Cake

This recipe makes two loaves of the spiced German fruit bread - keep one for Christmas Day, and give the other as a gift.

With the Laura chef's dessert, it's Christmas time, every time.

Pastry chef Catherine Adams takes us through how to make the high-rise cake, step by step.

It's not what you'd call a traditional pound cake. It calls for different quantities of flour, sugar, eggs and butter, but know this – it is delicious.

Sweet yeasted bread studded with fruit? Come Easter, the hot cross bun is one answer. Pastry chef Catherine Adams introduces another, the traditional Easter bread of Russia.

Hobart's Sweet Envy have crafted their own version of the Central European cake with a crunchy hazelnut filling and a drizzle of dark chocolate ganache.

Get the party started with this classic chocolate-orange cake, with a rich buttercream and crushed Jaffas.

Guaranteed to fill your kitchen with dreamy baking aromas and the irresistible fragrance of grapefruit zest.