2019-09-01_Food_Heaven.pdf

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Don’t gamble on
other sugarpastes!
Since its launch a couple of
years ago, Couture has very
quickly become one of the
top selling and most sought
after sugarpastes available.
Made in the UK using ultra-
fine icing sugar and the
finest gum tragacanth,
Couture has been
developed specifically for
use on top quality cakes,
where quality of finish is
everything.
Couture has amazing
covering qualities – it rolls
out thinly, forms the smoothest
finish, won’t easily tear or
crack, is ideal for taller
cakes, doesn’t form
elephant skin, can be used
for modelling and most
importantly, tastes absolutely
delicious!
Couture is available in white,
ivory, red and black in 2�½kg
packs and 5kg boxes.
Thousands of busy cake
makers have already
switched to Couture as their
preferred brand and we
think you will too, so why
not give it a try?
Couture sugarpaste is made
exclusively for Cake Stuff
Over 9,500 top baking,
cake decorating and
sugarcraft products at
fantastic prices, ready
to be delivered straight
to your door
cake-stuff.com
facebook.com/CakeStuffLtd
@CakeStuffLtd
Nowble
aila &
av
Red
k
in
Blac
CUPCAKES
|
BISCUITS
|
CAKES
|
DESSERTS
|
SAVOURY
101
ecipes
R
wit h
king
Ba
IT!
RU
F
GBBO
Make a melting
chocolate ball
rojects
&
p
How to bake
and ice a
birthday cake
CAKE
DECORATING
SCHOOL
SHOWSTOPPERS
MADE SIMPLE
chocolate brownies
Biscuit
1 1!
Everything you need to
know about baking biscuits
Bake your best ever...
est Gateau,
Black Fpoarge 15
STEP-BY-STEP
Zesty orange soufflé
Sourdough loaf
• Raspberry cream shortbread
• Mini BBQ cupcakes with
icing coals & sweetie skewers
• Seed-topped cheesy bagels
FOOD
HEAVEN
SEPT 2019
PRICE £4.99
9 772050 122001
Get set... Bake!
88
The Leading Global Network of Culinary Arts
and Hospitality Management Institutes
Le Cordon Bleu London teaches students how to pair food and wine with perfection.
The
Diplôme de Pâtisserie
is a highly respected qualification that delivers the essential skills
and techniques for creating classic and contemporary pastries, while the
wines and spirits
courses
offered deliver exceptional specialist Diplomas and certificates, covering fundamentals
such as wine analysis, pairing and management.
Transform your palate and revitalise your taste buds
Start your journey in September, January, March or June
cordonbleu.edu/london
+44 (0)20 7400 3900
WELCOME
“Sweeten up your September
with a large helping of fruit –
served up in a glorious bake!”
GET IN TOUCH
Editor
Jessica Clark
jessica.clark@anthem-publishing.com
Publisher
Sally FitzGerald
Creative Director
Jenny Cook
Art Editor
Martin Davies
Printed by
William Gibbons & Sons
Sweeten up your September with a large helping
of fruit – served up in the form of a glorious bake!
From ombre raspberry mousse cheesecake to
wild strawberry profiteroles or lime and coconut
panna cotta, find deliciously refreshing fruit-
filled treats from page 9.
Make your very own GBBO showstopper with
the impressive melting chocolate ball on page
61 (don't worry, we promise it's easier to make than it sounds!), create a
delicious orange soufflé with Michel Roux's step-by-step guide on page
22, plus discover everything you need to know about making meringues
in our masterclass on page 76.
Celebrate Sourdough September by transforming storecupboard
ingredients into a wonderful loaf of sourdough bread on page 93, find out
how to make perfect biscuits every single time on page 42 and bake your
best ever chocolate brownies on page 32.
If you're a fan of sticky toffee pud (who isn't?), turn to page 98 where
the classic dessert has been transformed into an indulgent, creamy
cheesecake drizzled with toffee sauce – it's perfect for this time of year!
Happy baking!
SSICA CLARK
TOR
SUBSCRIBE
NOW!
Turn to page
40 for our very
special subscription
offer – try 3 issues
for just £5. Sign
up today!
Cover image © Stockfood
Find us at www.facebook.com/
Baking Heaven or search for
@BakingHeaven on Twitter. You can
also follow us on Instagram
@BakingHeavenMag and keep
up-to-date with all the latest baking
news at www.foodheavenmag.com
JOIN US
NEXT MONTH!
The October issue
of
baking heaven
goes on sale
5 September –
don’t miss it!
WWW.FOODHEAVENMAG.COM
SEPTEMBER
baking heaven
3
09
FRUIT Y BAKING
25
COVER
RECIPE
CAKES
15
Recipes & projects
9
BAKING WITH FRUIT
Add a pop of colour to your bakes
45
Features
6
8
22
32
40
42
61
76
WHAT’S COOKING
PICK OF THE PRODUCTS
STEP-BY-STEP ORANGE SOUFFLÉ
BEST EVER CHOCOLATE BROWNIES
SUBSCRIBE TO FOOD HEAVEN
BISCUITS 101
GBBO SHOWSTOPPER MADE SIMPLE:
MELTING CHOCOLATE BALL
MASTERCLASS: MERINGUES
TOM HERBERT’S GUIDE TO
SOURDOUGH BAKING
BAKING ESSENTIALS: TOP TIPS, IDEAS
& TOOLS
CLASSIC WITH A TWIST: STICKY TOFFEE
PUDDING CHEESECAKE
BISCUITS
25 CAKE HEAVEN
Impressive bakes for all occasions
35 CUPCAKES
Little bites of indulgence
22
32
45 BISCUIT HEAVEN
51
PUDDING HEAVEN
Make the most of desserts
93
96
98
65 TEATIME TREATS
Indulgences for the afternoon
79 CAKE DECORATING SCHOOL
Step-by-step showstoppers
89 SAVOURY HEAVEN
Baking with a savoury touch
42
93
WWW.FOODHEAVENMAG.COM
4
baking heaven
SEPTEMBER

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