Niki Webster of Rebel Recipes shares her vegan secrets for a delicious plum, fig and almond cake.
Lashings of salted caramel, cream and milk chocolate – now this is our kind of cake.
Celebrate London Cocktail Week (4 – 13 October) with a beautifully boozy bake.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
These cupcakes are a delicious mix between a lemon sponge cake and a lemon meringue pie – all the zest things in life rolled into one.
A few teaspoons full of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.
Matcha green tea has a bitter edge that balances beautifully with grassy garden peas in this creamy, robust little number.
Chocolate and lime is a sleeper combination, but it’s a winner. Think cheesecake, meets key lime pie with a chocolate crust.
Have your cake and eat it too with these five delicious spreads.
If you love cocktails, baking and cake, you’re going to love The Wordrobe’s delicious giveaway with Bakedin
Fragrant, fruity and full of flavour.
Have your cake and eat it too – The Wordrobe chats with Dominique Ansel, the chef behind the iconic Cronut® craze.