Not many presents stacked under the tree will look as inviting as these parcel cakes.
Issue 10
How to flood biscuits with royal icing
Issue 8
How to make a mirror chocolate glaze
Issue 16
How to make a knead and shape yeast dough
Issue 10
How to make a salted caramel sauce
Issue 12
How to make a topsy turvy cake with Bake Club
Issue 7
How to make berry and herb ice cubes
Issue 12
How to make berry & vodka sorbet.
Issue 5
They’re easy to make and they will transform a plain sponge cake into a party centrepiece in minutes.
How to make hard crack toffee for dipping & decorating
Issue 8
How to make marshmallow - by Bake Club
Issue 7
Modelling chocolate can be substituted for sugarpaste in most instances from covering cakes to making flowers and other decorations.
How to make shaped shortbread biscuits.
Issue 5
How to pipe a two-tone buttercream swirl
Issue 7
How to pipe chocolate decorations
Issue 8
How to temper chocolate by Bake Club.
Issue 5
How to make sugar decoration using boiled sweets
Issue 8