Red berry coulis

A versatile redcurrant and raspberry sauce to serve on desserts, with cake or spooned onto ice cream

Lemon drizzle scones

We've combined two of your favourite baking recipes to create one tea party treat – zingy lemon drizzle cake and traditional English scones

Vegan rhubarb & custard bake

Use clever replacements in this dairy-free fruit pudding with soya custard. Serve as a cake or warm for pudding

Chocolate tiffin Easter nest

Frances Quinn’s fridge cake makes a great novelty centrepiece. Make the ‘nest’ from pretzels, peanuts and raisins, and fill with chocolate eggs

Spiced fruit & pistachio bread wreath

Take the eccles cake to a whole new level by using the classic currant filling to make this decorative bread

Chocolate sponge with hot chocolate custard

This rich, sticky chocolate cake is given a low-fat ‘bakeover’, then served with chocolate custard for a perfect retro, weekend pud

Coconut & mango sponge

This thrifty traybake sponge used canned fruit and coconut yogurt. Cut into squares and serve up at a party or cake sale

Easiest ever Battenberg

This classic chequerboard cake wrapped in marzipan is easier to achieve than you think

Chocolate, raspberry & rose Battenberg gateau

Traditional Battenberg is given a bakeover with this chocolate, rose and raspberry chequerboard cake

Lemon roulade

Classic lemon drizzle cake gets a 'bakeover'. This striped sponge roll is filled with lemon mascarpone

Chocolate gingerbread brownie bars with fudgy icing

These luxurious bars are based on a classic flourless cake, so they're rich and light in equal measure

Bakewell trifles

These cherry and almond desserts will really impress your guests. The amaretti biscuits give it a special touch