Step 1 Heat your oven to 180°C (160°C fan) gas mark 4. Grease 3 x 20cm loose- bottomed sandwich tins with baking paper. Step ...

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

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

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

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 ...

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

Step 2 In a large bowl, beat the butter, sugar and lime zest together, using a hand-held electric whisk, until light and fluffy. Gradually add the beaten eggs, beating well after each addition and ...

FAMILY-RUN Primrose Bakery is known for its spectacularly tasty and beautifully presented cupcakes, and owner Martha Swift ...

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.

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 ...