White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios

The Naked Cake

White Chocolate Spiced Cake with Rosewater Cream Cheese and Pistachios meringue pebbles, pistachio, white chocolate green swirl, rose petals

Rhubarb-Almond Cake | http://www.floatingkitchen.net

Rhubarb-Almond Cake

Rhubarb-Almond Cake Rhubarb-Almond Cake An easy recipe for a rhubarb and almond cake that's perfect for all your Spring and Summer celebra.

Try Martha Collison’s (Great British Bake Off finalist) recipe for strawberry, Champagne and rose layer cake crowned with shards of white chocolate and dipped strawberries. Find the full recipe on the Waitrose website.

Try Martha Collison’s (Great British Bake Off finalist) recipe for strawberry, Champagne and rose layer cake crowned with shards of white chocolate and dipped strawberries. Find the full recipe on the Waitrose websit

Peanut Butter and Jelly Cheesecake  from willcookforsmiles.com

Peanut Butter and Jelly Cheesecake

Peanut Butter and Jelly Cheesecake. Amazing cheesecake for the kid in you! Delightful, creamy peanut butter cheesecake made with homemade quick raspberry jelly swirled into it and layered over the graham cracker crust.

Give Candice's raspberry and rhubarb custard drizzle cake from Great British Bake Off a go.

Raspberry and rhubarb drizzle cake with custard

Christmas-Spiced Chocolate Cake

Christmas-Spiced Chocolate Cake

CHRISTMAS-SPICED CHOCOLATE CAKEThere are few more popular ways to end a dinner party than with a fallen chocolate cake – the cakes are so called because they are compact and flourless and, when cooling out of the oven, their rich centres drop and dip a li

Wedding cake - rich dark chocolate cake

Wedding cake - rich dark chocolate cake

Tier two of our three tier wedding cake, this gives a real citrus hit and the drenching of lemon syrup keeps it beautifully moist. From BBC Good Food.

Simple elegance wedding cake

Simple elegance wedding cake

To make a three-tier wedding cake, all you need to do is multiply basic cake mixtures and icings, and take your time, from Good Food Magazine.


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