Method Spotlight: The Creaming Method. We all know this one, don’t we? (Who else started their baking journey with a Victoria Sponge?) But do we REALLY know her? Click on the image to find out what I know…

“Why do I have to make my life so hard for myself” (She internally screamed to herself as she rolled up the sponge to make Vertical layers when no one asked her to)… It still tasted like cake which was a huge relief by the end of it…

I’m no snob against traybakes just because I went to a fancy French culinary college. And this one, with honey and cardamon, felt so easy it was like rule breaking!

Get your votes in, do we prefer our Red Velvet in layer cake or cupcake form! A fun favourite, click on the image see how we got on (both ways) and my two cents on the argument…

A cake recipe which begged the question; “Is there such thing as TOO much lemon?” Click to find out…

(I also include a Poppyseed brittle which was fun and delicious too)

I mean, I’m not sure this recipe even NEEDS an introduction. I did break some butter creaming temperature rules in making this one though…

STEAMING; another classic method which we shy away from! Please please please give it a go, your cake making game will be forever elevated! Click on the image for recipe/technique notes and a brown sugar custard which blew my own tiny mind…

Fondant Fancies with all that fondant (unsurprisingly) can be super mega sweet so let’s add coffee into element to add that much needed bitterness to help mellow the sweetness.

(Disclaimer the icing can out terribly in this shoot, which is ironic really, I think…)

Another Tea-Time CLASSIC. If we don’t cream the 'absolute shit’ out of the butter and sugar here you will break all the muscles in your hands trying to pipe these. Would you risk it for this biscuit…?

I went through a phase of filling cookies before baking and this recipe was perhaps my favourite result…

(You don’t have to fill your cookies, it’s all optional here…but why not at least think about trying? This recipe is great with out without filling)

A Tart from Breton? What’s his story? Tell me more, I heard no one say…