Cake Ingredients 750 mL (3 cups) all-purpose flour 5 mL (1 tsp) baking powder 2 mL (½ tsp) baking soda 5 mL (1 tsp) salt 500 ...

Rosemary Andrews, the layer-cake god behind Mietta, made sweetheart of a cake as part of our Great Women’s Weekly Children’s ...

Discover a forgotten gem from a 1905 community cookbook! In this episode of The Old Cookbook Show, we're making a Canadian Coffee Cake—a rich, spiced cake packed with molasses, raisins, candied peel, ...

The sheet cake connoisseur took on the iconic bake as part of our Great Women’s Weekly Children’s Birthday Cake Bake-Off. The ...

Over the 10 years they’ve been making the cake, they have become even more precise, building the layers up so the cake is neat and its lines are parallel and the fruit is a perfect pink stripe.

This recipe creates a jumbo version of the tasty chocolate and coconut sponge, and stuffs it with fresh whipped cream and raspberry jam to produce a wonderfully sweet cake. See the full Australian ...

Preheat oven to 190ºC. Grease and line a 20cm springform cake tin. Place chocolate in a clean heatproof bowl and set it over a saucepan of very hot (but not boiling) water. Stir chocolate as it ...

A recipe for Barbie bubble cake by Anna Polyviou from The Australian Women's Weekly Barbie cookbook. The recipe is triple-tested and great for kids.

The Australian Women's Weekly/National Library of Australia. M. E. Grew from Chatswood in New South Wales took substitutions seriously, sharing a recipe for Eggless, Milkless and Butterless Cake ...

But, however, you make this recipe, take a cue from Ms. Goldberg: “Boil the eggs for eight minutes, not more, and don’t add mayonnaise.” That’s how they do it Down Under.