Carrot cake porridge

Try a twist on porridge with our carrot cake version, with carrots, raisins, cinnamon and nutmeg flavours. Full of energy, it will set you up for the day

Ultimate traditional Victoria sponge

Take the classic Victoria sponge cake to a whole new level by using crème diplomat in place of standard whipped cream, and sweet macerated berries

Chocolate ganache drip cake

Make this impressive chocolate ganache drip cake with Swiss meringue buttercream for a special occasion. This indulgent sponge is perfect for a celebration

Flourless chocolate cake

Treat someone to this flourless chocolate cake. It’s ideal for anyone following a gluten-free diet, and makes an irresistable dessert with fresh berries

Victoria sponge loaf cake

Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper

Strawberry cake

Make the most of strawberry season with our strawberry cake, with light sponge, jam and soft cheese icing. It makes a fabulous centrepiece dessert

Vegan birthday cake

Bake a plant-based version of a chocolate fudge cake for a birthday party. Everyone can enjoy it, including guests who have a dairy intolerance or egg allergies

Easy vanilla pound cake

Bring a smile to your friends and family with a slice of our vanilla pound cake. It’s the perfect partner to a cuppa for elevenses or afternoon tea

Apricot, almond & polenta cake

Pair almonds and apricots in this moreish cake. Made with polenta, the cake has a lovely moist texture and a fruity tang. Enjoy with crème fraîche

Ginger & white chocolate cake

Bake our sticky ginger cake in a bundt tin for the wow factor. Spiced with stem ginger and decorated with white chocolate icing, it’s a real crowd pleaser

Simnel cake

Celebrate Easter with a springtime seasonal bake. This classic simnel cake is packed with dried fruit and spices and topped with marzipan

Lemon curd & orange cake

Enjoy a slice of lemon curd and orange cake for elevenses or afternoon tea. Top with flaked almonds and lemon zest and serve with a cuppa