Baking Heaven

The dynamic range of legendary counter top appliances from KitchenAid are the gifts that just keep on giving… Buy for foodie friends and family or treat yourself so that you can make exquisite goodies to pop under the Christmas tree (or hang from it!

P9: SURPRISE CAKE P10: ITALIAN MERINGUE WITH BAKED APRICOTS & HAZELNUT CREAM P11: FESTIVE MERINGUE WREATH P11: CORNISH MEAD CHRISTMAS JELLIES P12: CANDY CANE BROWNIE FUDGE P13: SPICED HOT CHOCOLATE TRUFFLE GIFTS P14: WHISKY, ORANGE & CHOCOLATE

SERVES 20 200g (7oz) unsalted butter 200g (7oz) golden caster sugar, plus extra 4 free-range eggs 200g (7oz) plain flour 2tsp baking powder 6tbsp The Wasabi Company Yuzucello  3tbsp Yuzu juice from The Wasabi Company For the icing  150g (5½oz) u

Makes 36 100g (3½oz) butter, cut into 1cm (½in) cubes  250ml (9fl oz) water  140g (5oz) plain flour  4 free-range eggs  600ml (1¼pt) double cream  200ml (7fl oz) Baileys, split into two batches of 100ml (3½fl oz)  200g (7oz) dark chocolate 1 Preheat

SERVES 12-16 250g (9oz) unsalted butter, softened 250g (9oz) golden caster sugar  3 large free-range eggs  275g (10oz) self-raising flour  200g (7oz) mincemeat  100g (3½oz) icing sugar, plus extra for dusting  2 tbsp water/almond essence/ brandy  Mi

SERVES 12 200g (7oz) caster sugar 265g (9½oz) plain flour  35g (1½oz) cocoa powder, plus 70g (2¾oz) for the icing  1tsp bicarbonate of soda  100ml (3½fl oz) vegetable oil  200ml (7fl oz) water, plus  5tbsp for the icing  50ml (1¾fl oz) lemon juice 

SERVES 6 6 free-range egg whites  330g (11oz) caster sugar To fill and decorate  500ml (1pt) double cream  Selection of fresh fruit – figs, raspberries, clementines and pomegranate seeds  Seggiano Chocolate clementines  Seggiano Super Dense Fig Bals

SERVES 4-6 300g (10½oz) Seggiano Classic Panettone  100g (3½oz) plus  1tbsp Seggiano Sicilian Mandarin Conserve  100g (3½oz) caster sugar  2 free-range eggs  200ml (7fl oz) full-fat milk  100ml (3½fl oz) double cream  ½tsp cinnamon  1tbsp demerara su

MAKES 12-16 YOU'LL NEED Bowls Scales Stand mixer with paddle attachment (if you do not have this you can use an electric hand whisk, or of course a bowl and wooden spoon will work, but it might take you a bit longer than the rest of the class so b

P27: CHOCOLATE ORANGE SPONGE P28: KIWI FRUIT, LIME & PASSION FRUIT CHEESECAKE P29: APPLE & GINGER CAKE P30: CHOCOLATE, ORANGE & MINT CANDY CANE CAKE P31: WHOLEWHEAT CARROT & HONEY CAKE WITH MASCARPONE HONEY ICING P32: TIRAMISU-Y ICEBOX CAKE P33

Recipes taken from Bundt by Melanie Johnson, photography by Nassima Rothacker, published by Ebury Press, £28. SERVES 8 Has a cake ever had a more romantic name? Red velvet is certainly in the running but ‘hummingbird’ conjures images of brightly col

P39: RASPBERRY ALMOND THUMBPRINTS P40: KOURABIEDES P41: GINGER BISCUITS P41: LINZER COOKIES Recipe taken from What’s For Dessert by Claire Saffitz, photography by Jenny Huang, published by Murdoch Books, £26. MAKES 22 215g (7½oz) almond flour 1

Magazine shelves across the world are groaning with articles about make-aheadfestive-recipes… and so they should be! Our time and energy will be the most memorable gifts of the season. To have space to chat, enjoy and experience togetherness with our

P46 MANGO & CARDAMOM SWISS ROLL P47: ALMOND MERINGUE GÂTEAU WITH CHOCOLATE AND & CREAM P48: PEAR & CHOCOLATE FONDANT TART P49: MARMALADE GINGERBREAD CHRISTMAS PUDDINGS P50: WARM CARAMEL-APPLE HUG P51: SPICED APPLE & GINGER PIE  P51: HONEYED PEAC

This technique requires you to cut out the middle of your cupcake and fill it with sweet mincemeat. Once you have that technique down, it’s really easy to customise it for any theme or flavour you’d like. Fill it with sweeties, little chocolates like

MAKES 1 loaf There are some fabulous seasonings in this tear-and-share loaf: pickled green chillies add bite; chives give a subtle hint of onion; and the mixture of sweeter white and nuttier black sesame seeds perfectly complements the smooth, sharp

A very warm and merry welcome to our December issue! It really is the best month for celebrating, gathering friends and family, and of course baking! Have you got any parties planned? There’s plenty of festive inspiration here for you if you have; yo

P66: COCOA-CHESTNUT BROWNIES P67: LEMON & RASPBERRY BITES P67: BIT TERSWEET COCOA NIB NOUGATINE P68: CHOC-ON-CHOC TART P69: CHOCOL ATE CHERRY TRUFFLES  P69: BANANA PUFFS P70: CHOCOL ATE & ORANGE MACARONS  P71: CRANBERRY & PISTACHIO TUILES  P71:

P75: BAKED CAMEMBERT P75: PIZZA CRACKERS P76: CHEESE & WALNUT PALMIERS WITH PICKLED WALNUT SAUCE P76: CANAPES & MOCKTAILS P77: PORK BELLY WITH PICKLED APPLE CANAPÉS P78: SAUSAGE ROLLS P78: GRILLED AUBERGINE WITH ROMESCO CANAPÉS SERVES 4 250g (

SERVES 4-6 4 tennis ball-sized red onions, peeled and halved Olive oil  150ml (5½fl oz) chicken stock  A bunch of thyme  100g (3½oz) caster sugar  50g (1¾oz) Trewithen Dairy Salted Butter, chilled cubes  15ml (½fl oz) balsamic vinegar  1 sheet of re

SERVES 4 as a main, or 6 as a starter 500g (1lb 1oz) beetroot, peeled and cut into thin wedges 1 red onion, cut into wedges 1tsp fennel seeds, lightly crushed 1tsp coriander seeds, lightly crushed ¼tsp chilli flakes 3tbsp olive oil, plus extra f

SERVES 6-8 For the turkey 600g (1lb 3oz) turkey crown 1 large onion, cut into eight wedges 4 bay leaves 2tbsp cider vinegar 60g (2¼oz) butter  A large bunch of fresh thyme, leaves picked For the wellington 1 x225g (8oz) jar of Cottage Delight

P86: STANDING MR GONK P98: CHRISTMAS COOKIES P103: SWEET TREATS AND GIFTS P108: NATIVITY TOPPERS  P112: SEASONAL STENCILLING P114: CAKE INTERNATIONAL  P116: KNITTED REINDEER  P121: THE PERFECT PRESENT  P124: PRODUCT REVIEW ■

Bring home the magic this Christmas with a cute and iconic Lindt chocolate gold wrapped TEDDY. Delicately dressed in gold foil, this magical TEDDY chocolate is finished with ribbon and a sparkling red heart charm. Made with exceptional Lindt white ch

These sweet little cutters are great for creating simple stars. They kept their shape well and didn’t bend easily, plus they cut through sugarpaste with ease. There are a number of ways you could use these cutters; I chose to decorate some Christmas

If you’re juggling orders, fairs and events with Christmas shopping and family commitments, the season of good will can very quickly turn into the season of stressed out! So, how can we make the most of this wonderful time, both for our businesses an

After a tentative few years of shows (and some not at all), Cake International (and the newly launched Bake International) was back in all its glory this year – stands from the well-known brands like Renshaw and Wilton were big, bold and bright, with

Cake artist: Dani Brazier for Blue Door Bakery Edibles Sponge cake of your choice Buttercream 850g white chocolate Food whitener Tiffany food colouring (Colour Mill) 425g butter White sugarpaste Equipment 6in square (Frost Form) 8in cake board

These cute little Christmas sprinkles are a great mix of silver shapes, snowflakes and colourful balls. I’ve used them here on some simple Christmas cupcakes, with the red and green balls adding a great hint of Christmas spirit. I experimented with a

ILLUSION CAKE CREATIONS STUNNING BAS RELIEF DELCIOUS JAFFA CAKE CUPS SUBSCRIPTION & DIGITAL WEDNESDAY 28TH DECEMBER IN SHOPS THURSDAY 5TH JANUARY SIGN UP TO OUR EMAIL NEWSLETTER FOR EVEN MORE FANTASTIC CONTENT! TURN TO PAGE 65 TO SEE HOW! MODELL