45 minutes. Leave the cakes to cool in the basins for 10 minutes before turning out onto wire cooling racks. Use a long, serrated knife to level the bottoms of the cakes. Divide the Buttercream between two bowls and tint one bowl red with the food

Serves 6Ingredients3 eggs85g (3oz) granulated sugar85g (3oz) self-raising flour300ml whipping cream11/2 punnets strawberriesPreheat the oven to 180°C/350°F/Gas Mark 4. Using a hand-held electric whisk, whizz the eggs for a few minutes until thick and pale. Whizz in the sugar. Fol...

and a 20cm/8in round cake tin with greaseproof paper. Cream the sugar and butter together. Beat in the ground almonds and essences until fluffy. Add the eggs one at a time, beating after each addition. Sift the flours together, fold into the creamed

mother is Swiss and I've learnt a lot of yummy recipes from her and her mother too - there was one particularly amazing very moist chocolate almond birthday cake my mother would make. What's it like working in your childhood home? Our house is very homely

–25 minutes for the cupcakes. Leave the cakes to cool in the bowls or tray for 10 minutes before turning on to racks to cool completely. Divide the Buttercream between five bowls and tint each one a different colour with the food colouring pastes. The quantity

Serves 12–14 Ingredients1 Extra Large Vanilla Sponge1 Small Vanilla Sponge1 quantity ButtercreamPurple, pink, yellow and green food colouring pastes1 quantity Glacé IcingAssorted sweets and sprinklesGreen writing icing tubeEquipment33x23x6cm cake

of the preheated oven until a skewer inserted into the middle of the cakes comes out clean. Put the larger basin in the oven for 40–45 minutes, the smaller basin for 30 minutes, and the mini cupcakes for 10–15 minutes. Leave the cakes to cool in the basins and tray

Pastel-hued and cute as a button, this super-sweet Duplo set is unashamedly girly and perfect for a make-believe tea party. The unique design allows pre-schoolers to create cupcakes, muffins, meringues or a full sized birthday cake from any

Frosty The Snowman IngredientsFor the medium-sized cake (to fit an 18cm round cake tin)175g (6oz) unsalted butter, softened175g (6oz) caster sugar3 eggs, lightly beaten1 tsp vanilla extract175g (6oz) plain flour3 tsp baking powderA pinch of salt3

A fabulous chain of French cafés that has been around for 80 years with branches all over the country. They do majestic croissants, pastries and cakes, as well as a mean cheese toastie.For details, visit www.patisserie-valerie.co.uk