Baking

This cake has the fluffy, so-light-it-could-float texture of angel food cake, with a touch of egg yolk for richness. Tahini brings pure sesame flavor and a lining of sesame seeds adds a bonus level of crunch.

Carrot cake, but with beets—and the dreamiest frosting of all.

This classic yeasted recipe produces waffles that are wonderfully crisp outside, and creamy on the inside.

These mini cakes are dressed in a variety of glazes for a simple—yet sophisticated—springtime snack. Including sweet rice flour and rich sour cream means they’re plush, tender, and wonderfully moist.

These chocolaty pastries have the attributes of a gloriously flaky croissant on the top, a sticky bun on the bottom, and a rich chocolate-studded brioche in the middle.

An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip.

Lightly spiced and flavored with caraway seeds and crystals of sea salt, these yeast-bread muffins are satisfying without being heavy.

These are a very delicate take on a classic English sandwich cookie, and quite fragile too, which is why you need the piping bag. They are pure edible nostalgia.

Time, rather than years of experience, is what you really need when making your own brioche. Along with a mixer fitted with a dough hook. Fortnum’s chefs have been using this particular recipe for over 32 years. The reason? It works like a dream, every single time.