German chocolate cake looks pretty good for 50 -- the combination of tangy-sweet layers and nutty custard is as irresistible as it was when the recipe was first published in a Texas newspaper back in ...

Christmas baking is all about keeping the work to a minimum and the flavour to the max ...

Around this time of year, I buckle down to the considerable task of cleaning the refrigerator. Removing and examining the contents, wiping down the shelves - it takes a few hours. There's always the ...

A classic crème pâtissière (vanilla pastry cream filling) is a creamy custard that is the perfect filling for cakes, eclairs, donuts, and tarts. It has a silky smooth texture and delicious vanilla ...

It’s that time of year again, when 70% of my Instagram feed is taken over by moodily-lit galettes laden with pink celery. And guess what? I LOVE IT. It means spring is here, there’s more day time for ...

1. To make the custard: In a small bowl, sprinkle the gelatin over the warm water, and set aside. 2. In a mixer, beat the egg yolks until pale, then stir in the sherry, 1/4 cup of the sugar, and the 2 ...

The bakers were put to the test for their final Technical Bake of The Great Canadian Baking Show Season 9 with this version of the classic Filipino fruitcake crema de fruta. A crema de fruta, which ...

a few drops of rose essence or rose water to taste (see method) 40g cornflour 1 tbsp freeze-dried raspberry powder SPONGE 150g plain flour 1 Have ready a loose-bottomed 23cm cake tin at least 7cm deep ...

Many of us have tasted the traditional banana pudding and banana pie treats, but have you ever tried a banana cake? Michelle takes the potassium-rich fruit and combines it with simple ingredients to ...