Sometimes, a can of frosting is the quickest path to dessert, but its dense sweetness can give away the fact that it came ...

Tea cakes and sponge cakes are made with similar ingredients. Both of these types of cakes have some key differences that bakers should look out for.

The classic Victoria sponge cake is a must for any keen baker. Mary Berry's recipe is easy and delicious, earning over 400 ...

Head pastry chef Catherine Taylor took on the iconic bake as part of our Great Women’s Weekly Children’s Birthday Cake Bake-Off. Her recipe elevates the retro fave with light vanilla sponge and ...

The beloved queen of British baking has shared what she calls her “easiest ever” chocolate cake recipe, and the best part? It ...

Nothing kicks off a day in Britain like the legendary fry-up that’s been fortifying workers since Victorian times. Crispy ...

If you're travelling to the U.K., leave some room in your suitcase as the country is home to some excellent foodie finds that ...

From apple pie to grasshopper pie to even the banana split, these classic desserts are actually distinctly American, and originated somewhere in America.

The origins of this decadent dessert have sparked debate for decades, but whether it’s Australian or Kiwi, it’s seen many iterations over the years.

In an upright mixer or using an electric hand whisk, whisk together the eggs and sugar until the mix almost doubles in size and the mixture holds a ribbon shape (this takes about 5-7 minutes). Then ...

Start by preheating your oven to 180°C (350°F). Grease a rectangular baking tray or Swiss roll tin, and line it with ...

Frugal Depression-era cooks had plenty of tricks to stretch out their ingredients and still make delicious meals and desserts ...