2. You want the sugar to be a dirty copper penny color. This is where it gets all of its amazing flavor. It is the hardest ...

Orange-flavoured génoise, covered in a chocolate glaze and layered with a salted caramel cream – I just had to include salted caramel in this recipe as it's one of my favourite fillings.

Whether you like them traditional or fruitless, everyone loves hot cross buns. So we invited pastry chef Anna Polyviou into the studio to share a mouth-watering version of the Easter favourite packed ...