Cafe Nagwonjang in Ikseon-dong offers stunning rooftop views, handcrafted pastries, and a spacious multi-storey setting, ...

Dessert: Why is this cake so magic? Making one batter, you'll have a 3 layer cake : a chocolate flan, a chocolate custard and ...

This one is different, with every component made from scratch, including the sponge cake and custard. Simon Rimmer ... flour 200ml water One tsp baking powder 45ml veg oil 125g sugar Half tsp ...

Paris Baguette is serving up love in every bite with an exclusive menu designed to make your special moments even sweeter.

Paris Baguette has introduced a special menu for Valentine's Day, featuring a variety of cakes and chocolate-covered ...

So four eggs, then 225g of custard sugar and the same ... plus a little extra for dusting the finished cake 225g self-raising flour Two teaspoons of baking powder 225g baking spread straight ...

At a certain point during Carnival season, after the third or fourth or tenth king cake, you may be looking to break out of ...

Wonderful served warm as a pudding with cream, custard or crème ... flour and baking powder in a food mixer or food processor. Beat until smooth and thick. Spoon the cake batter into the prepared ...

Grease a 20cm/8in square cake tin and line the base with baking ... Fold in the flour and baking powder and, finally, the cooled date mixture. Pour the mixture into the prepared tin and bake ...

Frangipane can be stored in an airtight container in the refrigerator until ready to use (up to five days) or in the freezer for 1-2 months. If it is refrigerated or frozen, it must be re-mixed (using ...