Have you seen this magazine on the shelves yet? I got my hands on the second issue this week and it’s really, really good. I don’t buy many baking magazines – if I started I don’t think I’d stop and what with all the interiors titles I buy for work I’d be drowning in piles and piles of paper!
Squires kitchen, for those of you who don’t know, is a baking shop/school/ haven. It’s based in Farnham in Surrey and has people coming from all over the world to learn how to master the art of decorating cakes and cookies, modelling, sugarcrafting and much, much more. Their baking ingredients and equipment are so readily available the chances are you already have a ton of it in your baking cupboard without even realising it. They have had a fantasticfor a while but this new ‘Bake school’ is right up my street and so probably yours too.
So what’s in it?
Recipes to start with, and lots and lots of them. Most are by the Squires tutors but there’s also a few experts thrown in for good measure, Mary Berry, Edd Kimber and Carlos Lischetti to name but a few. There are also tons and tons of tips. Really simple things that make a difference to being a successful baker. How to line a cake tin, how to colour icing, how to pipe a cupcake, which nozzle give which effect etc
The features in this issue
There are loads of recipes as well as beautiful decorating ideas from stencilling and embossing to flooding and stained glass effects
Recipes including very vanilla, triple chocolate and some basic how to’s on piping buttercream to more complex designs. I love the butterfly cupcakes with the iced cookies in them and the cupcakes that really look like roses. They’re incredible.
Raspberry Victoria Sponge anyone? Or a pretty layered cake, like the one on the cover? Yes, please! There are also some dairy free, wheat and gluten cakes as well.
Well what can I say. You will want to make all of these recipes from Mud cake to chocolate chilli cupcakes, Chocolate fondant puddings to chocolate and walnut brownies to name but a few.
I love desserts. In fact I nearly love them more than cakes – but don’t tell anyone! This is one chapter that I have folded down the page corners on every page! Swiss Meringues that are so pretty, Eaton Mess Meringue cakes, Mango tart, yum, yum, yum!
I’ve only recently discovered the fun of baking bread. I have loved making pizza bases this week. They are so much better than shop bought ones. George Thomopoulos, Squires expert bread baker, shares his tried and tested recipes for brown malted loaf, bloomer and rolls and Focaccia – this is what I’m making next.
Also worth checking out ….
- Susanna Righetto’s sugarcraft flowers. You could sell them in a florists shop they look so real.
- The interview with Edd Kimber, winner of the first series of The Great British Bake off.
- Plum chutney and a jam recipe to accompany other recipes.
- In the kitchen with Carlos Lischetti – this man makes models from modelling clay that are incredible. They are so beautiful you could put them on a shelf as an ornament. They are the epitome of perfect.
Bake school is available from WHSMith, Sainsbury’s and selected newsagents for £5.99 or you can buy it directly from the Squires on line shop, but beware, you’ll come away with a lot more than you bargained for if you let yourself loose in the shop. It’s a treasure trove of baking goodies!
Do you buy baking magazines? Which ones are your favorites and why? I’d love to know what to look out for.