This is a cake I made last week to celebrate the anniversary of the Battle of Trafalgar. HMS victory represents one the the Royal Navy's finest Victories, which makes the ship's name very poignant.
Im not a huge fan of baking, so when I finally do, I always tend to make it elaborate and complicated. Here's my take on an elaborate and complicated brownie.
Baumkuchen is known as the 'King of cakes' - and with this recipe you'll see why! The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte.
A lovely cake for any peppa pig fan! I made this for a little boy who was 2 and he totally loved it and clapped in delight when he saw it (I think he thought it was a toy, bless him lol).
Lemon cake, lemon curd filling, and Italian meringue frosting.
This is the Italian answer to Christmas cake. A lovely textured, citrus infused cake or bread that will satiate an appetite for something sweet and delicate to accompany tea or coffee. For this recipe you will need 3 baking-safe panettone paper moulds. Be sure to use paper moulds that are intended for baking.
Festive chocolate truffle Christmas cake covered with cheeky, hand-moulded penguin, made of sugar paste and petal paste.
For a chocolate, pear and walnut upside-down cake, use 2 ripe but firm pears, peeled, cored and sliced, instead of the mango. Substitute 3 tbsp cocoa powder for 3 tbsp of the plain flour, and fold in 30 g (1 oz) finely chopped walnuts instead of the coconut.
An easy cake, cut and assembled to look like a treasure chest and filled with sweets, is held together with chocolate spread. Put the jar of chocolate spread in a warm place one hour before before you need to use it.
Otherwise known as Vacherin - this cake consists of delicious layers of crisp hazelnut meringue, sandwiched together with whipped cream and garnished with strips of rich, dark chocolate. It's a truly decadent dessert.
I've finally perfected the homemade rolled fondant recipe that requires no egg whites or marshmallows, and can be made with most things that the cake decorator will have in the kitchen! It came from the mixing together (after much experimentation and failure) of a few different recipes from cookery books around the house, but I owe the inspiration mostly to my grandmother's magazines from the 50s!
This classic sponge cake contains less fat than ordinary cakes and makes a great choice for a weekend tea.
I made this for Mother's Day because my mum loves tiramisu! I can honestly say it wasn't any more difficult than making any cake - and it was worth the extra time of brushing coffee over the sponge, whipping the mascarpone because the result was amazing, everyone loved it, it went so fast! The mascarpone centre also has a splash of Marsala wine - all the best parts of tiramisu!
What could be better than moist chocolate cupcakes made with Guinness, then topped with a rich, creamy Baileys and chocolate flavoured icing? Not much! Makes 24 cupcakes.
The classic chocolate and cherry cream cake! Chocolate sponge cake is soaked in Kirsch syrup, then layered with buttercream, cherries and cream. It's super-indulgent and perfect for special occasions.
The word 'dobos' means 'like a drum' in Hungarian. However, this cake is named after its creator, Austrian pastry chef Josef Dobos.
This chocolate cake with coconut and its delicious icing are made from scratch. I cook for a living and the people that I have tried this on love it!
Cheesecakes have always been a firm favourite of mine to finish an evening spent wining and dining with friends, or a bit of self indulgence when you're alone. This particular one, subtle in richness but huge on flavour, goes down well with everyone. It's served with a lemon orange compote and crème anglaise.
This sponge cake is always a winner and looks so classic. It's up to you what you fill it with but I like to use raspberry jam with vanilla buttercream. You can also chop up strawberries for the filling. I know it's more traditional to just top it with a dusting of icing sugar but I prefer vanilla buttercream.
This is a delectable combination of flavours, perfect for when figs are in season. The chocolate sponge is light but flavourful, thanks to the yoghurt and olive oil. The cinnamon adds a hint of warmth, but is optional. For a special touch, serve with thick Greek yoghurt that you've whipped with a touch of honey, dust with extra cinnamon and serve with a fresh fig half on the side.