BLACK FOREST GATEAU

For the cake
200g plain chocolate,broken into pieces
175g unsalted butter
300g light soft brown sugar
3 tsp vanilla extract
3 eggs,separated
300g plain flour
50g cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp bicarbonate of soda
400ml semi skimmed milk,warmed
For the filling
2 x 425g tins black  cherries in syrup
4 tbsp kirsch
3 tbsp black cherry jam
For the icing
200g white chocolate,broken into pieces
568ml double cream

Preheat the oven to 190c/fan 170c/gas 5.Grease and base line 3 x 20cm round sandwich tins then put the plain chocolate into a bowl over gently simmering water.Once melted,set aside to cool slightly.In a large bowl,beat together the butter,sugar and vanilla until creamy.Beat the egg yolks in a separate bowl,add to the butter mixture and beat again.Add the cooled chocolate and beat again.Mix together the plain flour,cocoa powder,baking powder and bicarbonate of soda in a separate bowl.Sieve half of this over the wet mixture,then add half the milk and gently fold together.Repeat with the remaining flour mix and milk.Whisk the egg whites into soft peaks and fold into the mixture then pour the cake mix into the three lined tins.Bake for 20-25 mins until cooked then leave to cool.While the cakes cool,boil the cherries in syrup until reduced by half.Leave to cool.Add the kirsch and mix.Spoon some of the cherry juice over the cakes then leave the cherries to cool.Melt almost all of the white chocolate in a bowl over simmering water and leave to cool.Whip the cream to soft peaks,then add the cooled melted white choclate and gently stir to mix.Put one of the cakes on a plate then spread over a tbsp of black cherry jam,top with just less then a third of the cream and a third of the cherries.Repeat with another layer,then top with the third cake,jam,cream and cherries.Top with chocolate curls or grated chocolate and serve.

COCONUT AND RASPBERRY LOAF CAKE

150g unsalted butter
150g golden caster sugar
1 tsp vanilla extract
3 eggs
250g self raising flour
100g desiccated coconut
4 tbsp semi skimmed milk
6 tbsp raspberry jam
FOR THE ICING
80g icing sugar
2 tbsp raspberry jam
2 tbsp hot water
FOR THE TOPPING
2 tbsp desiccated coconut

Preheat oven 180c/fan 160c/gas 4.Grease a 900g loaf tin.Beat the butter,sugar,and vanilla together until fluffy.Beat in the eggs one at a time with a little flour.Fold in the coconut,remaining flour and milk.Spoon 3/4 of the cake mix into the tin and top with the jam.Spoon the rest of cake mix on top.Bake for 35 minutes,cover and return to the oven fo another 20-25 minutes until cooked and just golden.Leave to cool.Mix together the icing ingredients,drizzle the icing over the cake and sprinkle with the coconut on top.

Chocolate truffle fudge cake

250g butter
55g caster sugar
2tbsp milk
2tbsp golden syrup
1tbsp cocoa
2tbsp drinking chocolate
500g digestive biscuits,crushed
75g chocolate cake crumbs
60g glace cherries
75g raisins
250g dark chocolate

Melt butter,sugar,milk and golden syrup over a gentle heat in a large pan.Once the sugar as dissolved,add cocoa,drinking chocolate and half the biscuits.Mix well and then add all the remaining ingredients except the dark chocolate.Press the mixture into a 20cm/8in square tin.Melt the dark chocolate over a pan of boiling water.Once done,spread it over the biscuit base and leave to set.This should make 30 small bars.

Mango and lime cake

225g self-raising flour
2 tsp baking powder
finely grated zest of 2 limes
225g softened butter
225g caster sugar
4 large eggs
2 tbsp lime juice
25g icing sugar
250ml double cream
2 large mangoes,peeled,stoned and cubed or sliced

Preheat oven to 180c/160c fan/gas 4.Grease two shallow,20cm round cake tins and line with baking paper.Sift the flour and baking powder together in a bowl.Set aside a little of the zest to decorate the cake.Beat the remaining zest together with the butter and caster sugar until soft and creamy.Add the flour mixture and eggs,and beat until mixed.Divide between the cake tins and bake for 25 mins until cooked.As soon as the cakes go in the oven,mix the lime juice with the icing sugar and set aside.When the cakes are cooked,turn out onto a wire rack.Sprinkle on the lime juice mixture and leave to cool.Whip the cream until it just holds it's shape.Sandwich the cakes with half the cream and mango.Spread the remaining cream on top.Decorate with the rest of the mango and zest.

APPLE & DATE CAKES

125g stoned dried dates
1 large eating apple,peeled and cored
175g butter,softened
175g light soft brown sugar
3 large eggs
200g self-raising flour
1tsp ground cinnamon

Preheat the oven to 180c/160c fan/gas 4.Line muffin trays with paper muffin cases.Cut the dried dates into raisin sized pieces and the apple into 5mm pieces.Beat the butter and sugar until soft and creamy.Add in the eggs,one at a time,mixing well between each addition and adding 1tbsp flour with the last egg.Sift in the rest of the flour and cinnamon,then stir in the fruit until just evenly mixed.Divide between the cases and bake for 25 mins until cooked.Cool and serve.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.

Chocolate fudge cake

50g sifted cocoa powder
6tbsp boiling water
3 large eggs
50ml milk
175g self-raising flour
1tsp baking powder
100g softened butter
275g caster sugar
FOR THE ICING & FILLING
3tbsp apricot jam
150g plain chocolate
150g double cream

Pre-heat oven to 180c,fan 160c,gas 4.Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.Blend the cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth,thickish batter.Divide the cake mix equally between the prepared tins and level the surface.Bake for about 25-30 mins or until well risen and the top springs back when lightly pressed with your finger.Leave to cool in the tins for a few mins then turn out,peel off the parchment and finish cooling on a wire rack.To make the icing,warm the apricot jam in a small pan,then spread a little over the base of one cake and top of the other.Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for 10 mins or until the chocolate as melted.Remove from heat and stir the chocolate to make sure it is completely melted.Leave to cool until it is on the point of setting then pread on the top of the apriot on both cakes.Sandwich the cakes together and use a small palette knife to smooth the icing on the top.Keep in a cool place until ready to serve.

Mini marzipan cherry cakes

125g glace cherries
50g marzipan,cut into cubes
25g ground almonds
115g self-raising flour
100g butter,softened
100g caster sugar
100g icing sugar
2 med eggs

Preheat the oven to 180c,160c fan,gas 4.Grease six holes of a silicone muffin fray.Set aside 6 whole cherrys and half of the marzipan.Halve the remaining cherries and mix with the almonds and 1tbsp of flour.Mix together the butter,caster sugar and remaining flour,and beat until creamy.Stir in the cherry and marzipan mixture.Divide between the muffin holes and bake for 20mins.Cool on a wire rack.Mix the icing sugar with 2-3tbsp water.Spoon onto cakes and top with the reserved cherries and marzipan.

Victoria sandwich

225g softened butter
225g caster sugar
225g self-raising flour
4 large eggs
2tsp baking powder
FOR THE FILLING & TOPPING
4tbsp strawberryjam
a little caster sugar for sprinkling

Pre heat oven to 180c,fan 160c,gas 4.Grease two 20cm sandwich tins then line the base of each tin with baking parchment.Put the butter,sugar,eggs,flour and baking powder into a bowl and beat until smooth.Divide the mixture between the tins and level out.Bake in the oven for 25 mins or until top of cake springs back when lightly pressed.Leave to cool and turn out.When completely cold,sandwich the cakes together with the jam.Sprinkle with the sugar and serve.

Chocolate smartie cake

200g self-raising flour
2tsp baking powder
50g cocoa,plus 2tbsp for the icing
4 large eggs
300g butter,softened
225g light soft brown sugar
4tbsp milk
300g icing sugar
2tsp golden syrup
smarties,to decorate

preheat oven to 180c,160c fan,gas4.Line a 33x23cm shallow tin with baking paper.Sift the flour,baking powder and 50g cocoa into a large bowl.Add the eggs,225g butter,the brown sugar and 2tbsp milk and beat until evenly mixed and creamy.Put into the tin and level the top.Bake for 35-40 mins or until top springs back when lightly pressed.Leave to cool on a wire rack.Sift the icing sugar and 2tbsp cocoa into a bowl.Put the rest of the butter in a small pan with the golden syrup and 2tbsp milk and heat gently until melted-don't boil.Add to the icing sugar and stir until smooth,spread on top of cake and decorate with smarties.

Frosted white chocolate Easter cake

250g butter,plus extra for greasing
140g white chocolate,broken into pieces
250ml milk
1tsp vanilla extract
250g self-raising flour
1/4tsp bicarbonate of soda
300g caster sugar
2 large eggs,beaten
For the frosting
300g philadelphia cheese
85g butter,softened
100g icing sugar
mini eggs to decorate

Heat oven to 160c,fan 140c,gas 3.Grease deep 23cm cake tin and line the base with greaseproof paper.Place the butter,white chocolate,milk and vinilla extract in a small saucepan,then heat gently,stirring,until melted.Combine the flour,bicarb and sugar into a bowl with a pinch of salt,then stir in the melted ingredients and eggs until smooth.Pour into the cake tin.Cook for 1hour until golden and swewer inserted into centre comes out clean.Cool in the tin.To make the frosting,beat together the philadelphia,butter and icing sugar until smooth.Spread over cake,then decorate with the mini eggs.

Chocolate fudge Easter cakes

140g soft butter
140g golden caster sugar
3 med eggs
100g self-raising flour
25g cocoa,sifted
For the frosting
85g milk chocolate,broken up
85g soft butter
140g icing sugar,sifted
2 x 35g packs white chocolate
maltesers and mini foil-wrapped eggs

Heat the oven to 190c,fan 170c,gas 5 and put 16 gold cases into a fairy-cake tin.Put all ingredients for the cake into a mixing bowl and mix until smooth.Divide between the cases.Bake for 12-15 mins until risen.Cool on a wire rack.For the frosting,microwave the chocolate on high for 1 min.Cream the butter and sugar together,then beat in the melted chocolate.Spread on top of the cakes and decorate with maltesers and chocolate eggs.

Hot cross buns

For the dough
450g strong white flour,plus some for dusting
2 x 7g sachets easy-blend yeast
50g caster sugar
150ml warm milk
1 egg,beaten
50s unsalted butter,melted,plus some for greasing
oil,for greasing
Spices
1tsp ground cinnamon
1/2tsp mixed spice
1/4tsp grated nutmeg
100g currants
To decorate
4tbsp plain flour
2tbsp granulated sugar

Put the flour,yeast,caster sugar and 1tsp salt into a large mixing bowl with the spices and dried fruit and mix well.Make a well in the centre and pour in the warm milk,50ml warm water,the beaten egg and melted butter.Mix everything together to form a dough-start with a wooden spoon and finish with your hands.If the dough is to dry,add a little more warm water;if it's too wet,add more flour.Knead in the bowl or floured surface until dough becomes smooth and springy.Transfer to a clean,lightly greased bowl and cover loosely with a clean,damp tea towel.Leave in a warm place to rised and doubled in size.Tip the dough onto a lightly floured surface.Knead for a few secs,then divide in to 12 even portions.Shape into smooth rounds and place on a greased baking tray,leaving some room for the buns to rise.Use a small,knife to score a cross on the top of each bun,then cover with a damp tea towel again and leave in a warm place to prove for 20 mins,until doubled in size again.Heat oven to 200c,180c fan,gas 6.When the buns are ready to bake,mix the plain flour with just enough water to give a thick paste.Spoon into a piping bag and pipe a white cross into the crosses you cut earlier.Bake for 12-15mins until golden.While warm melt the granulated sugar with 1tbsp water in a pan,and brush over the buns.

Chocolate orange cake

15og dark chocolate
100g butter
6 large eggs
150g ground almonds
finely grated zest of 2 med oranges
2tbsp freshly squeezed orange juice
100g caster sugar
3tbsp cooca

Preheat oven to 170c/150c fan/gas 3. Grease a round 23cm-deep cake tin with butter and line the base with baking paper.Break the chocolate into squares and put in a bowl with the butter.Stand the bowl over a pan of simmering water until chocolate has melted-make sure the base  doesn't touch the water.Leave to cool slightly.Separate egg yolks from whites.Stir the ground almonds,orange zest,juice and yolks into the chocolate.In a different bowl,whisk the egg whites until stiff.Add the sugar 1tbsp at a time-after each addition,whisk until stiff again.Add a quarter to the chocolate mixture and gently fold in.Then fold in the rewst of the egg whites.Turn the mixture into the cake tin and bake for 35-40min.Leave to cool in the tin for 10min,then turn out and finish cooling on a wire rack.Serve dusted with the cocoa.

Chocolate fridge cake

400g plain chocolate,broken into pieces
100g butter
225g madeira cake,crumbled
30g rice crispies
50g glace cherries
4 digestive biscuits,broken
50g raisins
2tbsp golden syrup
white icing pen

Line a loaf tin with baking paper.Ment 275g chocolate in a bowl over a pan of simmering water.Melt the butterand add to the chocolate along with the madeira.Mix in the rice crispies,cherries,digestives,raisins and syrup,and mix well.Pour into the loaf tin and chill in the fridge for 2-3 hours until set.Remove the cake from the tin ,peel away baking paper and put on a plate. Melt the remaining chocolate and spread over the top of cake and leave to set.Then decorate with the icing pen.Cut into squares and serve.

Berry cupcakes

preheat oven to 180'c,fan 160'c,gas 4.
Mix together 8 tbsp caster sugar,1/2 x 250g pack softened butter,8 heaped tbsp self-raising flour,2 large eggs.Mix till light and fluffy.Spoon mixture evenly into cupcake cases and bake for 15 min then leave to cool.Meanwhile,mix 1 x 200g pack of soft cheese,2 tbsp icing sugar and a handful of raspberries or blackberries until smooth.When cupcakes are cool place a tsp of the icing on top and a raspberries to finish.

Chocolate banana cake

3 Ripe Bananas,mashed 185g Caster Sugar 185g Self-Raising Flour 2 Eggs,lightly beaten 3 tbsp Olive oil 3 tbsp Milk 100g Dark chocolate,chopped 90g Walnuts,chopped Preheat oven to 180c/350F/gas 4.Grease a loaf tin and line the bottom with baking paper. Mix the banana and sugar in a bowl.Had sifted flour,eggs oil and milk.Stir gently for 30sec.Fold in the chocolate and walnuts.Pour the mixture into tin and bake for 55min.Until browned.Leave in tin to cool for 5min.Then turn out onto a wire rack and serve with cream.

Welsh cakes

225g self-raising flour,sitted
1/2 tsp mixed spice
pinch of salt
115g butter,chilled and cubed
75g sugar
75g sultanas
1 egg,beaten
In a bowl place the flour,mixed spice and salt and rub in the butter until it looks like breadcrumbs.mix in sugar,sultanas and the egg and make into a dough.Roll out to 5mm thick and cut into 6cm rounds.Cook on a lightly greased griddle for 3 mins on each side,or until golden.Sprinkle with sugar and serve.

Lemon drizzle loaf

175g/6oz self raising flour 1 tsp baking powder 175g/6oz flora cuisine 175g/6oz caster sugar 3 eggs 2 tbsp milk finely grated rind of 2 lemons Lemon syrup: juice of 2 lemons 115g/4oz caster sugar Sift flour and baking powder into a lrg bowl,add the remaining cake ingredients and beat with a wooden spoon until smooth.Spoon the mixture into a greased and base lined 1kg/2lb loaf tin.Bake in a preheated oven at 180c,350F,gas mark 4 for 1 hour or until cooked.Turn out onto a wire tray.Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.Whilst cake is warm,drizzle the syrup over so that it soaks into cake.

Carrot cake

200g/7oz self-raising wholemeal flour 115g/4oz plain flour 350g/12oz caster sugar 2 tsp cinnamon 2 tsp bicarbonate of soda 250ml/9fl oz flora cuisine 3 lrg carrots,grated 4 eggs Topping: 2 lemons 225g/8oz icing sugar Mix together all dry ingredients in a large mixing bowl. Mix in carrots and gradually beat in flora cuisine and eggs.Pour into a greased and bottom lined 20cm/8" square cake tin.Bake in preheated oven 180c,350F,gas mark 4 for 45-55min.Cool on a wire rack.Use a sharp knife to remove outer pith and then segment lemons.Squeeze out remaining juice and add to icing sugar in a bowl with the segments.Mix gently and spread over the cake.Sprinkle with the zest.