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

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

Just before serving, mix the cream cheese and maple syrup together. Spread over the base of one cake and top with the ... to provide you with a searchable recipe database that would give you ...

Use a tart variety of lemon to give this cake a good citrus flavour ... but you could substitute with 1 teaspoon vanilla extract. This recipe comes from Kathy's new cookbook Meat & Three, RRP$ ...

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

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 ...

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.

Pineapple Cake Recipe: Whipped cream smothered between soft layers of sponge cake, soaked in pineapple syrup and topped with slices of pineapples. This cake recipe is definitely a must try. You will ...

Juliet's serving up a spoonful of nostalgia by baking a retro British favourite - easy syrup sponge. Preheat the oven to 170℃, 160℃ fan, gas 3. Grease a 23cm / 9 inch round fixed-base cake tin ...

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.

The poached rhubarb syrup slowly soaks into the sponge, lightly glazing the top while adding delicious moisture to the cake below. Wine helps to create a moist, fluffy crumb in baked goods while ...