Prepare the Cupcake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Line a muffin tin with 10 cupcake cases.
• Sift the cocoa powder into a mixing bowl.
• Melt the unsalted butter in a small pan, then pour it into the cocoa powder.
• Add the vanilla extract, egg, and Guinness, and whisk until well combined.
• In a separate large mixing bowl, sift together the plain flour, bicarbonate of soda, and caster sugar.
• Make a well in the center of the dry ingredients.
• Pour the Guinness mixture into the well and whisk until a smooth, shiny batter forms.
• Spoon or pipe the batter into the cupcake cases, filling them two-thirds full.
• Bake for 17–20 minutes, or until the tops spring back when lightly pressed and a skewer inserted into the center comes out clean.
• Remove from the oven and allow the cupcakes to cool on a wire rack.

Make the Baileys Frosting:

• Using an electric mixer on high speed, beat the unsalted butter and sifted icing sugar together until light and fluffy.
• Add 1–2 tablespoons of Baileys Irish Cream and continue whisking for 5 minutes until the frosting becomes paler and smooth.
• Divide the frosting into two portions.
• Add the black food coloring to one portion, mixing until it reaches the desired shade.
• For a darker color, use a concentrated black food coloring.
• Fit a piping bag with a 1cm plain nozzle and carefully spoon both frostings into the bag, arranging them side by side so that they pipe out together, creating a swirl effect.

Decorate the Cupcakes:

• Pipe a large swirl of the frosting on top of each cooled cupcake.
• Decorate with silver balls and lightly spray with silver shimmer spray for a finishing touch.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 20cm square shallow cake tin and line the base with baking parchment.
• Cream the softened butter and caster sugar together until pale and fluffy.
• Lightly beat the eggs with the vanilla extract, then gradually add them to the butter mixture, beating well after each addition.
• Sift the plain flour and cornflour together and mix with the ground almonds, ensuring there are no lumps.
• Gently fold the dry ingredients into the cake mixture using a spatula, being careful not to overmix.
• Transfer the batter to the prepared tin and level the top with a spatula.
• Bake for about 25 minutes, until the cake is golden brown and springs back when lightly pressed.
• Allow the cake to cool in the tin.

Make the Orange Syrup:

• In a small pan, combine the caster sugar and water.
• Bring to a boil, then remove from the heat and stir in a few drops of orange oil.
• Cut the cooled cake horizontally in half and brush the cut surfaces with the warm orange syrup.

Prepare the Buttercream:

• In a mixing bowl, beat the softened butter and icing sugar with an electric mixer on medium speed until light and fluffy.
• Mix in the vanilla extract.
• Sandwich the cake halves together with most of the buttercream, then refrigerate for 30 minutes to firm up.

Apply the Marzipan and Cut the Cake:

• On a surface lightly dusted with icing sugar, roll out the marzipan into a square large enough to cover the cake.
• Spread a thin layer of the remaining buttercream over the top of the cake and smooth it with a spatula.
• Lay the marzipan on top, trimming off any excess.
• Flip the cake over onto a chopping board dusted lightly with icing sugar so the marzipan is underneath.
• Cut the cake into 4cm cubes and set them right-side up on a wire rack placed over a tray to catch excess fondant.

Ice the Fondant Fancies:

• Put half the fondant in a pan with 2 tablespoons of water and heat gently to no more than blood heat (37°C).
• Do this carefully in a microwave if preferred.
• Mix in a little yellow food coloring.
• Using a tablespoon, pour the fondant over 5 of the cakes, ensuring it covers the sides.
• Work with one color at a time, and scrape the fondant that runs off the cakes back into the pan.
• Add orange coloring to the remaining yellow fondant and use it to ice 5 more cakes.
• Warm the second half of the fondant with 2 tablespoons of water, color it pink, and repeat the process with 5 more cakes.
• Finally, color the remaining pink fondant blue and ice the remaining cakes.
• For more vibrant colors, divide the fondant into 4 portions and color each batch separately.

Finish and Decorate:

• Use a small knife dipped in hot water to gently cut the cakes from the rack.
• Place each cake into a round cake case, pressing the sides gently to shape the case to the cake.
• Decorate with polka dot and chocolate bean sprinkles.
• The cakes will keep in a tin for 3–4 days.

Prepare the Cake Batter:

• Preheat the oven to 200°C/Gas Mark 6.
• Grease a 35cm x 28cm Swiss roll tin and line it with baking parchment.
• Dissolve the green tea powder in the hot water and set aside to cool.
• Sift the plain flour and cornflour together and set aside.
• In a mixing bowl, use an electric beater to whisk the egg yolks with 100g of caster sugar until the mixture is thick and pale.
• Add the cooled green tea mixture to the egg yolk mixture and whisk to combine.
• In a separate bowl, whisk the egg whites with the remaining 60g of caster sugar until stiff peaks form.
• Using a large metal spoon, fold a third of the egg whites into the egg yolk mixture to lighten it.
• Sprinkle a third of the sifted flour mixture over the surface and fold it in gently.
• Repeat the process, alternating between the remaining egg whites and flour, taking care not to over mix and lose volume.
• Finally, fold in the vegetable oil.

Bake the Cake:

• Pour the batter into the prepared tin and level the surface with a palette knife.
• Bake for 10–15 minutes, or until the cake springs back when gently pressed with your finger.
• Be careful not to overcook, as this will make rolling the cake difficult.
• Once baked, transfer the sponge (still on the parchment) to a work surface.
• Place another piece of parchment on top of the sponge and roll it up lightly with the paper.
• This will help shape the roulade and make it easier to roll later.
• Leave to cool completely.

Prepare the Filling:

• Whisk the whipping cream with the icing sugar and vanilla extract until it just holds its shape.

Assemble the Roulade:

• Unroll the cooled sponge onto a piece of parchment lightly dusted with caster sugar (slightly larger than the sponge).
• Carefully peel off the backing paper from the sponge.
• Spread the whipped cream evenly over the surface of the cake.
• Starting with the long side closest to you, gently roll the sponge up, keeping it tight to form a neat roll.
• Once rolled, place the roulade seam-side down on the parchment.

Decorate the Roulade:

• Melt the white chocolate in a microwave or over a pan of gently simmering water (make sure the water doesn’t touch the base of the bowl).
• Transfer the melted chocolate to a disposable piping bag, snip off a small tip, and zigzag the chocolate over the roulade.
• Refrigerate the roulade for 30 minutes to set the chocolate.
• Trim the ends of the roulade to neaten it before serving.

Prepare the Cake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour 8–12 individual oblong cake tins or a 23cm round deep tin.
• In a mixing bowl, combine the ground semolina, ground cinnamon, ground mixed spice, breadcrumbs, and finely ground walnuts.
• Mix well.
• In a separate bowl, use an electric mixer to whisk the egg yolks, caster sugar, red wine, orange juice, and grated orange zest until the mixture is smooth, creamy, and pale in color.
• In another bowl, whisk the egg whites to stiff peaks.
• Gently fold the dry ingredients into the egg yolk mixture.
• Then, carefully fold in the egg whites using a large metal spoon until just combined.

Bake the Cake:

• Spoon the batter into the prepared tins.
• Bake for 18–20 minutes for individual cakes or 35–40 minutes for a large cake.
• The cake is done when it springs back when gently pressed and a skewer inserted into the center comes out clean.

Prepare the Spice Syrup:

• While the cakes are baking, prepare the spice syrup.
• In a small saucepan, combine the caster sugar, water, red wine, cloves, cinnamon stick, and the juice and grated zest of 1 lemon.
• Bring the mixture to a boil, stirring until the sugar is dissolved.
• Simmer for 5 minutes, then remove from heat and strain the syrup through a sieve into a jug.
• Return half of the syrup to the pan and simmer until reduced to a thick, coating consistency.

Soak and Decorate the Cake:

• When the cakes are done, remove them from the oven and immediately pour the syrup from the jug over them.
• Let the cakes soak for 15 minutes.
• Carefully remove the cakes from the tins and place them on a serving plate.
• Add the chopped walnuts to the reduced syrup and drizzle this over the cakes for an extra layer of flavor and texture.

Prepare the Cake Batter:

• Preheat the oven to 150°C/Gas Mark 2.
• Grease a 450g loaf tin and line the base and long sides with baking parchment.
• Using an electric mixer, beat the unsalted butter and golden caster sugar together until pale and fluffy.
• Gradually add the lightly beaten eggs, mixing well after each addition.
• Stir in the vanilla extract and the grated lemon and orange zest.
• In a separate bowl, mix the glacé cherries, sultanas, dried apricots, and whole blanched almonds with a tablespoon of plain flour to coat the fruits and nuts—this helps prevent them from sinking in the cake.
• Sift the remaining plain flour with the self-raising flour and ground mixed spice.
• Fold this flour mixture into the batter using a large metal spoon.
• Carefully fold in the dried fruits and nuts, ensuring the mixture is well combined without over-mixing.
• Spoon the batter into the prepared loaf tin and level the top with a spatula.

Bake the Cake:

• Bake the cake in the preheated oven for 55 minutes, or until it is springy to the touch and a skewer inserted into the center comes out clean.
• Once baked, pierce the cake several times with a skewer and slowly pour over the Cointreau or brandy, allowing it to soak into the cake.
• Leave the cake to cool completely in the tin.

Decorate the Cake:

• Warm the apricot jam in a small pan until it becomes a smooth glaze.
• Brush the top of the cooled cake with the warm apricot jam.
• Decorate the cake with whole blanched almonds and glacé cherries, arranging them in a pattern on top.

Prepare the Cake Batter:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour a 20cm bundt ring tin.
• In a mixing bowl, use an electric mixer to beat the room-temperature butter and caster sugar together until light and fluffy.
• Gradually beat in the lightly beaten eggs, mixing well after each addition.
• Gently fold in the sifted self-raising flour and a pinch of salt using a large metal spoon, ensuring the batter remains airy.

Bake the Cake:

• Transfer the batter to the prepared bundt tin and smooth the top.
• Bake for about 25 minutes, or until the cake is golden brown and springs back when gently pressed with a finger.
• Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool completely.

Infuse the Cake with Coffee and Rum:

• Sweeten the hot black coffee with the caster sugar and stir in the tablespoon of rum.
• Return the cooled cake to the bundt tin and slowly pour the coffee mixture over it to allow it to soak in.
• Immediately invert the cake onto a serving plate and let it cool completely again.
• Prepare the Whipped Cream:
• In a mixing bowl, combine the whipping cream, icing sugar, and vanilla extract.

Whip to medium peaks.

• Spread most of the whipped cream over the cake using a palette knife, leaving some cream for decoration.
• Spoon or pipe the remaining cream into the center of the cake and level it with a spatula.

Decorate the Cake:

• Grind half of the freeze-dried raspberries to a fine powder using a pestle and mortar or spice grinder.
• Use a tea strainer to dust the raspberry powder over the cream-covered cake.
• Sprinkle the remaining raspberry pieces over the top.
• Cut the fresh figs into quarters and arrange them in a circular pattern on top of the cake.
• Finish by sprinkling the candied rose fragments over the figs for an elegant touch.

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and line a 25cm square shallow cake tin.
• In a mixing bowl, whisk the eggs, vanilla extract, and light soft brown sugar using an electric mixer on medium to high speed for about 5 minutes.
• The mixture should become pale, increase in volume, and be thick enough to leave a trail when dropped from the whisk.
• Gently melt the unsalted butter in a small pan.
• Fold the melted butter into the whisked batter using a large metal spoon, taking care not to deflate the mixture.
• Sift the plain flour, ground cinnamon, and baking powder together.
• Add the sultanas and toss to coat them in the flour mixture, which helps prevent them from sinking to the bottom of the cake.
• Gradually fold the flour mixture into the batter, 2 tablespoons at a time, followed by the milk.

Assemble the Cake:

• Transfer the cake batter into the prepared tin and level the surface with a spatula.
• Arrange the thinly sliced apples on top of the batter in a neat, overlapping pattern.
• Sprinkle the apples with the demerara sugar for added sweetness and crunch.

Bake the Cake:

• Bake the cake in the preheated oven for 20–25 minutes, or until the sponge is golden brown and the apples are lightly colored.
• Remove from the oven and allow the cake to cool in the tin.

Prepare the Icing:

• In a small bowl, whisk the icing sugar with enough Calvados or brandy to create a translucent icing.
• While the cake is still warm, brush the icing over the top.

Decorate the Cake:

• Arrange the toasted flaked almonds around the edge of the cake.
• Dust the cake lightly with icing sugar before serving.

Soak the Fruit:

• In a large mixing bowl, combine the raisins, currants, chopped candied pineapple, grated orange zest, and grated lemon zest.
• Pour the Scottish whisky over the fruit mixture, cover, and leave to soak for 24 hours.

Prepare the Cake Batter:

• Preheat the oven to 150°C/Gas Mark 2.
• Grease and line a 20cm round deep cake tin with baking parchment.
• Using an electric mixer, beat the room-temperature butter and light soft brown sugar together until light and fluffy.
• Gradually add the lightly beaten eggs, a little at a time, mixing well after each addition.
• Mix in the orange marmalade until fully incorporated.
• Sift the plain flour, baking powder, ground mixed spice, and ground almonds together.
• Fold this mixture into the batter using a large metal spoon.
• Gently fold in the soaked fruit along with any remaining whisky that hasn’t been absorbed.

Bake the Cake:

• Spoon the batter into the prepared cake tin and level the top with a spatula.
• Arrange the whole blanched almonds in a circular pattern on top of the cake.
• Bake in the preheated oven for 45 minutes.
• Check if the top is browning too quickly; if so, cover it with foil.
• Continue baking for an additional 30 minutes, or until the cake is firm to the touch and a skewer inserted into the center comes out clean.
• Allow the cake to cool completely in the tin before turning it out onto a wire rack.

Serving Suggestion:

• Serve the Dundee Cake sliced with a cup of tea or coffee.
• It also pairs well with a glass of Scottish whisky.

Prepare the Sponge Cake:

• Preheat the oven to 180°C/Gas Mark 4.
• Grease a 40cm x 28cm baking tray and line it with baking parchment.
• Using an electric mixer, whisk the egg yolks with half the icing sugar and the vanilla extract until thick and pale.
• In a separate bowl, whisk the egg whites with the remaining icing sugar until they form stiff peaks.
• Using a large metal spoon, gently fold a third of the meringue into the egg yolk mixture.
• Then, fold in a third of the sifted flour.
• Repeat this process until all the egg whites and flour are incorporated, taking care not to overmix and lose volume.
• Gently fold in the grated orange zest.
• Transfer the batter to the prepared baking tray and level the surface with a palette knife.
• Bake for 5–7 minutes; the cake should have minimal color and feel dry to the touch but not firm or crisp.
• Quickly transfer it to a cooling rack, running a knife around the edges first to loosen it.

Prepare the Chocolate Buttercream:

• Melt the dark chocolate in a microwave or over a pan of simmering water, ensuring the water doesn’t touch the base of the bowl.
• Using a freestanding electric mixer, whisk the egg yolks on low speed.
• In a heavy-based pan, combine the caster sugar and water, stirring until the sugar dissolves.
• Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
• Bring the mixture to a boil over high heat and cook without stirring until it reaches 118°C (soft-ball stage) on a sugar thermometer.
• Slowly pour the sugar syrup onto the egg yolks while mixing on low speed.
• Increase the speed to medium and continue whisking until the mixture is pale, fluffy, and slightly warm.
• Gradually add the cubed butter, whisking well after each addition.
• Once the butter is fully incorporated, remove the bowl from the mixer and fold in the melted chocolate, orange oil, and a pinch of salt.

Assemble the Dobos Torte:

• Cut the cooled sponge cake into 6 equal strips.
• Place the first strip on a cake card and spread a layer of chocolate buttercream on top, making sure it’s as thick as the sponge layer.
• Place the next strip on top and repeat the process until all the sponge layers are used.
• Cover the top and sides of the assembled cake with the remaining buttercream, applying a thicker layer on the sides.
• Press the chopped toasted hazelnuts onto the sides of the cake to cover.
• Place the cake in the fridge to firm up while you prepare the caramel decorations.

Prepare the Caramel Decorations:

• Line a baking sheet with a silicone mat.
• In a heavy-based pan, combine the caster sugar and water, stirring well.
• Wash down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
• Bring the mixture to a boil over high heat and cook without stirring until it turns into a golden caramel.
• Immediately spoon the caramel onto the silicone mat in irregular shapes.
• Allow the caramel to cool and harden.

Decorate the Cake:

• Remove the cake from the fridge.
• Carefully place the caramel shapes on top of the cake for decoration.

Serving Suggestion:

• Serve the Dobos Torte chilled or at room temperature with a cup of strong coffee or tea.

• Prepare the Cupcakes:
• Preheat the oven to 170°C/Gas Mark 3.
• Line a 12-hole muffin tin with cupcake wrappers.
• Cream the softened butter and caster sugar together until pale and fluffy.
• Gradually add the lightly beaten eggs and vanilla extract, beating well after each addition.
• Sift the self-raising flour and plain flour together, then fold into the batter alternately with the milk, using a large metal spoon.
• Spoon the batter into the cupcake wrappers, filling them just under half full.
• Bake for 20–25 minutes, until a skewer inserted in the center comes out clean.
• Cool on a wire rack.
• Make the Praline Custard Filling:
• Whisk the caster sugar, egg, egg yolks, vanilla extract, plain flour, and cornflour together in a bowl to form a smooth paste.
• Bring the whole milk to a boil in a saucepan, then pour it over the paste, whisking until combined.
• Return the mixture to the saucepan and cook over medium heat, whisking continuously, until the mixture thickens and begins to boil.
• Cook for another minute, then remove from heat.
• Whisk in the praline paste or chocolate hazelnut spread.
• Transfer to a clean bowl, cover with cling film, and allow to cool.
• Prepare the Choux Pastry:
• Preheat the oven to 190°C/Gas Mark 5.
• Line two baking trays with silicone mats.
• In a saucepan, combine the water, whole milk, diced butter, salt, and caster sugar.
• Bring to a boil over medium heat, stirring occasionally.
• Reduce the heat and add the strong white flour all at once, stirring vigorously until the mixture forms a ball in the center of the pan.
• Cook for 30 seconds.
• Transfer the dough to a mixing bowl and beat with a wooden spoon for 1 minute to cool slightly.
• Gradually add the lightly beaten eggs, a little at a time, beating well after each addition until the dough is smooth, shiny, and holds its shape.
• Spoon the dough into a piping bag fitted with a 5mm plain nozzle.
• Pipe small dots (no more than 1.
• 2cm in diameter) onto the lined baking trays, spacing them about 1.
• 2cm apart.
• Dip your finger in water and press lightly on any tips formed on the buns.
• Bake for 15–18 minutes until golden brown and crisp.
• Cool on a wire rack.
• Fill the Choux Buns:
• Fill a disposable piping bag with the cooled praline custard filling.
• Use a skewer to make a small hole in the base of each choux bun, then pipe the filling into the buns.
• Arrange the filled buns on a clean baking tray.
• Make the Caramel:
• In a small, heavy-based pan, combine the caster sugar, liquid glucose, and water.
• Stir well and brush down the sides of the pan with a pastry brush dipped in cold water to remove any sugar crystals.
• Bring the mixture to a boil over high heat without stirring.
• Once the sugar starts to turn golden, remove from heat and dip the bottom of the pan in iced water for 15–20 seconds to stop further cooking.
• Dip the top of each choux bun into the caramel, then place them on a baking tray lined with baking parchment.
• Assemble the Cupcakes:
• Once the caramel on the buns has set, carefully dip the base of each bun in a little caramel and stack them on top of the cooled cupcakes.
• Start with a layer that covers the top of each cupcake, then build additional layers as desired.
• Decorate with sugarpaste flowers and scatter with hundreds and thousands.