It is not only a sumptuous afternoon tea cake but is perfect for a spring picnic or work lunch. Topping it with cream or yoghurt is also great. 1. Preheat the oven to 170C. Line a 22cm cake tin ...

Remove ice cream cake from freezer. Briefly run warm water over sides and bottom of pan. Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s ...

"It's very rich, and a little bit goes a long way," says food blogger Sarah Kieffer, of her Red Velvet and Cream Cheese-Swirled Ice Cream Cake.

Fold in whipped cream just until mixture is combined and no dark or white streaks remain. Cover and chill at least 8 hours or up to 24 hours. Make the cake layers Preheat oven to 350°F.

Starting from scratch is fun when you have the time. But if you're in a rush, a no-bake cheesecake hits the spot, especially ...

Coarsely chop some bittersweet chocolate and place in a medium bowl. Bittersweet is my go-to because it makes for a rich, not ...

Dairy products aren't always essential for creating something delicious, and these unexpectedly dairy-free kitchen staples ...

The sour cream icing is a favourite and glazes the cake beautifully – the perfect contrast to the tart apricot. In a small bowl, combine the dried apricots and bicarbonate of soda. Cover with ...

Want to bake the cake from scratch? Here's an easy vanilla cake with buttercream icing, which you can use as the base.

Multi-layered, fancily decorated cakes tend to be reserved for special occasions but there’s no reason why this has to be the case. Take a fork to the superb slices on this list on any ol’ day ...

This recipe makes a single-layer cake with buttercream icing. You could also serve it with cream and fruit, or simply with icing sugar.