WWW.FOODHEAVENMAG.COMWELCOMEHooray! It's Chr istmas! Okay okay, so it isn't quite
yet, but that isn't stopping me from get ting
excited. This is one of my favour ite issues to put
together because, despite the chilly weather,
there's so much to celebrate! Get ting together
with friends and family for a festive feast has to
be the best excuse to don your apron and attempt
to create your best showstopper yet, so in tr ue
tradition, we've gathered some of our favourite seasonal recipes to
inspire you f rom page 9. You'll f ind ever y thing f rom stained-glass
cookies you can hang on your Christmas tree, to tear & share cupcakes
and even candy cane bread but, if you're looking to create something
with a real 'wow' factor this year, then look no further than our step-by-
step Fault Line cake cover star. It's the hottest new trend in cake
decorating and we promise it's easier to create than it look s –tur n to page
88 to f ind out how to make it!
This month we also chat to Liam Charles about his new book and
share some of his delicious recipes on page 43, we find out all about
different varieties of popular apples and which ones are best for baking
on page 76, plus we make par t y per fect bites to feed a crowd on page 22.
Oh, and 10p from every issue sold this month will be donated to
MIND, the mental health charity, so why not buy an extra copy for a
friend and help support a good cause?
Merry Christmas!GET IN TOUCH
Editor Jessica Clark
[email protected]
Publisher Sally FitzGerald
Creative Director Jenny Cook
Art Editor Martin Davies
Printed by
William Gibbons & Sons
“Create your best ever
showstopper with our inspiring
festive cakes and bakes!”
JESSICA CLARK
EDITORCover image © Dani Brazier, Blue
Door Bakery
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NOVEMBER baking heaven 3