10 great ways to get your bake on

If the Great British Bake Off has got you itching to get in the kitchen, here are ten slices of bakespiration to get you started.

Is there anything more satisfying than a good slice of cake? That was rhetorical, of course there isn’t. If you’re stuck for what to bake, we’ve done the insta-scrolling for you and found a buffet of show-stopping cake recipes for you to try. We’ve even tracked down the recipes. Aren’t we nice?

To help get you started we’ve also got all the bakeware essentials you need to mix, prove and ice your way to star baker. Click here to kit out your cupboards in style.


Bake a rainbow

This cake is guaranteed to wow anyone who looks at it – let alone tastes it. Let your true baking colours shine through and leave the edges un-iced for maximum effect.

The rainbow cake recipe:


  • 500 g all purpose flour
  • 500 g softened unsalted butter
  • 450 g castor sugar
  • 8 eggs
  • 1 1/2 tbsp good quality vanilla extract
  • A good pinch of salt
  • 5 tsp baking powder
  • 80 ml milk
  • Good quality food colouring (Purple, Blue, Green, Yellow, Orange, Red)


  1. Grease and line six 7-inch cake pans, make sure you have 6 medium bowls ready to go for dividing and mixing the batter. Preheat your oven to 170° C.
  2. In a large bowl add your butter and sugar and whisk together until light and fluffy. Either use a hand mixer or a standing mixer.
  3. Crack your eggs in a different bowl and add them two at a time mixing really well between additions. Once you add all the eggs, add the vanilla and mix.
  4. Sift in half of your flour salt and baking powder, using a spatula fold the ingredients and halfway through the folding, add the milk, then mix slightly and add the remaining dry ingredients. Do not over mix, only mix till you do not see any dry ingredients.
  5. Now, if you have a weighing scale then measure the entire amount of batter in a large bowl and divide it by 6 and portion the batter evenly into the six bowls. If you do not have a scale, try and divide the batter between the bowls using an ice cream scoop or just eyeball it.
  6. Add the individual colours to the bowls, I used Ameri-colour brand. And very gently mix the batter till the colour is incorporated, be very gentle.
  7. Once all the colours are mixed, pour the batter into the prepared cake tins and bake them for 20-25 minutes, check after 20.
  8. Let the cakes cool down completely before taking them out of the pan. Then level them using a sharp long knife, if the circumference of the cake is an odd burnt colour, just slightly brush that edge of the cake and the small burnt crumbs would fall down, do this very gently.
  9. Once all your layers are prepped, you can fill and frost the cake with your favourite frosting. I used dark chocolate ganache.

From bakesalotlady.com


Dust with flower

What’s cuter than a cupcake? A cupcake adorned with flowers, of course. Opt for sugar decorations or pull out all the stops with real edible flowers like these rose and pistachio cupcakes.

The Rose & Pistachio cupcake recipe: 


  • 2 eggs lightly beaten
  • cup vegetable oil
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup warm water

Dry mix

  • 2 cups plain flour
  • 1 tsp baking powder
  • 1 tsp bicarb soda
  • 1 1/2 cups castor (granulated) sugar
  • 1/2 cup pistachio nuts finely chopped

Rosewater Swiss Meringue Buttercream

  • egg whites
  • 1 1/2 cups castor sugar
  • 1 1/4 cups butter (280g) at room temperature, chopped
  • 2 – 3 tablespoons rosewater I use 1/4 cup, but just add a few tblsp at a time until you are happy
  • 1 drop pink gel paste colouring


  1. Preheat oven to 180 C
  2. Line two muffin pans with 18 cupcake liners

 Cupcake instructions

  1. In a medium bowl, using a hand whisk, beat together eggs, oil and vanilla
  2. Add sour cream, mix well
  3. Add water, whisk together until well combined
  4. In a separate bowl, sift flour, baking powder, bicarb soda and sugar together
  5. Add finely chopped pistachio nuts. Mix well with a hand whisk
  6. Carefully pour wet mix into dry mix and whisk together until well combined. Using an ice cream scoop, pour batter into cupcake liners.
  7. Bake for 18 minutes or until firm to touch and sightly brown. Cool on wire rack before frosting with Swiss meringue buttercream.

Rosewater Swiss Meringue Buttercream

  1. Separate egg whites from yolks
  2. Put egg whites into a heatproof bowl ( I use my Kitchenaid bowl)
  3. NOTE : Make sure your bowl and whisk are very clean and dry. Rub with lemon juice to get rid of any oily residue that will hinder your egg whites getting fluffy.
  4. Add sugar and whisk together with a hand whisk until well combined
  5. Put bowl on top of a saucepan with 1/2 inch (2cm) water in the bottom. Turn stove onto medium heat and simmer until sugar is dissolved,about ten minutes. * You can check when it is ready by lifting a spatula of mixture, drizzling it and rubbing two fingers between it. Mixture is ready when cannot feel the sugar granules. NOTE : Be careful! It will be hot.
  6. Using an electric mixer with a whisk attachment, whisk egg mixture on med – high until soft peaks form, about 8 minutes.
  7. Change to paddle attachment and reduce speed to the lowest dial.
  8. Gradually add butter, one cube at a time. It is important to keep the mixer on the lowest speed. Keep adding butter until it is all mixed in. This can take around ten minutes.
  9. NOTE : Don’t panic if the mixture looks soupy, then curdled, like scrambled eggs. This is normal and it will eventually come together.
  10. Once your buttercream looks silky smooth, and you are doing the Happy Dance because it worked, add rosewater and one or two drops of food colouring. Woo Hoo! You did it! Now have fun making your cupcakes look pretty!

From mamabearskitchen.com


Cookie up a storm

If you can’t make up your mind between cookies and cake – don’t! Mix the two by baking this scrumptious chocolate chip mega cake.

The chocolate chip mega cake recipe:


  • 350g Salted butter
  • 350g Caster sugar
  • 350g Self-raising flour
  • 6 eggs
  • 300g chocolate chips (100g per colour)


  1. Beat the butter and sugar until white and super fluffy.
  2. Add 2 eggs and 1/3 flour at a time, mixing to combine.
  3. Once all are incorporated, lightly flour the chocolate chips and fold through the batter.
  4. Split between 3, 8-inch cake tins
  5. Bake at 180 degrees Celsius for 25-30 mins, until golden brown.
  6. Sandwich with copious amounts of vanilla buttercream and a layer of mixed chocolate chips.
  7. Top with buttercream, chocolate chip cookies and more chocolate chips.

From www.instagram.com/a.slice.of/


Zest is best

The cake cousin of lemon meringue pie, this chiffon cake is both pretty looking and pretty delicious.

The lemon chiffon cake recipe:


  • 7 large eggs separated
  • 2 cups of cake flour
  • 1 and a half castor sugar
  • 3 teaspoons of baking powder
  • Half a cup of oil
  • A quarter cup of freshly squeezed lemon juice?
  • 2 teaspoons of vanilla
  • Half a teaspoon of cream of tartar
  • Half a cup of water


  1. Beat egg whites with cream of tartar till soft peaks form
  2. Beat the egg yolks with sugar add oil, water, lemon juice and vanilla
  3. Add the sifted dry ingredients till well blended
  4. Add the egg whites to the mixture and fold till well blended
  5. Pour the batter into 2 (greased with cook and spray ) x 22cm round cake tins
  6. Bake for 25 to 30 on 180 degrees till skewer comes out clean ?
  7. Once cooled sandwich the cakes with lemon curd (store-bought is fine)

The meringue

  • 6 egg whites
  • 1 and a half cup of castor sugar
  • A pinch of cream of tartar

Method :

  • Fill a saucepan half way with hot water till it starts to simmer
  • Place egg whites, sugar and cream of tartar in a heatproof bowl of an electric mixer, and place over the saucepan
  • Whisk constantly until the sugar has dissolved and you no longer feel sugar granules, when you rub the mixture between your fingers approx 5 mins
  • Transfer bowl to an electric mixer with whisk attachment and whisk on low speed then gradually increasing to high until soft peaks form after about 5 mins, add vanilla
  • Decorate cake as you wish and enjoy ? ??

From www.instagram.com/justtbaked



Three’s never a crowd when it comes to cake tiers. Level up your usual bake for maximum effect with minimum effort.


  • 425g of canned pumpkin
  • 1 teaspoon of pumpkin pie spice
  • 1 pack of cake mix
  • 3 large, room temperature eggs
  • 1/2 a cup of sour cream
  • 1/2 a cup of buttermilk
  • 1/3 a cup of vegetable oil
  • 1 tablespoon of mexican vanilla


  • Whisk wet ingredients together
  • Sift cake mix
  • Whisk in sifted cake mix
  • Mix until ingredients start to incorporate
  • Prep three cake tins with shortening and a dust of flour
  • Split the cake batter evenly between the tins
  • Bake for 30 minutes at 160 degrees Celsius
  • Let cool in the pan for 3 minutes
  • Ice with a buttercream icing

By www.bakingwithblondie.com


Strawberry delight

Stuck for decorating ideas? Layer on generous helpings of fruit for a decadent and delicious serving for all.



  • 220g self-raising flour
  • 140g sugar
  • 1tsp baking soda
  • 2tsp baking powder
  • Pinch salt
  • 1/2cup soy milk
  • 1/2cup water
  • 60ml melted coconut oil
  • 1tbsp vanilla essence
  • 1tbsp apple cider
  • 1tsp chia seeds
  • Walnuts
  • 1 can of peach slices
  • Strawberries

Caramel sauce:

  • 3/4cup sugar
  • 1tbsp nuttelex (vegan butter)
  • 1 cup coconut milk can
  • 1/4tsp salt

Coconut Frosting:

  • Roughly 2tbsp nuttelex
  • 2tbsp brown sugar
  • 3/4cup icing sugar
  • 1/2cup coconut flour
  • 3tbsp coconut milk
  • vanilla essence.


  1. Mix the dry cake ingredients
  2. Add the wet ingredients.
  3. Split into two cake pans
  4. Bake in the oven for 25-30 min at 180 degrees.
  5. To make the caramel sauce, place butter and sugar in a pan
  6. Once the sugar is melted and has turned into caramel slowly mix in the coconut milk and salt. Be careful doing caramels.
  7. Let it cool down, bring to the fridge.
  8. To build the cake, wet the first layer with syrup from the peach can
  9. Add the caramel sauce, crushed walnuts and sliced peaches.
  10. Repeat for the top layer and add the coconut frosting and strawberries

By www.theproteinpowderchef.com


Muffin compares

Avoid the ‘her slice is bigger than mine’ struggle by knocking out a batch of these delightfully uniform muffins.

Orange, pineapple & coconut sunshine muffin recipe:


(Makes 5)

  • ½ cup buckwheat flour
  • ¼ cup ground almonds/almond flour
  • ½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¼ cup coconut chips/desiccated coconut
  • Pinch salt
  • ½ tsp cinnamon
  • ½ cup fresh crushed pineapple**
  • Zest of 1/2 an orange
  • 1 flax egg***
  • ¼ cup maple syrup
  • 2 tbsp coconut oil + extra for greasing
  • 2 tbsp almond milk
  • Coconut sugar to sprinkle on top (optional)


  1. Preheat the oven to 180 °C
  2. In a small bowl/mug make the flax egg (flax + water), mix and set aside (it’ll become a gel-like consistency).
  3. Mix all the dry ingredients (flour, baking powder, bicarb, coconut, cinnamon & salt).
  4. Add the pineapple and orange zest. Mix and ensure the pineapple is well coated in the flour.
  5. In a separate bowl, mix all the wet ingredients together (flax egg, maple, oil & milk).
  6. Add the wet mix to the dry and combine.
  7. Grease muffin cases with a little coconut oil and spoon in the mixture about ¾ of the way up the case to allow rom for them to rise.
  8. Bake for 20 minutes or until a skewer comes out clean.
  9. Allow to cool and then devour. Due to the fresh fruit they only keep for a few days but you can freeze and defrost them and they keep in the freeze for up to 3 months.

From www.karmafuture.co.uk


Bun’s the word

These sugar encrusted Chelsea buns are all we’ve ever dreamed of. Plus, they’re vegan! So everyone can enjoy them.

Ingredients (Makes 12)

  • 200ml plant milk (I used Oatly barista)
  • 60g dairy free butter
  • 450g plain white flour
  • 2 tbsp caster sugar
  • 5g quick yeast
  • 3 tablespoons aquafaba (chickpea water)
  • Zest of 2 lemons
  • 1 tsp mixed spice
  • 1 tsp salt

For the filling:

  • 30g butter, slightly softened
  • 35g soft brown sugar
  • 100g currants

For the glaze:

  • 2 tbsp caster sugar
  • 1 tbsp plant milk
  • 2 tbsp demerara sugar


  1. Put the milk and butter in a small pan and heat gently to just melt the butter – if it is hot rather than warm, set aside to cool slightly.
  2. Meanwhile, put the flour and sugar into a large mixing bowl and whisk to combine.
  3. Whisk the yeast into the flour mixture, then pour in the warm milk and butter (no need to wash the pan) and the aquafaba.
  4. Stir to combine in a soft dough, then mix in the zest, spice and salt.
  5. Turn the dough on to a clean surface and knead well for about 10 minutes, until smooth and elastic.
  6. Put into a greased bowl, cover and leave in a draught-free place until doubled in size (one to two hours).
  7. Grease a tin about 27cm square.
  8. Punch down the dough on a lightly floured surface then roll out to a rectangle about 25x35cm, making sure the longer side is facing you.
  9. Smear the butter across the surface, then scatter evenly with the sugar and currants.
  10. Press the long end nearest you down on the work surface, then grab the other long end and roll it towards you as tightly as possible.
  11. Using a sharp knife, and pressing down on the sausage as little as possible, cut into twelve pieces.
  12. Arrange in the tin, evenly spaced out and not too close to each other or the edges, then cover and leave to prove until they are touching each other – 30-45 minutes.
  13. Meanwhile, heat the oven to 200C/400F/gas mark six.
  14. Bake for 20-25 minutes until golden, covering with foil if the fruit starts to burn at any point.
  15. Meanwhile, warm the milk in the small pan you used to melt the butter and dissolve the caster sugar in it.
  16. When the buns come out of the oven, brush immediately with this glaze and scatter with the demerara sugar.
  17. Allow to cool before tearing apart. Best eaten on the day they are made

From www.instagram.com/annabellouisehudson


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