Every Mary Berry Cake Recipe in One Delicious Place – Inspired by Mary Berry.
I have to admit, rock cakes weren’t exactly love at first bake for me. My first attempt ended up like little bricks—dry, overly sweet, and way too neat-looking. Definitely not the rugged, charming nubbins I remembered from my gran’s biscuit tin. But I couldn’t give up on them. There’s something so comforting about a good […]
Mary Berry’s Classic Rock Cake Recipe Read More »
When I first attempted Mary Berry’s Lemon Victoria Sponge, I definitely overcomplicated things. I feared the lemon wouldn’t stand out against the buttery sponge, so I doubled the zest. Big mistake—it threw off the balance and ended up tasting more like a lemon-scented candle than a cake. Not exactly the result I was hoping for.
Lemon Victoria Sponge by Mary Berry Read More »
I’ll admit it—I used to quietly push fruit cake to the side at Christmas, right next to those sad, untouched tangerines. It just never won me over. But last November, while the rain battered the windows and I was itching to bake something cosy, I gave Mary Berry’s fruit cake a go. Everything changed. The
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I’ll admit it—the first time I tackled this cake, I was overly confident. “It’s just a Victoria sponge,” I thought. “Simple! Foolproof!” Famous last words. The sponge turned out pale and dense, and the whipped cream melted into a sad puddle because I didn’t wait for the cake to cool properly. But here’s the thing:
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I’ll be honest: the first time I made this Dundee cake, I completely messed up the almond topping. The blanched almonds sank into the batter, and the top ended up looking more like a fruitcake mishap than a proper heritage bake. But I was stubborn. Dundee cake has that charming, old-school vibe—something your gran would
Classic Dundee Cake by Mary Berry Read More »
Let’s get real right from the start: my first Bakewell Tart was a buttery catastrophe. The pastry shrank like a wool jumper in a hot wash, the jam went rogue, and the almonds sank straight to the bottom. It was meant for my neighbour’s garden tea… and ended up as a soggy-bottomed crumble pretending to
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I’ll be honest—my first attempt at Mary Berry’s Sultana Tea Loaf was a total disaster. Picture a soggy-bottomed, sunken-centred mess that looked more like a fruit swamp than a loaf cake. The culprit? Impatience. Soaking the fruit for “a cheeky four hours” while I cleaned the kitchen didn’t cut it. Turns out “overnight” actually means
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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 no time. Spoiler: I couldn’t. I grabbed cold margarine, chucked everything in a bowl, and hoped for the best. The result? Flat, oily little cakes that refused to rise. But
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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 go wrong?” Well… sultanas, that’s what. I didn’t simmer them long enough in the orange juice, so instead of soft and juicy, they stayed dry and chewy, like stubborn little
Shirl’s Traditional Fruit Cake – Mary Berry Style Read More »
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 the fruit bowl. But I went overboard. The middle of the cake collapsed into a soggy mess, the crumble topping slid off like an avalanche, and the whole thing resembled
Plum Crumble Cake – A Mary Berry Classic Read More »