This would be great for a summer celebration. Serve with crushed meringues, a pile of berries, and some warmed lemon curd or raspberry sauce drizzled over each slice. This cake uses the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVERY ingredient at room temperature, and mix as lightly as possible once the flour is in there. This

Part of my Guinness-inspired bakes collection. It's a classic boozy chocolate sponge, topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacley flavour. And salted caramel goes ridiculously well with it. Wash it down with a Bailey's.

I feel like St Patrick's Day is celebrated more the St Georges in England. Maybe we love it because it's a great excuse for some excellent Guinness-fuelled shenanigans? Either way, have a bit of cake with it, eh? This is part of my Guinness-inspired bakes collection that will be added to gradually. It's a classic boozy chocolate sponge, topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacle

This is part of my Guinness-inspired bakes collection. It's a classic boozy chocolate sponge, topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacley flavour. And coffee goes excellently with chocolate, and stout. Wash it down with a proper black coffee, or a Bailey's if you're feeling fancy.

This one is smooth with a good lemon kick, and a layer of lemon curd, topped with fresh lemon slices and meringue pieces. I also have a recipe for white chocolate & lemon cheesecake here if you love that combo. Common issues with no bake cheesecakes are: They don't set firm enough, and They ooze water. Both of these problems are caused by the water content in the soft cheese. ALWAYS use full fat. If you have a good independent deli or cheese counter nearby

I don't wanna brag...but this cheesecake is STUNNING. It's a PROPER baked cheesecake. I don't know if it's New York style, because I've never been to New York myself, and everybody seems to argue about what makes a New York cheesecake. But it's light and tangy, and has the topping. When it comes to the topping layer - don't read the words 'soured cream' and be put off - it adds the perfect sweet tang. This is a great master recipe that you can use as a base for all yo

This is part of my Guinness-inspired bakes collection. It's a classic beery chocolate sponge, drenched with Irish cream and topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacley flavour. I can not stress enough how bloody beaut this cake tastes!

A refreshing lemon cheesecake, dressed up pretty with shop-bought mini meringues & fresh fruit, for effortless garden get-together glam.

It's a beauty. That is all. So...common issues with no bake cheesecakes are: They don't set firm enough, and They ooze water. Both of t

I feel like St Patrick's Day is celebrated more the St Georges in England. Maybe we love it because it's a great excuse for some excellent Guinness-fuelled shenanigans? Either way, have a bit of cake with it, eh? This is part of my Guinness-inspired bakes collection that will be added to gradually. It's a classic boozy chocolate sponge, topped with a beautiful creamy mascarpone icing, that mimics the frothy top. Stout gives chocolate cake a rich, malty, almost treacle

No holds barred with this one - the creamy layer tastes like a good quality raspberry ripple ice cream. Dark chocolate ganache drip makes it

Classic, smooth white chocolate cheesecake with tangy passion fruit swirled throughout - a perfect summer dessert for a bit o'summat posh to

Of course you can skip the candied orange peel and pile it high with Terry's segments or Jaffa Cakes. But this right here is a good cheffy

There is physics involved in this one - please perfect your basic vanilla cheesecake before attempting this, or you'll end up with a (delici

Lemon and ginger and treacle-y Parkin, all at once. Smashing. Not that there should ever be such a thing as leftover Parkin, but when I ha

This is a great beginner recipe, using the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVERY ingredient at room temperature, and mix as lightly as possible once the flour is in there. This buttercream recipe is what's referred to in baking circles as ABC - American buttercream, but it's the classic buttercream we all grew up

Everyone loves Lotus Biscoff, don't they? Any brand of biscuit described as Speculoos, or 'caramelised' will work perfectly in this recipe.

The sharp tartness of blackberries teams perfectly with creamy white chocolate. Full disclosure: I froze the one in the photo in slices,...

This would be great for a summer celebration. Serve with crushed meringues, and some warmed lemon curd or raspberry sauce drizzled over each slice. This cake is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVERY ingredient

An absolute, proper, classic cake you've got here - and you can dress it up however you like. Add fruit, nuts, chocolatey bits or sugary sprinkles between the layers, scatter them over the top, and serve with any sweet sauciness you like. This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVERY