Mary Berry is the undisputed Queen of Cakes, well-known for her easy-to-follow, tried and tested, mouth-watering recipes. 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.
These sample recipes from the book are available on our website:
This flourless cake uses semolina for a slightly crunchy, close texture. The perfect summer cake, this is a lovely recipe for using a bounty of ripe strawberries even if Wimbledon's been cancelled.
This nut-free cappuccino cake is best eaten fresh, topped with coffee cream icing and a dusting of cocoa. Delicious.
From the book
Mary Berry’s Baking Bible
A perfect guide for new bakers
250 foolproof baking recipes
The ultimate cakes and bakes from the nation's favourite baker
This old-fashioned celebration cake iced with ‘American frosting’ has three delicate layers of walnut sponge, filled and covered with meringue frosting – a beautiful bake for someone special.
Click here for even more sample recipes of the cakes and bakes in this indispensable book from Mary Berry.
And here is a peek at seven more of our favourites from the book, which you'll be able to make when you get hold of your copy of Mary Berry's Baking Bible.
Large All-in-one Victoria Sandwich
Mary's no-nonsense, all-in-one Victoria Sponge recipe is a family classic that ensures a light, moist sponge everytime. Mary also shows how to scale the recipe up or down depending on the cake tin sizes you have at home.
From the book
Mary Berry’s Baking Bible
A perfect guide for new bakers
250 foolproof baking recipes
The ultimate cakes and bakes from the nation's favourite baker
Banana and Honey Teabread
This sticky, moist bake is a wonderful way to use up overripe bananas, spiked with a little nutmeg and lemon zest, and served with extra honey glazed on top. Enjoy with a hot cuppa.
Battenberg Cake
Story has it that the Battenberg Cake was first made in 1884 in honour of Princess Victoria's marriage to Prince Louis of Battenberg. Whatever the legend, this famously British chequerboard bake is still as popular today. Mary shows you how to make your own almond paste here, although shop-bought paste or marzipan would work just as well.
Carrot Cake
“This cake is always popular”, says Mary. 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!
English Cherry Cake
A sticky, almond cake dotted with glacé cherries and baked until golden. Mary's top tip? Wash and dry the quartered cherries thoroughly before adding them to the cake mixture to prevent them from sinking to the bottom during baking.
Maple Syrup Cake
Maple syrup, pecans and orange flavour this Canadian-inspired cake. A real treat for a special gathering, you can fill and cover ahead of time so that the cake keeps moist for longer.
Marbled Chocolate Ring Cake
A lovely textured cake marbled with white and brown, and decorated with both dark and milk chocolate, this is worthy of a celebration. 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. Noted.
