Friday, 25 March 2011

Baked & Delicious magazine giveaway!

Those nice people behind Baked and Delicious magazine have offered a very special giveaway for one reader of my site.

One lucky reader will receive issues 2-5, that’s 4 magazines INCLUDING all the silicone bakeware that comes with them. Now that’s what I call a prize worth winning! To be in with a chance of winning, simply leave a comment telling me which cake you would choose to be the cover star of the first edition of your own baking magazine, and why.

The lucky winner will be selected at random at 10am on Friday 1st April, and must be able to email me their address by Wednesday 6th April as Baked and Delicious wish to send out the magazines shortly after. The prize can only be sent to a UK address. Good luck!

26 comments:

verity said...

Fantastic prize! I'd make a super-duper chocolate gateau covered with edible chocolate leaf so that the picture glinted on the cover, enticing people to pick up the new magazine! (and to celebrate the fact that I had a baking magazine!)

Laura said...

Spiced apple and caramel cupcakes with a penuche and roasted cashew nut topping, delish!

Deepa said...

Black forest gateau is my favourite thing to make when cherries are in season. Chocolatey, creamy, fruity. yum!

ilikeyoursundress said...

Red Velvet! I just love when a slice is taken out and you see the white contrast with the dark red. It is always delish too! :)

Trash said...

My favourite tins to use are the ones that create chequerboards slices when you cut into the cake and to make it work properly you need high-contrast cakes.

I would go for deep chocolate and red velvet a) bc the colours would look great to gether and b) the choc and vanilla flavours are a perfect match. The whole lot would be iced with a floofy Italian meringue to make the cake zing both as a whole and as a slice!

DrCake said...

Wow, what a website to stumble upon! I would have a matcha chiffon cake because it's unusual and would catch people's attention. The cake would also have a pretty flower patterned dusting of icing sugar on the top to make it more attractive. Nice and light but very delicious!

Tom said...

I think there's not enough fruitcake in the world, so it would be the St George cake you posted a few weeks ago. I baked it on Saturday and it was exactly what I remember my grandma making when I was little.

Victoria said...

Red Velvet layer cake with mini red velevet cupcakes arranged around it on the table....my fave cake...our wedding cake...and a total show stopper!!!

blushingbride said...

for me it would have to be carrott cake because its my absoulte favorite :)

Choclette said...

as you know I have the first edition of this and would love a few more and as a keen user of silicone would love to get my hands on the complete set.

I think I'd have to have my four bar chocolate cake on the front cover as it's such a winner.

Chloeeeyy:) said...

I love the new magazine & i think i would put 'Mile-High Chocolate Cake' :)
Four dark, moist layers are sandwiched with silky milk-chocolate frosting. A new classic.

Lisa said...

A wonderful moist, light coffee and walnut cake with a creamy butter cream filling and topping, with big plump walnuts to decorate the top. Photographed with a slice being removed on a shiny silver cake slice. Can you tell I have thought about this? It is my very favourite cake and I always use your light recipe. Readers of the magazine would not believe how easy it is to make with such lovely results. Mmmm.

Kezia said...

I'd do a sticky Jamaican Ginger cake with tons of custard. How could anyone not fall for that? Yum yum!!

TM said...

For me it would have to be banana and chocolate cake - it looks stunning, it's light and moist - but best of all, I remember eating it from being tiny and I still adore it!

Marina said...

My grandmother, for all of my growing up days, made me a chocolate ice water cake frosted with whipped cream. It was always so perfectly rich, and yet made lighter with the whipped cream topping. And it reminds me of her.
She just passed away, and at her memorial, we pulled all of the baked treats she had made recently out of her freezer and served them, with printed out recipes to go along with them.

JYML said...

My cover star cake for my first baking magazine would be a lemon drizzle cake....my mum and dad are both amazing cooks, I unfortunately never inherited their skills, nothing I attempted was actually edible. Finally after many many years of trying to bake, I somehow managed to make a lemon drizzle cake which my family loved and have continued enjoying since! So this would be on the first cover because everyone has to start somewhere and this cake was it for me! :o)

Lynda said...

I think a Delicious Lemon Sponge Cake with lemon curd filling and lemon icing as whenever my six year old son - a keen baker - see's the picture in his Cookbook he asks to make it.

Suzy said...

I'd have to do a lovely pile of brownies -because they are the first thing I baked and were so successful I haven't been able to stop!

Aveen said...

Maybe a croquembouche, because they look so spectacular... or a battenberg, because they're so pretty and yet so underrated. I can't choose!

Aveen said...

(I actually left this comment before reading your previous post and have just discovered that you're also a battenberg fan - hurrah!)

twannywun said...

Malteser cake! So deliciously bad for you, and reminds me of the ones served at my school :)
karen s
twannywun at hotmail dot com

Jenni said...

Cheesecake Muffins! Sounds strange but thay are gorgeous. It a muffin, but with a cream cheese filling topped with frosting (like you would get ona a carrot cake). They are my favourite thing because they mix two things that I love - cake and cheesecake! Yum yum! There would be loads of them all piled up on the cover too!

Maggie said...

I'd put a lemon drizzle on the front cover because it doesn't matter how many times you make it, it still tastes wonderful.
Still haven't seen this in the shops where I live CC!

Emma said...

Something fresh & summery - lush lemon cupcakes with a limoncello frosting and a lemon coloured butterfly perching on the side - tempting on both the tastebuds and the eye!

Frances Campbell said...

I'd make a Debbie Brown-style fairy castle cake with edible glitter on the turrets.

A great project to let my imagination run wild!

Anonymous said...

Boring boring i know but it would have to be chocolate cake........... it's my favourite......... Nikki