Recipes
Step-by-step baking recipes with built-in timers, serving scalers, and a guided cook mode — everything you need to bake with confidence.
Classic Victoria Sponge
The cake every British baker should have in their repertoire. Equal weights of four ingredients, one bowl, twenty-five minutes in the oven — and a finish of jam, cream, and a dusting of sugar that has not changed since the Queen it was named for.
Lemon Drizzle Loaf Cake
A buttery lemon loaf finished with a sharp, crunchy lemon-sugar crust that soaks into the warm sponge. Almost the entire trick is poking the holes the moment it leaves the oven.
Moist Chocolate Fudge Cake
The chocolate cake that defines the term "fudge". Oil instead of butter for tenderness, hot coffee to bloom the cocoa, buttermilk for tang and rise — and a generous fill of chocolate buttercream. Stays soft for four days.
Classic Carrot Cake with Cream Cheese Frosting
Spiced, oil-based, properly carroty — and topped with the cream cheese frosting that actually pipes. The kind of cake that gets better the day after it is baked.
Classic Red Velvet Cake with Cream Cheese Frosting
The cake everyone recognises and almost no one gets the texture right on. The trick is the buttermilk-and-vinegar combo that reacts with the bicarbonate to create the signature soft, velvety crumb.
Classic Coffee and Walnut Cake
The tea-room classic. Coffee-laced sponge, crunchy walnuts, silky coffee buttercream, and walnut halves on top — a cake that tastes far more grown-up than the four ingredients in the sponge suggest.
Classic Sticky Toffee Pudding
Dark, sticky, comforting — the British pudding that earns its name from a glossy toffee sauce poured over the warm sponge until it soaks all the way through. Worth every minute.
Traditional Bakewell Tart
Crisp pastry, sharp raspberry jam, soft almond frangipane, and a scatter of flaked almonds on top — the British tea-room classic done the proper way, with every component pulling its weight.
Classic Vanilla Buttercream
The dependable, do-anything buttercream — pale, silky, and sweet without being cloying. One bowl, four ingredients, ready to pipe in under 10 minutes.
Rich Chocolate Buttercream
The trick to a chocolate buttercream that actually tastes of chocolate: use both cocoa powder and melted dark chocolate. The cocoa brings depth, the chocolate brings the silk.
Stable Cream Cheese Frosting (Pipes Without Slumping)
The cream cheese frosting that finally pipes properly. Cold full-fat block cream cheese, beaten in last — that one switch is the difference between sliding off the cake and holding a clean swirl.
Silky Swiss Meringue Buttercream
The buttercream that ruins all other buttercreams for you. Glossy, barely-sweet, and so silky it almost feels like custard — the standard for clean wedding-cake finishes and decorator-grade piping.
Chocolate Ganache (with Ratios for Every Use)
Two ingredients, infinite uses — once you know the ratios. Spreadable filling, glossy drip, whippable frosting, or rolled truffles all start from the same simple method: hot cream poured over chopped chocolate.
Royal Icing for Cookies and Cake Decorating
One royal icing base, three working consistencies. Stiff for piping borders, medium for outlines, thin for flooding — all from a single batch with a few drops of water.
Raspberry Cheesecake Brownies
Fudgy brownie batter meets a swirl of creamy raspberry cheesecake in one irresistible tin. Wait at least 3 hours before cutting — the set and flavour are worth every minute.
New York Baked Cheesecake
Silky, rich, and virtually crack-free — this New York-style cheesecake on a buttery digestive base rewards patience with every single slice. The water bath is simpler than it looks.
Buttermilk Banana Cake with Cream Cheese Frosting
Warmly spiced, tender crumb, finished with a thick layer of cream cheese frosting — this one-tin bake is the easiest way to turn overripe bananas into something genuinely impressive.
Cinnamon Sugar Baked Doughnuts
All the flavour of a classic cinnamon sugar doughnut without the frying. These baked, cake-style rings are rolled in melted butter and cinnamon sugar straight from the oven — ready in under 45 minutes.
Nutella Marble Loaf Cake
Buttery loaf cake batter swirled with generous ribbons of Nutella — baked low and slow so it rises tall and slices cleanly. One of the most rewarding loaf tins you'll ever pull from the oven.