Baking Heaven April 2020

APRIL baking heaven 25

maple syrup from Billington’s – it’s so
divine. It’s got a lovely deep intense
f lavour and is excellent for baking!

Do you have a favourite cake
decorating technique and why?
That’s a hard question... it depends on
my mood really! I do love hand-painting
and hand-piping as it’s lovely to spend
time on a cake and really be creative.
However, if I’m pushed for time, then it’s
not as enjoyable as rushing those things
always leads to disappointment so I’d say
if I have plenty of time, hand-painting
and piping work. For a quick idea I just
love doing a pouring ganache and adding
on some edible f lowers or berries.

What’s your go-to dessert when
you’re short on time?
Meringue with cream and fruit.

What do you predict is going to be
the next big trend in the cake world?
I think Terrazzo will be a big cake
decorating effect this year.

What advice would you give
to budding bakers who are
dreaming of a job in the industry?
Find your own style. It’s a hugely
crowded market and now with social
media there’s tons of good businesses,
so you need to find something that
makes you stand out... and be prepared
for LONG hours!

This one might be a tricky
one... what’s your proudest
achievement to date?
Definitely the TV show I would say!

What’s next for you?
Hopefully another show, lots more
work with This Morning (I love doing
the show, it’s such fun!) and I’m
working with Plant-based News too
as my three kids are vegan, so I’ve
been doing lots more plant-based
baking lately!

Easter tiin

CUTS INTO 10-12 PIECES

200g (7oz) unsalted butter

60g (2oz) caster sugar

60g (2oz) golden syrup

300g (10½oz) crushed biscuits

300g (10½oz) dark chocolate

50g (1¾oz) mini marshmallows

a selection of mixed chocolate

Easter treats (I used 1 x 80g

pack Cadbury Mini Eggs,

1 x 80g pack of M&M’s Mini Eggs

and 5 x Malteser Bunnies)

30g (1oz) dark chocolate, melted,

to decorate

1 Line a 23cm (9in) round tin.

2 In a pan, melt the butter, sugar,

syrup and chocolate until combined.

3 Mix the crushed biscuits,

marshmallows and chocolate eggs

etc in a bowl (leave a few eggs

for decoration).

4 Add the melted mixture to the dry

ingredients and gently mix until

everything is evenly coated.

5 Gently press the mixture into the

prepared tin, then decorate with the

eggs that you have put aside. Drizzle

with the melted dark chocolate, then

chill for 2-3 hours until firm.

JULIE T SE AR

To see more of

Juliet 's creations...

follow her on Instagram

@julietsear