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Hello
…and welcome to your April edition of Bake & Decorate! It’s time to
celebrate! With the coronation of King Charles III approaching, and the UK
receiving an extra bank holiday to celebrate, here at Bake & Decorate we
know there will be lots of parties, BBQs and gatherings to commemorate
this historical moment. And what do parties need? Cake! (And lots of other
deliciousness!)
So to kick start this issue you’ll find an abundance of fun ideas that will have
your guests showering you with compliments! Raspberry fondant fancies,
a white chocolate cheesecake adorned with berries displayed as the union
flag, crown shaped shortbread… the list goes on! Plus TV’S Juliet Sear puts her own spin on a
coronation cake! Turn to page 8 to start prepping your shopping list!
For those who love to model with sugarpaste and want to create a wonderful cake topper for the
coronation, try Vicky Teather’s adorable King Charles cavalier, complete with a crown! It’s a must
make for cake decorators.
Elsewhere, there is a wide variety of decorating ideas to inspire your creativity, as we aim to have all
the latest themes and popular techniques you love, such as Emma Stewart’s sugar wreath, Lisa
Elliott’s carved dinosaur from RKT and Lauren Pankhurst’s Easter cakesicles. We’ve got you
covered for all occasions!
When you have the moment to make a cuppa and enjoy a good read, turn to page 70 for this
month’s The Confident Caker – Bell, The Sugarcraft Contessa, takes you through her 10 simple
sustainable caking tips, saving the planet and also the pennies, something that will ring true to many
right now. We want to provide you with the best advice to sustain your passion of caking but with
other factors going on around us in mind too.
Also inside this issue we have free-from recipes from GBBO’s Freya Cox, make ahead bakes,
baking with edibles flowers and using buttercream for the best décor. Plus, turn to page79 to enter
our reader survey – we’d love to hear from you and you can help to shape the future issues of Bake
& Decorate… you could even be in with a chance of winning a KitchenAid if you enter!
Happy caking!
Joanne
EDITOR
WWW.FOODHEAVENMAG.COM BAKE AND DECORATE

Delicious recipes
8 CORONATION BAKES 104 BOTANICAL

42 TEATIME TREATS BAKING
22 CAKE HEAVEN
51 JULIET SEAR 116 PUDDING HEAVEN
28 CUPCAKE HEAVEN
58 MAKE AHEAD
BAKES 120 SAVOURY HEAVEN
Regulars
06 ARTIST SPOTLIGHT 110 BAKING WITH KIDS
We chat to YouTube blogger and Sugar & Make spring lamb cupcakes with Mrs Bun
Sparrows founder Whitney DePaoli about the Baker.
her brand-new book!
112 DESSERTS IN A DASH
54 KIM-JOY'S PURR-FECT BAKES These delicious puds can be whipped up
32 FREE-FROM BAKING Fun eye cat-ching treats - can you guess in no time.
the theme?!
115 BAKING ESSENTIALS
62 PICK OF THE PRODUCTS Spring clean your kitchen! Top tips for
Treat yourself to one of the latest products cleaning different areas of your kitchen.
out there right now!
124 NEXT MONTH
70 CONFIDENT CAKER Take a sneak peek at your super May issue!
Saving the planet - and the pennies - with
10 sustainable baking tips.
79 READER SURVEY Thanks go to: Bell The Sugarcraft

Contessa, Dani Brazier, Zoe Burmester,
We want to hear from you! Help shape Bake
Freya Cox, Karen Keaney, Lauren
& Decorate by telling us what you’re enjoying
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39 BISCUIT HEAVEN and what you’d like to see in the future – you Emma Stewart, Vicky Teather
could win a KitchenAid by entering!
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Fantastic decorating tutorials
18 KING CHARLES 80 CARVED 91 EASTER

CAVALIER EASTER DINO CAKESICLES
64 SUGAR 84 BUSY 94 FLORAL

FLOWER WREATH BEES CROWN CAKE
67 RAINBOW 88 FLOWER 102 12 MONTHS OF

DRIP EFFECT TUTORIAL BIRTHDAY CAKES
★ DIGITAL EXCLUSIVE ★ DIGITAL EXCLUSIVE ★ DIGITAL EXCLUSIVE ★
73 SPRING BASKET
20 CORONATION 47 APPLES 99 OFFICE BAKE

Artist spotlight
YouTube blogger and founder of Sugar & Sparrow
Whitney DePaoli not only teaches and inspires her
huge following with approachable cake recipes and
cake decorating tutorials for all skill levels, she has
now written a beautiful book, Anyone Can Cake,
which is packed full of ideas for creating perfect layer
cakes. We got to chat all things cake with Whitney, to
find out where it all started and where she hopes her
cake journey will lead…
How did you first get into baking? Your style often includes beautiful bright colours –
I have been fascinated with baking since I was a little kid, would you say you have a signature style/look?
barely tall enough to look over the counter. My mother loved to I do love bright, bold colour palettes and definitely have some
bake on occasion and I was glued to her side whenever she go-to styles when it comes to adding details like piping,
would make things like birthday cakes, lemon squares and sprinkles and painterly elements. I tend to focus on styles that
Christmas cookies. She had all these vintage baking books that look intricate, yet can be easily replicated because my goal is to
I ended up baking my way through, mostly because I liked to inspire others to make their own beautiful cakes. That said, I
taste the results but also because I found the process of baking do love coming up with super original designs that become
so magical. Just add the ingredients together and follow the somewhat of a signature. I am perpetually inspired by texture
directions and watch it transform into something delicious! and the world around me in general (nature, art, fashion, etc),
so I’m always experimenting with new ways to translate that
Is baking/cake decorating something you’ve always inspiration into cake decorating.
had an interest in?
While I’ve had an interest in baking for as long as I can
remember, it wasn’t until my early twenties that I became
fascinated with cake decorating. I started watching this reality
show called Ace of Cakes where the bakers would create super
detailed fondant cakes and was just in awe of how artistic cake
could be. It inspired me to head to my local craft store,
purchase my very first cake decorating tools, and start
practicing. The rest is history! Over the next 15 years I’d go on
to open my own custom cake business from my home kitchen,
then eventually started my blog and transitioned to teaching
others how to make pretty cakes!
Your cake company is called Sugar & Sparrow, it’s

such a unique name, how did it come about?
I’ve always been drawn to sparrows because my mom loved
them. She passed away about a decade ago and I wanted the
name to be a partial tribute to her, since she was the one who
sparked that initial love of baking in me. And sugar is just a
nod to my love for all things sweet!

DID YOU KNOW
LOOK OUT FOR
WHITNEY’S GUIDE
YOU’RE MISSING
TO COLOURING
BUT TERCREAM VERY
SOON IN B&D! OUT ON...
• Exclusive recipes and cake
Do you have a preference between baking and
decorating tutorials
cake decorating?
That one is so hard! I do love baking but I think I might • Fascinating articles
love cake decorating slightly more. I find it very
therapeutic and it’s especially rewarding when the cake
design ends up looking exactly how I pictured it in
• Amazing offers
my head!
• AND MUCH MORE!
What is your favourite flavour combination if
you could choose?
There’s a Ferrero Rocher cake recipe in my book that I am
SIGN UP FOR BONUS CONTENT
over the moon for. It’s a decadent chocolate cake with
Nutella buttercream, crumbled Ferrero Rocher truffles
between each layer, then topped with a Nutella ganache
bit.ly/BDEMAIL
drip and toasted hazelnuts. The combination of textures
SCAN ME
and chocolate hazelnut flavour are just so irresistible to
me. I’m also extremely nostalgic for yellow cake with CUPCAKES | BISC
UITS | CAKES | D
ESSERTS | SAVOU
RY
chocolate frosting because it’s what my mom made for all

of my birthdays growing up. You’ll find that recipe in my
book as well.
D★
DOWNLOA
★ DIGITAL
Is writing a book something you’d always aspired

to do?
I am still pinching myself that I wrote a book! It’s F REE RECIPE
definitely something that I’ve always wanted to do, yet
never imagined I’d get the chance to do it. I feel
OR C A K E
completely honoured to have written this book and had so DEC OR AT ING
much fun with every part of the process. It’s the book I GUIDE
would have loved to have in the beginning of my cake
journey and along the way.
FAULTLESS
Who in the cake world do you admire? FAULT LINE CAKE
Duff Goldman. Hands down. He’s the person who di gi ta l dow n
lo ad
sparked my love for cake decorating fifteen years ago,
glued to my tv screen whenever Ace of Cakes was on.
Print and DigitalPlus
subscribers:
What does the future hold for you?
I have really loved teaching people how to make make sure you sign
beautiful cakes that taste just as delicious as they look! Ruffles up to receive your
Hearing about people making their very first cake,
discovering a new passion for cake, and growing in
by the sea exclusive monthly
their skills because of my recipes and tutorials is what
keeps the wind in my sails. I’m so excited to keep email which includes
teaching and sharing new recipes via
sugarandsparrow.com and my social media
WORKING WITH
WAFER PAPER
competitions,
channels, and plan on offering classes in person and discounts and
online in the near future.
MODELLING
MASTERCLASS
extra content.
CORONATION BAKES!
Baking for a crowd? Host a royally brilliant celebration with these showstoppers...
CORONATION WHITE CHOCOLATE CHEESECAKE

GLITTERING CROWN SHORTBREADS
RASPBERRY FONDANT FANCIES
BLUE CHEESE & ROASTED LAMB ‘CORONADAS’
KING’S CORONATION PIMM’S CAKE
BALSAMIC GLAZE MUSHROOM GALETTE
CELEBRATION PARTY TRAYBAKE
★
COVER
RECIPE

CORONATION
By Humdingers Catering (www.humdingers.org.uk)

Coronation white
chocolate cheesecake
SERVES 12
For the base
200g digestive biscuits, crushed
100g unsalted butter, melted
For the cream filling

300g white chocolate
450g cream cheese
450g double cream
1½tsp vanilla extract
To decorate
Blueberries
Raspberries or strawberries (or both)
50g double cream, whipped and put
into piping bag
1 Mix the crushed digestive biscuits and melted

butter together until a breadcrumb consistency
forms. Press the mixture into the base of a lined
20cm springform cake tin.
2 Melt the white chocolate in a heatproof bowl

set over a pan of hot water, making sure it does
not touch the water, or alternatively melt it in
the microwave.
3 In a separate bowl, beat the cream cheese to a

smooth and creamy consistency.
4 In another bowl, semi-whip the double cream into

soft peaks.
5 Fold the white chocolate into the cream cheese,

then fold in the cream, followed by the vanilla
extract. You can also fold in some chopped up
raspberries to add a fruity texture.
6 Gently spoon the mixture on top of the biscuit

base, then spread evenly to smooth out the top.
7 Put into the fridge for a minimum of 8 hours,

ideally overnight.
8 Once set, carefully remove from the tin and place

onto a serving plate. Use the piping bag and fruit to
create a Union Jack design on the face of the
cheesecake. To do this, apply a cross of the
raspberries and outline with piped cream, then
repeat with the diagonal lines. Fill in the empty
spaces with blueberries.
Tip If piping isn’t your forte, use mini white

marshmallows or mini meringues instead!

Glittering crown shortbreads
MAKES ABOUT 12 SANDWICHED 3 Knead the dough into a ball and put 7 Bake the biscuits for about
BISCUITS it between two sheets of baking 10-12 minutes or until firm and pale
225g unsalted butter, softened paper. Roll out the dough as thinly as golden. Cool on the baking sheet.
2tsp vanilla extract you can, about 5mm, then chill for
115g caster sugar 20 minutes. 8 Using edible glue, decorate the top
340g plain flour of the biscuits with edible glitter and
125g custard powder 4 Using crown-shaped cutters, sprinkles, then spray with edible
4-5tbsp milk stamp out an even number of gold spray.
Bonne Maman Conserve or biscuits. Now stamp out a small
Hazelnut Chocolate Spread round from the centre of half the 9 Once cool, spread your favourite
Edible glue, gold glitter, biscuits to make the tops. Bonne Maman conserve or hazelnut
sprinkles and spray, to chocolate spread on the bottom
decorate 5 Mix together all the dough off-cuts biscuits and top with another,
and re-roll between the paper as pressing them together. Spoon a
1 Preheat the oven to 150°C/Gas before. Stamp out more shapes. little extra conserve or spread into
Mark 2. the centres.
6 Once the shapes are cut out,
2 In a medium bowl, beat together arrange on two baking sheets lined Tip These will keep in an airtight
the butter, vanilla and sugar until with baking paper and chill for container for 2-3 days.
creamy. Mix in the dry ingredients and 10 minutes.
enough milk to form a firm dough.
By Bonne Maman (www.bonnemaman.co.uk)

CORONATION
Raspberry fondant fancies

MAKES 25 raspberries and reserved flour in a gently, beat until it breaks down,
For the sponge mixer and beat until well combined. adding 150ml water in small
175g softened butter or Toss the raspberries in the reserved amounts of until you get an almost
margarine flour and fold into the mix. Spoon the pouring consistency. Divide into
3 free-range eggs, beaten sponge mix into the tin and bake for three different bowls. Leave one
175g self-raising flour, 2tsp around 30 minutes until golden, white, then add red colouring to one
reserved springy and just pulling away from and blue to another, mixing to the
1tsp finely grated lemon zest the edges. Place on a wire rack to desired shade. Spear the base of the
150g raspberries cool, then remove the cake paper cube with a fork and dip it into the
and freeze for 20 minutes. icing, then remove, lifting it up and
To decorate twisting as you go to cover the whole
150g marzipan 2 Thinly roll out the marzipan. Remove cube and transfer to a wire rack to
400g ready-made vanilla or the cake from the freezer and spread set. Repeat to create a mix of red,
lemon buttercream, at room over a thin layer of buttercream. Top white and blue fondant fancies.
temperature with the marzipan, trimming away any
1kg fondant icing overhang. Cut the cake into 25 even 4 Once softly set, drizzle all the cakes
Red and blue food colouring pieces. Spread four sides of each cube with milk chocolate – it’s easiest to
50g milk chocolate, melted with buttercream and pipe a small blob do this with a piping bag, but you can
on top, then return to the freezer for at use a teaspoon if you prefer. Leave to
1 Preheat the oven to 180°C/Gas least 10 minutes. set for a few minutes before serving.
Mark 4. Line a 20cm square cake tin Can be stored in an airtight container
with parchment. For the sponge, put 3 Chop the fondant into pieces and for up to two days.
all the sponge ingredients except the place in a food mixer. Starting it
By Love Fresh Berries (www.lovefreshberries.co.uk)

By Mary Berry’s Dressings (www.maryberrysfoods.co.uk)

CORONATION
Blue cheese & roasted lamb ‘coronadas’

MAKES 12 EMPANADAS 2 When ready to cook, preheat the 5 Place two tablespoons of the filling in
600g lamb shank oven to 200°C/Gas Mark 6. Season the the centre of each round and fold the
½ a bottle of Mary Berry’s Blue lamb with black pepper and place in pastry over. To seal the empanada, use
Cheese Dressing the oven for at least one hour or until a fork to crimp the edges together.
1 leek, finely chopped fully cooked through. Set aside to cool.
2tbsp cooking oil 6 Repeat with the remaining rounds;
2 onions, peeled, finely chopped 3 Once cooled, shred the meat off the you should end up with approximately
1 free-range egg, beaten bone and set aside. Bring a pan of oil to a 12 ‘coronadas’.
2 sheets ready-to-roll shortcrust medium heat and fry the onions and
pastry leeks until softened. Add the lamb, the 7 Use any remaining dough to cut out
100g blue cheese, crumbled remaining blue cheese dressing, blue crown shapes to decorate the
cheese and black pepper, to taste. Take empanadas and give them a Coronation
1 Put the lamb shank on a baking tray the filling off the heat and set aside. themed twist.
and generously cover with Mary
Berry’s Blue Cheese Dressing (you will 4 Now preheat the oven to 180°C/Gas 8 Brush with the beaten egg and bake
need around a third/80ml, saving the Mark 4. Finely roll the pastry sheets in the oven for 15-20 minutes until the
rest for later). Marinate overnight for and, using a large cookie cutter or a pastry is golden brown in colour. Serve
the best results. bowl, cut the pastry into circles that are with some extra blue cheese dressing
roughly 12cm across. for drizzling or dipping.
King’s Coronation Pimm’s cake

MAKES 12-16 2 Cream together the margarine and bag and cut a 1cm hole in the end of the
For the sponge sugar until light and fluffy. Beat in the piping bag. Pipe blobs of filling over the
275g margarine eggs, orange extract and zest until top of the sponge. Drizzle over the
275g caster sugar smooth and combined. Finally, sieve coulis and pop another sponge layer on
5 medium free-range eggs, beaten over the flour and baking powder and top. Repeat the above, then sandwich
1tsp Dr. Oetker Valencian Orange fold into the mixture. on the final sponge layer. Pipe more
Extract filling on top of the cake and drizzle over
Grated zest of 1 orange 3 Divide the mixture equally between the coulis.
300g plain flour the prepared tins and pop in the oven to
2tsp Dr. Oetker Baking Powder bake for 25-30 minutes. Meanwhile, 7 Slice the strawberries and orange and
make the Pimm’s syrup; pop the pop on the top of the cake to decorate.
For the Pimm’s syrup Pimm’s and sugar in a pan and gently Finish with a few mint leaves.
100ml Pimm’s bring to the boil. Simmer for 3 minutes,
30g caster sugar then leave to cool.
By Dr. Oetker (www.oetker.co.uk)
To decorate 4 Once the cakes are baked, poke holes
300g mascarpone in the sponge with a skewer and brush
200ml double cream over the syrup. Leave to cool in the tins
35g icing sugar for 15 minutes, then remove, and
2tsp Dr. Oetker Madagascan transfer to a wire rack to cool fully.
Vanilla Extract
75ml passionfruit coulis 5 To make the mascarpone filling; pop
45ml Pimm’s the mascarpone, double cream, icing
50g strawberries sugar, vanilla extract and Pimm’s into a
1 orange, sliced large bowl and whisk together to form
Mint leaves soft peaks.
1 For the sponge: Preheat the oven to 6 Once the cakes have cooled, put the
180°C/Gas Mark 4. Grease and line first layer of sponge onto a cake stand or
three 7in round cake tins. serving plate. Pop the filling into a piping

Balsamic glaze mushroom galette
SERVES 6-8 1 Preheat the oven to 180°C/Gas mushrooms, into the centre. Cut out a
250g mushrooms, cleaned and Mark 4. Heat the butter in a frying crown shape from the second puff
roughly sliced pan and add the mushrooms, garlic, pastry roll, then carefully place the puff
1 garlic clove, peeled, minced and thyme leaves. Cook for a few pastry crown on the top of the tart.
1tbsp butter minutes until the mushrooms are
150g Gruyere cheese, grated soft and darkened. Stir in the Mary 3 Brush the edges and the crown
1tbsp Mary Berry’s Light Salad Berry’s Light Salad Dressing and with the milk, then sprinkle with
Dressing, plus extra for season with salt and pepper, then some fresh thyme. Bake for
serving gently mix. Sizzle with some 20 minutes until the pastry is golden.
1tsp thyme leaves, plus extra balsamic glaze, then remove from
to top the heat and set aside. 4 Serve warm, drizzled with some
1tsp balsamic glaze (optional) extra Mary Berry’s Light Salad
2 sheets ready-to-roll puff pastry 2 Unroll the pastry and score a half- Dressing and a side salad. Enjoy!
3tbsp milk inch border around the sheet. Pile the
Salt and freshly ground pepper, grated cheese, followed by the
to taste
By Mary Berry’s Dressings (www.maryberrysfoods.co.uk)

CORONATION
Celebration party traybake Tip We decorated the top of our traybake with
chopped fresh plums, cherries and caramelised
SERVES 16-20 pecan nuts. The cake, minus the frosting, will freeze.
125g dried Morello cherries
1 Darjeeling teabag
370g jar Bonne Maman Damson
Plum Conserve
175g soft brown sugar
125g golden caster sugar
300ml sunflower oil
3 free-range eggs
2tsp freshly grated ginger
300g plain flour
1tsp baking powder
1tsp bicarbonate of soda
1tsp ground cinnamon
300g carrots, coarsely grated
75g pecan nuts, roughly
chopped
200g thick set natural yoghurt
250g tub mascarpone cheese
1tsp vanilla extract
1 Preheat the oven to 180°C/Gas

Mark 4. Line the base and sides of a
(roughly) 25x20cm traybake tin with
baking paper.
2 Put the cherries and teabag in a small

bowl and pour over 200ml boiling
water. Leave to soak for an hour, then
strain and stir 2tbsp Damson Plum
Conserve into the cherries.
3 In a large bowl, whisk together the

sugars, oil, eggs and ginger. Stir in all
the dry cake ingredients and finally stir
in the cherries, carrots and nuts.
4 Spoon into the tin and bake for

40 minutes. Cover loosely with foil
and bake for a further 10-15 minutes
or until a skewer comes out clean.
Set aside to cool.
5 Gradually beat the yoghurt into the

mascarpone and add the vanilla and
1-2 tsp caster sugar to taste.
6 Spread the top of the cold traybake

with Damson Plum Conserve, then
spoon over the mascarpone frosting.
Store in the fridge, but allow about
20 minutes at room temperature
before serving.

By Tala Cooking (www.talacooking.com)
Mini carrot cake Swiss rolls

MAKES 6 1 Preheat the oven to 180°C/Gas Mark peel away the parchment from the
For the sponge 4. Grease and line a baking tray. sponge and with the shortest end
3 large free-range eggs facing you, roll up tightly to the centre
150g golden caster sugar 2 Whisk the eggs and sugar together and the same with the other side so
20ml vegetable oil until thick and pale in colour. Add the they meet in the middle. Leave to
150g carrots, grated vegetable oil, vanilla and grated carrots cool completely.
1½tsp vanilla bean paste to the mix and gently fold through.
¼tsp salt 7 Whip the cream, maple syrup and
100g plain flour 3 Sift in the flour, baking powder, salt vanilla together until thick and
1tsp baking powder and spices, then scatter over the pillowy. Add the zest and gently mix.
¾tsp ground ginger nuts and fold through carefully, trying
¼tsp ground nutmeg not to knock out too much air. 8 Unroll the sponge and cut down
2tsp ground cinnamon the middle so you have two pieces.
Pinch ground cloves 4 Pour the sponge mixture into the Spread half the creamy mix over one
25g walnuts, finely chopped tin, level with a spatula and bake for piece and roll back up tightly. Repeat
15-18 minutes until lightly golden, with the other piece in the same way.
For the orange & springy to touch or until a skewer
maple cream filling comes out clean. Leave to cool for 9 Trim the edges to neaten, then cut
300ml double cream 5 minutes in the tin. each roll piece into three.
2tbsp maple syrup
1tsp vanilla bean paste 5 Place a strip of baking parchment 10 Dust each Swiss roll with a little
Grated zest of 1 orange on the work surface and dust with icing sugar, pipe the melted
icing sugar. chocolate on top and decorate with
To decorate edible flowers, if you wish.
Icing sugar 6 Lift the sponge out of the tin and
80g white chocolate, melted place face down on the paper. Gently
Edible flowers, to decorate
(optional)

Picnic dessert jars

MAKES 2 with a rolling pin. Mix with the 5 Finish with some extra fruits, a
About 25g shortbread biscuits pistachio nuts and melted butter and sprinkling of nuts and a mini
15g shelled pistachio nuts, divide between two clean, empty shortbread Crown biscuit, if using.
roughly chopped Bonne Maman conserve jars.
2tbsp melted butter Top tip: To make mini shortbread
4 ripe strawberries 2 Thinly slice two strawberries and crowns for a Coronation picnic, use
About 12 fresh raspberries use to line the inside of the jars. the crown shortbreads recipe on
100g blueberries Roughly chop the remaining page
4tbsp Bonne Maman Strawberry strawberries and spoon into the 10 using mini crown shaped cutters
Conserve centre. Top with the raspberries and decorate with edible gold glitter.
1tbsp Elderflower Cordial and blueberries.
100g soft cheese Making ahead? Line the pots with
125g ready-made vanilla custard 3 Stir together the Bonne Maman the biscuit and fruit mixtures. Make
75g crème fraîche Conserve, the elderflower cordial the cheesecake topping, but keep it
Extra fruits, chopped pistachios and 1 tbsp water. Spoon over separate and chilled. Top with the
and mini Glitter Crown the fruit. fruit just before packing your picnic or
Shortbreads to decorate taking outside.
(optional) 4 Finally, beat the soft cheese,
custard and crème fraîche together
1 Put the shortbread biscuits in a until smooth, then spoon on top of
plastic food bag and crush to crumbs the fruits.

KING CHARLES CAVALIER
To celebrate the coronation of King Charles III, add little King Charles
cavalier model to the top of your celebration cake!
MAKE THE BODY 5 Lightly pinch and shape the end of the
1 Weigh out 35g of white modelling sausages to create a rounded foot.
paste and roll into a smooth ball. To make
the legs, use your fingers to pinch a
mound from the side of the ball. Roll the
mound into a short sausage.
Cake artist:
Vicky Teather
Edibles 6 Press the scriber tool into each foot
2g black and 105g white modelling twice to create the toes.
paste (Saracino)
Autumn leaf, chestnut and egg 2 Repeat step 1 to create another
yellow paste colours (Sugarflair) sausage next to the first.
Black and brown edible ink pens
(Fractal)
White dust colour (Sugarflair)
Clear alcohol (vodka/gin)
Corn flour
Edible glue
Equipment 7 For the back feet, roll two small balls of

Cerart K500 ball tool white modelling paste into carrot shapes.
Scriber tool 3 Shape the body, so that the ball sits Press the scriber tool into the wider end
Dresden tool behind the two front legs. of the carrot twice to create the toes.
Fine paintbrushes
Glue paintbrush
PREPARATION
Colour your white modelling paste:
- 60g autumn leaf
- 3g egg yellow
- 1g chestnut
4 To make the hips, use the side of your
finger or a cylindrical modelling tool to 8 Glue the back feet in position with the
press into the side of the ball. pointed end sitting underneath the body.
TOP TIP
Make sure the modelling paste is
supple and stretchy before using it to
model. The paste should stretch when
pulled, like chewing gum.

CAKE DECORATING
MAKE THE HEAD 11 To make the muzzle, weigh out 1.5g 13 Line up your thumbs, so that they sit
9 Weigh out 45g of autumn leaf of white modelling paste. Place the ball in above and on either side of the muzzle.
modelling paste and roll into a smooth the palm of your hand and line up your Lightly press down to create the outer
ball. Weigh out 1.5g of white modelling little finger centrally (or a cylindrical eye sockets. Use your fingers to smooth
paste and shape into a carrot. modelling tool). Roll your finger back and and neaten the edges of your thumb print.
forth to create a short sausage with a
narrow middle.
10 Attach the white paste to the ball of 12 Bend the sausage, so that the ends 14 Press the large end of the ball tool into
paste and use your fingers to fit and blend meet. Glue in place on the head. Add a the outer eye sockets to create the holes
the two pieces together. Roll in your very small ball of white modelling paste at for the eyes.
hands lightly to smooth the paste. the bottom of the muzzle to create the
bottom lip.

15 Use the scriber tool to add a line 19 Roll two extremely small balls of black 23 Attach the head to the body. You can
running up the middle of the muzzle. modelling paste into tapered sausages. use a cocktail stick to add stability if
Glue in place around the top and sides of required. Glue the narrow part of the ears
the eyes. to the top of the head.
16 Dip the paintbrush into some water.

Press the brush against the tip of the
black pen to transfer the ink. Paint a line FINISHING TOUCHES
running down the middle of the muzzle 20 For the nose, take a small ball of black 24 For the tail, weigh out 3g of white
and the line between the lips. modelling paste. Roll either side of the modelling paste and roll into a tapered
ball into a point, it’ll look a little like a sausage. Glue in place at the base of the
rugby ball. Glue in place at the tip of back with the tail wrapped around the right
the muzzle. leg. Use the remaining autumn leaf paste
to add some splotches to the back of the
dog. Roll the paste into a ball and then
press down and use your fingers to stretch
and fit the paste.
17 Fill the holes with two balls of white

modelling paste. Press down to flatten
the white paste into the head. Roll two
small balls from the chestnut paste and 21 Weigh out two 5.5g balls of autumn
place onto the eyes. Use your fingers to leaf modelling paste and roll into long
flatten the paste. teardrops.
25 Roll the egg yellow modelling paste

into a ball. Use your fingers to pinch and
pull five triangles from the edge of the
ball. Cut away the base of the ball to
create a flat surface. Glue in place on top
of the dog's head.
18 Use the brown pen and paintbrush to
colour in the chestnut paste. The colour 22 Use your fingers to lightly pinch and
should be darkest around the outer edge of stretch the edges of the teardrops.
the chestnut circle. Add a small ball of black
paste to each eye. Press down to flatten.
26 Mix the white dust colour with the alcohol

to create a paint. Use the fine paintbrush to
paint a dot and line on the pupils.
TOP TIP
Mix up your own edible glue by mixing Tylo (CMC)
powder with water.

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k e h e a ven
a
c Get kcers and tasty bakes!
e a t i v e w i t h l o a f
ca
EASTER CARROT CAKE
CLASSIC ROSEWATER VICTORIA SPONGE
EARL GREY & GINGER SIMNEL CAKE
RAINBOW CAKE

CAKE HEAVEN
Easter carrot cake

SERVES 6 Grated zest of 1 orange milk. Combine the flour, baking
For the icing 4 medium carrots, peeled, grated powder, bicarbonate of soda, spices
2 packs Violife Creamy Original and orange zest in a separate bowl.
100g coconut flakes To decorate Add these to the wet mixture and stir
60ml oat milk Edible flowers (optional) well. Finally stir in the carrot.
2tsp lemon juice Baked coconut flakes
4 Divide the mixture between the
For the cake 1 To make the icing, combine all the tins bake for 25-30 minutes until a
250ml jar coconut oil, melted ingredients in the mixer until you skewer inserted into the middle of
300g light brown sugar have a fluffy frosting. the cake comes out clean.
1½tsp vanilla extract Cool completely.
210ml oat milk 2 Preheat the oven to 180°C/Gas
420g plain flour Mark 4. Grease two 20cm cake tins 5 Place one cake on top of the other
1½tsp baking powder with coconut oil and line the bases with half of the icing between the
1½tsp bicarbonate soda with baking paper. two. Using a spatula, decorate the
1tsp cinnamon top of the cake, then sprinkle with
1tsp ginger 3 Whisk together the oil and sugar, coconut flakes and edible flowers,
1tsp ground nutmeg then add the vanilla extract and oat if using.
By Violife (www.violifefoods.com)

Classic rosewater Victoria sponge
SERVES 8 1 Preheat the oven to 160°C/Gas 5 To prepare the fillings, gently whip
3 Braddock white duck eggs Mark 3. the double cream with a little sieved
(250g total weight) icing sugar, vanilla paste and dash of
250g caster sugar, plus a little 2 Grease and line the base of two rose water to very soft peaks.
extra for dusting the finished 23cm sandwich tins. Crack the eggs
cake into a large mixing bowl. Add the 6 Mix the strawberry jam with a
250g self-raising flour sugar, then sieve in the flour and splash of rose water until it becomes
2tsp baking powder baking powder. Add the butter. Beat a bit more spreadable. Slice some
250g unsalted butter, softened together with an electric hand whisk fresh strawberries leaving a few for
plus extra for greasing until just mixed in. the top of the cake, then stir the
slices into the jam.
To serve 3 Evenly distribute the mixture
200ml double cream between the tins, then level off the 7 Spoon the jam on the top of the
1tbsp icing sugar mixture with a spatula so it’s even. bottom layer of sponge and spoon
1tsp vanilla paste Place the tins in the oven and bake over blobs of cream, then place the
A few drops of rose water for 20-25 minutes until risen and a second sponge on top. Top with a
100g good quality strawberry skewer inserted into the middle of dusting of icing sugar and
jam the cake comes out clean. rose petals, flowers and the
A few drops of rose water remaining strawberries.
150g fresh strawberries 4 Allow the cake to cool for a few
A few crystallised rose petals, minutes in the tin, then carefully turn
optional (find these online) out onto a wire rack and allow to cool
completely.
By Clarence Court (www.clarencecourt.co.uk)

CAKE HEAVEN
Earl Grey & ginger Simnel cake

SERVES 10-12 with the remaining dried fruit, orange and level out evenly. Place the cake in
6 pieces of stem ginger in syrup zest and cooled tea. Cover the bowl the oven to bake for 2 hours or until
50g dried apricots and set aside to soak overnight. golden and risen. To check it’s ready,
50g glace cherries insert a skewer into the centre of the
100g sultanas 2 The following day, drain the fruit cake. If any mixture remains on the
50g dried cranberries and discard any tea that hasn’t been skewer, cover the cake with tin foil
125g currants soaked up. and bake in the oven for a further
60g chopped mixed peel 10 minutes.
Grated zest of 2 oranges 3 Grease and line a deep, heavy,
200ml Earl Grey tea (made with 20cm round baking tin with baking 6 When it’s ready, allow the cake to
3 tea bags and cooled) parchment. It’s often useful to wrap a sit in the tin for 20 minutes on a
250g unsalted softened butter sleeve of foil wrapped in baking cooling rack, then carefully turn it out
250g soft light brown sugar parchment around the outside of the and allow to cool completely.
230g self-raising flour, sieved tin and secure it with string. This
4 large Clarence Court hens eggs prevents the cake from browning 7 Melt the apricot jam and brush it
½tsp mixed spice too much as it’s baked for around onto the top of the cake. Roll out half
1tsp ground ginger 2 hours. of the marzipan to a 20cm circle on a
3tbsp apricot jam, for brushing clean work surface dusted with icing
Icing sugar, for dusting 4 Preheat the oven to 150°C/Gas sugar, then place on top of the cake.
300g marzipan Mark 2. Place the butter, sugar,
sieved flour, eggs and spices into the 8 Roll out 11 balls and arrange them
To decorate bowl of a freestanding mixer. Whisk around the edge of the
Mini chocolate eggs for a minute or two until beaten into a marzipan circle. Use a blow torch or
Edible flowers (optional) smooth cake mix. Alternatively, place on a hot grill for a minute or two
you can do this by hand with a to achieve a golden-brown finish.
1 The night before you bake the wooden spoon. Fold through the Top with mini eggs and edible
cake, chop the stem ginger, apricots tea-soaked fruit. flowers, if using.
and cherries and add them to a bowl 5 Spoon the mixture into the lined tin
By Clarence Court (www.clarencecourt.co.uk)
Decoraeat!ing
id
Mini chocolate eggs
in a cluster are the
perfect décor this time
of year!

Rainbow cake
Slicing into this cake will always create such a surprise, when a rainbow is revealed!
Turn to page 61 to see how Dani Brazier of Blue Door Bakery decorates this bake.
Edibles Mark 4. Soften the butter in the 5 Line the base of each cake tin,
300g salted butter microwave and add to a mixing bowl then add the cake batter into them.
300g caster sugar along with the caster sugar. Mix until Bake for 15-20 minutes or until
300g self-raising flour well combined, light and fluffy. cooked through and a skewer
5 free-range eggs comes out clean.
2tsp vanilla extract 2 Add the vanilla, eggs and flour,
Food colouring in your choice of then mix again. It may look a little 6 Once cooked, take out the oven
rainbow colours (Colour Mill) curdled due to the different and leave to completely cool.
Buttercream temperatures of the ingredients. Remove the cake from the tin and
Rainbow sprinkles, to decorate the baking paper from the base.
3 Just keep mixing until you have a
Equipment lovely smooth cake batter. 7 Stack using vanilla buttercream
5x 6in round pans (Wilton and add some buttercream all
rainbow cake tin set) 4 Separate the mixture evenly into around the cake. Finish with rainbow
five bowls. Add some colour to each sprinkles on top.
1 Preheat the oven to 180°C/Gas and mix well until distributed evenly.
1 4 7
2 5
3 6

CAKE HEAVEN
TURN TO PAGE 67 FOR

A F UN WAY TO
DECOR AT E T HIS C A K E
F ROM DA NI!

ca k e h e av
p M i n i akes, gence! e
u maximum indul
b
C
n
BAKED JAM DOUGHNUT MUFFINS
BLUEBERRY MUFFINS
STRAWBERRY, WHITE CHOCOLATE & SOURED CREAM CUPCAKES
BANANA, COFFEE & WALNUT MUFFINS
ORANGE, CHOCOLATE & WATERCRESS MUFFINS

CUPCAKE HEAVEN
Baked jam doughnut muffins

MAKES 6 3 Pour the milk into a jug. Squeeze in 6 While the doughnuts cool, prepare
75g butter, melted, plus extra the lemon juice and stir to mix – you the coating. Melt the butter, then
for greasing want the milk to go a bit curdled and sprinkle the sugar onto a plate.
300g self-raising flour lumpy. Crack in the egg, then add the
130g sugar vanilla. Pour in the melted butter and 7 Turn the doughnut muffins out of
200ml full cream milk whisk until combined. their tin. Brush one liberally with the
Juice of 1 lemon butter, then roll in the sugar. Pop on a
1tsp vanilla extract 4 Pour the liquid ingredients into the wire rack and repeat with the rest of
1 free-range egg flour and sugar and gently stir a few the doughnut muffins. These are
3-6 heaped tsp raspberry jam times to just mix them together. best eaten on the day they are made.
Don’t overmix – it’s fine to have a few
To coat floury lumps. By Abel & Cole (www.abelandcole.co.uk)
75g butter
125g sugar 5 Divide half the doughnut mixture
between the six muffin tin holes.
1 Preheat the oven to 180°C/Gas Add half a heaped tsp jam to each
Mark 4. Brush the holes of a deep, muffin hole. Cover with the rest of
six hole muffin tin with melted butter. the doughnut mixture. Bake for
20-25 minutes until risen and golden
2 Sift the flour into a large bowl, then brown. Cool in the tins for five
whisk in the sugar with a good pinch minutes.
of sea salt.
Blueberry muffins
MAKES 12 fold in the blueberries and divide the 3 Cool in the tin for 10 minutes, then
100g unsalted butter, softened, mixture between the muffin cases. carefully lift out onto a wire rack to
plus 1 tbsp, melted, for finish cooling. Will keep for 3-4 days
greasing 2 Bake for 5 minutes, then reduce the in an airtight container – after a day or
140g golden caster sugar oven to 180°C/Gas Mark 4 and bake for two, pop them in the microwave for
2 large free-range eggs 15-18 minutes more until risen and 10-15 seconds on high to freshen up.
140g natural yoghurt golden, and a cocktail stick inserted into
1 tsp vanilla extract the centre comes out clean.
250g plain flour
2tsp baking powder By Belvoir Farm (www.belvoirfarm.co.uk)
1tsp bicarbonate of soda
125g blueberries
50ml Belvoir Farm Blueberry &
Blackcurrant Cordial

Mark 6 and line a 12-hole muffin tin
with paper cases. Beat the butter
and caster sugar together until pale
and fluffy. Add the eggs and Belvoir
Farm Cordial and beat in for 1 minute,
then mix in the yoghurt, vanilla
extract and milk. Combine the flour,
baking powder and bicarb in a bowl
with ¼tsp fine salt, then tip this into
the wet ingredients and stir in. Finally,

Strawberry, white chocolate & soured cream cupcakes
SERVES 12 microwave till melted, checking 7 Pipe or spoon the icing on top of each
For the cupcakes every 10 seconds. If you don't have a cupcake. Top each cupcake with a
115g unsalted butter microwave, set the bowl over a pan strawberry half or quarter, a chocolate
115g raw cane sugar of simmering water, making sure the button and a little edible glitter, if liked.
175g self-raising flour water isn't touching the bowl, and let Serve straight away. These cupcakes
½tsp baking powder the chocolate melt. Allow to cool for will keep in the fridge for 2-3 days, but
2 large free-range eggs 2-3 minutes. only add the strawberry decoration just
100ml soured cream before serving – this stops the
100ml strawberry compote 6 Stir the vanilla extract and sour strawberry juices bleeding into the icing
cream into the melted chocolate. Sift and staining it.
For the soured cream and white the icing sugar into a separate bowl,
chocolate frosting then add around a quarter of the icing Top tip: The icing is rich and indulgent.
150g white chocolate buttons, sugar to the melted chocolate. Stir If you'd prefer something lighter (and
plus extra to garnish well to combine. Repeat, until you faster), soft whip a pot of double cream
60g unsalted butter, at room have added all the icing sugar. Chill and stir in 1tbsp icing sugar, then use
temperature for 30 minutes-1 hour until the icing that to top the strawberry sponges.
2tsp vanilla extract has thickened. Decorate with the strawberries and
100ml soured cream chocolate buttons, if liked.
275g icing sugar
Strawberries and edible glitter By Abel & Cole (www.abelandcole.co.uk)
(optional), to decorate
1 Preheat the oven to 180°C/Gas Mark

4. Line a 12-hole muffin tin with paper
cases. Melt the butter in the
microwave or in a pan on the hob, then
set aside to cool for a few minutes.
2 Tip the sugar into a mixing bowl.

Sift in the flour and baking powder.
Add a small pinch of salt and whisk
everything together to mix.
3 In a separate bowl or jug, beat the

melted butter with the eggs, soured
cream and strawberry compote.
Pour the wet ingredients into the dry
ingredients and fold them together
with a flexible spatula until evenly
combined. Add 1-2 heaped
tablespoons of batter to each cake
case, dividing the mix evenly
between the cases.
4 Slide the cupcakes into the oven

and bake for 25-30 minutes till
they're golden and firm to the touch.
Let the cupcakes cool in the tins for
a few minutes, then transfer them
to a wire rack and let them
cool completely.
5 To make the frosting, pop

150g white chocolate buttons in a
heatproof bowl with the butter and

CUPCAKE HEAVEN
Banana, coffee & walnut muffins By Abel & Cole (www.abelandcole.co.uk)
MAKES 8 LARGE OR 12 SMALL 2 Mash the banana into a fairly

4 large or 6 smaller ripe bananas, smooth purée. Whip the coconut
peeled milk into it. Beat in the sugar, vanilla,
6tbsp coconut milk cinnamon and coffee.
6tbsp sugar (any kind)
1tsp vanilla extract (optional) 3 Sprinkle the baking powder and
1tsp ground cinnamon bicarbonate of soda over the mix and
150ml (or 8 tbsp) freshly brewed a pinch of salt over the mixture and
coffee mix them in. Add the flour and gently
1tsp baking powder fold it through using a large spoon or
½tsp bicarbonate of soda spatula until it's just incorporated. 5 Bake for 20 minutes, or till golden
200g wholegrain wheat, spelt or Fold in half the chopped walnuts. on top and cooked through in the
rye flour centre. Pierce a small knife or
A large handful of walnut halves, 4 Spoon the mixture into the toothpick through the centre of a
toasted and roughly chopped prepared muffin tin, filling the cases/ muffin to test. Remove the muffins
2 tbsp date or maple syrup, to tins right to the top. Dot the tops with from the tin to cool for 10 minutes
drizzle (optional) walnuts. Tap the muffin tin down a before eating. For added flavour you
few times on the countertop – this can drizzle a little date or maple syrup
1 Preheat the oven to 180°C/Gas prevents the raising agents from over the top.
Mark 4. Lightly oil a muffin tin, or use working before they’re supposed to.
paper liners. This mix should make Top tip: These muffins are best
8 deep muffins or 12 smaller muffins. eaten within 1-2 days of baking.
Orange, chocolate & watercress muffins

MAKES 10 3 Melt the butter (unless it’s already
For the muffins very soft) and combine it with the
125g watercress sunflower oil in a mixing bowl. Add
50g butter the sugar, eggs, flour and milk and
175g sunflower oil mix well – the batter will come
250g caster sugar together quickly and won’t take too
3 medium free-range eggs much elbow grease.
310g self-raising flour
30g whole or semi-skimmed 4 Stir in the orange zest, chocolate
milk chips and chopped watercress.
Finely grated zest of 1 orange Divide the mixture evenly among the
100g chocolate chips 10 muffin cases and bake for
25-30 minutes, or until raised and
For the frosting golden. Test with a skewer – it should
100g butter come out clean when inserted in the
250g icing sugar middle. Leave the muffins to cool.
3tbsp orange juice
5 To make the frosting, put the
1 Line a 12-hole muffin tin with butter, icing sugar and orange juice in
10 paper cases around the outside, a bowl and beat until well blended
leaving the two middle holes free. and light in colour. Top the muffins
with the frosting.
Mark 4. Chop the watercress very 6 Store for up to four days in an By Lizzie Crow (www.lizziebakingbird.
finely, ideally in a blender. airtight container. co.uk) for The Watercress Company
(www.watercress.co.uk)

Free-from Baking
Cake artist:
Britt Box WITH FREYA COX
“These cupcakes are the perfect way to celebrate

Easter and get the kids involved to help decorate!
They consist of perfectly soft and rich sponge filled
with a chocolatey core. Quick and simple to make but
truly indulgent, a real Easter treat.”
Double chocolate Easter cupcakes

MAKES 12 2 Put the soya milk in a jug and heat in the mixer if you have one, or a large mixing
For the cupcakes microwave for 1 minute to warm through bowl. Beat until the butter is soft and
225ml soya milk (alternatively you can do this in a pan on paler in colour, then add the icing sugar,
1tbsp apple cider vinegar the hob). Once warmed, mix in the apple milk and vanilla. Beat again until fully
195g plain flour cider vinegar and set aside to curdle – this combined and the buttercream is very
40g cocoa powder will take about 5 minutes. light and almost white in colour.
210g caster sugar
1tbsp instant coffee powder 3 Meanwhile, put the flour, cocoa 7 Divide the buttercream between three
1tsp bicarbonate of soda powder, sugar, coffee, bicarbonate of bowls, placing half into one bowl, then
½tsp salt soda and salt in a large mixing bowl. split the remaining half between the other
90ml vegetable oil, or any Whisk together with a balloon whisk until two bowls. Place a small amount of green
neutral oil fully combined. food colour into the larger bowl full of
1tsp vanilla extract buttercream, making it as bright as you
4 Once the milk has curdled, add the oil like. Place a small amount of pink food
For the chocolate core and vanilla to the same jug and mix. Pour colour into one of the smaller bowls of
1tsp vegan chocolate spread for the wet ingredients into the mixing bowl buttercream, leaving the remaining
each cupcake with the dry ingredients and whisk until amount white.
fully combined and a glossy, lump-free
To decorate mixture is formed. 8 Once the cupcakes have cooled fully,
125g vegan butter block use a sharp knife to cut out a small circle
250g icing sugar 5 Divide the batter between the 12 cases from the centre of each cupcake, leaving
2tsp plant milk and bake for 20-25 minutes, or until a you with a hole at the core. Place a
1tsp vanilla extract skewer inserted into the centre of a teaspoon of chocolate spread into the
Food colouring: pink and green cupcake comes out clean. Once baked, centre of each cupcake.
Desiccated coconut, to finish place the cupcakes on a cooling rack to
cool completely. 9 To decorate, just have fun! If you have a
1 Preheat the oven to 200°C/Gas Mark 6. grass piping nozzle, then place that into a
Line a muffin tray with 12 cupcake cases. 6 Meanwhile, make the buttercream. piping bag along with the green
Place the butter into the bowl of a stand buttercream and pipe grass along the

FREE FROM
Freya’s tips
• Make sure to use a block vegan
butter and not soft spread,
otherwise your buttercream will be
too runny and won’t hold its shape.
• If you don’t have vegan chocolate
spread, peanut butter would be
delicious too!
• For the grass, I used a piping nozzle
covered in lots of small holes which
cause the buttercream to come out
in small strands that look like blades into a ball between your palms. Roll the 11 To assemble, place the largest ball of
of grass. ball of buttercream in the desiccated buttercream in the centre of the cupcake
coconut until it is completely covered; this so it is sat in the grass. Take the small
surface of the cupcakes. If not, use a will be the body of the bunny. Next, take round ball and place it in the centre to look
spoon to simply spread the green three smaller balls of buttercream, two for like a tail. Finally, take the two flat ovals
buttercream across the top of each the feet and one for the tail, and roll them and place them either side of the tail to
cupcake to create the grass effect. in the coconut. Use your finger to gently look like feet. To add a final touch, pipe
squash two of the smaller balls so they small dots of pink buttercream onto the
10 For the bunnies, take a teaspoon of look like flat oval shapes. feet as seen in the picture for extra detail.
the white buttercream and roll it gently Enjoy!

Chocolate cornflake nest cupcakes
MAKES 12-14 1 Preheat the oven to 180°C/Gas Mark 4 7 For the buttercream: beat the vegan butter
For the cupcakes and line a cupcake tray with 12-14 cases. using a handheld or freestanding mixer till
120ml plant-based milk smooth, then gradually beat in the vanilla,
2tbsp lemon juice 2 Add the plant-based milk and lemon icing sugar and plant-based milk or aquafaba.
6tbsp sunflower oil, or melted and juice to a mixing bowl and stir. Now add in Beat for 2-3 minutes till really fluffy.
cooled coconut oil the sunflower or coconut oil, yoghurt,
120g thick dairy-free yoghurt sugar and vanilla extract. Whisk till smooth. 8 If you like, dust the dark chocolate mini
100g light brown sugar eggs with edible shimmer.
1tsp vanilla extract 3 Sift in the flour, cocoa powder, coffee
180g plain or GF plain flour powder, baking powder and bicarbonate 9 Pipe the buttercream on top of the
40g cocoa powder of soda. Add the salt and whisk to a cupcakes and add a chocolate cornflake
1tbsp coffee powder smooth batter; be careful to not overmix. nest on top. Pipe on a small amount of the
1tsp baking powder buttercream in the nests and top with
1tsp bicarbonate of soda 4 Use an ice cream scoop to divide the a dark chocolate mini egg. Sprinkle over
A pinch of salt batter between the cases, filling three- the dark chocolate.
quarters full.
For the cornflake cakes 10 Enjoy straight away or keep in a sealed
60g 85% dark chocolate 5 Bake for 16-18 minutes, until light and container in the fridge for 3-5 days.
1tbsp coconut oil fluffy and an inserted skewer comes out Unfrosted cupcakes will keep for 1 month
1tbsp maple syrup almost clean. Remove from the tin and in the freezer.
Decoraeat!ing
40g cornflakes cool fully on a wire rack.
18 mini chocolate eggs
Shimmer dust, optional
For the buttercream

6 Meanwhile, make the cornflake nests:
chop the chocolate small and melt with
the coconut oil. Stir in the maple syrup till
id
100g vegan butter, softened
smooth, then crush the cornflakes and
add to the mix. Stir well and divide
Mini eggs, on top
250-300g icing sugar between 18 mini cases. Make a small of nests, on top of
2tbsp plant-based milk or aquafaba indent in the middle and chill in the fridge buttercream -
Chopped chocolate, optional for 20-30 minutes, till set.
we approve!
By Nourishing Amy
(www.nourishingamy.com)

FREE FROM
Peanut butter hot cross bun blondies By Nourishing Amy

(www.nourishingamy.com)
MAKES 16 SMALL SQUARES 3 Add the chickpeas, nut butter, chia-milk
4 tbsp chia seeds, ground mix and the vanilla to a food processor
120ml plant-based milk and blend until smooth.
1 tin chickpeas, drained (240g
drained weight) 4 Pour in the coconut sugar, ground
80g peanut butter almonds, oat flour, baking powder,
1tsp vanilla extract bicarbonate of soda, spices and salt and
60g coconut sugar process to a sticky dough. Fold in most of
50g ground almonds the chopped chocolate.
50g oats, ground into a flour
1tsp cinnamon 5 Spoon the batter into the lined dish and
½tsp mixed spice smooth over the top. Sprinkle over the
½tsp baking powder remaining chopped chocolate. Bake for
½tsp bicarbonate of soda 25-30 minutes until golden brown and still
A pinch of salt a little soft in the centre.
80g chocolate, chopped
Extra melted chocolate (approx. 40g) 6 Allow to cool fully in the tin and then on
a wire rack before slicing into bars of
1 Preheat the oven to 180°C/Gas Mark squares and decorating with a
4 and line a square 20cm dish. chocolate cross.
2 Stir together the chia seeds and plant- 7 Store in an airtight container for
based milk and leave for 5 minutes to 3-5 days at room temperature.
form a gel.
Easter vegan sugar cookies

MAKES 20-30 3 Pour in the flour, bicarbonate of soda swirls (don’t fully mix the pink into the
100g vegan butter or margarine and the salt and stir together to form a ball icing to create the swirl effects and then
100g coconut or caster or light of dough. You may need to bring it dip the cookies in face down and allow
brown sugar (or a mix) together with your hands. the excess to drip off), turmeric for the
1tsp vanilla extract yellow and melted chocolate for the
2tbsp plant-based milk 4 Divide the dough into two and transfer whiskers and eyes.
250g plain or GF plain flour one piece to a surface covered in flour-
½tsp baking powder dusted parchment paper, then roll out to 7 Allow the icing to set fully. Store in
½tsp bicarbonate of soda about 1cm thickness. Use cookie cutters airtight containers for up to 2 weeks.
A pinch of salt to cut out shapes and transfer to the
cookie sheet (use a palette knife to loosen By Nourishing Amy
To decorate them). Repeat with the second ball (www.nourishingamy.com)
200-300g icing sugar of dough.
Melted chocolate for whiskers
and eyes 5 Bake for 8-10 minutes until golden and
Colourings e.g. matcha powder, allow to cool fully on the tray on a wire rack
turmeric powder, beetroot powder (smaller shapes will take less time to cook)
or colouring gels
6 Depending on how many colours you
1 Preheat the oven to 180°C/Gas Mark want to make for the icing and what
4 and line a few cookie sheets with shapes you have, divide the icing sugar
baking paper. into bowls, add enough water to make a
thick icing and colour them accordingly.
2 Add the butter and sugar to a mixing I used matcha powder for the green,
bowl and beat together until creamy. Add orange food colouring for the orange,
in the vanilla and milk and mix again. beetroot/strawberry powder for the pink

American style chocolate & vanilla sandwich cookies
MAKES AT LEAST 24 3 Place half the dough on a sheet of Tip Why not try chocolate and
100g dairy-free butter baking paper, place another sheet peppermint sandwich cookies by adding
180g caster sugar of baking paper on top and then roll out to half a teaspoon of peppermint essence to
100ml dairy-free milk 5mm thickness. Cut out rounds with a the filling instead of the vanilla.
2tsp vanilla extract cookie cutter and transfer them to a lined
240g plain flour baking sheet.
70g cocoa powder
2tsp cornflour 4 Bake in the oven for 12-15 minutes. Cool
¼tsp salt on the tray for 5 minutes before moving to
¼tsp bicarbonate of soda a wire rack. Repeat these two steps with
the remaining dough until it’s all used up.
For the filling
120g dairy-free butter 5 Meanwhile, make the filling. Whisk the
½tsp vanilla extract dairy-free butter with the vanilla, then add
350g icing sugar the icing sugar in three batches until fully
incorporated. You want to end up with a
1 Preheat the oven to 180°C/Gas Mark 4. very stiff paste.
In a large bowl, cream the butter and
sugar together until fluffy, then add the 6 Roll the paste into balls the size of large
dairy-free milk and vanilla. Mix well. If it grapes. Place a ball between two of the
looks like it has split, stir in a tablespoon cooled biscuits and squish gently to
or two of flour. flatten evenly.
2 Sift the remaining ingredients into the bowl 7 Repeat with all the filling and biscuits to
and bring together to form a soft dough. make your sandwich cookies.
Chocolate tiffin mousse cake

SERVES 8 into the base of the cake tin and place in
85g dairy-free chocolate the fridge to set.
60g dairy-free margarine or butter
2tbsp golden syrup, honey, or 4 Whip the cream until it forms soft
maple syrup peaks. In a microwave or a bain-marie,
8 biscuits (such as digestives, melt the remaining chocolate (to 45°C if
ginger nuts, or rich tea) using a thermometer).
250ml dairy-free double or
whipping cream 5 Whisk one third of the whipped cream
150g dairy-free dark chocolate or into the chocolate to equalise the
175g dairy-free milk chocolate textures, then gently fold in the rest of the
cream until well combined.
1 Line the base of an 18-20cm springform
cake tin or place a cake ring onto some 6 Pour the chocolate mousse mixture
baking paper on a baking sheet. onto the biscuit base and level off the top.
Place in the fridge to set.
2 Melt the 85g of chocolate with the
margarine and syrup in a microwave or 7 Remove from the tin and decorate as
bain-marie. desired. Chocolate shavings in a pattern
make a nice design. Once decorated,
3 Roughly break up the biscuits and add keep in the fridge until serving.
them to the chocolate mixture. Stir well
so they are completely covered. Press

FREE FROM
Fondant-filled ‘crème eggs’

MAKES 16 mini half eggs 3 Meanwhile, make a sugar syrup by will release from the mould after
250g dairy-free chocolate melting the sugar into the water. 30 minutes or so in the fridge.
2tbsp caster sugar
2tbsp water 4 Split the grated fondant into two bowls, 8 If you would like whole egg shapes,
200g white sugarpaste, grated 175g in one and 25g in the other. Colour attach two halves together with a tiny
A few drops of yellow food the 25g with yellow food colouring. Add a blob of melted chocolate and leave to set.
colouring dribble of sugar syrup to make the correct
¼tsp vanilla extract gooey texture. Top tip: You can use the fondant filling to
make oozy fruity or minty crèmes by
1 Melt and temper the chocolate (see the 5 Add the vanilla and remaining sugar syrup adding an essence or extract of
book or find instructions online for to the white icing and mix to the correct your choice.
tempering). Coat your egg moulds with a texture (it should be thick but gooey).
layer of melted chocolate; this is easiest
to do by placing the chocolate into a 6 With a piping bag, nearly fill each half
piping bag, completely filling the moulds, egg with the white fondant, then top with
and then turning them over and letting the a dollop of yellow fondant to form the
excess drip out onto a sheet of baking yolk, making sure you leave 2mm at the
Recipes on pages 36-37 are taken
paper. This gives you a thin, even coating. top for the chocolate. from The Friendly Baker by Lucy
Parr (£23). Available from
2 Leave to set. You should have some 7 Re-temper the leftover chocolate and www.mezepublishing.co.uk and
bookshops including Waterstones
chocolate left over which will be used to use it to top the filled eggs, covering the and Amazon. Photography by
finish the eggs. fondant, then leave to set. The chocolates Paul Gregory.

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ROCKY ROAD
SWEDISH THUMBPRINT COOKIES
SALTED CHOCOLATE, SPELT & OLIVE OIL COOKIES

Rocky road By Bonne Maman (www.bonnemaman.co.uk)
MAKES 10 SLICES the ingredients have melted.

350g milk chocolate, roughly Alternatively, melt the ingredients
chopped together in a microwave on a low
200g Bonne Maman Hazelnut heat in 15-30 second bursts.
Chocolate Spread
30g unsalted butter 3 With a wooden spoon or spatula,
200g shortbread finger biscuits, gently stir the chocolate mixture until
thickly sliced smooth, then fold in all the remaining
100g mini marshmallows ingredients, except the chopped Easter
50g freeze-dried whole eggs, while everything is still warm.
raspberries or raspberry Spoon into the prepared tin and scatter
pieces the chopped chocolate eggs on top.
30g chopped pistachio nuts
100g mini chocolate Easter eggs, 4 Chill in the fridge to set for at least
roughly chopped an hour, then cut into generous
fingers. The rocky road will keep in
1 Line a tin, at least 2.5cm deep and the fridge for up to two weeks.
20cm square with baking paper.
Tips This recipe is endlessly variable
2 Put the milk chocolate, hazelnut depending on what you have in the
chocolate spread and butter in a large cupboard. Any plain, chunky biscuit
heatproof bowl and place over a pan can be used, any nuts and try fresh or
of very gently simmering water. frozen raspberries (100g) to replace
Leave for 10-15 minutes or until all the dried.
Swedish thumbprint cookies

MAKES 25-30 3 When you're ready to bake, a little dip, then add ¼-½tsp jam into
250g plain flour, plus extra for preheat the oven to 180°C/Gas Mark each dip.
dusting 4. Lightly grease two baking trays
50g cornflour and dust them with a little flour. 5 Bake for 12-15 minutes until
A pinch of salt golden. Cool on the tray for
220g unsalted butter, softened, 4 Roll chunks of the dough into balls 5-10 minutes until firm, then lift off
plus extra for greasing about 2-3cm across (you’ll get about the baking tray and transfer to a wire
170g caster sugar 25-30). Lay them on the baking trays. rack to cool. Store in an airtight
1 free-range egg Press your thumb into each to make container and eat within 2-3 days.
Seeds from ½ vanilla pod
Apricot, raspberry or
blackcurrant jam
1 Sift the flour and cornflour into a

bowl. Add a pinch of salt and whisk
together to combine. Set aside.
2 In a separate mixing bowl, beat the

butter and sugar together till pale and
fluffy. Add the egg and vanilla seeds and
beat to combine. Add the flours and
beat together to make a soft dough. Roll
the dough into a ball, cover with By Abel & Cole
(www.abelandcole.co.uk)
clingfilm and chill for 1 hour or overnight.

BISCUIT HEAVEN
Salted chocolate, spelt & olive oil cookies

MAKES 16-20 water. When the water is simmering, 5 Line two baking trays with
1tbsp ground flaxseeds take the pan off the heat and sit the greaseproof paper. Scoop heaped
6tbsp milk bowl on top. The heat from the water tablespoons of the dough onto the
100g dark chocolate buttons will gently melt the chocolate as you baking trays, flattening each dough
100g milk chocolate buttons stir. When the mixture is thick and ball with your fingers or the back of a
100ml olive oil smooth, take the bowl off the pan fork so it’s about 2cm-thick. Pop the
100g sugar and set it aside to cool. next dough scoop a few cms along
200g white spelt flour from the other to give the cookies
1tsp baking powder 3 Meanwhile, break the milk room to spread while they bake.
chocolate buttons into small chunks.
1 Preheat the oven to 180°C/Gas Mark Pop them in a small bowl. 6 Bake the cookies in the oven for
4. Tip the flaxseeds into a large bowl, 12-15 minutes, swapping the trays
add the milk and mix to combine. Set 4 The flaxseeds should have soaked round halfway through, till just set
aside to soak for 15 minutes. by now and formed a paste. Pour the but still a little soft to the touch
olive oil and sugar into the bowl and (they’ll crisp up as they cool) and
2 Half-fill a medium pan with water stir to incorporate. Stir in the melted sprinkle with a little sea salt while still
and set it on a high heat to come to a chocolate and chocolate chunks. slightly soft. Like all good cookies,
simmer. Tip the dark chocolate Fold in the spelt flour with 1tsp these are delicious eaten a little
buttons into a heatproof bowl – it baking powder until the mixture is warm for a hint of squidge, but are
should be the right size to sit over the just combined. It should be a thick, satisfyingly crispy when
top of the pan without touching the dark dough. cooled completely.
By Abel & Cole (www.abelandcole.co.uk)

t i m e t rea
t a
e afternoon tea with friends!
E n j o y a n i n d u l g e n t t
s
LEMON RICOTTA FRITTERS
C HOCOLATE, CHERRY & GINGER BROOKIES
PISTACHIO ROSE WATER CHEWS
BLUEBERRY GINGER GALETTE
SALTED CHOCOLATE, PEANUT BUTTER & TAHINI BROWNIES

TEATIME TREATS
Lemon ricotta fritters

SERVES 8 1 In a large bowl, whisk together the or too hot, the dough will either sink
140g plain flour flour, granulated sugar, baking or burn too quickly, respectively. Line
50g granulated sugar powder, coriander and lemon zest. a plate with paper towels.
2tsp baking powder
½tsp ground coriander 2 In a separate small bowl, whisk 4 Carefully drop the batter into the oil
Grated zest of 1 large lemon together the ricotta, eggs, lemon by heaping teaspoonfuls, being sure
240g ricotta cheese extract, and vanilla until smooth, then not to overcrowd them. Fry in
3 free-range eggs, at room pour over the flour mixture. Whisk batches for 3-4 minutes each,
temperature until the mixture is well combined occasionally flipping the fritters in the
1tsp lemon extract and no lumps remain. Set aside. oil so that both sides brown evenly.
½tsp vanilla extract
1.4ltr vegetable oil 3 In a wide Dutch oven or deep 5 Remove the fritters from the oil
skillet, heat the oil over medium-high and drain on the prepared plate.
For the topping heat. You want to shoot for around
Icing sugar 180oC/350oF, or if you don’t have a 6 Sprinkle the cooked fritters with
Honey thermometer, you can test with a tiny icing sugar, then drizzle with honey.
piece of the dough. If it sizzles, the oil Serve immediately.
is warm enough. If the oil is too cold
This recipe and the

pistachio rose water
chews on p44 are
taken from Mind Over
Batter: 75 Recipes for
Baking as Therapy by
Jack Hazan,
published by
Chronicle Books
(£26). Photography
by Lauren Volo.

Chocolate, cherry & ginger brookies
MAKES 16
For the cookie layer 1 In a bowl, beat the butter and
120g salted butter sugar together until light and fluffy.
120g soft light brown sugar Add the egg and vanilla extract and
1 medium free-range egg beat again before adding the flour,
½tsp vanilla extract bicarbonate of soda, salt, cornflour,
225g plain flour chocolate chips and stem ginger.
½tsp bicarbonate of soda Bring it all together using your hands
¼tsp salt until the mixture forms a dough.
1tbsp cornflour
100g milk chocolate chips 2 Press the dough into the bottom
4 balls of Opies Stem Ginger in of a lined 22x22cm square baking
Syrup, finely diced tin, making sure it reaches the
By Opies Foods (www.opiesfoods.com)
edges, then place in the freezer to
For the brownie layer firm up for 25 minutes.
100g dark chocolate cocktail cherries until well
100g salted butter 3 Meanwhile to make the brownie combined, then pour over the frozen
2 medium free-range eggs layer, preheat the oven to 180oC/ cookie dough.
140g caster sugar Gas Mark 4. In a pan, melt the
50g plain flour chocolate and butter and leave to 4 Bake in the oven for 30-35 minutes
25g cocoa powder cool slightly. Beat the eggs and or until cooked through – you want
100g milk chocolate chips caster sugar in a separate bowl until to achieve a slight wobble on the top
½ jar of Opies Cocktail Cherries, thick, then fold into the melted before taking it out. Leave to cool in
halved and drained chocolate. Mix in the flour, cocoa the tin before refrigerating until
powder, chocolate chips and ready to slice up and serve.
Pistachio rose water chews

MAKES 24 3 Scoop 1tbsp balls of the pistachio start to brown. Allow to cool for
420g unsalted roasted mixture onto the prepared baking 15 minutes, then transfer to a
pistachios, shelled and ground sheet, making sure to keep them at cooling rack to cool completely.
150g sugar least 5cm apart. The cookies are best eaten on the
4 free-range egg whites, lightly same day.
beaten 4 Bake the cookies in the oven for
1tsp rose water 15-20 minutes, or until the edges
½tsp salt
1 Preheat the oven to 180oC/Gas

Mark 4 and line a baking sheet with
parchment paper.
2 In a large bowl, combine the

pistachios, sugar, egg whites, rose
water and salt. Stir well with a
wooden spoon until the mixture
sticks together and the egg whites
become shiny and elastic.

TEATIME TREATS
Blueberry ginger galette

SERVES 8 6 Spoon the blueberry mix onto the 7 Bake for about 35 minutes, until
220g plain flour, plus more centre of the pastry (leave the wet the pastry is golden brown
for dusting sugary mixture in the bowl), leaving and the blueberry mixture is
30g granulated sugar about 4-6cm around the edges. bubbling. Remove from the oven
1tsp salt Gently lift the edges and fold them and leave to cool slightly before
120g cold butter, cubed up and over the blueberry mixture, cutting and serving with ice cream.
2tbsp cold water slightly overlapping the pastry as you
1tsp lemon juice go. Leave a blueberry window in the Tips The more rustic this looks, the
2tsp milk (I use oat) centre. Gently brush the edges of the better. Don’t stress about folding the
pastry with the milk mixed with pastry perfectly, just enjoy the process.
For the blueberry filling 1 teaspoon of the remaining You want to make sure the pastry has
300g fresh blueberries blueberry sugar mixture. chilled enough before you roll it and
1tsp grated fresh ginger, or spoon over the blueberry mixture.
1tbsp ground ginger
Grated zest of 1 lemon and juice
of ½ a lemon
50g granulated sugar
2tsp cornflour
Ice cream, to serve
1 In a food processor, combine the

flour, sugar and salt, then add the
butter and pulse until the mixture
looks like fine crumbs. Tip the
mixture into a large mixing bowl,
add the cold water and lemon juice
and work with your hands to
combine until the mixture forms a
ball of dough.
2 Tip the dough onto a floured surface

and shape to form a disc. Place on a
large plate, cover with a clean tea
towel and chill for at least 1 hour, or up
to 48 hours.
3 Meanwhile, put the blueberries into

the same large mixing bowl with the
ginger, lemon juice and zest, sugar
and cornflour. Stir to combine, then
chill until you’re ready to roll the pastry.

Mark 4.
5 Remove the dough from the

fridge and place it on a lightly floured
sheet of baking parchment. Cover
with another sheet of parchment. The recipes on pages
Gently roll the dough in every 45-46 are taken from
direction until you have a 30-35cm You Can Cook This!
by Max La Manna,
round (don’t worry if it’s not a published by Ebury
perfect circle). Transfer the dough to Press (£22).
Photography by
a baking sheet and lift off the top
Lizzy Mayson.
sheet of parchment.

Salted chocolate, peanut butter & tahini brownies
MAKES 12 3 Into a large mixing bowl, sift the 6 Bake for 25 minutes; the top should
2 tbsp flaxseed meal flour, cocoa powder and be slightly cracked and cooked
170g plain flour baking powder. Stir in the sugar whereas the inside should be slightly
60g cocoa powder and salt. gooey. Remove from the oven and
2tsp baking powder allow to cool completely in the tin.
150g brown sugar 4 Place a heatproof bowl over a
¼tsp sea salt, plus more saucepan of simmering water, 7 Set a heatproof bowl over a pan of
for finishing making sure the bottom of the bowl simmering water, making sure it
320g dark chocolate chips doesn’t touch the hot water. Weigh doesn’t touch the water. Melt two-
½tsp instant coffee out and set aside 100g of the thirds of the remaining chocolate in
230g oat milk or non-dairy chocolate. Melt two-thirds the bowl, stirring. Once melted, add
alternative of the remaining chocolate in the the rest of it, remove from the heat
120g butter, melted heatproof bowl, stirring often. and stir until smooth. Cool for
1tsp vanilla extract Once completely melted, add the 5 minutes.
50g smooth peanut butter remaining one-third of the
25g tahini chocolate and the instant coffee 8 Spread the remaining chocolate
powder, remove from heat and mixture over the brownies, top with
1 Preheat the oven to 200ºC/Gas stir until silky smooth. Leave to cool dollops of peanut butter and tahini.
Mark 6. Line a 23x23cm baking tin for 5 minutes. Using a knife or a toothpick, gently
with baking parchment. swirl the peanut butter and tahini
5 Fold the melted chocolate, oat together to create a magical design.
2 In a small bowl, combine the milk, butter, flaxseed paste Transfer the brownies to the fridge to
flaxseeds with 3 tablespoons and vanilla extract into the dry cool for about 45 minutes.
of water. Set aside for about ingredients until well combined.
5-10 minutes until it thickens and Pour the mixture into the lined baking 9 Cut the chilled brownies, add a
develops a jelly-like consistency. tin. Tap gently against the counter to sprinkle of sea salt and serve.
remove any trapped air bbbles.

BAKING WITH APPLES

Looking for ways to use up leftover apples? Get creative with this fruity
collection by JAZZ™ apple (www.jazzapple.com/uk)
Apple & banana iced cake rings

MAKES 12
250g plain flour 1 Preheat the oven to 180°C/Gas 4 Transfer the mixture to the
40g sugar Mark 4. Grease an ovenproof 12-hole prepared doughnut tray and bake in
1tsp cinnamon mini doughnut tray. the oven for about 20-25 minutes
1tsp baking powder until cooked. Once done, leave to
2 bananas, peeled, mashed 2 In a bowl, add the flour, sugar, cool completely.
1 JAZZ™ apple, peeled and cinnamon and baking powder. Mix
grated until combined, then set aside. 5 In a small bowl, add the icing
1 free-range egg sugar and 2-3 tbsp water or milk and
1tsp vanilla extract 3 In a separate bowl add the mix well until the desired
40g butter, melted mashed bananas, JAZZ™ apples, consistency forms.
110g milk butter, egg, vanilla extract and milk.
250g icing sugar Mix well, then add the wet mixture 6 Once the cake rings are cooled, dip
Caramel sauce, for drizzling into the flour mixture and give it a them into the icing and drizzle with
(optional) good whisk. caramel sauce, if using.

Apple & strawberry crumble bake

SERVES 4-6 and cook until the apples are slightly
2 large JAZZ™ apples, peeled softened. Once done, transfer to a
and chopped baking dish and set aside.
5-6 strawberries, halved
3-4 tbsp sugar 3 In a bowl, add the flour and the
1tsp cinnamon remaining cold butter. Mix well with
125g plain flour your fingertips until crumbly, then
4tbsp cold butter sprinkle over the top of the fruit.
Double cream, to serve (optional)
4 Bake for 20-25 minutes, then
1 Preheat the oven to 180°C/Gas leave to cool for around 10 minutes.
Mark 4. Plate up and enjoy with double
cream, if you like.
2 To a pan, add 1tbsp butter, apples,
strawberries, sugar and cinnamon
Apple & honey yoghurt bark

BREAKS INTO A FEW WEDGES 1 Line a baking tray with greaseproof 2 Place in the freezer for about
500g Greek yoghurt paper. In a bowl, mix together the 3-4 hours until set.
3-4tbsp honey yoghurt, honey and vanilla until
2tbsp vanilla extract combined, then transfer to the 3 Break into chunky pieces.
Large handful of granola prepared baking tray. Generously
1 JAZZ™ apple, peeled and sprinkle over the granola and
chopped JAZZ™ apple pieces.

Apple glazed doughnuts

MAKES 8-10 1 To a bowl, add the flour, sugar, out doughnut shapes (makes 8 to
For the dough nutmeg and salt and mix well until 10 depending on thickness), then
280g flour combined. Set aside. place the shapes onto greaseproof
40g sugar paper, cover with more greaseproof
½tsp salt 2 In a separate bowl, add the warm paper and leave to prove for another
¼tsp nutmeg milk, egg, butter and yeast and mix 30 minutes.
1 free-range egg well until combined. Add the wet
120g whole milk, warm mixture to the dry mixture and mix 5 Deep fry on a medium-high heat
40g melted butter until a sticky dough forms. on both sides for about 30 seconds
7g dry yeast (1 sachet) until lightly golden, then place on a
Oil, for deep frying 3 Knead the dough on a lightly oiled wire rack to cool.
surface for 10 minutes, then place
For the glaze into an oiled bowl. Cover with a 6 For the glaze, add the melted butter,
250g icing sugar damp kitchen towel and leave to rise milk, vanilla and icing sugar in a bowl
70g butter, melted for 1 hour-1 hour 30 minutes, until and mix until the desired consistency.
5tbsp milk doubled in size. Drop the doughnuts into the glaze,
1tsp vanilla extract then allow to set. Finish off with the
4 On a lightly floured surface, roll out caramelised JAZZ™ apples and white
To decorate the dough to about 1½cm thick. Cut chocolate, if using.
JAZZ™ apple, chopped and
caramelised in sugar and
butter
White chocolate, for drizzling
(optional)

Caramel apple digestive cream pie

MAKES ONE PIE 1 Preheat the oven to 150°C/Gas filling it halfway with hot water, then
For the base Mark 2. bake or steam for about 30-45
1 pack digestive biscuits minutes. Once done, leave to cool
6tbsp butter, melted 2 Add the biscuits to a zip-lock bag completely, then place in the fridge
and crush into crumbs. Combine in a for another 30 minutes until fully set.
For the filling bowl with the melted butter, then
1 tin (397g) condensed milk press into the base of a cake tin. 4 In a pan, cook the butter and
2 free-range eggs Leave to set in the fridge for about JAZZ™ apples until softened, then
1tbsp vanilla extract 30 minutes. add the caramel sauce.
For the topping 3 In a bowl, whisk the eggs, 5 Once the pie is set, cut into slices
2 JAZZ™ apples, peeled, condensed milk and vanilla extract and top it off with the caramel jazz
chopped until smooth with no lumps, then apples before serving.
1tsp butter pour into the chilled cake tin. Place
Caramel sauce, to serve the cake tin in a bigger oven tray,

JULIET SEAR
Cakes & Bakes with
This month, Juliet shows you how to try a simple but effective cake decorating
technique for the King's coronation, plus make a foolproof puff pastry tart
that you could share with your loved ones over the coronation weekend...
Hello Bake & Decorate friends, I

Red, white & blue coronation
celebration cake
Photography © David Loftus
hope you’ve all been well and getting

up to lots of baking and caking!
MAKES A 20CM CAKE
I’ve been busy beavering away on For the sponge
lots of lovely spring recipes and 6 medium free-range eggs
I’ve been filming for ITV’s This 300g unsalted butter, softened at room temperature
Morning, getting ready for some 300g caster sugar
coronation party action which I 300g self-raising flour
cannot wait to share with you all 3tbsp milk, at room temperature
soon! Are you planning any big lunches or street parties? ½tsp fine sea salt
For this month’s recipes I’ve shared a gorgeous showstopper
that is perfect for celebrating the coronation. It looks so jolly
For the frosting
with the red, white and blue patterns repeating around the
600g unsalted butter, softened
cake. I love it and I hope you’ll give it a go! It’s easier to
1200g Silver Spoon icing
decorate than you’d think, and I’ve got a video on my
1tbsp vanilla extract
YouTube channel where I make a rainbow cake in this effect
Food colouring gels: red, blue
so do have a look if you’re new to cake decorating.
200g strawberry or raspberry jam
For my next recipe, I’ve given you one of my favourite
savoury bakes, my delicious open puff pastry tart which is 1 Preheat the oven to 180°C/Gas Mark 4. Base and side line
SO simple to make, it’s a huge favourite in our house. It’s fab three 20cm round cake tins. You will also need a 20cm round
for entertaining and you can make it in advance the day cake drum and a larger drum for the crumb coating.
before and just have it ready to bake straight from the fridge
when needed so it’s a handy make-ahead one for your 2 Put the butter, sugar and vanilla into a mixing bowl and
repertoire! It’s also delicious served cold so you can cut it up combine. Turn the speed to high (or if you’re using a wooden
for picnics too. Perhaps if you’re getting involved in The Big spoon, use plenty of elbow grease!) and beat until the mixture
Lunch for the coronation or having a street party, you can is very pale, soft and fluffy.
make both of these recipes.
3 Add the eggs, one at a time, beating in slowly to combine.
I hope you’ll enjoy baking this month, and I look forward to
seeing you in next month’s issue. Do get in touch if you have
4 Incorporate the flour gradually, a quarter at a time, mixing
any baking related questions or any photos of your bakes to
gently on a slow speed, until mostly combined. Fold with a
share – you’ll find me on Instagram @julietsear and I’ve got
metal spoon, if doing this by hand. Take care not to mix or
lots of recipes and tips videos on my YouTube channel too.
beat vigorously, or your sponge can turn out a little bit tough.
Add the milk and mix gently.
Happy Baking! 5 Divide equally into the prepared tins, then level and bake
Juliet xx
for approximately 20-25 minutes – the cakes should be a
light golden brown, springy to the touch. A sharp knife or
metal skewer should come out clean and free of mixture.
Leave to cool for 5 minutes in the tins, then turn out onto a
cooling rack.

6 Meanwhile, prepare the Beat the buttercream at high speed 11 Pipe a white blob above the
buttercream. If you have an electric for 1-2 minutes until it’s lovely and halfway line and a blue blob below
stand mixer, then use this with fluffy and pale. the half way line. Then pipe a
the beater or paddle attachment. further red, then blue blob to
Otherwise, use handheld beaters 9 To decorate: Sandwich the cover the top half, then a further
or a wooden spoon. Cream the cake using approximately 250g red and white blob to cover the
butter with the vanilla extract until buttercream and 100g jam in bottom, so that you have a nice
very pale, creamy and smooth. between the first and second straight line of six blobs in a red,
layers, with then add a further white, and blue scheme. Use a
7 Add about quarter of the icing 400g of buttercream onto the top. teaspoon to gently press and drag
sugar. To make sure the sugar Smooth over the top and sides as each blob in the same direction,
doesn’t puff out in clouds and cover a crumb coat. Chill in the fridge to making sure to clean the spoon
your kitchen, mix slowly at first. You set while you get the buttercream after each drag with a damp towel
can also place a damp tea towel ready for the decorative layer. or cloth– this will give you the first
over the bowl. Once the icing sugar row of icing. Continue all around
is all mixed in, beat at a high speed 10 Tint one third of the remaining the cake, making sure to begin the
for about 1 minute until the mixture buttercream red and one third blue, next line with the correct colour
is really creamy and pale. It will take leaving the last third white. Load so that you will create the diagonal
you a few more minutes by hand. into three piping bags fitted with colour stripes around the cake. Any
large round nozzles with a 1cm tip. leftover icing can be saved for up
8 Continue adding the sugar in Mark a straight vertical line on the to a week in the fridge or can
quarter increments, taking care to side of the cake, measuring halfway be frozen.
beat it in well after each addition. up to mark out the middle height.
Photography by Dan O’Malley
Decoraeat!ing
id
Why not add Vicky
Teather's cavalier topper
to the top of the cake!

JULIET SEAR
Roasted tomato
& mozzarella
puff pastry tart
SERVES 4-6
375ml pack ready-rolled puff
pastry
150g mozzarella cheese,
sliced and torn into rough
pieces
250g ripe tomatoes
2tbsp pesto
Fresh basil leaves
1 free-range egg, beaten
Salt flakes & freshly ground
black pepper
Olive oil
1 Preheat the oven to 200°C/

Gas Mark 6.
2 Halve or quarter the tomatoes,

then place them in a roasting
tin. Drizzle with olive oil, then
add salt flakes and black pepper.
Roast for approximately
25 minutes until softened and
beginning to caramelise, then
set aside.
3 Unroll the pastry onto a flat

baking sheet. Using a sharp
knife, score a rectangle inside the
sheet, making a border of approx.
3cm width around the outside
edge. Fork the pastry all over the
inside of the marked edge.
4 Spread over a couple of

tablespoons of pesto, then
arrange the cheese and tomatoes
over the centre of the tart.
Season to taste and drizzle with
a little olive oil. Brush around the
border with a little beaten egg.
5 Bake for 20-25 minutes until

the pastry is crisp and risen, the
tomatoes are soft and the cheese
is golden. Serve warm with a
green salad.
Photography by River Thompson

KIM-JOY’S
PURR-FECT BAKES
Express your creativity in baking with these fun eye cat-ching treats!
Calico cat cookies

You don’t need many ingredients or much time on your hands to create the most buttery and adorable shortbread kitties. And just
like real calico kitties and their beautiful tri-colour fur, each one is unique and totally down to how you marble the dough and where
YOU place the cutter!
MAKES AROUND 30 SMALL CATS 1 Line two baking sheets with 4 Pinch off two x 35g pieces of
200g salted butter, at room baking paper or a silicone mat. dough and set aside the remaining
temperature, cubed (or vegan larger piece. Mix orange food dye
butter – use one that’s close to 2 Beat together the butter and into one of the small pieces and
80% fat content) sugar in a large bowl until smooth cocoa powder into the other.
85g caster or granulated sugar and spreadable.
280g plain flour, plus extra for 5 If the dough feels too warm or
dusting (to make gluten-free, 3 Add the flour (plus xanthan gum, if soft, wrap it in clingfilm and chill it in
substitute with a gluten-free gluten-free) and mix until just combined. the fridge for 15-30 minutes until
plain flour blend plus ¾tsp The dough should be slightly sticky, but firm enough to roll out.
xanthan gum) soft and easy to handle.
Orange gel food dye 6 Turn the dough out onto a well-
½tsp unsweetened cocoa floured surface and roll the large
powder plain piece of dough out to around
5mm thick. Press in pieces of the
orange and brown dough all over

CAT BAKES
randomly, then roll out again until 7 Chill in the fridge for at least 30 on the baking sheets, then carefully
around 4mm thick. Cut out cat minutes, or in the freezer for 10 transfer to a wire rack to finish
shapes using cutters, then transfer minutes. Meanwhile, preheat the cooling. Store in an airtight container
to the prepared baking sheets. You oven to 160°C/Gas Mark 3. for 1-2 weeks.
will have some leftover dough, so
press this together and roll out 8 Bake for 10-12 minutes until just Top tip: These can be made vegan
again, being careful to prevent the ever so lightly browned at the and/or gluten-free.
colours from merging too much. edges. Leave to cool for 10 minutes
Fo-cat-ccia
MAKES 1 SHARING-SIZED Butter or margarine (can be useful toppings are fresh rosemary,
23X33CM FLATBREAD vegan), for greasing halved cherry tomatoes, sliced radishes,
500g strong white flour, plus 1 tsp flaky sea salt and carrots (which you can cut into fish
extra for dusting shapes), but you can use anything you
2tsp fine salt To decorate have in the fridge to create unique
7g instant fast-action dried yeast Your choice of vegetables to create a cat designs! Get your thinking cat on!
450ml lukewarm water scene! Use a knife or peeler to remove
4tbsp olive oil, plus extra for the courgette skin, and cut this and 1 Place the flour, fine salt and yeast
oiling and to serve arrange to form the cat design. Other in a large bowl. Make sure that the

salt is not directly touching the yeast. tablespoon of the olive oil. Place it in a 6 Decorate with your chosen cut
Stir together, then pour in the water lightly buttered 23x33cm shallow vegetables to create a cute picture,
and mix with a spoon or spatula to rectangular tin and leave to rise at then press more dimples in around
create a sticky dough. room temperature for 2-4 hours. It will the vegetables, if they have risen
spread out and gradually fill the tin. while creating the picture.
2 Rub the surface of the dough with
1tbsp of the olive oil to prevent it Top tip: While the dough is rising, 7 Bake for 20-25 minutes
drying out and/or sticking to the prepare the toppings for your design until golden.
clingfilm. Cover the bowl with later – just lay out the design on your
clingfilm and place in the fridge for surface, so you can quickly transfer it 8 Once cooked and still hot, drizzle
18-26 hours. to the risen focaccia later. The with more olive oil, then serve hot or
toppings shrink a small amount when turn out and leave to cool on a wire
3 When the dough has risen to more baking, so cut them slightly bigger rack, then serve with extra olive oil
than double its size, remove it from than you want the end result to look. as desired.
the fridge and use oiled fingers to
gently ease it out of the bowl and onto 5 When the focaccia has risen, Top tip: The actual focaccia is
an oiled surface to prevent it sticking. preheat the oven to 220°C/Gas incredibly simple and requires no
Pick up one side and fold it to the Mark 6. Drizzle with the remaining kneading (don’t be daunted by the
centre, then repeat with all the other 2tbsp olive oil, then press your very wet dough – you don’t have to
sides to create a rough parcel shape. fingers firmly into the dough to handle it much at all), then it’s just
make deep dimples all over. You can down to you to put the cat in the
4 Turn the dough over and coat it be very firm with it! Sprinkle over fo-cat-cia, which can be as simple or
generously all over with another the flaky salt. as elaborate as you like.
Pawsome cookies
MAKES 16 4 Divide the dough into 16 roughly 8 Return to the oven for another
200g salted butter, at room equal pieces, then roll each piece into 10 minutes, or until just ever so lightly
temperature, cubed (or vegan a rough ball and flatten with the palm browned at the edges and the jam
butter – use one that’s close to of your hand. looks set. Leave to cool on the baking
80% fat content) sheet for 10 minutes, then carefully
90g caster or granulated sugar 5 Arrange on the prepared baking transfer to a wire rack to finish
1tbsp vanilla bean paste sheet and press each cookie to create cooling. Store in an airtight container
280g plain flour (to make indents that resemble a cat paw – for 1-2 weeks.
glutenfree, substitute with a 1 larger indent with 4 smaller indents
gluten-free plain flour blend around it. You can use your fingers, Top tip: Use a variety of different
plus ¾tsp xanthan gum) chopsticks or similar to create jams for different flavours and colours.
100g your favourite jam these indents. Can be made vegan and/or gluten-
free.
1 Line a rimmed baking sheet with 6 Chill in the fridge for 30 minutes,
baking paper or a silicone mat. or in the freezer for 10 minutes, and
preheat the oven to 160°C/Gas
2 Add the butter, sugar and vanilla to Mark 3.
a large bowl and beat together with a
spoon or spatula until smooth 7 Bake for 10 minutes, then remove
and spreadable. from the oven and press the indents
back down again (they will have risen
The recipes on pages
3 Add the flour (plus xanthan gum, up a little while baking). Using a small 54-57 are taken from
if gluten-free) and mix until just spoon, add a little jam to each indent, Bake Me a Cat by
combined. The dough should be or put the jam into a piping bag and Kim-Joy, published
by Quadrille (£16.99).
slightly sticky, but soft and easy pipe it into each indent, if easier. Photography by
to handle. Ellis Parrinder.

CAT BAKES

MAKE AHEAD BAKES
Made with minimal ingredients, these tempting treats can be made in
advance and frozen so they’re ready to serve right when you want them!

MAKE AHEAD
Cinnamon swirls
These coffee-house favourites are so easy to make at home and can be kept in your freezer and baked off when friends pop over
unannounced. They make a great treat breakfast and kids will love to get involved with the icing.
MAKES 10
70g soft butter 4 Working from one of the shorter IF YOU’RE MAKING AHEAD TO
2tbsp brown sugar ends and using the backing paper to FREEZE...
1tsp ground cinnamon help, roll the pastry into a tight Lay the unbaked swirls on a lined
1 sheet pre-rolled puff pastry cylinder. Once rolled, cut the pastry baking tray and transfer to the
in half, then cut each half into freezer to flash-freeze for one hour.
For the icing 5 equal discs, so that you end up Once frozen, transfer the swirls to a
4tbsp icing sugar with 10 swirls. large, labelled freezer bag and freeze
1-2tsp water flat for up to three months.
IF YOU’RE COOKING NOW...
1 Put the butter, sugar and Spread the swirls out over two lined Then... These are best cooked
cinnamon in a small bowl and beat baking sheets, spacing them out to straight from frozen. Spread the
well to combine. allow them spread during cooking. swirls out over two lined baking
Transfer to an oven preheated to sheets, spacing them out to allow
2 Unroll the sheet of puff pastry, 200°C/Gas Mark 6 and leave to cook them to spread during cooking.
keeping it on its baking paper lining, for 15-18 minutes, until puffed, Transfer to an oven preheated to
and set it on the work surface in golden and crisp. Set aside to cool 200°C/Gas Mark 6 and leave to cook
front of you so that the shorter for 10 minutes. Meanwhile, make for 20-25 minutes, until puffed,
edges are at the top and bottom. the icing by beating the icing sugar golden and crisp. Set aside to cool
with enough of the water to make a for 10 minutes. Make the icing and
3 Leaving a 1cm border all around thick, smooth, drizzleable paste. serve the swirls as described.
the edge of the pastry, spread the Drizzle the icing over the swirls and
spiced butter mixture over the serve warm.
pastry in an even layer.
Peach & raspberry cobbler

This classic American dish is a wonderfully comforting dessert. It’s made with fruit from the freezer and store cupboard, so providing
the cupboards aren’t bare it’s a really easy dish to whip up when you don’t have any fresh fruit in, or when it’s out of season. Feel free
to experiment with the fruit and use up anything that you have to hand.
SERVES 6 1 Preheat the oven to 180°C/Gas ingredients to a large mixing bowl and
Butter, for greasing Mark 4 and grease a medium rub the butter into the flour and sugar
2 x 400g tins peaches in juice, baking dish with butter. until you have a rubbly, breadcrumb
drained consistency.) Add 4 tablespoons of
70g frozen raspberries 2 Put the drained peaches and frozen water to the mixture and use your
2tbsp caster sugar raspberries in the base of the baking hands to bring together to a soft dough.
1tsp ground ginger dish, ensuring that they are evenly
Double cream, to serve (optional) distributed, then sprinkle over the 4 Arrange large spoonfuls of the dough
caster sugar and ground ginger. Set over the surface of the cobbler – don’t
For the cobbler topping aside while you make the topping. worry if you have gaps, the cobbler will
120g self-raising flour spread as it cooks. Transfer to the oven
100g butter, cut into cubes 3 Put the flour, butter and caster sugar for 40 minutes, until the topping is golden
50g caster sugar in the bowl of a food processor and and the filling is soft and bubbling.
pulse together until you have a mixture
that resembles breadcrumbs. (If you IF YOU’RE SERVING NOW...
don’t have a food processor, add the Leave the cobbler to cool slightly for

five minutes, then spoon into
serving bowls and serve warm with
a drizzle of cream, if you like.
IF YOU’RE MAKING AHEAD

TO FREEZE...
Set the cobbler aside until cooled to
room temperature. Once cooled,
cover the dish with a lid (if your dish
has one) or wrap in a layer of foil
followed by a layer of clingfilm, then
label and freeze flat for up to three
months.
Then... Remove the cobbler from

the freezer and defrost in the fridge,
ideally overnight. Once defrosted,
preheat the oven to 180°C/Gas Mark
4, unwrap the cobbler and reheat for
20-25 minutes, until golden and
bubbling. Serve as above.

58-60 are taken from
The Batch Lady:
Cooking on a Budget
by Suzanne
Mulholland (HQ,
HarperCollins).
Photography by
Haarala Hamilton.

MAKE AHEAD
Oreo peanut butter ice cream cake

This looks so impressive and makes a wonderful dessert for a celebration or even a great substitute to a birthday cake,
but is really only an assembly job that takes minimal effort to prep. If your family aren’t fans of peanut butter, try chocolate
hazelnut spread instead.
SERVES 6 layer. Transfer to the fridge to firm transfer to the freezer for at least
1 x 154g packet Oreos up while you prepare the topping. 3 hours to set.
60g butter, melted, plus extra for
greasing 3 Tip the ice cream into a mixing IF YOU’RE SERVING NOW...
200g chocolate digestive biscuits bowl (it should be soft but not Once the ice cream cake has fully
80g smooth peanut butter, plus runny). Put the peanut butter in a set, remove from the freezer and
a little extra to drizzle over the separate small microwavable bowl leave to thaw slightly for around
top and microwave for a few seconds 10 minutes. Run a knife around the
1 x 900ml tub of vanilla ice until runny, then pour the peanut inside edge of the tin, then open the
cream, softened butter into the ice cream and beat springform tin, cut the cake into
together with a wooden spoon wedges and serve.
1 Grease an 18cm springform tin until combined.
with butter and set aside. IF YOU’RE MAKING AHEAD
4 Remove the base from the fridge TO FREEZE…
2 Set aside three Oreos to use for and pour over the ice cream Simply leave the cake in the freezer
decoration, then add the rest to a mixture, levelling it out in an even for up to three months.
large freezer bag along with the layer. Dot a little more peanut butter
digestive biscuits and smash with a over the surface, then use a knife or Then… Remove the cake from the
rolling pin to fine crumb consistency. skewer to ripple through the freezer and leave to thaw slightly for
Transfer to a large mixing bowl, add ice cream. around 10 minutes. Run a knife
the melted butter and stir to around the inside edge of the tin,
combine. Tip the crumb mixture into 5 Crush the remaining Oreos and then open the springform tin, cut
the prepared springform tin and sprinkle over the top, then cover the the cake into wedges and serve.
press down into the base in an even ice cream cake with clingfilm and
Decoraeat!ing
id
Messy but on
purpose!

Perfect for whipping up a batch of mint choc chip cookies, and great
for melting into a green ganache, these vibrant green chips are
bursting with cool, fresh mint flavour and offer a striking ingredient
to take your home-baking to the next level. Guittard’s Mint
Chocolate Chips are available in Waitrose, priced £5.65 (326g).
If you’re planning a small gathering at

home or a community-wide garden
party ahead of the King’s Coronation
Pick of the this year, the Kilner ® Storage Jar with

Dispensing Tap is the ideal accessory
for serving up your Pimm’s. Featuring
PRODUCTS
The nations favourite Easter treat is given a tea vintage-inspired styling with vertical
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these Crème Egg teabags! Priced £6.70 from without any drips. Simply add your
www.birdandblendtea.com. ingredients, fresh fruit, ice and chill.
TREAT YOURSELVES TO THE RRP £31, from www.kilnerjar.co.uk.
LATEST PRODUCTS TO
HIT THE SHELVES!
Soft and chewy in the middle and crunchy
on the outside, this Cracking Giant Easter
Cookie Mix can be cut into 22 slices once
baked, containing colourful sprinkles and
white chocolate chunks! RRP: £10.99
from www.bottledbaking.co.uk or John
Lewis, Fenwicks, Oliver Bonas and major
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the UK.
Keep your bubbles chilled with this essential piece of Biscuiteers have a longstanding tradition of celebrating
stylish barware. This Champagne Bucket has a 4-litre royal occasions and their latest collection celebrates the
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SUGAR FLOWER WREATH
RAINBOW DRIP
C ARVED EASTER DINO
BUSY BEES
FLOWER TUTORIAL
EASTER CAKESICLES
FLORAL CROWN
12 MONTHS OF BIRTHDAYS

SUGAR FLOWER WREATH
Make your very own beautiful decorative wreath
to place on top a simple cake tier that is full of
sugar flowers and foliage.
1 Roll varying sized small balls of white 5 Once dry lightly dust all leaves with
flower paste. Dip a 28 gauge green wire green dusts (apple green and garden
into edible glue, remove excess and green). Steam and allow to dry. Then tape
Cake artist: insert into a ball until wire just breaks
through the ball. Repeat to form all the
the leaves into small sprigs.
Emma Stewart small berries and leave to dry. Dust the 6 Take a 28 gauge green wire and cut it into
small white berries with baby pink and four. Create a small hook in end of each
Edibles apple green. Steam all the berries and wire. Dip into edible glue and add edible
5in pre-covered cake leave to dry. pollen made using yellow edible dust mixed
White flower paste with gelatine. Roll a pea-sized ball of white
Green flower paste 2 Take 21 berries and tape into groups flower paste and taper into a teardrop
Edible glue of three. shape. Use a star tool to create an indent to
Apple green, garden green, baby the fat end of the teardrop. Using small
pink and purple dusts (Magic 3 Roll a small amount of green flower scissors cut into the marked grooves and
Colours) paste over the veining board. Cut a rose open flower slightly. Using the scooped end
Edible pollen leaf, insert a 26 gauge green wire, of the Dresden tool to soften the petals on a
emboss using the leaf veiner then pinch foam pad. Make 15 mini flowers.
Equipment at base of leaf to secure and then leave to
28, 26, 20 gauge green florist wires dry. Repeat for multiple rose leaves in 7 Colour the mini flowers with dust, vary the
Small and medium rose leaf plunge different sizes, create approximately 30. shades by dusting all over or to the edges or
cutters to the middle. Tape into groups of three.
Medium calyx leaf cutter 4 Roll green flower paste to
Veining board approximately 2-3mm thick. Cut a calyx 8 Join two 20 gauge florist wires together
Xacto knife shape and using the Xacto knife cut into overlapping the ends with florist tape.
Universal leaf veiner five leaves. Insert a 28 gauge green wire Loop these to make a hoop, adjust to size
Dresden tool into each leaf to about a third of the way of the cake and secure by wrapping in
Brushes for dusting up. Use the Dresden tool to add a centre florist tape.
Foam pad vein then pinch at the base to secure.
Long nose pliers Repeat using different sized cutters to 9 Use the florist tape to add the mini
Green florist tape form larger leaves. Create approximately flowers, berries and foliage in alternating
30 leaves in total, to allow spares in case pattern, to fill the hoop.
of breakages.
10 Place your finished wreath on top of a
simple cake tier to finish.

CAKE DECORATING

1 6 8
7 9
TOP TIP
If you make the hoop to the same size as the cake it is going onto, then it will sit
neatly on the top.
10

CAKE DECORATING
RAINBOW DRIP
A drip cake will never go out of style! If you’re in Cake artist:
need of a celebration cake, especially for children, Dani Brazier for Blue
this should be your go to! Door Bakery

Edibles COVER YOUR CAKE 4 Soften your buttercream in the
Pink, yellow, peach and Tiffany food 1 Use Dani Brazier’s rainbow cake recipe microwave for 5-10 seconds and stir well.
colourings (Colour Mill) from page 24 to make your cake. Level Now add a thicker coat of buttercream all
Rainbow sprinkles your cake if necessary, then stack using over your set cake including the top.
50g dark chocolate buttercream. You can add a central dowel
50ml double cream through the cakes to stop them from 5 Start by smoothing over the top of the
Buttercream wobbling if needed. cake and then move on to the sides,
gently smoothing out with your scraper.
Equipment 2 Add a layer of buttercream all over the Try not to scrape too much off, just
Piping bags cake, filling in any gaps. Make sure all the smooth it out.
2D nozzle cake is covered including the top
Palette knife 6 Fill in any gaps and smooth over again.
Bowls and spoons 3 Using the scraper, gently spin the cake Make sure your buttercream is soft while
Cling film on the turntable and scrape off any you are working with it. If you’d like to get
Sharp knife excess buttercream you have. Fill any your cake smoother, heat up your scraper in
Metal scraper gaps and scrape again. Pop the cake in hot water and smooth over again. This will
the fridge for 30 minutes. smooth any imperfections over your cake.
Turn to page 24 for the rainbow cake recipe!
1 3 5
2 4 6

CAKE DECORATING
7 As you smooth the sides you’ll see it 10 Pour half the ganache over the top of buttercream. Add into a piping bag with a
pushes the buttercream upwards to form the cake. Using a palette knife, spread the 2D nozzle.
a ridge which is perfect for sharp edges. ganache to the edge of the cake and allow
Now freeze your cake for 10 minutes. to drip down in sections. 14 Pipe small circles on top of each other
on the top of the cake. It helps to allow
8 Take your cake out the freezer and MAKE THE COLOURED the ganache to set on top of the cake
select a sharp knife. Hold the knife flat on BUTTERCREAM before piping.
top of your cake and trim off this ridge 11 Split 2-3tbsp of buttercream into four
leaving a gorgeous sharp edge to your bowls and add a different colour to each. 15 Finish off the cake with pretty rainbow
cake. Put in the fridge to keep chilled. Lay some cling film out on your worktop. sprinkles. Slice the cake to reveal the
vibrant rainbow sponge
ADD THE DRIP EFFECT 12 Add the coloured buttercream into the
9 Add cream and chocolate into a bowl. cling film in rows.
Microwave this for 15-20 second bursts Change the colour scheme
until just melted, then stir well until 13 Roll up into a tube and snip the end of
smooth. the cling film off to reveal the to suit your celebration!
7 10 13
8 11 14
9 12 15

THE CONFIDENT CAKER...
Waste not, want not
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.
SAVING THE PLANET AND Opting for locally sourced ingredients creatively (cake pops, anyone?)
THE PENNIES WITH 10 whenever possible is a great, affordable Even better … How about sharing the
SIMPLE SUSTAINABLE start with organic and fair-trade options also sugar in your local community and
BAKING TIPS… worth exploring. Not only are these options donating excess baked goods to a local
Whether you’re baking for business or better for the environment, but they also shelter or charity? You know they’ll thank
purely for pleasure, you can’t help but support local farmers and producers. And you for it!
notice how much prices have soared in they often taste better too, of course!
recent times (the price of butter alone was 3 USE REUSABLE BAKING TOOLS
enough to merit a sit down at the checkout 2 REDUCE FOOD WASTE Rather than relying on single-use baking
on my last trip to the supermarket!). The Believe it or not, there can be such a thing tools like disposable piping bags and
great news is, if you’re looking to save on as leftover cake! (I know. Who’d have parchment paper, it might be time to
your baking bills AND do your bit for the thought it?!) However, when you’re baking embrace some reusable alternatives.
environment, you're in luck! in bulk, it can produce a lot of waste, from Silicone piping bags are an obvious swap
Turns out, it’s possible to have your cake leftover batter and frosting to unused/ but what about silicone baking mats and
and eat it, so to speak! By incorporating a expired ingredients. To reduce your cake ‘tins:’ Just as effective when well-
few simple, sustainable practices into your environmental impact, try to limit food greased, no need to line, easy to clean and
baking routine, you can reduce your waste by not only measuring ingredients can be used over and over again.
environmental impact without sacrificing carefully, but by also using up leftovers
taste or quality AND save yourself a pretty
penny in the process! Time to explore eco-friendly ways to keep things clean in the kitchen..?
How, I hear you ask…?
HERE ARE OUR 10 TOP TIPS

FOR SIMPLE, SUSTAINABLE
BAKING:
1 CHOOSE SUSTAINABLE
INGREDIENTS
When it comes to sustainable baking, it all
begins with the ingredients we choose.
Replace single use items

such as cupcake cases and
piping bags with reusable options

BUSINESS ADVICE
6 BUY IN BULK explore less toxic, more natural cleaning

Buying ingredients in bulk can not only products on the market these days or
save you money, but it can also reduce the make your own using simple ingredients
amount of packaging waste generated. like vinegar and baking soda?
Look for bulk options at your local supplier
or consider ordering ingredients in larger 10 REDUCE TRANSPORTATION
quantities online. EMISSIONS
If you sell your delicious delights, consider
7 COMPOST FOOD SCRAPS reducing transportation emissions (and
If you’re creative in the garden as well as saving yourself time in the car) by
the kitchen, food scraps like eggshells or introducing some sustainable delivery
Sustainable packaging options fruit peels can offer twice the value when options? One option that is proving popular
are almost endless!
you consider composting them rather than is offering standard delivery slots where
throwing them away. Not only will you be you group together your orders on particular
4 CHOOSE ECO-FRIENDLY PACKAGING reducing your waste, but you'll also be days of the week and deliver them together
If you sell your baked goods or give them creating nutrient-rich soil for your garden or between allotted times (think Amazon for
as gifts, consider using eco-friendly houseplants. cake!). You can also try to limit the distance
packaging options like compostable paper you travel for ingredients by shopping
bags or reusable glass jars. Not only will 8 SUSTAINABLE DECORATIONS locally or ordering online from companies
you be reducing waste, but you'll also be When it comes to decorating your baked with sustainable shipping practices.
giving your customers or recipients goodies, there are plenty of sustainable Incorporating sustainable practices into
beautiful and sustainable presentation. options to choose from. Edible decorations your baking routine may seem a little
like fresh fruit or (properly prepared) overwhelming at first, but it's all about
5 BE ENERGY EFFICIENT flowers are quick, beautiful and also taking small steps towards a more eco-
Baking can be energy-intensive, and I don’t compostable. You can also opt for friendly future. By choosing sustainable
just mean the blood, sweat and tears from reusable cake toppers made from wood or ingredients, reducing waste, using energy-
the baker! Little things can add up to big metal rather than automatically going for efficient appliances and opting for eco-
energy saving so set a timer to avoid plastic options. friendly packaging and decorations, you can
preheating your oven for longer than reduce your environmental impact without
necessary and try baking multiple items at 9 USE NON-TOXIC CLEANING sacrificing the taste or quality of your
once to maximise your energy efficiency. PRODUCTS creations. So go ahead, whip up a batch of
Time to upgrade the oven or refresh the When cleaning your baking tools and sustainably-made cupcakes, and feel good
fridge freezer..? With energy prices so surfaces, we all know it's important to about doing your part for the planet and
high, why not look choose non-toxic cleaning products. But your pocket.
for appliances with The Energy Saving have you given any thought to what goes
Trust Recommended label to make sure on inside your oven..? Many conventional
you’ll be doing your bit for the environment
AND keeping your energy consumption
oven cleaning products contain powerful
chemicals that can be harmful to the
Bell x
costs low. environment and your health. Why not The Sugarcraft Contessa

Sustainability at
As this month hosts Earth Day (April 22nd FSC® is dedicated to the promotion of
2023), what better time to offer you responsible forest management worldwide,
some insight into the steps we take for helps take care of forests for future
better sustainability? Let’s start with the generations and helps take care of the people
paper we use: flick forward to the last page and wildlife that call them home.
inside the magazine to see the FSC® logo,
the significance of which is highlighted in the Therefore, by choosing this product, you are
explanation below. supporting responsible management of the
world’s forests, because the
The Forest Stewardship Council® is an materials used for this product
international nongovernmental organization come from well-managed
that promotes environmentally appropriate, FSC®-certified forests and from
socially beneficial, and economically viable recycled materials and other
management of the world’s forests. To learn controlled sources.
more, visit www.fsc.org.
Woven basket
Create a woven and textured full of pretty sugar
flowers using the PME blade and shell tool, and
many more fantastic caking products, available
from foodheaven.hooluh.co.uk Cake artist:
Julie Rogerson
The PME blade As well as
and shell tool can using the blade
be used with edible tool to cut
mediums, such through paste,
as sugarpaste, you can also
modelling paste, use a gentler
flower paste This is fabulous for texturing a pressure to
(gum paste) and wide variety of projects, such as mark the paste
marzipan hair, fur, shells, woodgrain – for texturing,
the list is endless marking feet on
animal models,
or fingers/toes
on people
The opposite
end of the tool
is a handy shell
shape, with
multiple ridges.
The blade is perfect Just think of
for creating clean it as multiple
cuts in paste, Dresden tools
whilst at the same in one handy
time, being gentle tool, meaning
on your non-stick you can mark
workboards. So several texture
you don’t need a lines with a
separate cutting single stroke,
board, like with saving you time
metal cutting tools and effort!

Edibles CREATE THE BASKET 7 Trim around the bottom, smoothing

75g Rice krispie treat (RKT) 3 Apply a thin coat of Trex to your hands, any excess underneath the shape.
75g marshmallows then using 2/3 of the mixture, squeeze
Brown progel colour (Rainbow Dust) with your hands into a round patty
250g white sugarpaste shape, measuring approximately 10cm
250g brown modelling paste diameter by 4cm deep. Flatten the top
Trex (white vegetable fat) and bottom of the shape.
Small amounts of various coloured
modelling paste or sugarpaste for
flowers/leaves
Water or edible glue
Equipment 8 Smooth with your hands (or you can

Large rolling pin use a cake smoother).
Small rolling pin
Metal ruler
PME blade and shell tool
Flower moulds and/or cutters (I used
flowers & little flowers silicone 4 Form the remaining mixture into a
moulds by Katy Sue Designs) slightly domed shape, with a flat bottom,
Leaf moulds and/or cutters (I used making it slightly smaller than the
sunflowers mould by Katy Sue previous piece.
Designs)
2x 20g florist wires 9 Cover the top, domed shape with the
Brown floral tape remaining paste. Place the two pieces,
Small pliers with the uncovered sides together. The
2x small posy picks stickiness of the RKT will hold them
Dimpled foam pad together.
Paintbrush
MAKE THE RKT MIXTURE

1 Weigh 75g each of marshmallows and
rice krispie cereal into separate bowls. 5 Colour 250g white sugarpaste with
brown gel colouring, to a deep brown
colour.
10 Roll 100g brown modelling paste into

a long thin rectangle shape. Trim off the
edges using the blade side of the blade
and shell tool, so that it measures
approximately 35x5cm.
2 Melt the marshmallows in a

microwave (approx. 30 seconds on full
power), then mix in the cereal until they 6 Roll the paste to approximately 3-4mm
are completely coated. Leave to stand in thickness and cover the bottom of the
for 1-2 minutes. basket.
"The PME blade and shell

tool is a very versatile tool,
and a must have for your cake
decorating tool box!" Julie
11 Brush the back of the strip with water 15 Roll and cut out 1cm thin strips of 20 Use posy picks to insert the wires
and wrap around the basket base, joining brown modelling paste. Cut the strips into the basket shape, preventing the
where it meets at the back. Trim any into smaller pieces, measuring wire from coming into contact with the
excess paste to fit if necessary. approximately 6cm in length. You will basket, to ensure it is food safe.
need 30 altogether.
12 Roll and cut another 5cm wide strip 16 Texture the strips with the shell tool. 21 Roll a long, thin rope of brown
of brown modelling paste. Cut 12 strips, modelling paste. Brush water onto the
measuring 1cm wide. wire handle and start to wrap the rope of
paste around it.
17 Starting at the bottom, apply the

strips to the basket as shown, for a
basketweave effect. Alternate the strip
positioning on each row (like brickwork).
13 Texture the small strips using the Trim the strips as you add them if
shell side of the blade and shell necessary. 22 You may need to create two ropes of
modelling tool. paste to cover the full length of the
handle, joining with a little water.
18 For the handle, tape together two

20-gauge florist wires with brown floral tape.
14 Attach the strips evenly around the 23 To create the rope trim, roll two thin
edge of the basket, using a little water. I ropes of brown modelling paste. Join at one
place them according to the positions on end and twist together. Create two trims.
a clock, starting with 12 and 6, then 3 Attach to the top edge of the basket with
and 9, and finally add two strips in each water, at each side of the handle to finish.
of the remaining sections.
19 Bend into a curved handle shape.

Measure against the basket, and trim
any excess wire with pliers.

Using the blade and shell tool
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Shop modelling tools

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Need some more cake box know-how?

Let us be your guide…
CAKE BOXES prepared in advance, to ensure they are can still see your beautifully decorated
Easy to store, since they fold flat until kept in good condition ready to add to cupcakes when the box is closed. This
you are ready to use them. your cake. makes them perfect for presentation, as
Made from good quality, sturdy Can be stacked on top of each other well as transporting your cupcakes safely.
cardboard, and very quick and simple to put when constructed, so they don’t take up The inserts are double-sided,
together when you are ready to use them. as much space. meaning you can use them for both
Come in a range of sizes, to fit your standard sized cupcakes, or mini-
cakes perfectly, regardless of whether CUPCAKE BOXES cupcakes.
you have used round or square boards. Flat-packed cupcake boxes and inserts The cupcake boxes come in a range of
Perfect for presenting and that are very easy to store until you are colours to choose from, and are made
transporting your cakes safely, keeping ready to use. from strong, sturdy cardboard. They can
them clean and dry. Base and lid all in one piece, and are also be stacked safely on top of each
Useful for storing any decorations such very easy to pop up into shape. other, which is useful when making large
as sugar flowers or models you have The lid has a plastic window, so you quantities of cupcakes.
How to build your cake and cupcake boxes
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BAKING AND CAKE
DECORATING ESSENTIALS
Cake Star Writing Icing
These ready-to-use writing icing tubes
come in various colours that are ideal to
decorate cookies and biscuits. Add fine
details or write a personal message, the
icing can be easily controlled to create your
desired decorative pattern.
Price: £1.99 each
Sweet Stamp Regular

Cake Mould
Tulip Muffin Cases
A sweet addition to any treat box this
An elegant way to present
regular Cakesicle Mould by Sweet Stamp is
your sponge cakes, these red
a fabulous alternative to cupcakes! Made
tulip cupcake and muffin
from silicone, you can pop out your
cases add a pop of colour to
cakesicles with ease…
your bakes without the need
Price: £16.99
to decorate - perfect if you're
in a rush!
Price: £4.49
Cupcake and Cake Boxes

Whether you’re transporting cakes to a venue or
party, or just want to keep your cakes stored in a Colour Splash ProGels
cool, dry place until the big reveal, you need a Featuring a thin nib, which is
strong and sturdy cake or cupcake box… ideal for controlling the amount
Shop our range of presentation boxes in various of food colouring released, this
sizes starting from £0.50 edible gel is super easy to use and
keeps waste to a minimum.
Shop our range of Colour Splash
Sprinkles ProGels only £2.30 each
The perfect finishing touches to
your cupcakes and cakes, add a bit
of style to your bakes with these
YOUR CAMERA
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stunning Mystical Mermaid

Sprinkles by Purple Cupcakes.
Price: £5.99
Prices correct at time of print. Geographic restrictions apply.
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CARVED EASTER DINO
Meet this little Easter T-Rex that is carved from RKT – or you could
make him entirely from cake instead!
MAKE THE EGG SHELL 5 Once hardened, cover with white pasta
1 I’ve made the egg out of RKT but this top, making sure to push it into the cracks
could also be made from cake. I’ve and pinch the edges to get sharp lines.
compressed into a pudding basin to get
the egg shape, set it and covered with
ganache.
Cake artist:
Lisa Elliott
Edibles
Rice krispie treats (RKT)
Chocolate ganache 6 Place a skewer at a diagonal angle in
White modelling chocolate the middle of the cake. Cover with cling
(Saracino) 2 To build the egg shell, use modelling film to protect from the ganache, then
White and black modelling paste chocolate to build up the edges, keep this using the RKT make a small cone shape
(Saracino pasta model) uneven. around the skewer for his neck.
White pasta top (Saracino)
White wafer paper (Saracino)
Hot pink colouring (Colour Mill)
White edible paint (Colour Mill)
Bright pink dust, dark grey dust and
neon blue gel (Magic colours)
Metallic blue paint (Rainbow dust)
Gold lustre dust (Faye Cahill)
Vodka/rejuvenator spirit
3 Use a smoother or silicone knife to
Equipment smooth the edge between the modelling
Cling film chocolate and the ganache.
Pudding basin
6in and 10in cake board
Reptile skin embosser MAKE THE HEAD
Thin and wide paintbrushes 7 RKT is best for making the head as it is
Sharp knife light, trying to use cake for this would
Silicone smoother/knife require a different structure so either use
Dresden tool RKT or polystyrene. You want the head to
Ball tool be a decent size (width of the egg) and it’s
Cone tool an oval shape that has been flattened
Small skewer 4 Use a knife to sharpen the edges so it slightly on one half to create the nose.
Small mini eggs for decoration looks like broken egg shell, if these are
soft or curved it won’t look right.
If you don't have an impression

mat for the scales, draw them
in with a Dresden tool or use an
unused kitchen/natural sponge.
CAKE DECORATING

8 Place on top of the neck at an angle 12 Using the cone tool, create the nostrils 16 Roll a thin sausage and place where
(looking upwards) to get the skewer hole in a teardrop shape. the socket meets the head on the top of
ready, take it off and leave to harden. the head, using a small ball tool, indent
Ganache the neck (it doesn’t have to be along the line to blend in and cover the join.
perfect but smooth as much as you can)
13 Using the Dresden tool, mark a line

where the mouth is. Remember that the
T-Rex has a large jaw and the mouth 17 Create the eye with just white
extends to the very back. modelling paste. Make an oval, flatten it
9 Once the head is hard, ganache and out with the palm of your hand while its flat
smooth as much as possible, then put in on the table, as this will create the
fridge to set. I’m keeping it on the 6in curvature of the eyeball. Mark the middle
board for now. with a knife and cut to make two half ovals
with a flat base. Check against the eye
socket and if needed, roll slightly more until
it fits. Keep the bottom flat.
14 Roll a long sausage which is thicker at

one end and run along the line you’ve just
10 Once set, cover. I’ve used a 50/50 mix created, the thicker end at the back of the
of white modelling chocolate and jaw and the thinner end where the front
modelling paste with a few drops of teeth are. Do this on both sides and then
Colour Mill hot pink. As its modelling smooth into the head. Use your 18 Using the large ball tool, create an
chocolate, remember to use colouring impression mat to smooth in the join line. indent where the iris will go.
that is suitable and not water based.
19 Pop a small blue ball of paste into the

11 Using an embosser (snakeskin or 15 We want to create the eye socket/ indent and repeat again with a small ball
reptile print) go over the head, again brow next. Roll a crescent moon shape tool to create an indent for the pupil, fill
doesn’t have to be all over or perfect, you and flatten against the head, smooth with with small black ball and remember to
can even just do the odd bit here and your finger until you get the angle you’re add a tiny white dot to the pupil as a
there for a little effect. happy with. Again, blend with your reflection.
impression mat.

CAKE DECORATING
20 Add some finishing elements, the 24 Place them over the edge of the shell 28 Add some colour depth around his eyes
lower and upper eyelid, or around the so it looks like he’s clawing his way out. using a small paintbrush and the bright pink
nostril – all small thin sausages, thinned at dust and then all over his body with the
each end and smoothed in with the larger brush. Highlight the cracks in the shell
Dresden tool and around the nostril. I with dark dust (I used dark grey).
added small lines to look like scales.
25 Create the tail with a thick sausage

that you thin out to the end, curve the end
around and in the thick end put a small 29 Roll some small balls and add them to
21 Create some teeth using white skewer or cocktail stick. Use the the outside of the shell, mix the gold
modelling paste, not too many, we want impression mat to give the scale effect. lustre dust with vodka and paint them,
him to be cute, space them out a bit to this gives the egg an Easter egg effect.
add to the cartoon look and have the large
ones at the back. I’ve kept them slightly
pointed but not scary sharp.
30 I’ve added some black modelling

paste around the top of the egg as well so
it looks like he’s coming out of a dark hole.
26 Place the tail on the side of the egg
ADD DETAIL TO THE SHELL and add a couple more cracks in the shell
22 Using the sharp end of the Dresden around it with the Dresden tool.
tool, make some cracks around the top of
the broken shell.
31 Take some white wafer paper (A4 sheet)

fold it over twice (so it’s four layers on top of
MAKE THE HANDS AND TAILS FINISHING TOUCHES each other) and using a sharp knife, cut very
23 Take four small thin sausages, bend in 27 Pop some ganache on the main thin strips. This will be straw (Easter again!).
half and sharpen the edge of the bend to skewer and place his head on, angle it Place in a large bowl with a good sprinkle of
make a finger joint. Make a hole in the end of using the hole you made earlier. gold lustre and shake, move it around with
the finger to put the claw in. The claw is white your hand until filly covered, then place on
modelling paste in the shape of a teardrop your main cake drum. Place the cake on top
and curve the sharper end round slightly. and add a few mini eggs for effect.

BUSY BEES
Perfect for springtime, just when everything is starting to emerge after
winter, this design is full of simple sugarcrafting that you can easily achieve.
2 Use a smoother to smooth the MAKE THE BEES
sugarpaste and trim off any excess. 5 Roll a little yellow sugarpaste into this
pill shape as shown.
Cake artist:
Karen Keaney
Edibles
1x 6x6in round cake covered in white 3 Use a Dresden tool to score lines 6 Use a sharp knife to cut the shape in
sugarpaste resembling wood grain. Allow the half.
600g beige sugarpaste sugarpaste to dry.
600g yellow sugarpaste
75g white sugarpaste
75g green sugarpaste
300g light brown sugarpaste
Black edible marker
Brown petal dust
200g rice krispie treats (RKT)
Edible glue TOP TIP
If the sugarpaste is very soft add a little
Equipment Tylose (CMC) powder to give it some
10in round cake board strength to help retain the shape.
Rolling pin
Smoother TOP TIP 7 Use the edible pen to draw some
Paintbrushes To speed up drying the sugarpaste, stripes and two little eyes on your bees.
Flower cutter you can pop it into the oven at
Dresden tool the lowest possible setting for 15
Knife minutes, then allow to cool. Your
Beige ribbon board will be super hard and easy to
work with once cooled.
MAKE A WOODEN 4 Once dry, use the brown petal dust to

EFFECT BOARD add some colour to the board,
1 Cover the cake board with the beige concentrating the colour in the lines only. 8 Use the white sugarpaste to make two
sugarpaste. little petal shapes for the wings and
attach with a tiny dab of edible glue.

CAKE DECORATING

ADD THE DRIP EFFECT 12 Use a smoother to smooth out the top 15 Smooth the sides with your hand and
9 For the drip effect on the top of the of the cake. trim off any excess.
cake, roll out some yellow sugarpaste.
10 Use a sharp knife to cut the edges as MAKE THE BEEHIVE 16 Use the Dresden tool to score a spiral
shown. 13 Squash the RKT into a cone shape as into the bee hive.
shown.
TOP TIP 14 Roll out the light brown sugarpaste. 17 Use your little finger to smooth the
If you are not confident in sizing by Cover the cone shape in the light brown lines.
eye, place a 6in round board in the sugarpaste.
centre and use that as a template to
cut around.
11 Attach the yellow sugarpaste to the

top of the cake using a little water.
This would make a great baby shower or gender reveal

cake - "boy or girl, what will it bee?!"
CAKE DECORATING
18 Attach the hive to the top of the cake 21 Roll out some white sugarpaste and 25 Attach the bees to the beehive and
using a little edible glue and use the use the flower cutter to cut out the side of the cake using edible glue.
brown petal dust to dust the lines to flowers.
create some definition.
22 Attach the flowers to the side of the

cake using edible glue and add a small
ball of yellow sugarpaste to the centre of
each one.
MAKE THE GRASS AND

FLOWERS 26 Use the edible maker to draw a dotted
19 Roll out some green sugarpaste and line from the bees to the flowers.
cut out some triangles.
FINISHING TOUCHES
23 For the drips, roll the yellow
sugarpaste into teardrop shapes.
20 Attach these to the side of the cake in

groups using edible glue.
24 Attach these to the side of the cake

using edible glue. Create drips in various
sizes for added detail.
Make a honey flavour
cake by just adding a
couple of spoons of honey to
your buttercream, replacing
some of the sugar!
SINGAPORE ORCHIDS AND
ORNAMENTAL LEAVES
In this month’s flower tutorial, Veronica Seta shows how to
create beautiful and edible Singapore orchids along with some
leaves all from gum paste and moulds.
1 Take 26 gauge white floral wire and 4 Make a small sausage, flatten it and
make a closed hook. Brush edible glue on press paste into the throat cavity.
the hook and insert it into a small ball of Remove from the mould.
gum paste. Shape the paste into a cone
the same length of the orchid’s column
cavity and press it into the mould cavity
with a Dresden tool.
Cake artist:
Veronica Seta
Edibles
100g white and 100g green gum
paste
Foliage green, autumn gold and 5 Frill the throat with the companion tool
woodland green dusting colours or a Dresden tool.
(Sugarflair)
Confectioner’s glaze 2 Flex the mould and release the column.
Edible glue Place it onto a cosmetic sponge and using
the ball end of the companion tool, press
Equipment to cup each of the sections of the column.
26, 22, 20 gauge floral wires
Pale green floral tape
Paintbrushes
Dresden tool
Cutting tool
Companion tool (FlowerPro
Collection Nicholas Lodge for Katy
Sue Designs 6 Brush a bit of edible glue down the
Ultimate orchids silicone mould centre of the orchid’s throat. Take the
(FlowerPro Collection Nicholas column and attach the throat wrapping it
Lodge for Katy Sue Designs) 3 Curl the sections in with your fingers and around. Open out a little for a natural
Fan veiner (FlowerPro Collection with a little edible glue, stick a very small shape. Leave to dry.
Nicholas Lodge for Katy Sue ball to the top section of the column. Leave
Designs) to dry for at least 2-3 hours.
Pad

CAKE DECORATING
7 Make the three orchid’s sepals by

placing small sausages of gum paste into
the sepals’ cavity of the mould.
8 Press the paste inside the mould with a

cosmetic sponge. Remove from the mould,
turn over and place back into the mould.
Press gently with a cosmetic sponge to vein
the back. Place face down onto a pad and
soften the edges using a medium ball tool.
9 Make two small balls of white gum

paste and press them into the petals
mould cavities.
10 Remove sepals from plastic bag and

brush a small amount of edible glue on the
two corners. Attach the petals and press 11 Leave the flowers dry on a crate foam 12 Brush the base of the throat with
where the petals meet with the companion former or an egg holder. Use pieces of edible glue and push the throat wire
tool. With the needle end of the tool, make absorbent paper to give petals and sepals between the petals. Leave to dry
a hole in the centre of the flower. movement and shape. upside down.

13 Mix foliage green and autumn gold 17 Brush a bit of edible glue on the buds 20 Dilute foliage green and autumn gold
dust colours and colour the column and halves and stick them together in a few drops of alcohol. Paint the leaves
the throat centre. smoothing the junction with your fingers. with brush strokes and alternating zones
Slide a small ball of pale green gum paste of light and dark green. Glaze the leaves.
up to the wire and to reach the bud’s
base. Smooth the junction with a
Dresden tool. Gently curve the buds
forward. Let them dry. Dust the buds,
mixing foliage green and autumn gold.
14 Slide a small ball of white gum paste 21 Cut a 20 gauge floral wire of your
up to the wire to reach the orchid’s base. desired length for your orchid branch.
Smooth the junction with a Dresden tool. Wrap full width floral tape around and
Gently curve the flower forward. Allow to assemble the buds and the orchid’s
dry. Dust the stem mixing foliage green 18 Roll out light green gum paste, flowers. Dust the floral tape foliage green.
and autumn gold dusting colours. considering the thickness of an orchid leaf.
With a cutting tool, cut out the shape of four
leaves measuring 15cm and two leaves
measuring 10cm in height in the paste. Thin
the leaves’ edges with your fingers. Let the
leaves dry in pieces of tin foil.
15 Cut a 26 gauge floral wire into three

parts and bend to make closed hooks.
Place a small quantity of pale green gum
paste into the buds cavities and press
with a cosmetic sponge. Trim off excess
paste. Brush the hooks on the wires with
edible glue and insert the wires into the 19 Fold two leaves of 15cm and 10cm in 22 Place the Singapore orchids in the
paste at a slight angle. Flex the mould half and fix the pointed edges with a bit of middle of a ribbon made of ornamental
and remove. edible glue. Let them dry. Use pieces leaves for a showstopping spray.
of absorbent paper to give the folded
leaves shape.
16 Repeat step 15 for the corresponding

opposite side of the buds.
TOP TIPS
To firmly fix the parts of the orchid, you can soften a small quantity of
white gum paste in a few drops of water and use it as edible glue.
When painting the leaves, wait for the previous brush strokes to dry.
You will avoid removing colour and spotting.

CAKE DECORATING
EASTER CAKESICLES
Fun little treats that will go down a storm at Easter parties!

Edibles Pop two teaspoons of the candy melts in 5 Repeat this process again with the pink
Cakesicle filling of your choice the mould and using the back of a spoon and white candy melts. Once fully set, gently
White, pink and yellow candy melts or a small brush, cover all sides of the ease each cakesicle out of the mould.
Pink, orange, yellow, brown and mould. Poke the lollipop stick into the
white sugarpaste mould, however take it straight back out MAKE THE RABBIT
Edible black pen again (we’ll add the stick after the second 6 Start by creating the cheeks/nose. Take
Edible glue coat) this stops the candy melts from two pieces of white sugarpaste and roll
sealing the opening shut. Pop in the fridge into balls, then flatten them down so you
Equipment for 15 minutes. have two round disc shapes.
Cakesicle mould
Miniature lollipop sticks 2 Take the mould out of the fridge and 7 Push the two disc shapes together and
Microwaveable bowls pop the yellow lollipop stick in the mould. using a scalpel or a sharp knife, cut away
Teaspoons Give the mould a second coat of candy a triangle shape (this space is for the
Small brush melts, using the same technique as nose). To create the nose, take a small
Piping bag before. Pop back in the fridge for a further piece of pink sugarpaste and mould into a
Scalpel 15 minutes. triangle shape. Pop some edible glue on
Circle and triangle cutter the nose and stick into the space we cut
Rose silicone mould 3 Fill the mould with a cake filling of your away earlier from the cheeks.
choice to just under the top edge.
MAKE THE CAKESICLES 8 For the ears, take some white
1 Start by placing the yellow candy melts 4 Cover the top of the cakesicle with a sugarpaste and roll into a long sausage
into a microwaveable bowl (I’m using an final coating of candy melts. Leave to set shape. Flatten the sausage down and cut
Electric Melting Pot) and warm gently in in the fridge for 30 minutes. away the middle section so you’re left
the microwave in 20-30 second bursts. with the two end pieces.
1 4 7
2 5
3 6 8

CAKE DECORATING
9 Use a scalpel to cut away the rounded edible pen draw on the eyes and eyelashes. roll out some orange sugarpaste and cut
edge of each ear into a more pointed Use the rounded end of a paintbrush to out a triangle from a triangle cutter.
shape. Thinly roll out some pink create small indents in the cheeks. Alternatively, you could try free hand with
sugarpaste and cut away a section for the a sharp knife.
inner part of the ear. Pop some edible glue MAKE THE CHICK
on each ear and stick down the inner parts, 12 Start by creating the egg shape. Roll 14 Glue the eyes and beak in place. Use
set aside and allow to harden overnight. out some white sugarpaste a couple of the edible black pen to draw a black dot
Pop some glue on the back of the cheeks/ millimetres in thickness. Pop some glue on each eye.
nose from earlier and stick down. on the top part of the cakesicle and drape
the sugarpaste over the top, trim off any MAKE THE NEST
10 Take some white and pink sugarpaste excess and use a scalpel to cut away 15 Take some white, pink and yellow
and have a play around by mixing and triangle shapes to give the appearance of sugarpaste and roll into ‘mini eggs’
creating different shades of pink for the a cracked egg. shapes, then stick down in the middle of
flowers. Once you have three different the pink cakesicle. For the nest, take
shades of pink, use a small rose mould to 13 Repeat this process again but this some brown sugarpaste and roll into a
create one flower in each colour. time on the bottom half of the cakesicle, long thin sausage shape.
until you have achieved a cracked egg
11 Once the ears have hardened, pop some look. For the eyes, thinly roll out some 16 Place some glue on the inside of the
glue on the back and stick down, then glue white sugarpaste and cut out two circles sausage shape and carefully wrap around
down the sugarpaste roses. Using a black using the circle cutter. For the beak, thinly the eggs to create a nest effect.
Give these out in little bags at the end of a party, or display on a

dessert table with lots more as a talking point!
9 12 15
10 13 16
11 14

FLORAL CROWN CAKE
Impress on Insta and wow your cake friends with this
brilliantly simple cake style.
COVER YOUR CAKES 3 Place the face section on top and draw
1 Cover the cakes in the Tiffany blue over the details, with just enough
sugarpaste and leave to dry. pressure to transfer the design through to
the paste.
Cake artist:
Zoe Smith
Edibles:
2x cakes 6in and 4(in both 5in high
and ganached ready to decorate 4 Glue the flower paste design to the
450g Tiffany blue sugarpaste cake with edible glue. Let it dry then mix a
(Saracino) little black and white to make a light grey
250g white flower paste and paint out the main lines of the design.
Edible glue
Cherry red and jade colour paste
(Sugarflair)
Orange and yellow gel colours
(Wilton)
Orange, pink, yellow, white and
black paints (Edible Art)
Royal icing
Equipment:
Template (included)
16, 20 and 24 gauge white wires: CUT OUT AND PAINT
green YOUR GIRL DESIGN
Wire cutters 2 Roll out 50g of white flower paste to 5 Take white, orange and pink Edible Art
Polystyrene balls: 3x 3cm and approximately 2mm thin, larger than your paint and mix to create a light flesh tone
2x 2cm design. Let it dry out for just a few
Craft knife minutes then cut out your design. Cut out
Peony cutter (Cake Lace) the hair section then score out the area
Sage leaf cutter: large lightly so as not to cut through the paste.
3cm circle cutter
Large ball tool
Pointed shaper tool
Bone tool
Dresden tool
Flower foam pad
Fine paintbrush
Soft medium paintbrush
Small scissors

CAKE DECORATING

6 Paint a light wash across the face area. 9 Add the face details in black with a fine MAKE EASY PEONIES
Concentrate a slightly deeper tone on the paintbrush. 12 Cut some 16 gauge wire to
lips, eyes and cheeks. approximately 8cm and turn over one end
to create a hook. Repeat so that you have
five. Next, push them through the centres
of the polystyrene balls.
13 Colour 110g of flower paste cherry

10 Paint in the hair details, adding a sense red, roll out to 2mm thin and cut out a
of movement. 3cm circle for each of the centres and
7 Shade the jaw, lips, nose and eyes with start to cut out your petals. Keep them
a light grey. from drying out in an airtight sandwich
bag or similar. Cut five sets of petals for
the larger balls.
14 Use bone tool 303 to gently but firmly

draw lines from the outside of the petal
inwards. Paint a fine layer of glue over the
11 With the light grey, add eyelids and polystyrene ball. Glue the circle to the
8 Paint in the hair area with a yellow eyebrows. centre of the ball to cover the wire. Poke
mixed with a little white. the wire through the middle of the
prepared petals and draw the petals up
and position the petals onto the ball.
Repeat the process allowing the petals to
dry a bit in between each addition.
Repeat with 60g of lighter coloured
flower paste and the smaller balls,
just making three sets of petals.

CAKE DECORATING
MAKE FANTASY FLOWERS 19 Soften the edges with the large ball MAKE SIMPLE
15 Colour 20g of flower paste orange, tool on the foam mat. BABY’S BREATH
take small balls and cover the end of a 23 Take tiny balls of white flower paste
hooked piece of 20 gauge green wire and glue onto 8cm sections of 24 gauge
approximately 8cm dipped in edible glue. wire hooked at the end pushing them
Smooth the paste around the wire. Roll inside. Then with small scissors make tiny
out sections of the paste to 3cm by 8cm, snips all over. Set aside to dry.
down one side make cuts 1.5cm deep.
Paint a line of glue down the uncut side.
20 Make a line down the center of each

leaf with the Dresden tool.
ARRANGE AND ATTACH

FLOWERS
24 Wrap all the wires with floral tape and
16 Roll the paste around the tape together as shown. Then use either
prepared wire. flower pics or plastic straws cut to size to
insert into the cake.
21 Set the leaves aside to dry on some
crumpled tin foil.
17 Tease out the petals and set aside to

dry, careful- those petals are delicate!
25 Start positioning the flowers into place

on the cake. Glue the leaves in place
22 Take some more 20 gauge wire and using royal icing. Keep adding the
cut to approximately 8cm and hook the sections, three across the bottom and
end as you did before, cover the ends two at the top
with balls of yellow coloured flower paste.
With a pointed tool, create texture and
then set aside to dry.
18 Roll out 20g of flower paste coloured
jade and cut out nine or ten leaves using
the large sage cutter.

TEMPLATE
FOR LOADS MORE

CAKE DECORATING
TUTORIALS HEAD TO
PAGE 101 TO FIND OUT
HOW YOU CAN ACCESS
OUR DIGITALPLUS!

Office bake off!

Bake & Decorate’s Emily not only had the challenge of the
office bake off ahead of her, but to create a vegan bake for the
first time. Find out what the B&D team thought of her vegan
banana bread…

With the office's bake off challenge, I recipe from the March 2023 issue of The recipe was really easy to follow and
thought it would be the perfect Bake & Decorate as it looked very similar quick to make, with the consistency of the
opportunity to make my delicious banana to what I normally make. I was a little batter resembling any banana bread mixture
bread which is a real crowd pleaser in my apprehensive about how the cake that has used eggs and butter - it was nice
family - it never lasts very long and I mixture would turn out as this was the not having the mess and faff of cracking
always have to make a few batches at a first time I had used oil instead of butter to eggs. Once baked, it was now time for the
time! However, with certain dietary make a sponge. I also didn't have all of the best part - the tasting! The overall texture
requirements within the team, products correct ingredients so I had to substitute was slightly different to the banana bread I
containing lactose couldn't be used. the vegetable with olive oil and the light normally make; however it was quite moist
This is the first time that I have done brown sugar with dark brown sugar. It's and equally as tasty! The olive oil and dark
any vegan baking and I didn't know how always a little nerve-wracking going off brown sugar substitutes didn't seem to have
to convert the recipe I normally use, so I script with your own substitutions as you affected the taste of the cake, so I think I will
chose to do the Vegan Banana Bread never know how well it will turn out! use the same ingredients again.
Thumbs up or thumbs down?!

“Blummin’ lovely! 5 stars!”
“I would never have known Em had any
difficulties making this, so delicious and moist!”
Brett
Joanne, Editor
” I couldn’t wish for
more from banana bread! I
“Moist & delicious” was so pleased to be able
to have a slice (or two!) as,
Shelley being dairy-free, I usually
have to miss out on shared
desserts! So, double
thumbs up from me!!”
“Seriously yummy!” Rowina

Charlotte
A very delicious office treat! I think we should MIS SE D T HE M A R CH
2 0 2 3 IS SUE ? DON ’ T
celebrate every Thursday with Emily’s banana bread W OR R Y ! HE A D T O
W W W. F OOD HE AV E NM AG.
Lucie C OM T O GE T YOUR C OP Y !
Have you had an office bake off recently, or made something

you'd love to share with us? We'd love to see it!
Email [email protected] or tag us
@bakeanddecoratemag on Instagram!

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12 MONTHS OF BIRTHDAYS
Each issue, Zoe Burmester celebrates the birthday RECIPE:
For the rhubarb compote & puree:
cake! With a seasonal cake recipe that focuses on 800g fresh pink (forced) rhubarb
flavours and themes that correspond to the month 160g white caster sugar
Zest and juice of 1 orange
we are in, Zoe also shares a design idea with each 1tsp vanilla bean paste or vanilla bean
cake to elevate it beyond the everyday teatime pod scraped
cake into a special birthday variety. For the rhubarb shards

From kids to adult birthdays, cosy winter 2 stems of pink rhubarb, trimmed and
cut in half
flavours to exotic summer profiles, see how the Sugar syrup
classic birthday cake can go way beyond vanilla
For the crème patisserie (custard)
and jam… filling:
4 egg yolks (whites reserved for
buttercream)
RHUBARB & CUSTARD CAKE 250ml whole milk
The low-down: Buttermilk orange cake, layered with rhubarb and orange compote 250ml double cream
and crème patisserie filling, and finished with rhubarb Swiss meringue buttercream 120g white caster sugar
and edible rhubarb décor. 50g cornflour
There is generally a LOT of chocolate knocking about in April due to Easter egg Zest of one orange or lemon
mania, so this month, I thought our birthday cake should offer a refreshing change to 1tsp vanilla bean paste
the seasonal chocolate and instead have chosen a flavour that is both surprising yet
traditional. For the buttermilk orange cake:
‘Rhubarb and custard’ is a quintessential British pudding and a flavour combination 285g unsalted butter (room
that represents Spring at its best. It is rich and warming enough to combat the often- temperature)
chilly April nights but is tangy and refreshing enough to make a change from heavier 285g golden caster sugar
winter flavours, as well as providing a refreshing alternative to Easter chocolate. 5 medium organic eggs
Sitting awkwardly between a fruit and a vegetable, this unique plant has a sharp 285g self-raising flour
tangy flavour that not only complements savoury dishes, but lends itself deliciously to 1/2tsp salt
syrups, compotes and purees and is a delightful foil to creamy, rich custard. By April Zest of 1 orange
we are in full swing of the forced rhubarb season in the UK– these bright pink stems 1tsp vanilla bean paste
being softer and sweeter than their unforced, sturdier ‘outdoor’ cousins. 200ml room temperature buttermilk
In this cake recipe I have used orange and vanilla as my bridge between the two
main flavours, and have opted for a buttermilk orange cake for the sponge layers, as For the vanilla Swiss meringue
they are soft, tender and flavourful. I make a homemade crème patisserie infused buttercream:
with vanilla and citrus zest to complement the rhubarb compote and a rhubarb Swiss 4 egg whites (reserved from earlier)
meringue buttercream wraps it all up. 300g white caster sugar
I must confess straight up this is a girly looking birthday cake. It did not set out this 450g unsalted butter (diced at room
way – my original intention was to design a cake closer to the colour combination of temperature)
hard-boiled rhubarb and custard sweets (which interestingly contain neither rhubarb 2tsp vanilla bean paste
nor custard – go figure!), but the more I worked with the beautiful pink stems, the Pinch of salt
more it seemed correct to honour the ‘pretty in pink’ aesthetic. The delicate two-tone Rhubarb puree
buttercream stripe echoes the beautiful colour of the rhubarb stem itself, something Rose pink food gel colour (optional)
that is echoed in the dehydrated rhubarb shards I have used as the whimsical
decoration, as well as the two-tone interior that is revealed once the cake is cut. Equipment:
Having said that, if you want a more unisex design, add tones of yellow or orange to Saucepan
the rhubarb buttercream to combat the natural pink colour and do away with the Sharp knife
stripes altogether. Use the rhubarb shards in a more architectural pattern or sitting Blender
slanted into some cream buttercream swirls, rather than the boho style fan. Sieve
Rhubarb may be pink, but it certainly is mighty, and is a flavour bomb that might just Mandolin
surprise you. Lined baking trays
Mandoline slicer

CAKE DECORATING

Paper towel ORANGE BUTTERMILK CAKE
Wooden spoon • To make the cakes, preheat the oven to 180C and line the bottom of three 6in
Whisk round cake tins.
Stand cake mixer with paddle and • Measure out and sift together the flour and salt in a bowl.
whisk attachment • In the cake mixer with the paddle attachment fitted, beat the butter, orange zest
3x 6in cake tins and sugar together until well creamed and fluffy (about 6-8 minutes). Add the eggs
6in cake card one by one, stopping the mixer after each addition to scrape down the sides of the
8in cake board or Masonite board bowl. Add in the vanilla.
Turntable • Now beat in a third of the flour mix until combined into the batter, followed by half
Sharp knife of the buttermilk. Repeat with another third of flour, the remaining buttermilk, the
Piping bags and the final amount of flour.
Greaseproof paper • Divide equally into three cake pans and bake in the preheated oven for 35 minutes
Rubber spatula or until a skewer comes out clean. Allow to fully cool on cooling racks before
Spatula (straight and or offset) proceeding. Once cool trim of any domed tops so all cakes are flat.
Long edged scraping tool • While the cakes are cooking get on with the vanilla Swiss meringue buttercream.
Two-tone striped cake comb (at least
8in in height) VANILLA SWISS MERINGUE BUTTERCREAM
MI open star nozzle or similar • Once the meringue is thick and glossy and has cooled down, swap the whisk head
for the paddle head. Now with the mixer going, slowly add cubes of the room
TOP TIP temperature butter. I add a few cubes at a time making sure they are full combined
Get ahead by making the rhubarb before I add the next lot.
compote, puree, decoration and • Keep beating until all the butter is combined and you should have a silky, smooth
custard the day before. This will allow buttercream. This can take up to 10 minutes. At this stage add in the vanilla and
the rhubarb flavours to mature, and pinch of salt.
for the custard to be nicely chilled and • Separate about a third of the buttercream and place in a bowl – this is for the cream
set before use. coloured stripes. With the remaining two thirds buttercream slowly beat in the
rhubarb puree and a couple of drops of pink gel colour if using to make a soft pink
7 buttercream.
1 For this cake it makes sense to get rhubarb and chop into 1in chunks and
ahead and prepare the rhubarb and place into a saucepan with the other
custard fillings before making the cakes compote ingredients. Bring to the boil and
and buttercream. Take the rhubarb and then simmer for about 8/10 minutes until
reserve two stems for the decoration. For the rhubarb is soft and cooked but is still
the compote – take the rest of the holding its shape. Set to one side to cool.
8 10 12
9 11 13

CAKE DECORATING
2 Take a third of the compote and in a 6 Once you have everything ready (baked plain scraper, pressed vertically against
blender whizz to a fine puree. To make it cakes, buttercream, compote, custard and the cake and smooth the stripes into the
extra smooth push it through a fine sieve shards) you can now assemble the cakes. cake, removing off any excess
and place in a jar for later use in the Place one cake layer on the cake card buttercream as you go. This may take a
buttercream (see recipe above). securing in place with buttercream. Pipe a few times, and as you go round you will
small ring of pink rhubarb buttercream see the neat stripes emerge.
3 With the reserved sticks of rhubarb, cut in around the edge of the cake to create a
half and using a mandoline (or a very sharp dam. Fill this with rhubarb compote. 11 At this stage you will see if there are
knife) cut thin lengths of rhubarb. Make a any gaps in the stripes. Fill these in with a
simple sugar syrup by heating up 2tbsps 7 Pipe a second ring of buttercream small palette knife and go round again
white caster sugar and 100ml water until it directly on top of the first ring so you have with your scraper until the lines are
comes to the boil. Place the rhubarb slices double height. Spread the set custard smooth and crisp. Neaten up the top
in a shallow dish, pour over the sugar syrup filling on top of the compote and until it is edge of the cake appropriately.
and allow to soak for 15 minutes. Preheat level with the top ring of buttercream.
the oven to 90°C or 70°C fan. Place the second cake on top and repeat 12 Place any remaining buttercream (pink
the filling process as before, finishing with and white) into a piping bag with an open
4 Pat the rhubarb slices dry with kitchen the final cake layer on top. or closed star nozzle attached. If you’d
towel and place on a lined baking sheet and like to keep a two-tone look to the
‘dehydrate’ in the cool oven for two hours 8 Place the cake on the Masonite board. buttercream, place the two colours side
until they dry out. Place to one side until you Use a spatula to apply a rough and by side on some clingfilm, roll into a log
are ready to create the fan decoration. generous crumb coat of buttercream all and secure by twisting. Cut one end off
over the cake and place in the freezer for and then place this inside the piping bag,
5 For the crème patisserie (custard filling), 10/15 minutes until set. Then take the with the cut end of the buttercream log
crack and separate four large eggs, cake out and apply a top coat of towards the nozzle.
reserving the whites for the buttercream. buttercream, using a long edge scraper
In a bowl whisk together egg yolks with and a turn table to get smooth sides, 13 Pipe a twisted wreath around the top
sugar and cornflour until well combined. before you smooth the top. edge of the cake by piping an ‘S’ shape
Place the other ingredients into a saucepan back and forth in a continuous motion as
and bring to the boil. Cover with a lid and 9 Place the cake back in the fridge for you rotate the cake.
allow the cream to steep for 10 minutes to about 15 minutes so it is a little firm. To
enhance the flavour. Slowly pour the create the stripes, place a striped cake 14 Now you can use your dehydrated
infused cream over the egg mixture comb vertically against the cake making rhubarb slices as décor. I decided to make
whisking all the time until both are sure it sits flush against the base cake a fan shape by stacking and fanning out
combined. Pour the custard back into the board. Press the comb into the slices. I trimmed the shape with scissors.
saucepan and cook over a low/medium buttercream and begin to slowly turn the It is also possible to roll up the rhubarb, or
heat making sure to stir all the time with a cake, pressing in the comb as you go. bend the strips into loops. Have fun with it!
wooden spoon. The custard will slowly Repeat a few times removing the excess
thicken – as we have added cornflour this buttercream from the indented stripes as 15 I found that as my rhubarb was still
will make the crème thicker than normal you go, not stopping until you have neat slightly tacky, the pieces stuck to
custard to give it more stability in the cake. and deep grooves. themselves, but if yours are too dry then
This thickening process may take up to 10 use a little edible glue to help you.
minutes so be patient. Once it has 10 Take a piping bag (no nozzle needed)
thickened, place in a bowl and cover the and place the reserved non-coloured 16 Secure your rhubarb fan or decoration
top with clingfilm to stop a skin from buttercream inside. Snip the bag to the to the side of the cake with a splodge of
forming. Once it has cooled, place in the width of the strip and fill the indentations buttercream.
fridge until ready for use. with piped buttercream. Use a long edge
14 15 16

BO N G
TA N K I
ICAL BA
Add a splash of colour to your bakes using
edible flowers with these inspiring sweet and
savoury delights by
Erin Buntin and Jo Facer.

BOTANICAL BAKING
Lavender shortbread
This extremely buttery shortbread lends itself beautifully to the fierce aroma of lavender. It is absolutely the easiest cookie to make,
and minimal effort is required for maximum fragrant, crumbly reward. You can make it with dried lavender in winter or fresh in
summer, or you can replace the sugar with lavender sugar. This is the perfect cookie to go alongside a cup of tea, but it is also great
cut into smaller squares and served with a dessert such as lemon posset or panna cotta.
MAKES 35 2 Melt the butter in a small pan over measuring about 30x20cm, and
315g butter, cubed a medium-low heat, or in a bowl in smooth out the top as much as
350g self-raising flour the microwave. Sift the flour and possible; I find an offset spatula helps,
120g cornflour cornflour into a large bowl and stir in but you can use your hands. There is
120g caster sugar, plus a little the sugar, salt and lavender. no need to butter or line the tin – the
extra for sprinkling mixture is so buttery it will not stick.
½tsp salt 3 Add the melted butter and mix to
1½tsp fresh or dried lavender, a soft dough with a wooden 4 Bake for about an hour, until just
very finely chopped spoon. You can use your hands to golden. Leave to cool for 10 minutes
give it a quick knead and make sure and then cut into fingers while still
1 Preheat the oven to 160°C/Gas there are no dry bits, but try not to mix warm. Allow to cool completely
Mark 3. it too much. Press the dough into a before removing from the tin. Dust
Swiss roll tin or similar baking tin with caster sugar and serve with a
cup of tea.
Primrose, pea & ricotta tart

This tart is a celebration of the lovely late spring produce: peas, new-season greens, spring onions, mint, sorrel and delicate
primroses. If you don’t grow primroses, or if yours have finished by the time the peas are ready, replace them with violas for an
equally gorgeous result.
MAKES A 26CM TART

For the pastry Salt and freshly ground black 3 Preheat the oven to 190°C/Gas Mark
100g wholemeal flour pepper 5. Put the ricotta in a fine sieve over a
100g plain flour 25-30 primrose flowers, sepals bowl to allow excess water to drip out.
120g cold butter, cubed removed, and 15 viola flowers,
1 free-range egg, separated to decorate 4 Heat the olive oil in a frying pan
1tbsp very cold water over a medium heat and cook the
1 First make the pastry. Combine the spring onions until soft. Increase the
For the filling flours and a pinch of salt in a large heat and cook for another minute or
200g ricotta bowl, and rub in the butter until the two to evaporate as much water as
1tbsp olive oil mixture resembles breadcrumbs. possible from the onions. If you are
150g spring onions, finely Add the egg yolk and water and bring using frozen peas, add them to the
chopped the dough together with a butter pan towards the end of this time, to
100g fresh or frozen peas knife. You can also do this in a food defrost them.
100g roughly chopped de- processor; add the butter on top of
stalked greens (such as the flour and pulse a couple of times 5 Put water in a small pan about 3cm
spinach, chard, beetroot/beet until the mixture resembles deep and add the greens. Bring to the
leaves and a few primrose breadcrumbs, then add the egg yolk boil and cook for 3 minutes, then strain,
leaves), thoroughly washed and water and pulse again until the wrap in a clean dish towel and squeeze
3 large free-range eggs pastry clumps. Reserve the egg out as much water as possible.
150ml double cream white for use later in the recipe.
25g chives, finely chopped 6 Put the eggs and cream in a large
25g mint leaves, finely chopped 2 Knead the dough for a couple of bowl, add the greens, season with
15g sorrel, finely chopped seconds, just until it comes together ½tsp salt and lots of pepper, and blitz
(optional) with no floury patches. Wrap it in using a hand-held blender.
75g Cheddar, grated clingfilm and refrigerate for 30 minutes. Alternatively, put everything in a

regular blender. Stir in the chives, mint Put a large circle of baking parchment 8 Turn the oven down to 150°C/Gas
and sorrel. Taste and add more salt or on top of the pastry and fill with baking Mark 2. Spoon the spring onions, peas,
pepper if necessary. beans or uncooked rice. Bake for drained ricotta and grated Cheddar into
20 minutes, then remove the beans or the pastry case and pour over the green
7 Roll out the pastry on a lightly floured rice and bake for another 10 minutes. filling. Decorate the top with primroses
surface to a thickness of about 3mm, Finally, beat the egg white with a pinch and/or violas; I like concentric circles, but
into a circle large enough to line a 26cm of salt, brush it onto the inside of the be creative. Bake for 35-40 minutes, or
loose-bottomed tart tin (3-4cm deep). pastry case and bake for another until the filling is mostly set but with a
Line the tin, being careful not to stretch 5 minutes. Leave to cool a little, then slight wobble in the middle. Leave to
the pastry. Don’t trim the edges at this trim the edges with a sharp knife. cool in the tin for half an hour. Serve
stage, unless there is a lot of overhang. slightly warm or at room temperature.
Decoraeat!ing
id
When using
flowers on your
cakes make
sure you do your
research first to
make sure they
are food safe!
Ricotta doughnuts with lilac & lemon

MAKES ABOUT 20 SMALL 1 Stir together the flour, baking 3 Pour oil to a depth of at least 6cm
DOUGHNUTS powder, 2tbsp of the sugar and a into a wide, deep pan or deep-fryer and
100g plain flour pinch of salt in a mixing bowl until any heat to 180°C/350°F. If you don’t have
1tsp baking powder clumps are broken up and all the a cooking thermometer, you can check
5tbsp lilac sugar (see recipe, ingredients are evenly distributed. the oil is ready by putting the end of a
opposite) wooden spoon or wooden chopstick
250g drained full-fat ricotta 2 In a separate large bowl, beat the into the oil. If bubbles form and slowly
cheese ricotta, eggs and lemon zest with a but steadily rise to the surface, the oil is
2 large free-range eggs wooden spoon until combined. Add hot enough. Use two teaspoons to
Grated zest of 1 small lemon the dry ingredients and fold together carefully drop smooth, oval-shaped
Sunflower oil, for frying until you have a smooth, thick batter. dollops of the batter into the hot oil. Fry

BOTANICAL BAKING
Lilac sugar
This method for making floral sugar is
perfect for lilacs, which do not keep their
fragrance when dried. It is a slower method,
allowing the sugar to absorb the volatile oils
in the lilac blossoms. This method can be
used with other highly scented flowers such
as elderflowers, roses, violets and lavender.
With lavender, just five stalks will be enough
to flavour a small jar of sugar.
MAKES 350g
300g sugar
50g freshly picked lilac petals, green
stalks removed
1 Put a 1cm layer of sugar in the bottom of

a 500g mason jar, then a layer of lilac
flowers followed by another layer of sugar.
Repeat until you have filled the jar and used
all the flowers; be sure to finish with a layer
of sugar. Leave the jar out on your work
surface and shake it every day for a week.
The shaking helps to coat the lilac in the
sugar and stops the sugar from clumping
too much from the moisture in the lilacs.
2 After a week, open the jar and sift the

sugar, ideally through a sieve with quite large
mesh, to remove all the brown bits of lilac.
3 Because of the moisture in the lilacs, I

find it very hard to grind the sugar because
it clumps. It is best to dry it out first.
Preheat the oven to 50°C/Gas Mark ¼.
Spread the sugar on a baking sheet lined
with baking parchment or a silicone mat
and cook in the oven for 15 minutes. (You
can also simply leave the baking sheet in a
warm place for a couple of hours.) Leave
to cool, then put the sugar in a food
processor or exceptionally clean spice/
coffee grinder and whizz for a few
seconds until it is the consistency of
caster sugar and perfect for sprinkling.
in batches of about 8, for about warm. Put them in a low oven to keep
3 minutes, turning frequently with a warm while you fry the rest, if you like. The recipes on pages
106-109 are taken from The
slotted spoon, until golden and crispy. Serve immediately.
Edible Flower: A Modern
Guide to Growing, Cooking
4 Remove the cooked doughnuts Top tip: You can make it even more and Eating Edible Flowers by
from the oil with the slotted spoon, special by adding lemon curd Erin Buntin and Jo Facer.
Published by Laurence King
drain on paper towels, and roll to coat for dipping. Publishing, photography by
in the remaining lilac sugar while still Sharon Cosgrove.

SPRING LAMB CUPCAKES
“I love spring! The weather is better and you see lambs frolicking in fields, so why not try my
spring lamb cupcakes with your little ones. You may find yourself having to bake a large flock
BAKING though, not just six, as they will soon go!
with kids! For the fleece, I use mini marshmallows, and you can buy white, pink and rainbow-coloured
marshmallows to create a multi-coloured flock.
If you don’t like marshmallows, you can roll sugarpaste into little balls and stick it on, or pipe
buttercream for the fleece. A sprinkle of desiccated coconut onto some icing also looks good.”
MAKES 6
For the cupcakes
75g caster sugar
100g self-raising flour
100g margarine
2 free-range eggs
1tsp vanilla extract or flavour
of choice
To decorate
Mini marshmallows
Buttercream icing or jam/lemon
curd to stick the marshmallows
on with
6 large chocolate buttons
12 edible eyes

Mark 4. You will need a muffin tray
lined with 6 muffin cases.
2 Place the margarine in a bowl and

soften with the back of a spoon. Add the
sugar and mix together until all the sugar
has combined into the margarine.
3 Crack the eggs into a jug and whisk

together with a fork. Pour the eggs
and flour into the margarine mixture 7 Add the marshmallows onto the
and stir it all together, then add the back of each lamb to make the fleece.
vanilla or your chosen flavour.
8 Add some edible eyes, then your
4 Divide the mixture evenly between spring lambs are baking born!
the muffin cases and place in the oven
for 18-25 minutes, or until a skewer Top tips:
comes out clean when inserted in the • You can make a large lamb if you
centre of each cupcake. Leave to cool. wish, simply bake the mixture in a
15-17cm round tin and decorate.
5 Once the cupcakes have cooled • This recipe works well with gluten-
completely, spread the buttercream free self-raising flour.
over each of the cakes. • Want a chocolate flavoured cake? Mrs Bun the Baker runs an award-winning cookery
Add 1tsp cocoa powder when school for children online and in Oxfordshire,
6 To decorate, place a chocolate adding the flour and mix in. inspiring the next generation with her hands on-fun
button on each one, near the edge for • If you can’t find edible eyes, you can cooking classes and she has had three recipe
the face. use chocolate chips or silver balls. books published.
EEE BAKE AND DECORATE

Competition time! COULD YOU BE THE WINNER OF A FANTASTIC BAKING KIT, CONTAINING
EVERYTHING YOU NEED FOR FUN-FILLED BAKING WITH ALL THE FAMILY?!
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contain handy equipment, such as dough scrapers and pastry brushes, and easy-to-follow tutorials to ensure you have the best
home baking experience possible. This kit will get you making, shaping and glazing delightful buns, and the hardest part will be
figuring out who to share them with!
BakesterBox was founded in 2020 by Tamsin Robinson, a Le Cordon Bleu-trained pastry chef who, after almost a decade of
creating delicious cakes and patisserie for private and corporate clients, wanted to share her skills and equip others with the
tools and knowledge to create fabulous bakes too.
BakesterBox are teaming up with Bake & Decorate to offer one lucky reader the chance to win this Cinnamon Buns Scratch
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Good luck!
*T&C’s apply, find out more at www.warnersgroup.co.uk/competition-terms
DESSERTS IN A DASH!
These delicious puds by Jane Lovett can be whipped up in no time, perfect
for entertaining guests at the last minute, or for making in advance.
Apricot & Marsala syllabub

A lovely, elegant pudding for entertaining, especially when served in pretty glasses. Bear in mind that it’s quite alcoholic when it
comes to children. This is best made the day before.
SERVES 4-5
5tbsp (75ml) Marsala
2 heaped tbsp, plus 2tsp, best-
quality apricot conserve
300ml double cream, straight
from the fridge
1 Put the Marsala, the two heaped

tablespoons of apricot conserve and
the double cream into a blender (not a
food-processor) and blend briefly
together, just until the cream has
thickened. Be careful not to over-blend.
Alternatively, whisk the ingredients
together in a small mixing bowl using
an electric
hand-held whisk.
2 Spoon into pretty glasses, dishes or

small coffee cups, cover and chill for a
minimum of four hours, but preferably
overnight.
3 Put the two teaspoons of apricot

conserve into a ramekin and stir
vigorously with a teaspoon to loosen it.
If necessary, add a few drops of hot
water to loosen it further. Spoon over
the syllabubs to decorate just before
serving.
Get ahead The recipe can be

completed up to three days in advance,
covered and chilled. Decorate as above
just before serving.
Top tip: Err on the side of under-

whipping the cream as it will thicken up
while being spooned into the glasses/
dishes/cups and yet more while it’s in
the fridge. Swap the Marsala for dry
sherry or white wine.

QUICK PUDS
Lime posset
SERVES 8 cream to expand while boiling. On a 4 Decorate the top with the reserved
3 limes gentle heat and stirring occasionally lime zest and a little diced mango,
600ml double cream to help dissolve the sugar, heat the some berries and/or edible flowers (if
100g caster sugar mixture until it comes to the boil, using). Serve.
Diced ripe mango, fresh berries then boil rapidly for three minutes.
and/or small edible flowers, Get ahead Complete to the end of
such as violas or borage, to 3 Remove from the heat, whisk in step 3 up to two days ahead and
decorate (optional) the lime juice and pour into eight keep in the fridge.
small, heatproof glasses, glass pots,
1 Grate the zest from two limes, pretty china dishes or tea or coffee Top tip: It’s best not to heat cream
cover and set aside. Squeeze the cups. Cool, then cover and chill for at (or milk for that matter) in a non-stick
juice from all three limes. least four hours until set, although pan as this causes it to form a brown
overnight is best. scorched skin on the bottom of the
2 Put the cream and sugar into a pan pan. Add another 50g of sugar if you
(not non-stick) large enough for the prefer a sweeter version.

112-114 are taken from
Deliciously Simple
by Jane Lovett,
published by
Headline Home (£26).

Chocolate, coconut & ginger cups
SERVES 4 bubble up. Pour this over the chocolate overnight is best. Decorate with the
100g dark chocolate (minimum (to cover it) and leave to stand for reserved ginger and a little trickle of
70 per cent cocoa solids) three minutes before very gently its syrup from the jar, before serving.
1 piece of stem ginger in syrup, folding the yoghurt, chocolate and
drained and finely chopped, ginger together, just until it’s Get ahead The cups can be made
plus a little of the syrup for combined, dark, smooth and glossy. up to three days in advance, covered
decorating Remember the tiny lumps will be from and chilled (although they will keep
200g natural coconut yoghurt the ginger, rather than un-melted for up to two weeks in the fridge).
(such as The Coconut Collab) chocolate, so be careful not to over-mix
1tbsp icing sugar, sifted or stir more than you need to. Top tip: The stem ginger (and ginger
syrup) can be omitted, if you prefer.
1 Break the chocolate into small pieces 3 Spoon into small cups, glasses or A little finely grated orange zest is a
and put into a small, heatproof mixing ramekins, cool, cover and chill for a nice addition, but omit the ginger
bowl with the chopped stem ginger, minimum of four hours, although (and ginger syrup).
reserving ½tsp of the ginger
for decoration.
2 Heat the yoghurt and icing sugar

together in a small saucepan on a low
heat, stirring gently until smooth and
just below boiling point. It shouldn’t

SPRING CLEAN
YOUR KITCHEN
Sue Caldwell, from Clean Living International
(www.cleanlivingint.com), shares some top tips for
cleaning different areas of your kitchen this spring…
De-grease the oven and microwave orange inside. Pop it in for a minute or so
After a winter of cooking hearty, for a scented steam that will leave it
homemade meals, appliances like the beautifully fragranced!
oven and microwave may be a little
grimy, so it’s important to give them a Clean kitchen cabinets
thorough clean to remove any stubborn Kitchen cabinets can often be overlooked something with an abrasive texture,
baked-on grease. Clean Living’s Kitchen when it comes to your weekly cleaning such as a multi-use scrubber, to remove
Cleaner and Degreaser and Multi-Use routine, with crumbs and grease building any stubborn marks or grime.
Scrubby make the perfect pairing to up easily over time, so if you’re embarking Instead of harmful chemicals, it’s good
tackle the toughest of grease and grime. on a deep spring clean then make sure to use a natural formulation with live,
Simply apply a generous amount of the you add them to your to-do list! healthy bacteria, to eat away at the bad
formulation to the appliance, leave for Begin by emptying every cupboard bacteria and build a protective barrier
five minutes, then work the Scrubby in and drawer – removing all of the items against germs, such as Clean Living’s
vigorous circular motions to leave your inside will give you clear access and Biological Multipurpose Cleaner. Simply
kitchen sparkling. make sure that interior shelves and spritz the interior of cupboards
If your microwave often gets a bit surfaces receive a thorough clean. generously, leave for a few minutes to
smelly, you can keep it fresh between Ideally, you’ll need two types of cleaning work its magic, then wipe down as
cleans by simply filling a glass bowl with accessories – some microfibre clothes required. One top tip is to always start at
water and squeezing half a lemon or for general wiping down of surfaces and the top of the cupboard and work your
way down to prevent drips or streaks!
Freshen up the fridge

If your fridge smells a little less than fresh,
the first step is to remove everything and
give the shelves and walls of the interior a
good clean to banish any bacteria that
may be lurking. It’s important to use a
natural cleaner in your fridge, as any
product that touches your food and
packaging could ultimately be ingested,
so steer clear of cleaners containing toxic
chemicals like ammonia, solvents,
phosphate and chlorine. Our Biological
Multi-purpose Cleaner features live,
healthy bacteria to eat away at stubborn
food spillages and also has a beautiful
natural fragrance of Wood & Amber.

din g h e a v
d
u Etipsficy daesssweerett tooth!
s t o e
n
p
sa
CHOCOLATE PROFITEROLE PUDDING
APRICOT MERINGUE ROULADE
CHOCOLATE COOKIE CUPS
LIMONCELLO TIRAMISU IN A GLASS

PUDDING HEAVEN
Chocolate profiterole pudding

SERVES 6 1 Preheat the oven to 160°C/Gas 5 While it is baking, make the sauce
250g chocolate profiteroles Mark 3. Fit the profiteroles snugly by sifting the cocoa powder into a
(shopbought are fine), or into a baking dish or, if using bowl. Put the sugar in a pan with
4-5 stale pain au chocolat/ croissants, cut each into three pieces 100ml water and dissolve fully over a
croissants and fit them into the same dish. low heat. Bring to the boil and cook
for 1 minute, then pour over the
For the custard 2 Bring the cream and milk to just cocoa powder and stir well. Cook for
300ml double cream below boiling point in a pan, then a further one minute, then set aside.
150ml whole milk remove from the heat and stir in the
1tsp cinnamon cinnamon and vanilla. 6 Remove the pudding from the oven
1tsp vanilla extract and let it rest for 15 minutes. Pour over
3 free-range egg yolks 3 Whisk the egg yolks with the sugar the chocolate sauce and sprinkle with
2tbsp caster sugar until it turns light and fluffy, then slowly the warm cinnamon seeds. Serve
add the cream mix to make a custard. with ice cream, if you like.
For the sauce
75g cocoa powder 4 Pour the custard over the profiteroles
100g caster sugar (or croissants) and leave to soak for
15 minutes. Then bake in the oven for
To serve approximately 30 minutes, or until the
2tbsp Munchy Seeds Warm custard has just set.
Cinnamon seeds
Ice cream (optional)
By Munchy Seeds (www.munchyseeds.co.uk)

Apricot meringue roulade By Bonne Maman – The Seasonal
Cookbook, published by Simon &
Schuster (£12.99). Recipe development
SERVES 6 4 Bake in the centre of the oven for by Moyra Fraser.
5 large free-range egg whites 10 minutes. Reduce the temperature
275g (10oz) caster sugar, plus to 170°C/Gas Mark 3 for about
extra for rolling 15 minutes until firm on top but still
50g (2oz) flaked almonds soft and mallow beneath.
Icing sugar, to dust
5 Remove the meringue from the
For the filling sheet and allow to cool. Turn out onto
1 x 300ml carton double cream a clean sugared tea towel and
4-5 tbsp Bonne Maman Apricot remove the parchment paper.
Compote
6 To make the filling, whip the cream
1 Preheat the oven to 220°C/Gas to soft peaks and spread onto the
Mark 7. Line a large baking sheet meringue. Lightly spread over the
with non-stick baking parchment. compote and roll up along the
longest edge using the tea towel to
2 Place the egg whites in a grease- form a roulade. Chill, then serve
free, clean bowl and, using a hand- dusted with icing sugar.
held electric whisk, beat to stiff peaks.
Top tip: For a lower-fat alternative,
3 Add the sugar very slowly with the whip 150ml carton double cream
electric whisk running at full speed until it just holds its shape, then fold
until the meringue is stiff and shiny. into 150ml low-fat Greek yoghurt and
This will take a good 5 minutes. continue as above.
Spread the meringue mixture onto
the prepared baking sheet and level
out. Sprinkle with flaked almonds.
Chocolate cookie cups

MAKES 12 the bowl with the back of a wooden 5 Spoon a tablespoon of Bonne
150g unsalted butter, softened spoon, then add the egg, followed by Maman Hazelnut Chocolate Spread
to room temperature, plus the flour, bicarbonate of soda and into the centre of each cookie cup and
extra for greasing salt. Mix in the chocolate chips and leave to soften for a few minutes.
200g granulated sugar bring together to form a dough.
1 free-range egg 6 Gently remove the cookie cups
200g plain flour 3 Divide the dough evenly into from the muffin tin and serve warm
1tsp bicarbonate of soda 12 portions (approx 60g), roll into as they are or with a scoop of ice
Pinch of flaky sea salt (optional) balls and place into each muffin tin cream on top.
100g dark or milk chocolate chips cavity. Push each one down gently to
12 tbsp Bonne Maman Hazelnut flatten, then place in the oven for Recipe by the Easy
Peasy Baking
Chocolate spread 18-20 minutes until risen and golden. campaign in
Ice cream, to serve They will still be soft and a little partnership with
Bonne Maman
sunken in the centre; this is how you (www.fabflour.co.uk)
1 Preheat the oven to 200°C/Gas want them to be.
Mark 6. Grease a 12-hole muffin tin
with butter. 4 While hot and still in the muffin
tray, use the back of a spoon to make
2 In a large mixing bowl, cream the wells in the centres of the cookie
together the butter and sugar by cups a little deeper, being careful not
smoothing them against the side of to break them.

PUDDING HEAVEN
Limoncello tiramisu in a glass

SERVES 6 2 In a medium bowl, with the stand leave them in the liquid too long or
For the custard mixer or using a handheld electric they will fall apart. Layer the custard
180ml double cream mixer, beat the mascarpone until mixture, then dipped ladyfingers,
455g mascarpone, at room smooth. Add one jar of the lemon then drizzle the lemon curd from the
temperature curd, the sugar, and the lemon zest remaining jar into the glasses until
340g lemon curd and stir to combine. Mix one-fourth you reach the top. As long as you
50g granulated sugar of the whipped cream into the get all the components into each
2tsp grated lemon zest, plus mascarpone mixture to lighten it and glass; there is no wrong way to
more for topping then fold in the remaining cream with do this.
a silicone spatula.
For the limoncello ladyfingers 5 To serve: Decorate the top with fresh
180ml limoncello 3 To make the limoncello ladyfingers: raspberries or lemon zest, or both, and
2tbsp fresh lemon juice In a shallow bowl, stir together the cover with clingfilm. Chill in the fridge
200g crispy ladyfingers limoncello, lemon juice, and for at least 2 hours before serving.
3 tablespoons of water. Cut the
For the topping ladyfingers to fit into six serving
90g fresh raspberries glasses, such as wineglasses, clear
mugs, or shallow bowls. If the Recipe taken from
Mind Over Batter: 75
1 To make the custard: In the bowl of a ladyfingers are too big to fit, feel free Recipes for Baking
stand mixer fitted with the whisk to break them up. as Therapy by Jack
attachment, or in a medium bowl using Hazan, published by
Chronicle Books
a handheld electric mixer, beat the 4 Dip each side of the ladyfingers (£26). Photography
double cream until stiff peaks form. into the limoncello mixture. Don’t by Lauren Volo.

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
GREENS & FETA TARTE SOLEIL

SLOW ROAST LAMB SHOULDER WITH ONIONS & PEAS
ENGLISH WATERCRESS MUFFINS
PROSCIUTTO EGG MUFFINS

SAVOURY HEAVEN
Greens & feta tarte soleil

SERVES 4
280g mixed leafy greens, roughly quarters – but stop at the indent the 7 Brush the pastry with the
chopped (e.g. spinach, kale, glass made in the middle. Then cut remaining olive oil and milk wash,
rocket, lettuce, pak choi) each quarter into quarters, to make sprinkle with salt and black pepper
2tbsp freshly chopped dill 16 ‘sun rays’. Chill for 10-15 minutes. and bake for about 35 minutes, until
2tbsp freshly chopped mint the pastry is a deep golden brown.
3 spring onions, thinly sliced 5 Gently lift up one ‘sun ray’ and Serve hot or at room temperature.
Grated zest of 1 lemon twist it over three times. Bring the
60g feta, crumbled outer edge of the pastry roughly back Top tip: If at any point the pastry
30g walnuts, roughly chopped to where it started. Repeat all around becomes too soft, place it in the
2 garlic cloves, grated your sun, then chill again in the fridge fridge for 10 minutes. To reheat from
2 sheets puff pastry for 10-15 minutes. frozen, bake at 150°C/Gas Mark 2 for
Plain flour, for dusting 10-15 minutes until the pastry is
2tbsp olive oil 6 Meanwhile, preheat the oven to crispy again.
1tbsp milk 200°C/Gas Mark 6.
Salt and black pepper
1 In a large mixing bowl, combine

the chopped leafy greens, herbs, Recipe taken from
spring onions, lemon zest, feta, You Can Cook This!
by Max La Manna,
walnuts, garlic, a generous pinch of
published by Ebury
salt and ¼tsp black pepper and stir Press (£22).
well to combine until it’s a thick, Photography by
Lizzy Mayson.
spreadable paste. Set aside.
2 Place one of the pastry sheets on a

lightly floured work surface (or still on
its paper) and dust lightly with flour
on both sides to keep it from sticking.
If necessary, roll it out, but don’t
make it too thin. Place a plate, around
22cm diameter, on top of the pastry
and use a knife to cut around it.
(Wrap and chill the leftover pastry to
use in another recipe.) Lift the pastry
circle onto a baking sheet, cover with
a clean dry tea towel and chill.
Repeat with the second sheet of
pastry and chill them both for about
10 minutes.
3 Spoon the filling onto one of the

pastry circles, leaving a 1cm border
all the way round. Mix the olive oil
and milk together and brush around
the edge of the pastry. Cover with
the second pastry circle, and use
your fingers to gently press and seal
the two pieces of pastry together.
4 Now you’re going to create the

soleil part of your tart! Gently press a
small glass (about 5cm diameter) in
the middle of the pastry. Using a
large sharp knife, cut the pastry into

Slow roast lamb shoulder with onions & peas
SERVES 6-8 shoulder all over. Drain the anchovies the feta cheese over, scatter over the
1.5kg lamb shoulder joint and cut each fillet into three, then mint leaves and serve.
50g anchovies in oil stuff a piece inside each hole along
By Opies Foods (www.opiesfoods.com)
2 fat garlic cloves, sliced with a sliver of garlic and a few leaves
2 rosemary sprigs of rosemary. Season the lamb
Salt and freshly ground pepper, generously all over and drizzle with
to taste oil, then cover with foil and place in
2 tbsp olive oil the oven for 2 hours. Meanwhile
1kg new potatoes halve the new potatoes and
1 jar Opies Silverskin Onions silverskin onions.
with Red Wine Vinegar
325g broad beans 2 Add the potatoes to the lamb tray,
300g peas turn the oven up to 200°C/Gas Mark
175ml white wine 6 and roast for 30 minutes until
100g feta cheese starting to brown. Next, add the
Fresh mint leaves, chopped broad beans, peas, white wine and
silverskin onions and return to the
1 Preheat the oven to 170°C/Gas oven for a further 30 minutes.
Mark 3. Place the lamb in a roasting
tin and, using a knife, pierce the 3 Remove from the oven, crumble
English watercress muffins

MAKES 8 3 Lay baking parchment on a baking muffins on the griddle and leave to
325ml milk sheet. Very lightly grease a frying pan cook for approximately seven
7.5g dried yeast or griddle. minutes each side. When you flip
½tsp caster sugar them, they should be gently
450g strong white bread flour 4 Turn the dough out onto a lightly browned on the outside – turn the
1tsp salt floured work surface and roll to about temperature down if they are
200g watercress 2.5cm thick. Cut this into eight pieces browning too quickly. You will know
1tbsp butter, melted with a round (or square) 10cm pastry when they are cooked by tapping
cutter. Dust with more flour and place them – they will sound hollow
1 Heat the milk until it’s lukewarm, on the prepared baking sheet and when done.
then add the yeast and sugar. Stir leave for about 30 minutes.
together and set aside to froth for 6 Transfer to a cooling rack while you
10 minutes. Meanwhile, chop the 5 Warm a frying pan or griddle over a finish cooking the remaining muffins.
watercress very fine, ideally in medium heat. Once it is hot, put two Serve with toppings of your choice.
a blender.
By Lizzie Crow (www.lizziebakingbird.co.uk) for
The Watercress Company (www.watercress.co.uk)
2 Put the flour, watercress and salt in
a large bowl. Mix the yeasty milk into
the flour along with the melted butter
and stir for 1 minute. In the mixer or
by hand, knead it for 4-5 minutes, or
until the dough is smooth and elastic
but still soft. Put it in a bowl and place
it somewhere warm, covered with a
cloth or clingfilm. Leave to prove for
45-60 minutes or until one and a half
times its original size.

SAVOURY HEAVEN
Prosciutto egg muffins

SERVES 4 3 Push one slice of prosciutto slices 6 Pour the whisked eggs into the
Spray oil into eight of the muffin holes. muffin holes.
8 prosciutto slices
100g cherry tomatoes 4 Chop the cherry tomatoes and 7 Bake in the oven for 15-18 minutes
1 spring onion spring onion into small, diced pieces until the eggs have set.
50g cheddar cheese, grated and divide these amongst the eight
6 medium free-range eggs muffin holes on top of the prosciutto. 8 Leave to cool in the muffin tin for
Salt and pepper Sprinkle on the grated cheese. 5 minutes before removing.
1 Preheat the oven to 200°C/Gas 5 Crack the eggs into a jug and whisk Top tip: Leftover muffins can be
Mark 6. with a fork. Season with a little salt kept in an airtight container in the
and pepper. fridge for up to three days and either
2 Spray a muffin tray with spray oil. eaten cold or reheated in the
You can use a metal or silicone microwave.
muffin tray.
GLUTEN-
FREE &
NUT-FREE
Recipe taken from

The Fuss-Free Family
Cookbook by Ciara
Attwell, published by
Lagom. Out now.

NEXT INSIDE YOUR NEXT ALL-NEW
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for beginners & much more...
April 2023 foodheavenmag.com
May 2023 Photography © Stockfood, the Food Media Agency.
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CAKES BISCUITS DECORATING CUPCAKES SAVOURY

APRIL 2023 £5.25

60 subject quic ure your

SEW & SOW

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Your cake company is called Sugar & Sparrow, it’s

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chocolate frosting because it’s what my mom made for all

Is writing a book something you’d always aspired

CORONATION WHITE CHOCOLATE CHEESECAKE

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By Humdingers Catering (www.humdingers.org.uk)

For the cream filling

1 Mix the crushed digestive biscuits and melted

2 Melt the white chocolate in a heatproof bowl

3 In a separate bowl, beat the cream cheese to a

4 In another bowl, semi-whip the double cream into

5 Fold the white chocolate into the cream cheese,

6 Gently spoon the mixture on top of the biscuit

7 Put into the fridge for a minimum of 8 hours,

8 Once set, carefully remove from the tin and place

Tip If piping isn’t your forte, use mini white

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Raspberry fondant fancies

By Love Fresh Berries (www.lovefreshberries.co.uk)

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Blue cheese & roasted lamb ‘coronadas’

King’s Coronation Pimm’s cake

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By Mary Berry’s Dressings (www.maryberrysfoods.co.uk)

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1 Preheat the oven to 180°C/Gas

2 Put the cherries and teabag in a small

3 In a large bowl, whisk together the

4 Spoon into the tin and bake for

5 Gradually beat the yoghurt into the

6 Spread the top of the cold traybake

By Bonne Maman (www.bonnemaman.co.uk)

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By Tala Cooking (www.talacooking.com)

Mini carrot cake Swiss rolls

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Picnic dessert jars

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Equipment 7 For the back feet, roll two small balls of