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 ...

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 ...

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.

"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.

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

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

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 ...

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.