Rainbow cake

A stunning celebration cake of six or seven colourful layers and cream cheese frosting – an impressive showstopper.

Rich raspberry chocolate mousse cake

With a crunchy biscuit base and rich mousse topping, this make-ahead, no-cook celebration pudding is easy as pie

Edd Kimber’s Bakewell ombre cake

Inspired by the classic Bakewell tart, the raspberry jam and almond flavours of this sandwich sponge complement the stunning pink graduated frosting

Hoisin beef with crispy noodle cake

Marinade sirloin steak in Chinese sauce, then serve with an omelette-like, egg noodle patty with vegetables

Strawberry & poppy seed cake

A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries – heavenly

Chocolate, raspberry & rose tart

Make this decadent pudding, with amaretti and bourbon biscuit base, ahead of time then decorate with Turkish delight and rose cream before serving

English rose cake

A stunning floral layer cake, flavoured with rosewater and layered up with vanilla cream, raspberry icing and crystallised petals

John Whaite’s Chocolate chiffon cake with salted caramel butter cream

Give this celebration sponge a showstopping finish by piping spikes of ganache on top and filling with salted caramel butter icing

Mini chocolate cheesecakes

Kids will love making these little chocolate cupcakes, with a crunchy biscuit base and Easter egg topping

Chocolate balloon bowls

These edible bowls will turn your dinner party dessert into something really impressive – fill with ice cream or your favourite pud

Choc-peanut fondants with chocolate soil & cherries

Chocolate soil is a big restaurant trend at the moment – serve alongside your melting-middle pud for serious wow factor

Raspberry red velvet cake

Puréed fruit imparts much of the colouring in this rosy hued cake, that combines raspberries, cocoa and a good helping of cream cheese frosting