Over-indulging in sweet treats over the Christmas period is a time-honoured tradition which most of us take up with great gusto and enthusiasm. Never ones to refuse an opportunity for a sugar hit, children can usually be found at the front of the queue when it comes to dessert do...

in the fridge until needed. Cut out your gingerbread family and place on a non-stick baking sheet. Repeat with the other dough. Bake for 10 mins or until golden. Cool on a wire rack, before adding faces and outfits with icing and sugar balls or any decorations

separately and divide the Extra Large between the prepared bowls and the Small between the paper cases. Bake both mixtures just under the middle shelf of the preheated oven – 45–55 minutes for the larger bowls, 30–35 minutes for the smaller bowls and 20

The First Baking Activity Book (Dorling Kindersley, £5.99) is a lovely book for first-time bakers. Here is one of the recipes – a Rich Chocolate Cake. The book also comes with stencils in shapes to help you decorate your cake. Serves 8–12Ingredients

oz) brown sugar 1/4 tsp vanilla extract85g (3oz) plain flour1/2 tsp salt1/2 tsp baking powderMethodPreheat the oven to 170°C/325°F/Gas Mark 3. Put the butter and half the chocolate in a heatproof bowl over a saucepan of simmering water (do not let

Dubbed ‘The Baker Celeb’, 27-year-old Lily Vanilli is quite possibly the hippest thing to happen in baking for some time. Cooking up a storm at a recent Downing Street charity event,  she has also graced the cover of the Observer magazine. What

) butter or margarine125g (41/2oz) caster sugar1/2 tsp lemon zest2 eggs125g (41/2oz) self-raising flour 1/4 tsp baking powderFor the cream cheese icing110g (4oz) cream cheese (at room temperature)110g (4oz) butter (at room temperature)1/2 tsp vanilla

baking paperPiping bag, fitted with a star-shaped nozzleMethodPreheat the oven to 180ºC/ 350ºF/ Gas Mark 4. Make the Extra Large Vanilla or Chocolate Sponge mixture and divide it between the cake tins. Bake on the middle shelf of the preheated oven for 30

tin, greased and lined with greased baking paper12-hole bun tray, with paper cases4 piping bags, with varying nozzlesMethodPreheat the oven to 180ºC/ 350ºF/ Gas Mark 4. Make the Vanilla Sponge mixtures separately and spoon the Extra Large quantity

the Large Vanilla Sponge mixture and spoon into the prepared basins until they are two-thirds full. Use the remaining sponge mixture to fill the cupcake cases, allowing approximately 1½–2 teaspoons of mixture per cupcake.Bake all the mixtures in the middle