Welcome to the woman&home Quiz of the Day. It's our fun, quick quiz you'll find here every Monday to Friday, which will test what you know about the biggest talking points and topics of the moment.

With the latest series of The Great British Bake Off keeping us hooked on who's won Star Baker and who's left the tent each and every week, tonight we'll be tuning in to see the bakers take on some meringue challenges with that iconic Bake Off stand mixer.

Our recent poll in our Behind the scenes of reality TV feature revealed that Bake Off is one of our readers' top three reality TV shows. So if you're a long-time Bake Off fan and have kept up with all of the cake, bread, and cookie-based dramas over the years, now's the time to test yourself with our Great British Bake Off quiz!

Share your scores and let us know how you did in the comments section below!

Can you believe The Great British Bake Off is over already? No, we can't either.

The 12 amateur bakers became the final three last week, and last night, the winner was crowned.

Hassan was the first contestant to leave the show, followed by Leighton, Pui Man, Jessika, Nadia, Nataliia, Lesley, Iain, and then Toby.

It's been an emotional (and of course, pun-filled) ride, and the final three were the brilliant Jasmine, Aaron and Tom. But who took away the coveted trophy?

Who won The Great British Bake Off 2025?

The Bake Off winner for 2025 is Jasmine! Having been made Star Baker a whopping five times during the show's run, it did seem a little like she might've had it in the bag.

Jasmine Mitchell, a 23-year-old medical student from Edinburgh, was crowned the winner after making the largest cake in Bake Off history - her amazing offering stood at 1.2 metres tall.

She says, "I hope that in winning Bake Off I have made my friends, family and Scotland proud. I miss being in Scotland a lot, I grew up in Edinburgh and it’s a big part of my heritage."

"I feel like the more time I spend in London, the more I long to be in the Scottish Highlands!"

Having previously spoken about living with hair loss, Jasmine added, "If I had told myself three years ago that I would be going about my life without wearing a wig, with no hair, I would have laughed and said, ‘Don’t be ridiculous’".

"I could never have imagined being on Bake Off, let alone doing it with no hair."

Speaking further about her incredible win, the baking star continued, "When it was announced that I won, Aaron instantly picked me up and spun me around. My friends and family then ran over and completely surrounded me."

"This felt like such a testament to my whole Bake Off journey. I feel very blessed to have been encouraged, held and supported by so many people throughout the competition, without whom I could never have got to where I did."

“I am so grateful for everyone around me who carried me through the process, especially my boyfriend Theo, my housemates, my family and everyone at our church who unknowingly ate my practice bakes."

The Sage Bakery Boss is a stainless steel marvel of a stand mixer. The simple controls, sleek design, and versatile extra accessories make this a seriously special addition to the stand mixer market.

Having conquered the world of coffee, Sage has decided to try their hand at stand mixers. As you might have guessed from the name, Sage's The Bakery Boss is more than competent and confident in the kitchen. Whether you consider yourself to be a beginner or you sit amongst the ranks of Mary Berry, you'll be well set up with this stand mixer.

I put this through a series of tough tests in our kitchen to work out whether this is worth the splurge. It's been compared to some of the best stand mixers on the market, so if you're debating the splurge, here's everything you need to know.

Specifications

Unboxing

The Sage Bakery Boss comes neatly packaged. Whilst it's not all recyclable, which is a shame, you get a perfectly preserved stand mixer as well as plenty of neat accessories. There are two bowls, one flex edge beater, one normal beater, a whisk, and a dough hook. It's enough to look smart on your counter and to add some style too.

Who would it suit?

At first glance, the controls for the Sage Bakery Boss look a lot more complicated than your average stand mixer. However, as soon as you start using them, you’ll see that they’re actually make simple. As you twist the speed dial, you’ll see a scale light up, which takes you from folding and kneading, to light mixing, to creaming and beating, to aerating and whipping. This is essentially a rebranded low to high scale, but it’s really useful for beginners to know about.

When you use the Bakery Boss, a light will also turn on, helping you to get a better look at your baking task. It’s not an essential, but it is really helpful and I got used to this luxury very quickly. Soon, I felt dismayed if there wasn’t a spotlight on my sponge mix.

Aside from that, the tilt head function. And various accessories work like any stand mixer. They twist and click into place and stay secure in even the toughest task. If you want more of the details about how they work, you’re in the right place. 

What is it like to use?

At first glance, the controls for the Sage Bakery Boss look a lot more complicated than your average stand mixer. However, as soon as you start using them, you’ll see that they’re actually make simple. As you twist the speed dial, you’ll see a scale light up, which takes you from folding and kneading, to light mixing, to creaming and beating, to aerating and whipping. This is essentially a rebranded low to high scale, but it’s really useful for beginners to know about.

When you use the Bakery Boss, a light will also turn on, helping you to get a better look at your baking task. It’s not an essential, but it is really helpful and I got used to this luxury very quickly. Soon, I felt dismayed if there wasn’t a spotlight on my sponge mix.

Aside from that, the tilt head function. And various accessories work like any stand mixer. They twist and click into place and stay secure in even the toughest task. If you want more of the details about how they work, you’re in the right place. 

You get two different beater attachments with the Sage and, over time, I found myself gravitating towards the flex edge beater much more. It’s like having a built-in spatula that wipes down the sides of the bowl. The only time that I opted for metal was when I had hard butter to work with, such as on a pastry task.

To make my cake, I added sugar and butter to the bowl and let the attachment cream them together. I made sure to set the speed to creaming and the mix looked light and fluffy within thirty seconds. Next, I added in the eggs, flour, and cocoa powder. This is a great way to check that your stand mixer can integrate wet and dry ingredients without a problem. 

The big bonus of having the glass bowl is that I could really clearly see that the Sage was doing a beautiful job of mixing my cake batter together. You can see just how glossy and smooth it looks in the pictures and I can promise you that the baked goods were just as delicious. It’s not a tricky task to nail, but the Sage executed the basics perfectly. 

The next step up from mixing cake batter is kneading bread dough. I fitted the hook, added in my flour, yeast, salt, oil, and water, and twisted the dial so that the kneading level was lit up. 

Bread dough is always going to be harder than cake dough, but I was surprised at how much the Sage struggled here. I’ll give it some extra grace because my bread dough recipe is typically on the lower side of hydration, so it made a dough with the top of my ingredients, but just span what I had made in the flour at the bottom. 

I tried a wetter recipe and that seemed to put the Bakery Boss back on track. This bread dough was smooth, elastic, and perfectly kneaded. It’s worth noting that this isn’t quite a bread expert: it’ll cover your basics, but not the more complex recipes. 

Whether it’s cream or egg whites, having a stand mixer that can achieve stiff, glossy peaks in minutes can save you on a lot of arm work. I tested the Sage Bakery Boss on both vegan double cream and normal cream to see how versatile the results would be. It’s safe to say that I was suitably impressed. The Sage had both cremas to a thick consistency in just over one minute, which is one of the fastest results I have recorded. There weren’t any big bubbles in the mix either, just a smooth, lighter-than-air mouthfeel. 

Cleaning

All the parts of the Sage Bakery Boss are dishwasher safe, so you can stack them away and let your appliances do your dirty work. The machine itself doesn’t get messy — you can thank the splash guard for that —  but it’s worth giving it a wipe-down after use. It’s a nice looking machine that warrants some good maintenance. 

Once everything has been washed and dried, you’ll need to work on a storage plan. One bowl and attachment can sit in the stand mixer, but the others will need to go in a drawer or cupboard. If you have lots of storage space and some good arm muscles, you could even move the stand mixer off the counter. However, I’d recommend leaving it on display. This is attractive, after all.

How does it compare?

You’ll inevitably be asking, is the Sage Bakery Boss better than a KitchenAid? The short answer is not quite. Whilst I love all the visual aids on offer from the Sage - the guide on speed settings and the overhead light - when you get down to the nitty gritty, the KitchenAid is a much more thorough mixer. It made better bread (with less input) and feels like it has the edge for how robust it is.

On the other hand, there are lots of aspects that I prefer on the Sage. For example, KitchenAid's Artisan will cost you at least £150 more than the Sage and yet you get an extra bowl and an extra accessory. If you'll just be using it for whisking and mixing, I found the Sage had an almost identical performance record. It'll depend on how you bake, but this could be a rival for the KitchenAid Artisan. 

Should you buy it?

If you want a slick, sleek, stylish stand mixer, the Sage Bakery Boss is perfect. It comes flush with useful accessories and is reasonably priced too. However, it lacks some of the finesse on offer from the KitchenAid Artisan, so if you have the extra money, you might want to stretch the budget.

How we test

At woman&home, we take our stand mixer testing seriously — partly because I’m an avid baker and will happily whip up cakes, bread, and cream in the name of research. Every stand mixer I review spends at least two weeks on my countertop, where it goes through a series of rigorous tests.

To start, I put each model through three essential tasks: mixing cake batter with the beater, whipping cream with the whisk, and kneading bread dough with the dough hook. These basics reveal a lot about a mixer’s overall performance. From there, I push it further with more ambitious bakes to uncover its strengths and weaknesses.

By the end of testing, I’ll know exactly who this mixer is best for and where it shines (or struggles) compared to others. I also compare different models to give you a clear picture of its value and how it stacks up in the market.

Think of a stand mixer and the best KitchenAid mixers will likely come to mind. The iconic brand has become synonymous with stylish, colourful products that are designed to be easy to use, and produce practically perfect results every time.

I've been testing the best stand mixers and hand mixers for years. Whilst competitors can offer more affordable prices and modern extras, KitchenAid has always consistently delivered on stylish designs and products that will last. There's a reason people have been using the KitchenAid Artisan (my favourite stand mixer) for nearly a century.

As you start to browse KitchenAid's offering, you'll see that there's a lot on offer, so I've brought in my practical experience to help you find the right one for you. Whether that's a hand mixer that you can hide in a drawer or the famously stunning Design Series with a wooden bowl. Here's everything you need to know about KitchenAid's mixers, including which KitchenAid attachments are worth the extra investment.

The quick list

If you want a little flavour of what the best KitchenAid mixers have to offer, here's a short summary of what I found them like to use. You can find more detail further down the guide:

Best KitchenAid mixers for fluffier cakes, better bread, and whipped cream that's light-as-air

The KitchenAid shelves are richly decorated with over 40 different colour options, plenty of impressive KitchenAid accessories, and various bowls and bowl sizes. They're careful to ensure that each new model offers something different to every kind of baker. Here are my top picks:

Best KitchenAid stand mixer overall

If you spot a KitchenAid stand mixer in someone's kitchen, I'd put money that it's going to be this model. The Artisan is the brand's most popular stand mixer, loved by Princess Katherine, Paul Hollywood, and Nigella Lawson. After testing it, you can add me to that list too.

With the Artisan, you get to enjoy the KitchenAid aesthetics. It comes in 36 different colours, with a stylish bowl and your essential accessories. The Artisan fits all KitchenAid's extra bowls and special accessories, so you could re-style it with some ceramic bowls and a blending attachment.

I didn't just give this the top spot for its looks though. The Artisan made perfect cake, thick cream, and smooth bread dough in all my tests. It isn't noisy, nor is it fiddly to work. In short, it's a dream come true.

Read more in my full KitchenAid Artisan 4.8L Stand Mixer review.

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Most stylish KitchenAid stand mixer

All the rumours are true. The KitchenAid Evergreen Design Series Stand Mixer, informally known as "the one with the wooden bowl" is as beautiful as you would expect it to be. The deep moss green body pairs with a walnut bowl that's truly one-of-a-kind.

With a 4.7L capacity and all the signature KitchenAid parts, this works as well as the Artisan that scored top spot in this buying guide. Astute readers will have spotted that this has 0.1L less capacity in the bowl, but that makes almost no difference in baking. My cake was just as delicate, my whipped cream was light-as-air, and my bread dough melted in the mouth.

The only reason this isn't the only stand mixer in this buying guide is that it's expensive. The Design Series is a limited edition stand mixer and it's widely coveted, which comes at a cost. If you like the finer things in life, this is worth the splurge. Just take good care of that gorgeous walnut bowl, please.

You can find out more in my full KitchenAid Evergreen Design Series Stand Mixer review.

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Best KitchenAid stand mixer for serious bakers

One of the largest of the KitchenAid stand mixers, this whopping bowl-lift model is just as efficient as it looks. Tall, sleek, and sturdy, it has a large, 5.6-litre, stainless steel bowl that can mix enough cake batter for four cakes; knead 3.7 kgs of dough, and make 11 dozen cookies.

Alongside the immense capacity comes some neat, extra features. My favourite is the half-speed setting, which mimics hand-folding. I've made lemon and raspberry cake as well as blueberry muffins without the batter being dyed red or blue. Thanks to the bowl-lift mechanism, this remains grounded and stable, even when full to the brim of thick, dense dough.

This is also really quiet, so if you know you need something heavy duty, it's worth spending the extra money on a bowl-lift model. However, if you don't feel that your baking really pushes the limits of the average stand mixer, you'll be fine opting for a cheaper, tilt-head model. It's a lot less confusing.

You can find out more in my full review of the 5.6-litre KitchenAid stand mixer.

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Best KitchenAid for small spaces

It's easy to get whipped up in all the stand mixer madness when, actually a hand mixer will do the job you need. An elaborate hand mixer can cover the same basic functions of a stand mixer and nobody makes hand mixers better than KitchenAid.

With their 9-speed model, you get the choice of all KitchenAid's classic colourways, so you don't lose out on style, whilst benefitting from a range of attachments. KitchenAid sends two beaters, two dough hooks, a whisk, and a blending rod (ideal for smoothies and sauces). That's plenty to be baking with, and trust me, I did.

Over time, I appreciated the soft-grip handle, which makes it easy to hold, as well as the durable stainless steel beaters. I felt like I could use this forever, except on max speed (9). That's a workout. Whilst the ninth speed setting is strong, there's a soft start function that made sure I didn't make any flour clouds or spills in each task.

Tasks with a higher liquid content, such as whisking and mixing, are really easy with the hand mixer. However, if you're making a thick bread dough, you might be in better hands with a KitchenAid Stand Mixer.

You can find out more in my full KitchenAid 9 Speed Hand Mixer review.

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Best KitchenAid stand mixer for big batches

This is almost identical to the 5.6-litre bowl lift KitchenAid Stand Mixer that stole a spot as the best KitchenAid stand mixer for serious bakers. The only difference is that this is 1 litre bigger: you can add half a dozen cookies, another couple of pizza's worth of dough, and another 12 cupcakes worth of mix into the bowl. It's rare that you'll actually need this kind of capacity, but if you're a professional baker, this is the one you'll want.

I came across this because everyone was asking "which stand mixer do professionals use?" I asked around and all the bakers, from Australian TV baking icons through to Artisan bakers, pointed me in the direction of this stand mixer. It's powerful, versatile, boasts the impressive half-speed setting, and unbeatable stability. In short, it's perfect for serious bakers.

Much as I love the quality and power of this model, it's expensive and would be overkill for most homes. You can find out more about whether this is for you in my breakdown of the bowl-lift vs. tilt-head stand mixers.

You can find out more in my full review of the KitchenAid Artisan 6.6-litre Stand Mixer.

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Best KitchenAid stand mixer for beginners

KitchenAid refers to this as its entry-level stand mixer model but it certainly doesn’t skimp on quality. It has a nice roomy bowl, feels super sturdy and does all the basics—mixing, whipping and kneading—flawlessly.

Lots of people ask me what the difference is between the Artisan and the Classic and there isn't very much. There are fewer speed settings, the bowl doesn't have a handle, and it's a little less powerful. It's a much more humble stand mixer, but you can buy a nicer bowl and all the KitchenAid accessories are compatible with the Classic, so you can accessorise it until it rivals an Artisan.

As with the hand mixer, this does a really good job of whipping cream and mixing cake batters, but when it comes to tougher doughs, you might see the Classic wobble. Quite literally. For a casual baker, it's all you need. However, if you're ready to invest in your baking accessories, you might need something extra.

You can find out more in my full KitchenAid Classic review.

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Most colourful KitchenAid stand mixer

I just had to show you this stand mixer, as it comes in KitchenAid's 'Colour of the Year' — Butter Yellow — which interior designers are calling "the new neutral". It's a bright and happy hue that's still subtle enough to integrate into tonal homes.

As well as the three standard attachments, this 10-speed design comes with a flexi-beater, pastry cutter, splash guard, and a second bowl. It's more expensive — both because you get an upgraded set of accessories and because this will only be available for a year — but I think it's worth the splurge if you're a serious baker.

As with the Design Series Evergreen KitchenAid Stand Mixer, the Colour of the Year riffs off the main KitchenAid Artisan model that's in top spot. It has the same power and the same capabilities, but you can actually make more of them. I used the two bowls to make different batches of bread dough and the pastry cutter inspired me to write a dedicated article to this clever attachment too.

You can find out more in my full KitchenAid Colour of the Year Stand Mixer review.

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Best cordless KitchenAid mixer

If you're looking for one of the best hand mixers to do light work and take up limited storage, then this KitchenAid cordless model is a fantastic option. With no need to plug it in, you have the freedom to use it anywhere, rather than simply where your power point is situated. The only thing to keep in mind is to charge your mixer when the battery is low. If you don't remember to charge it, you may be waiting a while to start mixing when you next want to use it as the charge point is only accessible when the mixer is off, meaning you can’t plug it in while using it. This shouldn’t be an issue though, as KitchenAid say that this model should be able to make a whopping 200 cookies in four batches on a full charge.

I tested the matte charcoal grey mixer (which also comes in Black, Empire Red and White) and its super-shiny appearance is ideal for matching up with KitchenAid’s other appliances.

This mixer has a rounded shape with a curvy handle that makes it almost retro in design. Power-wise I can’t fault it, as the seven speeds adjust smoothly without splattering ingredients everywhere. Could I have done with a whisk for the egg whites? Yes. Is it the lightest hand mixer around? No. What it is though, is easy to use, powerful enough, flexible and the best KitchenAid mixer if you have few power points in your kitchen.

I'm still testing this in our kitchen, so these are my initial thoughts. A full review will be coming soon.

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How we test the best KitchenAid mixers

I test the KitchenAid stand mixers and hand mixers in exactly the same way that I would any other stand mixer and hand mixer. I have a series of set recipes that will highlight the strengths and weaknesses of the mixer overall, but also of specific attachments.

The main three tests that I run are: mixing cake batter with the beater, kneading bread with the dough hook, and whipping cream with the whisk. These are classic tasks that your mixer should fly through. I'll be able to tell whether the mixer has enough power to do a good job, whilst picking up on how versatile it is, how thorough, and how nice it is to use. The best models fly through tasks, delivering well-mixed results without a splash.

After the formal tests, I'll clean and store the mixer before coming to a conclusion on whether it offers good value for money. At this point, I'll compare it to similar models that offer the same functions for a little less or a little more money.

You can find out more in our dedicated section for how we test stand mixers.

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How to choose the best KitchenAid mixer

Purchasing a KitchenAid mixer is an investment, so it's important to think about which model would best suit your needs at home. It can be helpful to think about:

• Capacity—this one really only applies to the stand mixers that come with a bowl. If you’re an avid bread baker for example, going for a mini stand mixer with a smaller bowl isn’t going to cut it. Similarly, if you only cook for two people, you’re not going to need a design with a huge bowl, and a hand mixer may well suffice instead.
• Power—Look for a model that has a motor of 300W or more to make sure it’s delivering enough power, and if you can find a model with a flexi beater (or add it as an optional extra), so much the better.
• Size and weight—think about where you're going to be storing your mixer, as some models are more compact than others. Or, do you have room on your worktop for one? And, if you’re going to be lifting it out of a cupboard, you might want to choose a lighter option. If you’re short on space, then a hand mixer may well be more suitable.
• Attachments—KitchenAid has more than 10 motor attachments that work with all its stand mixers, from pasta cutters to meat grinders and food processors, so you can add to your collection as and when you need them, but you'll want to choose the ones you need the most immediately. Hand mixers will include beaters, a wire whisk, dough hooks and a mixing rod.
• A tilt head or a bowl lift—consider which one you'd prefer—a tilt head has a bowl that twists onto the base of the mixer, with the head of the machine tilting forward when in use and lifting back when you want to change ingredients or attachments. A bowl lift has a bowl that extends from the body of the mixer, with a lever to raise and lower it. The latter is a more sturdy option, but bear in mind that it takes up more space.
• Speed—the more speed settings you have, the easier the mixer will be to adjust and control, so generally, a mixer that has six speed settings or more will cover all bases when prepping food. You don’t want a model that’s too powerful if you’re only ever mixing lighter ingredients, for example.

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FAQs

What kind of attachments do I need for a stand mixer?

Every stand mixer — and most hand mixers — come with three attachments: a wire whisk, dough hook, and a flat beater. These will cover your cakes, cookies, breads, meringues, whipped cream, and much more.

If you wanted to expand your mixer's capabilities, KitchenAid sets you up for success. The KitchenAid accessories can grind meat, chop vegetables, grate cheese, and even make ice cream. Whilst none of these are essential, they're fun to consider later down the line. You can also upgrade your stand mixer bowl to a special KitchenAid one (there's black stainless steel, fired clay, and hammered copper up for grabs).

Is a KitchenAid mixer worth buying?

Quite frankly, if you know without a shadow of a doubt that you’re going to be baking time after time, then a stand mixer is a must-have. And you really can’t get a much more consistently reliable and efficient model than a KitchenAid mixer. And that aside, there are so many different KitchenAid models with different capacities, attachments, power and price points—meaning there’s literally one for everyone, whatever your baking/cooking needs.

Plus, most of the best KitchenAid mixer options come with a five-year warranty, and you can buy an extended three years of coverage should you want. You also have the luxury of being able to choose from a whole kaleidoscope of colors which is one of the most fun parts—especially when you consider that some of the stand mixers are available in up to 47 different colors.

What size mixer is best for me?

This completely depends on the size of your kitchen and how much cupboard or worktop space you have to store it. Check the dimensions of the mixer you’re keen on and measure the space you plan to keep it in. In terms of volume, a 4.8-litre bowl is enough for a family of four and will handle most food prep tasks with ease.

Those that are 5.6 litres and above are ideal for those who cook in large quantities. If you’re short on worktop space though, then a hand mixer may be the better option.

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In my book, you can't go wrong with any of KitchenAid's mixers. They're some of the best and most famous on the market for a good reason. The only downside is that they can get expensive, but if your committed to quality and a regular baker, you won't regret investing in your kitchen. You'll be the envy of all your friends too.

The Great Celebrity Bake Off For Stand Up To Cancer is almost back and certain announcements might have you curious about Prue Leith's future on the show.

Plenty of gripping dramas have come our way so far this year, from The Au Pair to Towards Zero, but for those who miss the joyful colours, jaw-dropping creations and uplifting mood of the Bake Off tent there’s good news this March. Whilst we’ll all have to be patient for several months longer to see the regular show back on our screens each week, The Great Celebrity Bake Off for Stand Up To Cancer returns on Sunday 16th March at 7:40 on Channel 4.

This special version of the hit baking show is just as beloved as the original series and sees four famous faces put their skills to the test in the signature, technical and showstopper challenges in each episode. These tricky challenges are set by the judges and this year will be the first series not to have Dame Prue Leith since she joined Bake Off in 2017.

Who is replacing Prue Leith on The Great Celebrity Bake Off?

Prue Leith will be replaced on The Great Celebrity Bake Off for Stand Up To Cancer 2025 by someone she knows very well indeed - her former co-owner and managing director of Leiths School of Food & Wine, Caroline Waldegrave OBE. Her appointment as Paul Hollywood’s new fellow judge was confirmed back in January and her credentials in the culinary world make her a brilliant choice. She’s also a personal friend of Prue’s and a co-author of several books with her.

Is Prue Leith leaving Bake Off and why has she been replaced?

As much as we’re looking forward to seeing Caroline in action as a judge alongside Paul Hollywood when this year’s celebrities enter the tent, long-time fans will also be relieved to know that Prue Leith isn’t leaving The Great British Bake Off main show. It was revealed last year that she wouldn’t be back to film The Great Celebrity Bake Off, but that her future on the regular series remained unchanged.

The reason for her being replaced by Caroline in the celebrity show is because of the huge commitment filming them both. As reported by The Independent, Prue explained previously that she’s very much looking forward to filming the 2025 show, but that it is a lot to do both.

"I absolutely love working on Bake Off and am looking forward to filming the next series and meeting our new bakers," she said. "I am only stepping back from the Celebrity series, which is just a question of the filming commitment involved as we make these shows back to back."

Opening up further about her decision on This Morning, as per The Standard, Prue Leith shared that the two shows are filmed from April to August "so you don’t get any time off". She added that there are places she wants to see as she gets older.

So we’ll at least get to see Prue Leith back on our screens when The Great British Bake Off 2025 airs. However, the 85-year-old star has suggested that this could possibly be her last, depending on how she feels, and that she wants to go before she’s "asked" to.

"I'm doing this year's Bake Off, and I don't know if this will be my last. I've got to stop some time, so I might stop next year. I thought I'd just see how I go this year, because I definitely feel a bit older this year than I did last year," she told the Mail on Sunday.

Prue continued, "Things like getting out of a chair takes me longer than it used to. I don't like big steps without a handrail. None of these things worried me two years ago - I could run upstairs - and so I'm very keen to leave Bake Off before I'm asked to leave. But on the other hand, I really enjoy it."

Who are the contestants on The Great Celebrity Bake Off 2025?

This year’s Great Celebrity Bake Off For Stand Up To Cancer has an impressive line-up consisting of broadcaster and business woman Sarah Beeny, comedian Adam Buxton, TV presenter Gloria Hunniford OBE, actor Maxine Peake, ITV’s Kate Garraway and podcasters Chris and Rosie Ramsey. Other members of the cast include actor and writer Meera Syal, comedian Phil Wang, actor and writer Sophie Willan, broadcaster Amelia Dimoldenberg, actor, writer and director Gbemisola Ikumelo and broadcaster Roman Kemp.

Comedian Tommy Tiernan, singer and actor Self Esteem, comedian Jamali Maddix, actor and writer Jim Howick, model, author and advocate Ellie Goldstein and TV presenters and property experts Scarlette and Stuart Douglas will also be baking in the tent this March. The Great Celebrity Bake Off is for Stand Up to Cancer which is a joint national fundraising campaign from Cancer Research UK and Channel 4.

It launched in the UK in 2012 and Stand Up To Cancer funds research and helps to turn academic breakthroughs into new treatments that make a huge difference to people. According to Channel 4, more than £113 million has been raised to date in the UK.

The Great Celebrity Bake Off For Stand Up To Cancer starts at 7:40pm on Sunday 16th March and will be available to catch-up on afterwards via Channel4.com.

The best KitchenAid attachments and accessories can expand your stand mixer's culinary capabilities. It'll become your food processor, pasta maker, ice cream churner, and much much more. Just make sure you buy the right ones.

I've owned a KitchenAid stand mixer for nearly a decade, but it was only when I was looking into ice cream makers that I discovered KitchenAid's attachments. These compact, simple accessories will take even the best stand mixer to a whole new level.

From slicers and dicers to shavers, graters, and grinders, KitchenAid's range of stand mixer accessories is as vast as it is useful. I've been making my way through the whole collection and these are the ones that are actually worth buying.

The best KitchenAid attachments for baking

If you own a stand mixer, it's highly likely that you're a budding baker. Grab your apron, roll your sleeves up, and get your hair out the way. These accessories will expand your repertoire to patisserie levels.

The best KitchenAid attachments for chefs

If you make your family call you by 'chef' as soon as they step foot into the kitchen, I have something exciting for you. Rather then pushing your stand mixer out of the way, pull it forward to centre stage. Who needs a sous chef when they have a stand mixer? You're welcome, chef.

The best KitchenAid bowls

Lots of people don't know that KitchenAid sells bowls separately to their KitchenAid stand mixers. If you've had your eye on the copper design, a glass bowl, or even just the stainless steel bowl with a handle, you can buy yourself another one. It's a simple way to style-up and personalise your baking buddy. Are you not bowl-ed over?

FAQs

Are all KitchenAid stand mixers compatible with the accessories?

Whether you've got a tilt head or a bowl-lift model, all KitchenAid attachments fit all KitchenAid stand mixers that are currently in production. If you need some more reassurance, here's KitchenAid's dedicated page answering your very question.

What KitchenAid attachments do you love?

For me, the must-have KitchenAid attachment is the ice cream maker. I love making my own batches of ice cream all year round: you can mix up the flavours and cut out all the additives that you'll find in the supermarket.

Do KitchenAid attachments work on other stand mixers?

Lots of stand mixers are compatible with KitchenAid attachments and accessories. For example, the ProCook stand mixer fits all KitchenAid's kit, so you'd be fine to mix and match over there. Make sure to double check with the manufacturer before you commit to anything.

Is the wooden KitchenAid bowl for sale?

Ah, the iconic KitchenAid Evergreen, with its dark green body and wooden bowl. Sadly, the bowl isn't sold separately, but watch this space. The Evergreen's Design Series predecessor had a hammered copper bowl that's now available. If you can wait a year, you might be able to nab one of the beautiful, walnut bowls.

If you're smart about where you invest, the best KitchenAid attachments and accessories can work hard for you. The bowls look good and the functional extras can expand your stand mixer's repertoire beyond your baking basics. It's an exciting time to be a stand mixer owner.

If, like me, you grew up creaming butter and sugar by hand, whisking your cream manually, and kneading your bread using just the muscles in your arms, you’ll know how exciting both hand mixers and stand mixers can be. Both have a lot to offer busy bakers and chefs, but the question is, which one should you buy? 

I’ve put the best stand mixers head to head against some of my favourite hand mixers to give you the nitty gritty details of where each is better and who they suit. There’s no searching for crumbs here. 

With advice from professional pastry chefs, bakers, all informed by my own personal experience, I'll give you a break down of everything that you need to know before making the investment.

Why buy a stand mixer?

Stand mixers are famously used by serious bakers. Thinking of entering The Great British Bake Off? You’ll want to have one of these handy. Wanting to show off your lovely kitchen, you’ll want a kitchen mixer. Channelling Kate Middleton’s class and elegance? Yep, you guessed it. A KitchenAid is in order. 

On the whole, stand mixers are generally big appliances. This works both in their favour and against them. It means that they can effortlessly tackle big bread loaves and batches of cupcakes that could feed the 5,000, but it does also mean that you need to set aside some serious counter space to accommodate your stand mixer. They’re heavy too, so once you set it down, there is where it’ll stay. 

The beauty of these appliances is that everything stays in the bowl. If you’ve got arthritis, mobility issues or you’re not feeling very strong, you’re fine to just choose a speed setting and let the motor do all the hard work. There’s no pushback or resistance from you. In fact, the most strenuous part of baking with a stand mixer will be getting your mix out of the bowl and that’s not particularly sweat-inducing anyway. 

Katherine Sprung, award-winning pastry chef, says "a stand mixer is going to give you the freedom to not hold the appliance to mix all your ingredients, so you can start working on the next step, or walk away for a moment, while your mixer is still at work. It's also going to whip things faster, have the ability to paddle (to cream, knock out air bubbles in frostings), and also knead dough for bread, with a hook attachment."

In spite of their size, stand mixers are often treated as trophies. KithenAids in particular come with a lot of clout and prestige. There are lots of colour and style options on offer, so it's easy to style. By virtue of their popularity, you also get a lot of accessories that come with your stand mixer. You could use yours to grind meat, make ice cream, and crush ice. If you want to see some of my favourites, here are my top three picks: 

Why buy a hand mixer?

For all that I love stand mixers, they do take up a lot of space. Nifty little hand mixers can pack away in drawers and they’ll offer all the same accessory options as your beloved stand mixer. Even better, you get to choose the bowl that you’re using. So, if you only need to whip one portion of egg whites, you put them in your bowl and the hand mixer will whisk away. In that sense, these are much more versatile for different quantities and recipes. You can also angle them to tackle all sides of the bowl whilst focusing on specific areas. 

Bernard Janssen, executive chef for Zwilling, says "a hand mixer is the better choice for small, quick tasks where you don’t want to deal with setting up a larger machine. If you’re making whipped cream, beating egg whites, or mixing pancake batter, a hand mixer does the job well without taking up counter space. It’s also easier to clean and store, making it a good option for kitchens with limited storage." 

The main drawback is that it’s all done by hand — hence the name. If you struggle with wrist mobility or it’s easy for your arms to get tired, you’ll quickly feel it with your hand mixer. It’s also a little less powerful, so when you’re working with tougher bread doughs and different mixes, it can be a real struggle to hold your own and keep the attachments moving. I’ve often had to ditch my hand mixer when I’m making bread. 

If you want a peek at my favourite hand mixers, here are the best three that I've tested:

Stand mixers vs hand mixers

I've put the Kenwood GO Hand Mixer head-to-head against the KitchenAid Artisan Stand Mixer to give you some nitty gritty details of exactly how these two appliances compare. We'll go through accessories and then my three tests: kneading bread, mixing cake batter, and whipping cream. Here are the delicious details:

Accessories

From the outset, the range of accessories on the market is much vaster and more varied for stand mixers. I'd say this is because they're big investments and big appliances, so people like to make sure theirs are as versatile as possible. The KitchenAid attachments are some of the best on offer: you'll find ice cream makers, bread bowls, food processors, and more in their range of accessories.

Hand mixers don't get the same treatment. In fact, I don't think I've ever seen an attachment that's anything more than one of the basic three: mixer, whisk, or dough hook. Often, as with the Kenwood GO, the mixer and whisk end up being combined into one appliance to save space for your storage.  That's one of the main reasons that Bernard Janssen, Zwilling's Executive Chef, recommends hand mixers for "casual bakers, people with limited kitchen space, or anyone who doesn’t need the power of a stand mixer but still wants something more efficient and less physically taxing than mixing by hand."

Kneading bread dough

When I was putting the hand mixer and stand mixer head-to-head, I started out with bread dough. The amount of flour that I need to make a loaf that'll last my family though the weekend is about 750g, so I bought a large back of wholemeal flour, put it in the same bowl, and used the hand mixer and stand mixer to knead.

I left the stand mixer to its own devices for five minutes and came back to springy, elastic dough. It's a very easy, hands-off experience, which Bernard Janssen emphasised when he was explaining where he thinks stand mixers really shine. 

"A stand mixer wins when you need power and consistency. If you’re making bread, pizza dough, or thick cookie batter," he says "it can handle the heavy lifting without straining your arms. It’s also better for recipes that require long mixing times, like kneading dough for 10 minutes, because it works independently while you do something else."

On the contrary, the hand mixer really struggled as my dough came together. It was fine integrating the oil and water into my flour, but as resistance increased, it wasn't very comfortable on my wrist, nor was the kneading very effective. I'd say it saves you the mess of the first few minutes of kneading, but you'll need to have about seven to eight minutes worth of arm strength left for hand kneading afterwards.

Cake batter

Both the hand mixer and the stand mixer whizzed through this test. Again, the stand mixer worked much more independently, but the hand mixer put up a great fight. One of the common issues that people have with cheap stand mixers is that the attachments can't quite reach the bottom or the sides of the bowl, so you end up having to intervene in the process. That defeats the whole 'independent' USP of stand mixers, whereas a hand mixer will work exactly where you direct it to. There won't be any untouched batter at the bottom if you don't want there to be. The only catch is that they can't reach as deeply if you're filling a mixing bowl with your cake batter.

Whisking cream

It's a similar story here, except that the hand mixer does have an edge. When I'm whipping up 300ml of cream, or less, a stand mixer can be too big for its own good. The cream often sits at the bottom and it only gets tickled by the end of the whisk. Whereas, when using a hand mixer, I can choose a smaller bowl and get a really thorough whip on the cream. 

Of course, the beauty of the stand mixer is that it'll blast through cream without making your wrists ache. For the picture above, I had the stand mixer running for just one minute and twelve seconds. To get the same consistency on the hand mixer, I was working the cream for nearly five minutes. There are pros and cons to both.

FAQs

Is a hand mixer better than a stand mixer?

The answer to this really depends on you. A stand mixer is more versatile, powerful, and it'll work hands-free. These are great for budding bakers who want tackle big batches with long mixing and kneading times. A hand mixer is smaller and cheaper, so if you're stuck for space and not sure whether to make an investment, this is the most harmless one you could opt for.

What are the disadvantages of a stand mixer?

I love my stand mixer, but there's no escaping that it's big. Making space for one of these in your kitchen will always require some rearranging and that's not the only thing you'll need to juggle. You can pick up a decent hand mixer for under £100, but a good stand mixer could cost you over £500, so you need to be really sure that you'll like it.

Can you use a hand mixer for baking?

Hand mixers are a great accessory to have for baking. If you're serious about what you're cooking, it's worth thinking about stand mixers, because they're robust, powerful, and a lot nicer to use (you don't have to hold them in place), but for a very casual chef, a hand mixer will do a wonderful job.

There's a relatively easy way to settle the stand mixer vs hand mixer debate. You need to assess yourself and what you bake. If you're often in the kitchen, whipping up cakes and loaves of bread, a stand mixer is worth the investment. Even though these can be big appliances, I think they're worth making space for. However, if you're a casual baker looking for a little extra oompf every now and again, a hand mixer will be your best friend. Second to diamonds, of course.

If you're thinking about buying a stand mixer, inevitably, you'll have come across the KitchenAid vs Kenwood dilemma. KitchenAid has long been baking royalty, but some chefs are making the switch over to Kenwood. How do you know which is right for you?

It all started when people spotted The Great British Bake Off switching out their KitchenAid Artisans for Kenwood kMixes. The whispers turned to conversations, which turned into heated debates about which whips, kneads, and mixes better. It's a messy debate (these people have eggs, butter, and sugar at their fingertips, what do you expect?), but it's raised an important question. Does KitchenAid still make the best stand mixers?

To get to the bottom of the cake debate, I've tested the six, core KitchenAid stand mixers and five different Kenwood models. I've also done rounds inside the professional baking community to see what the other experts think of these stand mixers. Now, with plenty of proof(ing - I made a lot of bread), we can finally settle the Kenwood vs KitchenAid debate.

KitchenAid vs Kenwood: a baker's answer to the great de-bake

It seems like everyone has an opinion on the KitchenAid vs Kenwood debate and each time there's an argument that might swing you, an equal and opposite point comes along. For example, on The Great British Bake Off, they use a mix of both Kenwood kMix stand mixers and KitchenAid Artisans (read more about the GBBO stand mixers over here). Both Prue Leith and Mary Berry are known to use Kenwood Chef and Kenwood kMixers at home and work. So, you'd happily assume that's the baker's choice. However, Paul Hollywood and Nigella Lawson both own KitchenAid Artisans. We're on an equal footing.

I asked around the baking community and chef Dennis Littley, who has 40 years fine dining experience, told me ‘’honestly, you can’t go too far wrong with either. KitchenAid and Kenwood are the two big names in baking, so choosing between them really comes down to how you bake and what you want from your mixer.’’ To get to the (soggy) bottom of the debate, I'll go into the details of each brand and then put them head-to-head.

Why do people buy KitchenAids?

KitchenAid has become a byword for stand mixers. The brand has been producing these baking assistants for over 100 years: they're in museums, they're in popular dramas, they're in celebrity (and royal) kitchens, and they're also in my kitchen. With coverage like that, they have to be doing something right.

KitchenAid's offering spans a few different types of models and I've tested the full breadth of their domestic offering. The Artisan comes in 36 different colours and offers extra attachments, such as a pasta roller, food processor, and (my personal favourite) an ice cream maker. 

I've always been drawn to KitchenAids for their heritage and their sturdy build and I know that's not just me. Odette D'Aniello, founder of Dragonfly Cakes and professional baker says, "in the bakery, we use KitchenAids for small batches of icing and when we're testing new recipes. The tilt-head mechanism is easy and quick to use and the awesome colours make the KitchenAid as much a design piece as a practical tool." She recommends KitchenAid to casual home bakers, because "it looks the best and is reliable when whipping up cakes, cookies, buttercream, and even a loaf of bread."

The most common criticisms that you'll see levelled against KitchenAid are the price and how they handle bread dough. The price is an easy one to justify. KitchenAid offers a 5-year warranty and a 15-year part replacement guarantee. Even though the initial investment is hefty, it's a long-term winner, as very few motors last as long as KitchenAid's. The bread dough is fair. I've never had a KitchenAid struggle to make a loaf of bread, but if you fill the bowl with a tough, low-hydration dough, there's a chance that it'll wobble and whine. Chef Michael says "the standard Artisan might struggle a bit, but if bread is your thing, the KitchenAid Pro Series has more power and a bowl-lift design, which makes it better suited to heavier loads.’’

All this talk of KitchenAids might have you wondering which one to buy. You could even end up in Artisan vs Classic debates and I don't want that. We'll take one decision at a time. So, here's a summary of the three best KitchenAids that you can buy. I've tested them all, so you can click on my review if you're keen to find out more.

Why have some people switched over to Kenwood

That all sounded pretty good from KitchenAid, so how on earth did Kenwood catch them up? And is the Kenwood stand mixer any good? As a KitchenAid owner, I came to the debate with a hefty chunk of bias, but it didn't take long to convert me into understanding why so many people like Kenwoods. 

Design-wise, Kenwood have been more adventurous. The Kenwood Go, for example is just 30cm tall and it has a top handle that lets you lift and carry it around. It's like a handbag really. Then there are hybrid models, such as the Titanium Chef, which integrate weighing scales and a timer under help you keep track of your bakes without having to lock and unlock the bowl. They're more innovative than KitchenAid, but perhaps not quite as strong on the aesthetic front.

When I asked Chef Michael, he said that ‘’Kenwood mixers are more of a powerhouse and tend to be a favourite among serious bakers or those who bake in bigger batches. They usually have stronger motors and bigger bowls, which means they can handle stiff doughs, big batches of cake batter, and everything in between without breaking a sweat. Some of their models even come with built-in scales and warming functions, which are great for things like proving bread dough. However, they’re a bit bulkier, and they don’t have the same vintage appeal as a KitchenAid, but if performance is your priority, Kenwood is hard to beat.’’

Odette D'Aniello and lots of other chefs echoed Chef Michael. If you look at performance alone, your Kenwood is the one that takes the biscuit. However, you're much more likely to want to pack this away into a cupboard than you would a KitchenAid. Those command countertop space. If you like what you hear, I've tested plenty of Kenwood stand mixers. These three are my favourites and one of them is actually the same model that Mary Berry owns. 

How does KitchenAid and Kenwood compare?

It's only fair to put the two stand mixer giants head to head in my big explainer of the KitchenAid vs Kenwood debate. The two that it makes the most sense to compare are the KitchenAid Artisan and the Kenwood kMix. These are both brands' best-sellers and they're also the ones that they use on the Great British Bake Off. It's about time they went head to head. 

In my mind, there are a few key factors that will drive which stand mixer you buy: how it looks, how powerful it is, how easy it is to use, how versatile it is, the capacity, and the price tag. I'll talk through all of these, but if you still have questions, send me an email and we'll talk them through over a slice of cake.

Style

Winner: KitchenAid
You won't be surprised that I gave KitchenAid top marks for style because it's such an iconic design. The distinctive, retro silhouette is universally recognised as a symbol of prestige. To add to the sleek design, KitchenAid offers 36 different colours for the Artisan as well as a range of different bowl types too. Kenwood, gets points for effort for their design. Some of their most popular stand mixers come with colour options, the kMix in particular, but it's nowhere near as impressive as the KitchenAid, nor is it as versatile with style options. Even the glass bowl on the Kenwood is divisive, although I like watching the mixture and using the measurements on the side of the bowl.

Power

Winner: Kenwood
The reason everyone switched over to Kenwood was for its power. It's easier to see the difference when we take the two most popular stand mixers, the kMix and the Artisan. The KitchenAid Artisan has a 325-watt motor, whereas the Kenwood kMix has a 1,000 watt motor. This means that you're getting three times the power on the Kenwood and they've also weighted the stand mixer cleverly, so that the Kenwood doesn't wobble or topple on tougher tasks. 

KitchenAid does have a more expensive, professional stand mixer, which uses a bowl-lift mechanism instead of a tilt head. This has 800 watts and it's just as stable as the Kenwood, if not more. However, you begin to compromise on some of KitchenAid's strong suits (ease of use and style) when you go for the bowl-lift.

Accessories

Winner: KitchenAid

The KitchenAid Artisan bowl is 4.8L, which is 200ml short of the Kenwood kMix. There isn't much in that: they're both suitable for use in the home of any keen baker. The attachments and speed settings are also very similar: the Artisan comes with a dough hook, 6 wire whisk, k-beater, and bowl. You can opt for more expensive packages that include a pouring shield and flex-edge beater, but you don't really need these. The accessories do a wonderful job of kneading, whipping and mixing. I didn't have to scoop any dusty flour from the bottom or sides of the bowl on any of my tasks. For simple recipes, the KitchenAid was great. Of course, with tougher, thicker doughs, it did begin to struggle, but I don't think you'd notice this unless you were a regular bread baker.

Kenwood, comparatively comes with very similar attachments. The kMix comes with a flat beater, wire whisk, dough hook, and even a spatula. The spatula is a useful extra, but it's only necessary because the attachments didn't quite reach the bottom of my bowl. It's not unusual - lots of stand mixers struggle to get to the bottom of the bowl, but it's not an issue that I face with KitchenAid. You've also got a lot of extra accessories at your fingertips with KitchenAid. They make lots of different attachments that can expand the functions of your stand mixer, but you also have the benefit of lots of other brands trying to be compatible with KitchenAid too. If someone makes an accessory, you can guarantee that it'll work with your KitchenAid, but I can't say the same for Kenwood. This kind of compromise is, of course, balanced out by the extra power that Kenwood's stand mixers have when kneading bread.

Performance

Winner: tie

It sounds like I'm copping out on the part where it matters most, but the way that these two stand mixers work meant that they scored evenly. I have a spreadsheet that I fill out with numbers when I test and KitchenAid and Kenwood scored the exact same number, which is pretty hard to do.

The KitchenAid Artisan is easy to use: the head tilts easily, the bowl twists neatly, and all the dials slide very simply. Even if your wrist mobility isn't great, you'll be okay using the KitchenAid. The Kenwood kMix follows very similar mechanisms and it's just as easy to move around, save for the bowl. Given that it's made from solid glass, it gets quite heavy on the wrist. It's handy to have measurements on the side of the bowl, but that's cancelled out by the faff of how heavy it is.

The times for whipping cream, mixing cake dough, and kneading bread were almost identical. Given that both have the same number of speed settings, I expected the Kenwood to work faster on full pelt and it did. To get cream whipped to the same consistency, I set both mixers on full strength. The KitchenAid took just over two minutes to get to the Kenwood's consistency at one minute and twenty seconds. It's rare that you'll push your stand mixer that hard (and you shouldn't for the sake of the motor), but if you want things done in a hurry and with power, you'll want the KitchenAid.

Price

Winner: tie

I've justified the price of a KitchenAid to myself, but it's often the factor that drives people to seek out alternatives. The KitchenAid Artisan retails at around £449. You can buy add ons, limited edition colours, and special features for more. However, if you want a simple Artisan, the most you'll pay is £449. That's the cheapest you can go at the moment, but the most expensive model (the 6.6-litre bowl lift stand mixer) is a whopping £899. You could say that KitchenAids cost some serious dough.

There isn't much in the price differences of Kenwood and KitchenAid's most popular models. The main difference is that you can pick up a Kenwood a lot cheaper. The Kenwood Go is £250 and the most expensive model that I'd recommend is the Titanium Chef, which is £799. Right in the middle, you have the Artisan's main competitor, the kMix, which is £480, a fraction more than the Artisan.

So, you enter into the stand mixer game for less with Kenwood and you can max out without spending as much. However, if you want the cheaper, most popular model, it's actually going to be the KitchenAid Artisan. 

It's also worth mentioning, whilst we're on the subject of price, that KitchenAid offers a 5-year guarantee on their stand mixer as well as 15 years of part replacements. Kenwood, on the other hand, offers between one and five years, depending on the model that you're buying. It's always worth checking that. Think of future you.

FAQs

Is KitchenAid the same as Kenwood?

Shhh. Don't let any bakers hear you say that. KitchenAids are traditionally associated with costing a lot more money than Kenwood stand mixers, so you'd have some very angry bakers coming at you if they heard you say that. KitchenAid is an American brand that started making stand mixers in 1919. Kenwood is British and was founded in 1949. Both are brilliant, just in different ways.

Which is the most reliable mixer brand?

Common sense plays heavily in how I answer this one for you. A good KitchenAid stand mixer can last you more than fifteen years, so I'd say that they score top marks for reliability. They're not the only reliable brand though, Kenwood, Bosch, ProCook, and Ankasarum are all well-respected and trustworthy brands. Always check the warranty on your stand mixer, but you can trust brands like these.

Is Kenwood good quality?

The experience that our expert testers and I have had with Kenwood has been nothing but positive. They make top-quality stand mixers that are endorsed by reputable celebrities such as Mary Berry and Prue Leith.

Final verdict on KitchenAid vs Kenwood

You can't go wrong with a KitchenAid or a Kenwood stand mixer. If you want a budget, small option, the Kenwood GO is your best bet. Similarly, if you want a more professional stand mixer, the Kenwood Titanium Chef offers the same as the KitchenAid Artisan Bowl-Lift, just for £100 less. However, when you look at the most popular models, the Kenwood kMix and the KitchenAid Artisan, the KitchenAid is the best. It's the one that I bought after all my testing and I don't regret it.

Laura Ashley and VQ have teamed up to create stylish kitchen appliances that are sure to become kitchen staples. I've been making my way through all of them and the hand mixer is easily one of my favourites.

Imagine taking the best stand mixer on the market and shrinking it down into a handheld, nifty appliance. Well, that’s what hand mixers can do. Increasingly, hand mixers are tackling these tasks with more and more style. Enter, the Laura Ashley VQ Hand Mixer. 

Laura Ashley’s iconic china rose print transforms this technically flawless mixer into a thing of style. It’s the perfect wedding gift, bakers gift, and pick-me-up gift too. Even better, you can pick it up from Amazon directly. 

Specifications

Unboxing

It’s rare that brands deliver appliances in compact and attractive packaging, but this is one of those treats. The hand mixer is sent with whisk, dough hooks, and mixing attachments, as well as a smart storage bag for all the different parts. I was impressed at just how much they had managed to cram into such a small box and even more impressed that all the different components were recyclable. In this day and age, I think it should be regulatory. However, it isn’t, so I really appreciate when a brand goes that extra mile to deliver sustainable packaging. 

What is it like to use?

I mentioned that this has five different speed settings and three different types of attachments (whisk, mixer, and dough hooks). That’s pretty standard for any hand mixer, so it’s really important to test out the power and quality behind the hand mixer. That’s what the following tests are designed to discern, but it’s worth noting a few general usage points. The wide handle can work for both right and left-handed users. It’s also not a heavy hand mixer — this is actually surprisingly light (but still robust). 

Who would it suit?

I’ve already mentioned that the attractive design and luxury extras (such as the storage bag) make this a strong candidate for a gift. The china rose pattern has a gorgeous bucolic feel that I think would particularly suit a cosy cottage. However, it’s still smart and beautiful enough to work well in any and every kitchen. Plus, it’s compact enough to pack into a deep drawer or small cupboard. 

With five speed settings and a generous wire at the back, this is perfect for left and right handed users as well as curious bakers. There are hand mixers that come cordless, with more attachments, and more power settings, so if you’re a very picky and serious baker, you might want to consider your options. However, I would be very happy to use this for home baking. 

Test 1: cake

Having mixer attachments is, in my opinion, the most important part of a hand mixer. Creaming butter and sugar, mixing cake batter, making sweet cookie doughs and pastries all rely on having robust and powerful mixers. I ran the Laura Ashley VQ mixers through a series of different tests, all based on the simple creaming combination. To begin, the first speed settings feels like a little jolt. There’s not enough to send sugar over your counter, but there’s still enough that you’ll need a good, stable grip. Within a couple of minutes, I made a good mix. My first test was buttercream icing, which blended into a smooth, thick fudge. It was described to me as ‘Betty Crocker quality’ which is, in spite of my baker’s snobbery, a huge compliment. 

I’ve also made cookie dough with the same fixtures and they brought all the components together without much male in my wrists or arms. Even with the chocolate chunks, these mixers carried on working deftly, creating a beautiful dough. It’s an impressive result, but make sure that you stick with the lower power settings. There’s almost too much power as you set it up harder. 

Test 2: bread

Anyone who kneads dough by hand will know that it’s a proper arm workout, so having a nimble appliance that can do it for you will prove popular. I slotted the dough hooks into the (still beautiful) hand mixer. It did a great job of bringing together my dough. The recipe I selected was quite thick, so I needed to work up the scale of power settings. Keep it low initially to keep the flour in the bowl, but you might end up on quite a high setting just to keep the hooks moving. They’re more than capable, but will need guidance. 

Test 3: whipped cream

I am a terrible hand whisker, so anything that automates whipping cream scores top points in my book. I tested this out with both double cream and vegan cream to see how well it could whip. As with the other two tests, it’s important to start slow. Then, once you’ve got a feel for the splashes, you can crank this up to full power. Within two minutes, I could see both creams thickening up. After three minutes of painless whisking I had some gorgeously stiff white peaks. The whisk didn’t get too heavy in my hand, nor did the vibrations make it uncomfortable to hold. Overall, it was a lovely user-experience. 

Cleaning

All of the accessories can go in the dishwasher once you’re finished with them, which makes the whole clean up very easy. I would make sure to keep them with your cutlery, as they are very fine and delicate — they could easily get lost or battered around if they were set loose by strong jets of water.  I washed mine by hand, which is the longer route, but it gives your parts a better chance at lasting longer. You can also use the warm soapy water and a damp cloth to wipe down the body of the hand mixer. Mine didn’t get particularly dirty, but getting some splashes and smears on your baking accessories comes with the whole baking package.

Should you buy it?

If you want a beautiful hand mixer or you’re looking for an extra special gift for your baking friend, this is perfect. I’d be tempted to buy the whole collection for my kitchen, if I had the budget. 

When it comes to how we test stand mixers, I don't like to sugarcoat anything (except, of course when I'm icing a cake). Stand mixers are a big kitchen investment, so you want to ensure they can deliver perfect pavlova and pillowy bread dough. How do I do it? Roll up your sleeves.

Before I get to adorn my apron, I do a lot of research into the best stand mixers. I look into KitchenAid, Kenwood, Salter, Smeg and more, leaving no bowl unscraped and no dough unmixed. In the last two years of testing stand mixers, I've baked more than 112,000 cupcakes, 100 loaves of bread; and whisked over 12L of double cream.

If you want to read the details about what happens behind our reviews and buying guides, you're in good company. I even tackled the ultimate question: which stand mixer do they use on The Great British Bake Off? Spoiler alert – it’s a showstopper.

How we choose which stand mixers we test

Just a quick Google search of the best stand mixers on the market will bring up more models than you could test if you had a whole lifetime of baking. That's why I make it my business to know everything there is to know about each model that's out there, so you can narrow down your search by the select few

Unboxing the stand mixers

When you've bought your first stand mixer, it's unlikely that you'll care too much about the packaging. The only time you'll really notice is if it hasn't done a proper job of protecting your stand mixer in transit, which is the bare minimum, really.

The reason that I dedicate a whole section to unboxing is that I think you can learn a lot about a brand from how they send their products out. In an ideal world, the box and protective extras will all be recyclable. I like a smart, robust box too, that's easy to carry up and down stairs and even easier to open up and make sense of.

The very best brands might send some extra accessories and recipe books alongside the stand mixer to help you get started. When a brand has thought of the little extras like this, chances are, they've put a lot of time and care into designing you a really good stand mixer too.

The controls

Before I get into specific baking tasks, I always like to give you a run-down of what the stand mixer is like to use; what controls are on offer; and how you would generally navigate it. These will help you to decide whether the stand mixer you're looking at is for you.

For example, if you opt for a tilt-head stand mixer, you'll find that it's more space-efficient and nippy. Whereas a bowl lift stand mixer is more of a commercial, stable design that serious bakers use. There are lots more examples of half-speed settings; integrated weighing scales; timers; and more that will help you to work out whether the stand mixer that you're testing is the one that you want to use.

Test 1: cake

I run three tests on every stand mixer so that I can get a good idea of the quality of each different attachment: the mixer, the whisk, and the dough hook. To find out how effective the mixer is, I always make cake. I cream butter and sugar, testing how thoroughly and elegantly the mixer can bring together two different textures. Then, I add in flour, eggs, and vanilla, which is another great measure of how effectively the machine can integrate wet and dry ingredients.

Some stand mixers integrate a ‘slow start’ function to help prevent clouds of flour from coating your counter. Others might come with a splash guard. Whilst this is an important part of the test, I also think it’s paramount that the mixer thoroughly integrates the wet and dry ingredients, leaving a glossy, silky, well mixed batter.

After that, the test isn’t over. I need to pour the mixture into my cake tins — a mixing bowl with a handle (or two) comes in really handy here, because it’s easier to grip and manage the weight of the bowl. That doesn’t stop handle-free bowls from being great too, but it’s a consideration that needs to be accounted for.

Test 2: bread

The way I test the dough hook is simple. I make a classic bread dough, the kind you would use for a loaf, buns, or pizza. I add my flour, yeast, olive oil, water, and salt at once and set the mixer running. This tests, once again, how much of a mess the stand mixer makes when incorporating wet and dry ingredients, but it’s not limited to that.

Wetter, sticker dough might cling to the dough hook, and drier dough could leave crumbs in the bottom of the bowl. A good dough hook will collect all the dough and work it into a firm, smooth, and springy mix that feels elastic and soft to knead by hand. I’d generally expect these results within a few minutes. I also like to check the edges of the bowl—if the dough hook covers all parts of the bowl, it should be completely clean of dough.

Test 3: whipping cream

The last and final attachment left to test is the whisk, so I do what any baker would do: I whip cream. This is a really simple way to check the power, speed, and rigour with which the stand mixer works. A good mixer should transform runny double cream into thick, pillowy peaks in two to five minutes. In my opinion, the less time you have to run your mixer, the better.

I'll always start the machine at full speed and time how long it takes to whisk the cream through until it splits. I'll then use a lower speed and some whole milk to see how easily the machine can bring the double cream back to that thick, peaky texture.

I also like to test out vegan cream, since this can take a lot longer and demand a lot more work from the machine. A good stand mixer will be able to whip up some thick double cream in five minutes. If it's powerful and thorough, I shouldn't be able to notice a difference.

Cleaning, storage, and maintenance

Cleaning is never the glamorous part of my tests, but it's an inevitability that we all need to face. This part of the test is generally simple. First, I ask whether the bowl and accessories are dishwasher safe. If they are, I'll test them out to see how demanding they are.

Regardless of whether they can or cannot go in the dishwasher, I'll also hand wash the bowl and accessories, because some people don't have dishwashers or they opt for hand-washing to keep the quality of their stand mixer and accessories at a higher level for longer. At this point, I'll let you know how fiddly the clean-up is; whether you can use a wire wool brush on the bowl; and any other catches. It's always good to know what's going on here.

Why I do comparisons

Before you buy a stand mixer, you'll want to shop around. It'll help you to know whether you're getting good value for money as well as discover what else is out there on the market. I like to pick a similar stand mixer, a slightly more expensive, and a slightly less expensive option, so that you get a sense of what the market has to offer around the price point.

The models that I compare have always been tested by me, following the same process, so comparing them to one another is actually very straightforward. I'll talk about price, aesthetics, speeds, features, and performance across our tests so that you know exactly what you're signing up for.

Coming to a conclusion

At the end of all that, I'll come to a conclusion on who should buy the stand mixer. There isn't a single model that suits everyone, so I'll let you know who the stand mixer would suit whilst sending other people in the right direction for finding their perfect stand mixers.

The Kenwood kMix Stand Mixer is one of the most powerful, versatile, and reasonably priced models that the brand has put on the countertop. In fact, it's earnt a spot in some very prestigious kitchens, including ours.

There’s a whole group of bakers who will tell you that the kMix is, in actual fact, the best stand mixer on the market. It’s the one that they occasionally use on Bake Off, it’s a top competitor to KitchenAid, and it’s competitively priced.

With a reputation like that, it’s no wonder that I have received so many requests for a review of the Kenwood kMix. At long last, I’ve got my baking paws on one. So, here’s everything you need to know about KitchenAid’s famous rival.

Specifications

Unboxing

The Kenwood kMix arrives, as most stand mixers do, with a fair amount of clobber. You'll get a reasonably large box, which is packed with polystyrene and plastic, designed to keep the shiny stand mixer as sparkly as it looks on the scene (and in your dreams). The packaging does its job, but it's mostly not recyclable, so you'll need to prep your bins for a big load of waste.

Non-recyclables aside, this looks stunning. It's a sleek, stainless steel marvel. You'll get the K-beater, dough hook, whisk, and splash guard that comes as standard with most stand mixers as well as a small spatula. Not many brands will send a spatula too, but it's a very neat, nice touch to have sent with your packaging. It's also actually very much needed, as this doesn't always whisk right to the edge and bottom of the bowl, so there'll be some scraping to do.

Who would it suit?

If you’re a busy baker who needs more power and more capacity than traditional stand mixers can offer, this is a brilliant stand mixer. The deep, 5-litre bowl has seemingly endless amounts of space. I’ve made two loaves of bread dough, enough cake batter for 48 cupcakes, and whipped more cream than usual care to tell my GP about in this.

Whilst that sounds like a capacity that could get heavy and inconvenient to store, Kenwood has done some neat styling. The handle makes the bowl easy to handle and pour from; the stand mixer looks great on display; and it packs neatly away into the cupboard if you have some deep, spacious, low ones too.

Whilst the capacity, power, and reputation of the kMix makes it an obvious choice for experienced bakers, don't let this put you off if you're new to it all. Lots of people who start baking really want the KitchenAid name on their counter, but I'm here to let you know that Kenwood are just as good (if not better according to some of our experts) and you can save money by opting for one of these too.

What is it like to use?

A lot of the mechanisms on the Kenwood will be familiar to all stand mixer owners. The bowl twists into place on the base and comes with a useful handle for pouring mixture and holding the bowl. The head is a tilt-back function that works using a spring, so you push it back until it locks into a secure place.

You’ll get three basic attachments which all push and fix onto the stand mixer head. It’s very simple.

Test 1: cake mix

The first test that I put all stand mixers through is baking a cake. It’s not just because I love cake that I do this, the whole process tests out the machine’s ability to cream butter and sugar as well as how the mixer can incorporate wet and dry ingredients.

I made a simple chocolate cake with the beater. My slightly hard, geometric cubes of butter were beaten into a smooth, fluffy mix of butter and sugar, before I added in my flour, eggs, cocoa powder, and vanilla. You can see from the picture that there wasn’t a single sugar crystal left unwhipped.

When I went to empty my mix into a baking tin, I started to see some pale, buttery spots where the K-beater hadn't quite managed to scoop up the butter and sugar from the bowl. This is where the spatula comes in: I whizzed it around the sides and bottom, clearing off the remainder, before I set the stand mixer's head back down and let it mix the butter and sugar through the batter.

After this, the mix was well and truly ready to bake. I twisted the bowl out of place, gripped the (extremely useful) handle, and poured my mix into the tin. The rest of the process (baking and eating) is really out of the kMix's control, but it's worth noting nonetheless. This rose and baked really well, the crumb of the cake was nice and fluffy: the perfect slice.

Test 2: bread dough

The next test that we put all our stand mixers through is making bread dough. I pushed the dough hook into place and added 500g of flour, 7g of yeast, a pinch of salt, and 300 ml of hand-hot water and oil.

The mixture always looks quite sloppy to begin with, but it should come together well. As expected, the dough became smooth, firm, and elastic within five minutes of the dough hook working its way around the bowl. As with the cake dough, there was a little flour dust at the bottom of the bowl, but it quickly incorporated into the mix.

When I lifted the bread dough out of the bowl and gave it a knead by hand, it stretched with the perfect amount of give and bounce. I’ve used faster stand mixers, but the results from this are still pretty good.

Test 3: whipped cream

The whisk attachment on the Kenwood is impressive (and probably my favourite feature). The big, wide tines of the whisk look powerful — and they are. I poured 500ml of double cream into the bowl and left the whisk on speed setting five, which is the upper end of the spectrum. Within four minutes, the cream had whisked into thick peaks and then split. I added some milk and used the whisk on a slower setting to work this back to thick, fluffy whipped cream and the Kenwood did it with complete elegance.

I followed this up by using some vegan cream to see how the Kenwood could handle some more difficult, temperamental ingredients and the results were really impressive still. The vegan cream whipped up slightly slower, but it still looked good after five minutes of whisking.

Cleaning

Kenwood says that the bowl and attachments are dishwasher safe, but I like to err on the side of caution with these things. Dishwashers can ruin stainless steel and push whisks out of shape. Using warm soapy water, I could get a great clean of the bowl and attachments. The stainless steel is robust enough to withstand some scrubbing with wire wool and more abrasive fabrics, which you might need if you accidentally leave the bread bowl on the side for the flour and water to set like cement (not that I do that often, I promise).

The rest of the machine looked pretty smart. I’d still recommend giving it a wipe down and clean after use, but this is a very simple and quick piece of maintenance that you can get away with skipping every so often.

How does it compare?

Most people compare Kenwood’s stand mixers to the KitchenAid Artisan 4.7L Stand Mixer— not just because they’re both used in the Bake Off tent. It’s aimed at more serious bakers who want an extra bit of power, capacity, and some extra features. Having used both, they’re very similar. I think the Kenwood struggled a little more to incorporate ingredients at the rate that the KitchenAid does, so it’s marginally slower, but you can achieve equally good results in relatively comparable times.

The only other point of real difference (aside from the money) is that the KitchenAid comes in more colours, so it has more of an aesthetic appeal. I don’t mind the Kenwood, but it’s certainly more modern and blocky. So, if you want to save money and you don’t mind compromising on aesthetics and speed, the Kenwood is perfect. If you’re happy to splurge for a bit of countertop eye candy, the KitchenAid will certainly appeal.

Should you buy it?

Budding bakers looking for quality at a reasonable price will appreciate what the Kenwood kMix has to offer. It’s technically one of the best stand mixers on the market, it just comes up relatively large and a little functional-looking on the counter.

Put your air fryer to great use this winter and bake your Christmas cake in it - it’s much quicker than the oven and cooks just as well.

Traditionally, like most, I have baked my Christmas cakes in conventional electric or fan ovens. Since getting one of the best air fryers I've used it to make many smaller sweet treats, but could it really handle an entire Christmas cake? The answer simply is yes. Not only did it take half the time of the original oven recipe I've used in the past, it cooked just as well and tasted just as good.

An air fryer is essentially a mini oven that circulates air around food to cook it quickly and efficiently. It’s much speedier than a conventional oven and costs less to run. Don't miss our articles on 'What I wish I'd known before buying an air fryer' and of course check our best air fryer deals before investing in one.

How to bake Christmas cake in an air fryer

Preparing your Christmas cake ahead of time is a great way to ensure this festive favourite has plenty of flavour. Topping it up with sherry, brandy, tea, or juice every couple of weeks will guarantee your cake is super moist and flavoursome when the holidays begin.

First, you need to make your Christmas cake mixture and decide on a recipe to suit. For this test, I made my favourite easy Christmas cake recipe, which I’ve made for the past few years. I highly recommend this cake for anyone looking for a quick prep recipe with just a few ingredients.

Before you get started you will need an air fryer that is big enough to hold an 18cm/7" round cake tin and the tin itself. For the air fryer, I used my trusty Breville Halo VDF126 5.5L air fryer and for the cake tin, I used a Lakeland Round Loose Based PushPan Cake Tin.

The cake tin needs to be suitable for air fryer use and must fit comfortably into your machine with a gap around the edges for airflow. Make sure you line the cake tin with baking parchment or grease the tin (depending on whether it's non-stick or not) before adding the cake mixture.

Ingredients

To make an 18cm/7" Christmas cake, you will need:

• 3 large eggs
• 300g (10oz) plain flour
• 250g (8oz) butter, softened
• 250g (8oz) light muscovado sugar
• 1 tbsp ground mixed spice
• Pinch of salt
• 410g jar of mincemeat
• 500g (1lb) dried mixed fruit
• 4 tbsp brandy/sherry/cooled tea/orange juice
• 18cm/7" round cake tin lined with baking parchment
• And an air fryer of course!

Method

Step 1

In a large mixing bowl, add all ingredients; eggs, plain flour, butter, light muscovado sugar, ground mixed spice, salt, mincemeat, and dried mixed fruit, and mix until combined. Using a stand mixer will be the easiest way to do this, or you can mix it by hand. Leave the brandy/sherry/cooled tea/orange juice out.

Step 2

Once the cake mixture is smooth and thoroughly mixed, transfer it to your cake tin and press the mixture into the tin, smoothing the top so it's level. Put the cake in the air fryer drawer, and bake for 30 minutes at 160°C.

Step 3

After 30 minutes, carefully add some tin foil to the top of your cake. This will stop it from browning any further on top and will help the cake to cook evenly inside too.

Ensure the tin foil is pinched around the edges so it's 'attached' to your cake tin otherwise the fan will move the tinfoil around the machine uncovering the cake. Bake for another 1 hour and 20 minutes (1 hour and 50 minutes total).

Step 4

After 1 hour and 20 minutes, poke the centre of the cake with a skewer to see if it's cooked all the way through. If the skewer comes out clean, the cake is done. If not, pop back into the air fryer and cook for another 10 minutes, check again, and repeat. You shouldn't need to cook your cake any longer than 2 hours.

Step 5

Leave the cake to cool completely in the tin before carefully removing. Once fully cooled, wrap in a layer of baking parchment or greaseproof paper and a layer of tin foil and store in a cake tin or air-tight container.

'Feed' fortnightly with brandy, sherry, cooled tea, orange juice, or liquid of your choice in the run-up to Christmas to ensure your cake is moist and full of flavour come Christmas time.

Top tips for baking a Christmas cake in an air fryer

Go small

The smaller the cake, the more success you’ll have in cooking it as they tend to cook quicker and more evenly than large cakes. Always make sure you leave plenty of space around the cake tin and the air fryer basket for airflow.

Low and slow

You ideally want to cook the cake from the inside out so start on low heat for a longer period of time. This should stop browning on the top of the cake, however, if this does occur, you can cover the cake loosely with a sheet of tin foil. This will stop it from burning but allow it to continue to cook.

Go for dry cakes over wet

A pound cake would be a much more successful cake to bake in an air fryer than a banana cake, for example, as banana cakes are overly moist and have a lot of liquid in them from the fresh fruit, etc. A pound cake, or classic Victoria sponge, or simple chocolate cake may bode well as they have a good ratio of dried ingredients to wet e.g. flour and caster sugar vs. butter and egg. The wetter the cake mixture, the longer it’ll take to cook.

Select the right cake tin

Choosing the right cake tin is the first step in making a Christmas cake in an air fryer - in fact, any cake in an air fryer. You don’t want to jump ahead and go for a large cake tin when firstly it doesn’t fit in the machine or it does, but it's going to take forever to cook.

Keep in mind that if you have a square air fryer drawer, it may be better to use a square tin for your cake. If you have a round air fryer you can probably use a classic round tin. If you have a rectangular air fryer you can opt for a rectangular tray bake-style pan.

Make sure the cake tin fits and that air can circulate around it in the machine. I've used an 18cm/7" round cake tin for this recipe. However, you may need to go smaller for different machines, and reduce the cooking time accordingly.

Use preset functions

Your machine may have a preset function for baking, which is automatically set to an 'optimum' temperature. If you're unsure about trusting this, start with baking something smaller to test out your machine - a batch of cupcakes, for example. That way you can ensure that the preset function is the right choice for you. You can manually override most air fryer preset functions to match specific recipe, if you prefer.

Air fryer baking FAQs

Can an air fryer be used for baking cakes?

Yes, an air fryer can be used to bake cakes - and successfully too. However, you do need to make sure that you use your machine correctly otherwise you can end up with a brown outside and an underbaked inside.

Use the instruction manual, especially if it tells you the best preset or manual setting for cakes, and refer to each individual recipe too, and stick with basic recipes when you’re first starting out so you can get a feel for your air fryer.

How long does it take to bake a cake in an air fryer on average?

On average it takes around 30-40 minutes to bake a cake in an air fryer. However, this will depend on the size of the cake, the size of the air fryer, and if you’re using preset functions or manually setting the machine. It’s best to follow the instructions on the individual recipe and consult the air fryer manual or guide in regards to timings.

When converting a recipe from oven cooking to air fryer cooking, the general rule is to reduce the temperature by 20-30ºC and cook for 20% less time.

Can you put a cake pan in an air fryer?

Yes, you can put a cake pan in an air fryer as long as it fits and has enough room around the edges and on the top for the airflow. Ovenproof dishes and oven-safe silicone moulds are good choices when it comes to baking a cake. However, it is best to consult the user manual or guide for the air fryer you’re using before putting it in the machine. It’s best to try out your cake pan before you start making the cake in case it doesn’t fit your air fryer model.

How long before Christmas should I make my Christmas cake?

The ideal time to make a Christmas cake is around two to three months before Christmas Day. This gives the cake plenty of time to mature in flavour, especially if you plan to feed it with sherry or brandy for extra. It will ensure that the cake stays super moist and has plenty of depth in flavour come serving time.

However, don’t despair if you’ve only got around to rustling up your Christmas cake a week or so before the big day. The cake may not have rich flavours or be heavy on the booze but it will still be a wonderful fruit cake you can share with friends and family.

How do you feed a Christmas cake and how often?

You feed a Christmas cake with 1-2 tablespoons of liquid of your choice; be it brandy, sherry, or fruit juice, every two weeks in the run-up to Christmas.

To feed the cake, simply uncover the top of the cake (leave the sides wrapped to stop it from drying out) and poke the cake surface several times with a skewer. Spoon over the liquid making sure the whole cake is evenly covered.

If you like your Christmas cake to be extra boozy, you could go for 3-4 tablespoons at each feeding instead but don't overdo it otherwise your cake will be super soggy come serving time.

Cover the cake back over and set a reminder on your phone or write on your calendar to feed again in two weeks' time.

Best air fryers

Our full buying guide to the best air fryers as tried and tested by our expert reviewers gives you an in-depth run through the models we'd recommend. But for now, here's the quick list of our top 6.

I used to think that hasty, tasty pastry only came in a packet, but this week's episode of Great British Bake Off proves that it's so much more. If you're thinking of flexing some filo or shortcrust skills, here's everything you need to know.

I don't know about you, but there was something about the shine on the fruit tarts, the satisfying sheets of filo, and that beautiful choux that had be itching to bake. I've already found the stand mixer that they use on Bake Off, but I wanted to do a deep dive into how to recreate each challenge.

Whether you want to finesse your filo skills, test out a tart, or show off your choux, here are the pastry essentials that you need to shop, including Mary Berry's cookbook. Yes, I still miss her. On your marks. Get set, Bake!

Filo pastry essentials

The beauty of filo pastry is that it can be sweet or savoury. I always assumed that because this is so flaky and fine, that it would be impossible to make, but it's actually not. Whilst pasta rollers can lend you a helping hand, plenty of recipes say that a good rolling pin will do the job.

Fruit tart essentials

As chance would have it, I used to work with a baker who has now moved to France. Thanks to the hour time difference and horrendously early work schedule all bakers abide by, I knew I could call him this morning to ask for some advice. 

My friend, Tom, told me “the trick to making a good fruit tart is all in the pastry. Keep it cool, don't overwork it, and then you should get something that will melt in the mouth. If you choose your fruit and filling carefully, you'll impress the neighbours too."

Choux pastry essentials

Choux always used to intimidate me, but the bakers make it look so delicious that I've decided that it's time to give it a try. The key here is in the piping. Some people use icing nozzles, but I think it's worth investing in something a little more precise.

The essential from last week (caramel)

I'm still in a sugar coma from testing out all the caramel treats from last week. If you missed out, don't worry. Here are the essentials that I included from the caramel episode.

FAQs

What tin do I need for a tarte tatin?

In an ideal world, you'll have a special tarte tatin tin or a shallow, enamelled cast iron tin. However, if you don't have one of those to hand, you could use a shallow cake tin that isn't lined with non-stick.

Is pastry hard to make?

It's actually really easy to make your own pastry at home, even if you don't have all the special accessories. As long as you have your hands and a good teacher, you'll be able to give it a good go!

I'll be back next week to update you with all the essentials for the next set of challenges. Watch this space.

With the ever-dramatic bread week behind us, Bake-Off viewers like myself will finally be feeling confident enough to get into the kitchen and get baking. Before creating some showstoppers of your own it's time to get your space kitted out, GBBO-style.

From some of the best stand mixers to must-have whisks, I always wait tentatively to see what kitchenware the chefs are using. This year while sitting on the edge of my seat watching the bake-off contestants tackle bread week, I was inspired to see what kit I could pick up on sale.

Surprisingly many of the exact tools and appliances the bakers rely on each week are not only available to buy on Amazon but they're also currently discounted – such as this show-favourite stand mixer deal for Amazon Prime Day.

So whether you're ready to upgrade your mixing set-up or need to replace those broken scales, I found the best baking deals ready for you to earn your Star Baker title.

The Bake Off appliances and tools you can shop

Whilst you're stocking up on your Christmas essentials and treating yourself to some of the best Amazon Prime Day beauty deals, why not invest in one of your hobbies?

Now is the perfect time to splurge on kitchen appliances and baking tools, as some of these items have up to 54% off. Your kitchen will look just like the iconic tent in no time.

Baking deals

Of course, before you stock your space up with some sparkly new baking tools it's best to organise your kitchen first and free up some room. But then it's time to ready, set, bake!

This Amazon Prime Day has brought us some impressive deals, from cosy home essentials to our Fashion editor's favourite Levi jeans.

Which stand mixers do they use on The Great British Bake Off? It's the question we're all asking as we brew a cuppa and settle in for our weekly dose of soggy bottoms, Hollywood handshakes, and cake-induced ency. Sixteen seasons in, the tent is as much about the kit as it is the contestants and those gleaming mixers are the focus of our attention. But which is the one that's powering this year's start bakes.

Every year, Bake Off has us thinking we could pull off a showstopper or two of our own. A biscuit cottage replica of grandma's cottage? No problem. A fondant fancy? Piece of cake, especially with one of the best stand mixers on the counter. Because, whilst skills are essential, there's something about the power, speed, and consistency of your stand mixer that can make the difference.

As your resident appliance expert (and Bake Off superfan), I've been keeping a close eye on those stand mixers over the years. It all started out with some of the best KitchenAids in the BBC and Mary Berry era, then the show swapped to the Kenwood kMix with Channel 4, and now? Well, let's just say there's another layer to the Bake Off set-up. Thanks to an unexpected stand mixer accessory, there's a new perspective on the expert's bakes. So, which stand mixer do they use on Bake Off now? Grab your tea. I'm about to spill.

Which stand mixers do they use on the Great British Bake Off?

I won't leave you in suspense with a Waitrose ad break (GBBO, I am thinking of you). There are two stand mixers that have historically, consistently been placed in the tent: the Kenwood kMix and the KitchenAid Tilt-Head Stand Mixer. I've baked with both and I can confirm that they whip in ways that other mixers don't stand a chance against. But this year, things are a little different.

Whilst there has been a mix of brands over the years (hence the fiery KitchenAid vs Kenwood debate), this year, it's all KitchenAid. Channel 4 are clever with their camera angles, but there are some signature features and accessories that I'd bet a batch of gingerbread on. Now you know, you'll see that the tent is being used to showcase the beautiful array of pastel colours on offer from the brand. I'm yet to spot the butter yellow colour of the year KitchenAid, but I have seen some very attractive mixers on the benches.

So, which one should you take from the tent and onto your worktop? Here's a little bit about the main stand mixers that The Great British Bake Off use now (as well as the ones that they have used in the past).

What's the special KitchenAid accessory that I should know about?

If there's one thing that I can't stop thinking about this year (aside from those caramel hobnobs) is the stand mixer accessory that everyone is using. It's often overlooked and surprisingly controversial, but let me tell you: it's worthy of a Hollywood Handshake.

So, what's the stand mixer accessory in question? The humble glass stand mixer bowl. It's not brand new (Kenwood has used one on some of their kMix models for years), but it's rarer to see on a KitchenAid. After falling in love with the Kenwood glass mixing bowl in my stand mixer tests, I sought out the KitchenAid one. I have to say, it's one of my favourite KitchenAid accessories of all time.

If you're on the fence about a glass mixing bowl, hear me out. It has measurements on the side, so you can pour straight in. Which means less faff, fewer spills, and a lot less to wash up at the end. You can also see whether all your mix is incorporated, as well as taking a look for air bubbles or streaks of unmixed batter whilst the machine is whirring, whisking, and mixing. That means you can make tweaks before it's too late. It's earned a spot in my kitchen and the Bake Off tent, which surely means it's the best of the best.

Why is the KitchenAid stand mixer so special?

KitchenAid carries some serious clout for bakers, casual and professional, but why? I call them an heirloom brand, because these are made to the kind of quality that means you're passing down your stand mixer from generation to generation. KitchenAid doesn't change the accessory compatibility either, so even older models can be used with their latest and greatest KitchenAid attachments and accessories.

Whilst it's true that these are some of the most expensive stand mixers, when it comes to performance, I've found KitchenAids offer the most power, consistency, and stability of all models. Even with a bowl full of bread dough, I know mine won't topple. Where other brands mixers miss the sides and bottoms of the bowl, the KitchenAid cleans up.

You won't be fiddling with hand mixing or scooping out dusty flour that didn't get mixed in, because KitchenAids cover all bases. You've also got over 20 colour options and all the beautiful extras that KitchenAid release each year. The only downside is that these are so good that you can't blame one of these for your soggy bottoms or a sunken cakes.

Is the Kenwood kMix as good as the KitchenAid?

I'll admit that I was a little surprised when I found out that the GBBO producers had moved away from complete KitchenAid supremacy across the tent. However, I wasn't surprised either. Kenwood has shot up in the baking community as the most popular alternative stand mixer to the KitchenAid.

It has all the same features of a KitchenAid: a powerful motor (though I don't find it as strong as the KA), durable build quality, and nice design. Often, Kenwood adds integrated scales and a timer underneath the bowl, which is a godsend for busy bakers. So, if you're not dead set on having the Bake Off stand mixer, you can save even more money with £220 off the kMix.

Alternative stand mixers that are still great

KitchenAid and Kenwood dominate the world of stand mixers, but they're not your only route to becoming star baker at home. Here are three other models that I've tested and loved in my kitchen.

FAQs

What stand mixer do they use on The Great British Bake Off?

Traditionally, The Great British Bake Off has used KitchenAid stand mixers, namely the Artisan. There have been sightings of the Kenwood kMix stand mixer in previous years, but it seems that the tent is all KitchenAid again this year.

What's the difference between a KitchenAid Classic Stand Mixer and a KitchenAid Artisan?

I've dedicated a full, detailed article to the KitchenAid Artisan vs Classic debate, but if you want the headlines, here you go. The Classic has a 250 watt motor, whereas the Artisan has 325 watts. This makes the Artisan more suitable for bakers and big homes, but they're both pretty powerful. ANother difference is the bowl size. You'll always have options with each model, but generally, the Classic bowl is smaller and doesn't have the handle, which can either be a blessing or a curse, depending on what your kitchen layout is like. You'll get more colour options with the Artisan (there are over 20 options, compared to just two with the classic) and, apart from some minor details, such as weight, these two are very similar.

Are Kenwood stand mixers as good as KitchenAid's?

Yes. Some people even say that Kenwood stand mixers are better, because they incorporate special extra features, such as a timer and weighing scales. I've always been in camp KitchenAid, because I like traditional stand mixers. Plus, the weight and build of the KitchenAid feels more stable to me. In context of all stand mixers though, these two are the leading ladies.

Fear not if your glass oven door is currently hidden beneath layers of grease and food remnants. With minimal effort, baking soda and vinegar are a natural way to leave it gleaming again.

Even if you pride yourself on having a beautifully clean kitchen the result of caked-on grime can leave your oven glass looking neglected, and nothing's worse than trying to peer in at your delicious cuisine through an unappetising haze of baked-on unidentifiable food stains. It's time to extend the task of cleaning your oven to include the glass door, inside and out.

Because of the risk of food contamination, we always try to follow cleaning hacks that use natural ingredients. That's why you'll find us cleaning the oven with baking soda. Here's how to specifically tackle cleaning a glass oven door.

How to clean a glass oven door with baking soda: 5 simple steps

At this point, it can feel all too easy to reach for dedicated oven cleaning products but often they can contain harsh chemicals which you might prefer to avoid using around food preparation.

“When you have a particularly dirty door, it can be tempting to use harsh chemicals or hard/metal cloths," says Miele’s product training manager, Sophie Lane. "Be careful, scratches on the door glass can cause the glass to break over time. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass.”

Taking all that into consideration, many favour cleaning with baking soda instead.

Here's what you will need to clean a glass oven door with baking soda:

If you want to get your oven door glass as clean as you can without removing it, you can easily. Use this baking soda method below to wipe away the dirt and grime with ease, giving you a clearer view of your baked goods and a warm sense of satisfaction.

1. Prepare a baking soda cleaning paste

To make the perfect cleaning paste, simply pour a generous amount of baking soda into a bowl. Slowly add water until you get a thick paste that can be spread along the oven door. (If you add too much water, just add more baking soda)

"For an even more powerful clean, try mixing it with a small squirt of washing up liquid- this creates a super-effective cleaning paste that cuts through grease while being completely safe for your oven glass," says Catherine Green, sustainable cleaning expert at Smol.

We highly recommend cleaning oven racks and cleaning oven trays at the same time, while you have your baking soda solution pre-made.

2. Apply the paste and let it sit

Open the oven door (as long as it is completely cool) and start applying the paste with a cloth, a rubber spatula, or even your hands.

Be generous in your application and leave a thick layer all along with the glass, especially anywhere that gunk is caked on. Spread the paste on the glass generously and allow it to sit for around 20-30 minutes.

3. Add a spritz of vinegar

This is the fun part. After patiently waiting for 20 minutes, it's time to add a spritz of white vinegar to the mix, because how could we not involve an element of cleaning with vinegar – it's our go-to. The vinegar causes a reaction that helps to accelerate the process.

"Once the 20-30 minutes are over, spray the paste with white vinegar," suggests Baqir Khan, a cleaning expert and owner of Proactive Cleaners. "It'll fizz and foam, and then let it sit for another 5 minutes."

4. Gently scrub

Once the natural ingredients have been left to work for at least 20 minutes, it's time to gently scrub the surface.

"Gently scrub the paste with a non-abrasive sponge or a damp microfibre cloth," advises Baqir. "Do not use scourers or metal scrapers as they may scratch the glass." As previously discussed, any abrasive implement could potentially damage the glass, similar to when cleaning a glass stovetop.

It should come off with ease, but in some places, you might need to apply gentle pressure to scrub it off. But be aware of the pressure you apply to the door because it's still intact; therefore, you risk doing damage if you're too heavy-handed.

5. Wipe with a damp cloth

To finish, take a soft, clean microfibre cloth and dampen it to gently wipe the paste firmly to remove all traces of the cleaning paste.

"Gently wipe away the paste and grime with a damp microfibre cloth," advises Baqir. Rinse the cloth in clean, warm water and continue to wipe until all traces of any grime or baking soda are completely gone.

Finally, use another clean, dry microfiber cloth to dry the glass and prevent water marks and streaks. What you are then left with is a sparkly, clean, gleaming glass oven door.

Once the inside is shining, take the microfibre cloth and simply wipe the outside clean. You can use a little glass cleaner if you so feel, but hot water should be sufficient because the outside doesn't usually require a hearty clean.

FAQ

How to clean a glass oven door by removing it

Some feel that if you truly want a sparkling oven door with glass as shiny as the day you got it, removing the glass from the door is the best step. It's not as hard as it sounds, but it's not essential to get the door cleaned (as we've proved above) – so it is a matter of personal choice.

“Many ovens allow the oven door to be removed for easier cleaning. Check your operating manual to see if this is the case for your oven,” advises Sophie. “One of the best at-home degreasers is washing-up liquid. Use this with a sponge or cloth to break down the dirt on the door."

• Unscrew the glass. In most models, the screw will be along the top of the oven door.
• Remove the glass. "Separate the panes of glass so that you can clean each one," Sophie advises.
• Carefully set the glass on a flat towel. "Once you have removed the door, place it on a soft surface like a tea towel to prevent any scratching," adds Sophie.
• Give it a quick wipe with a damp cloth to remove any residue that isn't yet baked on.
• Sprinkle baking soda over the glass, putting a little extra wherever there are caked-on spots.
• Pour vinegar over the baking soda. Enjoy the satisfying bubbles!
• Once the bubbles subside, scrub vigorously with a cloth to loosen the grime.
• Wipe the glass fully dry before reassembling the door.

How do I get brown stains off my oven glass door

To tackle stubborn brown stains of the inner door glass of your oven accumulate numerous drips and spills that can become baked-on over time. To remove tough brown baked-on stains, follow these steps, as advised by Jane Wilson, a cleaning expert at Fantastic Cleaners:

• Ensure that the oven is cool: Before cleaning, ensure the door is no longer hot to the touch to prevent burns.
• Make a homemade cleaning solution: Combine baking soda and water in equal parts to form a thick paste. Apply this paste onto the brown on your oven glass door using a non-abrasive sponge or cloth. Let it stand for at least 20 minutes.
• Spritz with vinegar: After the allotted time it's advisable to spritz the baking soda paste with white vinegar to cause a chemical reaction that will get to work in lifting even the most burnt-on brown stains.
• Wipe down the door glass: Use a wet rag to wipe away the paste and residue. Opt for a non-scratch scour pad to effectively clean. It's crucial to ensure that whatever scour pad or sponge you use is non-abrasive to prevent permanent damage to the glass.
• Shine the clean oven door glass: To address a foggy or streaky glass door, apply a drop of grease-cutting dish soap on a damp cloth. Wipe down the door and rinse with a clean, damp cloth, ensuring thorough drying.

How often should you clean a glass oven door?

“Cleaning the oven door is a task you want to try and do little and often if you can,” says Miele’s product training manager, Sophie Lane. “The longer you leave it, the more soiling will become baked on and tricky to remove.”

“Keeping your oven free from dirt and grime build-up is essential to ensure peak performance in any busy kitchen environment," agrees Sarah Whitfield, product manager at leading cooking appliance brand Belling.

"Whether it’s a built-in oven or a versatile range cooker, our expert advice is to incorporate a little-and-often approach to cleaning after cooking, once the surface has completely cooled, ensuring you catch any minor spills that could later turn into stubborn grease spots if left untreated."

"Deep clean the interior surface of the door glass every three to six months, adjusting based on your cooking habits," advises Jane Wilson, a cleaning expert at Fantastic Cleaners.

"Coordinate oven door cleaning with how often you clean the oven. Regular cleaning minimises tough grime and reduces the need for harsh chemicals."

Sure, it would be easiest to clean any mess right away, but now dinner's ready, and the oven's too hot. But by the time it's cooled and the dinner dishes are cleaned up, scrubbing the oven is the last thing on your mind.

What are the best products for cleaning a glass oven door?

Knowing what products work the best is the key to cleaning your house like a professional, and your oven door is no exception to that.

Speaking to glass expert and owner of Northallerton Glass, Liam Spencer, he says, "The best products to clean a glass oven door are usually slightly abrasive, but not enough to scratch the glass, and can cut through grease."

He explains that most products that do this usually contain bicarbonate of soda or dish soap, which can be even more effective when they're left to sit on the oven door before scrubbing.

It's amazing what a difference a clean oven can make to the overall feel of your kitchen, especially a clean and clear glass oven door. As the centrepiece of the kitchen, a little shine certainly goes a long way.

While your kitchen counters are one of the daily cleaning habits you keep on top of it's worth factoring in a regular routine to clean your glass oven door to prevent layers of food stains from building up over time.

These dainty madeleines are the ultimate afternoon treat. The zingy bottlegreen Summer Raspberry cordial adds a delicious flavour to the icing and a gorgeous, subtle pink colour.

The cakes only take 10 minutes to bake and use mostly store cupboard ingredients, making them the ideal last minute bake if you have unexpected guests over for tea. If you don’t have madeleines tins, fairy cake tins make a good alternative.

Instead of dried rose petals for decoration, you could use freeze-dried raspberries or simply a little more finely grated lemon zest. Alternatively, you could drizzle the madeleines with melted white chocolate for a sweet finish.

Ingredients

• 100g caster sugar
• 2 eggs
• 100g plain flour
• ½tsp baking powder
• 100g butter, melted, plus extra for greasing
• Finely grated zest ½ unwaxed lemon
• 75g icing sugar
• 2 - 3tbsp bottlegreen Summer Raspberry Cordial
• Dried rose petals, to decorate, optional

You will need

• 2 x 12-hole nonstick madeleine tins

Method

1. Whisk the caster sugar and eggs in the bowl of a stand mixer for 5 - 8 mins until thick enough to leave a trail.
2. Sieve the flour and baking powder over the egg mixture and gently fold in. Fold in the melted butter and lemon zest then cover and chill for at least 30 mins or overnight.
3. Butter the tins generously and place into the freezer or fridge. Preheat the oven to 200C/Gas 6.
4. Place a spoonful of batter into each of the holes, the mixture will spread as it cooks so don’t worry about levelling the surface. Bake for 8-10 minutes until the centre has risen into a hump and the madeleines are golden and springy to the touch. 
5. Meanwhile, stir together the icing sugar and cordial until smooth and thick then brush over the scalloped side of the warm madeleines. Leave to cool and set before transferring to a serving plate and scattering with rose petals. 

Womanandhome.com created this recipe as part of a paid partnership with Bottlegreen.

This Easter carrot cake is a real showstopper. Using carrots and pineapple in the cake mix makes it so moist, and pecans, coconut and sultanas create a great texture.

Our Easter carrot cake is a semi-naked cake, meaning that it isn’t fully iced, leaving a little of the cake on show. This style of cake is still on trend, and also a lot less effort than icing a full cake! While there are many different Easter carrot cake decorating ideas you can try, we've used fondant icing to create mini carrots and foraged some gypsophila from the garden for a soft, spring finish to the cake.

When it comes to Easter cake ideas, an Easter carrot cake is an impressive and moreishly tasty crowd-pleaser, albeit not as traditional as a Simnel cake.

This multi-layered cake never fails to impress – we add ours as the centrepiece to our Easter table décor with a few Easter biscuits to complete the look.

You will need four 18cm sandwich tins lined with baking parchment for this recipe, but you can also bake the cake in batches if you don’t have enough tins. 

Ingredients

• 325g plain flour
• 125g wholemeal flour
• 1tbsp bicarbonate of soda
• 2tbsp ground cinnamon
• 300g unrefined caster sugar
• 300ml sunflower oil
• 4 large free-range eggs, lightly beaten
• 1tbsp vanilla extract
• 100g each chopped pecans, desiccated coconut and sultanas
• 300g carrots, peeled and coarsely grated
• 432g can pineapple chunks (drained weight 260g), drained and puréed

For the cream cheese frosting:

• 560g Philadelphia cream cheese
• 200g butter, softened
• 200g icing sugar, sifted

For the Easter carrot cake decoration:

• 250g pack fondant icing
• few drops each orange and green food colouring

Method

1. Heat the oven to 180C. In a very large bowl, sift all the dry ingredients together. Stir in the sugar, then the oil and eggs. Mix it all together then add the remaining ingredients. 
2. Give it all a good mix then divide equally between the cake tins (or leave half in the fridge while you bake 2). 
3. Bake the cakes for 20-25 mins until springy and cooked through. 
4. Leave to cool in the tin for 10 mins before turning out onto a cooling rack.
5. To make the frosting, whisk half the cream cheese with the butter and sugar until well combined, then add the remaining cream cheese and beat together. 
6. Use the frosting to sandwich all the cakes together, then put onto your serving plate and cover the sides and top, using a palette knife.
7. To make the carrots for the decoration, colour two thirds of the fondant icing with a few drops of orange colouring. Knead the remaining icing with the green colouring.
8. Take small pinches of orange icing and roll into smooth rounds, before pinching one end. Repeat until you have as many as you want. 
9. Use a knife to create scratches in the carrots and use a toothpick to create a small dip in each top, where you’ll attach the “stalk”. To make the stalks, push the green icing through a garlic crusher. Pinch small bunches together and stick to the tops with a little water. Leave to dry before adding to the cake. 

This Easter biscuits recipe makes sweet and lightly spiced treats to enjoy this spring. They are easy to make and fun to decorate, making them the perfect recipe to bake if you're at home with kids or grandchildren over the Easter holidays.

These attractive biscuits are the perfect way to add some edible Easter decoration ideas to your Easter table décor; add a bowl of biscuits to the table or pop one biscuit next to each person's place name  around your Easter lunch table.

You can also use the iced biscuits to decorate Easter cakes, or just enjoy the process of making them and eating them afterwards!

This Easter biscuits recipe includes ginger and cinnamon to give a classic biscuit recipe a seasonal spin, but these spices can be removed if you prefer.

We made a simple pastel icing for these Easter biscuits by using just a tiny drop of food colouring. You will need disposable piping bags and fine-tip piping nozzles if you want to recreate a similar decoration for your biscuits. 

Ingredients

• 350g plain flour, plus extra for rolling
• 1tsp bicarbonate of soda
• 2tsp ground ginger
• 1tsp ground cinnamon
• 125g butter
• 175g light soft brown sugar
• 1 large free-range egg
• 4tbsp golden syrup

For the icing:

• 4 free-range egg whites
• 900g icing sugar
• a few drops of food colouring, from supermarkets or craft shops ( just a tiny amount to make pastel colours)

Method

1. Mix together the dry ingredients and put into a food processor. Add the butter, whizz together then add the remaining ingredients and pulse until it comes together. Wrap in clingfilm and chill for 20 mins. Roll out to the thickness of a £1 coin and cut out the shapes. Heat the oven to 180C. Put the biscuits onto lined baking trays and bake for 12-15 mins until light brown. Cool then put onto a wire rack.
2. To make the icing, whisk the egg whites and sugar together until smooth. separate the mixture into 3 bowls and colour each one separately.
3. To decorate, fill 3 piping bags fitted with nozzles, with half of the mixture from each bowl. Outline the edges of each cookie with icing, doing a third in each colour. 
4. Add a little water to the remaining mixtures. Fill 3 more piping bags and fill the centres with the corresponding colour of icing. Leave to set. Once hard, pipe on faces with the lining icing.

We love these rabbit-shaped cookie cutters from Lakeland, or you can also order a set of Easter-themed cookie cutters from Amazon which would also work really well with this recipe. 

This easy hot cross buns recipe proves that while it's quick to pick up a packet from the shops, it's worth the extra effort to make some at home too. After all, there is nothing quite like a hot cross bun just out of the oven!

Just like a Simnel cake or Easter cake ideas, hot cross buns are synonymous with spring. Traditionally hot cross buns are eaten on Good Friday, but there's no reason why you can't tuck into these hot cross buns at any time of year.

As well as being  simpler than you think to make, the wonderful thing about homemade hot cross buns is the possibility of customising the recipe to your tastes. Add chunks of chocolate and a spoonful or two of marmalade to make the hot cross buns chocolate and orange flavour, or grate cheddar cheese for a savoury spin on the original recipe. 

You can also use any leftover hot cross buns to make a chocolatey hot cross bun bread & butter pudding. 

Ingredients:

• 250ml full-fat milk, warm to the touch, not hot
• 1 egg
• 7g sachet Yeast
• 500g strong white bread flour, pus extra for dusting
• 50g caster sugar
• 1/2tsp salt
• 2 tbsp mixed spice
• 100g Italian mixed peel
• 200g sultanas
• 1 lemon zest
• 1 orange zest
• 100g unsalted butter, softened

For the cross:

• 60g plain flour
• 1tsp vegetable oil

For the glaze:

• 2 tbsp apricot jam
• 1/2tsp mixed spice

You will also need:

• piping bag
• floured oven tray

Method: 

1. Whisk together the milk, egg and yeast. Tip the flour, sugar, salt, mixed spice with the mixed peel and sultanas into the bowl of a mixer, mix with a using a dough hook while adding the liquid, once combined add the butter a little at a time and continue to knead with a dough hook until the dough has an elastic consistency.
2. Tip the dough out onto a floured surface and cut the dough into 10 pieces, mould each into a ball using the palm of your hand in a circular motion, push down firmly and the dough will spring back. Arrange the balls in the oven tray leaving a 2cm gap between each one. Leave in a warm place covered with a clean damp tea towel to proof for 1 hr 30 mins - 2 hrs, until they have almost doubled in size. Heat oven 250C, Gas 9.
3. To makes the crosses: mix the flour, oil with 5tbsp water, put into a piping bag and pipe crosses over the buns.
4. Put the buns in the oven and bake for 20 mins until golden on top.
5. For the glaze: Heat the cinnamon and jam with 1tsp of water in a small pan, mix to combine and brush over the warm buns.

If you love the flavours of traditional Christmas cake then you're going to adore this quick and easy cheat's version - a Christmas Cake Tray Bake that is perfect for when you don't have much time but still want to make something yourself to enjoy over the festivities. 

Like traditional Christmas cake decorating ideas, we've kept the classic icing of marzipan and fondant in this recipe to add taste and texture - as well as to help preserve the sponge's softness. You can drizzle the cake with a little brandy or rum to add extra flavour, or keep it booze-free for a family-friendly Christmas dessert.

You will need a 7x11 inch rectangular tray bake tin, lined with baking parchment, for this recipe.

Once made, your Christmas Cake Tray Bake will keep for between 2 and 3 weeks if stored in an airtight cake tin.

HOW TO MAKE A CHRISTMAS CAKE TRAY BAKE

Ingredients

• 125g (4 1/2 oz) butter, softened
• 125g (4 1/2oz ) golden caster sugar
• 3 small eggs
• 150g (5 oz) plain flour
• 500g (11b 2oz) mixed dried fruits
• 1 tsp mixed spice

To decorate:

• 1 tbsp warmed, sieved apricot jam
• 300g (10oz) marzipan
• 200g (7oz) royal icing sugar
• silver sugar balls or cake decorations

Method

1. Pre-heat the oven to 170C/150C fan/gas 5.
2. Place the butter and sugar in a mixing bowl and beat until really light and creamy. Then gradually beat in the eggs. 
3. Fold in the flour, fruit and spice to give a soft dropping consistency.
4. Bake for 45-50 mins until just firm to the touch. Allow to cool completely.
5. Brush with apricot jam then roll out the marzipan on a lightly dusted work surface. Spread the top of the cake thinly with jam then press the marzipan on top.
6. Make up the royal icing sugar as directed on the pack, then place in a small piping bag, snip the end and drizzle over the cake. Decorate with sprinkles then cut into slices.

The best hand mixers make whipping up cakes, cookies, and even mashed potatoes a breeze — without taking up the precious counter space of a stand mixer. I, alongside the woman&home recipe development team have been testing all the models from KitchenAid through to Kenwood and Salter to bring you the only six hand mixers you need to know about.

Whether you're an occasional baker or this years next Great British Bake Off contestant, you'll want some features at the core of your hand mixer. It should be comfortable to hold, with enough speeds to tackle different tasks (five is normally a good place to start), and it doesn't hurt to look nice too. The one that does this better than any other is the KitchenAid 9-speed model. It's good enough to rival some of the best stand mixers on the market and the soft-start and turbo modes add an extra level of luxury that other models can't quite compete with.

That's not to say that KitchenAid is the only brand to buy. In the list below, you'll see that we tested the stylish Dualit hand mixer, which they use on GBBO, the budget-friendly Salter Cosmos, and Kenwood's brand new space saving design. There's something for every baker and budget here. I've also got professional bakers to answer your questions and to finally settle the hand mixer vs stand mixer debate. So grab a slice of cake and settle in.

The quick list

If you want to whizz through the best hand mixers, here's a flavour of what each model is like to use. If you like what you see, keep scrolling to find out about our in-person experience with each model.

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The best hand mixers, for whipping, mixing, and kneading

You've seen my summaries of what each hand mixer is like to use, but here's where you'll need an apron on. I'll go through all the details of what our experts found when the woman&home food team took these to the test kitchen. We were whipping egg whites, whisking meringue, beating cake batter, and mixing cookie dough. Yes, we ate everything we made. No, we didn't regret it.

Best hand mixer overall

Looking for an all-singing, all-dancing design? Then this is the model to invest in, with big results and a whopping nine speeds. You’ll be spoilt for choice with attachments too, as it comes with two beaters, two dough hooks, a whisk, and a blending rod (ideal for smoothies and sauces), plus a soft-start feature that we found helped ingredients stay in our bowl with no messy splashes when going up a speed or two.

The stainless-steel Turbo Beaters are great for mixing heavy doughs or big bowls of ingredients, and while the soft-grip handle makes it easy to hold with one hand, it did make our arm ache a little when on the top speed when we mixed for a while. 

The LED display is easy to see, though, and it has a soft-grip handle and lockable swivel cord as per the five-speed model. Want to take it with you when you’re away? Then the cotton storage bag will come in useful. Now, it’s not cheap, but you do get a top-notch model for your money. And if it feels too pricey, see our regularly updated guide to the best KitchenAid deals, where you might be able to bag a bargain.

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Best budget hand mixer

Not everyone wants to shell out a lot on a hand mixer, especially if you’re only going to be using it now and again, which is where a more budget-friendly option comes in—and you won’t do much better than this little beauty from Salter. 

As well as the great price, the Salter is a nice compact model, which makes it a doddle to transport should you want to take it away with you. Great for whisking, beating, and mixing, this 300W mixer features five-speed settings, with an extra turbo function and a gunmetal-grey curvy design. 

Again, it’s not the showiest model, but it performed better than average in my tests, making short work of mixing cake batter and whipped cream. Granted, it’s not the quietest mixer out there, but for its great price, I am more than happy with how it looks, feels, and performs.

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Best compact hand mixer

For those heavy-duty baking tasks, this mixer gets the job done quickly and efficiently. We certainly felt the difference in power with this machine as opposed to some of the other lower-budget models, so if you’re looking for one to get through those hard dough mixes, then I’d absolutely recommend the Kenwood QuickMix GO. 

Design-wise, its blue or pink colourways offer some stylish and subtle fun to any kitchen. They look as good with stainless steel as they do with warmer, earthy tones and smart marble. Another big plus of this model is that it is light and compact enough for those that don’t have lots of room to store a larger model, so a fantastic option for smaller kitchens. The astute bakers will spot that the lid of the QuickMix lifts off for storing the accessories inside. It's really clever.

I found the whisks slightly on the short side for our large bowl, and it definitely wasn’t the quietest model, but on the plus side, it has a great slow start that didn’t send our lighter ingredients flying. A great all-rounder, especially if you need some space-saving options. 

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Most versatile hand mixer

After a no-frills mixer at a good price, that does the job efficiently? Then this 450W model may be the one. Simple and reliable, it comes with Bosch’s ‘fine creamer’ tools, which have little balls on the end (to add more air to your ingredient mix) and two dough hooks. 

On first inspection, the tools didn’t look the most sturdy, but woman&home's recipe developer, Rose Fooks, said "I can’t deny they gave me amazing results and I found the mixer one of the lightest to use out of them all. Even though, there was a bit of splashing during whisking tasks, it wasn't enough to put me off." 

The Styline has a good range of speeds and we particularly liked the pulse function, but the winning aspect  was just how quiet this model was—you could hear yourself talking over it, which surprised Rose, in a good way.  

Looks-wise, it’s not the sleekest or stylish out of the bunch, with its simple monochrome design, and it’s certainly not the most high-tech mixer, but you can be confident it’s also not basic and it falls middle of the row—a good design with an even better price.   

The Bosch Styline Hand Mixer MFQ4020GB was supplied by AO.com for this review

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Best cordless hand mixer

Prepare to fall in love with this little beauty’s sleek good looks and no-fuss style. What Cuisinart’s cordless power hand mixer lacks in additional tools (it only includes beaters, a small downside), it makes up for in ease of use. 

I liked the five-speed settings, which were super powerful when needed and light as a feather for finer ingredients—and the fact that it stands up by itself on the benchtop means much less mess. It's also easy to store, with a cordless, sleek stainless-steel design that makes it super-flexible. 

The lithium ion battery is charged by USB and you get around 20 minutes of continuous use, which was easily enough for me to make one lot of batter—it takes 130 minutes to charge. Also included in the box is a little recipe booklet, which is handy if you're needing some cake inspiration.

When all the hard work is done, the beaters are fine to pop in the dishwasher. Budget-wise, it’s at the top end of the spectrum, working hard for its price—but for me, it was well worth a place in our guide to the best hand mixers. You can't put a price on cordless convenience.

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Most stylish hand mixer

Sometimes it’s easy to underestimate how much the looks of an appliance can really sell it to you, and when we unpacked this mixer from the box it was a clear case of love at first sight. The smooth cream colorway and rounded design are similar to that of the retro-look of Smeg and KitchenAid but the Dualit has the cherry on top: it's the go-to for The Great British Bake Off. 

Looks aside, in my tests, the 400W motor performed well—although it is one of the noisier models. I found the four-speed settings easy to control even at a slow speed. One of the winning features for me is its retractable cord and integral plug storage, which means when it’s not in use you can wind the cord up and keep it tangle-free.

 Comfortable to hold, it’s quite a long mixer with an open-ended handle and not the lightest, but it definitely makes up for that in design and reliability—plus, I like the number of tools that are included in the price.

The Dualit Hand Mixer 89303 was supplied by Lakeland for this review.

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How to choose the best hand mixer for you

It's easy to get mixed up with all the different attachments and rotation speeds, so I like to make choosing the best hand mixer for you and your kitchen simple. If you've thought about the following factors before you shop, you're likely to make a smart shopping decision:

• Attachments—before you part with your cash, you’ll want to consider which attachments you’ll need. Some hand mixers don’t come with a whisk (so you might want a separate electric whisk, ideal for whipping egg whites and light sponge batters). But, most models do include two beaters (used for medium to heavy mixtures, such as creaming butter), while others will offer a dough hook for kneading. Decide which ones you absolutely want/need.
• Size—you’ll want to keep in mind where you are going to be storing your hand mixer before buying one, as some models are more compact than others, making it easier for those short on space. Also, some have detachable mixing wands, while others don't, which makes storage harder.
• Weight—if you’re going to be whipping up batters regularly or having the kids help, you might want a lighter model with a comfortable, easy grip, which will make the whole experience more pleasant and less tough on your hands and arms.
• Wattage—contrary to popular belief, the higher the wattage isn’t always the best indicator of a mixer’s power, as it refers to the power going into the machine rather than what comes out. So while you should probably aim for a hand mixer with at least 85W (all of our below models meet this requirement), assessing the speeds and capabilities of the mixer is a little more important.
• Speed—the more speed settings you have, the easier the mixer will be to adjust and control. You don’t want a model that’s too powerful for lighter ingredients, for example. Most models will have two to three options, with two being more basic and anything over three geared towards regular bakers. Decide which one is right for your needs.
• Ease of cleaning—cleaning a kitchen is always a pain after a big baking session, but many of these hand mixers have dishwasher-safe parts—although not all of them do. Decide whether this is important to you before purchasing.
• Budget—hand mixers vary greatly in price, with some of the higher-end brands, such as KitchenAid, coming in at over 99. You often get what you pay for when it comes to hand mixers—however, that’s not to say that the mixers at the cheaper end of the spectrum aren’t proficient, too. You’ll just want to ensure that the hand mixer’s attachments are of decent quality if you’re going for one of the more affordable options.

How we test the best hand mixers

To find the best hand mixers, we put each model through a series of real-world tests to assess performance, ease of use, and overall value for money. Our testing process includes:

Beyond these practical tests, we also examine each hand mixer's power, speed settings, and additional attachments to see what versatility they offer. We assess ease of use, including how comfortable they are to hold, how intuitive the controls are, and how easy they are to clean. Finally, we consider value for money, ensuring that the best-performing models justify their price with durability and efficiency.

FAQs

Is a hand mixer worth buying?

Let’s face it, mixing ingredients and dough from scratch can be hard graft, not to mention time-consuming. So if that’s something you do regularly, then a hand mixer can make the job easier. It can help to make things like cookies, cakes and bread both faster and easier—and so for us it’s a kitchen essential.

A hand mixer is also a good option if you’re short on space, because they are normally small and compact, particularly in comparison to stand mixers. Many bakers have hand mixers if they don’t have room on their worktops for a stand mixer—although many keen bakers will have both.

Should I buy a hand mixer or a stand mixer?

If you're a budding baker, you'll have tossed-up the hand mixer vs stand mixer debate. If you know you'll be tacking some big and serious tasks, a stand mixer will offer more capacity and more power. However, if you want a storage-friendly option for simple baking assistance, a hand mixer will save you space and money.

Which hand mixer does Mary Berry use?

It's not always easy to work out which appliances are being used by celebrities, but Mary Berry isn't coy about it. In fact, there's a Kenwood and Mary Berry collaboration, so, as you can imagine, that's the hand mixer the baking queen defaults to.

Which hand mixers do they use on the Great British Bake Off?

When I researched which stand mixers they use on Bake Off, the answers were, unsurprisingly Kenwood and KitchenAids. However, the hand mixers that they use seem to be Dualit's. This isn't a surprise: it's an impressive hand mixer, but the brand is often overlooked when they're pitted against giants such as Kenwood and KitchenAid.

You can't go wrong with a classic hand mixer, but if you want to expand your baking skills, it's worth taking a look at the best stand mixers on the market. These offer next-level baking assistance.

Friands are also known as financiers and originate from France. They are beautiful and delicious bite-lets that work great as part of an afternoon tea or for serving with coffee. We've paired our friands with gooseberry and hazelnut but they work well with lots of different fruits such as blueberry, plum and raspberries.

Make sure you whisk up the egg whites really well as this is the only aeration that takes place. There's no self-raising flour or raising agent anywhere else. 

You can purchase a friand mould online but if you can't find one or there's no time, you can also use a muffin tin. Just make sure you grease your moulds well so that the tasty friands don't stick during cooking.

Ingredients

• 115g gooseberries
• zest and juice of 1 lemon
• 100g ground almonds
• 50g plain flour
• 175g icing sugar
• 3 medium egg whites
• 120g butter, melted and cooled
• 2tbsp chopped hazelnuts
• you will need:
• friand mould or muffin tin, greased

Method

1. Heat the oven to 180C, Gas 4. Cook the gooseberries in 2tsp lemon juice over a medium heat for 3-5mins until they just begin to burst open. Set aside to cool. 
2. Combine the ground almonds and flour in a large bowl and then sift in the icing sugar. Mix well and leave to one side.
3. Whisk the egg whites until stiff and then place into the flour mix with the melted butter and lemon zest. Fold carefully until combined. 
4. Spoon the batter into the friand moulds so they are around three-quarters full, then place a spoonful of the gooseberry mix on top and a sprinkling of chopped hazelnuts. Bake for 12-14 mins until they have slightly risen and they are lightly golden.

Try plums instead

If you can’t find gooseberries, use sliced Victoria plums instead

Buttery soft brioche buns aren't as hard to make at home as you might think. The soft dough needs a gentle touch and patience with proving time but the results are more than worth the wait. 

This recipe produces 16 delicate mini buns that make the perfect canapé base, so we've filled ours with slightly spicy, lemony prawns. 

Ingredients

For the brioche buns:

• 150ml warm milk
• 1tbsp caster sugar
• 1/2 tsp fast-action yeast
• 275g bread flour, plus extra to dust
• 1/2 tsp salt
• 1 egg and 1 yolk, plus another yolk for glazing 
• 60g soft unsalted butter, cut into cubes
• 20g black and white sesame seeds, to garnish

For the prawn filling:

• 350g cooked king prawns
• 60g mayonnaise
• 1 stick celery, cut into 1cm chunks
• 5g chives, roughly chopped, plus extra to garnish
• pinch cayenne pepper
• juice ½ lemon, plus wedges, to serve

You will need: a standing mixer with a dough hook

Method

1. For the brioche buns, mix the milk, sugar and yeast in a bowl, and leave to bubble for 5 mins. 
2. In a large bowl, mix the flour and salt. Slowly add the milk mixture to the flour and add the egg and extra yolk to create a scraggy dough. Begin to knead on a medium speed. 
3. Add a third of the butter and knead for at least 3 mins before adding another third of the butter. Repeat until all the butter has been added.
4. Knead for 5-10 mins until the dough wraps itself around the hook and begins to slap the sides of the bowl. You may need to add another 1tbsp flour. The dough is ready when you can pull off a small portion of it using wet fingers to prevent it from sticking, and stretch it without breaking. This is known as the windowpane test.
5. Scrape the dough onto a lightly floured surface. Dust your fingers with flour too. Pull the edges of the dough over and into the centre to form a ball. Carefully turn over and transfer to an oiled bowl. Cover with cling film and leave until doubled in size. This will take around 2 hrs.
6. Knock-back the dough with a brief knead and divide into 35g portions. Form into tight balls or ovals, place on a lined baking tray and cover with oiled cling film. Leave for another 1 hr or until doubled in size.
7. Heat oven to 200C/Gas 6 and place a shallow baking tray at the bottom.
8. Uncover your buns, brush with egg yolk and sprinkle with the sesame seeds. Have a cup of water ready.
9. Place the buns in the middle of the oven and pour the water in the tray at the bottom. This creates steam, which helps the buns rise.
10. Bake for 20 mins or until golden and hollow-sounding when tapped on the bottom. Leave to cool on a wire rack before slicing.
11. For the prawn filling, mix all the ingredients in a large bowl and reserve until needed. This can be done the day before. Spoon a little sauce into the sliced brioche before adding some prawns and celery. Garnish with cayenne pepper and additional chives, and serve with lemon wedges.

This almond, strawberry and cream loaf cake is a simple bake with maximum impact. When a bowl of strawberries and cream doesn’t quite cut it, whip up this tasty cake for smiling faces all round. Loaf cakes make a delightful afternoon treat as they are easy to make and slice! We've elevated the humble cake with an indulgent cream cheese frosting. After all, why should cream cheese be reserved for the likes of carrot cake? It's a delicious alternative to whipped cream or a classic buttercream icing. It's best to use British strawberries in summer when they are in season. They taste even sweeter and juicer.

Ingredients

• 175g unsalted butter, softened
• 175g golden caster sugar
• 3 eggs
• 75g ground almonds
• 16g freeze dried strawberries crisps or pieces
• 100g self-raising flour
• 1/2tsp baking powder
• 1tsp almond extract

For the top:

• 180g cream cheese
• 40g icing sugar
• 1tsp vanilla bean paste
• 200g strawberries, cut in half

You will need:

• 20x10cm loaf tin loaf tin, lined with baking parchment

Method

1. To make the almond cake. Heat oven to 180C/Gas 4. Cream the butter and sugar until pale in colour. Mix in the eggs and ground almonds. Fold in the flour and baking powder and finally the freeze dried strawberries. Spoon into the prepared tin and bake for 40 mins or until a skewer inserted into the centre comes out clean. After 5 mins cooling in the tin transfer the cake onto a wire cooling rack.
2. Once the cake is completely cool prepare the topping. With the paddle attachment beat the cream cheese, vanilla bean paste and icing sugar for 5 mins.
3. Spoon onto the top of the cake and use the back of the spoon to spread. Refrigerate for 1hr to set. Before serving arrange the strawberries on top.

These mammoth olive and halloumi bread loaves are biggies and great for sharing and tearing. Serve alongside a classic tomato soup or as a hearty side to a fresh salad.You could experiment with the things you use to adorn the top. We kept it simple with mixed olives. However, you could dress your up with capers, pickles, even chunks of fresh veg to make them even more vibrant. You could experiment with different fillings too. We used pesto and halloumi, because we can’t get enough of the squeaky cheese. But you could try it with our roast tomato and mozzarella sandwich.

Ingredients

• 500g strong white bread flour
• 7g dry yeast or 14g fresh yeast
• 40ml olive oil, plus extra for greasing
• 2tsp sea salt
• 100g halloumi, cut into 4 slices
• 4tsp pesto
• 150g black and green olives
• 1 egg, beaten

Method

1. Tip the flour into a bowl and stir in the yeast. Add 300ml lukewarm water and combine to form a dough. Add the olive oil and salt and then knead the dough, either in a mixer with a dough hook or on a lightly floured surface, for 8-10 mins until smooth and elastic.Put the dough into an oiled bowl and smother the top with a little more oil. Cover with a clean damp tea towel and leave in a warm place to prove for 1 hr or until almost doubled in size.
2. Divide the dough into 6 pieces. Then divide two of the pieces in half again. Shape the four large pieces into flat disks, place a slice of halloumi and tsp of pesto into the centre. Fold the dough over pinching the seams firmly together.
3. Place on a flour dusted baking tray. Put a damp cloth on top and prove for a further 30 mins. Cover the smaller pieces in cling and place in the fridge. On a floured cutting board roll the smaller pieces of dough into 15cm rounds. Create a lattice pattern by making alternating incisions using a sharp knife.
4. Brush the halloumi filled rolls with the egg. Stretch a smaller piece of dough over each to expose the holes. Tuck the edges underneath. Press half an olive into each gap.Heat the oven to 220C/Gas 7. Once hot cook the rolls for 20 mins. Serve warm.

Serve our bread art focaccia warm and you’re in for a real treat. Experiment with your own edible artsy design and create a magnificent, unique centrepiece for a summer table. Try serving it with our red pepper houmous or instead of toast in this delicious brunch option of eggs, asparagus and crispy ham. If you have leftovers, which is unlikely! Warm them through in the oven with a slab of goats cheese and a drizzle of olive oil for a really lovely lunch. We used a selection of red onion, herbs, colourful peppers, spring onions, chilli and olives to decorate our focaccia. You could really use any vegetables that are edible raw or even add other elements such as cheese. Alternatively, if you prefer traditional focaccia just stick to the classic, rosemary sprigs and salt.

Ingredients

• 500g strong white bread flour
• 7g sachet fast action or 14g fresh yeast
• 3tbsp olive oil, plus extra for greasing
• 2tsp sea salt

For the decoration:

• 1tsp sea salt flakes
• 2-3tbsp olive oil

A selection of seasonal veg that can be eaten raw such as:

• Red onion
• Parsley
• Peppers
• Spring onions
• Olives
• Chillies

You will need:

• Large baking sheet, lined with baking parchment

Method

1. Tip the flour into a bowl and stir in the yeast. Add 300ml lukewarm water, the olive oil and salt and then mix to form a dough. Knead the dough, either in a mixer with a dough hook or on a lightly floured surface, for 8-10 mins until smooth and elastic.
2. Put the dough into an oiled bowl and smother the top with a little more oil. Cling the top and leave in a warm place to prove for 1 hr – 1 hr 30 mins until doubled in size.
3. Roll or stretch the dough out to rough 35cm x 25cm rectangle, put onto the prepared baking sheet and make deep dimples with your fingers all over the dough.
4. Artfully arrange the herbs and vegetables close together, to create an elaborate pattern. Press them into the dough a little and brush over olive oil. Leave in a warm place for 20 mins. Heat the oven to 200C/Gas 6.
5. Bake for 15 mins then brush or drizzle over a little more olive oil. Return to the oven for 5 mins, cook until golden.
6. Drizzle over a little more olive oil if you dare, and scatter over sea salt flakes, before serving warm.

This impressive marbled beetroot bread is actually a lot easier than you might think to achieve. It’s perfect spread with a soft goats cheese and a served with a bitter salad. The beetroot gives the bread a wonderful earthy flavour, which is lifted by the mustard. The mixed seeds add a touch of colour to the top of the loaf and as they crack and toast while the bread is in the oven they give the final loaf a lovely character. We are very much enamoured with the Falcon loaf tin that we baked this beauty in. It’s longer and thinner than most loaf tins. Which is the perfect shape for this loaf. Plus it’s also quite a looker. Try serving this bread alongside one of our homemade soups. For an extra beetroot boost, why not try our beetroot soup.

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 7g dried yeast or 14g fresh yeast
• 7g sea salt
• 10g olive oil
• 1 small egg, beaten
• 1tbsp mixed seeds

For the filling:

• 2 small cooked beetroot, chopped
• 7g fresh dill
• 2tsp mustard

You will need:

• 31cm x 13cm loaf tin, greased

Method

1. Put the flour, yeast and salt into a large mixing bowl. Mix in the oil and 300ml tepid water to create a dough. Knead the dough for 10 mins.

2. Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately 45 mins. While the dough is proving blitz the beetroot, dill and mustard together to a smooth paste.

3. Tip the dough out on to a lightly floured work surface. Shape the dough into a 31cm square.

4. Spread over the beetroot mixture leaving a 5cm boarder. Fold the dough in three and press the edges to seal the beetroot inside. Twist it, so that it resembles a plat, and place into the oiled tin with the ends tucked under. Cover with oiled cling film or damp tea towel. Put in a warm place for 45 mins.

5. Heat the oven to 220C/Gas 7. Brush the top with the beaten egg and sprinkle over the seeds. Bake for 35 mins. Remove the loaf from the tin. Place on a wire rack to cool.

This blackberry and Orange Olive oil bizcocho is a sophisticated way to say sponge cake but it tastes just as special as it sounds.

Bizcocho is a light cake made from eggs, flour and sugar. It’s a fancier way of saying sponge cake and tastes just as decadent as it sounds. Be sure to use a quality olive oil because you’ll notice the difference. We’ve added blackberry and orange for a refreshing fruity lift.

If you’d like to try some more recipes that use oil instead of butter, try our orange and almond loaf or our chocolate tray bake. This cake isn’t vegan as it contains eggs and yogurt but if you’d like a vegan bake, try our blackberry and almond sponge cake. It’s ready in an hour and very highly rated.

Ingredients

• 3 eggs
• 150ml Extra Virgin Olive oil (we used Picualia)
• 375g Plain Flour
• 1 whole zest of an orange
• 2 tbsp juice of orange
• 125g natural yoghurt
• 275g caster sugar
• 16g baking powder
• 175g blackberries
• Icing sugar, to decorate (optional)

You will need:

• a greased and lined 23cm loose-bottomed cake tin

Method

1. Heat the oven to 180C/Gas 4. Combine the yogurt, oil, sugar, eggs, and orange zest and juice. Beat for 10 mins using an electric whisk. Sift in the flour and baking powder, and stir gently with a spatula until smooth. Gently fold in the blackberries, then tip the mix into the prepared cake tin.
2. Bake for 50-55 minutes, or until a skewer inserted in the center comes out clean. Let the cake cool in the tin for 15 minutes before running a knife along the sides and removing it and transferring to a plate or cake stand.
3. Dust with icing sugar. We cut a stencil out of paper but you could use cookie cutters or simply dust all over.

Celebrate all the efforts and hard work that the humble honeybee puts in with this show stopping strawberry and elderflower honey cake.

For our strawberry and elderflower honey cake, we’ve taken the (sometimes temperamental) genoise cake and given you a fool-proof recipe. In fact, we're confident it works every time! Forget bain-marie’s and whisking until you can no longer feel your arms, by heating the honey and using an electric mixer, this recipe will work every time. For more tips and tricks to fix common baking mistakes, read our handy guide.

The honey cake has been paired with a lighter-than-air elderflower Swiss meringue buttercream and juicy strawberries. If you prefer, you could use raspberries and fresh cream but the buttercream will last out of the fridge for longer. For something with a herbal twist, try Rose Prince’s rosemary and honey cakes or our Moroccan mint and honey cakes.

Ingredients

For the honey cake

• 5 medium eggs
• 150g organic runny honey
• 250g plain flour
• 40g butter, melted

For the buttercream

• 3 egg whites
• 200g sugar
• 350g soft unsalted butter
• 2tbsp elderflower cordial
• 300g strawberries, hulled and sliced (reserve a few for the top)
• edible flowers, to garnish

You will need

• 2x deep 18cm cake tins, lined with parchment

Method

1. Preheat the oven to 170C/Gas 3. Heat the honey in a saucepan over a medium heat and allow to boil for 1 min.
2. Meanwhile, whisk the eggs on high in a stand mixer until light and fluffy, lower the speed and slowly pour in the honey. Turn the mixer back up high and continue whisking for 2-3 mins until the side of the bowl is cool to the touch.
3. Sieve the flour and fold into the mix in three parts, followed by the melted butter. Be sure not to over mix and deflate the mixture, but ensure there are no lumps of flour. Pour into the prepared cake tins and bake for 35-40 mins. Remove and leave to cool completely before slicing in half.
4. To make the buttercream, heat the egg whites and sugar in a bowl over a pan of boiling water, whisking constantly until the temperature reaches 71C. Take off the heat and whisk using an electric whisk or stand mixer. Once the side of the bowl is cool and the meringue is fluffy, add in the butter, bit-by-bit and whip until silky and smooth, mix through the elderflower at the end.
5. To assemble, place one on the sponges on a plate or cake stand, spoon over 1/4 of the buttercream and spread to the edges, scatter 1/3 of the strawberries over and top with another sponge, repeat for the other layers and top with the reserved strawberries. Garnish with edible flowers.

These floral and fruity doughnuts are a real treat for the eyes, as well as being truly delicious… and don’t worry about all that oil, these blueberry baked doughnuts go in the oven.

For our blueberry baked doughnuts, we’ve delicately balanced the sweet fruit with herbaceous lavender and floral chamomile. Lighter than fried doughnuts in every way, these baked doughnuts are easy to prepare and will not disappoint.

Bake a batch of these and take them to your next summer picnic or BBQ, you’ll certainly be the most popular guest at the party. We also recommend serving these doughnuts alongside herbal tea for an afternoon tea treat with a difference.

However, if you’re craving something in between a classic jam-filled sugar doughnut and a fruit muffin, take a look at our jam doughnut muffins, which take 25mins in the oven.

Ingredients

• 30g butter, melted
• 150ml buttermilk
• 3 chamomile and lavender teabags
• 150g self-raising flour
• 75g caster sugar
• 1 medium organic egg
• 100g blueberries

For the glaze:

• 30g fresh blueberries
• 2tbsp lemon juice
• 130g fondant icing sugar
• 1tsp edible shimmer

You will need:

• 2x 6 hole doughnut trays, greased

Method

1. Preheat oven to 200C/Gas 6. In a small pan melt the butter and then add in the buttermilk, along with 2 teabags, heat until steaming then remove from the heat and leave to infuse for 5 mins. Sieve the flour and sugar together into a bowl. Remove the teabags from the buttermilk mixture and beat in the egg. Pour the mixture into the bowl and mix with a whisk to a smooth batter. Mix through the blueberries through.
2. Spoon and pipe the mixture into the prepared doughnut mould (50g into each), leave a 5mm gap at the top of each ring. Bake for 20 mins, then allow to cool in the trays for 5 mins then tip out onto a cooling rack.
3. Meanwhile prepare the glaze. Gently heat the blueberries, lemon juice, icing sugar and edible shimmer with 1tsp water in a saucepan until the blueberries begin to burst. Blitz and strain the mixture then stir in the edible shimmer and allow to cool slightly and thicken.
4. Dip the cooled doughnuts into the glaze and sprinkle over the rest of the chamomile and lavender tea.

Scandi knot buns are elegant bread rolls and are traditionally served with sweet condiments.

Our take on the Swedish classic, which are actually called kanelbullar, have a savoury filling made from with beetroot and löksill (pickled herrings). The Scandi knot buns are also delicious on their own, with lashings of butter!

Baking is one of our favourite hobbies at the moment but there are only so many browniesa person can make after all. This recipe for Scandi knot buns will be sure to satisfy your kitchen cravings, while introducing a brand new baked good to add to your repertoire.

Or if you've managed to resist so far and reading this has just inspired you to get baking, why not also have a read of our easy guide on how to bake bread?

Ingredients

For the dough:

• 7g sachet easy bake yeast
• 300g strong white bread flour
• 100g light spelt flour
• 20g salted butter, softened
• ¼ tsp salt
• ½ tsp sugar
• ½ tsp caraway seeds

For the beetroot paste:

• 150g cooked ready to eat beetroot
• 65g crème fraîche
• 1tbsp horseradish sauce
• A few sprigs of dill

For the glaze:

• 1 egg yolk

For the topping:

• Löksill or pickled herring

Method

1. For the dough: mix the yeast in 275ml of tepid water. Weigh the other ingredients into the mixing bowl of an electric mixer like a KitchenAid. While mixing with the dough hook, pour in the water. Continue to mix on a high speed for about 10-15mins until the surface of the dough is a smooth texture. Pop into an oiled bowl and leave somewhere warm, covered with a tea towel to prove for an hour.
2. To make the beetroot paste, blitz the ingredients together in a food processor.
3. Divide the dough in half and tip out onto a well-floured surface, knead the dough to knock out some of the air then roll each half batch of dough out to a rectangle sized about 20x25cm.
4. Spread 3tbsp of the beetroot paste onto one half leaving a small edge all the way around. Place the other half of the dough on top of the beetroot half and gently roll out a little more. With the dough in landscape, imagine it in thirds. 5 Fold the bottom third into the centre, then fold the top third right over to meet the other folded end.
5. Roll the dough again, now focusing on making it taller. Trim off the rough ends to make the long rectangle neat and boxy and cut the dough into 12 strips.
6. Twist each strip and, holding onto one end, wrap the dough around and tuck the tail under. Put onto 2 well floured baking trays leaving ample space between each knot. Cover with a damp cloth and leave to prove in a warm place for 1-1.5 hrs. When you press the dough and it doesn’t spring back it’s ready to bake.
7. To glaze, mix the egg yolk with a tbsp of water and brush over the knots. Preheat the oven to 240C fan/Gas9 and bake for 10-12 mins.
8. Serve with the remaining beetroot paste and pickled herring.

This Tarta di Santiago is so simple and so very delicious!

This Tarta di Santiago cake originates from Galicia during the times of medieval pilgrimages, which is why it is traditionally decorated with the St. James cross. To make the cake more personal to you, why not make a stencil that means something to you and your guests for the top of the cake?

When making your tarta, it’s important to whisk the eggs well. This adds air to the mixture and gives the cake a beautifully light and fluffy texture.

To test that it is cooked properly, insert a skewer into the middle of the cake will come out clean and there will not be a wobble in the centre.

We have used ground almonds in this tarta di santiago cake rather than flour as they make a deliciously moist cake. It also means this cake is gluten free.

Looking for a Spanish-inspired main meal to go with your dessert? Try this slow braised Spanish pork recipe.

Ingredients

• 5 eggs
• 220 g caster sugar
• 250 g ground almonds
• grated zest of 1 lemon
• ½ tsp ground cinnamon
• icing sugar, for dusting
• 25g roughly chopped almonds
• Greek yoghurt

You Will Need:

• 23-cm springform cake tin, greased and lined with baking paper; and a piece of paper to cut out template, if liked

Method

1. Preheat the oven to 180C/Gas 4.
2. Put the eggs and sugar in a bowl and use an electric whisk to beat them until thick and pale. Fold in the ground almonds, fresh lemon zest and cinnamon.
3. Pour the mixture into the prepared cake tin and bake in the preheated oven for 40–45 mins or until a skewer inserted in the middle comes out clean. Set the tin on a wire rack for 10 mins before removing the cake from the tin.
4. If you’re dusting a shape on top, make a template while the cake is cooking. Once the cake is warm but not hot, put the template on top and dust over the icing sugar. Serve with almonds and Greek yogurt.

Make the most of unique vibrant rhubarb in the rhubarb galette. We add beetroot to make sure our rhubarb stays beautifullypink,and it also amplifies the earthy flavour.

Galettes can be a number of things in French cuisine. It’s usually used for a dish with a pastry, cake or pancake base that is then folded up a little – almost making it look like a roughly made tart. We’ve used the technique here to make a gluten-free delicious rhubarb galette. The rhubarb gives a vibrant pink topping to the flaky, buttery pastry base. Using beetroot to cook the rhubarb in, helps the colour to remain and also boosts the flavour of the topping.

Ingredients

• 280g pack gluten-free puff pastry
• 400g forced rhubarb, cut into 13cm long pieces
• 2tsp beetroot juice concentrate
• 2tbsp ginger syrup
• 30g caster sugar
• Crème fraîche, to serve

For the frangipane:

• 60g toasted flaked almonds, plus extra to serve
• 30g butter, softened
• 1 egg
• 1tbsp ginger syrup
• 15g caster sugar

Method

1. Heat the oven to 200C/Gas 6 and take the pastry out of the fridge.
2. For the frangipane, blitz the almonds in a food processor, add the butter and blitz again. Once smooth add the egg, syrup and sugar; blitz to combine.
3. Unroll the pastry onto parchment, and put onto a baking tray. Pour the frangipane over the pastry leaving a 2.5cm (1in) border on each side. Fold the pastry edges over and bake for 10 mins.
4. Meanwhile, put the rhubarb into a roasting tray with the beetroot juice, ginger syrup and sugar; cover with foil.
5. When the pastry has cooked for 10 mins, put the rhubarb tray in oven and cook both for 12 mins more. The rhubarb will have a slight squidge when ready.
6. Remove the pastry from the oven. If it has puffed up, pierce with a knife so steam can escape, and press down.
7. Place the rhubarb on the pastry, brush with beetroot syrup, scatter almonds if preferred, and serve with crème fraîche.

Scones are a quintessentially British dish, served up at tea times and summer events for decades now.

For most people, they conjure up images of a sunny picnic in the park, fun days out at Wimbledon, or even long, laidback afternoon teas. The rest among us will simply enjoy them as a delicious treat on a weekend, or after a busy day at work! And usually, our hectic lives will be our scones are store-bought, which are (lets face it) never as good as homemade.

And if you've never tried making your own scones, this recipe will convert you from going shop-bought ever again! Both simple and delicious, this Mary Berry Scones recipe, made with fruit, is a staple treat you'll return to time and time again. Because who better to give you the very best baking recipes than the legendary Mary Berry herself?

MORE:The best afternoon teas in London

With just seven ingredients, the Mary Berry scones recipe couldn't be more easy to make. Plus, most of them will be things you likely already have in your storecupboard!

What do I need for the Mary Berry scones recipe?

To make these, you'll need a 6cm cutter, and we advise a plain one as opposed to a fluted one, for an easier baking experience. You'll also need to make sure you have an egg wash brush, to apply to the scones before baking. Other than that, you'll likely have all the tools you need to whip up these delicious Mary Berry Scones.

Just like any scones, this scones recipe with tangy bits of raisins are best served with lashings of jam and cream. If you want to make your own jam, try our tastyAfternoon Tea Berry Jam recipe, or a slightly different, but equally gorgeous,Gooseberry and Elderflower Jam.

Taken from Mary Berry's Cookery Course, published by DK, £17.99 (paperback edition)

Ingredients

• 75g butter, chilled and cut into cubes, plus extra for greasing
• 350g self-raising flour, plus extra for dusting
• 1½tsp baking powder
• 30g caster sugar
• 75g sultanas
• about 150ml milk
• 2 large eggs, beaten

Method

1. Heat the oven to 220C, 200C fan, gas 7. Lightly grease a large baking sheet.
2. Put the flour and baking powder into a large chilled mixing bowl. Add the cubes of butter, keeping all the ingredients as cold as possible. Rub in lightly and quickly with your fingertips until the mixture looks like fine breadcrumbs. Add the sugar, sultanas, milk and egg.
3. Pour 100ml of the milk and all but 2 tablespoons of the beaten egg into the flour mixture. Mix together with a round-bladed knife to a soft, but not too sticky dough, adding a bit more milk if needed to mop up any dry bits of mixture in the bottom of the bowl.
4. Turn the dough out onto a lightly floured work surface, lightly knead just a few times only until gathered together, then gently roll and pat out to form a rectangle about 2cm deep.
5. Cut out as many rounds as possible from the first rolling with a 6cm cutter (a plain cutter is easier to use than a fluted one) and lay them on the baking sheet, spaced slightly apart. Gather the trimmings, then roll and cut out again. Repeat until you have 10 scones.
6. Brush the tops of the scones with the reserved egg. Bake for about 10 minutes, or until risen and golden. Remove and cool on a wire rack.

Tray bake recipes are a family favourite. Simple, but oh so tasty, they're certainly a crowd pleaser, and are just as easy to whip up as they are to serve! Tray bake recipes also take minimal time to prepare. With this lemon drizzle tray bake, simply whack your mixed ingredients in a tray, pop it in the oven, and wait for the delicious baked goodness to be ready.

As tray bake recipes go, lemon drizzle cake is a classic and this version from the Queen of baking is so easy to make and can happily serve a large group so it's perfect if you're expecting friends round for tea.

Lemon drizzle cake is an deliciously easy cake to make and this tray bake recipes version means it slices perfectly into delightful little squares that are perfect for sharing - and you can make the sizes as big or little as you choose. We'd recommend serving it up at a birthday party (kids or adults!), or on a summery picnic, day out at Wimbledon, or even as a cosy Sunday snack!

The all important drizzle is so easy to make too.

Tray bake recipes: How to make the glaze for your lemon drizzle

It really couldn't be easier (and quicker) to make that all important, sugary glaze for your lemon drizzle traybake. Just mix your lemon juice with sugar, and voila! However, it's important to make sure you spoon the mixture over the cake whilst it's warm, to ensure it soaks up into it - giving you that gorgeous tangy lemon taste.

For a fun afternoon of baking at home, this is the ideal recipe. It's simple, tasty and it'll fill your home with the lovely smell of baking that we all love! Give it a go - it really couldn't be easier!

This recipe was taken from Mary Berry's Cookery Course, published by DK, £17.99 (paperback edition).

Ingredients

• 225g butter (room temperature) or vegetable spread (at least 70% fat), plus extra for greasing
• 225g caster sugar
• 275g self-raising flour
• 1 tsp baking powder
• 4 large eggs
• 4 tbsp milk
• grated zest of 2 lemons

For the glaze:

• juice of 2 lemons
• 175g (6oz) granulated sugar

Method

1. Preheat the oven to 180C, 160C fan, gas 4. Grease a traybake tin measuring 30cm x 23cm and 4cm deep and line the base with baking parchment.
2. Place the butter, sugar, flour, baking powder, eggs, milk and lemon zest in a large bowl. Beat with an electric mixer for 1-2 minutes, or with a wooden spoon for a little longer, until smooth.
3. Turn the mixture into the lined tin and spread evenly. Use a spatula to smooth and scrape up all the mixture around the sides of the bowl.
4. Bake in the preheated oven for 35-40 minutes, or until risen and springy to the touch.
5. Run a knife around the edge of the traybake to loosen it from the tin, then transfer to a wire rack.
6. For the glaze: mix the lemon juice with the sugar and spoon over the warm cake. Leave to cool, then cut into 16 rectangular slices.

This Easter fruit cake with pistachio and bitter orange is a delicious twist on your traditional Easter Simnel cake. Using bitter orange in this sweet Easter fruit cake gives it a really moreish, grown-up flavour.

What is Easter fruit cake?

Also known as Simnel cake, Easter fruit cake is a light cake topped with marzipan and is most commonly eaten at Easter. It's delicious if you're looking for easy but impressive Easter cake ideas.

Simnel cake, how many balls?

Top your Easter fruit cake with 11 marzipan balls to represent the 12 apostles minus Judas.

Simnel cake, how long does it keep?

Easter Simnel cake is best eaten fresh as it will dry out, but could be kept in an airtight container for a week.

Ingredients

• 2 oranges, skin removed and cut into small pieces, juice reserved
• 2tbsp caster sugar
• 400g marzipan, we used Dr. Oetker
• 250g unsalted butter
• 100g soft brown sugar
• 4 medium eggs
• 300g self-raising flour
• 1tsp ground ginger
• 100g pistachios, roughly chopped
• 100g blanched whole almonds, roughly chopped
• 200g sultanas
• zest 1 lemon, juice reserved
• 50g icing sugar

you will need

• 8” cake tin, lined with parchment

Method

1. Heat the oven to 200C, Gas 6. Arrange the orange pieces on a baking tray and sprinkle with the caster sugar. Cook for 15 mins, until caramelised.
2. Roll out the marzipan, use the base of the tin to cut out a circle of marzipan, set this to one side. With the remaining marzipan create 11 balls and break the rest into chunks to add into the cake later.
3. To make the cake: cream butter and sugar until light. Beat in the eggs. Add the reserved marzipan pieces and remaining ingredients, except the citrus juices and icing sugar.
4. Pour into the prepared tin, cover lightly with foil (avoiding touching the batter with the foil) and bake for 1 hr 30 mins, or until cooked through. Leave to cool in the tin.
5. Preheat the grill. Make a drizzle from the icing sugar and reserved citrus juices. Poor over the cake, then remove from the tin and arrange the marzipan disc on top and place the balls around the edge. Place a foil circle in the centre of the cake and grill, to char the very edges slightly.

Our speckled Easter egg cake will impress all your friends and family but it’s easier to make than it looks.

How to decorate an Easter egg cake?

We have decorated this Easter egg cake with a nifty chocolate bird's nest filled with delicious mini eggs from Hotel Chocolat and given it a cool Easter egg effect by splattering it with cocoa powder.

How to make a chocolate Easter cake?

We have used chocolate sponge and chocolate icing in this Easter egg cake but you could experiment with any flavours you like - vanilla, lemon or coconut would all be delicious.

How to make chocolate nests?

We have simply painted a vermicelli pasta nest with chocolate for this great effect to go on the top of the Easter egg cake

Ingredients

• 240g unsalted butter
• 240g vegetable oil
• 100g cocoa powder
• 2tsp bicarbonate of soda
• 720g caster sugar
• 720g plain flour
• 4 free range egg
• 240ml buttermilk
• 2tsp vanilla paste

for the icing

• 1kg icing sugar
• 500g unsalted butter, softened
• 2tbsp milk
• 2tsp vanilla paste
• few drops food colouring
• 50g dark chocolate, melted

for the speckles

• 1tbsp cocoa

for the nest

• 1 vermicelli pasta nest
• 75g dark chocolate, melted
• handful chocolate eggs, we used Hotel Chocolat Gianduja eggs and Mini Eggs

you will need

• 4 x 18cm prepared sandwich tins
• disposable piping bags

Method

1. Pre-heat the oven to 200C, Gas 6. Place the butter, oil and cocoa powder into a medium pan and heat gently until the butter has melted. Remove from the heat and allow the mixture to cool then add 250ml of water, bicarbonate of soda, sugar, flour and a pinch of salt and whisk to combine.
2. In a separate bowl beat the egg with the buttermilk. Add the mixture from the pan and combine.
3. Pour the mixture into the prepared tins and bake for 45 mins, or until cooked through. They will rise above the edges of the tin. Leave to cool in the tins. Using a serrated knife level the cakes by using the edge of the tin as a guide.
4. To make the icing beat together all of the ingredients, except the chocolate. Remove two third of the icing mixture and fill two disposable icing bags. Beat the melted chocolate into the remaining third of the butter cream. Fill a third icing bag with this. Colour the remaining buttercream with a few drops of green and blue colouring.
5. Layer the sponges with the chocolate buttercream. Cover the sides and top with the pastel buttercream, smoothing with a palette knife.
6. For the speckles mix the cocoa with 2tbsp water. Using a brush flick the mixture over the cake.
7. To make the nest crush the vermicelli pasta into the melted chocolate and mix until coated. Cover a small bowl in clingfilm and add the mixture. Chill until set. Add to the top of the cake and fill with the chocolate eggs.

This delicious pineapple and coconut cake is a twist on a traditional upside down bake. We’ve used fresh pineapple instead of the usual tinned version, which gives a much more subtle flavour and a slightly more tart, grown-up finish. For an extra hit we’ve added coconut rum, which is sure to transport you to a sunny beach somewhere (even if just for the few minutes you’re enjoying your slice of cake!) Pineapple and coconut cake brings two classically tropical flavours together in the perfect mix, giving you that moreish sweet, sour combination. If you love coconut you can give this cake an extra final hit of coconut by whisking 200ml double cream with 50ml coconut cream. Serve it just as you would double cream – the perfect tropical cake topper!

Ingredients

• ½ pineapple, cut into small wedges
• 2tbsp coconut rum
• 175g unsalted butter, softened
• 175g caster sugar
• 3 eggs, beaten
• 175g self-raising flour
• 50g desiccated coconut
• 3tbsp milk

You will need:

• 20 cm springform cake tin

Method

1. Cover the pineapple in coconut rum and leave for one hour, or overnight. Heat a griddle pan and cook the pineapple on each side for a couple of minutes, until golden and caramelised. Set aside.
2. Grease and line a 20cm springform cake tin. Preheat the oven to 180C, Gas Mark 4.
3. Beat together the butter and sugar in an electric mixer. Gradually beat in the egg. Fold in the flour, coconut and milk by hand until you have a soft dropping consistency.
4. Arrange the pineapple slices in the bottom of the lined tin. Pour over the cake mixture. Bake for 1 hour, until cooked through and springy to the touch.

Carrot cake is a classic that everyone loves, especially when you get it just right and it's perfectly moist, light and spongey. The orange cream cheese frosting is so creamy and zingy, it really goes great on the cake and you'll find guests asking for second servings with this one! Perfect served up for any occasion - whether it's for a special occasion or simply to enjoy with a cup of afternoon tea, it's a classic cake for a reason - because everyone will love it!

How to make carrot cake with orange cream cheese frosting

Ingredients

• 175g (6oz) carrots, coarsely grated
• zest and juice 1 large orange
• 100g (4oz) walnut pieces
• 225ml (8fl oz) light olive oil
• 4 large free-range eggs
• 175g (6oz) self-raising wholemeal flour (or plain wholemeal and 2tsp baking powder)
• 175g (6oz) self-raising flour
• 175g (6oz) light muscovado sugar
• 1tsp grated nutmeg

1tsp ground cinnamon

For the frosting:

• 300g (10oz) full-fat cream cheese
• 100g (4oz) icing sugar
• grated zest of 1 large orange, plus more, shredded, to decorate

You will need:

• 20cm (8in) round deep cake tin, oiled and bottom lined with baking parchment

Method

1. Heat the oven to 150C, gas 2. Place the cake ingredients into a large mixing bowl and beat until well blended. Place in the cake tin and spread until level. Bake for 1 hour 10 minutes, until firm to the touch and a skewer comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack and cool completely.
2. To make the frosting, beat the cream cheese, icing sugar and orange zest, and spread over the cake. Decorate with the shredded orange zest.

This cake is the perfect accompaniment to a cup of English Breakfast, Earl Grey or smokey Lapsang Souchong. With sultanas, currants and warming spices, our fruit loaf is the ultimate comfort food for a cold winter's day.

Ingredients

• 250g (9oz) sultanas
• 250g (9oz) currants
• 250g (9oz) caster sugar
• 375ml (13fl oz) cold tea
• 1 free-range egg
• 500g (1lb 2oz) self-raising flour
• 1tsp mixed spice
• 1tsp grated nutmeg

you will need

• 900g (2lb) loaf tin, lined with baking parchment

Method

1. Place the sultanas, currants and caster sugar in a large bowl and pour over the cold tea. Stir well and leave, covered, overnight for the fruit to plump up.
2. Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Add the egg to the bowl of soaked fruit and beat in. Sift over the flour, mixed spice and nutmeg, and stir until the mixture is well blended. Spoon into the prepared tin and bake in the oven for 1 hour to 1 hour 10 minutes, until firm to the touch and a skewer inserted into the centre comes out clean. Remove the cake from the tin and allow to cool completely before serving. We love this cake toasted for breakfast.

Chocolate mayonnaise cake is moist, flavourful and so simple to make! Using mayonnaise in a cake might sound strange – but trust us, it works! The main ingredients of mayonnaise are eggs and oil, which are both common cake ingredients. The story goes that this American cake was invented by a Hellman’s salesperson many years to boost sales! Chocolate mayonnaise cake is moist and fudgy so more of a dessert than a tea cake, and you should eat it as soon after it’s cooled as you can. If you use vegan mayonnaise then the sponge of this cake will be suitable for vegans.

Ingredients

• 30g cocoa powder
• 1tsp vanilla extract
• 160g mayonnaise
• 200g self raising flour
• 200g caster sugar
• 1tsp baking powder

For the filling and topping:

• 100g hazelnuts
• 150g caster sugar
• 300ml double cream
• ½ 220g jar Bonne Maman hazelnut praline caramel (or other caramel sauce)

You will need:

• 2 x 20cm sandwich tins, base and sides lined with baking parchment

Method

1. Heat the oven to 180C. Whisk together the cocoa powder and 200ml boiling water until smooth then leave to cool. Then mix everything else together well using an electric hand whisk then gradually add the cocoa mixture. Divide between the cake tins then bake for 20-25 mins. Cool in the tins.
2. To prepare the topping, put the hazelnuts on an oiled piece of foil. Melt the sugar until you have a caramel, then pour over the nuts and leave to cool. Then blitz to a fine praline in a food processor. Lightly whip the double cream then stir in the caramel sauce, reserving 2tbsp. Spread half on the base cake, drizzle over the 2tbsp sauce, top with the other cake and spread the remaining cream over. Sprinkle the praline around the edge.

This moreish white chocolate cake uses sharp passion fruit for a tangy twist. We’ve decorated our cake with elegant chocolate curls and beautiful edible flowers, which make it so eye-catching! A white chocolate cake makes a nice change from a classic chocolate cake and has a lighter feel, but is still just as indulgent. This easy white chocolate cake is the perfect thing to make for Mother’s Day, an Easter Sunday lunch, or a summer party.

Ingredients

• 150g white chocolate cooking chips
• 150g unsalted butter, softened
• 150g caster sugar
• 3 large eggs, beaten
• 200g self-raising flour
• 1tsp baking powder

For the filling and topping:

• 300ml double cream
• 30g icing sugar, sifted
• pulp of 2 large passion fruit
• white chocolate curls
• edible flowers (ours were from Sainsbury’s)

You will need

• 2x20cm sandwich tins, greased and base and sides lined with baking parchment.

Method

1. Preheat the oven to 180C. Melt half the white chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool a little.
2. Using an electric hand whisk, beat together the butter and sugar until pale and fluffy. Then beat in the cooled, melted white chocolate. Gradually add the eggs to the mixture, mixing well each time. Don’t worry if it looks a bit curdled – it will all come together when you add the flour.
3. Fold in the flour and baking powder. Stir the remaining white chocolate into the batter, then divide between the tins. Level the surface and bake for 35 mins, covering after 20 minutes, or until a skewer inserted in the centre comes out clean. Leave the cakes to cool in the tin.
4. To decorate, lightly whip the cream. Put half on the bottom layer, spoon over half the passion fruit pulp, then top with the other layer, remaining cream, passion fruit pulp then the chocolate curls and edible flowers.

This ground almond cake is light and moist, with all the flavours of summer. Using ground almonds adds a nutty flavour and interesting texture to the cake, and the whipped cream and fruit filling give the cake a fresh and light feel. The texture of this ground almond cake is a bit like a classic madeira cake, slightly dense and moist with a satisfying crumbly feel. We’ve used summer fruits to top the cake, but you could adapt this to use whatever fruit is in season.

Ingredients

• 2 eggs
• 160g crème fraiche
• 1tsp almond extract
• 165g self-raising flour
• 35g ground almonds
• 200g caster sugar
• ½tsp each baking powder and bicarbonate of soda
• 175g unsalted butter, softened

For the filling and topping:

• 350g raspberries
• 2 peaches
• 250ml double cream

You will need:

• 2 x 20cm sandwich tins, base and sides lined

Method

1. Heat the oven to 180C. Mix the eggs with half the crème fraiche and the almond extract. Mix together the dry ingredients well, then add the butter and remaining cream. Mix together well with an electric hand whisk. Gradually add the egg mixture beating well after each addition. Divide between the tins and bake for 35-45 mins, leave in the tin for 10 mins before cooling on a wire rack.
2. For the filling, crush 100g raspberries with a fork. Take half a peach and cut into small cubes. Very lightly whip the cream (the acidity from the raspberries will make it stiffen further) and swirl through the fruit. Fill the bottom layer with the cream then top the cake with the other layer. Slice the remaining peaches, arrange them around the top of the cake, fill with the remaining raspberries and dust with icing sugar.

This lemon and poppy seed loaf cake is the perfect tea time treat. Sweet and zesty with a subtle crunch from the poppy seeds, this simple cake always hits the spot. The lemon and poppy seed loaf needs to be soaked overnight to fully absorb the syrup, but the results are definitely worth the wait!

Ingredients

• 3tbsp milk
• 3 eggs
• 2tsp vanilla extract
• 150g self-raising flour
• 150g caster sugar
• 1tsp baking powder
• 2 lemons, juice and zest
• 3tbsp poppy seeds
• 185g unsalted butter, softened

For the lemon syrup:

• 75g caster sugar
• 65ml of the lemon juice
• good handful of lemon thyme sprigs

To decorate:

• Lemon glace icing*
• Strips of lemon zest
• Edible flowers and fresh lemon thyme leaves

You will need:

• a 20cm loaf tin, buttered

Method

1. Heat the oven to 180C. Mix together the milk, eggs and vanilla. Put the flour, sugar, baking powder, salt, lemon zest and poppy seeds into a large bowl. Mix together well then add the butter and half the egg mixture and mix well, beating all the time. Now add the rest of the egg slowly, beating well.
2. Put into the tin. Bake for 55-65 mins but cover with buttered foil after 30mins. Dissolve the sugar in the lemon juice over a gentle heat, add the thyme sprigs and leave to infuse. Make small holes in the cake with a skewer and brush over half the syrup. Leave the cake in the tin for 10 mins then remove and then brush the loaf cake all over with the syrup, including the base and sides. Allow to cool then wrap in foil and leave for 24 hours to allow the syrup to infuse.
3. To decorate, make the *lemon glace icing by mixing 250g icing sugar with the juice of a lemon. Put into a piping bag and with a zig-zag motion, pipe lines across the cake, then scatter over the lemon strips, flowers and thyme leaves.

Our spiced chocolate cake is made using stout to add extra moisture and give a lovely malty flavour. This rich and decadent spiced chocolate cake is filled with an indulgent salted caramel buttercream, then topped with homemade honeycomb and a spiced chocolate ganache. This spiced chocolate cake is a showstopping birthday cake that is sure to be a hit with friends and family.

Ingredients

For the cake

• zest of 2 large oranges
• 4 large free-range eggs
• 350ml suflower oil
• 250g caster sugar
• 180g brown sugar
• 240ml buttermilk
• 1tbsp vanilla extract
• 280g plain flour
• 180g cocoa powder
• 2tsp baking powder
• 1tsp salt
• 3tsp mixed spice
• 1tsp bicarbonate of soda
• 200ml stout

For the honeycomb

• butter, for greasing
• 200g caster sugar
• 5tbsp golden syrup
• 2tsp bicarbonate of soda

For the ganache

• 250ml cream
• 3tsp ground cinnamon
• pinch of ground cloves
• zest of 1 orange
• 1tsp vanilla extract
• 300g dark chocolate
• 40g butter

For the salted caramel buttercream

• 200g butter, softened slightly
• 200g icing sugar
• 2tbsp dulce de lecheor salted caramel
• 2 large pinches sea salt
• 1tsp vanilla

You will need

• 3 x 22cm springformcake tins, oiled and lined with baking parchment
• 20cm square tin, for the honeycomb
• 2 disposable piping bags

Method

1. Heat the oven to 180C. Beat together the orange zest, eggs, oil and sugars. Add the buttermilk and vanilla extract. Fold through the flour, cocoa, baking powder, salt, mixed spice and bicarbonate of soda. Add the stout, mix gently and pour into the prepared tins. Bake for 18-20 mins, or until the cakes are cooked through when tested with a skewer. Remove from the cake tins and allow to cool completely before icing.
2. To make the honeycomb, butter the tin. Melt the sugar and syrup on a gentle heat until the sugar dissolves. Once smooth, turn up the heat and simmer until it turns golden. Turn off the heat, add the bicarbonate of soda and beat. Scrape the mixture into the tin and leave to cool. Once it’s hard, break the honeycomb into large shards, reserving 1tbsp – and blitz this in a food processor to make a dust.
3. To make the ganache, heat the cream in a pan with the spices, orange zest and vanilla extract. Just before boiling, remove and allow to stand for 15 mins for the flavours to infuse. Put the cream back on the heat and, once hot (but not boiling), remove and stir in the chocolate and butter. Mix until completely melted. Pour the mix into a piping bag and leave to cool slightly.
4. To make the salted caramel buttercream, beat all the ingredients together until smooth. Fill another piping bag with your buttercream, and cut the end.
5. To decorate, pipe dots of buttercream round the edge of one of your sponges and fifll the centre with a swirl. Smooth the middle with a palette knife. Cut the end o your ganache piping bag, and pipe the mixture in between the buttercream to get a drizzle effect. Top with another sponge and repeat. Finally, top with the third sponge. Pipe on a layer of buttercream and smooth with a palette knife. Pipe on a layer of ganache, leaving a 3cm gap around the edge. Cover this in your honeycomb dust and arrange the rest of the shards upwards, around the edge. Add a final drizzle of ganache over the edge to match the bottom 2 layers.

This easy coffee cake with walnut praline is the ultimate cake for coffee lovers. The coffee-infused sponge cake is layered with coffee syrup and a coffee buttercream, then topped with a coffee glacé icing and a sweet and crunchy walnut praline. Our easy coffee cake recipe gives such impressive results. It has a few different components but they are all so simple to make – so it’s really worth taking the time. And if you want to make it even more simple, the sponge alone makes a delicious tea-time treat!

Ingredients

• 150g unsalted butter, softened
• 150g caster sugar
• 3 large free-range eggs, beaten
• 150g plain flour
• 2tsp baking powder
• 1tbsp coffee granules dissolved in a little boiling water
• 50g walnuts, roasted and chopped

For the coffee syrup

• 2tbsp light muscovado sugar
• 2tbsp coffee granules mixed with 2tbsp boiling water

For the coffee buttercream

• 100g unsalted butter, softened
• 200g icing sugar, sifted
• 3tbsp coffee granules mixed with 1tbsp boiling water

For the praline

• 100g walnuts for the praline plus 75g walnut pieces, for decoration
• 100g caster sugar

For the coffee glacé icing

• 75g icing sugar, sifted
• 2tsp coffee granules mixed with 1tbsp boiling water

You will need

• 2 x 20cm loose-bottomed sandwich tins, greased and the bases lined with baking parchment

Method

1. Heat oven to 180C. Put the butter and caster sugar in the bowl of an electric mixer and beat for 5 mins until very pale and creamy. Gradually add the eggs, beating until all incorporated.
2. Sift together the flour and baking powder and gently fold into the butter mixture, along with the dissolved coffee and walnuts. Divide the mixture evenly between the tins, smoothing the top with a palette knife. Bake in the oven for 20-25 mins or until well-risen and golden brown.
3. While the cakes are baking, make the coffee syrup. Put all the ingredients in a bowl and stir until dissolved. Pour the syrup evenly over both sponges while they are still in the tins. Allow the cakes to cool before turning out onto a wire rack.
4. To make the coffee buttercream, put the butter in the bowl of an electric mixer, add the icing sugar and dissolved coffee, and beat until smooth. If the icing is a little stiff then add a few more drops of boiling water until you have a spreadable consistency. For the praline, put the walnuts on an oiled baking tray. Slowly melt the sugar until you have a caramel then pour over the nuts and leave to set hard before blitzing in a food processor to a fine praline.
5. To make the glacé icing, put the icing sugar and dissolved coffee in a bowl and beat until smooth, adding more boiling water until you have a glossy, spreadable consistency. To assemble the cake, put one cake on a large plate, pipe or spread over the coffee buttercream and sandwich with the other cake. Be careful not to let it break. spread the glacé icing over the top and decorate with praline and the walnut pieces.

Dutch pancakes, or Dutch babies as some people call them, are such fun to make and can become a real showstopper. The impressive dish is like a sweet version of a Yorkshire pudding and it’s perfect for mopping up whatever ingredients you throw on top. We’ve made individual Dutch pancakes for easier serving but you could make one huge tear-and-share style pancake, and pile it high with toppings for everyone to dive into.

If you’ve got a competitive streak, why not invite some friends and family over and have a go at who can make the prettiest Dutch pancake or the tastiest topping? We’ve done a simple combination of thick plain yogurt, fresh berries and a drizzle of maple syrup but the Dutch pancakes are perfectly suited to engulf a dollop of ice cream or a gooey chocolate sauce.

The trick is to have fun with it and go for whatever makes your tummy rumble! You’ll need some individual Yorkshire pudding tins that measure around 10cm in diameter. Once you’ve invested in them you can use them to make epic Yorkshire’s for your roasts – just don’t get the ingredients mixed up!

Ingredients

• 110g plain flour
• pinch of salt
• 2tbsp sugar
• 100ml milk
• 3 large free-range eggs
• 1tsp vanilla extract
• 3tsp butter
• 300g thick plain yogurt
• 300g berries – we used blueberries and raspberries
• icing sugar, to dust
• maple syrup, to serve

Method

1. Heat the oven to 220C, gas 7. Put the flour, salt and sugar in a large bowl. Whisk in the milk, 60ml water, eggs and vanilla.
2. Put individual Yorkshire pudding tins (measuring 10cm) in the oven for 2 mins to heat up. Add ½tsp butter into each hole. Divide the batter between the tins, and put in the oven. Bake for 15 mins until cooked through.
3. To serve, top with spoonfuls of yogurt and berries, dust with icing sugar, and pour over maple syrup.

Our tropical fruit pancakes are proof that a classic, light pancake batter can taste luxurious when topped with the right ingredients. These fruit pancakes are so quick to put together, and bring a little sunshine into the kitchen with the caramelised pineapple and fresh mango. So no matter how cold it is outside, with one mouthful of our tropical fruit pancakes, you’ll be transported to the sunny shores of the Caribbean.

Tossing the pineapple in icing sugar before pan-frying gives a delicious crisp, caramelised coating that turns chewy as it hardens.

If tropical fruits don’t make your taste buds sing you could also try mixing 1/2 tsp mixed spice with the zest of 1 orange and 2tbsp brown sugar into some crème fraiche. Fill the pancakes with the mixture and top with broken pecans and a drizzle of maple syrup.

For something a little more British try rhubarb compote with a spoonful of ricotta cheese – the sharp rhubarb is perfect with the smooth, creamy cheese.

Ingredients

• 100g flour
• 1 free-range egg
• 250ml milk
• 80g butter
• 1 pineapple, cut into chunks
• 2tbsp icing sugar
• 2 mangoes, sliced
• 4tbsp toasted coconut slices
• 300ml double cream, lightly whipped
• 4tbsp maple syrup or regular syrup
• 2 limes or lemons, cut into wedges

Method

1. Sift the flour in a large bowl. Whisk the egg with the milk. Pour into the flour, constantly whisking to form a smooth batter. Heat 40g of the butter in a small pan (reserve the rest for the pineapple) and stir through the pancake batter. Fry small ladlefuls of the mixture in a pan for 1-2 mins each side until golden in colour. Remove and keep warm covered with a clean tea towel.
2. Toss the pineapple in the icing sugar and pan-fry in the remaining butter for 1 min each side or until caramelised.
3. To serve, top the warm pancakes with pineapple, mango, coconut and whipped cream. Drizzle over the syrup and a squeeze of lime or lemon.

These buckwheat pancakes make a great change to the traditional variety. Buckwheat is naturally gluten free and full of flavour and nutrients. Our buckwheat pancakes have a great nutty taste and a chewier texture. They work brilliantly with the dark melted chocolate and toasted nut combination in this indulgent brunch recipe. If you like you could try something savoury like mixing finely grated beetroot into the batter and serving with a dollop of crème fraiche.

Or for another sweet option, try mixing some lemon curd with whipped cream and serve with a pile of chopped fresh fruit and berries. We’ve used buttermilk in the batter, which can be found in most supermarkets. If you can’t find it, mix some up using 1tbsp lemon juice in 250ml milk. It can be so much cheaper to make your own and you might already have the ingredients in the house!

This recipe makes eight buckwheat pancakes and will serve 4 but it is easy to double the mixture if you are catering for more. We’ve got plenty more pancake recipes for you to choose from, why not make a full pancake menu for Shrove Tuesday? It’s a fun dinner for all the family!

Ingredients

• 150g buckwheat flour
• 1tsp baking powder
• 1tbsp sugar
• 1 free-range egg
• 284ml carton buttermilk
• 60ml milk
• 60g butter, melted
• 140g dark chocolate, melted
• 4tbsp golden syrup
• 300ml cream, whipped
• 140g Nutella
• few scoops ice cream
• 100g toasted hazelnuts, roughly chopped

Method

1. In a bowl, mix the flour, baking powder and sugar. Make a well in the centre and crack in the egg, then pour in the buttermilk and milk. Whisk to form a smooth batter.
2. In a large saucepan, melt the butter. Pour this into the pancake mixture and stir. Fry large spoonfuls of the mixture for 1-2 mins each side.
3. Mix together the melted chocolate and golden syrup. Layer the pancakes with the chocolate sauce, whipped cream, Nutella, ice cream and hazelnuts.