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A rich, spiced nut paste made by combining ground pecans with a cooked honey and egg yolk syrup.
A rich, flourless chocolate sponge filled with whipped double cream and rolled into a classic vegetarian dessert.
Light sponge cakes topped with three distinct fruity icings: marbled lemon cream, pink raspberry meringue, and yellow passion fruit meringue.
Simple and easy small cakes baked until risen and bouncy then decorated with pale colored icing.
A stunning layered dessert featuring sponge, Drambuie-infused whipped cream, fresh strawberries, and summer berries with a caramel garnish.
A complex French pastry feat featuring rough puff, choux buns, passionfruit curd, crème pâtissière, chocolate ganache, and spun sugar.
Dainty sponge squares topped with marzipan and buttercream blobs, dipped in liquid fondant icing and drizzled with dark chocolate.
Delicious individual apple cakes with almond extract and flaked almonds, perfect served warm as dessert or cold for picnics.
Fairy cakes filled with orange curd, topped with buttercream icing and cake wings, then dusted with icing sugar.
A rich, marmalade-style cake made from boiled whole oranges, lightly spiced and layered with creamy orange mascarpone icing.
Individually portioned chocolate sponges layered with blackcurrant liqueur, cherry jam, vanilla cream, and cherries, topped with dark chocolate shavings.
A foolproof, easy recipe for classic fairy cakes with fluffy buttercream icing, lemon curd, and dusting of icing sugar.
A moist dark ale chocolate cake baked in a loaf tin, topped with chocolate icing and malted whipped cream.