If you’re in the mood for a playful, vibrant dessert that’s sure to impress, this Raspberry Zinger Poke Cake is the perf ...

For the cake, beat the flour, baking powder, butter, sugar, eggs, coconut and lime juice together in a bowl (or use an electric mixer). Carefully fold in the raspberries. Pour the cake batter into ...

Frosted raspberry cupcakes should be stored in the refrigerator. Covered, they will keep for 2-3 days in the refrigerator. Pro tip! Cakes and cupcakes made with fat that's solid at room temperature ...

Brush this over the entire cake to make it easier to ice, it will stop crumbs getting into the icing. To make the icing, make sure to discard the runny liquid and only use the solid coconut cream.

A cake and tea shop is an untraditional addition to downtown Columbia, which bustles with takeout restaurants and bars, but ...

Almost every food brand has been affected by product recalls at some point, and Hostess is no different. These are some of ...

Nothing creates magic in the kitchen quite like baking a cake. The simple act of mixing flour, sugar, and butter transforms ordinary ingredients into something extraordinary. Each time you open the ...

Cook, author, artist and presenter Poh Ling Yeow joined Alice in the kitchen. Poh loves matcha and knows that Alice isn't a ...

Whisk the egg whites and sugar together until they are just getting fluffy. Stir in the desiccated coconut and flour. Spread the mixture into your tin and flatten it out with a wet spoon.

This chocolate cake is not rich so makes a great carrier for icing. I’ve had a bit of fun here and used a butter icing swirled with raspberry puree. The leftover puree can be drizzled over the ...

Add mix into a greased tin and bake for approx. 40 minutes. Cool the cake. Decorate the cake with whole raspberries and grated white chocolate or melt the white chocolate and drizzle over the ...