Mary Berry's Ultimate Cake Book (Second Edition): Over 200 Classic Recipes

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Step-by-step photos are designed to help us nail technique – whether we’re making breads like sourdough (loaves, crackers or pizza bases) or pastries like glistening cinnamon knots. As well as pastry (tarts, pies, puff and choux), all manner of traditional and contemporary treats are covered, from cookies to cakes, pavlovas to parfait.

They’re just as great for novices who are tentatively dipping their toe into the buttercream-laced depths of bakery as they are for seasoned pros in pursuit of challenge and inspiration. Mary also shows how to scale the recipe up or down depending on the cake tin sizes you have at home. She wrote the Baking Bible to help everyday cooks learn the basics of what it takes to make a good cake, with a collection of classic bakes, as well as hot puddings and pies, soufflés and meringues, cheesecakes and biscuits to satisfy all your baking needs.This old-fashioned celebration cake iced with ‘American frosting’ has three delicate layers of walnut sponge, filled and covered with meringue frosting – a beautiful bake for someone special. And here is a peek at seven more of our favourites from the book, which you'll be able to make when you get hold of your copy of Mary Berry's Baking Bible. The perfect summer cake, this is a lovely recipe for using a bounty of ripe strawberries even if Wimbledon's been cancelled. We may earn commission from some of the retailers, but we never allow this to influence selections, which are formed from real-world testing and expert advice.

He’s starting to pay attention to his boss now more than ever as things seem like they are pointing more and more to reductions in the workplace. Can they utilize the recipes and wise words of this baking authority to benefit them and help Robert keep their job, or will Marie’s baking fail to be impressive? This book takes inspiration from around the world: expect Mexcian-inspired tres leches cake; a riff on US favourite, pumpkin pie; Japanese-influenced roll cake, flavoured – and coloured – by vibrant green matcha; and Australian lamingtons. For those that want it, there is plenty of theory – happily written in plain English – but if it’s just gluten-free recipes that work you’re after, this book will serve you too.Rooted in classic bakes, these recipes take turn after surprising turn to arrive at imaginative flavour combinations, clever hybrids and beautiful designs. It united us in our newfound inclination to invest in digital scales and hand whisks and sparked a baking renaissance. This bible starts at the very beginning (we hear it’s a very good place to start), with an introduction to the essential kit, staple ingredients and common terminology that permeates the flour-dusted world of baking.