Mary Berry's Baking Bible

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This definitive collection from the undisputed queen of cakes brings together all of Mary Berry's most mouth-watering baking recipes in a beautifully packaged cookbook.

If you don’t have a piping bag to decorate the top, Mary advises using two plastic food bags, snipped off at one corner to create a funnel. Mary's no-nonsense, all-in-one Victoria Sponge recipe is a family classic that ensures a light, moist sponge everytime.Bake in the preheated oven for about 1 hour, or until well risen and the top of the loaves spring back when lightly pressed. Story has it that the Battenberg Cake was first made in 1884 in honour of Princess Victoria's marriage to Prince Louis of Battenberg. With walnuts, banana and carrot, this moist bake is topped with a vanilla cream cheese icing and adorned with walnut halves – a classic for a reason!

To make the icing, melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. Add the vanilla extract to the beaten egg and then add these gradually to the butter and sugar mixture in the bowl, beating well between each addition. Mary Berry wrote her Baking Bible to help everyday cooks learn the basics of what it takes to make a good cake. She wrote the Baking Bible to help everyday cooks learn the basics of what it takes to make a good cake, with a collection of classic bakes, as well as hot puddings and pies, soufflés and meringues, cheesecakes and biscuits to satisfy all your baking needs.Filled with 250 foolproof recipes, from the classic Victoria Sponge, Very Best Chocolate Cake and Hazelnut Meringue Cake to tempting muffins, scones and bread and butter pudding, this is the most comprehensive baking cookbook you'll ever need. In this completely modernised reissue, the 250 bakes include 20 brand-new recipes alongside all of the much-loved originals, which have been newly tested and photographed.

What’s it about: Mary Berry’s Baking Bible was first published in 2009 and quickly became an essential guide for bakers of all levels. Wash and dry the quartered cherries thoroughly before adding them to the cake mixture to prevent them from sinking to the bottom during baking.Bake for 25-30 minutes, until the cakes are well risen and beginning to shrink away from the side of the tin.