Inspired by Japanese deco rolls, Paul uses different coloured cake batters to make a patterned Swiss roll. Equipment and preparation: You will need a piping bag fitted with a plain nozzle and a hand-held electric mixer.
Like Mary Berry herself, this version of tiramisu is elegant, generous and very sweet. Equipment and preparation: You will need a 38x25cm/15x10in Swiss roll tin, a 18cm/7in square tin and a cook's thermometer.
These little fairy cakes are filled with orange curd and topped with icing, and are even nicer than cupcakes. Equipment and preparation: you will need a bun tin lined with 12 fairy cake cases.
This wonderfully retro pud dates back to the 1950s and is a really fun way to round off a dinner party. Serve it just as it is or add fresh raspberries or strawberries.
Made with a few simple ingredients a love cake would be made when a girl was courting. It would show her suitor that she could cook and therefore be able to look after him when they tied the knot.
A masterclass in how to turn a simple genoise sponge into something really special. Decorated with chopped nuts and coffee buttercream these individual cakes are packed with flavour. For this recipe you will need a shallow 18cm/7in square cake tin and a piping bag fitted with a number 7 star nozzle.
Brighten up a special occasion, or cake sale, with this rich beetroot and chocolate flavour combo, decorated with heart-shaped candied beetroot! For this recipe you will need a food processor.
A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot.
A dash of cinnamon and chewy toffee make this moist apple cake really special. Great served as a dessert with custard or in slices with a cup of something hot.
Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.
A lovely cherry sponge cake with a little extra texture from the ground almonds. Dusting the cherries with flour helps stop them sinking to the bottom of the cake. Equipment and preparation: for this recipe you will need a 23cm/9in savarin mould or a bundt tin (alternatively use a 20cm/8in round cake tin).
Mary Berry's rich, indulgent dessert is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin.
A moist, lemony sponge topped with chocolate ganache and marzipan decorations. It looks wonderfully festive and is a great alternative to traditional Christmas cake. Equipment and preparation: you will need a 20cm/8in deep cake tin.
There are three whole lemons used in the cake, icing and decoration so the flavour is incredibly intense and delicious. Equipment and preparation: you will need 2x 20cm/8in round sponge tins, greased and base lined with baking parchment.