridge for one hour, or until set.
25ml Belvoir Orange Cordial 5 Turn the jelly out onto a sheet of
(or any other good quality 2 Meanwhile, preheat the oven to non-stick baking parchment. Cut
orange cordial) 180°C/Gas Mark 4 and grease a 12 discs from the orange jelly using
Finely grated zest of 1 small 12-hole shallow bun tin with butter. a 3-5cm round cutter. Sit one jelly
orange disc on top of each sponge.
3 For the sponge, whisk the egg and
For the sponge sugar together for 4-5 minutes until 6 Spoon the melted chocolate over
Unsalted butter, for greasing pale and fluffy, then gently fold in the the jelly discs. Using the tip of a fork
1 large free-range egg flour. Fill each well in the bun tin one- or a skewer, lightly press to create
25g caster sugar third full, smooth the tops, then bake in a criss-cross pattern on top of the
25g self-raising flour, sifted the oven for 7-9 minutes, or until well chocolate, then leave to set
risen and the top of the sponges spring completely before serving.
For the topping back when lightly pressed. Leave to
180g good quality dark chocolate cool in the tray for a few minutes, then
finish cooling on a wire rack.
1 Break the jelly into pieces and place
in a small bowl. Pour over the boiling 4 To assemble, break the chocolate By Belvoir Farm
water and cordial and stir until the into pieces, then melt in a bowl set (www.belvoirfarm.co.uk)

Salted caramel millionaire’s traybake
SERVES 12 base and up the sides, then prepare to set at room temperature.
1 packet of Carr’s Sumptuous the cake mix according to the
Salted Caramel Cake Mix, plus instructions on the back of pack. 5 Once set, make the chocolate
the ingredients listed on topping. Place the chocolate in a
the pack 2 Pour the batter into the tin and bake large heatproof bowl. Boil the cream
until cooked through, risen, golden and pour over the chocolate, then
For the caramel layer and a skewer comes out clean. place a large plate over the bowl to
175g unsalted butter, softened Leave to cool in the tin. trap the heat. After a few minutes,
175g unrefined golden caster use a wooden spoon to stir in one
sugar 3 To make the caramel, place the direction to bring the cream and
80g golden syrup butter, sugar, syrup and condensed chocolate together.
1 x 397ml tin of condensed milk milk into a saucepan and stir over
a low heat until the butter has 6 Beat the icing sugar into the
For the chocolate topping melted and the sugar granules chocolate mixture, then whisk in the
180g dark chocolate chips or have dissolved. melted butter. Pour over the top of
finely chopped chocolate the caramel and level off with a
150ml double cream 4 Slightly increase the heat and bring palette knife or spoon. Sprinkle with
50g salted butter the mixture to a boil. Be sure to keep the crumbled biscuit to finish. Once
75g icing sugar stirring so that it doesn’t catch and set, cut into small squares to suit.
A couple of digestives or similar create lumps in your caramel. Stir the This will last well for three days in an
biscuits, to crumble on top mixture gently for 5-7 minutes until airtight container or cake tin.
the mix is thickened, slightly darker
1 Line a 20x30 (8x12in) deep and looks fudgy. Pour over the
traybake tin with baking paper on the cooled cake in the cake tin and leave By Juliet Seat for Carr’s Flour (www.carrsflour.co.uk)

JULIET SEAR
Cakes & Bakes with
Get set for summer with Juliet's wonderful lemon and elderflower sponge,
while the Heritage tomato galette makes a smashing centrepiece for
any picnic table...
Lemon & elderflower

Hello Bake & Decorate friends, welcome to
our June issue. Now that summer is upon drizzle sponge
us, let’s hope we get some decent sunshine
SERVES 10-12
after a rather damp and grey May! I’m
Baking parchment
excited for the food festivals, which are now
Stand mixer with paddle attachment (or bowls
kicking off pretty much every weekend –
and wooden spoons)
there’s so many great ones to visit. Are you at
Medium crank handle palette knife
any this summer?
Side scraper
I’ll be demonstrating at a few of the Pub in
Turntable (optional)
The Park festivals, and also, it’s my first time at The Big Retreat
Pastry brush
Festival in early June. I’d love to see you if you’re coming along. Please
Skewer/sharp knife
pop and say hello if you are – I’ll be demonstrating how to make the
Cake plate or stand
cake recipe from this month’s issue in fact.
Extra elderflowers and lemon slices to dress
It’s a classic summer bake, simple and fresh and with one of my all-
(optional)
time favourite flavour combos – my lemon and elderflower layer
cake. There’s an abundance of elderflower growing across the
For the sponge
country from the end of May throughout June and it’s easy to make
200g self-raising flour
your own elderflower syrup. It has become an annual June tradition
1tsp baking powder
in my house. It lasts for a few months in the fridge or can be frozen
200g softened unsalted butter
too. I love to add it to summer cocktails as well as using it in frostings,
200g golden unrefined caster sugar
puddings and baking recipes. You can find the recipe for the syrup
4 free-range eggs
over on my Instagram, @julietsear. Of course, you can use shop-
2tbsp elderflower cordial
bought if you wish, the Belvoir one is delicious. The cake is very
Grated zest of 2 lemons
rustic, iced in a naked style so it’s quick to put together once baked. I
love to dress mine with lemon slices and a bit of fresh elderflower as a
For the drizzle
nod to the flavour inside.
Juice of 1 lemon, strained
My next recipe is my Heritage tomato galette. It’s so wonderful for
30ml water
lunch, served just warm or at room temperature with a salad and a
glass of something cold. Alternatively, slice it up for a portable picnic
70g golden unrefined caster sugar
treat. I love to use a mix of tomatoes in different colours and sizes – it
looks so pretty. The pastry is fuss free and fast, no need to rest it; just
For the buttercream and filling
roll it straight out, fill and bake.
500g unrefined icing sugar, sifted.
I hope you’ll enjoy baking and cake making this month and I look
225g soft unsalted butter
forward to seeing you in next month’s issue. Do get in touch if you
have any baking related questions and tag us in photos of your bakes.
3tbsp Lemon curd
I’m on Instagram and also tiktok @julietsearbakes
Happy Baking!
1 Preheat the oven to 180°C/Gas Mark 4 and grease
and base and side line 3 x 20cm (8in) cake tins.
Juliet xx 2 Mix the flour and baking powder together in a

large bowl.

3 Cream together the butter, sugar, cordial 6 While the cakes are warm, spear in sponge and repeat with lemon curd and
and lemon zest until light and fluffy, then lots of holes with a skewer through the buttercream. Top with the third sponge,
gradually add the eggs until incorporated. sponges and drizzle the elderflower trimmed side down and smooth around
Gently mix in the flower and baking syrup (with a pastry brush to ensure it’s the sides of the cake to cover over the
powder until just lightly mixed. all even) over the cakes so that it soaks in. joins in the layers. Spread over the top
of the sponge and cover all over the
4 Spoon the mixture into the cake tins, 7 Make the buttercream by beating the sponge in the naked style. Use a side
then bake for 20-25 minutes or until icing sugar, butter and cordial together scraper if you have one to create that
cooked, then turn out onto a wire rack, until very pale, fluffy and creamy. ‘barely there’ frosting look.
removing the paper.
8 Trim the cakes to level if they have 10 Add some freshly washed
5 While the cakes are baking, place any humps from the rise. elderflower if you can get hold of some
the lemon juice, water, elderflower or use any pretty edible flowers you like
cordial and sugar in a saucepan and 9 Layer the sponge by placing the first and add some lemon slices.
heat gently until the sugar has dissolved cake onto a board or stand, spread over
completely, reduce the liquid by about a with half the lemon curd, then spread
third on a gentle simmer. over some buttercream. Add the second

CAKE HEAVEN
Heritage tomato galette

SERVES 8 2 When ready to assemble, preheat the 5 Add half the grated cheese, arrange
300g tomatoes (use a mixture of oven to 160°C/Gas Mark 3 and line a the tomatoes in a pretty style as shown,
sizes and colours) baking sheet with non-stick parchment. add fresh thyme and more cheese and
75g strong Cheddar, grated leave a border of about 5cm (2in) around
1tbsp fresh chopped oregano or 3 For the pastry, tip the flour, butter the edge. Season.
thyme or a mix and a good pinch of salt into a
Sea salt and freshly ground black food processor and blitz to a fine 6 Brush the exposed pastry border
pepper breadcrumb-like consistency. Beat the with some beaten egg, then fold the
Beaten egg egg in a jug, then tip into the processor border up so it slightly overlaps the
and pulse to a soft dough – if it seems tomato filling.
For the pastry dry, add ½tsp cold water at a time until
180g plain flour, plus extra for it comes together. 7 Brush the pastry with more beaten
dusting egg, then bake for 50-55 minutes until
100g cold unsalted butter, diced 4 Knead the pastry briefly, pat into a the pastry is golden, crisp and the
1 free-range egg round, then roll out on a lightly floured tomatoes have softened and browned
½tsp salt surface to begin with. Before the pastry a little.
is fully rolled out, transfer it to the lined
1 Slice the tomatoes, place in a tray and continue rolling out to a roughly 8 Leave to sit for 5-10 minutes then
colander set over a large bowl, sprinkle 30cm (12in) circle; this is the best way, serve warm. Top with a few fresh herbs
over 1tsp salt and set aside for one hour so you don’t have to lift the pastry onto and serve with a salad.
to draw out the moisture. the paper to prevent it tearing.

t i m e t rea
t a
e aftEenrnoon tea with friends!
j o y a n i n d u l g e n t t
s
CHURROS
COFFEE, RUM & RAISIN ICE CREAM
WILDFLOWER HONEY & BROWN SUGAR BLONDIE
3-INGREDIENT COFFEE LOLLIES
VEGAN CINNAMON TEAR & SHARE LOAF
EASY SWEET POTATO CHOCOLATE BROWNIES
JAMMIE DODGER MILLIONAIRE SHORTBREAD

TEATIME TREATS
Churros
SERVES 16-20 5 Once all of the churros are cooked, 7 Place the remaining ingredients in a
250ml water turn off the heat under the pan to saucepan on a low heat, stirring until
60g unsalted butter make the chocolate sauce. everything is combined, then stir in
2tbsp caster sugar the melted chocolate. Divide the
125g plain flour 6 Break up the chocolate and place in chocolate into dipping bowls or cups.
1tsp ground cinnamon a heatproof bowl set over a pan of
½tsp table salt simmering water. Stir until the 8 Arrange the churros on a platter or
2 Clarence Court Hens eggs, chocolate has melted. board lined with greaseproof and let
beaten everyone tuck in.
Vegetable oil, for frying
2tsp ground cinnamon By Clarence Court Eggs (www.clarencecourt.co.uk)
100g caster sugar
100g dark chocolate (at least
70% cocoa solids), chopped
40g unsalted butter
250ml double cream
1tbsp caster sugar
Fresh nutmeg, grated
A pinch of chilli powder
1 Place the water, butter and sugar in a

large saucepan, bring to the boil and
simmer for two minutes or until the
sugar is dissolved. Remove the pan
from the heat and stir in the flour, salt
and cinnamon to form a thick paste.
Allow the mixture to cool for 5-10
minutes, then stir in the beaten eggs a
little at a time to form a drop-able dough.
Transfer the dough to a piping bag.
2 Blitz the sugar and ground

cinnamon together and spread out
on a plate lined with kitchen paper.
3 Half fill a large pan with vegetable

oil, place on a medium heat until the
temperature reaches 180°C/350°F.
Very carefully hold the piping bag
nozzle down about 10cm (4in) above
the pan of hot oil. Squeeze out a
10cm (4in) length of the dough and
cut it off into the hot oil with scissors.
Repeat 3-4 times and allow the
churros to cook for 3-4 minutes or
until golden brown.
4 When ready, quickly and carefully

remove the churros with a slotted
spoon onto the kitchen paper lined
plate for a few seconds, then roll
them in the cinnamon sugar. Transfer
to the cooling rack and repeat
the process with the remaining
churros mix.

Coffee, rum & raisin ice cream
SERVES 6 3 Whisk the cream in a separate
100g raisins bowl until just forming soft peaks.
4tbsp dark rum
2tbsp Camp Coffee, plus extra 4 Fold the egg yolks, cream and
for drizzling raisin mixture into the egg whites
4 large free-range eggs, and transfer to a large freezeproof
separated container and freeze for 4-6 hours,
100g caster sugar stirring once.
300ml double cream
Wafers, to serve 5 Serve with wafers, drizzled with a
little Camp.
1 Place the raisins, rum and Camp
Coffee in a bowl and set aside for Top tip: For speed, heat the rum and
two hours. raisin mixture in the microwave on high
for one minute, then allow to cool.
2 Whisk the egg whites to soft peaks Omit the rum for a non-alcoholic
and gradually whisk in the sugar to version.
give a stiff, glossy texture. By Camp Coffe
(www.campcoffeeclub.co.uk)
Wildflower honey & brown sugar blondie

SERVES 8 4 Bake for 30-40 minutes, or until a the blondies will be dry. Allow to cool
340g melted salted butter skin has formed on the top and the in the tin, then place in the fridge for at
350g soft light brown sugar blondies are still soft in the centre and least two hours before cutting.
2tbsp Rowse Wildflower Honey around the edge. Do not overcook, or
2 large free-range eggs
410g plain flour By Barefoot Bakery for Rowse Honey (www.rowsehoney.co.uk)
200g white chocolate drops
5g salt

Mark 2 and line a 28x20cm (11x8in)
brownie tin.
2 Melt the butter, then add the melted

butter, sugar, honey, salt and vanilla
to a bowl or mixer. Mix for about
one minute to combine. When the
butter has cooled slightly, add the
eggs and mix for another minute.
3 Take a tablespoon of the flour and

coat the chocolate with it, then add
the remaining flour and flour-coated
chocolate to the mixing bowl. Mix
very quickly until just combined,
being careful not to over-mix, then
pour into the brownie tin.

TEATIME TREATS
3-ingredient coffee lollies By Camp Coffee (www.campcoffeeclub.co.uk)
MAKES 8
300ml lemonade
2tbsp Camp Coffee
200g condensed milk
1 Mix all the ingredients together until

well combined. Pour into eight
prepared ice lolly moulds, adding a lolly
stick to each.
2 Freeze for 4-5 hours, ideally

overnight.
3 To remove from the moulds, dip

briefly in hot water.
Top tip: Try cola or ginger ale instead

of lemonade if desired
Vegan cinnamon tear & share loaf By The Easy Peasy Baking Campaign (www.fabflour.co.uk)
SERVES 6 leave to prove for 20 minutes. After

200ml water 10 minutes, preheat the oven to
60g vegan spread (we used 185°C /Gas Mark 4 and grease a loaf
Vitalite), plus extra for tin with vegan spread.
greasing
1tsp fast-action yeast 4 After the dough has proved, tip it
300g strong white bread flour onto a lightly floured surface and roll
90g light brown sugar out into a 30x30cm (12x12in) square.
1tsp ground cinnamon Spread the remaining vegan spread
200g icing sugar evenly over the dough with the back
of the spoon, then sprinkle with
the cinnamon and remaining light
1 Put 30g vegan spread in a brown sugar. Roll the dough into a
measuring jug and melt in the sausage shape.
microwave. Top up with 165ml warm
water from the tap and stir in the 5 Divide the dough into six equal
yeast with the spoon. pieces and place into the loaf tin,
spirals facing up. Bake in the oven
2 Combine the flour and 30g light for 20-25 minutes, turning the tin
brown sugar in a large mixing bowl after 10 minutes.
and pour in the yeast/water/butter
mixture. Bring together to form a 6. Rinse the jug, measure 35ml cold
dough with your hands. tap water and mix in the icing sugar
to make a glaze. Once the loaf has
3 Tip the dough out onto a lightly finished baking, allow it to cool
floured surface and knead for slightly before removing from the tin
five minutes. Return to the mixing and drizzling with the glaze. Tear
bowl, cover with a tea towel and apart and enjoy.

Easy sweet potato chocolate brownies
MAKES 16 1 Preheat the oven to 190°C/Gas thoroughly. The mixture will be
350g sweet potato Mark 5 and line a 34x20cm (13x8in) quite thick.
300g peanut butter brownie tin with parchment paper.
1tsp vanilla essence 4 Gradually add the milk, stirring
150g rice flour 2 Peel, cube and boil the sweet together until the mixture is
125g coconut sugar potatoes until soft. Warm the peanut fully combined.
1tsp baking powder butter through in a pan until loosened.
A pinch of salt 5 Smooth the mixture into the tin,
150g cocoa powder 3 In a large bowl, mash the sweet then bake in the oven for 25 minutes.
40g cocoa nibs potato until smooth, then add the
40g dried cherries peanut butter and combine. Add all 6 Remove from the oven and cut into
250ml almond or coconut milk the other dried ingredients and mix squares. Leave to cool, then dust
Icing sugar, to dust with icing sugar before serving.
By Seasonal Spuds (www.seasonalspuds.com)

TEATIME TREATS
Jammie Dodger millionaire shortbread

MAKES 16-20 dough. Add in the freeze-dried 6 To decorate, add the chocolate to a
For the shortbread raspberries and mix again until heatproof bowl and melt in
325g plain flour evenly distributed. 20-second bursts, stirring in
225g caster sugar between until it is smooth and
150g unsalted butter 3 Press the dough into the bottom of completely melted.
6g freeze-dried raspberries the lined tin until flat and even, then
bake for 20-25 minutes or until 7 Add the raspberry jam to a
For the caramel golden. Remove from the oven separate bowl and stir to loosen it.
397g tinned condensed milk and set aside. Pour the chocolate over the top of
50g caster sugar the caramel and smooth.
75g golden syrup 4 For the caramel, put the condensed
225g unsalted butter milk, sugar, golden syrup and butter 8 Add spoonfuls of the raspberry jam
into a large pan over a low heat. Stir randomly over the top and, using a
For the chocolate topping continually until the sugar has skewer, swirl it into the chocolate.
400g white chocolate dissolved and the butter has melted. Decorate with
100-150g raspberry jam Turn the heat up to medium and boil Jammie Dodgers and freeze-
120g Jammie Dodgers until the caramel has thickened and dried raspberries.
darkened in colour. Stir continuously
1 For the shortbread, line a 23cm to ensure the caramel doesn’t burn. 9 Once the chocolate has set,
(9in) square cake tin with non-stick remove the millionaire shortbread
baking paper and preheat the oven to 5 Once the caramel is nice and thick, from the cake tin and cut into
180°C/Gas Mark 4. 4-6 minutes, pour it over the top of individual slices.
the shortbread biscuit and leave to
2 Add the flour, sugar and butter to a cool. Place in the fridge until the
Sarah Mark from A Spoonful of Vanilla
bowl and mix until it forms a soft caramel had cooled and set. (www.aspoonfulofvanilla.co.uk)

TREATS WITH A TWIST
Great British Bake Off finalist Crystelle Pereira shares her exciting experiments with
flavour with these tantalisingly tasty creative bakes!
Lime, coconut & sesame cake
This is my take on the classic lemon loaf sugar green! Then, add the zesty sugar 7 Pour the batter into the lined loaf tin,
cake, except that I’ve changed almost mix to the butter, and beat this together level out with a spatula, then bake in the
every single ingredient… but with good until combined, scraping down with a oven for around 50 minutes, until a skewer
reason! There’s something about lime, spatula every so often. comes out clean. Allow to cool in the tin
versus the standard lemon, that just before transferring to a wire rack.
provides an extra fresh and sharp flavour. 4 Add the coconut oil and beat until pale
Here, it’s balanced out with the nutty and and fluffy (for about 7 minutes on a stand 8 While the cake is cooling, make the lime
rich flavours of coconut and sesame. mixer), then add the vanilla bean paste (and icing. Place the icing sugar in a bowl and
coconut extract, if using) and beat again. add the lime juice, bit by bit, until it forms a
For the sponge Add the eggs, one at a time, mixing until thick but runny consistency.
50g desiccated coconut, plus extra fully incorporated before adding the next.
to decorate 9 Once the cake is cool, use a spoon to
3tbsp black sesame seeds, plus extra 5 Melt the coconut cream in the drizzle the icing all over the top, then
to decorate microwave for 10-15 seconds until smooth sprinkle over the reserved desiccated
50g unsalted butter, at room but not hot. coconut, sesame seeds and lime zest.
temperature Leave this to stand for about 10 minutes,
225g caster sugar 6 In a separate bowl, sift in the flour, to allow the icing to firm up slightly, then
Grated zest of 3 limes, plus extra to baking powder and salt and whisk to slice and serve!
decorate combine. Then, using a spatula, fold the
25g coconut oil, melted dry mix into the batter in three parts until Top tip The black sesame seeds add a
½tsp vanilla extract no streaks remain, alternating with the lovely visual element to the cake (think of it
¼tsp coconut extract (optional) coconut cream – be careful not to overmix. as a step up from poppy seeds) but if you
3 free-range eggs Finally, add the toasted coconut and can’t get your hands on black ones, white
100ml coconut cream, at room sesame seeds, reserving some of the will do – you just won’t have that speckled
temperature garnish, and fold this into the batter until crumb.
160g plain flour well dispersed.
1½tsp baking powder
¼tsp fine sea salt
For the lime icing

100g icing sugar
Juice of 2 limes
1 Preheat the oven to 180°C/Gas Mark 4 and

line a 22x11x6cm loaf tin with baking paper.
2 Place the desiccated coconut and

sesame seeds in a dry frying pan and toast
over a low heat for about 5-7 minutes until
golden. Transfer to a bowl and set aside.
3 Beat the butter in a bowl until soft and

creamy (a stand mixer works best here to
beat in enough air). In a separate bowl,
combine the sugar and lime zest and use
your fingers to rub these together, which
will release the oils from the zest and
create a lovely citrus aroma, and turn the

TWISTED TREATS
Maple, pecan & apple popcorn bites

This is my homage to the gooey 5Place the butter in a large saucepan (this mix really well, ensuring everything is coated
marshmallow and crispy rice bars I used needs to be deep and wide as it will double up in the marshmallow mixture.
to love as a kid. Here, I’ve added as our mixing bowl), and melt over a low heat,
popcorn for extra crunch and taken the stirring continuously for about 10 minutes. 8 Tip the mixture into the prepared dish and
flavours one step further with my You want to take it past the point of melting press down firmly to make sure it is as
favourite combination of apples, until it froths vigorously and you start to see compact as possible (I like to splash my
pecans, maple and brown butter. We’re light brown solids form at the bottom. At this hands with a bit of water to make it easier to
using dried apples, which have a lovely, point, immediately add the maple syrup, handle). Transfer to the fridge to firm up.
concentrated flavour and a chewy vanilla bean paste and salt and stir to combine.
texture to contrast against the crispy 9 Now make the glaze. Combine everything
elements, with buttery roasted pecans 6 Then, add in the marshmallows and stir in a small bowl and whisk well until smooth.
and nutty brown butter that pair until the mixture is melted and smooth. Drizzle this liberally over the popcorn mix, then
perfectly with the mellow maple syrup. Remove from the heat. place back in the fridge to firm up for at least 2
When I first made these, my family hours. Cut into 16 squares.
devoured the entire tray in one day 7 Pour the dry popcorn mixture into the
which is hopefully a testament to how marshmallow mixture, and use a spatula to
addictive they are!
110g pecans
70g salted popped popcorn/115g
popcorn kernels (if popping from
scratch)
80g puffed rice cereal
110g dried apple rings, roughly
chopped
110g unsalted butter
70ml maple syrup
1tsp vanilla bean paste
½tsp fine sea salt
240g white marshmallows
For the maple glaze

15g icing sugar
1tbsp maple syrup
A pinch of fine sea salt

Mark 4 and line a 20cm square dish with
baking paper.
2 Arrange the pecans on a baking tray and

roast for 10 minutes in the oven, then allow to
cool slightly before chopping into small
chunks. Set aside.
3 If making popcorn from scratch, pop

the popcorn either in the microwave or in
a dry pan on the hob, discarding any
unpopped kernels.
4 In a large bowl, combine the popcorn with

the pecans, puffed rice cereal and chopped
apples and mix to combine.

Tiramisu pancakes
You know those breakfasts that are so 42g milk chocolate chips (or more if double cream to soft peaks, making sure
tasty and indulgent that they make you you want it more chocolatey) not to overwhisk. Using a spatula, gently
question whether they could double up as 1tbsp cocoa powder, to dust fold this into the mascarpone and place in
a dessert? Well, these tiramisu pancakes 20g dark chocolate, cut into thin the fridge until ready to assemble.
fit that brief perfectly! Many of us need a shards, to decorate
caffeine hit in the morning, so these fluffy, 3 For the coffee maple syrup, combine the
coffee-infused pancakes, studded with For the mascarpone coffee granules with 1/2tbsp hot water in a
chocolate chips for little bursts of 250g mascarpone small saucepan and stir until dissolved.
sweetness, layered with silky smooth 2tsp coffee liqueur (optional) Add the maple syrup and place over a low
mascarpone cream, and drenched in a 2tbsp runny honey heat, stirring constantly, until slightly
coffee maple syrup are just… 100ml double cream thickened. Remove from the heat and
lifechanging. I don’t think I can ever eat a 1tbsp vanilla bean paste pour into a small dish.
normal stack of pancakes again and,
whether you make this for breakfast or 1 First make the pancake batter. In a large 4 Now it’s time to fry the pancakes! Place a
dessert, make sure you savour every bite. bowl, whisk the coffee with the hot water to large non-stick frying pan over a
dissolve, then add the milk, vanilla and coffee medium-low heat and melt 1 tablespoon
For the pancakes extract and mix again. Add the egg and butter. Once the pan is warm, spoon three
4tbsp instant coffee granules melted butter and whisk to combine. In a large circles of batter onto each corner of the
2tbsp hot water separate bowl, combine the flour, baking pan. Sprinkle chocolate chips over each
120ml full-fat milk powder, salt and sugar and mix to combine. pancake (about 10 chips per pancake) and
1tbsp vanilla bean paste Make a well in the centre and slowly pour in cook for 2½ minutes – bubbles should form
½tsp coffee extract (optional) the wet mixture, whisking the batter on top. Carefully flip the pancakes and cook
1 large free-range egg constantly until there are no lumps. Add in for a further 2 minutes, then transfer to a
2tbsp melted unsalted butter the vinegar and mix to combine, then set plate and keep warm. Repeat this process
(cooled slightly) or olive oil, plus aside at room temperature for about 15 with the rest of the batter, topping up the pan
extra for frying minutes. with more butter if needed when frying.
1tsp baking powder 2 To make the mascarpone cream, in a 5 Now, you're ready to see this
¼tsp fine sea salt bowl, combine the mascarpone, coffee masterpiece come together. Place one
4tbsp light soft brown sugar liqueur, honey and vanilla and mix until pancake on a plate and spread 1 heaped
1/2tsp apple cider vinegar smooth. In a separate bowl, whisk the tablespoon of the mascarpone cream on
top. Repeat this stack-and-spread process
with the pancakes, until you have a tall
stack, with the top layer being
mascarpone cream.
6 Using a small sieve, dust the stack with

cocoa powder, and sprinkle with your
wonderfully thin chocolate shards. You
can either drench the entire stack or each
individual pancake in coffee maple syrup
and then of course tuck in immediately.
Recipes on pages 46-48

are taken from Flavour
Kitchen by Crystelle
Pereira is published by
Kyle Books. Photography
by Vanessa Lewis.

GLUTEN-FREE BAKING
GLUTEN-FREE BAKING
Make gluten-free baking simple with these beautiful, approachable recipes where
everything not only looks delicious but tastes delicious, too!
Blueberry, apple & lemon muffins
MAKES 6 LARGE MUFFINS 7 Decorate the top of each muffin with a before turning out onto a wire rack. Serve
1tbsp chia seeds couple of slices of apple and a few warm or at room temperature.
60ml boiling water blueberries, transfer to the oven and bake
2 free-range eggs for approximately 20 minutes, then rotate Top tip Removing the muffins from their
125ml light oil (e.g. sunflower) or the tray and continue to bake for a further tin to cool completely prevents the
melted butter 10 minutes, or until the muffins are lightly muffins sweating in the tin and going
250ml milk (or non-dairy alternative) golden and a skewer inserted into the soggy. If your grated apple turns brown, it
275g gluten-free self-raising flour centre of each comes out clean. will make no difference to the end result.
¼tsp bicarbonate of soda, sifted If using frozen blueberries, keep them
100g brown sugar 8 Remove the muffins from the oven and frozen until needed. That way they won’t
½tsp ground cinnamon leave to cool in the tin for 10 minutes defrost and turn your batter purple.
200g fresh or frozen blueberries, plus
extra to decorate
150g grated apple, plus extra apple
slices to decorate
Finely grated zest of 1 lemon
BOTH
1 Preheat the oven to 190°C/Gas Mark GLUTEN-
AND DAIRY-
5 with the oven rack positioned in the FREE!
middle of the oven. Line a large 6-hole
muffin tin with high-sided muffin wraps
(or grease the tin with a little butter or oil if
not using papers).
2 Mix the chia seeds and boiling water

together in a small bowl. Set aside for
2-3 minutes to form a gel.
3 Whisk the eggs, oil and milk together in

a separate bowl. Tip in the chia gel and
whisk again to break up the gel. Set aside.
4 Add the dry ingredients to a large bowl

and whisk well to combine.
5 Using a spatula, tip the wet mix into the

dry mix and gently fold it through until just
mixed. (The mix should still be lumpy.) Fold
in the blueberries, apple and lemon zest.
6 Using a spring-loaded ice-cream scoop,

take a flat scoop of mixture and empty it
into a muffin wrap. Repeat the process so
you have two scoops per muffin wrap.
(The mix should be about two-thirds of
the way up each muffin wrap, leaving
enough room for the muffins to rise.)

Lamingtons
MAKES 6 7 Whisk together the cocoa, icing sugar, Top tips
115g good raspberry jam coconut oil and boiling water in a large • Be sure to freeze the sponge slightly
300g cocoa, sifted mixing bowl until smooth and free before dipping it into the icing – if the
100g icing sugar, sifted of lumps. sponge is too soft it can fall apart in the
80ml coconut oil icing mix. Replace the raspberry jam
300ml boiling water 8 Remove the sponge from the freezer with strawberry jam if you prefer.
195g shredded coconut and dip each portion into the chocolate • The finished lamingtons can be stored
icing, making sure it’s completely coated in the freezer for up to 1 week. Remove
For the sponge on all sides. Sprinkle all over with from the freezer and leave to sit for 20
7 large free-range eggs shredded coconut, then transfer to a lined minutes before serving.
165g caster sugar baking tray for the coating to set.
110g gluten-free self-raising flour
9 The lamingtons are best left to set in
1 Preheat the oven to 180°C/Gas the freezer for at least 15 minutes
Mark 4 with the oven rack positioned in before serving.
the middle of the oven. Grease a
32x18x3cm baking tin and line the base
with baking paper.
2 For the sponge, whisk together the

eggs and sugar in a saucepan set over a
medium heat. Once the mix is hot to the
touch (around 65°C/150°F), transfer it to
the bowl of a stand mixer with the whisk
attachment and whisk on high speed for
7-8 minutes, until light, creamy and
doubled in volume.
3 Remove the bowl from the mixer and

gradually sift in the flour, folding it through
gently with a spatula as you go. Continue
until all the flour has been added and
everything is completely combined, then
spoon the batter evenly into the prepared
tin and bake for 30-35 minutes, until
golden and lightly firm to the touch.
Remove from the oven and leave to
cool completely.
4 Once cool, turn the sponge out onto a

chopping board. Peel the baking paper off
the base of the sponge and cut the cake
in half horizontally using a bread knife.
5 Warm the jam a little and spread it

generously over one of the sponge
halves, then stack the other half of the
sponge on top and even up the sides with
your knife.
6 Cut the sponge sandwich into portion-

sized pieces and arrange these on a plate
or a wire rack. Transfer the plate or rack to
the freezer and leave the sponge for
30 minutes to harden (this will make it
easier to handle for icing).

GLUTEN-FREE BAKING
Lemon & coconut cake

SERVES 8
80g coconut flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
6 free-range eggs, at room
temperature
295g caster sugar
330ml sunflower oil
1tsp vanilla paste
Grated zest and juice of 2 lemons,
plus the juice of 1 extra lemon
for brushing
Toasted coconut flakes, to decorate
For the lemon glaze

250g icing sugar, sifted
60ml lemon juice
Finely grated zest of 1 lemon, plus
extra strands of zest to decorate
1 Preheat the oven to 170°C/Gas Mark

3 with the oven rack positioned in the
middle of the oven. Grease a 20cm round
springform cake tin and line the base and
sides with baking paper.
2 Sift the coconut flour, ground almonds,

baking powder and cinnamon into a bowl
and whisk together thoroughly.
3 Using a stand mixer with the whisk cool completely in the tin before releasing up to 1 month, then remove from the
attachment, or in a large bowl with a hand the spring, removing the sides and freezer when ready to eat and glaze and
mixer, whisk the eggs and sugar together peeling away any baking paper as slice your cake while still frozen for
on high speed until pale and fluffy. Slowly necessary. Remove the cake tin base by perfect slices (allow 20 minutes to defrost
add the oil and vanilla and continue to sliding the cake onto a serving plate. after cutting before serving).
whisk for 30 seconds more.
7 Make the lemon glaze by mixing the Top tip If the cake is looking a little dark
4 Using the paddle attachment on low icing sugar, lemon juice and lemon zest on top towards the end of the cooking
speed, add the sifted dry ingredients and together in a bowl until smooth. time, don’t worry. That’s how it should
fold in until everything is mixed together look. It won’t be burnt. Be sure to sift the
thoroughly, then add the zest and juice of 8 Pour the icing over the top of the cake, dry ingredients – the coconut flour in
2 lemons and mix well. then use a flat-bladed spatula to quickly particular needs it, as it has a tendency to
smooth the glaze out so it gently tips be lumpy and tricky to break down during
5 Pour the batter into the prepared tin and over the sides to create a drip effect. the mixing process.
smooth the top with the back of a spoon. Decorate with toasted coconut flakes
Bake for 1 hour 15 minutes, rotating and a little lemon zest. If you want the
halfway through for even cooking, until the icing to set (which makes it easier to
cake is dark golden, a skewer inserted into slice), place the cake in the fridge for The recipes on pages 59-61
the centre of the loaf comes out clean, or 10 minutes before slicing. are taken from Gluten-Free
Baking Made Simple:
the cake springs back when you press Properly delicious
down gently on the top with two fingers. 9 This cake will stay fresh in an airtight Wholegreen Bakery
container in the fridge for up to 5 days. It recipes for home by Cherie
Lyden, photography by Ben
6 Remove the cake from the oven and also freezes beautifully – simply wrap the Dearnley, published by
brush the top with lemon juice. Leave to (un-iced) cake in clingfilm and freeze for Murdoch Books (£20).

THE PERFECT CUPPA!
The UK is a nation of diehard tea lovers, with 100 million cups of consumed every
single day. The humble cuppa is integral to many people’s day, but are you getting
the most from your brew?
How to make the best ever brew with tea

tips from the professionals
Jake McMullon, expert tea buyer and blender at Ringtons, a family-owned tea company in its fifth generation, gives his top
tips to making the best brew ever. Founded in 1907, its team have been making and brewing the nation’s best loved tea for
over 115+ years – so they know a thing or two about creating the very best cuppa!
1 Mugs make a difference the tea before using it will help your time and low minimum fill levels, as this
Choosing the right type of mug to infusion along. can cut the time it takes to make a single
conduct heat and retain it effectively cup of tea.
while not affecting the taste, is a key part 2 Energy saving hacks
of making a tasty cup of tea. Glass, china As the cost of living continues to rise, it 3 Fresh = flavourful
and porcelain are all smooth, non-porous pays to take care of your kit. For example, Always use freshly boiled water for your
and won’t affect the flavour of your brew. limescale build-up inside your kettle can tea and if you’re really serious about your
Thicker mugs will retain the heat for impact how quickly it heats up, thus using brew, use a water filter to eliminate any
longer, whereas thinner, more delicate more energy. If you’re investing in a new flavour impairers within the water. Hard
cups will lose heat faster. Warming your kettle, keep your eyes open for a kettle water contains a higher mineral content
mug to roughly the same temperature as with variable temperatures, a rapid boil and can result in a darker, denser tea,
whereas soft water makes a more
desirable flavour. Over-boiling your water
can result in oxygen levels being reduced
which results in a blander tasting tea.
If you’re using a temperature-controlled

ESSENTIALS
A 2022 survey by Censuswide showed

that twenty per cent of UK tea drinkers
add their milk first. However, at Ringtons
we do things differently. Scientifically,
when you add cold milk to the mug first,
the temperature of the boiled water
lowers slightly and the tea won’t brew as
effectively. If added first, it can affect the
steeping process and you won’t get to
experience all the flavours your tea leaves
have to offer. To get the best infusion
possible, add your tea first, brew to your
taste, then add the milk after.
This also means that you can better judge
the strength of your tea, as milk will affect
the colour and aroma.
kettle, the optimum temperature for semi-skimmed milk will add a creamy 8 Let it sit before sipping
brewing black tea is ideally between note to your tea, making it smooth and Allowing your tea to sit before drinking it
95-98°C/103-208°F. If your kettle shows rich. You may find that skimmed and not only lets it come to a drinkable
temperature readings, we recommend low-fat offerings are too watery and don’t temperature, but some of the more subtle
using water that has reached 98°C give you the same silky-smooth texture. flavours will come to the fore at a slightly
degrees as it holds the highest level of They’re also unlikely to balance out any cooler temperature. Most importantly, it
oxygen. Measure out the amount you bitterness in the tannins. Black tea is means you won’t burn your mouth.
need using your chosen mug and only typically stronger and bolder in flavour
boil the water you need to save on than its paler cousins and it stands up well 9 Seal in the store cupboard
energy costs. to milk and sweeteners, making it the We recommend storing your tea in an
ideal choice for your morning cuppa. airtight container so that your tea bags
4 Steeping for success If you’re using non-dairy alternatives such don’t take on any other unintended
The age-old question; how long do you as soya milk, you may find that it splits in flavours from your cupboards. If left in an
leave your tea bag to brew? For black tea, hot tea. Warming the milk beforehand will opened bag, your tea is likely to take on
we recommend leaving it to brew for help to combat this. the taste of the ingredients around it.
around 4 minutes, depending on how
strong you like your cuppa. More delicate 7 Mif vs Tif The most important thing to remember?
green tea only needs around 2 minutes at There’s nothing more divisive in a Take time to enjoy your tea. All of these
a lower temperature. Generally, the household or office than those who add tips are just that; tips and guidelines. We
milder the tea flavour, the shorter the their milk in first, (Mifs) or those who prefer know everyone has their own particular
brew time. Don’t leave it for too long their tea in first, (Tifs). Historically, some tea tastes and we won’t judge however
though as this can result in unpleasant have theorised that milk was added to the you want to enjoy your brew.
bitterness and astringency. cup first to stop the delicate china cracking For more information, visit
from the addition of boiling hot tea. www.ringtons.co.uk.
5 Cover your cup
One of our little-known top tips is to cover
your tea while steeping. This retains more
of the heat and maintains a consistent
temperature, which allows the tea leaves
to unfurl and the flavours to be released.
Most experts also agree that gently stirring
your teabag during the steeping process
will help to release more of the flavours.
6 The great milk debate

The percentage of natural fat in the milk
used will affect the taste and texture of
your typical cuppa. Both whole-fat and

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Rollagranola
Kick start your morning the right way with Rollagranola, the proper granola company. Handmade in small
batches to ensure each bite is filled with great flavour – the ultimate way to begin your day.
Rollagranola prides itself on being the leading granola experts, using the highest quality ingredients and
packed full of nutritional nuts to ensure each and every batch is 100% perfect. Great for adults and children
alike, it is ideally served with a delicious dollop of yoghurt or a splash of ice cold milk.
£4.99 from www.rollagranola.com and independents nationwide.
Travel Mug
The Contigo SNAPSEAL Travel Mug is designed
for an easy, one-handed drinking experience for
ambitious front-runners. Tea or coffee stays hot for
up to 7 hours or cold for up to 18 thanks to its vacuum
insulation, while it keeps drinks leak-free, spill proof
and at just the right temperature for 100% life-proof
use. Contigo have recently launched their new Cotton Oven Gloves
product Byron 2.0 SNAPSEAL Travel Mug. £24 from Made from 100% cotton, these oven gloves bring
www.amazon.co.uk/contigo. charm and character to the kitchen, are perfect for
handling hot puddings and pies and make perfect gifts
for cooks! Available from
Pick of the
www.countrymouse.co.uk, £22 each.
PRODUCTS
TREAT YOURSELVES TO THE
LATEST PRODUCTS TO
HIT THE SHELVES!
Pub in a Box
Pub in a Box is the perfect gift for any beer fan
and includes everything they need for a quiet night
in. There are three different options in the range,
including a gluten-free set, and each contains some of
Salcombe Brewery Co.’s fabulous beer, tasty snacks
from the West Country, branded glasses, beer mats
and bar towels. £19.99 from salcombebrewery.com. Drizzler Peanut Butter
Whole Earth Drizzler introduces a new way to enjoy
the naturally delicious taste of peanut butter. With
its unique, super smooth ‘drizzable’ texture and easy
squeezy bottle, its perfect for breakfast, snacks, lunch
or dinner. Simply shake, squeeze and drizzle. Available
Time to Bake Apron in Waitrose and Tesco, Whole Earth Drizzler has comes
Does the flour go everywhere when you are in Classic Roasted Super Smooth Peanut Butter and
baking? Well now you can stay nice and clean with Golden Roasted Super Smooth Peanut Butter. £3.30.
this beautiful British-made apron from Corinne www.wholeearthfoods.com.
Alexander. Machine washable and fade resistant,
this 100% premium cotton apron is a great addition
to the kitchen. £25 from
www.corinnealexander.co.uk. Tracklements Father’s Day Bundle
Give the gift of fabulous flavour with this bundle which
includes Wholegrain Chilli Mustard, Sweet Mustard
Ketchup, Fresh Chilli Jam, Tomato & Chilli Chutney and
a Particularly British Piccalilli. It’s time to celebrate dads
so spoil your master chef with this fantastic pantry treat.
£21.95 from www.tracklements.co.uk.
Set of 4 Bee Mugs

With their 'Bee happy' message and sweet
bumblebee motif, these china mugs from the
M&S Collection add extra charm to your brew.
The StayNew technology removes almost all
the pores from the ceramic, meaning they are
resistant to chipping and temperature changes.
It also ensures the colours stay fresh and
bright for longer, even when washed in the
dishwasher. £12.50 from
www.marksandspencer.com.
cake decorating
heaven
Techniques to hone your decorating skills no matter your level!
ICE CREAM DRIP CAKE STENCILLING WITH ROYAL ICING
BOHO FOREST CAKE WOLLERTON OLD HALL ROSES
THE CONFIDENT CAKER OSTEOSPERMUM
FATHER'S DAY CAKE POPS 12 MONTHS OF BIRTHDAYS
PROUD COACH CHEERS POPS

ICE CREAM DRIP CAKE
Perfect for the summer season, as a gravity defying ice cream cone stuffed
with cake to the top of a fun drip cake – it’s sure to be a crowd pleaser!
MAKE THE LAYERED CAKE 5 In a bowl, weigh out another 450g of

1 Soften the butter in the microwave and cake batter and add in the orange extract
add this into a mixing bowl along with the and orange food colouring. Mix and add
caster sugar. Mix on high for one minute to into a second cake tin.
combine well.
Cake artist:
Dani Brazier for Blue
Door Bakery
160 fan oven 6 Lastly, add 30g of cocoa powder into
the remaining cake batter, mix and add
Edibles 2 Add in the flour and eggs. Mix again into the last tin.
350g butter until you have a smooth cake batter.
350g caster sugar
6 medium eggs
2tsp orange extract
30g cocoa powder
300g unsalted butter (soft)
600g icing sugar
1tsp vanilla extract 7 Cook on 160C (fan oven) for 30 minutes
Pink food colouring 3 Add in the vanilla extract and mix one or until a skewer comes out clean.
Edible sprinkles last time.
50g dark chocolate
50g double cream
Equipment
3x 6in round cake tins
Palette knife
Side scraper
8inch cake board
Ice cream cone
8 Leave to cool for 20 minutes, then take
4 Line your cake tins and add approximately out the cake tin, wrap in long film and
450g of cake batter into a tin. refrigerate for 3-4 hours before using.
TOP TIP
Be sure to tell your recipients about the
cocktail sticks inside the cone!

CAKE DECORATING

9 When ready to decorate, level the 13 Dollop a big pile of pink buttercream 16 Hold your palette knife on the edge of
cakes and keep the excess cake. on top of the cake and begin to smooth the cake and drag towards the centre.
down and around the sides of the cake. This will give a sharp edge of
buttercream. Refrigerate for 40 minutes.
STACK AND COVER

THE CAKE
10 Stack the cakes on a cake board using MAKE THE ICE
some buttercream in all the layers and to CREAM CONE
stick it to the board. 17 With your leftover cake cuts, crumb
this into a bowl along with a tbsp or two of
buttercream.
14 Spread the buttercream down the
sides of the cake to the base. Make sure
you can’t see any of the cake through this
buttercream. A nice thick layer is needed.
11 Spread the buttercream around the

cake filling in all the gaps and ensure the
whole cake is covered. 18 Mix this well until you have a dough-
like consistency of cake.
15 Smooth around the cake with the side

scraper again to get the sides straight and
smooth. Be mindful to smooth out the
12 Using a side scraper, smooth off the buttercream and not remove it by
buttercream and remove any excess pressing too hard. 19 Pick up the cake dough and roll into a
around the cake. Smooth over the top ball. Stuff this gently into an ice cream
using a palette knife. Once smooth, pop cone and shape the ball on the end. Put
in the fridge to set for 30 minutes. this in the freezer for 20 minutes.

CAKE DECORATING
ADD THE DRIP EFFECT 23 Insert three cocktail sticks into the 27 Add some sprinkles around the cake
20 In a small bowl, add the dark cake where you would like the ice cream board at the base of the cake.
chocolate and cream. Microwave for 30 to be. This adds extra support.
seconds then stir until melted.
24 Insert the ice cream upside down 28 Using a palette knife, scoop up some
onto the cocktail sticks. sprinkles and gently press them onto the
cake base.
21 Pour a little ganache on the top of the
cake and push to the edge with a spoon to
form the drips. Continue around the cake
wherever you would like the drips to be.
26 Press your finger into the sprinkles

which will stick the sprinkles to your skin, 29 To finish, place some sprinkles on the
making it easier to press the sprinkles cake and pop back in the fridge to set for
onto the drips. another 30 minutes.
FINISHING TOUCHES
22 Take the ice cream from the freezer
and cover the tip of the ice cream in
ganache also.
Discover a huge selection of sprinkles on our Food

Heaven Shop!
25 Before the ganache sets, add some
pretty sprinkles to the top and around the
base of the ice cream.
bit.ly/FHSPRINKLES

BOHO FOREST CAKE
Inspired by the forest and given a bohemian twist, this cake is
perfect for a summer garden party or a child’s birthday party if
decorated with little sugar fairies.
2 Use aluminium foil to create texture on 6 Paint the sides of the cake, ensuring the
the cake as shown. paint gets into all the grooves.
Cake artist:
Karen Keaney
Edibles 3 Pinch the top edge of the cake to create
1x 4x5in round cake covered in white definition at the top. TOP TIP
sugarpaste If the colour is too dark you can
1x 6x6in cake covered in remove it using a paper towel dipped
buttercream or ganache in alcohol.
600g white sugarpaste
75g yellow sugarpaste 7 Add a little more alcohol to the paint and
75g pink sugarpaste use this to paint the top of the cake
300g green sugarpaste
75g light brown sugarpaste
Brown, pink and green petal dust
Alcohol
Wafer butterflies 4 Trim off any excess sugarpaste from the
Edible glue bottom of the cake and use the Dresden tool
to create cracks in the surface of the cake.
Equipment
9in round cake board
Rolling pin
Smoother
Paintbrushes TOP TIP
Flower cutters The top of the cake should be a few
Dresden tool shades lighter than the sides for
Knife added realism.
Aluminium foil
Green ribbon 8 To make the moss on top of the 5in
5 Add some alcohol to the brown petal cake, use the green sugarpaste to roll
1 Cover the 6in cake with the white dust to make a paint. some teardrop shapes.
sugarpaste.

CAKE DECORATING
9 Attach the top tier to the bottom tier 10 Cover the edges of the 5in cake with 11 Use the Dresden tool to texture the
and attach the green pieces to the cake strips of the green sugarpaste. strips of green sugarpaste and blend
using edible glue and texture them using everything together.
the Dresden tool.

12 To make the flat mushrooms, roll 17 Attach these to the side of the cake 21 Roll out a little yellow and a little white,
some balls of light brown sugarpaste. using edible glue. Use a little of the then cut flowers out of these also.
remaining brown paint to add a little depth
to the mushrooms.
13 Pinch together to flatten and attach to

the side of the cake using a little edible glue.
18 Add a little paint to the flat mushrooms 22 Use the green petal dust mixed with a
also, as this helps blend them in. little alcohol to make a paint for the centre
of the yellow flowers.
TOP TIP
When making the mushrooms, try not
to be too precise, more organic shapes
look best. 19 Roll out the green sugarpaste. Cover
the board with the green sugarpaste and
14 Make three mushrooms for each side. use aluminium foil to texture it. Trim off
any excess. 23 Use the dry pink petal dust to dust the
pink flowers to add a little interest.
15 Use the white sugarpaste to make the

stalks for the regular mushrooms.
20 To make the flowers, roll out the pink 24 Attach the flowers and butterflies to
sugarpaste and use the flower cutter to the cake using a little edible glue.
cut out some flowers.
16 Mould a piece of light brown

sugarpaste onto the top of a paintbrush to
create the top of the mushroom.
TOP TIP
When using edible glue with wafer paper, use very sparingly
as it will melt the paper.

Bake delicious, cakes,
cupcakes or brownies with
our range of strong and
durable bakeware!
SCAN ME
SHOP NOW BIT.LY/BAKEWARE

*Products are subject to availability. Geographic restrictions apply.
THE CONFIDENT CAKER...
time to embrace your
inner Wonder Woman?
If you want the confidence and clarity to ‘go pro’ with your baking, join Bell as she
puts ‘Mind over batter’ with practical techniques to master your mindset, manage
your emotions and take you where you REALLY want to go.
5 STRESS BUSTING TIPS Need a hand keeping your cool in the kitchen
this summer? We’ve got you covered
FOR KEEPING YOUR COOL
THIS SUMMER
The summer season is finally upon us
bakers and from melting buttercream to
stressing brides, there’s always something
to get you hot under the collar when you’re
baking for business in the heat! Most will
agree that there’s nothing to mess with
your head (and your sleep pattern!) quite like
the roller coaster ride of creating a BIG
celebration cake on a hot day or worse still,
the dreaded heatwave wedding cake. But
fear not, my fellow bakers and cakers!
Although we can’t turn down the
temperature in the kitchen, with a few
helpful tips we can certainly help lower
those the stress levels a little this summer.
1 PERFECT IMPERFECTION
According to a study published in the
Journal of Personality and Social
Psychology, perfectionism can be a
major source of stress and anxiety. And couldn’t attain perfection and he still good hydration and a setting a ‘bedtime’ to
let's face it, when it comes to ‘big day managed to keep his clients happy! aim for helps fend off those 2am finishes.
bakes,’ perfectionism is pretty much par
for the course. 2 YOUR MOST IMPORTANT 3 CLARITY IS KEY
As someone who no doubt strives for PIECE OF EQUIPMENT Of course, one of the biggest sources of
perfection in every cake, cookie and It's no secret that work stress can take a toll stress when making something like a
crumpet you make, it can be hard to let on your mental and physical health. That's wedding cake is the pressure to meet your
go of that mindset when creating those why it's so important to practise some clients' expectations. However, that
bigger bakes. However, it's important to good old self-care, especially when you're pressure can be eased significantly by
remember that no handmade piece of in the midst of a marathon bake. communicating openly and honestly with
artistry is ever truly perfect. No painting, A baker cannot live on cake scraps alone, your clients, leaving less room for
no sculpture, and that goes for cake so regular short breaks and having good, disappointment and second guessing.
as well! nutritious food on hand that’s easy to Make sure you're on exactly the same
So, embrace that inner artist, set prepare and doesn’t need oven space can page about the design, flavour, and other
realistic expectations for yourself and be an energy boosting gamechanger. Plus, important details of the cake, plus don't be
focus on ‘done well’ rather than ‘done a bottle of water in clear sight on your afraid to ask questions, offer suggestions
perfectly’. After all, even Michelangelo workbench at all times is a no-brainer for and alternatives during the consultation if you

BUSINESS ADVICE
Stop unachievable perfectionism Time to try out some ‘Power poses’? Scientifically proven to help lower stress
stressing you out and holding you back evels and get your head back in the game!
don’t feel confident with a particular element your stress levels is to use the power of have confirmed what Wonder Woman has
of the design (you’ll thank yourself later!). your body to influence your mind. Would been telling us for years and this, combined
you believe that standing in your kitchen with breathing deeply and simply visualising
4 MAKE LIKE WONDER with your hands on your hips for two the beautiful, finished result can help calm
WOMAN (YEP, SERIOUSLY!) minutes will measurably drop your levels of even the most frazzled mind in moments
Now brace yourself for something a the stress hormone cortisol and increase (Give it a whirl, you’ll be amazed!).
little different...! your ‘action taking’ hormone, testosterone?
Certainly, one of the best ways to reduce I kid you not! The big brains at Harvard 5 EXTRA TIME (AND SOME!)
Finally, arguably the number one major
Introducing ‘Buffer Time’: Every business cause of stress when creating any cake is
baker’s stress busting best friend!
feeling like you don't have enough time.
To make sure you can plan, bake and
decorate (and reclaim the sugar-dusted
devastation that was once your kitchen),
add in some buffer time for each element to
allow for any unexpected hiccups.
Personally, I always allow ‘time and a half’
for a big bake. If I estimate an hour for a task,
I allocate one hour 30 mins because I love
that feeling of confidence when being
ahead of schedule.
Plus I ALWAYS set my finish time one full
hour before the real deadline to allow plenty
of time for those all-important photos (and
to brush the buttercream out of my hair and
eyebrows!).
So, there you have it! Whatever your
gender, with these five simple tips, you can
embrace your inner Wonder Woman and
help keep your cool in the kitchen this
summer. Let’s welcome challenges, take
care of ourselves and enjoy sharing the
sugar in the sunshine!
Bell x
The Sugarcraft Contessa

FATHER’S DAY CAKE POPS
If you’re looking for a sweet gift this Father’s Day for the special
men in your life, give this set of cake pops for a delicious treat.
For the cake pops: 1 Bake up a batch of cupcakes using your to the stick, first you’ll need to dip the end
Your favourite cupcake recipe favourite cupcake recipe and set aside to of the cake pop stick into the candy melts
cool. While the cupcakes are cooling, and tap off the excess. Then insert the
Edibles make the buttercream by combining icing stick in the cake pop and place it into a
100g icing sugar sugar and butter. Beat well until you have polystyrene block to set.
50g unsalted butter a smooth consistency. When the
Blue, black and white candy melts cupcakes have fully cooled, remove them 4 Once the cake pop has set on the stick,
Blue, grey and black sugarpaste from their cases and using your hands, dip the cake pop into the candy melts
(Renshaw) crumble the sponge until it resembles (ensuring an even coverage). Hold the
Edible glue fine cake crumbs. Alternatively, if you stick at a 45-degree angle and gentle tap
have a food processor place the cupcake it on the edge of the bowl, rotating the
Equipment: sponges inside and blitz until fine. Start by stick as you go to make sure all the
Triangle and rectangle cutter (FMM) adding a teaspoon of buttercream at a excess candy melts drip off. Once all the
Mini letter stamps time to the cake crumbs and mix together excess has gone, place the cake pop
Small pentagon cutter until a smooth like Play-Doh consistency upright in the polystyrene block, until
Quilting tool (PME) is achieved. completely set.
Dresden tool
Microwavable bowls 2 Scoop out 29g of mixture and roll in to a 5 To create a base for the cake pop,
Weighing scales ball (I’m using a 1oz cake pop mould) then teaspoon a small amount of candy melts
Cake pop sticks put to one side, repeat this process until into the smallest button mould and place
Silicone button mould you have used up all your mixture. in the fridge to set.
Small rolling pin
Scalpel NO.1 DAD 6 Once the button has set, carefully pop it
Small palette knife 3 Place the blue candy melts into a out of the mould.
Teaspoons microwaveable bowl (I’m using an
Cake pop holder or polystyrene Electric Melting Pot) until all the candy 7 Using a small palette knife, pop a small
block melts have melted. To glue the cake pop amount of candy melts onto the button.
1 3 5
2 4 6

CAKE DECORATING

8 Quickly place the button on the 11 Using some small letter stamps, 15 Take some black sugarpaste and roll
underside of the cake pop, gently hold in stamp the words ‘NO1 DAD’ onto the into a sausage shape. Roll the sugarpaste
place until set. pentagon shape. between your thumb and index finger so
the middle part becomes thinner.
9 Dust your work surface slightly with 12 Use the stitch wheel of the PME
cornflour, take a small rolling pin and roll quilting tool around the edge of the 16 Using the same technique roll each
out some blue sugarpaste. pentagon. end of the sugarpaste into points.
10 Take a pentagon cutter and cut out a 13 Brush the back of the pentagon with 17 Fold the sugarpaste in on itself to
pentagon shape, turning it upside down some edible glue and attach to the cake create a moustache shape.
so the point is facing down. pop.
18 Use the finer point of the Dresden tool
MOUSTACHE to give the moustache a textured hair
TOP TIP 14 Repeat step 3 to attach the cake pop effect.
When using black paste, make sure to the stick (this time using black candy
you regularly wash your hands to melts), step 4 when dipping the cake pop, 19 Pop some edible glue on the back of the
avoid staining! and steps 5-8 for the button base. moustache and stick to the black cake pop.
7 10 13
8 11 14
9 12 15

CAKE DECORATING
TIE
20 Repeat step 3 to attach the cake pop
23 Using a scalpel or sharp knife, cut off
one of the pointy ends of the triangle. This
"Personalise the message
to the stick (this time using white candy
melts), step 4 when dipping the cake pop,
will be the knot for the tie.
to suit your recipient!"
and steps 5-8 for the button base. 24 Place the tie knot at the top of the
rectangle and using the scalpel, cut a
21 Dust your work surface slightly with diagonal line down. The line should be the 22
cornflour, take a small rolling pin and roll same width as the tie knot and then
out some grey sugarpaste. Use your becoming wider towards the bottom.
triangle cutter to cut out a triangle shape Repeat this on the other side until it
and place to one side. resembles a tie shape.
22 If you have space available on your 25 Pop some edible glue on the back of
sugarpaste (if not simply re-roll), cut out a each part of the tie and stick down in
rectangle shape and pop it next to the place on the cake pop.
triangle.
16 19 23
17 20 24
18 21 25

PROUD COACH
Not only a football coach, but also a dad… send praise his way
this Father’s Day by paying tribute to all of his hard work
with this wonderful cake topper.
MAKE THE SHORTS 4 Paint a little glue inside the hole and
AND LEGS insert the smaller legs into the smaller
1 Weigh out 20g of black modelling paste shorts and the larger legs into the larger
and roll into a 6cm long sausage. Bend shorts. On the boy model, push a wooden
the sausage in half. Use your fingers to skewer through one leg and up through
give the ends of the sausage a flat edge. the top of the shorts. Push a cocktail stick
Repeat this step using 35g of paste and into the other leg. For the dad, insert a
rolled into a 9cm long sausage. wooden skewer into both legs.
Cake artist:
Vicky Teather
Edibles
63g black, 40g brown, 65g red,
100g rose beige and 75g white
modelling paste (Saracino)
Autumn leaf and egg yellow paste
colour (Sugarflair)
Brown, cream, dusky pink and white
dust colour (Sugarflair) 2 For the legs, weigh out two 2.5g balls MAKE THE SHOES
Soft beige dust colour of rose beige modelling paste. Roll each 5 Weigh out two 3g balls of black
(Squire’s Kitchen) into 3.5cm long sausages with one end modelling paste and shape into short egg
Clear alcohol (gin/vodka) narrower than the other. Repeat to make shapes. Flatten one side of the egg to
Black edible ink pen (Fractal colours) two more sausages using 7g each and create a flat surface. Repeat to make two
Corn flour/Icing sugar measuring 5.5cm in length. more shoes using 6g of white modelling
Edible glue paste for each shoe.
Equipment
Dresden tool
Ball tool
Scriber tool
Cerart K500 and K501 ball tool
Craft knife
Wooden skewers 3 Press the large end of the K500 ball tool
Cocktail stick into the ends of the shorts to create a hole
Small dish/palette for the legs. 6 Press the small end of the K500 ball tool
Fine paintbrush into the narrow end of the shoe to create a
Dusting paintbrush hole for the legs. Repeat on all four shoes.
Glue paintbrush

CAKE DECORATING
7 Paint a little edible glue inside the indent

and attach the legs. Push the skewers and
cocktail stick into the top of the cake and
add a little glue underneath each shoe.
8 Paint a line of glue around the bottom

edge of each shoe. Roll 5g of white
modelling paste into a long thin sausage.
Attach to the bottom of each shoe. Use
the craft knife to trim away the excess at
the back of the shoe. Use the scriber tool
to mark vertical lines around the sides of
the sausage.
MAKE THE BODY

9 Weigh out 30g of egg yellow modelling
paste and roll into an egg.
10 Press your thumb into the base of the

egg and then pinch around the edges to
create a hollow. Repeat steps 9 and 10
using 50g of red modelling paste.

11 Mix the white dust colour with the 14 Attach the narrow end of each MAKE THE BOY'S HEAD
alcohol to create a paint. Paint the sausage to the top, side of the body and 17 Weigh out 25g of rose beige
wording ‘No 1 DAD’ on the front of the then wider end towards the ball. modelling paste and roll into a smooth
red body. ball. Roll the paste to create an ovoid.
18 Place the side of your little finger a

12 Trim the excess length from the 15 For the hands, weigh out two 0.8g third of the way long the ovoid and roll
skewers, so that they sit around 1cm balls of rose beige modelling paste and back and forth to create a groove. Smooth
above the top of the shorts. Attach the shape into teardrops. Press the narrow the top edge of the groove to blend into
bodies to the models using a little edible end of the Dresden tool into the side of the ovoid.
glue. Attach a 12.5g ball of white the teardrop to create the thumb. Neaten
modelling paste to the front right of the and shape the paste with your fingers.
boy's body, use a cocktail stick inserted Glue the hands so that they are resting on
into the body to support the ball. the ball.
19 Add a small capsule of modelling

paste to the centre of the face to create
16 Model two more arms using 7.5g each the nose. Draw a mouth using the narrow
of red modelling paste. Glue one arm to the end of the Dresden tool.
right side of the body. Glue the other arm,
so that it is resting on the boy's shoulder.
Create two more hands using 1.2g of rose
beige modelling paste. Glue in place at the
end of the arms. Press the large end of the
PME ball tool into the top of the bodies to
create a hole for the neck. Add a cylinder of
MAKE THE ARMS rose beige modelling paste into the holes
13 Weigh out two 5.5g of egg yellow and insert a cocktail stick into the middle.
modelling paste. Roll each into 5cm long
sausages with one end narrower than
the other. 20 Press the wide end of the Dresden tool
into the ends of the smile to create the
dimples. Push the small end of the K500
tool into the paste above and on either side
of the nose to create holes for the eyes.
TOP TIP
The wooden skewer gives the model
greater stability. Make sure to push it into
the cake until it hits the board.

CAKE DECORATING
21 Fill the holes with two balls of white 25 Attach the head to the body using a 29 Split 8g of brown modelling paste into
modelling paste. Flatten the balls into the little edible glue. Weigh out 10g of brown two large, one medium and one small.
face. For the ears, take two small teardrops modelling paste and shape into a large Roll each into tapered sausages.
of rose beige modelling paste and glue in circle that will cover the back, sides and
place on either side of the head. top of the head. Use your fingers to fit the
paste to the head.
30 Attach the two large pieces to the left

of the forehead. The medium on the right
and the smaller piece in front.
22 Press the large end of the K501 ball

tool into the middle of the ear and drag
towards the side of the head. 26 Split 3g of brown modelling paste into
various sized balls. Roll each into carrot
shapes and glue in place on the front of
the hairline. Use the Dresden tool to add
lines to create the parting and hair lines.
31 Combine the soft beige and cream

dust colour to create a darker beige. Use
the colour to dust around the edges of the
face, around the upper and inner eye
23 Attach two small balls of black sockets, inside the ears and around the
modelling paste to the upper, right side of top and bottom of the legs and hands.
each eye. Press to flatten into circles. Take Glue the head to the body. Dust the
two small balls of brown modelling paste cheeks with the dusky pink dust colour.
and roll into carrots. Attach to the face MAKE THE DAD’S HEAD
above the eyes to create the eyebrows. 27 Use 35g of rose beige modelling paste.
Follow the steps to create the head. Add
two balls of white modelling paste to the
eye sockets. Take two small balls of black
modelling paste and glue in place on the
lower, left corner of each eye.
FINISHING TOUCHES
32 Use the black pen to draw a football
24 Use the black pen to draw a line pattern onto the ball. Mix the brown dust
around the top edge of the eyes to create colour with the alcohol to create a paint.
the eyelashes. Add a small ball of white Paint splats of mud over the two models
modelling paste to the upper, right side of and covered cake.
each pupil. 28 Create eyebrows from the brown
paste. Cover the back and sides of the
head with 15g of brown modelling paste.

STENCILLING WITH
ROYAL ICING
For beautiful added texture and subtle detail,
apply royal icing through a stencil.
Cake artist:
Emma Stewart 1 Cover a 6in square cake with ivory 5 Using a no.1 nozzle, pipe pearls onto the
sugarpaste. intersections of the stencil rope pattern.
2 Use sterilised pins to attach the stencil 6 Keep going until all joins have a piped
Edibles to the side of the cake. pearl.
4in round cake pre-covered in ivory
sugarpaste 3 Use an offset spatula to spread white 7 Add a pre-covered 4in tier on top.
6in square cake pre-covered in ivory royal icing over the stencil.
sugarpaste 8 Insert a clear cake pin where you want
White royal icing 4 Use a plastic scraper at a 45o angle to your florals to sit and attach to the cake.
the cake side and scrape off the excess
Equipment royal icing. Then repeat on all four sides. 9 Add the dried florals into the cake pin,
Nautica stencil (Caking It Up) so they appear to sit effortlessly on the
No.1 piping nozzle front of the cake.
Piping bag TOP TIP
Offset spatula Try to avoid using dried florals that
Plastic scraper have fibres that might shed onto the TOP TIP
Sterilised pins cake, if this is unavoidable give them a You could switch the dried florals for
Cake pin gentle shake away from the fresh florals, but make sure that stems
Dried florals cake to remove any loose fibres before are dried fully before adding
adding them. to the cake.
1 3 5
2 4 6

CAKE DECORATING

Edibles
1x 6in round cake (5in tall) stacked, filled
and coated in ganache
1x 5in round cake (5in tall) stacked, filled
LAWN TENNIS CAKE
A fresh spin on a summer themed cake – this design
and coated in ganache
Tylose powder
is very much inspired by the British lawn tennis
250g red sugarpaste season. This winning combination of textured grass,
250g white modelling chocolate
pleated whites and wild strawberries, finished with
Small quantity white royal icing a simple racket and ball décor would be ideal for a
Gooseberry, garden green and lemon
yellow food colours
summer garden event or a Wimbledon themed get
Edible glue together. Game, set, match? I think so!
Moss green, garden green, apple green,
olive green and ivory petal dusts 3 Once the cake is covered, press in the
Confectioner’s glaze stone texture mat around the sides of the
Cornflour pouch cake, using the smoother pressed onto the
top of the cake for stability. If you don’t have
Equipment a suitable texture mat, don’t worry, and go
6in and 5in cake cards straight to step 4.
Plastic dowels or straws for internal
cake supports
8inch cake board or Masonite Board
covered in red sugarpaste (reserve
Cake artist:
leftover paste) Zoe Burmester
Ribbon to edge cake board
Flexi smoother/PME smoother MAKE THE GRASS EFFECT
Rolling pin (large and small) 1 Begin by colouring 400g of white 4 Take a stiff bristle brush that has been
Scalpel/sharp knife sugarpaste to a pale moss green colour. I sterilised and for food use only. Carefully but
Self-healing cutting mat used gooseberry with a tiny amount of intentionally press the brush into the paste all
Stone and gravel texture mat (optional) garden green gel paste. the way around to get a deep dimpled texture.
Large bristle brush (food use only) Work around the whole cake including the top
Assorted dusting brushes edges that will not be hidden by the top tier.
Straight ruffle or vertical pleat
impression mat or long straight edge
ruler
Tennis racket paper template (7x2.5in)
A crisscross impression mat (I used a
hessian cake lace mat)
Clay extruder with half-moon fitting
Dresden tool
Semi-circular sphere mould (about 1½in 2 Roll out the paste on a board dusted with 5 Once fully textured, add some depth and
diameter) cornflour until it is larger than your cake. colour by rubbing in green petal dusts. Mix
Foam pad Brush the cake with a little water and cover moss and garden greens together and in
Ball tool the cake with the paste, using a smoother circular movements apply dust, making sure
Simple 5 petal flower cutter (approx. to help create nice sharp edges. Trim off to pick up all the bumpy texture. Be sure to
3.5cm diameter) any excess paste and reserve for later. leave some patches lighter and make other
Double-sided 5 petal flower impression areas darker so the colour is not flat. Place the
veiner (generic) cake to one side. You have the option to
Florist wire 26 gauge steam the cake at this point with a handheld
Serrated leaf cutter steamer to set the dusts (optional step).
Generic double-sided leaf veiner
Medium calyx cutter
Foam former
Green florist tape
Piping bag with 00 nozzle
Cocktail stick

CAKE DECORATING
TEXTURE THE TOP TIER

6 The top cake tier will be covered in two
sections. First knead and roll some white
sugarpaste and cut a 5in circle using a cake
card as a template. Brush the top of the cake
with water and place the paste on top. Roll out
paste and, if using an impression mat as I did,
create a couple of lengths of ‘pleated paste’.
Trim the bottom edge so it is straight.
7 Brush a little water around the sides of the

cake and place the sections of pleated paste
up against the cake, lining up where
appropriate. I used two pieces. Trim off the
excess around the top of the cake with a sharp
knife. If you don’t have an impression mat, I
recommend rolling and cutting a piece of
paste the exact length (measure the cake
circumference to find this out) and height of
the cake. Then add your pleats using the
vertical edge of a ruler. Allow to firm up for
about 20 minutes before you roll it gently onto
a pin and unroll around the cake. Or if easier,
cut your pleated paste into three sections, lift
and apply one by one onto the cake.
MAKE THE TENNIS RACKET

8 Create a paper template of a tennis
racket measuring 7in at its longest point
and 2½in at its widest (I have included my
template for ease). Knead and roll out
some modelling chocolate to 1cm
thickness. Place the template on the
chocolate and trace around with a sharp
scalpel. Then proceed to cut the shape.
As we are making simple floral and fruit decoration,

we can avoid using traditional florist paste, instead
creating our own gum paste with Tylose powder. For this
project gum paste is more than sufficient.
9 Take a small ball of white sugarpaste and 13 Use a Dresden tool to help manipulate MAKE THE FLOWERS
roll it quite thinly. Dust the medium you are the chocolate in place and smooth away AND LEAVES
using to create a crosshatch pattern with any seams. If the chocolate gets warm 16 Take 50g each left over red paste, moss
cornflour, then place the paste on top, while you are working on it, place in the green and white paste and knead in ½tsp of
rolling again and pressing quite firmly. fridge for 5-10 minutes. Tylose powder into each colour. This will turn
the sugarpaste into gum paste which will
allow us to model the fruits and flowers. Take
a ball of white gum paste about the size of a
hazelnut and roll it into a cone, rolling out the
edges to create a Mexican hat.
10 Brush the face of the racket with a little

water and roughly trim the crosshatch to
size, placing on top of the racket head.
14 Roll out a final small log piece and 17 Place the flower cutter over the top
flatten this over the handle part of the and cut out a flower. Use a ball tool to
racket. Make horizontal marks over the gently enlarge and soften each petal.
racket. Finally mix a little moss green
petal dust into confectioner’s glaze and
paint the rim and handle of the racket.
Allow to firm up.
11 Lightly dust the racket ‘strings’ with a
little ivory or pale grey petal dust to help
pick out the lines.
18 Dust the flower veiner with cornflour

and roll a tiny ball of yellow paste for the
centre. Place the flower into the mould
and press firmly.
12 Take a small ball of modelling MAKE THE TENNIS BALL

chocolate and knead in a tiny amount of 15 Knead some yellow and a touch of
the green gel pastes to create a moss green gel colour into a walnut size ball of
green colour. Use a clay extruder with the modelling chocolate. Dust the semi
half-moon fitting to extrude out a curved sphere mould with cornflour and press
length of modelling chocolate. Carefully the paste into it. Pop it out and use the
drape this on the edge of the racket to Dresden to create an indented ‘S’ shape. 19 Pop the flower out of the mould and
form the head and to cover up the join of Roll a teeny tiny ball of white sugarpaste use a Dresden to tidy an edge or help
the crosshatch ‘strings’. into a long thin string and drop this into accentuate the shape of the petals.
the ‘S’ to create the markings of the ball. Repeat for one or two more flowers and
leave in a former to dry.

CAKE DECORATING
20 For the leaves, we will make one wired 23 Press a ball tool into the top centre of 27 Allow the flowers, strawberries and
stem and about three or four single leaves. the strawberry and curve down into the leaves to dry and firm up on the former for
For the wired stem, cut the florist wire into rest of the strawberry. a good few hours.
three equal pieces. Dip the end in sugar glue.
Roll a tiny ball and push this onto the wire
twisting to secure one end onto the wire.
Place on the mat and push down with your
finger to form a flattened teardrop shape.
24 Take the pointed end of the Dresden 28 Once firm you can begin the dusting
and push in and pull out to create little process. I used four tones of green,
seed holes. always starting with the lightest.
21 Roll out the leaf shape so it is thinner

and wider. Cut the leaf using a serrated
cutter, then press the leaf into the veiner.
Repeat this process with the two other
wired leaves, and the single non-wired
leaves. Allow to dry and firm up on a former.
25 Make a stem by cutting out a thin green 29 Dust a very tiny amount of the lightest
calyx and rolling a miniature log as a stem. green around the centre of each flower.
Use a Dresden to flatten out and curve the
calyx petals. Press the calyx into the top of
the strawberry using a small ball tool and
then attach the stem with a drop of water.
Repeat for the second strawberry.
MAKE THE
STRAWBERRIES
22 Take a ball of red gum paste – the size 30 Colour the front and back of the leaves
of a strawberry! Roll it in your hands until with the two lightest tones of green.
it is slightly tapered. 26 For the third strawberry, insert a length Finally take the darker tone/s of green and
of florist wire that you have covered a few rub colour into the edges and down the
times in green florist tape and dipped in centre of each leaf. Also dust a little extra
sugar glue. Then slide the calyx over the green onto the stems of the strawberries.
wire, securing with a dab of water.
TOP TIP
I recommend undercoating the cakes
in ganache rather than buttercream,
as it will better protect the cake when
you stipple the grass texture into the
sugarpaste.

31 Once dusted, spray the leaves and
strawberries with a couple of layers of FINISHING TOUCHES
confectioner’s glaze so they are shiny. 34 Attach a cocktail stick to the back of
Once dry, pipe tiny dots of white royal the tennis racket using royal icing or a blob
icing into the seed holes of the of sugarpaste. While it is drying, stack 36 Glue on the additional leaves and
strawberries. I used a 00 nozzle for this. together the two cakes onto the prepared flowers using royal icing. I found that the
red cake board. extra strawberries benefited from being
inserted with a cocktail stick.
32 Once dry, wrap the stems of the

wired leaves in green florist tape and then
attach them all together making sure the
biggest leaf is the top with two smaller
leaves down the stem. Use the tape to 35 Once the cakes are stacked, insert the
attach the three stems together. strawberry and leaf posy into the cake,
using a posy pick.
37 Finally secure the tennis ball in place

with royal icing, and push the tennis
racket topper into the top of the cake.
33 Take the wired strawberry and attach

it to the leaf stem with more tape. Bend
the wire over so the strawberry looks like
it is hanging.
TOP TIP
If you don’t have a vertical pleat
impression mat, you can create your
own pleat by pressing in the edge of
a ruler along the paste at equidistant,
vertical lines

LEMON POPPY
SEED CAKE
Make a taste of the sunshine! This cake is
refreshing and just lovely for the summer.
When you don’t want something too heavy,
it is light and tasty.
A LW AY S A
SK A
G RO W N -U
P TO
H E L P YO U !
SERVES 6
75g caster sugar
1-2tbsp poppy seeds
½tsp baking powder
2 free-range eggs
100g margarine or
butter, melted
25ml milk 5 Pour the mixture into the cake or
Grated zest and juice of savarin tin, then bake in the oven
1 lemon for 20-30 minutes.
100g icing sugar
VARIATIONS
• Leave out the poppy seeds and have plain.
• Use a mini doughnut tin for some great
Mark 4. gas 4 and line a 17cm (7in)
shaped cakes.
round cake tin or a savarin tin with
• Make in mini loaf tins or a loaf tin.
baking parchment.
• Toast some coconut and sprinkle on
the icing.
2 Measure all the dry ingredients into
• Crush up some pistachios and sprinkle over
a bowl: sugar, flour, poppy seeds
the icing.
and baking powder, the stir
• Use an orange for a different flavour.
together well.
3 For the wet mixture, crack the 6 Meanwhile, prepare the icing.
eggs into a jug, pour in the melted Juice the lemon and remove all Mrs Bun the Baker runs
margarine or butter and milk, then the pips. an award-winning
give it a whisk with a fork. cookery school for
7 Place the icing sugar in a bowl children online and in
4 Pour the wet mixture all over the and add a teaspoon of juice at a Oxfordshire, inspiring
dry ingredients and mix until time – you want to make a white the next generation with
combined. Stir in the lemon zest glossy icing. her hands on-fun
only. Make sure all the ingredients cooking classes and she
are coated with the wet mixture 8 Once the cake is cooled, pour has had three recipe
and no dry mixture can be seen. over the flavoured icing. books published.

CAKE DECORATING
WOLLERTON OLD
HALL ROSES
Create these stunning roses all in edible form,
Cake artist: in this month’s flower tutorial using
Veronica Seta flower paste and moulds.

CAKE DECORATING
Edibles 1 Cut an 18 gauge floral wire into two 4 Repeat step 1, this time using 20 gauge
100g white and 100g pale green gum parts. Wrap a half width pale green floral floral wires. Dip the wires into a bit of edible
paste tape around the top end four times. Make glue and push them through the base of the
Foliage green, autumn gold, cornish, a hook and wrap the tape four more times buds. Let them dry for 24 hours.
aubergine and burgundy dusting on top. Wrap the wire all the way down.
colours (Sugarflair)
Matt pink dusting colour (Ingenious
Edibles)
Green and yellow airbrush colours
(Cassie Brown)
Confectioner’s glaze
Edible glue
Equipment
Ball tool 5 Roll out cornish gum paste very thinly.
Pale green floral tape Cut the blossom for the first layer of the
CelPad rose using the 70mm blossom cutter.
Rose petals and leaves cutters With a leaf cutter, make a ‘V’ shape on
(Nicholas Lodge Flower Pro top of each petal.
Collection by Katy Sue Designs)
Size guide (Nicholas Lodge Flower 2 Make a hole at the base of a styrofoam
Pro Collection by Katy Sue ball, going through the size number 14 of
Designs) the size guide. Brush edible glue inside
Rose leaves veiner (Nicholas Lodge and insert a small amount of gum paste.
Flower Pro Collection by Katy Sue Push in the wire prepared in step 1 and
Designs) twist to fix it in the ball. Let it dry before
Ultimate petal veiner (Nicholas working on it.
Lodge Flower Pro Collection by
Katy Sue Designs)
Rose calyx mould (Nicholas Lodge 6 Cut fifteen petals in total and using a
Flower Pro Collection by Katy Sue rolling pin, enlarge and elongate their
Designs) shape. Place the petals onto the side of
Companion tool (Nicholas Lodge the Ultimate Petal veiner which shows
Flower Pro Collection by Katy Sue the petal sequence. Align the second part
Designs) of the veiner on top, pressing firmly.
Paintbrushes
Styrofoam small ball
Cutter tool
Rolling pin
Non slip mat
26, 18, 22, 20 gauge floral wires 3 Add a very small amount of cornish
Pale green and white floral tape dust colour to a small amount of white
gum paste and mould three small balls
DID YOU size numbers 7, 8 and 9. Give them a

cone shape for the rose’s buds. 7 Remove the petals from the veiner,
KNOW…? then turn them and with the shaft of the
David Austin, inventor of the roses, Companion Tool to soften their edges.
named them after Wollerton Old Place the petals inside plastic spoons and
Hall in Shropshire which has one of let them dry for 15/20 minutes.
the most beautiful private gardens
in Great Britain, not far from the
David Austin Nursery. The gardens
are set around a 16th Century Hall
and feature roses in creative plant
combinations, including many
David Austin English roses.

8 Brush a bit of edible glue in a ‘V’ shape 12 Remember to curl back the top edges 16 Press a small ball of pale green gum
at the base of two petals and attach them of the third layer of five bigger petals paste in the calyx mould. Flex the mould
on the styrofoam ball opposite to each using the shaft of the Companion Tool. and remove it.
other. Attach three more petals around
the first two and to cover the joins.
13 Attach the petals around in three

layers of five petals each.
9 Continue attaching a second layer of
five petals. 17 Soften the calyx edges with a ball tool
and cut them with scissors.
10 Repeat step 9 for a third layer of 14 When attaching the bigger petals,
five petals. place them a little lower than the previous 18 Dust the calyx mixing foliage green
small petals. Let them dry well before and autumn gold dust colours. Brush a bit
colouring. To reinforce the rose stem, add of edible glue in the centre of the calyx
two more 22 gauge floral wires and fix and attach it at the base of the rose. Take
them all together with half width pale a small ball of green paste, slide up the
green floral tape. Dust the tape with wire and attach it with a bit of edible glue.
foliage green, then aubergine. Blend it into the calyx using the shaft of
the companion tool.
11 Cut fifteen rose petals using a 90mm

blossom cutter. With a leaf cutter, make a ‘V’
shape on top of each petal. Enlarge and
elongate their shape with a rolling pin. Place
the petals onto the side of the Ultimate Petal
veiner which shows the petal sequence.
Align the second part of the veiner on top, 15 Dust the centre of the rose, the edges
pressing firmly. Remove the petals from the and the inside of petals with matt pink colour.
veiner, turn them and with the shaft of the 19 Make a sausage shape with pale green
Companion Tool soften their edges. Place gum paste. Roll over the paste with a small
the petals inside plastic spoons and allow to rolling pin on a Celboard. Cut six rose
dry for 15/20 minutes. Let them dry for 15/20 leaves with the cutter. Insert a white 26
minutes in plastic spoons before attaching gauge floral wire. Put the leaves on a
them around the smaller petals. CelPad and roll their edges with the ball
tool. Put the leaves in the veiner and press.

CAKE DECORATING
20 Airbrush the leaves, mixing green and 22 Give them a cone shape and very 24 With half width pale green floral tape,
yellow. When dry, dust them with foliage pointed. Place them in the Ultimate Petal assemble the leaves to the buds. Dust
green, then aubergine just on the edges. veiner and press firmly. the floral tape with foliage green colour
Apply some confectioner’s glaze. and with aubergine. Steam the branch to
fix and enhance the colours.
23 Attach the five parts of

the calyx around the bud
and smooth the paste at 25 With half width pale green floral tape,
21 Mould six small balls of pale green the base and around the assemble the leaves to the roses. Dust
gum paste for each size number 5, 6 and bud. With a pair of fine the floral tape with foliage green, then
7. These will be the calyxes for the small, scissors, cut the calyx at with aubergine.
medium and large rose buds. its base. Take the
remaining small ball of
green paste, slide up the
wire and attach it with a bit
of edible glue. Blend it into
the calyx using the shaft of
the companion tool. Allow
to dry well. Dust the buds
mixing foliage green and
autumn gold.
Deliciously
professional
ingredients for
serious foodies
High Strength Natural Flavouring
www.foodieflavours.com
See full range and buy online
Suitable for vegetarians & vegans.

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OSTEOSPERMUM
The Osteospermum is a genus related to sunflowers and commonly known
as African daisies. Some varieties have incredible spoon-shaped petals
making them a lovely animated flower to recreate. The flower heads alone
would look stunning in a ring around a cake tier base or top.
1 Take a 20g wire and form a small ski 5 Hold the stamens with cranked
hook.Place a little white flowerpaste into tweezers and insert them around the
the daisy centre, press down hard to get daisy centre in no particular order.
all the markings.
Cake artist:
Ulla Netzband
Edibles
White and pale green flower paste
(A Piece of Cake) TINY BUDS
Eucalyptus petal dust (EdAble Art) 2 Remove the paste from the mould and 6 Tape a length of 28g wire with third
Violet, pink, forest green, foliage attach it securely to the wire. width tape and cut it into four portions.
green and aubergine (Sugarflair) Make a small hook at one end of each
and edelweiss (Squires Kitchen) piece. Add a little glue to the hook and
Rosewater or sugar glue attach a small ball of green paste over the
Sponge hook and secure firmly around the wire.
Fabilo spray (A Piece of Cake)
Confectioner’s glaze
Isopropyl alcohol
Equipment 3 Dust the centre with aubergine dust.

Single petal daisy cutters A, B, C, D
(Fine Cut)
Daisy cutters D1, D2, D3 (FMM)
Primrose leaf cutters 535, 540 (Fine
Cut)
Stargazer B veiner (SqKGI)
Daisy centre mould (SqKGI) 7 Cut out a daisy shape with green paste
Small round headed stamens with and place it onto your soft mat and slightly
strong cottons stretch and thin each petal.
35g, 33g, 28g, 20g white florist wires
Nile green florist tape 4 Colour the tips of the stamens with pink
Cocktail sticks dust and cut them very short.
Cranked tweezers
Soft mat
Small ball tool
TOP TIPS
Make sure you insert the stamens as
soon as the centre has been made as
you want the paste to be soft
Leave to dry.

CAKE DECORATING
FOR LOADS MORE

CAKE DECORATING
TUTORIALS HEAD TO
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HOW YOU CAN ACCESS
OUR DIGITALPLUS!
It might be a good idea to put a little cornflour into the mould so that the paste will
not stick. Add a little glue to the ski hook and press into the paste.
8 Thread the daisy onto your wire. Glue 12 With your thumb and forefinger fold 16 Dust the back of the petals with
around two thirds of the petal and secure the right edge of the petal, just above the eucalyptus dust and use some of the
it around the small ball of paste. Let all the centre, in. same dust over the fold on the upper side.
tips come together. You should not be
able to see the ball of paste.
13 Next fold the edge of the left-hand

side in and over the right hand petal.
Press down gently.
TOP TIP
9 Dust the lower half with foliage green You can make up your own colour
and the upper half with eucalyptus dust scheme. Look at books and the
mixed with a little edelweiss. internet. I chose this colour as I copied
the real plant
17 On the upper side dust the “spoon”

and the base of the petal heavily with violet
petal dust.
14 Place the petal onto a soft sponge.

With your small ball tool press into the
paste above the fold. It should now
LARGER BUDS represent a “spoon”.
10 Make the centre as before but it could
be slightly smaller. Roll out white paste
and lay a 35g or 33g wire over the paste.
Fold the paste over and re-roll making
sure to not expose the wire.
18 Attach the petals around the centre

using third width tape. Leave the petals in
an upright position.
15 Below the fold leave the paste open

and not cupped. Make around twelve to
11 Place the smallest of the single petal fourteen petals.
daisy cutters over the paste and cut
it out.

CAKE DECORATING
CALYX 24 Cut the leaves out. Turn the leaf over.

19 Use the smaller of the FMM daisy cutters and cut out the shape with green paste. With the broad end of the Dresden tool
Slightly stretch each sepal. Thread it on to the back of the bud and secure with a little serrate the edges. Vein the leaves in the
glue. Dust the calyx with foliage green. Stargazer B veiner.
25 Dust the leaves with forest green on

the upper side. Then overdust with
foliage on both sides. Leave the leaves to
dry and either spray lightly with Fabilo or
dip the leaves into quarter strength glaze.
LARGE BUDS 22 Using third width tape attach the

20 These are made in the same way as petals around the prepared centre in a
the small buds but use the next size up of double row. Make the calyx as before but
your cutter. Shape and dust as before but using the largest of the FMM daisy
when attaching them to the centre let the cutters.
petals fall back a little more to make the
bud look more open. 26 Attach the smallest leaves to the buds
and increase their sizes as you work
down the stem. Use the very largest
leaves at the base of your flowers.
LEAVES
23 Use the same cutters as for the
flowers. Roll out green paste and lay a
OPEN FLOWER 33g wire over the paste for the smallest
21 Use the largest or second largest of leaves. Roll the paste over and re-roll. Use
the cutters but now do not fold the edges 28g wires for the larger cutters. For the
over too strongly. Simply pinch the centre largest leaves use the primrose cutters.
in a little using your thumb and forefinger.
TOP TIP
Before spraying or dipping, place your
leaves onto some clean kitchen towel.
Using a clean brush brush over the
leaves to ensure that you do not have
any pools of dust as this would spoil
your leaves

12 MONTHS OF BIRTHDAYS
Each issue, Zoe Burmester celebrates the birthday For the vanilla cakes:
cake! With a seasonal cake recipe that focuses on 300g white caster sugar
350g plain flour
flavours and themes that correspond to the month 1tsp salt
we are in, Zoe also shares a design idea with each 3tsp baking powder
3 large eggs (preferably organic)
cake to elevate it beyond the everyday teatime cake 115ml vegetable oil
into a special birthday variety. 250ml whole milk (room

temperature)
From kids to adult birthdays, cosy winter flavours to 115ml sour cream (room
exotic summer profiles, see how the classic birthday temperature)

1tbsp vanilla bean paste
cake can go way beyond vanilla and jam…
For the strawberry compote:
JUNE 300g fresh (or frozen) strawberries
STRAWBERRY AND MASCARPONE CAKE 50g white caster sugar
A soft and fluffy vanilla cake, layered with fruity strawberry compote and a whipped 1tbsp lemon juice
mascarpone fresh cream filling. Wrapped in a delicious ‘strawberry milk shake’ frosting 100g fresh strawberries (to be used
bursting with berry flavour, this cake is summer in a mouthful! when layering the cake)
I was always so jealous as a child of my friends who had summer birthdays. They just
seemed to have the best parties, helped in no small part by the fact that they were held For the mascarpone whipped cream:
outdoors. The days in June are longer and warmer, the advent of the sun brings a sense of 250g mascarpone cheese (chilled)
fun and freedom and the general mood is broadly speaking on the up. 250ml double cream
June is the season of summer solstice, tennis on the lawn and strawberries and cream. 85g icing sugar
So June’s birthday cake, unquestionably had to celebrate the fruit of the season – the 1tsp vanilla bean paste
delightful strawberry. In this cake I have employed strawberries in various forms to ensure
maximum (yet natural) flavour. Fresh strawberries, grown organically and fed on an For the strawberry milkshake
abundance of sunshine are unquestionably sweet and fragrant, but to mitigate against the frosting:
less fruity ones we can sometime find at the supermarkets I wanted to make sure that the 250g unsalted butter (soft or room
cake really packs a strawberry punch. temperature)
In order to do this, we first make a simple strawberry compote. This is not a jam, nor 225ml whole milk
should it be. The idea is to keep a freshness and lightness to our strawberry filling, so we
30g plain flour
taste the fruit, the whole fruit and nothing but the fruit. Chopped fresh strawberries nestling
30g freeze dried strawberry powder
amongst the compote and sweetened mascarpone cream help keep the cake light.
Pinch of salt
However, one of the secret weapons of this recipe is the use of freeze-dried strawberry
powder. Dehydrated of all moisture, the strawberry that is left behind is so intense and fruity
as to knock your socks off and the flavour is 100% natural. Powders or freeze-dried
Meringue pops:
strawberry pieces (which you could grind yourself) are not just for astronauts and are a
4 egg whites
useful addition to the baking cupboard in lieu of synthetic strawberry flavourings.
220g white caster sugar
And yes, I know it’s an extra step and a second buttercream, but the contrast of the fresh
Pink and green food gel colour
strawberries and cream interior, with the fruity strawberry milkshake exterior is really a
Fresh strawberries 
double whammy worth making.
1 2 3

CAKE DECORATING
Fresh berries and cream are

a winning combination,
so you could easily sub
out the strawberries for
blueberries, blackberries
or raspberries.

Equipment cakes are in the oven, you could get on
Saucepan STRAWBERRY MILKSHAKE with the strawberry compote that will fill
Juicer FROSTING the cakes. Chop the strawberries and
Large mixing bowl In a small saucepan, beat together the combine with the sugar and lemon juice.
Large wide mouth jug flour and a quarter of the milk to create a Place in a saucepan and cook over a
Whisk roux. On a medium heat and whilst medium heat for about 6-7 minutes until
Wooden spoon whisking continually, gradually add the the strawberry has cooked down and
Sieve rest of the milk and beat until there are no created a syrupy juice.
3x 6inch cake tins lumps. Cook for a couple of minutes until
8in cake board or Masonite board the milk roux has thickened. Place to one 2 Once ready, place to one side and allow
Cooling rack side and allow to cool, covering with to cool. The longer you cook the compote
Stand cake mixer with paddle and clingfilm to prevent a skin from forming. for the thicker it should become. As we
whisk attachment Meanwhile beat the butter and caster are not using too much sugar it should be
Turntable sugar together in the stand mixer with much softer set and fresher tasting than
Sharp knife the paddle attachment, for at least six regular strawberry jam.
Piping bags minutes until well creamed and fluffy.
Spatula Slowly beat in the cooled roux, scraping 3 Finely chop the reserved 100g
Long edged scraping tool down the sides of the bowl so strawberries and place to one side.
Large and small, closed and open everything is well combined.
star tip nozzles Finally beat in the freeze-dried 4 To make the whipped mascarpone
Assorted paper straws (to use as strawberry powder, vanilla paste and a filling, simply place the chilled mascarpone
meringue pop sticks) pinch of salt until smooth. Place to one cream cheese into the cake mixer with the
Baking tray side until needed. whisk attachment, along with the sifted
Silicone baking sheet (or icing sugar. Turn the mixer on and slowly
greaseproof paper) add the double cream, whipping the
1 Make your vanilla cakes and strawberry ingredients together until you have a very
milkshake frosting as above. Whilst the thick cream. Finally add in the vanilla bean
4 6
VANILLA CAKE RECIPE
• To make the cakes, preheat the oven
to 180C and line the bottom of three
6in round cake tins.
• Whisk together the sugar, flour,
salt and baking powders into a
large bowl.
• In a large jug whisk together the
sugar, eggs, oil, vanilla and sour
cream.
• Slowly incorporate the dry
ingredients into the wet ingredients,
alternating with the milk. Combine
well until the batter is smooth. 5 7
• Fill the three cake pans evenly and
bake in a preheated oven of
180C/350 Fahrenheit for 25-30
minutes until cooked through. Check
after 25 minutes – a skewer should
come out clean once tested in the
centre of the cake. If batter is
clinging to the skewer bake for a few
more minutes.
• Once baked place on a rack until
cool.

CAKE DECORATING
paste. Transfer to a piping bag with the end milkshake frosting. I place on a turntable sugar while you continue to whisk at high
cut off (no nozzle needed). and cover the sides first, using a long speed. This will create a very stiff glossy
edge scraper held against the cake to get meringue. I divided the meringue into
5 To assemble, place the first cake onto a a lovely smooth finish, then I finish the three, keeping one bowl with white
cake board, securing in place with a little top. Place the cake in the fridge whilst you meringue and colouring up the other two
cream. Now pipe a dam of cream all the make the decorations. portions to pink and green. I would
way around the edge of the cake, like a recommend using a gel paste colour
ring. Spoon in the compote and sprinkle 7 For the meringue pops you will need to (rather than the ones shown in the
the fresh chopped strawberries on top, get together a variety of nozzles, 3 or 4 picture) as these do not break down the
making sure not to overfill the ring. Next, piping bags (one per nozzle) and a variety meringue. Scoop the three meringue
pipe a second ring of cream on top of the of paper straws. Line a baking tray with a colours into prepared piping nozzles with
original one and continue to cover the silicone sheet or greaseproof paper. I the assorted tips you have. I used closed
strawberries with a spiral of the cream. trimmed about a quarter off the straws so and open star nozzles in various sizes.
This will create the cream layer. Place the they weren’t so tall – (you can always trim
second cake on top and then repeat the them once baked) 9 To make the meringue pops, begin by
whole process finishing off with the third piping a short line of meringue onto the
cake. Use up any leftover cream to crumb 8 For the meringue pops, you will need to silicone sheet. Press the top of the straw
coat the sides of the cake and place in the whisk together four egg whites in a clean into it, then have fun piping swirls, roses,
fridge until it is well chilled. bowl until you have stiff peaks. It is best or a combination of both onto the straws.
done in the cake mixer with the whisk I would also recommend piping some
6 Finally finish the cake by covering in a attachment, then slowly (literally one stars, kisses and swirls directly onto the
generous layer of the strawberry tablespoon at a time) add in the caster sheets without straws, so that you have a
variety of meringue decorations.
TOP TIP
This cake benefits from a few hours in the fridge so that it can set 10 Once you have filled a baking sheet or
well for slicing, due to the fresh cream interior. It also gives the two with meringue pops and decorations,
flavours a chance to meld together. place them in a preheated oven of 120C
(240 Fahrenheit). After 30 minutes turn
the oven down to 90C (190F) for a further
8 10 90 minutes. Then turn the oven off and
leave them there for a final hour. Once
fully dry and crisp they will lift off easily
and be ready to use. Assemble the chilled
cake and a few extra strawberries.
11 To decorate the cake, pile up a few of

the meringue pops at various heights on
one side of the cake pushing into the
cake, trimming any of the straws if they
are too tall. Arrange some whole
strawberries and a few of the assorted
meringue kisses. You can then do a
similar process at the base of the cake on
9 11 the opposite side for a little balance.
TOP TIPS
This cake needs to be stored in t
he fridge due to its fresh cream
filling. The addition of the
mascarpone stabilises the cream to
make it much thicker, dispensing the
need to add any gelatine.
Only add the meringue pops once

the cake is ready to be cut and eaten,
as meringue does not like being
refrigerated and will go all sticky!

CHEERS, POPS!
“I wanted to make something fun for Father’s Day and let’s be fair, a lot of dads enjoy
a pint! You can personalise this with different colours depending on the type of
beer they like - go darker with the paint if they like Guinness for example. You could
really push the boat out and use beer in the buttercream or the cake itself!” Lisa
CARVE YOUR CAKE 3 Flip your cake upside-down (the smaller

1 Fill and stack your 6in round cake. Place side should now be the base of your cake)
your 5in cake card on the top of the cake, and ganache. Leave to set.
in the middle. If you don’t have a cake
card, you can use something round - I’ve
used the lid from one of my ganache tubs
(cleaned of course).
Cake artist:
Lisa Elliott
Edibles:
6in round cake, 6in tall
50g light blue modelling paste COVER YOUR CAKE
(Saracino) 4 Cover with white sugarpaste. I covered
250g white modelling paste the top first with a circle of sugarpaste,
(Saracino) then wrapped another piece around the
Orange airbrush paint 2 Using a sharp knife, carve around the cake side and smoothed. The join needs to be
Dark brown and light brown edible card/lid, pointing the knife at a slight angle. smoothed on the side of the cake but the
paint one on the top will be covered.
Vodka or rejuvenator spirit
Shell and Shine spray gloss
Edible glue or piping gel
Variety of sizes of white/pearl
dragees
Ganache
Equipment:
5in cake card
10in cake board
Airbrush
Paintbrush
Dresden tool 5 Using the end of a small rolling pin,
Normal and small rolling pin indent rows of small circles, evenly
Large straw (straight or bendy) spaced and all the way around.
Aluminium foil tape
Beer can (empty)
Sharp knife
If you don't fancy the
Ribbon
Double-sided tape
gravity defying element,
Flower wire (20 gauge)
2x posy pics (or two small pieces of the cake still looks great
a straw)
Flower tape on its own!
CAKE DECORATING
FOR LOADS MORE

CAKE DECORATING
TUTORIALS HEAD TO
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HOW YOU CAN ACCESS
OUR DIGITALPLUS!

6 Indent small lines at the base of the 9 Cover the board with vodka or 12 Roll out some white modelling paste
glass using your Dresden tool to make the rejuvenator spirit and paint with light and cover the top.
edge look a little more textured. brown.
10 Keep layering - you can use a wet 13 Cut the edges and neaten them up.
paper towel to take paint off and layer it in Use your hands/fingers to press lightly
different places. Paint on top with dark into the crevices so that the balls
COLOUR YOUR CAKE AND brown for a two-tone effect. Spray with underneath show through.
BOARD Shell and Shine for a varnished effect.
7 Using your airbrush, spray lightly with
orange. Keep layering so that the orange is
darker at the bottom and there is almost no
orange for the top 1in. Leave to dry.
14 Paint a layer of piping gel on top, then

place a variety of dragees over the paste
to create the frothy effect of the beer
MAKE THE FOAM head.
8 Cover your board with white 11 Once dry, place your beer glass on the
sugarpaste and indent a few small board, centrally but set back a little. Take
notches and lines. This is meant to be the your white modelling paste, roll into small
pub bar (not a woodgrain floor effect). size balls and place on the top of the glass.

CAKE DECORATING
MAKE THE HANDLE MAKE YOUR LETTERING 21 Insert the straw at a very slight angle
15 Take the flower wire, cover with 18 Roll out your light blue modelling paste, into the middle of the cake.
flower tape and bend it into a handle nice and thin to create your lettering. Use
shape. Make sure that you keep the top whatever phrase you fancy. Add some
and bottom horizontal lines a bit longer so bubbles on the glass, a few small dragees
that you can push them into the cake. in a vertical line with some larger ones as
the bubbles nearer the surface.
22 Wrap some white modelling paste

around the straw that will be in view.
16 Roll out a long sausage of white

sugarpaste and push into the wire,
smoothing out any joins. Keep the ends
free of paste.
SECURE YOUR CAN

19 Take a long
straw, if it has a 23 Add your empty (cleaned) can to the
bend already, straw. It will rest against the straw without
you can skip this much movement but if yours is moving,
step. If it doesn’t, secure it with some white modelling
cut into the straw paste. Roll out some very long elongated
about 2.5in teardrops (the length of the pour) to create
(6.4cm) down. a fluid look. Use your Dresden tool to
Don’t cut all the create some lines in the modelling paste
way through, and smooth it out. Finally, using some
17 When putting the handle into the enough to create piping gel, add some randomly placed
cake, use a posy pic in the cake first and the bend. dragees. Add your ribbon around the cake
then insert into it (you may need to add a board, securing with double-sided tape.
little sugarpaste to keep it straight). If you 20 To
don’t have posy pics, you can cut a little strengthen the
bit of a straw and insert into that. bend (do this
whether you
created the
bend or not),
apply some
aluminium
tape around
the elbow
which will
keep it in
place.

FOUR HAMPERS WORTH £100 UP FOR GRABS!
Camp Coffee, the iconic home baking ingredient, is giving Bake & Decorate readers the chance to win one of four special
hampers to celebrate its continued partnership with baking supremo and television presenter Juliet Sear.
Inside each hamper lucky winners will receive two bottles of Camp Coffee, one of which will be personalised with your name
on the label, limited edition Camp Coffee goodies including an apron, tote bag and mug, plus mixing and measuring spoons
and a special cake tin. There will also be a signed copy of Juliet Sear’s book ‘Cute Bakes’.
To enter all you have to do is head to https://bit.ly/BAKECAMPCOFFEE and answer the following question:
In which year was Camp Coffee, the natural chicory and coffee essence, first launched?
A) 1776
Here’s where to enter:
B) 1876
C) 1976
Good luck!
*T&C’s apply, find out more at www.warnersgroup.co.uk/competition-terms

Check out these delicious cakes and treats from Juliet Sear...
Camp Coffee’s fabulous partnership with Juliet Sear includes the launch of some delicious and
inspiring new Camp Coffee recipes. From showstopping coffee cakes to delicious coffee-drinks
with gorgeous, sweet treat accompaniments, Juliet's recipes take the versatility of Camp
Coffee’s natural chicory and coffee flavour to yet another level.
t all the recipes!

Use the QR code here to try ou
din g h e a v
d
u Etipsficy daesssweeret tooth!
t s t o e
n
p
sa
PASSION FRUIT SOUFFLÉ
GINGER & ELDERFLOWER CHEESECAKE
KIWIFRUIT TRIFLE
KIWIFRUIT PAVLOVA

PUDDING HEAVEN
Passion fruit soufflé

SERVES 4 the milk in a saucepan until just and the egg whites look like
Unsalted butter, softened for bubbling. Add the milk a little at a fluffy clouds.
greasing time, whisking in between until the
2 Clarence Court hen egg yolks mixture is a thick, creamy 8 When the mixture in the saucepan
and 4 whites consistency. Press any lumps has cooled to room temperature or
6tbsp caster sugar, plus extra against the side of the bowl to break cooler, add the egg whites, one large
for coating them up. spoonful at a time, using a spatula to
3tsp cornflour gently fold them in. The aim is to fold
1tbsp plain flour 5 Pour the mixture back into the in air bubbles without breaking them
100ml double cream saucepan and set on a gentle heat. up. Continue until the mixture is a
100ml whole milk Beat vigorously and continuously pale yellow with no streaks of egg.
Pulp of 5 passion fruits, sieved with a hand whisk until it thickens,
to remove seeds ensuring the mixture doesn’t stick to 9 Fill each ramekin to the brim and
Icing sugar, for dusting the base of the pan. Remove from ensure they are level and flat. Run a
Mango and passion fruit coulis, heat, when you feel it has thickened, cocktail stick around the inside of
to serve then whisk in the passion fruit pulp a the rim of the ramekin to ensure
little at a time. The heat of the pan the soufflés rise without catching
1 Coat the inside of four 150ml or will continue to cook the mixture. the sides.
200ml ramekins with melted butter.
Add a sprinkle of sugar to each, 6 Beat the egg yolk and caster sugar 10 Place the ramekins evenly
coating both the sides and bottom, together to form a thick paste and spaced on a baking tray for around
then shake out any excess and place add this to the mixture in the 14 minutes in the middle of the oven.
in the fridge to chill. saucepan, mixing until smooth. Don’t open the door while they cook,
Return the pan to the heat and, when but watch the time carefully and, at
2 Preheat the oven to 180°C/Gas the mixture begins to simmer, 14 minutes, check if they are risen
Mark 4 and place a tray in the middle remove from heat. At this point the and golden. If using smaller
of the oven. mixture should look like thin custard. ramekins, reduce the time by a
Set aside to cool. few minutes.
3 Put the two yolks into a separate
small bowl and add 6tbsp sugar. 7 Meanwhile, prepare the egg 11 Carefully remove from the oven,
whites in a clean, grease-free large dust with icing sugar and serve with
4 Mix the cream, flour and cornflour bowl. Whisk until soft peaks form the sweet, syrupy coulis.
in a bowl until smooth, then warm
By Clarence Court Eggs (www.clarencecourt.co.uk)

Ginger & elderflower cheesecake
SERVES 8 4 Finally, pile the soft cheesecake cheesecake doesn’t use gelatine to
250g ginger biscuits mixture onto the biscuit base and make it as light and fluffy as possible,
100g butter chill for at least four hours or it does definitely needs the chilling
280g cream cheese, at room overnight before serving – as this time!
temperature
2tbsp Belvoir Elderflower Cordial By Belvoir Farm (www.belvoirfarm.co.uk)
100g icing sugar

150ml double cream
1 Weigh out all the ingredients, then

place the biscuits into a sturdy plastic
bag and bash them into crumbs with
a rolling pin.
2 Melt the butter in a saucepan over

a low heat and stir through the biscuit
crumbs. Press into a 20cm (8in)
loose-bottomed tart-tin and place in
the fridge to set.
3 Stir together the cream cheese,

elderflower cordial and the icing
sugar until smooth, then whip the
cream until firm. Gently fold the
cream through the mixture until just
combined.
Kiwifruit trifle
SERVES 12 completely smooth. Top the cake
2x 275g Madeira cakes layer with a layer of custard mixture.
200ml elderflower liqueur or
elderflower cordial diluted 1:3 3 Place a layer of cake cubes on top
1kg carton of ready made of the custard mixture, leaving the
custard sides of the dish free. Carefully place
400g mascarpone slices of kiwi around the edges of the
4 Zespri Sungold kiwifruit, dish, propping them up against the
peeled and sliced cake. Drizzle the cake with more
4 Zespri green kiwifruit, peeled liqueur or cordial.
and sliced
600ml whipping cream 4 Continue to layer the custard
30g icing sugar, sieved mixture, cake and kiwis until the
50g flaked, toasted almonds bowl is full.
12 fresh raspberries
5 Whip the cream to soft peaks and
1 Cut the cakes into cubes and place add the icing sugar in the final
a layer in the bottom of a trifle dish. moments of whipping.
Drizzle with the elderflower liqueur.
6 Pile the cream on top of the trifle
2 Mix the custard and mascarpone and top with flaked almonds and
By Zespri SunGold Kiwi (www.zespri.eu)
together in a large bowl until fresh raspberries.

PUDDING HEAVEN
Kiwifruit pavlova
SERVES 8-10 2 Using an electric mixer, beat the 4 Bake for one hour 15 minutes or
6 free-range egg whites egg-whites in a mixing bowl until stiff until firm. Allow to cool completely in
340g caster sugar peaks form. Add the caster sugar a the oven with the heat turned off.
1tbsp cornflour spoonful at a time, beating You can leave the door ajar if you are
1tsp white wine vinegar continuously until all the sugar has in a hurry.
1tsp vanilla extract dissolved and you have a stiff glossy
300ml whipping cream meringue. Add the cornflour, 5 Peel and slice the kiwis and halve
1tbsp icing sugar vinegar and vanilla and beat for the passion fruit.
4-5 Zespri SunGold Kiwis one more minute.
2 passion fruit 6 Using an electric mixer, beat the
3 Spoon the mixture onto the baking cream and icing sugar together until
sheet into a circle about the size of a soft peaks form. Place the pavlova on
1 Preheat the oven to 120°C/Gas small dinner plate. Use a palette knife a plate, spread with the cream
Mark ½ and line a baking tray with to shape it and, working from top to mixture, then top with kiwi slices and
baking paper. bottom, create ridges up the sides. the passion fruit pulp.
By Zespri SunGold Kiwi (www.zespri.eu)

o u r y h e av
v
a Baskaevouury snacks & lunches!
p a s t o r m w i t h e
n
s
LEEK & THYME SCONES

CHEESE MUFFINS WITH SWEETCORN & SPINACH
CRAB, LEEK & PESTO TART
LEEK, MUSHROOM & OVEN-ROASTED TOMATO QUICHE
LEEK & CHEESE MUFFINS

SAVOURY HEAVEN
Leek & thyme scones

MAKES 6-7 ensuring the scones have cooked all on a high heat until they start to burst
1 small leek, finely chopped the way through. If the leeks carried open after six minutes or so.
240g plain flour, plus 1 heaped a little more moisture they may need
tbsp extra a further 5 minutes. Simply pop tin 8 Add the white wine vinegar, sugar,
180ml full-fat coconut milk foil loosely over the top, then thyme, salt and minced garlic, then
(the more fat the better continue to bake. allow to simmer for a further 5 minutes
to combine) Squish with the back of a fork and
1tbsp baking powder 7 For the jam, place the ripe serve in a side dish alongside the
3tbsp coconut sugar tomatoes in a non-stick pan, and char freshly baked scones.
A pinch of salt
1tsp fresh thyme, finely chopped
1tsp dried thyme
2tbsp nutritional yeast (optional)
For the pickled tomato jam

100g overripe tomatoes
2tsp white wine vinegar
3tsp sugar
A large pinch of salt
1 garlic clove, peeled, minced
1tsp dried thyme

Mark 4.
2 Finely chop the leek, steam for

5-6 minutes until tender, then place
on a sheet of kitchen roll to absorb
the moisture.
3 In a mixing bowl, sift the flour, then

add the salt, sugar, nutritional yeast,
dried and fresh thyme and baking
powder, mixing together to combine.
4 Slowly add the coconut milk and

gently combine the wet and dry
mixtures, being careful not to over
work. Leave 1tbsp coconut milk
to grease the top of the scones at
the end.
5 Give the steamed leek a final press

with a kitchen towel to remove any
excess moisture, add to the mixing
bowl, then carefully fold into the
mixture. Roughly divide in half, then
half again and repeat until you have
6-7 scones.
6 Place on a pre-greased baking tray

then, using the remaining coconut
milk, give each scone a coat before
popping in the oven to bake for
By British Leeks (www.britishleeks.co.uk)
25 minutes. Check after 25 minutes,

Cheese muffins with sweetcorn & spinach
MAKES 12 bowl. Add the eggs, melted butter
175g plain flour and milk and mix together, then
1tsp bicarbonate of soda divide the batter evenly between
150g grated cheese the muffin cases.
50g baby spinach, shredded
100g tinned sweetcorn, drained 3 Bake for 20-25 minutes until risen
2 free-range eggs and golden. Serve warm.
150g unsalted butter, melted
150ml milk Top tip: Don’t have spinach or
sweetcorn? Experiment with your
1 Preheat the oven to 180°C/Gas favourite fillings – chopped red
Mark 4 and line a 12-hole muffin tin pepper, onions or cubed ham make
with muffin cases. for delicious alternatives. You can
also add finely chopped chili or chili
2 Combine the flour, bicarb, cheese, pepper flakes to add a spicy kick! By The Easy Peasy Baking
Campaign (www.fabflour.co.uk)
spinach and sweetcorn in a mixing
Leek, mushroom & oven-roasted tomato quiche

SERVES 4-6 3 For the pastry, rub the butter into 6 Once the pastry is turning golden,
For the pastry the flour in a large bowl until it remove from the oven and set aside.
250g plain flour resembles breadcrumbs. Stir in the
100g butter cheese, add a tablespoon or two of 7 Beat the eggs into the cream and
50g finely grated strong cold water and bring together into a add the chives. Pour the leek-
Cheddar cheese dough with your hands. You may mushroom mix into the pastry case,
Water, to mix need to add a little more water to followed by the cream-egg mix, then
create the dough, but you will feel gently lay the tomato vine on top.
For the filling how 'short' the pastry is. Wrap in Bake at 180°C/Gas Mark 4 for
6-7 Spring onions, chopped clingfilm and chill in the fridge for at 30-40 minutes until golden and risen.
2 medium leeks, finely sliced least 30 minutes. Set aside on a wire rack to cool. The
150g chestnut mushrooms, quiche should easily slide out of the tin.
finely sliced 4 For the filling, in a large pan, gently
1 vine of baby tomatoes melt a generous amount of butter By British Leeks (www.britishleeks.co.uk)
Butter and olive oil with a little olive oil. Add the spring
Fresh thyme onions and leeks and let them sweat
Fresh chives, finely chopped a little until they begin to soften, then
Salt and freshly ground add a little salt and turn up the heat to
black pepper sauté further. Add the mushrooms
4 free-range eggs, beaten and plenty of pepper and let them all
150ml single cream sweat together until the mushrooms
100ml soured cream are beginning to soften and turn
golden. Turn the heat off the pan and
1 Preheat the oven to 170°C/Gas Mark let the veg cool a little.
3 and grease a 25cm (10in) loose-
bottomed fluted tin. 5 Roll the pastry out and line the
greased quiche tin. Scrunch up some
2 Place the tomato vine in a small baking parchment and lay on the
ovenproof dish, drizzle with olive oil, pastry case. Pour some baking beans
season and throw on some fresh on top, then blind bake for 15 minutes
thyme, then roast for 30 minutes. at 180°C/Gas Mark 4.
Remove from the oven and set aside.

SAVOURY HEAVEN
Crab, leek & pesto tart

SERVES 6 Remove the paper and beans and 4 Spread the pesto over the base of
350g ready-made shortcrust or return the pastry case to the oven for the tart case, then scatter over the
gluten-free pastry a further 3-5 minutes until it is just crab meat and leeks. Whisk together
3tbsp sun-dried tomato or cooked. Reduce the temperature to the eggs and crème fraîche and
regular pesto 180°C/Gas Mark 4. season with salt and pepper. Put the
200g fresh white crabmeat tart tin on a baking sheet and pour in
1 leek, shredded in a food 3 Heat a little olive oil in a frying pan the egg mixture, then bake in the
processor or finely chopped and sauté the leeks for 2-3 minutes oven for 30 minutes or until just set.
3 free-range eggs, beaten until just soft.
By British Leeks (www.britishleeks.co.uk)
250ml crème fraiche
Salt and freshly ground
black pepper
3tbsp finely grated Parmesan

Mark 6. On a lightly floured surface,
roll out the pastry 5mm thick and use
it to line a 23cm (9in) loose-based
fluted tart tin. Cover and chill for
15 minutes.
2 Line the pastry case with

greaseproof paper and fill with baking
beans. Bake for 10-15 minutes until
dry to the touch, but not coloured.
Leek & cheese muffins

MAKES 10 5 Prick each cherry tomato – this 6 Spoon the remaining mixture over
225g self-raising flour stops them popping when they cook each muffin to conceal the tomato,
1 leek, finely sliced – and press one tomato into the top then bake in the oven for about
Freshly ground black pepper of each spoonful of mix. 20 minutes until golden brown.
100g half-fat Cheddar, grated
175ml semi-skimmed milk By Dr Sarah Schenker
for British Leeks
1 free-range egg (www.britishleeks.co.uk)
50ml olive oil
10 cherry tomatoes

Mark 6.
2 In a mixing bowl, combine the

flour, leek, freshly ground black
pepper and Cheddar and mix well.
3 In a separate bowl, mix together the

milk, egg and olive oil. Add this mixture
to the dry ingredients and mix well.
4 Grease 10 muffin moulds and half-

fill each with the mixture.

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By Stockfood, The Food Media Agency

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4 Spoon the cheesecake mixture 12 Carefully brown the meringue

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320g spelt flour

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