Our dessert week is in full swing today as we're baking with The Cake Girl herself, Chef Kristina Lavallee. She's sharing a ...

When I want to impress without saying a word, I make this Opera Cake. It’s elegant, rich, and dramatic—just like its namesake ...

From sheet cakes to layer cakes, you can't go wrong with these cake recipes made from scratch. Homemade cakes are perfect for ...

As a professional recipe developer focused on baking, I am more aware of the cost of eggs than most folks. Try making a ...

Make the most of rhubarb season with sweet-tart spring recipes that range from cakes and crisps to savory dishes and a ...

Images of rebirth and renewal are everywhere at Easter: hatching chicks, hordes of bunnies and emerging flower buds. Also ...

Transfer half your cake batter into a classic round pan and spread it out evenly before topping this layer with a bit of streusel. Then add in the remaining batter and sprinkle on the rest of the ...

The lemon syrup that is poured over these puddings just before you serve them gives it a delicious moistness and the fragrant citrus flavour is irresistible. It also works with oranges instead of ...

These lemon and lime puddings are yum. Using citrus when it is in season is one of the best things about winter. Our Dad loves these puddings because they are so comforting and scrumptious but ...

Spoon the mulled wine syrup around. Blending the clementines can be done a day ahead of making the rest of the recipe. This cake will keep well for at least three days and up to a week.

Set the cake aside to cool in the tin for 10 minutes, then turn out onto a wire rack and allow to cool completely. Meanwhile, bring the cream and remaining maple syrup to the boil in a saucepan.