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—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:
Mary Berry’s Timeless Victoria Sponge Read More »
The first time I made butterfly cakes was on a dreary Tuesday afternoon when I was feeling a little down. My fridge wasn’t stocked with anything fancy—just the basics like eggs, margarine, and self-raising flour. I needed something quick to lift my spirits, so I grabbed Mary Berry’s Fast Cakes book. At first, I thought
Mary Berry’s Delightful Butterfly Cakes Read More »
I’ll be honest—the first time I made Mary Berry’s Madeira Cake, I expected something light and refined. Instead, I ended up with a slightly domed sponge that had a crack across the top, almost like it had split its trousers. I was a little disappointed. But here’s the twist—the crack is exactly what you want!
The Ultimate Madeira Cake by Mary Berry Read More »
If I had a pound for every time someone told me Black Forest gâteau was outdated, I’d have… well, enough to fund a cherry orchard. But here’s the truth: when it’s made fresh—from scratch, with care—it’s anything but old-fashioned. It’s indulgent, dramatic, and downright delicious. I learned the hard way: don’t rush the process. The
Mary Berry’s Black Forest Gâteau (Chocolate Cherry Cake) Read More »
Let’s be honest—this cake tested my patience. I’ve always admired the elegance of a Battenberg: that neat, pink-and-plain checkerboard tucked under a golden layer of marzipan. It’s the epitome of tea-time sophistication. When it comes to retro classics, Mary Berry’s Cherry Cake has that same nostalgic charm. But when I first tried making this Battenberg,
Recipe for Mary Berry’s Battenberg Cake Read More »
I was trying to impress my northern mother-in-law—the kind who grew up on proper Lancashire bakery Eccles cakes. “Don’t mess about with the filling,” she told me. Naturally, I did the opposite. I used store-bought puff pastry, stuffed them too full, and sealed them half-heartedly. The result? Currant blowouts and soggy bottoms. Once I finally
Recipe for Mary Berry’s Eccles Cakes Read More »