Get ready for a delightful and adorable twist on a classic dessert with these incredible Mini Pineapple Upside-Down Cupcakes!

Bake the cake in the centre of the oven for about 25 minutes, or until the sponges have risen. Remove from the oven and leave the cake to cool in the tin for five minutes.

Made with "simple ingredients", this cake doesn't require any sugar or butter, and there's no need to switch on the oven to bake it. Instead, the cake is steamed on the hob in a pan of boiling water.

Learn how to make a beautiful and elegant Strawberry Charlotte Cake from scratch. This dessert features a light and fluffy sponge cake layered with a creamy strawberry filling and topped with ...

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The method kicks off by preheating the oven to 180C (160C Fan), preparing the tin with a good grease and lining it neatly with baking paper. To start crafting the chocolate sponge, mix cocoa ...

Ingram’s siren cake (below) is no exception, combining bitter chocolate, sour cherries and sea salt to make a dreamy wreath-like creation that’s “very mousse-y”, and definitely worth your ...

Equipment 1 x 20cm small loaf tin or 20cm round cake tin Method Place the butter, sugar, bi-carb soda, cocoa powder and water into a deep saucepan over medium-low heat. Gently bring to the boil ...

Try it for yourself. "These are robust, and I say I'm going to try it," she said with a laugh. "I'm going to try baking a cake in a tin, because it just seems so convenient." ...

After putting the cake baked in a tin through a number of tests to determine whether it was safe to eat, Merschrod said she was genuinely surprised by the results. "The cookie tin baked really well.