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FLAVOURINGS

Once the foundation of your cake has been built, you are free to play with flavour. There are so many to choose from; Odette Williams shares a few favourites…

Vanilla

Vanilla awakens other flavours in a recipe and cannot be rivaled. It’s baking royalty, the queen of cakes. Be sure to choose pure vanilla extract, not imitation flavour or essence. Add the extract last to warm toppings like crème Anglaise or compote, so the liquor in the vanilla doesn’t burn off and lose all of its flavour. I use vanilla bean seeds for special occasions.

Chocolate

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Find the complete article and many more in this issue of Baking Heaven - FebMar 2019
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About Baking Heaven

Get your bake on for Easter! This issue of Baking Heaven is chock full of indulgent treats that are perfect for transforming your stash of Easter chocolates into wow-factor bakes, plus we've whipped up over 20 indulgent chocolatey recipes you will love in your bonus Chocolate mini magazine! Find out step-by-step how to make a zingy lemon sherbet meringue pie, follow our masterclass to making a dreamy chocolate cream pie and get our top five simple tips for decorating a cake inside...