If you've ever had a panettone or pandoro for Christmas, or even an angel food cake, then you'll be familiar with the light texture of this cake/bread. Easter cake is a tradition in Italy, and for ...

you may want to lightly whip the icing again to loosen the texture slightly. You can freeze iced cakes, too: first freeze the cake, unwrapped; once frozen, cover it in cling film and aluminium ...

If your canned frosting is convenient but a bit blah, then all you may need is a simple ingredient to amp up both the taste ...

Place the cake on a foil board or cake plate. Dust your hands and the work surface with a little icing sugar and knead the marzipan until soft. Roll out half the marzipan to fit the top of the ...

If your cakes lack balance when you start stacking them layers, then look no further than this everyday grocery purchase: the ...

With the crunchiness of walnuts this cake is iced with an egg white-cream mixture and walnuts. Bake in a greased and lined 8" round tin at 180 degrees C for about 30 minutes or until well risen and ...

Spoiler alert: the Berry Chantilly Cake is one of them.

Angel food cake is moist, fluffy ... Brown butter-pistachio frosting has just the right sweet-salty balance for the rich chocolate cake. It's officially time for a comeback.

About Coffee Cake with Mocha Frosting: A delightful and moist cake with an intense coffee flavor. Iced with a creamy coffee mocha frosting. While that's melting, add 3 tablespoons instant coffee to 1 ...

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Use honey sparingly then add a little more for a sweeter icing. Remember that over stirring muffin mixtures will give you a tougher result, so go easy.

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...