Ideally the cakes should be completely flat on top. Using a 8–9cm/3¼–3½in round pastry cutter, cut out the centre from three of the cakes (alternatively use a bowl or glass as a guide).

6. Place the cake mix into the cake tin then bake for 1 ¼ to 1 ½ hours until it is golden brown and firm in the middle. 7. Place on a wire rack to allow to cool. 8. Cut the marzipan in half.

This grandmother’s cake recipe will leave you speechless! With a perfect blend of creamy frosting and delicate, moist layers, ...

Crispy on the outside and juicy inside, these crab cakes are perfect as an appetizer or main dish for any seafood lover.

Method Set the oven to 180C (160C for fan ovens) or Gas Mark four. Lightly coat two deep, loose-based round cake tins measuring 20cm (eight inches) in diameter with grease, then cover the base of ...

This moist fruit cake doesn't need to be fed so it's the perfect last-minute Christmas cake. The cake itself is very easy to make – the tricky part is the icing, but you can obviously decorate ...

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 ...

For the cake, place the two whole (or one large) lemons in a small saucepan, cover with water, bring to the boil and simmer for 20 minutes, or until very soft and tender.

Discover the easiest apple cake recipe, featuring the warmth of cinnamon and caramelised sugar. This classic cake combines juicy apples layered over a soft, buttery texture, providing a rich, ...

The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time.

Wellington Cake Shop This venue is a finalist in the icons category in Good Food’s Essential Sydney Cafes and Bakeries of 2025. June 6, 2025 ...