The first time I baked this, I got overexcited about the plums. They were perfect—juicy, deep purple, the kind that practically wink at you from

I’ll be honest—this cake almost defeated me the first time. Fresh off buying Cook and Share, I thought, “Ah, an easy fruit cake—what could possibly

There’s something effortlessly special about this blueberry traybake. The sponge is soft and golden, the blueberries bake into jammy bursts, and the creamy mascarpone frosting

The first time I made Queen Cakes, I was rushing—late for my neighbour Sheila’s garden tea and convinced I could whip up a batch in

I made this cake for my mum’s birthday, thinking I was being clever by prepping it the night before. Turns out, mousse doesn’t rush. The

I didn’t think these would disappear so quickly. I baked a test tray to check the swirl, popped into the kitchen to make tea, and

I’d soaked the fruit, zested two whole oranges (and my jumper), and only realised after the fact that I’d poured in warm water instead of

I’ll be honest—this roulade nearly collapsed the first time I made it. I didn’t whip the egg whites enough (rookie mistake), overfilled it with cream,

I’ve baked this cake more times than I’ve boiled the kettle—and if you know me, that’s saying something. It was my gran’s favourite, the one

It looked like a dessert crime scene. The sponge seemed harmless—golden, fluffy, innocent. But the second I started slicing and filling? Total chaos. Cream was