Delicious fruity cake that will keep moist for several days.
A chiffon cake is a very light sponge cake made with oil and beaten egg whites. It is the perfect base cake for any special occasion as you can fill with cream or decorate with icing. If you don't have a specific chiffon cake tin with a hole, just use any 25cm diameter tin that is at least 10cm high.
A traditional fruitcake decorated with marzipan balls that represent the 11 Apostles (Judas was excluded). Bake in a deep cake tin.
Yummy chocolate cake with yummy melted marshmallow and chocolate in the middle. Sprinkle with icing sugar if you like.
A light cake is topped with a crunchy chocolate nut topping. This stores well and is great for a ladies coffee morning!
A very simple sponge cake with a mascarpone cream cheese, chocolate and coffee filling, rolled up into a log and dusted with icing sugar. Lovely and light!
This is our family recipe. It's incredibly rich, dense and moist. Fantastic for a special occasion or whenever you need that chocolaty chocolate fix.
I make this cake as stress-relief for my exams (what with you geting to mash it together with your hands!) and I can guarantee that every time you make it it'll come out moist and (close-enough) perfect! I usually sandwich it with jam and chocolate butercream, but for a summer party you can't beat halved strawberries and whipped cream.
What makes this cheesecake heavenly? Stem ginger in the biscuit base, a creamy lemon filling and serving it with a chilled summer fruit compote!
This is a very easy way (even if it is a little sticky at times) to make a delicious fondant. It's great on cakes, biscuits and cookies, or just for your little ones to play with! Leftovers will keep for a few weeks if stored in an airtight container.