Rich raspberry chocolate mousse cake

With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

Edd Kimber’s Bakewell ombre cake

Inspired by the classic Bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting

Hoisin beef with crispy noodle cake

Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables

Strawberry & poppy seed cake

A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries – heavenly

English rose cake

A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals

John Whaite’s Chocolate chiffon cake with salted caramel butter cream

Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing

Choc-peanut fondants with chocolate soil & cherries

Chocolate soil is a big restaurant trend at the moment – serve alongside your melting-middle pud for serious wow factor

Date & ginger malt loaf

A dark, sticky and lightly spiced cake that merges Jamaican ginger cake with sticky toffee pudding and malt loaf

Raspberry red velvet cake

Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting

Gooseberry & hazelnut slices

A nutty sponge cake with jammy gooseberries in a shortcrust pastry case, flavoured with delicate elderflower cordial

Strawberry-mallow cheesecake

Fruit eases the guilt factor of this pretty-in-pink, ricotta-based cake with a shortbread base and marshmallow topping

Chocca mocca caramel cake

A delight at any time, but especially when strewn with chocolate eggs for Easter