This recipe uses a Pâte Fermentée – a dough made ahead of time and allowed to ferment; this is added to fresh dough to boost flavour.

This classic dessert can be made easily and is a versatile family favourite as well as a luxurious dessert to finish a romantic dinner.

A basic buttercream to decorate cakes and sandwich between layers. This recipe should make enough to fill and coat a two-layer 20 cm (8”) round cake. Try adding flavourings to make chocolate orange icing or add coffee to make mocha icing.

A basic vanilla buttercream to decorate cakes and sandwich between layers. This recipe should make enough to fill and coat a two-layer 20 cm (8”) round cake.

This basic puff pastry recipe is a flaky light pastry made from dough with a layer of butter, which is repeatedly rolled and folded. It’s these laminations that give the flaky texture after baking. It can be used for anything from apple turnovers, cheese straws and sausage rolls.

A marbled red velvet Bundt cake made with buttermilk and vanilla, finished with cream cheese icing.

These rich brownies are made with natural coconut sugar instead of refined sugar. To reduce the sugar content further use a 80% dark chocolate.

Use this icing to decorate biscuits and cakes. You can colour it with food colouring.

Simple bread rolls that are easy to make.

A sweet buttery bun also known as ‘pain au lait’, this is fairly simple to make but can be made more challenging by shaping into longer rolls and experimenting with slashing on top.

A French classic treat; crispy on the outside and spongy and soft on the inside, delicious served with tea or coffee. As a simple variation you could add zested citrus or other extracts. For best results we recommend that you prepare the tin in advance and freeze it for one hour.

A traditional cake everyone will love and perfect for afternoon tea. You can change the filling to any jam or curd you like.