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Lily Vanilli’s Fruity Trifle

London bakery owner, Lily Vanilli, conjures a beautifully striking trifle filled with fresh cherries, dark chocolate and tempting peach slices.   Ingredients To make the trifle: • 1 x 415g can Del...
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Martha Collison’s Pink Lemonade Cupcakes

Zesty sponge with a fresh raspberry buttercream makes the perfect cupcake. The syrup is optional but soaks the cakes in a tangy, lemon flavour for an added burst of zest. Makes 16 Ingredients For the...
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Karen Burns-Booth’s Coconut Cake

Food writer Karen Burns-Booth's spectacular coconut cake recipe is everything you'd want from a showstopping bake. Light, creamy and full of splendour - this cake makes a great centrepiece for any...
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Anthea Cheng’s Vegan Cinnamon Doughnuts

These raw vegan cinnamon doughnuts from Anthea Cheng's Rainbow Nourishments blog are not only beautiful, they're utterly delicious. Made with a mixture of buckwheat, oats, desiccated coconut and dates,...
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Leiths’ Peach Melba Cheesecake

This peach melba cheesecake is as easy on the eye as it is on the tastebuds. Seasonality and quality of ingredients are key here, as you need fragrant, juicy stone fruit and berries that are in their...
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Christina Lane’s Frosted Earl Grey Brownies

Gluten-free and utterly gorgeous - what's not to love about these frosted Earl Grey brownies with rose petals? For the Earl Grey brownies: • ¼ cup + 1 tablespoon buckwheat flour • 3 tablespoons...