Pass the time in quarantine with a delicious batch of these rich chocolate cupcakes.
The Acai Girls have combined two Easter favourites, Hot Cross Buns & Chocolate Orange to bring you a delectable Chocolate Orange Hot Cross Bun.
Hazel Magill, the Head Chef of the Slieve Donard Resort & Spa in Newcastle, which is part of the Hastings Hotels group, shares her recipe for a delectable orange and cranberry drizzle cake.
Chloe Timms ditches traditional baking ingredients with these heavenly coconut flour brownies.
It’s hard not to love this dessert. Cakes made with oil have an intriguingly different texture from those made with butter, and the celery leaves add a refreshing note alongside the white chocolate ice cream.
Eric Frechon shares a quick, easy and ever so quintessentially French recipe, Frechon’s Hazelnut Spread Madeleines.
Dotted with gleaming pomegranate seeds, this fruity cake is an impressive baking jewel.
Everybody’s favourite pudding, brought bang up-to-date as a cupcake with salted caramel buttercream.
Fluffy and delicate, these diet-ditching cupcakes combine zesty lemon and tangy raspberries for a beautifully balanced bite
Chef Baker Florian Gomez shares his top tips for the perfect homemade loaf.
Made with buckwheat, banana and chocolate, banana bread has never tasted so sophisticated.
With a few ripe bananas and a handful of cupboard staples, you can conjure the moistest batch of banana bread. From lip-smacking indulgence to nutritious bakes, three chefs share their recipes for a loaf of banana-filled perfection.
Keep it simple with award-winning chef Mark Best’s buttery banana bread.
Coconut and chocolate is a winning combination and here, two delectable cakes are cut into strips and reassembled to make striped cakes. Let the devouring begin…
Darren Purchese brings a tropical twist to the banana bread game with this banana, chocolate and mango creation.
Chocolate, pear and hazelnut – three of life’s tastiest ingredients rolled into one delicious cake.
Make your next batch of sourdough with a Scandinavian edge thanks to Trine Hahnemann’s recipe.
These brownies are really easy to make – and the oozy salted caramel gives them an extra drizzle of decadence.
World-class pastry chef Eric Lanlard shares his recipe for these delicately delicious Pistachio & Rose Financiers.
The gorgeous look of these bundt cakes is just the cherry on top.