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Photography by John O’Hagan • Photo Styling by Emily Thomas • Food Styling by Kathleen Kanen Retreat to the library for a refreshing afternoon of scrumptious bites, plenty of tea,...
As autumn leaves begin to fall, our cravings turn to cosy comforts. Who better than our culinary maestro, Chef Alessandro Vitali, to satisfy our seasonal sweet tooth? This issue, h...
Photography by John O’Hagan Recipe Development/Food Styling by Laura Crandall Convene your closest friends to celebrate your love of the beverage with a spectacular menu of delicac...
Earl Grey, chamomile and salabat teas lend citrusy, floral notes to your cakes and cookies.
Cake artist Emma Jayne Morris creates an edible Princess of Wales sculpture from Rice Krispies, modelling chocolate and sugarpaste for Cake International at Birmingham NEC.
Carla Hall’s new cookbook, Carla Bakes: Sweet, Savory, and From the Heart, is bursting with must-try recipes for everything from cakes and pies to her take on Pop-Tarts and more. O...
There’s nothing quite like a perfectly moist vanilla cupcake topped with silky buttercream—and Carla Hall’s recipe delivers! Paired with her dreamy vanilla buttercream that whips u...
Plus, everything we know about the upcoming period drama.
Swap cream and jam for goat’s curd and onion jelly at Time Out’s new favourite afternoon tea
I’ve been a lifelong fan of any coconut-flavored sweet. As a kid, I would happily accept all the coconut pieces my classmates had gotten in their heart-shaped boxes of Valentine’s...
Condensed Milk Cake. If pound cake and sponge cake had a baby, this would be it! Only 6 ingredients! Soft, yet firm with a springy texture and a beautifully rich vanilla flavour. P...
Cake designer, Real Housewives of London star and founder of Chelsea Cake Company Nessie Welschinger shares everything from royal commissions to kitchen catastrophes.
From the blissful threat of ‘death by chocolate’, to a book made of sponge and the lemon drizzle to end them all, these are the bakes that left the biggest impressionsThe Sorting H...
Patti Dann of the beloved Cafe Indigo shares the secret to her iconic carrot cake recipe with VegNews.
Some sage advice from food editor Alice Shields on how to solve a cake crisis
Made from a “family recipe” and lots of love — presumably before the move to Britain.
Put a spin on the classic pudding for your cake tin. Dates and treacle make the sponge layers tender, then sandwiched with sticky toffee buttercream
Stud buttery shortbread with white chocolate and cranberries to strike the perfect balance between rich and fruity
We popped into Café Mondo on Peckham Road for sandwiches and sat outside when I spotted the wonderful-looking pastries at Toad Bakery. Naturally, I had to investigate, so I headed...
And Dr. Michael Greger, How not to Die. Interesting read, if lengthy, and he’s a bit selective on studies he choses to support his view. I think since the introduction of steel r...
The deli on Claypath in Durham used to sell these, bought from the Austrian? bakery in Sunderland. They were absolutely delicious.
With a deep, caramel richness and a bitter undertone, this cake is an excellent addition to your home baking rosterThere’s enough dark chocolate in this gluten-free cake to put it...
Mums is a Nolita bakery that focuses on cups full of fruit compote topped with crumble.
Text by Katherine Ellis Photography by Mac Jamieson Styling by Courtni Bodiford The brilliant chintz pattern bedecked on Crown Ducal’s Ivory Fruit teapot is sure to cheer up an aut...
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