Delicate raspberry macarons filled with creamy white chocolate and raspberry ganache infused with vanilla bean—perfect for elegant desserts and gifting.
This Lemon & Thyme Bundt Cake is a refined yet comforting bake that pairs bright citrus with subtle herbal notes. Infused with fresh lemon zest and fragrant thyme, the sponge is light, moist, and perfectly balanced in flavour.
The cake is finished with a smooth lemon icing and delicately decorated with crystallised lemon peel and fresh thyme, creating a beautiful, bakery-style presentation. The sweet-tart icing enhances the citrus, while the thyme adds depth and elegance.
Originally featured as a Great British Bake Off technical challenge, this lemon and thyme bundt cake is a celebration of precision, simplicity, and timeless flavours. Ideal for afternoon tea, celebrations, or when you want a show-stopping cake with a classic British twist.
These White Chocolate and Pistachio Blondies are an indulgent twist on a classic bake, featuring a silky pistachio crème center hidden inside soft, buttery blondie layers. Delicately sweet white chocolate enhances the naturally rich, nutty flavor of pistachio, creating a dessert that feels refined yet irresistibly comforting.
Baked until golden with chewy edges and a melt-in-the-middle pistachio filling, these blondies deliver a luxurious contrast of textures in every bite. The creamy pistachio center adds depth and elegance, turning a simple traybake into a show-stopping dessert.
Perfect for entertaining, gifting, or elevating everyday baking, this white chocolate pistachio blondie recipe is made for pistachio lovers who appreciate rich flavors and beautiful presentation.
If you’re looking for a Kinder Bueno–inspired Macaron recipe, these white chocolate hazelnut macarons are the perfect match. Made with roasted hazelnuts in the shells and filled with creamy white chocolate and hazelnut ganache, they deliver the iconic nutty, chocolatey flavour in an elegant French dessert.
Looking for the ultimate homemade doughnut recipe with a unique twist? These Chocolate Chai Spiced Crème Diplomat filled doughnuts are soft, fluffy, and bursting with flavour in every bite.
For the first episode of series 14, the bakers were tasked to bake the most iconic cake on TV - The Great British Bake Off Cake! This was a perfect first challenge due to the simplicity of bake however this cake has to be decorated perfectly to stand out and get that first position in the Technical challenge. Paul Hollywood’s Chocolate Fudge cake is rich, chocolaty and fudgy and the sharpness from the raspberries on top of the cake cuts through that richness so well. Make sure to leave one raspberry off the cake to make it look exactly like the cake in the opening credits of Bake Off!
Here is my take on a classic Key Lime Pie recipe! Most Key Lime Pies are not usually baked, but I found baking the tart gave me a firmer filling which made it perfect for slicing. The filling for this tart is so refreshing, which makes this tart perfect for summer! The tang of limes was balanced by the sweet, creamy custard, all nestled and held together by a sweet crumbly short-crust pastry. If you can get Key Limes you should use them in the recipe (normal limes work perfectly fine too). It's a dessert that sings of sunshine, warm breezes, and the laid-back charm of a summer evening.
In this recipe, we're combining two all-time favourites – cheesecake and brownies. This is an amazing recipe that brings together creamy vanilla cheesecake and rich chocolate brownies. These Cheesecake Brownies are a must-bake, once you have tried one you will want more and more!
The Technical Challenge for bread week in series 9 of The Great British Bake Off was Non-Yeasted Garlic Naan Breads! The bakers had to make 8 of these in a short time frame. The aeration in these naan breads comes from the baking powder that is used in these Naan Breads which can make it a tricky kind of bread to bake!
These almond croissant cupcakes feature a soft almond sponge, marzipan filling, and toasted almonds, an easy, bakery-style twist on a French classic.