Bake Decorate August 2023

WELCOME
Turn to page 7 for the chance

to win a FANTASTIC £250 voucher to
spend on our Food Heaven Shop!
…and welcome to your August edition of Bake & Decorate! This issue we
have some seasonal delights that will see you through until the end of the
summertime, whether you’re entertaining or just fancy something
deliciously sweet!
From filled shortbreads, to showstopping cakes, to our cover star –

a mouthwatering caramel cheesecake adorned with fresh fruit, there is a
flavour combination to suit all tastes.
For those who love to decorate their makes, Dani Brazier uses piping
techniques to create stunning buttercream pansies on page 41 and Lauren Pankhurst
uses sugarpaste to model and make tiny cupcake toppers all part of a picnic theme – they are
so adorable!
You simply can’t miss Lindy Smith’s coral reef themed cake on page 49 – the bas relief technique
she’s used certainly has the ‘wow’ factor but it really is achievable, our step by steps make sure
that you can make this yourself!
Elsewhere, you’ll find the latest exclusive recipe from Juliet Sear, a delicious free-from strawberry
tart recipe from Bake Off’s Freya Cox, on trend cartoon theme décor and so much more! Not only
this, but sign up to our email newsletter you’ll receive even more baking and caking goodness?!
You’ll find all the latest news on the hottest products, exclusive discounts to enjoy shopping and
more! Turn to page 32 to find out how!
Happy caking!
Joanne
EDITOR
WWW.FOODHEAVENMAG.COM BAKE AND DECORATE 3

Delicious recipes
8 PARTY TIME 25 BAKING WITH KIDS 34 JULIET SEAR
37 BISCUIT HEAVEN
12 CAKE HEAVEN 26 FREE-FROM
17 TEATIME TREATS 28 SAVOURY HEAVEN 54 COMPETITION TIME
Regulars
06 CAKE COLLABORATION
Bringing the world of cake together
via social media.
110 NEXT MONTH

Take a sneak peek at your super
September issue!
Thanks go to: Dani Brazier, Zoe

Burmester, Freya Cox, Lauren Pankhurst,
21 PUDDING HEAVEN 4 HUGE COMPETITION Juliet Sear, Lindy Smith, Emma Stewart,
Vicky Teather
4 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

Fantastic decorating tutorials
49 TROPICAL REEF CAKE
41 PIPED PANSIES
55 CARTOON TREND
44 PICNIC CUPCAKE TOPPERS 58 12 MONTHS OF BIRTHDAY CAKES
MORE THAN A MAGAZINE...

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CAKE COLLABORATION
Cake artist Sharon Siriwardena brought cakers from around the work together
in this colourful collaboration, uniting cake artists via social media!
POP ART IN SUGAR - Sugar artists who took part in this submissions that came in for this
A CAKE COLLECTIVE collaboration fell back on pop art collaboration. The artists truly outdid
COLLABORATION inspirations that were popular then as well themselves. If you would love to join our
Organiser Sharon Siriwardena says of the as the creations we all come across now to future collaborations you can join our main
collaboration: “When one thinks of Pop Art, recreate them in cake. Some of them group on Facebook, The Cake Collective.
the first thing that comes to mind are the stretched their skills thinking outside the All the pieces for this collaboration could be
identifiable consumer symbols, such as box to use design elements and colours found here: www.facebook.com/Pop-art-
household objects. Andy Warhol's Campbell's that were known to the pop art era. They in-Sugar-A-Cake-Collective-Collaboration”
soup cans and celebrity icons such as Marilyn did a fantastic job coming up with some
Monroe heighten the idea that art could be phenomenal pop art designs that ‘wow’.
inspired by anything and everything. Overall, I was in awe with all the amazing
Ashita John Vanesa Graneros Sana Mohsin
Eve's Zucker-Himmel Eszter Kanyári Rakhee Mitruka
Maggy Morales Petra Florean

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PARTY TIME!
Go the extra mile this summer in the knowledge that whatever your
guests don’t eat, you certainly will…
FRESH FRUIT & CARAMEL CHEESECAKE

THREE-INGREDIENT CHEESE SHORTBREADS
VEGAN STRAWBERRY SHORTBREAD SANDWICHES
RASPBERRY MINI LOAF CAKES
CARIBBEAN SPICED DONUTS WITH DARK CHOCOLATE SAUCE

PARTY TIME
Fresh fruit & caramel cheesecake

SERVES 14 200g physalis 4 Warm the jam and brush over the
For the base 1tbsp icing sugar, for dusting base and sides of the biscuit base.
300g butter biscuits 4tbsp caramel sauce Pour in the cream cheese mixture.
or digestive biscuits Bake in the oven on the bottom
120g butter 1 Preheat the oven to 160°C/Gas Mark shelf for 1 hour - 1 hour 10 minutes
1 free-range egg 2. Wrap a 24cm (9in) springform cake until just set in the centre. Leave to
tin with foil. cool in the tin, then cover and chill in
For the filling the fridge overnight.
800g cream cheese 2 Finely crush the biscuits in a food
200g sour cream processor. Melt the butter and mix into 5 Before serving, halve or quarter
1tsp vanilla extract the biscuit crumbs with the egg. Pour the fruit. Carefully remove the cake
4 free-range eggs into the tin, then press evenly over the from the tin and arrange the fruit on
2tbsp lemon juice base and sides then chill. top. Dust with icing sugar and drizzle
150g caster sugar with caramel sauce.
2tbsp cornflour 3 Meanwhile, for the filling, mix the
80g orange marmalade cream cheese with the sour cream
and vanilla until creamy. Add the
To decorate eggs, lemon juice, sugar and
400g strawberries cornflour and mix until smooth.
200g blueberries
Three-ingredient cheese shortbreads

MAKES 20 5 Place the rounds onto the baking 6 Bake for 10-12 minutes until
150g self-raising flour tray, then sprinkle each biscuit using golden, then allow to cool
100g salted butter, chilled and the remaining crumbled cheese. before serving.
cubed
75g grated Cheddar cheese By The Easy Peasy Baking Campaign (www.fabflour.co.uk)
1 Preheat the oven to 200°C/Gas

Mark 6 and line a baking tray with
baking parchment.
2 In a mixing bowl, crumble the

grated cheese with your fingers to
make it as fine as possible. Remove
25g and set aside.
3 Add the flour, followed by the

butter into the remaining cheese,
then bring it together with your
fingers until a dough is formed.
4 ip the dough out onto a lightly

floured surface and roll it out to
a thickness of about 5mm, then
cut out rounds using a cutter
or alternative.

Vegan strawberry shortbread sandwiches
MAKES 14 2 Preheat the oven to 160°C/Gas of pink food colouring/gel and beat
For the shortbread Mark 2 and line two baking trays with until incorporated. Add the
100g vegan butter parchment paper. strawberry frosting to a second
60g white caster sugar piping bag.
1tsp vanilla essence 3 On a lightly floured work surface,
150g plain flour, plus extra roll out the dough to about 5mm 6 Snip off the ends of both bags
for dusting (¼in) thick and cut out cookies, using and place in a third piping bag with
any shape or size (aim for an even a start-shaped nozzle attached.
For the filling number). Re-roll any scraps of dough Pipe a ring around half the
50g vegan butter, to use it all up. I made 28 shortbread shortbread cookies. Fill the
at room temperature cookies and about ten mini cookies. middle with strawberry jam and
150g icing sugar sandwich together with a second
1tsp plant-based milk 4 Transfer to the baking sheets and shortbread. Repeat to make all the
1tsp strawberry powder bake for 12-15 minutes or until golden shortbread sandwiches.
A few drops of pink brown. Allow to cool on wire racks
food gel/colouring before moving. 7 Store the cookies in an airtight
20g strawberry jam container in the fridge for two-three
5 Make the buttercream by beating days, although these are best eaten
1 Cream together the butter and the butter until soft. Gradually add fresh as the buttercream will soften
sugar until soft, then stir in the vanilla the icing sugar and plant-based milk the shortbread.
essence. Sift in the plain flour and and beat until fluffy. Remove half the
bring to a sticky ball of dough. Wrap frosting and place in a piping bag. To By Nourishing Amy
the dough and chill in the fridge for the second half of frosting, add the (www.nourishingamy.com)
30 minutes. strawberry powder and a few drops

PARTY TIME
Raspberry mini loaf cakes By Chef Collin Brown for Turtle Bay
(www.turtlebay.co.uk)
MAKES 6 butter, eggs, granulated sugar, flour,

140g unsalted butter milk and baking powder.
3 free-range eggs
240g granulated sugar 3 Scoop the mixture into the lined
240g plain flour tins and press in a few raspberries
60ml milk into each cake.
1tsp baking powder
A handful of raspberries 4 Bake for 20 minutes, until golden
80g Icing Sugar and a skewer inserted comes out
Pink food colouring clean. Allow to cool.
2tbsp milk
5 Mix together the icing, food
1 Preheat oven to 180°C/Gas Mark 4 colouring and milk. Stir and add a little
and line six mini loaf tins with milk if needed to loosen – it should Caribbean spiced
greaseproof paper. be stiff. Spread over the cakes, then
donuts with dark
chocolate sauce
top with more raspberries to serve.
2 In a large bowl, whisk together the
MAKES 15, depending on size
For the donuts
500g self-raising flour
By @tastingthyme for Love Fresh Berries (www.lovefreshberries.co.uk) 100g cornmeal
100g granulated sugar
20g baking powder
15g salt
1tsp cinnamon
150ml water
For the sugar coating

& chocolate sauce
1tsp cinnamon
½-1tsp cayenne pepper
3tsp granulated sugar
Orange zest
One bar of vegan dark chocolate
1 Mix the donut ingredients together

and knead into a dough, then let it rest
for 10 minutes.
2 Add the dough to a piping bag, then

pipe small sections (small doughballs,
long churros, whatever shape you want)
into hot oil and fry for 8-10 minutes.
3 Remove the donuts from oil and allow to

dry on a rack or kitchen roll for five minutes.
4 Mix together the sugar, cayenne

pepper, cinnamon and orange zest in a
bowl and toss in the donuts until they are
fully coated.
5 Melt one bar of vegan dark chocolate

and drizzle over the donuts, as well as a
pinch of extra orange zest, to serve.

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a t i v e w i t h l o a f
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CAKE HEAVEN
CHOCOLATE Chocolate caramel fudge cake

CARAMEL FUDGE SERVES 10-12
CAKE 330ml whole milk 5 Slowly beat in the eggs, adding a
200g milk chocolate, roughly spoonful of the flour mixture with each
chopped addition. Beat in the melted chocolate
LEMON & RASPBERRY 65g self-raising flour and fold in the remaining flour mixture.
CAKE 200g ground almonds Stir in the remaining milk.
55g cocoa powder
1 heaped tsp baking powder 6 Divide the mixture between the
VEGAN STRAWBERRY 165g unsalted butter three tins and bake for 30 minutes or
LEMONADE CAKE 45g golden caster sugar until a skewer pushed into the centre
230g light muscovado sugar comes out clean. Leave to cool in the
55g Bonne Maman Caramel tins for 5 minutes, then turn out onto
VEGAN COCONUT & 6tbsp Bonne Maman Mirabelle a wire rack and spread the top of
RASPBERRY LOAF Plum Conserve (also works each cake immediately with 2tbsp
well with Apricot or Peach) conserve while still warm.
CAKE 4 free-range eggs, beaten
7 To make the fudge cream, put the
For the chocolate fudge cream chopped chocolate in a bowl. Heat
250g milk chocolate, chopped the cream until almost boiling and
150ml carton double cream pour over the chocolate. Stir until
90g icing sugar melted and smooth.
40g unsalted butter, softened
25g Bonne Maman Caramel 8 Beat in the icing sugar, butter,
25g Bonne Maman Apricot, caramel and conserve. Cover and
Peach or Mirabelle Plum leave at room temperature.
Conserve
Chocolate ‘bark’, cocoa and 9 To assemble and serve, layer the
cherries to decorate, see three cakes with half the fudge
Cook’s tips cream. Cover the whole cake with
the remaining fudge cream and
1 Preheat the oven to 180°C/Gas decorate with chocolate ‘bark’, sifted
Mark 4 and grease and line three cocoa and fresh cherries.
20cm (8in) deep sandwich tins with
non-stick baking parchment. (If you Top tips: The whole cake will keep,
only have one or two tins the raw covered, in the fridge for up to three
mixture will wait if you have to cook days. Or, freeze for up to one month.
the mixture in batches). Thaw overnight in the fridge. Allow an
hour at room temperature before
2 Put 100ml milk in a bowl with the adding the fresh fruit and serving.
chocolate and leave to melt slowly The chocolate fudge cream is also good
over a pan of barely simmering for topping cupcakes or traybakes.
water. Make sure the base of the
bowl doesn’t touch the water. Stir To make chocolate bark, thinly
until smooth. spread a strip of baking parchment
with melted chocolate. Roll up into a
3 Meanwhile, sift together the flour, thin ‘cigar’ shape and freeze till solid.
almonds, cocoa and baking powder. Squeeze the frozen ‘cigar’ to crack
the chocolate and tip out the ‘bark’
4 In a large bowl and with an electric onto a plate.
whisk, beat together the butter and
sugars till very pale and smooth. Beat
in the 55g caramel.
By Bonne Maman (www.bonnemaman.co.uk)

Lemon & raspberry cake
SERVES 10-12 1 For the cake, preheat the oven to 5 For the buttercream, mix together
For the cake 180°C/Gas Mark 4 and line two 20cm the icing sugar, butter and lemon
325g unsalted butter or stork (8in) cake tins with greaseproof. juice in a bowl until combined. If
325g caster sugar you find the mixture is a bit thick,
325g self-raising flour 2 In a large bowl, cream together add a teaspoon of milk and mix
6 large free-range eggs the sugar and butter until light and again. Repeat until you have the
1tsp baking powder fluffy. Add the flour, eggs, baking desired consistency.
150g fresh raspberries powder, lemon zest and juice, then
Grated zest and juice of 1 lemon whisk until all combined. 6 Add the yellow food colouring a
little at a time. Mix after each
For the buttercream 3 Fold through the raspberries until addition until you reach the
400g icing sugar evenly distributed, then pour the desired colour.
200g unsalted butter mixture into the cake tins and bake
juice of 1 lemon in the oven for 35-40 minutes. You 7 Place the first cake on a serving
yellow food colouring will know they are ready when they plate and pipe the buttercream onto
3-4tbsp whole milk (optional) are springy to touch. the top. Add the second cake on top
and again decorate with the
To decorate (optional) 4 Leave to cool in the cake tin buttercream. Decorate with some
12 fresh raspberries for 15-20 minutes, then remove fresh and freeze-dried raspberries
freeze-dried raspberries and place on a wire rack to and yellow sprinkles, if desired.
yellow sprinkles cool completely.
By Sarah Mark from A Spoonful of Vanilla (www.aspoonfulofvanilla.co.uk)

CAKE HEAVEN
Vegan strawberry lemonade cake

SERVES 6-8 pink food colouring. Start with a sides to make smooth edges (like a
For the cake small amount of colouring and avoid crumb coat) and evenly cover the
240ml plant-based milk adding too much as it may cause the top of the cake, too, saving some
2tbsp lemon juice frosting to split. Beat for two frosting for piping on top.
120g caster sugar minutes until fluffy, adding a splash
80ml sunflower oil of plant-based milk if it’s too thick 7 Evenly arrange the strawberries
1tsp vanilla essence and more icing sugar if it’s too thin. around the edge of the cake and use
Grated zest of l large lemon a star-shaped nozzle to pip on the
210g self-raising flour 6 Once the cakes are cool, place buttercream in between the
½tsp bicarbonate of soda one cake on a tray/plate. Pipe a ring strawberries. Sprinkle over some
A pinch of salt of buttercream around the edge and extra strawberry powder.
spread the jam in the middle. Top
For the strawberry with the second cake and carefully 8 Enjoy straight away or store in an
lemon frosting coat the cake with the rest of the airtight container in the fridge, if
140g vegan butter buttercream. Work your way up the warm, for three-five days.
60g vegan cream cheese
450g icing sugar By Nourishing Amy (www.nourishingamy.com)
Grated zest of ½ a lemon

2tbsp strawberry powder
A few drops of vegan pink food
colouring
For the filling and topping

50g strawberry jam
6 large strawberries
Extra strawberry powder
1 For the cake, preheat the oven to

180°C/Gas Mark 4 and grease and
line two 15cm (6in) cake tins with
parchment paper.
2 Whisk together the plant-based

milk and lemon juice and leave for
5 minutes. Pour in the sugar,
sunflower oil, vanilla essence and
lemon zest and whisk again.
3 Sift in the self-raising flour and

bicarbonate of soda and add the
salt. Whisk to a smooth batter and
divide evenly between the cake tins.
4 Smooth over the top and bake for

22-24 minutes or until an inserted
skewer comes out clean. Allow to
cool for ten minutes, then remove
from the tins and cool fully on a
wire rack.
5 For the frosting, beat the vegan

butter until soft and add in the vegan
cream cheese. Beat again and
gradually beat in the icing sugar,
lemon zest, strawberry powder and

Vegan coconut & raspberry loaf cake
SERVES 10-12 1 For the cake, preheat the oven to 5 For the buttercream, add the
For the loaf cake 180°C/Gas Mark 4 and line a loaf tin spread, icing sugar and milk to a
200g self-raising flour with baking parchment. bowl and mix until completely
200g caster sugar combined. Scoop the mixture into a
200ml coconut milk (any dairy- 2 Mix together the flour and sugar in piping bag and pipe on top of the
free milk will work) a bowl, then pour in the milk, oil, loaf cake. Sprinkle over any leftover
50ml vegetable or sunflower oil vanilla and vinegar and mix until all coconut and raspberries.
1tsp vanilla extract combined. Add the raspberries and
1tbsp white wine vinegar coconut and fold through until 6 Add the jam to a piping bag
100g fresh raspberries evenly distributed. and place in the microwave for
100g desiccated coconut 5-10 seconds until softened. Snip
3 Pour the mixture into the cake tin the tip of the piping bag and drizzle
For the buttercream and bake for 45-50 minutes, until the jam over the top of the loaf.
300g icing sugar golden brown in colour and the cake
100g unsalted butter springs back when you touch it.
1-3tsp coconut milk
Desiccated coconut 4 Leave to cool in the tin for
Leftover raspberries 10-15 minutes before removing
Raspberry Jam and placing it on a wire rack to By Sarah Mark from A Spoonful of Vanilla
cool completely. (www.aspoonfulofvanilla.co.uk)
Shop now!
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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
OREO MACARONS
VEGAN LEMON BLUEBERRY SWEET ROLLS
RHUBARB & CUSTARD GALETTE

Oreo macarons
MAKES 10-12 add in the caster sugar one hour so that a skin is formed, and
For the macaron shells tablespoon at a time, leaving a they are completely dry to touch.
190g icing sugar minute or so between each addition.
10g crushed oreos 8 Towards the end of the resting
100g ground almonds 5 Once all the caster sugar has been time, preheat the oven to 150°C/
3 large free-range egg whites added, continue to whisk the Gas Mark 2. Bake the macarons for
75g caster sugar meringue until it forms stiff peaks 20-25 minutes until they have risen
and is glossy and shiny. Add and have 'feet'. When you touch
For the filling 10g crushed Oreos to the almond them, they should be just starting
90g icing sugar mixture. Gently fold the egg to peel away from the mat or are a
10g crushed oreos whites into the mixture until little wobblily if you move them
50g unsalted butter fully incorporated. from side to side. Leave to fully
cool on the mat.
1 For the macaron shells, add the 6 Press the mixture into the sides of
Oreos to a food processor and blitz the bowl. This is called macaronage, 9 Once the shells have cooled,
until crumbs. and you are trying to get the mixture carefully remove them from the tray
to be as smooth as possible. You and make the filling.
2 Add the icing sugar and almonds know it is ready when it flows like
to a food processor and whizz for molten lava from a spatula. Add the 10 Mix the icing sugar, crushed
two minutes. Sieve the mixture into mixture to a piping bag with a small Oreos and butter until thick and
a large bowl. round nozzle and pop to one side. creamy. If the mixture is too thick,
add 1tsp milk and mix again.
3 Put the almond mixture back into 7 Line two baking trays with a Repeat until the mixture is the
the food processor and whizz for a macaron mat or baking parchment. desired consistency.
further minute. Re-sieve the Pipe the batter onto the mats or
mixture into the large bowl and baking parchment. Tap the trays on 11 Pipe the buttercream onto half of
leave to one side. the work surface to knock out any air the shell, sandwich the macarons
bubbles. If you see any air bubbles on together and enjoy!
4 Whisk the egg whites until they top, gently pop with a skewer. Leave
start to form soft peaks. Gradually the macarons for 45 minutes to one
By Sarah Mark from A Spoonful of Vanilla (www.aspoonfulofvanilla.co.uk)

TEATIME TREATS
Vegan lemon blueberry sweet rolls

SERVES 9 and all the yeast mix. Begin to knead 6 Line a baking dish with parchment
For the dough the mix and gradually add the rest of paper and place the rolls inside, cut-
240ml plant-based milk the flour within the first minute. side up, so they just touch. Cover
50g vegan butter Continue to knead on a medium-high loosely and leave somewhere warm
2tbsp sugar level for six-eight minutes until elastic to rise for 30 minutes. They should fill
A pinch of salt in texture and smooth. OR, you can out the dish now.
3.5g active dried yeast knead the mix by hand. Add the flour
400g plain flour to a mixing bowl and pour in the yeast 7 Meanwhile, preheat the oven to
mix. Stir with a spoon, then bring to a 180°C/Gas Mark 4 and brush the
For the filling dough with your hands. Transfer to a buns with 1tsp plant-based milk. Bake
120g lemon curd floured work surface and knead for in the oven for 25-30 minutes or until
200g fresh blueberries 10-12 minutes by hand until smooth. golden brown around the edges and
1tsp plant-based milk puffed up, then allow to cool on a wire
3 Lightly grease a bowl and add the rack for 30 minutes.
For the lemon cream dough. Loosely cover and leave
cheese glaze somewhere warm for one hour or 8 Make the lemon cream cheese
50g vegan cream cheese until doubled in size. glaze by stirring together the vegan
100g icing sugar cream cheese, icing sugar and half
Grated zest of 1 lemon 4 Punch down the dough and tip out the lemon zest until smooth. Add
onto a lightly floured work surface. more icing sugar to make it thicker, or
1 Gently warm together the milk and Roll out to a large square about a splash or milk to make it runnier.
butter until just melted. Check the 36cm (14in. Spread the lemon curd
temperature is lukewarm (it may need all over, leaving a 1cm (½in) gap 9 Allow the buns to cool fully or enjoy
to cool down a little bit so as to not kill round the edges and sprinkle over warm, smothered with the lemon
the yeast), then stir in the sugar and the blueberries. cream cheese glaze.
salt. Sprinkle over the yeast and allow
to sit for 10 minutes. The yeast with 5 Choose one end to start with, then
froth and bubble. begin to roll up the dough, pressing
By Nourishing Amy (www.nourishingamy.com)
and rolling to make an even log. Slice
2 Using a free-standing mixer with a into nine equal rolls.
dough hook, add one-third of the flour

Rhubarb & custard galette
SERVES 8 7 Place the saucepan back on a to fit the galette, roll the pastry
For the pastry medium heat and continue whisking onto a rolling pin and transfer to
300g Carr’s Plain Flour until your custard is nice and thick. the prepared tray.
150g unsalted butter, cubed This should take about 8-10 minutes.
3tbsp cold water 12 Take your custard and place it in the
8 Pour the custard onto a tray and centre of the pastry before spreading in
For the rhubarb cover loosely with clingfilm to prevent a circular motion, leaving about an inch
600g rhubarb a skin forming, then set aside to cool. of pastry around the edge.
4tbsp caster sugar
9 Once the rhubarb has baked for 13 Arrange the rhubarb pieces on
For the custard filling minutes, remove it from the oven top of the custard, then fold the
2 free-range egg yolks and carefully place each piece on a edges of the pastry in to form a crust.
75g granulated sugar plate or tray lined with paper towel.
1tsp vanilla extract There will be a pink syrup that has 14 Egg wash the pastry edge and
1½tbsp Carr’s Sauce Flour formed in the tin. Pour this into a sprinkle generously with demerara
125ml whole milk small bowl and set aside for glazing sugar, then bake in the oven for
170ml double cream at the end. 25-30 minutes or until the pastry is
golden and crisp on the bottom. You’ll
To finish 10 Remove the pastry from the know it’s ready because it will move/
1 free-range egg, beaten fridge, unwrap and roll it out on a slide easily on the baking parchment.
Demerara Sugar lightly floured surface. You want to
be able to cut a rough circle, slightly 15 Allow the galette to cool slightly
1 Preheat the oven to 180°C/Gas bigger than the size of a dinner plate. before brushing the rhubarb with the
Mark 4. glaze saved from earlier.
11 Line a baking sheet large enough
2 In a large mixing bowl, work the
By Carr’s Flour (www.carrsflour.co.uk)
butter into the flour using your
fingertips until a sandy texture is
achieved. Add the cold water and
bring together to form a smooth
dough. Wrap the pastry in clingfilm
and place in the fridge.
3 Prepare the rhubarb by cutting it

into 3cm (1in) batons (angular if you
want to create a chevron effect),
place in a roasting tin and coat in
caster sugar. Bake in the oven for
20 minutes until softened.
4 Meanwhile, prepare the custard. In

a bowl, whisk together the egg yolks,
sugar, vanilla and sauce flour to
create a paste.
5 Put the milk and double cream

into a saucepan and heat until
just simmering.
6 Temper the egg yolk mixture by

whisking constantly. Add a few
tablespoons of hot milk to loosen it,
then pour everything into a saucepan
with the remaining milk and
double cream.

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e s s e r t s t o e
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p
VANILLA & DAMSON PLUM ICE CREAM SUNDAE

COFFEE, RUM & RAISIN ICE CREAM
TIRAMISU BROWNIE KNICKERBOCKER GLORY
RASPBERRY, LEMON & PISTACHIO ETON MESS

Vanilla & damson plum ice cream sundae
SERVES 4 greaseproof paper and pour the hot By Bonne Maman (www.bonnemaman.co.uk)
For caramel pecan bursts caramel over the pecans. Allow to

55g white sugar cool and harden, then use a rolling pin
20ml water to break into chunks. Store in an
airtight container.
For the ice cream sundae
750ml good quality vanilla ice- 3 Take the ice cream out of the
cream freezer and let it soften. Pour into a
¼ of a jar of Bonne Maman large bowl and whisk to obtain a
Damson Plum Conserve smooth consistency. Pour the
Damson Plum Conserve into the ice
1 To make the caramel pecan bursts, cream to make pretty lines, but
put the sugar and 20ml water in a without stirring too much. Put it all
saucepan over a low heat until the into a large plastic food bag and place
sugar dissolves. Increase the heat in the freezer for one hour.
and, when the mixture turns brown
and begins to smell of caramel, take 4 Take the bag out of the freezer.
it off the heat. Cut one corner of the bag and swirl
the ice cream into the jars. Sprinkle
2 Arrange the pecan nuts on a with the caramel pecan bursts and
20cm (8in) square tray lined with serve immediately.
Coﬀee, rum & raisin ice cream

SERVES 6 Top tip: For speed, heat the rum and raisin mixture in the microwave on high
100g raisins for one minute, then allow to cool. Omit the rum for a non-alcoholic version.
4tbsp dark rum
2tbsp Camp Coffee, By Camp Coffee (www.campcoffeeclub.co.uk)
plus extra for drizzling
4 large free-range eggs,
separated
100g caster sugar
300ml double cream
Wafers, to serve
1 Place the raisins, rum and Camp in

a bowl and set aside for two hours.
2 Whisk the egg whites to soft peaks

and gradually whisk in the sugar to
give a stiff, glossy texture.
3 Whisk the cream in a separate

bowl until just forming soft peaks.
4 Fold the egg yolks, cream and raisin

mixture into the egg whites and
transfer to a large freezeproof container
and freeze for four-six hours, stirring
once. Serve with wafers, drizzled
with a little Camp.

PUDDING HEAVEN
Tiramisu brownie knickerbocker glory

SERVES 2 1 Mix together the mascarpone, 3 Top with aerosol cream, a drizzle of
125g mascarpone Camp and icing sugar. Camp, some sprinkles and a dusting
2tbsp Camp Coffee, of cocoa to serve.
plus extra for drizzling 2 Place one scoop of ice cream in the
1tbsp icing sugar base of two tall sundae glasses, Top tip: Try using chocolate or
4 vanilla ice cream scoops spoon over half the mascarpone caramel ice cream, or mini chocolate
8 mini chocolate brownies, mixture and half the brownies, then Swiss rolls instead of the brownies.
quartered repeat these layers.
Aerosol cream
Sprinkles and cocoa, for dusting
By Camp Coffee (www.campcoffeeclub.co.uk)

Raspberry, lemon & pistachio Eton mess
SERVES 6 2 Roughly chop the pistachios. Whip Top tip: Mint or basil leaves really set
300g frozen raspberries the cream until it’s floppy, adding the off the red of the raspberry
Grated zest and juice of 1 small lemon zest halfway. Don’t over-whip it beautifully as a garnish,
lemon at this stage, as stirring stuff into it later but that’s entirely optional. It’s best
1-2tbsp icing sugar finishes off the job. You’re looking for to serve this immediately as the
2tbsp shelled roasted pistachios, ribbons here rather than peaks. meringue goes soggy after a while,
unsalted and the cream has a tendency to
600ml double cream 3 Crush the meringues into bite- curdle when it’s pressed up against
5 individual meringue nests sized pieces and fold them through all those acidic raspberries for longer
A punnet of fresh raspberries or the cream, along with the punnet of than an hour or so.
strawberries (about 200g) fresh raspberries (reserve a few for
½ a jar of lemon curd (about 200g) garnish), a few dabs of the curd and
mint or basil leaves, to decorate coulis, and half the pistachios.
(optional)
4 Fold in the rest of the raspberries
1 To start, defrost the frozen and ripple through rivers of the curd
raspberries overnight in the fridge, or and coulis softly in the same bowl.
use the low-power option on the Serve with the rest of the lemon curd
microwave. You can even quickly run in the jar and the remaining pistachios.
them under a warm tap in a colander.
Once defrosted, mash to a pulp with 5 Top with the remaining pistachios,
half the lemon juice and a little icing raspberries and some extra lemon
sugar, to taste, to make a coulis. zest.
is back!
Cake International and the new co-located Bake International are back at the NEC,
Birmingham 3-5 November. The event is renowned for the world-class competition
which showcases the artistry of the global cake community and the showstopping
life-size displays!
With everything you know and love, Cake International and Bake International will
once again play host to the biggest names in the cake decorating and baking
industry, with stage demos, workshops and the sweetest shopping under one roof!
Fan favourites Jane Dunn of Jane’s Patisserie, stars of the Great British Bake Off,
Emma Jayne, Zoe Hopkinson of Zoe’s Fancy Cakes and many more familiar faces will
be attending the show over the course of the few days.
READER OFFER!
Not yet bought your tickets? Readers of Bake and Decorate can get an EXCLUSIVE ticket offer! Pay £10 for your ticket (instead
of £14) for a limited period only. Use code NEC cake at the checkout until 11th August.
Get your ticket here:

https://ticketsales.ichf.co.uk/products/cake-international-bake-international-nec-birmingham-november-2023
Enjoy the show and we’ll see you there!
CHEESECAKE
“Summer is here and this is one of my all-time favourite
recipes, so refreshing and quick! In the Bun household we
have three spoons and demolish in one sitting! I know,
naughty! But once you start you can’t stop. My Italian friend
told me it is the best cheesecake he’s tasted!
I started making it at the school I taught in 10 years ago and
continued to make it in my classes.
I’ve given you a plain cheesecake recipe and you just choose
your flavour from the flavour box! You can make it vegan,
gluten-free too. So, what are you waiting for!
SERVES 4
150g digestive biscuits
75g margarine
200g cream cheese
VARIATIONS:
100ml double cream
• Use ginger, biscoff, chocolate chip cookies,
2-4tbsp icing sugar,
oreos instead of the plain disgestive.
to sweeten
• Gluten-free bisuits work well and if you want
to go dairy-free use a plant-based cream.
cheese, while the plant double creams work
1 Place the biscuits in a bag or bowl 4 Pour the double cream into a bowl
well or a plant-based crème fraiche.
and crush until fine crumbs with the and whisk until thick. (You should be
end of a rolling pin. able to hold it over your head without
it falling out). 6 Add one-two spoonfuls of sugar,
2 Melt the margarine in the have a taste test, and see if you
microwave for 30 seconds and stir 5 Soften the cream cheese, then stir need any more.
into the crushed biscuits. spoonfuls at a time into the whipped
cream. Add your chosen flavour from 7 When you are happy with the
3 Mix the biscuits and margarine the ‘Flavour Box’ and mix through. taste, pour this mixture over the
together and press evenly down into a biscuit base and decorate with your
16-18cm (6-7in) dish, place in the favourite ingredients.
fridge to chill.
8 Leave to set in the fridge for a couple
FLAVOUR BOX: of hours. (If you can wait that long!)
St Clements: Add 2tbsp lemon curd and tinned or fresh satsumas
for decoration. Top tip: Use three-four small ramekins
Chocolate: Add 2tbsp Nutella and sprinkle with chocolate flake or buttons. or wine glasses for individual portions.
Biscoff: As Nutella, but use Biscoff spread and their biscuits!
Eton Mess: Add 12 squashed up strawberries. Crush up meringues for the Mrs Bun the Baker runs
top with some fresh strawberries. an award-winning
Malteser: Have a box of Maltesers and take out a dozen or so for decoration, cookery school for
then crush the rest and add into the mix. children online and in
Raspberry Ripple: Swirl through some squashed raspberries, but not too Oxfordshire, inspiring
much! You want a swirl effect. the next generation with
Peach Melba: Have some tinned peaches and raspberries. Add the her hands on-fun
raspberries in the mix and decorate with the peaches. cooking classes and she
Make up your own, and send me your ideas! has had three recipe
books published.

Cake artist:
Britt Box WITH FREYA COX
Strawberry tarts
Made with a buttery tart shell and a sweet strawberry
filling, with fresh strawberries on top, these tarts are
delicious and refreshing and so easy to make at home.
MAKES 2 Roll out the pastry on a flour-dusted then add this to the pan. Use a whisk to
For the pastry (or use shop bought) surface, or between two sheets of baking stir the mixture until the sugar and
150g plain flour parchment, until it is around the thickness cornflour have dissolved.
20g icing sugar of a penny. Use a round cutter, slightly
¼tsp salt larger than the size of your tart tins, to cut 6 Add the vanilla bean paste and turmeric
75g vegan butter, cold and cubed out four rounds of pastry. Lay the pastry to the pan and continue to stir. Turn up the
1½tbsp ice cold water over the tart tins and gently press it into heat slightly and whisk continuously until
the sides. Place the pastry cases into the the mixture begins to thicken – large
For the crème patisserie filling freezer to chill for 20 minutes. Meanwhile, bubbles should start to form and the
160ml soya milk preheat the oven to 180°C/Gas Mark 4. custard should look significantly thicker.
2 large tablespoons of coconut Once it reaches this stage, take off the
cream (the thick part of a tin of 3 Once the pastry is chilled, place a small heat and pour into a jug to cool slightly.
coconut milk) sheet of parchment paper over the pastry
65g caster sugar and fill with either baking beans or dry 7 While waiting for the custard to cool,
15g cornflour rice. Place into the oven for 15 minutes. prep the fruit by thinly slicing the
1tbsp vanilla bean paste Remove from the oven and take out the strawberries and picking small fresh
A pinch of turmeric beans and parchment, then return to the mint leaves
(purely for colour) oven for a further 10-15 minutes or until
the edges are a light golden brown and 8 Once the custard is cool, pour into a
Toppings the base is baked. piping bag and pipe an equal amount into
Fresh strawberries (any other fresh each tart case until full. Decorate with the
fruit you fancy) 4 Place the pastry cases onto a cooling fresh fruit, placing slices of strawberry in
Pomegranate seeds rack to cool until the pastry is just warm to circles following the shape of the pastry.
Fresh mint the touch.
2tbsp apricot jam 9 Place the apricot jam into the
5 For the custard, put the soya milk into a microwave to heat up for 30 seconds-one
1 For the pastry, combine the flour, icing saucepan, along with the coconut cream. minute until slightly bubbling, then brush
sugar and salt in a large bowl. Rub in the cold Place over a medium heat and stir until over the fresh fruit to add a glaze. Top
butter between your fingertips until it forms the coconut milk has melted and with fresh mint and pomegranate seeds
rough breadcrumbs. Add the water and combined with the soya milk. In a small before serving. Enjoy!
bring together into a ball. Knead until smooth. bowl stir together the sugar and cornflour,

FREE-FROM

o u r y h e av
v
a Baskaevouupry snacks & lunches!
a s t o r m w i t h e
n
s
FOCACCIA WITH ASPARAGUS, OLIVES & SUN-DRIED TOMATOES

PIZZA RUSTICA
HOUMOUS, COURGETTE & AUBERGINE TART
SHALLOT & POTATO CAKE
BEETROOT WELLINGTON
BEETROOT DAUPHINOISE POTATO

SAVOURY HEAVEN
Focaccia with asparagus, olives and sun-dried tomatoes

SERVES 8 in a claw like shape to mix well every 5 Once cooked, serve with olive oil
500g strong white flour now and then. You might not need and balsamic vinegar for dipping.
7g dried yeast all the water or you might even need
1tsp salt some more, but mix well until a soft
½tsp sugar dough is formed. Kneed on a floured
300ml warm water, mixed with surface for 10 minutes. Place in a
1tbsp olive oil warm place and let your dough rise
250g British asparagus, cut into until it is almost doubled in size.
5cm (2in) pieces
60g black or green olives, pitted 3 Once it’s doubled in the size,
75g sun-dried tomatoes, halved knock it back, then stretch it out to
1tbsp olive oil fit a large 25x30cm (10x12in) baking
Olive oil and balsamic vinegar, tin. Let it rest again for a further
for dipping 15 minutes. Preheat the oven to
210°C/Gas Mark 6.
1 Make the basic dough by placing
the flour in a large wide bowl, make a 4 After 15 minutes, sprinkle over the
well in the middle, then tip in the British asparagus, olives and
dried yeast. Add the salt and sugar, tomatoes, then press down with
mix and make another well. your fingers into the dough. Drizzle
with olive oil, season, then bake in
2 Gradually pour in the warm water the oven for 20 minutes.
and oil mix bit by bit, using your hand By British Asparagus (www.british-asparagu.co.uk)
Pizza rustica
SERVES 8 food processor until breadcrumbs tablespoon or so), parsley and
For the pastry form. Add the eggs and mix again pepper. Pour the egg mixture into
450g flour, plus extra for dusting until the dough comes together. Tip the chilled pastry dish, then place
225g butter, chilled and cubed, out onto a floured surface and briefly the pie lid on top and seal by
plus an extra knob for greasing knead until solid. Wrap and chill in crimping the edges.
3 free-range eggs the fridge for 30 minutes.
2 pinches of salt 5 Glaze the pie with the reserved
60ml whole milk (you may not 2 Set a third of the dough aside for egg and pierce the middle, then bake
need it all) the lid. Roll out the remaining dough in the oven for 40 minutes or until
to the thickness of a pound coin. golden brown and cooked through.
For the filling Grease a 20x30cm (8x12in) Delicious enjoyed hot or cold.
250g ricotta ovenproof dish with butter, then line
60g pecorino, grated with the pastry. Chill in the fridge for By Opies (www.opiesfoods.com)
150g mozzarella, roughly diced 30 minutes. Meanwhile, roll out the
150g salami, roughly chopped remaining pastry. Drain the gherkins
60g prosciutto, roughly chopped and onions and roughly chop the
1 jar of Opies Mini Gherkins gherkins into threes.
1 jar of Opies Mini Silverskin
Onions 3 Preheat the oven to 180°C/Gas
9 free-range eggs, beaten Mark 4.
A handful of flat-leaf
parsley, chopped 4 Mix the ricotta, pecorino,
Pepper, to taste mozzarella, salami, prosciutto,
gherkins and onions together
1 Blitz the flour, butter and salt in a followed by the egg (reserving a

Houmous, courgette & aubergine tart
SERVES 6-8 courgettes in a single layer and 6 Spread the houmous evenly over
400g tinned chickpeas season with salt and pepper. Make the cooled crust and arrange
1tbsp tahini sure they don’t overlap. Cook for alternate rounds of courgette and
Extra-virgin olive oil three-four minutes, then turn over and aubergine slices over the top.
1tbsp Tracklements Green cook for a further three-four minutes. Sprinkle with Parmesan and bake in
Tomato Chutney Remove from the heat and transfer to the oven for 5 minutes until hot.
320g ready-made shortcrust a piece of kitchen towel on a warm
pastry plate. Continue until all the courgette
2 courgettes, cut into rounds and aubergine is cooked and golden.
5mm (¼in) thick By Tracklements (www.tracklements.co.uk)
1 aubergine, cut into rounds 4 Grease a 20cm (8in) fluted tart tin.
5mm (¼in) thick Roll out the pastry on a floured
Salt and freshly ground surface to the thickness of a £1 coin
black pepper and about 2cm (¾in) bigger than the
Parmesan, grated tin. Line the tin with the pastry,
pushing right into the sides and
1 Preheat the oven to 180°C/Gas leaving the overhand for shrinkage.
Mark 4 and put a baking tray on the Chill for 15 minutes
middle shelf.
5 Take the tart out of the fridge, line
2 Drain the chickpeas and whizz in a with baking parchment (scrunch it up
food processor with the tahini, first to make it more pliable), then fill
oil and Green Tomato Chutney until with baking beans. Bake for
smooth. Taste and add more chutney 10 minutes, then remove the beans
if desired. and parchment and bake for five
minutes more until the pastry is
3 Heat a tablespoon oil in a frying pan golden. Allow to cool and carefully
over a medium-high heat. Add the trim off any excess pastry.
Shallot & potato cake By UK Shallots (www.ukshallot.com)
SERVES 6 as a side 3 Peel and slice the shallots and

4 large potatoes sauté over a low heat in the oil and
4 large echalion shallots butter for up to 40 minutes until soft
1tbsp olive oil and 1 tbsp butter and golden.
1tsp butter for greasing
1 free-range egg, beaten 4 Meanwhile, halve the cool
2tbsp sour cream potatoes, scoop the flesh out into a
Nutmeg bowl, then break up with a fork. Add
Thyme the beaten egg, sour cream and a
Salt and freshly ground black grating of nutmeg and seasoning. Add
pepper the cooked shallots and gently mix.
1 Preheat the oven to 200°C/Gas 5 Grease a cake tin with butter,

Mark 6. tip the mixture in, then bake for
30 minutes or until golden.
2 Bake the potatoes in their skins for
oven for an hour or more until fully 6 Remove and leave to cool slightly
cooked through. Allow to cool. before running a knife around the
edge and turning out. Dress with a
few thyme leaves.

SAVOURY HEAVEN
Beetroot Wellington Beetroot dauphinoise

potato
SERVES 6 10 minutes on a low heat. Add the
1 pack of Jus Rol puff pastry mushrooms and cook until any
1tbsp vegetable oil moisture has evaporated, about SERVES 6 as a side dish
3 leeks, finely chopped six minutes. Add the garlic and fry 1kg potatoes, preferably waxy ones
2 garlic cloves, peeled, crushed for two minutes, taking care not to 500g cooked beetroot
2 shallots, peeled, finely burn it. Add the herbs and stir to 425ml double cream
chopped combine, then add the barley and 140ml sour cream
4 pre-cooked beetroot, kept mix until incorporated. 85ml full fat milk
whole Salt and freshly ground black
250g chestnut mushrooms, 3 Sprinkle flour on a work surface pepper
finely chopped and roll out pastry into a 30x40cm 3tsp creamed horseradish (optional)
100g barley, cooked (12x16in) rectangle. Add the barley,
1tbsp dried oregano mushroom and leek mixture to the 1 Preheat the oven to 180oC/Gas
1tsp dried thyme centre of the pastry and press the Mark 4.
1tsp salt whole beetroot on top.
Freshly ground black pepper 2 Peel the potatoes and slice very finely
4 Wrap the pastry over the top and – a mandoline is the best way to do this.
To serve press together with a fork to seal, Cut the beetroot into fine slices as well –
Roasted potatoes trimming off any excess. Brush with they don’t have to be as thin. You can cut
Steamed veg almond milk, place on a baking them with a knife.
Onion gravy sheet lined with greaseproof paper,
then bake in the oven for 30 minutes 3 In a large saucepan, mix together the
1 Preheat the oven to 190°C/Gas until golden brown and firm all over. creams and the milk and bring the liquid to
Mark 5. Cook the barley as per just under the boil. Add the sliced potatoes
the packet instructions and allow 5 Remove from oven and leave to and cook gently for five minutes.
to cool. cool slightly before slicing and
serving with roasted potatoes, 4 Season well and spoon half the
2. Sweat leeks and shallots in olive steamed veg and onion gravy. potatoes into a buttered gratin dish. Put a
oil until softened for approximately layer of beetroot on top, seasoning as
you go, then top with the rest of the
By HungryCityHippy for The Tidy Kitchen Co (www.thetidykitchencompany.com) potatoes and cream.
5 Bake in the oven for one hour, or until

the vegetables are completely tender.
You may need to cover the top with foil
after 45 minutes to stop the top
becoming too dark in colour.
By Love Beetroot (www.lovebeetroot.co.uk)

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Cakes & Bakes with
Making and baking bread is one of the most satisfying and rewarding
processes in the kitchen, and this month Juliet gives us two recipes that
showcase this skill brilliantly – great fun for kids too!
Hello Bake & Decorate friends and

Hedgehog bread rolls
Photography © David Loftus
welcome to our scorching hot August

issue! This month, we're all about kids
MAKES 10
and parties, bringing you tons of FUN!
250g strong white bread flour
250g multi-seed or wholemeal
I hope you've been enjoying the summer
bread flour
and filling it with baking adventures. In
300ml warm water
the Sear household, with our kids home
25g olive oil (or any oil or melted
from the USA, we've been hosting lots of
butter/vegan spread)
family get-togethers and firing up our outdoor pizza oven for
7g easy bake dried yeast
some alfresco pizza parties. If you're craving a slice of that
10g fine sea salt
action, head over to my Instagram for my pizza dough recipe.
1 free-range egg, beaten
This month, I'm excited to share two fabulous bread recipes

A stand mixer with dough hook, or
with you that will capture the hearts of both young and young-
large bowl for by hand
at-heart bakers. First up, we have the utterly adorable
A second bowl for the proofing
Hedgehog Rolls (aka Bredgehogs). These little cuties are
A piece of lightly oiled cling film
perfect for kids' parties. They're super easy to make, requiring
(or damp tea towel if you prefer
only one proof, which means they come together in a flash.
not to use cling)
Mix and match different bread flours, from white to granary
A large baking tray lined with
or wholemeal, any bread fl9ur will work. I’ve used olives to
lightly oiled baking parchment
decorate mine but other ingredients such as raisins, currants
or even tiny nut pieces can become the eyes and noses of these
little creatures.
1 In a large bowl (or stand mixer bowl
if you have one), add the flours, sugar
Next up, try my scrumptious Garlic Tear and Share Bread
and salt. Use your hands to mix and
Rolls. A savoury take on the classic cinnamon buns. These
distribute everything well.
aromatic rolls are to die for, with their swirls of green, buttery
filling they taste incredible, and the texture is so light and
2 Add the yeast and mix again with
fluffy. They are a showstopper at any party and can be enjoyed
your fingers to distribute. Make a well
as they are or paired with salads and mouth-watering dips
in the dry flour mix. Pour in the oil
and warm water and bring together
I’d love to hear from you if you bake any of the treats from this
with your hands, using your fingers
month's issue so tag me in your pics! You’ll find me on
in a claw shape and dragging through
Instagram @julietsear, TikTok @julietsearbakes, and my
until you have a dough. If the dough
YouTube channel, where I have lots of in-depth baking and
Happy Baking!
is looking a little dry, you can add a
cake decorating videos. Happy Baking!
few drops of water to remove any
floury bits, but make sure the dough
Juliet xx
doesn’t become too wet. If doing in
a stand mixer, use a dough hook, mix
on slow until the dough has come
together, then turn up the speed to

JULIET SEAR
medium high and knead for five-seven the surface to shape a little round. backs of the hedgehogs from the
minutes until very springy and bouncy. To create a tear drop shape for the face (leaving part of it un snipped for
hedgehog, press the roll on one side the face detail at the front) and work
3 If kneading by hand, do this on a and mould it into a point for the nose back towards their bums to create the
work surface and pound, stretch and bit, place on the oiled tray with plenty spikey bodies.
tear the dough (there are many videos of room as they will double in size. Get
online to see ways of kneading) and them all on the trays and then cover 8 Brush over with egg, then push in
work the dough hard for 10-15 minutes loosely with oiled cling or a damp tea the bits of olive or whatever you’re
until springy and bouncy. towel. They will rise in about an hour, using to make the little faces.
subject to room temperature.
4 Once the dough is kneaded, tip out 9 Bake for 15-20 minutes or until the
onto the surface, split in half, then split 6 Preheat the oven to 200°C/Gas rolls are risen, golden and fully cooked
each half into five equally sized pieces Mark 6. through (tap the bases they should
with a dough scrape or large knife. sound hollow when tapped).
7 Using kitchen scissors or small
5 Dust the surface with a little flour craft scissors (supervise younger 10 These will keep for a couple of
and shape each piece into a ball by children of course), carefully snip into days if well wrapped, or can be frozen
rolling it under your palm against the dough to make the spikes on the for up to a month.

Garlic & herb tear & share savoury swirl rolls
MAKES 12 2 Place the flour, sugar and salt in bowl knock back the dough and pull and
A 23x33cm (9x13in) baking tray/ of a stand mixer or large bowl and mix flatten it out into a rectangle.
dish lined with parchment paper to combine.
and lightly greased 9 Roll the dough into a 50x30cm
Stand mixer with dough hook or 3 Add the dry yeast and mix through, (24x12in) rectangle, then spread the
large bowl then pour the milk mixture into the flour garlic butter mixture all over the dough
Sharp knife or dough cutter and bring together on slow speed. If the with a palette knife to coat thickly.
Pastry brush dough is still too sticky, add 1-2tbsp of Reserve about 2tbsp to brush over at
extra flour, or if a little dry add a touch of the end of the baking. Roll up the dough
For the dough water – all flours vary. to create one long 50cm (24in) sausage
200ml milk and cut into 12 equal sized rolls.
1tbsp caster sugar 4 Turn up the speed and knead on
7g dry yeast medium for six-seven minutes, or knead 10 Place the rolls in the lined tray/dish in
125g butter by hand until the dough is smooth, four rows of three, evenly spaced. Cover
2 large free-range eggs, pliable and springy. and let rise until nearly puffed up and
at room temperature doubled, about 30-45 minutes. You can
1tsp pure vanilla extract 5 Grease a large bowl with olive oil and put the bread into the fridge overnight at
600g strong bread flour, plus extra place the dough inside. Cover with a this stage if you wish to get ahead.
for kneading warm, damp towel and leave to prove
1tsp sea salt for 1 hour or so, depending on room 11 When ready to bake, preheat the
temperature. It should double in size. oven to 180°C/Gas Mark 4.
For the filling
150g softened butter 6 Meanwhile, make the garlic filling by 12 Brush the rolls with beaten egg and
2tbsp olive oil blitzing the herbs and garlic in a food bake for 20-25 minutes until golden
2-3 garlic gloves, crushed processor. Add the butter and oil and brown. For the last five minutes, brush
A handful of fresh basil leaves blitz again, or chop the herbs finely and over with extra garlic and herb
A handful of flat leaf parsley mix all together with a wooden spoon. butter mix.
Sea salt, to taste
1 free-range egg 7 Grease the tray generously and 13 Once baked, leave in the tin for five
Polenta or semolina, for dusting scatter over semolina or polenta to minutes, then lift out with spatulas and
prevent sticking and give a crunch to place on a serving board. Enjoy with
1 To make the dough, heat the milk and the base. salad and cheeses or dips of
butter in a small saucepan until warm to your choice.
the touch. Break the eggs into the milk 8 To shape and fill the rolls, sprinkle a
and mix with a fork. large work surface with flour. Gently

c u i t h e a v
is k e s t o e
e-size bawith coffee! n
b enjoy
B i t
EASY VEGAN NEAPOLITAN COOKIES

CHAI SPICED SHORTBREAD
EASY, GOOEY, OATMEAL CHOCOLATE COOKIE BAR

Easy vegan neapolitan cookies
MAKES 10 2 Beat together the vegan butter and each piece) and roll together to form
110g vegan butter or margarine sugar until fluffy. Lightly whisk the one cookie. Place onto the baking
110g granulated sugar aquafaba in a bowl until bubbly, then trays, leaving a 2cm (¾in) gap around
2tbsp aquafaba (water from pour into the butter mix with the each cookie as they will spread. Add
a tin of chickpeas) vanilla essence and combine. five cookies per tray.
1tsp vanilla essence
175g plain of gluten-free flour 3 Sift in the flour and bicarbonate of 6 For the most even cookies, bake
½tsp bicarbonate of soda soda, then add the salt and whisk to a one tray at a time and turn round
A pinch of salt smooth, sticky dough. halfway through the cooking time (but
1tbsp cocoa powder you can cook both trays at the same
1tbsp freeze-dried raspberries or 4 Divide the dough into three equal time if you’re short on time). Bake the
strawberries, for flavour portions. To one portion, mix in the cookies for 10-11 minutes, turning the
1tsp pink/red food colouring, for cocoa powder, to the second add the trays halfway through, until golden at
colour freeze-dried berries and the pink/red the edges and slightly puffed – they
colouring and leave the third plain. will deflate as they cool.
1 Preheat the oven to 180°C/Gas
Mark 4 and line two baking trays with 5 Per cookie, take a small amount of 7 Cool on a wire rack and store in an
parchment paper. each flavoured dough (roughly 15g airtight container for three-five days.
By Nourishing Amy (www.nourishingamy.com)
Shop now!
Get your food colouring here at our Food Heaven Shop!
bit.ly/FOODCOLOURS

BISCUIT HEAVEN
Chai spiced shortbread

SERVES 4 the flour, cornflour, salt and chai spice
250g soft butter and mix gently – you don’t want to go
70g golden caster sugar crazy here as overworking the dough
250g plain flour isn’t good. Mix until combined, then
60g cornflour press into a baking tray lined with
A pinch of fine salt greaseproof paper. You can use a
sandwich cake tin if you like.
For the chai spice
¾tsp ground cinnamon 3 Use a fork to make the little holes
½tsp ground green cardamom synonymous with shortbread and
¼tsp ground black cardamom gently mark out the wedges or finger
½tsp ground ginger shapes you will cut later.
½tsp ground cloves
Recipe taken from
4 Bake for about 1 hour, then remove Modern South Asian
1 Preheat the oven to 190°C/Gas Mark 5. from the oven and cut through your Kitchen by Sabrina
markings while still a little warm. Gidda, photography
by Maria Bell,
2 Whisk together the butter and sugar Allow to cool and enjoy with a cup of published by
until well combined and fluffy. Sift in masala chai. Quadrille, £27.
Easy, gooey, oatmeal chocolate cookie bar

MAKES 8 4 Sift the flour, bicarb, salt and 6 Bake the oatmeal chocolate cookie
250ml salted butter, melted cinnamon over the butter mix, then bars for about 25 minutes, or until the
200g brown sugar, packed add the oatmeal. Fold it all together edges are golden crisp and the
115g granulated sugar until barely mixed. Gently fold in the centre appears mostly set. Weather
2 free-range eggs, chocolate/mix-ins. and altitude may change times a little
plus 1 free-range egg yolk so keep an eye on things, but only
3tsp vanilla extract 5 Bake the cookie bars on the open the lid on your barbecue once
225g plain flour barbecue, making sure to place the or twice.
1tsp bicarbonate of soda baking dish over the burners that are
A pinch of salt not lit. if you only have one burner 7 Remove from the barbecue using
1tsp ground cinnamon ignited, you will want to turn the heat-resistant barbecue gloves and
180g oatmeal (quick cooking baking dish halfway through to allow to cool for about 10-15 minutes
or rolled) ensure even baking. before slicing and serving.
170g chocolate chips (or
chopped chocolate)
Toffee chips, nuts, etc. (optional
1 Preheat the barbecue to

177°C/350°F/, preparing to use
indirect grilling method by only
lighting the outside two burners to
low or a single burner to medium.
2 Line a 23x33cm (9x13in) baking

dish with parchment paper or
spraying it with non-stick spray.
3 Whisk together the melted butter

and sugars, stir in the vanilla, then
By Napoleon Grills (www.napoleon.com)
beat in the eggs and yolk.

co r a t in g h
de ea
e Techniques to hone your
decorating skills no matter
ve
k
ca
your level!
n
PIPED PANSIES
PICNIC CUPCAKE TOPPERS
TROPICAL REEF CAKE
CARTOON TREND
12 MONTHS OF BIRTHDAYS

CAKE DECORATING
PIPED PANSIES
Adorn your rustic buttercream cakes with pretty edible pansies, that have
been piped using buttercream.

COVER AND STACK the cake. Make sure you add on a thick
YOUR CAKE layer around the cake as you don’t want to
1 Level the cake using a large serrated see any cake through this buttercream.
knife or for a more precise finish, a cake
leveler. Slice the two cakes in half to form 5 Now take a side scraper and gently
four layers. Also, slice the dome of the begin to smooth this out. Careful not to
cakes off too for a much more level finish. scrape it off, just smooth it out. Keep going
around the cake until it is lovely and
Cake artist: 2 Spread a little buttercream on a cake

board and stick a cake to this. Spoon on
smooth. Leave the top edge rustic. Place
the cake in the fridge for 30 minutes to set.
Dani Brazier for Blue your desired amount of filling onto your
Door Bakery cake and spread flat using a palette knife. PIPE THE FLOWERS
Place another cake on top. Continue this 6 Mix up some lavender and pale yellow
process until the cake is built up. buttercream and add this into piping bags.
Edibles Add the lavender and pale yellow with a
6in round cake 3 Spread buttercream all the way around 103 nozzle.
Pale yellow and lavender the cake. Make sure you get in all the
buttercream gaps and ensure the entire cake is 7 Using a flower nail and baking paper
Edible pressed flowers covered. Start by smoothing off the square, begin to pipe three petals in
Black edible paint excess buttercream from the top of the lavender. Place the wide end of the nozzle
cake with a palette knife. Now using a tall against the flower nail and start to
Equipment scraper hold it straight against the cake, squeeze gently.
8in round cake board spin the turntable and hold the scraper
Large serrated knife still. This will remove any excess 8 As you squeeze the piping bag, turn the
Side scraper buttercream from your cake. flower nail slowly to form your petal. Stop
Palette knife squeezing and gently pull towards you to
Piping bag 4 Once the cake is set in the fridge, you end the petal shape.
No. 103 nozzle can now finish off the cake with
Small paintbrush buttercream. Add a big dollop of 9 Continue this another two times to
Flower nail buttercream to the top of the cake and form two petals together in pale yellow.
Baking paper squares begin to spread this around the top. Next,
move the buttercream down the sides of
1 3 5
2 4 6

CAKE DECORATING
10 Once formed, slide onto a cake board 10 12

or plate and continue making more this
way. Put these in the freezer for 10
minutes to firm up.
11 Once firm, take some edible black

paint and a small brush. Brush on small
strokes of black starting from the centre
of the yellow petals and brushing
outwards.
FINISHING TOUCHES
12 Peel away from the baking paper and 11
stick to the cake. You can add a squeeze
of buttercream onto the cake to help
it stick.
13 Continue around the cake adding

these pretty pansies and dried flowers.
13
If the buttercream piping bag has gone too soft, pop it in

the fridge for five minutes and try to pipe again
TOP TIP
Don’t hold your piping bag for too long as the heat from your hand
will melt the petals as you pipe!

PICNIC CUPCAKE 5 Pop some edible glue on the
sugarpaste and stick down in the order
shown in the image. The lighter browns
TOPPERS
make up the cake sponges, white is the
buttercream and red for the jam.
Make your picnic

MAKE THE CAKE TOPPER
delicacies from 2 Start by mixing some teddy brown
sugarpaste – and in sugarpaste with some white sugarpaste
to create a lighter brown shade. The
mini – for the perfect sugarpaste on the top left is the shade
accompaniment for your you’re aiming for.
summer get togethers.

Edibles
Your favourite cupcake recipe 6 Place the other white circle on top for
White, teddy brown, poppy red, the icing.
dark brown and Lincoln green
sugarpaste (Renshaw)
Brown and royal blue food brush
pens (Fractal Colours)
Cornflour
Equipment
Foam pad 3 Roll out the lighter brown sugarpaste to
Small rolling pin about 1cm thickness and use the 2.6cm
Dab a dust circle cutter to cut out two circles.
7cm circle cutter
Edible glue 7 Use a scalpel or sharp knife to cut a
Scalpel or shark knife slice out of the cake.
Toothpick
3.1cm, 2.6cm and 2cm metal circle
cutters
6.2cm square cutter
4.4cm and 3.5cm metal rectangle
cutters
2.3cm metal square cutter
Small paintbrush
Smoother
4 Take your white and red sugarpaste and
1 Take some white sugarpaste and knead roll them both out to a couple of
until soft and pliable. Dust your worksurface millimetre thickness. Using the same 8 Place the cake slice to one side and use a
with cornflour and roll out until a couple of circle cutter from before (2.6cm) and cut toothpick to mark the inside of the cake to
millimetres in thickness. Use a 7cm cutter out two white circles and one red circle. give the appearance of a crumbly sponge.
to cut out three circles, place onto a foam Repeat this process on the cake slice too.
pad until firm.

CAKE DECORATING
Allow the picnic food to fully dry out overnight before

sticking them down onto the cupcake toppers.
9 To create the plates, roll out the white 10 Take some red sugarpaste and roll into MAKE THE SWISS ROLL
sugarpaste. Use the 3.1cm and 2.6cm small balls and stick them onto the cake 11 Roll out the white and dark brown
circle cutters to cut out one circle in each and cake slice. sugarpaste to a couple of millimetres in
size. Place onto the foam pad until firm. thickness and use the 6.2cm square
cutter to cut out a square in each colour.

12 Flip the two sugarpaste squares over MAKE THE PIE 19 Use the smoother to roll the teddy
and cover with edible glue. 16 Roll out the red sugarpaste to a 1cm brown sugarpaste into a thin sausage
thickness and the teddy brown shape.
sugarpaste to a couple of millimetre
thickness. Use the 2cm circle cutter for
the red sugarpaste and the 2.6cm circle
cutter for the teddy brown sugarpaste.
Place the red circle underneath the teddy
brown sugarpaste and press down the
sugarpaste around it. Pop the 2.6cm
cutter on top and push down.
13 Pop the white sugarpaste square on

top of the dark brown and start to roll the 20 Twist the thin sausage shape in on
two sugarpastes together to create a tight itself to create the crust around the pie.
swirl for the Swiss roll.
17 Roll out the teddy brown sugarpaste

again and using the 2.3cm square cutter,
14 Take a scalpel or sharp knife and cut cut out two squares. Use a scalpel or
away a slice from each end of the Swiss sharp knife to cut the square sugarpaste 21 Pop some glue around the edge of the
roll to reveal the swirl. Discard these two into thin slices. pie and stick down the twisted pie crust,
slices and cut two more slices from the cut away any excess.
Swiss roll, these will go onto two
separate plates.
MAKE THE SANDWICHES

15 For the plates, roll out some white 18 Pop some glue on top of the pie and 22 Take some white sugarpaste and mix
sugarpaste and cut out one rectangle stick down the sugarpaste lines in a criss- in a small amount of teddy brown
using the 4.4cm cutter for the Swiss roll cross pattern. sugarpaste to create an ivory colour that
and two smaller 2cm circles for each of resembles bread. The colour at the
the Swiss roll slices to go on. bottom is the shade you’re looking for.

CAKE DECORATING
23 Once you have the desired colour, roll 25 Use the 3.5cm rectangle cutter to FINISHING TOUCHES
out a rough rectangle and cut away the create the plate with the white sugarpaste. 27 Once all the plates have hardened
frayed edges. slightly, draw a pretty pattern on your plates,
a royal blue edible ink brush pen to create a
swirly ‘S’ style pattern was used here.
24 Flip the rectangle over and cover with 26 Take the brown edible ink brush pen
edible glue. Pop a line of green sugarpaste to and draw an outline around the
resemble the lettuce and small circles of red sandwiches to resemble crusts. 28 Once the pen has dried and the picnic
sugarpaste to resemble the tomatoes. Fold food has firmed up, pop some glue onto
the ivory sugarpaste in half and cut away any the plates and stick down the cake, cake
excess. Use a scalpel or sharp knife to then slice, Swiss roll, two Swiss roll slices and
cut the sandwiches into triangles. the sandwiches onto your cupcakes.
Deliciously
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CAKE DECORATING
TROPICAL REEF CAKE

“Dreaming of a tropical island holiday? Who
wouldn’t? Even if you can’t get there right now this is
definitely the cake for you! The design was inspired
by my observations whilst snorkelling in the Pacific
(on days off from teaching on a cruise ship). The star
of the cake is a colourful Picasso Triggerfish,
Cake artist: a fascinating fish to watch as it can swim backwards
Lindy Smith
as well as forwards” Lindy

Edibles 2 Use the white modelling paste, shape 6 Place blue and white food dusts on a white
Bake, layer and prepare your choice into a flattened cone to fit the front of the plate. Add a little cocoa butter. Position the
of cake to create (7in diameter Picasso fish template. Take a rolling pin plate over a source of heat. Once the cocoa
x 5.5in height covered with 1kg and gradually thin the paste from the butter has melted, mix a little into the dusts
white sugarpaste (Renshaw Extra)) middle of the fish down to the tail. Adjust to create suitable blue paints.
25g white, 40g golden brown, 50g the shape as necessary.
brown, 10g cream, 3g dark blue,
1g orange and 1g black modelling
paste (Saracino)
Selection of suitable colours
including white edible food dusts
Cocoa butter
Small amount Royal icing
7 Load a flat brush and apply horizontal
Equipment 3 Using the template to guide you, cut the sweeping strokes to create the dark blue
Rolling pin rear half of the fish to size using a cutting band 2.5cm (1in) below the top of the
Pallett knife wheel, include the base of the tail but not the cake. Keep the paint mix fairly dry to give
Modelling tools tail fin. Remove the excess paste and smooth a light feathery finish. Gradually lighten
Scriber all cut edges using the heat of a finger. the blues as you move down the cake.
Cutting wheel
Picasso Triggerfish template inside a
plastic wallet or bag
Plastic headed pins
Selection of paintbrushes
White plates
Source of heat (simmering pan of hot
water or tea light in pot warmer)
Piping tube no.1.5 (PME) and piping
bag 4 For the mouth, insert a Dresden tool 8 Mix up light yellow sand-coloured paint
Scissors and move it from side to side to create a and apply this to the lower half of the cake
Pan scourer suitable cavity. For eyes, roll two pea- and the board. Paint the sand sparingly
Sugar extruder/sugar shaper/clay sized balls of white modelling paste and over some of the light blue, but only once
gun attach them in place. Blend the join with it has set. Avoid painting within the centre
11in cake board covered in white the body using a suitable tool. of the scribed area.
sugarpaste
15mm ivory velvet ribbon
1 As soon as your cake is covered with

white sugarpaste, create undulating wave 5 Trace the fish template and attach it to 9 Load a small brush with white paint,
shapes on the top edge using a finger. the cake using plastic-headed pins. then working in sections, carefully paint
Once completed, create wave movement Position carefully allowing space for the dappled sunlight patterns onto the cake.
across the top of the cake using the side of coral. Take a scriber and mark the outline Take a dry brush and dab over the painted
your palm to indent the surface. of the rear of the fish ONLY by punching lines to soften them. Add a few faint blue
holes through the tracing paper. lines onto the sand.

CAKE DECORATING
TOP TIP 13 Using a Dresden tool, indent lines into the 17 For the yellow broccoli coral, use
Remember due to perspective the fin as shown. Attach in place on the cake and golden brown modelling paste and roll thin
sunlight patterns nearer to you are add a thin sausage of paste to cover the join. sausages. Working either on your cake or
much bigger and more open than Add texture to this using the tip of the work board, add small balls of paste to the
those further away. Dresden tool. Repeat for the lower fin. sausages, adding texture, as you build up
the coral, using a Dresden tool.
10 To highlight the more prominent
sunlight patterns, roll very thin sausages
of white sugarpaste and attach them to
the cake. Using a Dresden tool, gently
press into the paste to separate sections
to create interesting patterned details.
14 Using the template, as before, cut out

the side fin from white modelling paste.
Add texture then carefully attach in place,
blending the join into the body of the fish,
as shown.
18 Place the piping tube into the piping

TOP TIP bag and add royal icing. Use to pipe small
Renshaw extra works well for this dots evenly spaced over the yellow
technique as it is stretchy and soft broccoli coral as shown. Use a paintbrush
when warm. to remove or adjust any that are not quite
the right shape.
11 Using royal icing, attach the rear half of
the fish, excluding the short tail section, to 15 Create the tail in the same way. Allow
the scribed area of the cake. Hold in place the paste to firm up a little, then attach it
using plastic-headed pins whilst the icing to the fish so that the tail fin comes away
sets hard. The front of the fish will stand from the surface of the cake. Hold in
proud from the cake surface. [if room there place with plastic heading pins and shape
is a Detail shot that shows this] as required.
19 Once the skeleton of the coral is

covered with royal iced dots, allow the
icing to crust over. Then, press a Dresden
tool into the centre of each dot to break
the crusts and create small cups to
12 Thinly roll out some modelling paste, 16 Mix up a selection of paint colours represent the coral polyps.
your paste should be just thin enough for suitable for painting the background to
the template to be visible through the paste. the corals. Then paint the coral areas as
Place the paste over your template and cut desired. You can keep these very simple
out the top fin, using a cutting wheel. to just add depth or you can paint details.

20 For the Pacific cushion starfish, roll a ball of 24 Attach the extruded paste to the 27 For the chromis viridis – a species of
pale yellow modelling paste and flatten slightly. columns to represent what I now believe is damselfish - model small tapered ovals
Paint over the ball with a mixture of cream and algae (although I may be wrong!). Encourage from white modelling paste. Add tails and
white paint. Once dry, use a dry brush to dust movement in the paste but try and keep all fins using the same technique as the
over sections with black food dust. the tuffs approximately the same length. large Picasso fish and texture as before.
28 Indent eye surrounds using the end of

21 Colour some royal icing a pale blue, a piping tube, then add small black balls for
place into a piping bag fitted with a no.1.5 eyes. Next paint the fish using horizontal
tube and pipe small cones over the surface strokes, starting with bright blue at the top
of the starfish. If you are not happy simply of each fish, moving through aqua to white
remove with a paintbrush and re-pipe. underneath. Attach in place.
25 For the blue sea star, flatten a small

ball of deep blue modelling paste.
Remove five small triangles using
scissors from the outer edges of the
circle. Squeeze and elongate each arm
until they are all about the same size.
22 For the Porites – the creamy-coloured

stony coral - roll balls of pale yellow 29 For the lemonpeel angelfish, use a
modelling paste, flatten slightly then golden yellow modelling paste. Model its
texture the top surface using a new pan body then cut out its fins and tail. Note
scourer. Create columns for these to sit how boxy the shape of this fish appears
on as shown in step 24. compared to the chromis.
26 Take a small round piping tube and

use the end to indent lines of circles to
create the textured surface of this striking
sea creature. Position as desired on the
23 Load your sugar shaper with softened cake. I’ve placed mine over a small 30 Indent the eye using a small ball tool.
marbled golden-coloured modelling textured and painted sugarpaste rock. Add a small blue paste ball and indent this
paste together with the small mesh disc. [extra detail picture available] with a pinhead. Finally, add a small black
Squeeze out a small amount of paste and ball for the pupil. Use orange paint to
remove a tuft using a Dresden tool. darken the top of the fish then add the
blue patch in front of the side fin.

CAKE DECORATING
31 For the mushroom coral, flatten a ball of cream modelling paste. Using a cutting 34 Add the three dark blue stripes over
wheel, cut radial lines repeatedly into the paste. Paint over the coral with dark colours to the head, the aqua/white lines below his
fill the recesses, then wipe the paint away from the surface. eye the aqua line above his mouth plus
the black and white lines on his belly and
near his tail. Finish off by painting the
eyes, not forgetting the light spot.
35 Paint the top and unpainted side

section of the cake with light blue
sweeping strokes, blending them into the
dark blue below. Using white, paint
diminishing diamond shapes to create the
base of the water surface pattern.
32 Start painting the Picasso fish, by 33 Slowly add more and more painted
adding the background colours using quite details, the brown angled stripe on the
dry brushes. Don’t worry if you go wrong, back, the yellow horizontal line between
you can paint over an area once dry or the mouth and side fin and the white
remove it using warm melted cocoa butter. behind the front fin.
36 Using a suitable selection of colours,

add blended colours into and around each
diamond. Add small touches of brown to
either side where the water covers the
coral. Finally, take a fine brush and add
blue and white fine details, as desired.
TOP TIP
Practice makes perfect! If you feel a
little unsure of your painting skills,
practice on some spare rolled out
sugarpaste before you begin.

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CAKE DECORATING
CARTOON TREND
Keep your makes bang on trend by giving them
the look of 2023 – a cartoon! Here, Vicky Teather
Cake artist: has added the cartoon features to a cute mouse
Dani Brazier for Blue and block of cheese cake.
Door Bakery
COVER THE CAKE 2 Roll very fine tapered sausages from
Edibles 1 Cover the cake in the egg yellow sugarpaste. black modelling paste. Glue in place
4in round, 3in tall cake Use the ball tools to create various sized holes around the edge of each of the holes. Fill
Egg yellow and baby pink paste over the surface of the cake. If you don’t have the smaller holes with balls of black paste.
colour (Sugarflair) larger ball tools, draw circles using a smaller
White dust colour (Sugarflair) ball to create a larger hole.
Black and 55g white modelling paste
(Saracino)
Edible glue
Cornflour
Clear alcohol
Equipment
Cerart K500 and K501 ball tool
Ball tool
Dresden tool To give a more illustrative look to the line work, use shorter
Scriber tool
Craft knife pieces of paste and taper the ends. Make sure to leave
Glue brush
Fine paintbrush small gaps between the pieces too!
3 It’s best to work with small pieces of 6 To make the head, weigh out 25g of 10 Fill the mouth with a small piece of
paste rather than trying to roll out a long grey modelling paste and roll into a black modelling paste. Use the Dresden
sausage of paste. Take a small ball of black smooth ball. Pinch a wide point from one tool to fit the paste into the mouth.
modelling paste and roll into a very fine side of the ball.
sausage, around 1mm in thickness. Don’t
worry about getting the sausage to be
perfectly even, cartoonists use varying line
pressure to create their art, so we want
thicker and thinner areas to give the cartoon
a little more life. Paint a line of glue down
the side of the cake and add a sausage of
paste running from the top to the base.
Repeat on the other side. Add a broken line
of paste around the top and bottom edge of
the cake and around the base. 7 Press your finger against the tip of the 11 Add a small ovoid of black modelling
point and push towards the ball. paste to the tip of the nose. Shape a small
piece of white paste into a rectangle. Glue
in place inside the mouth. Use the scriber
tool to continue the mouth to give the
mouse a smile.
TOP TIP
I advise using a really good modelling 8 Use the scriber tool to draw a short
paste that doesn’t dry quickly. I highly vertical line from the tip of the point down 12 Press your thumbs into the head on
recommend Saracino for this cake. towards the ball. either side and above the nose. Smooth
the outer edges of your thumb prints to
MAKE THE MOUSE give a soft transition from the eye sockets
4 Combine some black paste with 50g of to the head.
white modelling paste. Weigh out 20g of
the grey paste and roll into a smooth ball.
From one side of the ball start to pinch
and roll two short sausages.
9 Push the wide end of the Dresden tool

into the base of the line to open the mouth. 13 Push the small end of the K500 ball
tool into the lower, inner corner of the eye
sockets to create holes for the eyes.
5 Roll the ball, so that it becomes a short
sausage.

CAKE DECORATING
14 Fill the holes with two small balls of 18 Press the small end of the ball tool into 21 Roll a long, tapered sausage from 1g of
white modelling paste. Press the small the face below and on the outer side of pink modelling paste. Glue the wide end to
end of the K501 tool into the lower edge the eyes. the base of the mouse’s back. Wrap the
of the eyes to create holes for the pupils. tail around to the front of the body.
15 Fill the eyes with two small balls of 19 Fill the holes with two small balls of
black modelling paste. Roll two extremely pink modelling paste. Press lightly to
small balls of black modelling paste into flatten into the face.
taper ended sausages. Paint a little edible 22 Roll two long teardrops using 0.5g
glue around the tops and sides of the eyes. each of the grey modelling paste. Glue
Pick up the tapered sausage with the the narrow end to the sides of the body.
paintbrush and attach it to the model. Use The right arm should be placed over the
the brush to fit the paste around the eyes. tail with the tail flopped over the top.
20 Insert a cocktail stick into one of the

16 Weigh out two 2g balls of grey legs. Twist the stick as you insert it to
modelling paste. Place the ball into your avoid the stick dragging and deforming
palm and press down with your thumb to the leg. Attach the model to the cake.
create and shape the inner ear. Repeat to
make the second ear, placing the ball in your FINISHING TOUCHES
other palm and using your other thumb. 23 Roll fine, tapered sausages from the
black modelling paste and glue around the
edges and sides of the mouse. Add two
small eyebrows with the black paste. To
finish, add white paste to the right side of
the body and cake to create highlights.
Mix up some edible paint with the white
dust colour and clear alcohol. Paint a small
dot on the upper, right side of each pupil.
17 Glue the ears to the sides of the head. If you're struggling to get
even looking sausages of
black paste, try rolling over
the paste with a smoother to
remove any lumps and bumps
12 MONTHS OF BIRTHDAYS
Each issue, Zoe Burmester celebrates the birthday RECIPE:
cake! With a seasonal cake recipe that focuses on For the pistachio cakes
350g plain flour
flavours and themes that correspond to the month 50g ground pistachios
we are in, Zoe also shares a design idea with each 1tsp salt
1tsp bicarbonate of soda
cake to elevate it beyond the everyday teatime ½tsp baking powder
cake into a special birthday variety. From kids 350g golden caster sugar
2 large eggs (preferably organic)
to adult birthdays, cosy winter flavours to exotic 280ml buttermilk (room
summer profiles, see how the classic birthday temperature)

170ml light olive oil (not extra virgin)
cake can go way beyond vanilla and jam… 120g pistachio paste (see below)
1tsp vanilla bean paste/extract
AUGUST Few drops of green gel paste (optional)
PISTACHIO & RASPBERRY CAKE WITH HONEY CREAM CHEESE FROSTING
The small but mighty pistachio is the star of this cake. Delectable layers of moist For the pistachio pste:
120g raw shelled pistachios
pistachio cake made with homemade pistachio paste are sandwiched together with
¼tsp salt
raspberry filling and a honey cream cheese frosting.
Knee deep into the summer for those of us who live in the northern hemisphere, Raspberry filling
August is literally the time to reap what you sow. In the warm late summer sun this is 175g fresh raspberries
the most productive time to harvest crops. With this in mind, I was tempted to use corn 60g white caster sugar
or cherries as the seasonal flavour. Our August cake could have featured peaches, 2tsp lemon juice
blackberries or plums to keep us in season, but this time I have actually taken my ½tsp lemon zest
birthday cake inspiration from a different source. 15g cornflour mixed with 1tbsp water
30ml water
The birthstone of our August friends is the Peridot. A beautiful and treasured stone,
known in Ancient Egypt as the gem of the sun, it shines the most beautiful, glittering
For honey cream cheese frosting
citrus green hue. It’s unusual colour and mythical magical powers (legend says that if 250g unsalted butter (room
peridot is set in gold, it will unleash its potential as a talisman and can banish away our temperature)
fears and terrors), seem to so aptly reflect the individuality, luck and charisma of our 500g cream cheese (room
August personalities. temperature)
So yes, in the spirit of the August birthstone, I wanted to go green. And whilst we 125g sifted icing sugar
could have gone rogue with courgette or spinach in the cake, the obvious ingredient 4tbsp runny honey
1tsp vanilla
choice to my mind for our imperial August babies is the regal and much prized pistachio.
Technically a seed of the ancient flowering pistachio tree, these distinctive nibbles are
Decoration:
known commonly as nuts for culinary purposes. They are expensive to harvest, not 100g ground pistachios
only because a limited number of countries grow the pistachio tree (with Iran being the Fresh raspberries (approximately 150g)
top producer) but also because natural production is relatively minimal and slow. It can
take 20 years for a tree to reach peak production! EQUIPMENT:
Pistachios belong to the same family as cashews and mangoes and are prized for High speed blender to grind nuts
their mild, sweet and subtly woody flavour. So as not to overpower their distinctive Baking tray
Rubber spatula
flavour, I have teamed them with a gentle honey-tinged cream cheese frosting and
Jug
fresh raspberries, which are happily in season this month. This is not an overly sweet
Large mixing bowl
cake and intentionally so, as this ‘green gold’ is rich and substantial. Pistachios are a Stand mixer (or hand-held mixer)
super food bursting with minerals and fibre they are great at controlling your blood sugar 3x 6in cake tins
and keeping your gut healthy. Cooling rack
The pistachio is a nut less common. An expensive nut. A flamboyant show-off of a Saucepan
nut. A nut with unexpected depths. It’s the perfect culinary adventure for our August Sieve
birthday cake. Piping bag
Large open star piping nozzle

CAKE DECORATING
Shop now!
Everything you need for the perfect piping, star nozzles are available from our Food
Heaven Shop! bit.ly/STARNOZZLE

RECIPE: PISTACHIO CAKE 1 Begin by preparing the home-made
• To make the cakes, preheat the oven to 180 Celsius and line the bottom of three pistachio paste. All you need for this are
6in round cake tins. some good quality raw pistachios. If you
• Whisk together all of the dry ingredients into a large mixing bowl until can find them skinned you will be
rewarded with an even more vivid green
well combined.
colour, but this is not strictly necessary.
• In a large jug whisk together the eggs, oil, pistachio paste, vanilla and buttermilk
Lay the pistachio out on a baking tray and
until you have a thick homogenous liquid.
roast them in a preheated oven (180
• Using a hand mixer or a stand mixer, slowly pour the wet ingredients into the dry C/350F) for about eight minutes. Let the
ingredients beating continuously until both are combined into a batter. nuts cool before the next stage. Toasting
• Divide the batter into the three prepared tins and bake in the oven for them enhances their flavour so ideally
35-40 minutes, checking that a skewer comes out clean when you insert it into don’t skip this stage!
the cake.
• Turn the cakes out onto a cooling rack and leave until cool. 2 Tip the cooled pistachio into a blender
and grind the nuts to a fine powder. As
RECIPE: HONEY CREAM CHEESE BUTTERCREAM you keep blending you will begin to notice
- Begin by beating the butter and icing sugar in a stand mixer with the paddle that the nuts will release oils and will
begin to turn into a paste (it will look a bit
attachment until light and fluffy.
like pesto). Stop at this point.
- Now add in the honey and vanilla and keep beating until combined.
- Finally, gently fold in the room temperature cream cheese, quarter at a time until
combined with the butter mixture. 3
TOP TIPS
You need to source raw shelled pistachios for this cake. These will yield a lovely
vibrant green paste. At a push you could use unsalted roasted pistachios but the
paste will have a duller colour.
If you’d like to enhance the colour of this cake by all means add a drop or two of
green food colour. I would recommend going with an olive or avocado tone green,
rather than a garden green as this is more ‘natural’ to the pistachio colour.
1 2 4

CAKE DECORATING
3 Gather your cake ingredients together 5 Once you have all the layers ready you 7 Place the cake on a turntable if you have
and bake the cakes to the above recipe. can begin to assemble the cake. Trim off one and place that on top of a sheet of
While the cakes are baking you can get the tops of the pistachio cakes to revel greaseproof paper to catch any falling
ahead and make the honey cream cheese the lovely green interior. Use a little nuts for reuse. Use your hands to push
frosting. The frosting can be stored in the frosting to help secure the cake onto a the ground pistachios up onto the sides of
fridge until you are ready to use it. cake board. Spoon some of the honey the cake, and onto the top lip as shown.
cream cheese mix into a piping bag.
4 Now get on with your raspberry filling. 8 Spoon the remaining cream cheese
In a saucepan add the raspberries, 6 Pipe a ring of frosting around the edge frosting into a piping bag with an open
lemon zest, juice, sugar and water and of the cake to form a dam. This will star nozzle tip fitted. Pipe swirled roses
cook over a medium heat until the sugar prevent the raspberry filling from leaking. around the edge of the cake by starting at
dissolves and the raspberries begin to Now spoon in some of the raspberry a central point and piping in a spiral
break up. Now stir in the cornflour flurry filling and sprinkle from fresh raspberries fashion. Work your way around the cake.
and cook for a further few minutes until on top. Cover the raspberry filling with a
the mixture has thickened. Strain the layer of cream cheese. Repeat with the 9 Finally arrange a pile of fresh
filling through a sieve into a jar or bowl to second layer and place the third layer of raspberries in the centre of the cake.
remove all the seeds and allow to cool. cake on top. Cover the cake in a thin coat
This can be made ahead of time and kept of buttercream.
in the fridge.
6 TOP TIPS
As I’m making this cake in the UK the cream cheese I am using is in spreadable
form (not in solid brick form as you can find it in other countries). As the
spreadable cream cheese contains more water than its solid counterpart, I find it
best to gradually fold it into the whipped butter and sugar to avoid it going grainy
or runny.
If you prefer a sweeter cream cheese frosting, then increase the icing sugar and/
or honey quantities. I personally prefer a less sweet frosting here as I think it
balances the richness of the pistachio sponge.
7 8 9

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WELCOME

Turn to page 7 for the chance

From filled shortbreads, to showstopping cakes, to our cover star –

WWW.FOODHEAVENMAG.COM BAKE AND DECORATE 3

8 PARTY TIME 25 BAKING WITH KIDS 34 JULIET SEAR

17 TEATIME TREATS 28 SAVOURY HEAVEN 54 COMPETITION TIME

110 NEXT MONTH

Thanks go to: Dani Brazier, Zoe

4 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

49 TROPICAL REEF CAKE

44 PICNIC CUPCAKE TOPPERS 58 12 MONTHS OF BIRTHDAY CAKES

MORE THAN A MAGAZINE...

WWW.FOODHEAVENMAG.COM BAKE AND DECORATE 5

Ashita John Vanesa Graneros Sana Mohsin

Eve's Zucker-Himmel Eszter Kanyári Rakhee Mitruka

Maggy Morales Petra Florean

6 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

FRESH FRUIT & CARAMEL CHEESECAKE

8 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

Fresh fruit & caramel cheesecake

Three-ingredient cheese shortbreads

1 Preheat the oven to 200°C/Gas

2 In a mixing bowl, crumble the

3 Add the flour, followed by the

4 ip the dough out onto a lightly

WWW.FOODHEAVENMAG.COM BAKE AND DECORATE 9

10 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

MAKES 6 butter, eggs, granulated sugar, flour,

For the sugar coating

1 Mix the donut ingredients together

2 Add the dough to a piping bag, then

3 Remove the donuts from oil and allow to

4 Mix together the sugar, cayenne

5 Melt one bar of vegan dark chocolate

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12 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

CHOCOLATE Chocolate caramel fudge cake

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

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By Sarah Mark from A Spoonful of Vanilla (www.aspoonfulofvanilla.co.uk)

14 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

Vegan strawberry lemonade cake

Grated zest of ½ a lemon

For the filling and topping

1 For the cake, preheat the oven to

2 Whisk together the plant-based

3 Sift in the self-raising flour and

4 Smooth over the top and bake for

5 For the frosting, beat the vegan

WWW.FOODHEAVENMAG.COM BAKE AND DECORATE 15

16 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

WWW.FOODHEAVENMAG.COM BAKE AND DECORATE 17

By Sarah Mark from A Spoonful of Vanilla (www.aspoonfulofvanilla.co.uk)

18 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

Vegan lemon blueberry sweet rolls

WWW.FOODHEAVENMAG.COM BAKE AND DECORATE 19

3 Prepare the rhubarb by cutting it

4 Meanwhile, prepare the custard. In

5 Put the milk and double cream

6 Temper the egg yolk mixture by

20 BAKE AND DECORATE WWW.FOODHEAVENMAG.COM

VANILLA & DAMSON PLUM ICE CREAM SUNDAE

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