Baking Heaven

Hello and welcome to the September issue of Baking Heaven. This month, we've brought you a selection of our favourite showstoppers to help you bake something really special, including a pumpkin marshmallow cake and sweetie cake jars, plus Juliet Sear

This summer, experience the many ways Mini Berries grown by Hugh Lowe Farms can make their way into your breakfast bowl, showstopper masterpiece, or picnic hamper – they really are the perfect little berries for any occasion. The easy-to-love, smalle

Experts in home baking since 1964 and famous for its quality flour, Homepride’s unsalted and salted ready-to-use baking spreads promise to deliver mouth-watering sweet and savoury bakes. The new spreads, which are available from Morrisons, Waitrose a

Fancy winning a copy of Jane Dunn’s debut cookbook, Jane’s Patisserie? Well, we’ve got three copies to give away to Baking Heaven readers and you could be one of the lucky winners! Jane’s recipes are simple, customisable and suitable for all levels o

Lauren and Rachel Finch have released their very first cookbook, revealing their secrets to successful baking every time. The twin sisters are well known for their showstopper cakes and bakes, amassing impressive followings on social media at @finchb

There’s so much baking fun in a jar of smooth, creamy and delicious American-style SKIPPY® Peanut Butter, which makes the perfect creamy and dreamy ingredient for cupcakes, flapjacks, cookies and other homemade goodies. We’re giving you the chance to

Introducing Cutter & Squidge and their oh-so-delicious mini cupcakes range – delivered straight to your door! Fancy winning your own box of 12 cupcakes? Here’s how to enter: 1. Snap a picture of your bake 2. Share it with us on social media using the

1 Whenever I’m making a sponge that I want particularly light and fluffy, I find that substituting one-third of the flour weight with cornflour makes a big difference. 2 A traditional Genoise doesn’t use baking powder; however, if you’re a bit intimi

Icing a cake is one of the cornerstones to baking success. It’s also the technique that a lot of people struggle with. The art of icing a cake took me a long time to master and I always ended up with cracks and creases, lopsided icing and bulging but

PUBLISHER Lucie Dawson lucie.dawson@warnersgroup.co.uk EDITOR Jessica Clark jessica.clark@warnersgroup.co.uk SENIOR DESIGNER Ryan Housden ryanh@warnersgroup.co.uk DIGTAL & SOCIAL MEDIA CONTENT CREATOR Anna Lewin anna.lewin@warnersgroup.co.uk SENIOR A

MAKES 4 3 free-range egg whites150g (5½ oz) caster sugar½ tsp cornflour½ tsp white wine vinegar or cider vinegar 75g (2¾ oz) unsalted butter, diced into cubes90g (3¼ oz) dark brown sugar75g (2¾ oz) golden syrup110g (4oz) single cream1 tsp sea salt 2