Simple Chocolate Birthday Cake


For the Sponge
  • 225g Unrefined Golden Caster Sugar
  • 225g Unsalted Butter (Softened)
  • 175g Self-raising White Flour
  • 50g Cocoa Powder
  • 2 tsp Baking Powder
  • 4 Free Range Medium Eggs
For the Filling
  • 250g Icing Sugar (We like Silver Spoon)
  • 25g Cocoa Powder
  • 25ml Whole Milk
  • 80g Unsalted Butter
For the Decoration
  • 500g White Sugar Paste Icing
  • 500g Yellow Sugar Paste Icing
  • 100g Blue Sugar Paste Icing
  • 500g Grey Sugar Paste Icing

Rubix Cube Illusion Cake


For the Cake
  • 1.05kg Butter (Unsalted, Softened)
  • 1.05kg Unrefined Golden Caster Sugar
  • 1.05kg Self-Raising White Flour
  • 18 Eggs (Free Range, Large)
  • 525g Plain White Flour
  • 3 tbsp Vanilla Extract
For the Buttercream
  • 500g Buttler (Unsalted, Softened)
  • 1kg Icing Sugar
  • 2 tbsp Vanilla Bean Paste
For the Decoration
  • 2kg Black Fondant Icing
  • 200g Red Fondant Icing
  • 200g Yellow Fondant Icing
  • 200g Blue Fondant Icing
  • 200g Green Fondant Icing
  • 200g Orange Fondant Icing
  • 200g White Fondant Icing

Easter Lemon Cake


For the 6″ Cake
  • 100g Butter (Unsalted) (Softened )
  • 100g Unrefined Golden Caster Sugar
  • 2 Egg(s) (Free Range) (Large)
  • 100g Self-Raising White Flour
  • 1 tsp Baking Powder
  • 1 Lemon Zest (Finely grated)
For the 8″ Cake
  • 175g Butter (Unsalted) (Softened )
  • 175g Unrefined Golden Caster Sugar
  • 3 Egg(s) (Free Range) (Large)
  • 175g Self-Raising White Flour
  • 1½ tsp Baking Powder
  • 2 Lemon Zest
For the Buttercream
  • 500g Icing Sugar
  • 120g Butter (Unsalted, Softened)
  • 30ml Lemon Juice (Fresh)
  • 1 tsp Lemon Zest
  • 2 tbsp Milk

Toffee Apple Crumble Layer Cake


For the Sponge
  • 750g Unsalted Butter (Softened)
  • 600g Unrefined Golden Caster Sugar
  • 150g Unrefined Light Muscovado Sugar
  • 12 Free Range Large Eggs
  • 750g Self Raising Flour
  • 0.5tsp Baking Powder
  • 180ml Whole Milk
  • 0.5tsp Vanilla Extract
For the Crumble
  • 225g Plain White Flour
  • 135g Unrefined Soft Brown Sugar (We Like Billington’s)
  • 1tsp Sea Salt
  • 150g Unsalted Butter (Cold & Cubed)
For the Cinnamon Buttercream
  • 900g Unsalted Butter (Softened)
  • 1.95kg Icing Sugar
  • 2tsp Ground Cinnamon
  • 180ml Whole Milk
  • 1.5tsp Vanilla Extract
For the Filling & Topping
  • 1 Jar Apple Sauce
  • 300ml Salted Caramel
  • 10 Apple Crisps (Optional)

Vegan Apple Crumble


For the filling
  • 575g Bramley apple(3 medium apples), peeled, cored and sliced to 1 cm thick
  • 2 tbsp golden caster sugar
For the crumble
  • 175g plain flour
  • 110g golden caster sugar
  • 110g dairy-free spread (we used Vitalite dairy-free spread)
  • 1 tbsp rolled oats
  • 1 tbsp demerara sugar
  • Oat-based vegan cream or custard, to serve


  1. Heat the oven to 190C/170 fan/gas 5. Toss the apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand.
  2. For the crumble topping, mix the flour and sugar in a bowl with a good pinch of salt. Rub the dairy-free spread in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface – rub these in too.
  3. Pour the crumble mix over the apples to form a pile in the centre, then use a fork to even out. Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish. Sprinkle the oats and demerara sugar over evenly.
  4. Place on a baking tray and put in the oven for 35-40 mins, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 mins before serving.

Pimm’s cake


For the cake
  • 1 cucumber
  • Zest and juice 1 lemon

    300g butter, softened, plus extra for greasing

  • 300g golden caster sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 400g self raising flour
  • 1 ½ tsp baking powder
For the strawberry buttercream
  • 200g butter, softened
  • 500g icing sugar
  • 80g strawberries, hulled
For the lemon buttercream
  • 200g butter, softened
  • 400g icing sugar
  • Juice & zest 1 lemon
For the strawberry filling & decoration
  • 100g strawberries, hulled and sliced plus 3 strawberries, halved, (stalks on)
  • 3 tbsp Pimm’s
  • ¼ cucumber, sliced

Microwave Coffee & Walnut Cake


  • 85g very soft butter
  • 85g golden caster sugar
  • 2 eggs, beaten
  • 85g self-raising flour
  • 2 tsp instant coffee powder
  • small handful of walnut pieces (optional)
For the buttercream
  • 1 tsp instant coffee powder
  • 1 tsp milk
  • 25g very soft butter
  • 100g icing sugar