icing sugar

Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits. Try adding a little food colouring gel for a splash of colour to your butter icing.

Basic buttercream icing

140 grams/5 ounces butter, softened

milk

vanilla extract

food colouring

cocoa powder

grams/2½oz milk or dark chocolate, melted

Don't let your cupcakes go unadorned! Our video shows you how to make buttercream 3 ways.

How to make buttercream icing

Easy vanilla slice

(70 grams) custard powder

(115 grams) caster sugar

(250 milliliters) cream

(500 milliliters) milk

vanilla essence

Arnott's Sao original crispbreads (28 biscuits)

(230 grams) pure icing sugar

passionfruit pulp

Passionfruit And Berry Pavlova

caster sugar

corn flour

white vinegar

½ punnet strawberries, chopped

½ punnet raspberries, chopped

½ punnet blueberries, chopped

sugar

water

pouring cream

vanilla bean paste

passionfruit

punnet strawberries, hulled and halved

raspberries

blueberries

mango, sliced into strips

Icing sugar,

Passionfruit and Berry Pavlova

There's a reason this recipe is an Aussie classic - serve these lamingtons and you'll see why!

Lamingtons

butter, softened

eggs

self-raising flour, sifted

Coles Desiccated Coconut

Coles Soft Icing Mixture

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Vanilla Slice Recipe

puff pastry

custard powder

cream

tsp Lurpak Butter

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Our traditional Battenberg cake is a delicious project for an afternoon in the kitchen. Bake this easy but impressive cake for a special occasion

Battenberg cake

butter

golden caster sugar

self-raising flour

ground almonds

½ tsp baking powder

¼ tsp almondextract

x ingredients for almondsponge

pink food colouring,we used ½ tsp Squires rose food paste

apricot jam

x blocks white marzipan

little icing sugar,for dusting

Heat oven to 180C/160C fan/gas 4 and line the base and sides of a 20cm square tin with baking parchment (the easiest way is to cross 2 x 20cm-long strips over the base). To make the almond sponge, put the butter, sugar, flour, ground almonds, baking powder, eggs, vanilla and almond extract in a large bowl. Beat with an electric whisk until the mix comes together smoothly. Scrape into the tin, spreading to the corners, and bake for 25-30 mins – when you poke in a skewer, it should come out clean. Cool in the tin for 10 mins, then transfer to a wire rack to finish cooling while you make the second sponge.

For the pink sponge, line the tin as above. Mix all the ingredients together as above, but don’t add the almond extract. Fold in some pink food colouring. Then scrape it all into the tin and bake as before. Cool.

To assemble, heat the jam in a small pan until runny, then sieve. Barely trim two opposite edges from the almond sponge, then well trim a third edge. Roughly measure the height of the sponge, then cutting from the well-trimmed edge, use a ruler to help you cut 4 slices each the same width as the sponge height. Discard or nibble leftover sponge. Repeat with pink cake.

Take 2 x almond slices and 2 x pink slices and trim so they are all the same length. Roll out one marzipan block on a surface lightly dusted with icing sugar to just over 20cm wide, then keep rolling lengthways until the marzipan is roughly 0.5cm thick. Brush with apricot jam, then lay a pink and an almond slice side by side at one end of the marzipan, brushing jam in between to stick sponges, and leaving 4cm clear marzipan at the end. Brush more jam on top of the sponges, then sandwich remaining 2 slices on top, alternating colours to give a checkerboard effect. Trim the marzipan to the length of the cakes.

Carefully lift up the marzipan and smooth over the cake with your hands, but leave a small marzipan fold along the bottom edge before you stick it to the first side. Trim opposite side to match size of fold, then crimp edges using fingers and thumb (or, more simply, press with prongs of fork). If you like, mark the 10 slices using the prongs of a fork.

Assemble second Battenberg and keep in an airtight box or well wrapped in cling film for up to 3 days. Can be frozen for up to a month.

Spread the love with these irresistible shortbread hearts.

Shortbread hearts recipe

(55 grams) caster sugar

(150 grams) plain flour

(45 grams) rice flour

100’s & 1000’s, to decorate

Coles Australian Free Range Egg white*

lemon juice

(240 grams) pure icing sugar, sifted

Pink liquid food colouring

Lemon juice, extra, to serve

Topped with soft meringue over a zesty lemon filling, serve up this easy slice for special occasions.

Lemon Meringue Slice Recipe

flour

condensed milk

eggs separated

lemon rind grated

coconut flakes

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Surprise your friends (and indeed yourself) with a batch of these homemade fondant fancies. Plus there’s plenty of fun to be had choosing your own colours and flavours.

Equipment and Preparation: You will need a piping bag, free-standing mixer and a 20cm/8in square tin.

Mary Berry's fondant fancies

225 grams/8 ounces baking spread butter

lemon, grated rind only

free-range eggs

250 grams/9 ounces unsalted butter,

marzipan

white fondant icing

150 milliliters/5fl oz water

food colouring (any colour)

flavouring (any flavouring)

grams/3½oz chocolate

Make a statement with the perfect autumn entertaining cake. Tart toffee-coated apples top a luscious cream-cheese filled cake bursting with flavour. Oh, and did we mention the apple caramel sauce to finish it all off?

Toffee apple cake with apple maple caramel

(700 grams) self-raising flour

cinnamon

nutmeg

unsalted butter, chopped, softened

tsp vanilla extract

(250 milliliters) buttermilk

peeled,

(250 milliliters) apple juice

(250 milliliters) maple syrup

rose petals (from gourmet food shops), to serve

(440 grams) caster sugar

gala apples

(55 grams) roasted almonds

cream cheese, softened

unsalted butter, softened

(210 grams) pure icing sugar, sifted

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Once you've tasted these light-as-air cakes, you will be hooked

Blueberry &  lemon friands

unsalted butter

plain flour

ground almond

lemon

blueberry

Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.

Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.

Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.

Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.

Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

This delicious and classic coffee and walnut cake is so easy to make and full of flavour too - so soft and moist

Coffee and walnut cake

2tbsp chicory and coffee essence (eg Camp)

walnuts, ground

2tbsp chicory and coffee essence

6-8 walnut halves

Sandwich lemony buttercream in spiced ginger biscuits, then add a sweet finish to create these special biscuits.

Ginger-spiced biscuits with lemon drizzle recipe

tbs ground ginger

(335 grams) plain flour

(80 grams) pure icing sugar

butter, chopped

Coles Australian Free Range Egg yolk

Lemon

(480 grams) icing sugar mixture

tbs milk

tsp lemon rind

(400 grams) pure icing sugar, sifted

Bites of vanilla-scented creme brulee encased in crisp, golden pastry are a sweet way to end a picnic.

Creme brulee tarts

(1 1/2 cups) plain flour

(1/3 cup) pure icing sugar

butter, chilled, chopped

(1/3 cup) caster sugar, extra

Here's what an air fryer, a box of Mars celebration chocolates and some shortcrust pastry will get you - the most delicious snack ever!

Air fryer celebration bites recipe

frozen shortcrust pastry, partially thawed

egg, lightly beaten

Mars Celebrations chocolates, unwrapped

Cinnamon sugar,

Whipped cream, to serve

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Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.

Ultimate meringue

organic egg whites,

Heat the oven to 110C/ 100C fan/gas ¼.

Line 2 <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-5-baking-trays">baking sheets</a> with non-stick liner or <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">parchment paper</a> (meringue can stick on greaseproof paper and foil).

Tip 4 large egg whites into a large clean <a href="https://www.bbcgoodfood.com/content/top-five-mixing-bowls">mixing bowl</a> (not plastic). Beat them on medium speed with an <a href="https://www.bbcgoodfood.com/content/top-five-whisks">electric hand whisk</a> until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.

Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It’s important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don’t over-beat. When ready, the mixture should be thick and glossy.

<a href="https://www.bbcgoodfood.com/content/test-best-flour-shakers">Sift</a> one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a>. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don’t over-mix. The mixture should now look smooth and billowy.

Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.

Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.

Leave to cool on the trays or a <a href="https://www.bbcgoodfood.com/content/kimberley-wilsons-top-five-cooling-racks">cooling rack</a>. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.

This is a classic cake that any budding baker would be proud to master. It involves making your own custard from scratch but don't worry, with this foolproof method, you can't go wrong. If you don't have any fresh passionfruit, it's ok to use canned.



Passionfruit custard cake recipe

butter,

(2/3 cup) caster sugar

(2 cups) self-raising flour

160 milliliters (2/3 cup) milk

500 milliliters (2 cups) milk

(1/2 cup) caster sugar

(1/4 cup) cornflour

tbsp passionfruit pulp

(1/2 cup) bought passionfruit curd

(1 cup) icing sugar

2-3 tbsp passionfruit pulp

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This pretty-in-pastel slab cake with creamy vanilla buttercream is packed with plenty of fizz and zing!

Top 40 icing sugar recipes from across the web

The most viewed icing sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed icing sugar recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mary Berry’s iced fairy cakes