Mary Berry

Mary Berry Apple and Almond Cake Recipe dessert cake is a dense, honey-sweetened sponge layered with thickly sliced cooking apples and topped with flaked almonds, baked at 140°C (120°C fan) for 1¼ hours in a shallow 28cm tart tin. It serves 8 and is dusted with icing sugar before serving warm with cream. Berry’s headnote …

Mary Berry’s mini apple and almond cakes are individual Bramley apple sponges baked in 7cm cooking rings at 180°C (160°C fan) for 25 to 30 minutes, topped with flaked almonds. The recipe makes 6 cakes and they’re best served warm with crème fraîche. Berry’s headnote in Absolute Favourites (2015) calls this a version of “a …

Mary Berry’s Devonshire apple cake is a buttery almond sponge layered with thinly sliced cooking apples, baked at 180°C (160°C fan) for 1¼ hours in a 30×23cm traybake tin. It cuts into 12 slices and it’s best eaten warm with cream. Berry published this twice, first in her Ultimate Cake Book (2003) and again in …

Mary Berry’s orange butterfly cakes are light sponges flavoured with orange zest, filled with orange curd, topped with buttercream wings and dusted with icing sugar, baked at 180°C (160°C fan) for 15-20 minutes. The recipe makes 12 cakes, they keep for 3-4 days in a tin, and they freeze for up to 1 month. Berry’s …

Mary Berry’s butterfly cakes are fairy cakes with the tops sliced off, halved and set into piped buttercream at an angle to look like butterfly wings, dusted with icing sugar. The sponges bake at 200°C (Gas 6) for 15-20 minutes and the recipe makes about 18 cakes. The buttercream uses 175g softened butter beaten with …

Mary Berry’s chocolate fairy cakes are small, light chocolate sponges made by swapping 25g of the self-raising flour for sifted cocoa powder, baked in paper cases in bun tins at 200°C (Gas 6) for 15-20 minutes. The recipe makes about 18 cakes using her all-in-one method, with everything beaten together in one bowl for 2-3 …

Mary Berry’s iced fairy cakes are light sponges baked in paper cases and topped with a simple glacé icing made from icing sugar and warm water, decorated with fancy sweets. The sponges bake at 200°C (Gas 6) for 15-20 minutes, the icing takes 2 minutes to mix, and the recipe makes about 18 cakes. Berry’s …

Mary Berry’s fairy cakes are light, golden sponges baked in paper cases in bun tins, made from a Victoria sponge mixture with margarine, caster sugar, eggs, self-raising flour and baking powder, baked at 200°C (Gas 6) for 15-20 minutes. The recipe makes about 18 cakes using her all-in-one method where everything goes into one bowl. …

Mary Berry’s red velvet cupcakes are moist, lightly chocolatey sponges coloured with red food-colouring gel, topped with a tangy cream cheese frosting piped through a star nozzle, baked at 180°C (160°C fan) for 20-25 minutes. The recipe makes 12 cupcakes using her all-in-one method, so everything goes into a single bowl. Berry’s headnote in Foolproof …

Mary Berry’s toffee cupcakes are sticky, caramel-flavoured sponges made with light muscovado sugar and black treacle, topped with a buttercream icing swirled with homemade toffee sauce, baked at 180°C (160°C fan) for about 20 minutes. The recipe makes 12 cupcakes and they keep for 1-2 days in an airtight container. Berry calls these “sticky toffee …