Baking Heaven

Cake International Academy returns this June with its Spring Escape – an immersive cake art retreat offering a range of professional sugarcraft workshops. The Academy will host the exclusive weekend retreat in Warwickshire where attendees will be abl

Editor Jessica Clark Acting Editor Nick Gregory nick.gregory@warnersgroup.co.uk Publisher Lucie Dawson Senior Designer Ryan Housden Printed by Warners Midlands Keep up-to-date with all the latest baking news at www.foodheavenmag.com, sign up to ou

Nadiya Jamir Hussain MBE is a British television chef, author and television presenter. She rose to fame after winning the sixth series of BBC’s The Great British Bake Off in 2015 and she has partnered with the UK’s most trusted kitchenware brand Pre

Following the banana bread baking craze of the pandemic, The Little Book of Bananas from chef, baker and blogger, Sali El-Arifi, is here for all your banana recipe needs, covering everything from banana rum cake to Ghanian tatale, with plenty of glut

★ COVER RECIPE MAKES 12 225g (8oz) salted butter 90g (3½oz) unsweetened cocoa powder 90g (3½oz) dark chocolate (minimum 70% cocoa solids) 4 large free-range eggs 450g (1lb) light muscovado sugar 100g (3½oz) self-raising flour 40g (1½oz) white c

The Real Bread Campaign defines bread as made without so-called processing aids or other additives. From this simple and universally accessible definition, the Campaign finds and shares ways of making bread better for us, better for our communities a

MAKES 10 Biscuit cutters Tala Piping Bags piping nozzles For the biscuits 100g (3½oz) sugar 200g (7oz) butter/baking margarine 300g (10½oz) plain flour ½ tsp salt 1 tsp vanilla paste/essence 2 tbsp milk To decorate 600g (1lb 4oz) icing sugar 4

250g (9oz) full-fat cream cheese 125ml (4½fl oz) double cream 70g (2¾oz) icing sugar 2 tsp vanilla 200g (7oz) Biscoff Spread 240g (8¾oz) Biscoff Biscuits 100g (3½oz) melted butter 1 Start by popping 1 pack of biscoff biscuits (240g) in a food p

WE LOVE…RASPBERRY HONEY CAKE pg23 // HOT CROSS BUN LOAF p24 // APPLE EVE CAKE pg27 For the oaty white chocolate cheesecake tart, see page 28 SERVES 10 3 free-range eggs 250ml (9fl oz) milk 160ml (5¾fl oz) soda water 185g (6½oz) plain flour ½ tsp fi

WE LOVE… BUTTERFLY CUPCAKES pg33 // GOLDEN CONFETTI CUPCAKES pg35 // EASTER BUNNY CUPCAKES pg37 For the Easter chick & bunny cupcakes, see page 36 MAKES 12 For the Rice Krispies Nest 150g (5½oz) milk chocolate 100g (3½oz) Rice Krispies a mixture of

WE LOVE… CHOCOLATE NUT BROOKIES pg39 // EASTER BISCUITS pg41 // CHAI SPICED BISCUITS pg42 For the pomegranate & chocolate granola bars, see page 43 MAKES 20 For the cookie layer 100g (3½oz) butter, softened 175g (6oz) light brown soft sugar 1 free-ra

WE LOVE… PAVLOVA pg47 // HOT CROSS BREAD & BUTTER PUDDING pg49 // BAKED ALASKA pg50 For the cherry & chocolate mousse, see page 51 SERVES 8 For the pastry 210g (7½oz) plain fl our, plus extra for dusting 60g (2¼oz) icing sugar ¼ tsp salt 130g (4¾oz)

Hello Baking Heaven friends and welcome to our April issue. What a brilliant month it is, because not only is the weather getting better, but Easter is upon us! That means lots of food, gatherings and most importantly, chocolate! It’s one of my favou

The Colomba Cake (colomba di pasqua) is Easter’s answer to a Christmas panettone! This light, buttery cake is made using natural sourdough fermentation methods, slowly proving over 72 hours to produce a fragrant enriched dough. The stunning blue and

WE LOVE… EASTER BROWNIES pg60 // EASTER CAKE POPS pg63 // BUTTERMILK CHERRY SCONES pg64 For the millionaire’s Easter chocolate bars, see page 66 SERVES 8 For the base 150g (5½oz) butter (or dairy free alternative) 230g (9oz) plain fl our 45g (1¾oz) F

YOU WILL NEED • 15cm (6in) round cake • 20cm (8in) cake drum • buttercream • Colour Mill colours – Baby pink, Lavender, Lemon, WhiteSide • scraper • palette knife • 1E Piping Nozzle • piping bags • mini chocolate eggs • 150g (5½oz) white chocolate •

MAKES 12 YOU WILL NEED • biscuit cutters & embossers/ stamps – bunny, chick & carrot • large rolling pin • marzipan spacers • baking tray • silicone mat/ baking paper • small rolling pin • various paint brushes • paint palette • cornflour • rejuvenat

CAKE DEC SCHOOL Nothing says Easter like a delicious chocolatey treat and these cupcakes are sure to satisfy any sweet tooth. Filled with crushed Mini Eggs and decorated with a cute marzipan chick and fun Flake ‘nest’, they are sure to be a winner at

WE LOVE… ONION & ANCHOVY BREAD pg80 // TRUFFLE MAC 'N' CHEESE p80 // FILO TARTS pg81 For the tear & share monkey bread with leeks, see page 81 SERVES 6 500g (1lb 1oz) pack of Cooks’ Ingredients Sundried Tomato and Chilli Bread Mix (or White Bread Mix

With so many key baking occasions coming at us thick and fast, including Mother’s Day, Easter and the Jubilee, it’s understandable that more than a few of us are feeling under pressure to be at the top of our baking game! So we would like to share so

SERVES 10 For the cake 90g (3oz) Flahavan’s Organic Porridge Oats 140g (5oz) self-raising fl our 150g (5½oz) soft brown sugar 1 tsp cinnamon ½ tsp baking powder 75g (2¾oz) vegetable oil 1 free-range egg 1 tsp vanilla essence 245g (9oz) natural yoghur