Cherry Pie by Vincent X

Apple Pie by Kirsten Jennings

Banoffee Pie

Tiramisu

Black Forrest Gateau by Mikel Ortega

Strawberry Shortcake. Photo By Edd Prince

Chocolate Cupcake

Cheesecake with Chocolate Sauce

Carrot Cake

Red Velvet Cake

Lemon Cake. Photo by Amanda Slater

Ingredients

• Grated rind of half a lemon
• 1 tablespoon lemon curd
• 5 oz self raising flour
• 4 oz soft margarine
• 4 oz caster sugar
• 1 teaspoon baking powder
• 2 eggs
• 1 tablespoon water
• Juice of half a lemon
• 2 oz granulated sugar

Directions

• Preheat the oven to 325 degree fahrenheit or Gas Mark 3.
• Grease and base line a 2lb loaf tin.
• Mix all the ingredients, apart from the lemon juice and granulated sugar, together using a large or wooden spoon for approximately 3 to 4 minutes.
• Put the mixture into the tin and bake for three-quarters of an hour (45 minutes) or until a skewer comes out of the cake clean.
• While the mixture is baking, start making the syrup. Mix the lemon juice with the granulated sugar.
• When the cake is taken out of the oven pierce the top (a skewer will do the job) in many places then pour the syrup over the cake while still hot.
• Leave the cake to cool before eating.

Freshly Baked Fruit Cake

Ingredients

• 10 oz mixed diced fruit
• 6 oz granulated sugar
• 6 oz soft margarine
• 2 eggs
• 6 oz plain flour
• 2 oz self-raising flour
• 1 teaspoon ground mixed spice
• 1 tablespoon milk
• A pinch of salt
• Optional: grated zest of a single orange

Directions

• Pre-heat the oven to 325 degrees fahrenheit or Gas Mark 3.
• Grease then base line a 2lb loaf tin
• Mix all the ingredients together into a bowl until they are a well blended mixture
• Put the mixture into the loaf tin and bake in the oven for 1 to 1/2 hours (alternatively use a skewer test, when it comes out clean the cake is ready)
• Leave to cool before eating