Simple Cake News Today

From vegan Chinese to African favourites to snackable bakes, these recipe collections will transport and teach you.

The Australian cook, writer and lifelong pasta lover offers a dose of la dolce vita in second cookbook. Make three recipes from the book.

If you are looking to mark the Queen's Platinum Jubilee this weekend with some home-baked treats, take a look at the below recipes

If you are looking to mark the Queen's Platinum Jubilee this weekend with some home-baked treats, take a look at the below recipes

If youre thinking of baking this May Bank holiday weekend, read on to find out three mouth-watering cake recipes... Novelty is a drug. We love new flavours, new recipes, the unusual, the unfamiliar. But most of us also have a core repertoire of dishes that are as much a part of us as the way we dress. We make them because we love eating them but also because we could turn them out in our sleep. I do make cakes that require work (layers of genoise, stripes of mousse-like filling, a glossy ...

Whats the Purpose of Sifting Flour and Other Dry Ingredients When Baking? Kelly Vaughan © Provided by Martha Stewart Living mediaphotos / Getty Images When a recipe calls for sifting flour, confectioners sugar, or cocoa powder, it may seem like an extraneous step, but it is actually the key to super light and fluffy baked goods. Whether you use a traditional flour sifter with a hand crank or a fine-mesh sieve, this baking technique serves a dual purpose. "One, you get a lot o...

How to Release a Stuck Cake from a Pan Kelly Vaughan © Provided by Martha Stewart Living Simon McGill / Getty Images Picture this: Youve mixed the ultimate vanilla cake batter or a fudgy, decadent devils food cake, poured it into the cake pan, slid said pan onto the oven rack, and set the timer. When the cake is baked and has cooled a little, its time to release it from the cake pan. You flip the cake pan over onto a platter or cake stand and expect the cake to slide out seam...

Novelty is a drug. We love new flavours, new recipes, the unusual, the unfamiliar. But most of us also have a core repertoire of dishes that are as much a part of us as the way we dress. We make them because we love eating them but also because we could turn them out in our sleep. I do make cakes that require work (layers of genoise, stripes of mousse-like filling, a glossy mirror of glaze on top) but these are project cakes, they’re not what I slide into the oven on a weekend afternoon...