Every element of the classic New Orleans tableside dessert is baked into this showstopping layer cake, from the brown sugar banana sponge to the buttery rum caramel buttercream. It is the kind of cake that makes people set down their forks and ask for the recipe before they have even finished their slice.
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A showstopping Sicilian celebration cake layered with sweetened sheep’s milk ricotta, soaked sponge, and jewel-bright candied fruit beneath a glossy marzipan shell. This is the cake that has graced Palermo’s pasticcerie for centuries, and once you taste it, you will understand why.
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Tangy roasted rhubarb and silky vanilla custard buttercream come together in a tall, showstopping layer cake that tastes like the best version of a childhood sweet. This is the cake you make when you want to genuinely impress someone, and it is easier than it looks.
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Three layers of intensely fudgy dark chocolate cake are stacked with billowy peanut butter buttercream and a glossy dark chocolate ganache, finished with a generous handful of crunchy salted peanuts. This is the cake for the person who wants chocolate and salt and something a little dramatic on their dessert table.
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A showstopping French-inspired entremet built from layers of tender chocolate sponge, silky praline crémeux, crunchy feuilletine, and dark chocolate mirror glaze. This is the kind of cake that makes a room go quiet the moment it is sliced.
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This featherlight sponge rolls up around a generous layer of strawberry jam and softly whipped cream for a dessert that looks impressive but rewards patience with a perfectly spiral slice. Once you understand the simple science of a Swiss roll, it becomes one of the most satisfying bakes in your repertoire.
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This Italian-inspired ricotta cake is impossibly moist with a tender, almost custardy crumb, brightened by fresh lemon zest and finished with a glossy, jewel-toned blueberry glaze. It comes together in one bowl and looks stunning on any table, making it the kind of recipe you will return to again and again.
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A quintessentially British teatime showstopper, this Battenberg hides a cheerful pink-and-yellow checkerboard inside a golden marzipan wrap. Once you understand the simple trick of baking the two sponges side by side in one divided tin, it is far less fussy than it looks.
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