Mary Berry, who isn’t afraid of changing up a classic recipe, seems to think the original approach needn’t be tampered with.

The word 'cake' covers a wide range of baked goods with various textures, from light and airy to dense and flavor-packed.

Nadiya's ice cream cake turns an easy no-churn blueberry ice cream into a delightful make ahead dessert to impress. The ice cream is sandwiched in a light Genoise sponge and the sides coated in ...