Welcome to The Happy Foodie’s A to Z of Baking, a month-long celebration of all things baked, greased, kneaded, rolled and dusted.
With recipe inspiration from Jamie Oliver, Mary Berry, Nigella Lawson and many more of your favourite chefs, as well as exclusive features and competitions, it’s time to get into the kitchen, switch on the oven and conjure up your very own showstopper.
We'll be revealing a new letter each day. Keep checking this page for updates.
A is for Apple
Mary Berry shares with us her Spiced Dorset Apple Traybake (and how-to video). See the recipe.
B is for Best Books / Blackberry
We quizzed some of our favourite baking experts about their favourite bakers and cookbooks.
Miranda Gore Browne's Blackberry Cake. See the recipe.
C is for Crumb
We go behind-the-scenes with Ruby Tandoh on the photoshoot for her new baking book, Crumb.
D is for Digestives
The Great British Bake Off's Linda Collister's crunchy Digestives. See the recipe.
E is for Egg
Genevieve Taylor's mouthwatering Watercress and Brie Flamiche. See the recipe.
Jamie Oliver's magical Chocolate Celebration Cake (and how-to video). See the recipe.
Masterchef Cookery Course Chocolate Fondant. See the recipe.
G is for Gluten Free
Can't eat gluten? Try Hemsley & Hemsley's BB brownies. See the recipe.
H is for Heart
A beautiful Heart-shaped Chocolate Box Cake by Molly Bakes. See the recipe.
I is for Innovative Ingredients
Ruby Tandoh discusses interesting flavour combinations in an exclusive video interview. Watch here.
J is for Jam
Our picks of jams and chutneys for autumn from Beryl Wood's classic Let's Preserve It. Click here.
Gerhard Jenne puts a playful spin on traditional British jam biscuits. See the recipe.
K is for Kneading
Great British Bake Off finalist James Morton shows us three different kneading techniques. Click here.
L is for Lardy Cake / Luxury
Mary-Anne Boermans revisits the popular and traditional British bake. See the recipe.
Mary Berry plates up a delightful Chocolate and Irish Cream Roulade. See the recipe.
M is for Marshmallow Cake / Mince Pies
Hope & Greenwood's utterly gorgeous Marshmallow Cake. See the recipe.
Christmas has come early with Richard Bertinet's Frangipane Mince Pies. See the recipe.
N is for Nigella
Nigella Lawson channels traditional Italian with her yogurt pot cake. See the recipe.
O is for Orange
Primrose Bakery's gluten-free Orange, Pistachio and Almond cake. See the recipe.
The Great British Bake Off's Linda Collister has a marvellous use for leftover bread. Blueberry and Lemon Bread pudding! See the recipe.
Cupcake Jemma whips up delicious Peanut Butter and Jelly cupcakes. Watch how to make them.
Out of time? Miranda Gore Browne shares her Plum Bread in a Hurry recipe for bakers on the go. See the reicpe.
Is there nothing that fills you with joy more than a warm, crumbly-crusted quiche? Namely Mary Berry's Spinach, Ham and Gruyere one? See the recipe.
Crumb author Ruby Tandoh shares her favourite cookbooks. Read that here.
The Pudding Club champion British rhubarb with their delicious crumble. See the recipe.
S is for Scones / Soda Bread
There's a lot of debate when it comes to scones, but The Gilbert Scott's recipe is surely one of the best. See the recipe.
Justin Gellatly shows us how to make a yeast-free loaf of bread. See the recipe.
T is for Tarte Tatin
Mary Berry's ultimate Plum and Marzipan Tarte Tatin. See the recipe.
U is for Unrefined Sugar
Scoff down Shelina Permalloo's chai-infused Spiced Tea Rum Babas without the guilt. See the recipe.
V is for Victoria
Mary Berry shares her master's recipe for the perfect Victoria Sandwich. See the recipe.
Smitten Kitchen's red wine-infused Red Velvet Cake with Whipped Mascarpone is to die for. See the recipe.
W is for Win!
Win three Great British Bake Off cookbooks plus a food mixer worth £150! Enter our competiton.
X is for eXclusive
GBBO 2014 winner Nancy Birtwhistle's Almond and Raspberry Croissants. See the recipe.
Y is for Yotam
Yotam Ottolenghi's Meringue Roulade with Rose Petals and Fresh Raspberries. See the recipe.
Z is for Zesty
Whole Lemon Bars by Smitten Kitchen. Yes please! See the recipe.