Bake & Decorate

…and welcome to your September edition of Bake & Decorate! I’ve never written an Editor’s letter quite like this one. It’s with great sadness that I announce that this will be the last ever edition of Bake & Decorate. Unfortunately, the time has come for the magazine to close. Myself and the team have absolutely loved every minute of providing wonderful baking and cake decorating content for you. I would like to take this opportunity to say a huge thank you to the contributors, many of which have been involved with the magazine in one way or another for many, many years. This magazine would have been nothing without them! The ways in which we both search for and receive information have dramatically changed over the last few years and…

9/11 US MEMORIAL COLLABORATION “This collaboration is about honouring the US; remembering what the US lost that day, paying tribute to the emergency services or honouring someone that may have been affected by the attacks” Deborah says of the collab. Each of the pieces is rather personal to the artist that made it – each piece conjures up feelings and emotions unique to the artist in relation to 9/11. “My own piece is inspired by a 9/11 US memorial which resides in Essex County, New Jersey, which pays tribute to the search and rescue dogs that were involved following the 9/11 attacks”. Deborah continues, “It was quite an emotional collaboration experience, not just for me but for the other participants too, we have people whose spouses were in the New…

BLACKBERRY & APPLE CAKE HEALTHY BANANA & BLUEBERRY BREAKFAST MUFFINS APPLE PIE WITH CUSTARD PEACH CRUMBLE SOUFFLÉ Blackberry & apple cake SERVES 10-12 2 tsp butter; for greasing 200g spelt flour, plus extra for dusting 600g small tart apples 150g blackberries 3tsp baking powder 100g ground hazelnuts 130g brown sugar 150g sunflower oil 50g honey 100g apple sauce 2tsp lemon zest 4 free-range eggs 3tbsp flaked almonds 2tbsp icing sugar 1 Preheat the oven to 170°C/Gas Mark 3. Grease a 26cm (10in) springform cake tin with butter and dust with flour, tipping out any excess. 2 Peel, quarter and core the apples. Clean the blackberries and pat dry. 3 Mix the flour and baking powder in a mixing bowl. Stir in the hazelnuts and sugar. Add the…

PASSIONFRUIT CAKE LITTLE RICOTTA CAKES APPLE CRUMBLE LOAF CAKE WHITE CHOCOLATE & COCONUT SQUARES Passionfruit cake SERVES 8 185g unsalted butter, softened 185g golden caster sugar 1tsp vanilla bean paste 3 free-range eggs 225g self-raising flour A pinch of bicarbonate of soda A pinch of salt 125ml buttermilk, at room temperature For the passionfruit buttercream 125g unsalted butter, softened 240g icing sugar 2tbsp passionfruit pulp, plus extra to decorate 1 Preheat the oven to 160°C/Gas Mark 3 and grease a deep 20cm (8in) round baking tin thoroughly with butter. Line the base and side of the tin with baking paper. 2 In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, caster sugar and vanilla until light and fluffy. Add the eggs, one…

PINEAPPLE MOJITO CUPCAKES TOFFEE APPLE MUFFINS Pineapple mojito cupcakes MAKES12-14 For the pineapple curd 4 large free-range egg yolks 65g granulated sugar 80ml pineapple juice or nectar 1tbsp cornstarch 2tbsp double cream 85g butter For the cupcakes 2 large free-range egg whites, at room temperature 200g granulated sugar 2tbsp butter, at room temperature 60ml vegetable oil 1tsp vanilla extract 60ml buttermilk, at room temperature 60ml sour cream, at room temperature 190g plain flour 1½tsp baking powder ½tsp bicarbonate of soda ½tsp salt For the frosting 225g butter, at room temperature 360g icing sugar ½tsp vanilla extract 2tbsp lime juice 2tsp lime zest ½tsp mint leaves, minced, or ¼tsp mint extract A pinch of salt, optional To garnish 1 whole fresh pineapple (for the pineapple flowers) Lime zest Mint leaves 1…

LEMON TART QUICK FRUIT SCONES ICE CREAM CONE COFFEE CUPCAKES CARDAMON & ORANGE CUSTARD TART PUMPKIN SPICE LATTE ROLLS RASPBERRY WHITE CHOCOLATE MACARONS Lemon tart SERVES 8 For the pastry 70g icing sugar 100g unsalted butter, cold and cubed 2g lemon zest 50g free-range egg yolks 200g plain flour, plus a pinch of sea salt For the filling 350g free-range eggs 220g granulated/caster sugar 260g heavy/double cream 4g lemon zest 105g fresh lemon juice Crème fraîche, to serve 1 To make the pastry, into the bowl of a stand mixer fitted with the paddle attachment, sift in the sugar. Add the butter and the lemon zest, beating for two-three minutes, or until the mixture forms a smooth paste, pausing to scrape down the sides as needed. 2 Add the…