Mary Berry's Baking Bible

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With walnuts, banana and carrot, this moist bake is topped with a vanilla cream cheese icing and adorned with walnut halves – a classic for a reason!

Grease two 20cm (8in) loose-bottomed deep sandwich tins and line the base of each tin with baking parchment. Mary Berry's Baking Bible: Revised and Updated" features 250 of the TV personality and food journalist's classic recipes for cakes, cookies, bars and more. A lovely textured cake marbled with white and brown, and decorated with both dark and milk chocolate, this is worthy of a celebration. Decadent, rich and sumptuous, these easy chocolate desserts are the best way to round off a special meal whether it’s Valentine’s Day or a feast with friends.

Mary's no-nonsense, all-in-one Victoria Sponge recipe is a family classic that ensures a light, moist sponge everytime. Gently smooth the surface with a palette knife and dust with sifted cocoa powder or drinking chocolate.

This old-fashioned celebration cake iced with ‘American frosting’ has three delicate layers of walnut sponge, filled and covered with meringue frosting – a beautiful bake for someone special. To finish the cake, whip the double cream until it just holds its shape and then stir in the dissolved coffee. The perfect summer cake, this is a lovely recipe for using a bounty of ripe strawberries even if Wimbledon's been cancelled. And here is a peek at seven more of our favourites from the book, which you'll be able to make when you get hold of your copy of Mary Berry's Baking Bible. A real treat for a special gathering, you can fill and cover ahead of time so that the cake keeps moist for longer.Let cool in the pan for a few minutes, then turn out onto a wire rack and peel off the parchment paper. Story has it that the Battenberg Cake was first made in 1884 in honour of Princess Victoria's marriage to Prince Louis of Battenberg. Mary also shows how to scale the recipe up or down depending on the cake tin sizes you have at home. To make the icing, melt the dark chocolate and butter in a heatproof bowl over a pan of simmering water. This sticky, moist bake is a wonderful way to use up overripe bananas, spiked with a little nutmeg and lemon zest, and served with extra honey glazed on top.