BAKE OF THE MONTH FOR OCTOBER 2025: This is a rich chocolate sponge cake baked with pears in it. A white chocolate frosting is used to sandwich the decadent sponge layers. Finally, a caramel drip and poached pears complete this showstopping bake.

The sweet, light frangipane and mascarpone in this tart balance perfectly with the fresh flavours of strawberry, kiwi and tart blueberries. Cutting the fruits into star shapes creates real impact.

The addition of the citrusy notes of orange to this smooth-sponged carrot cake makes it a perfect summer dessert.

Tiramisu has to be one of my favourite desserts. It is simple and easy to make and very rewarding. And what could be better than a simple tiramisu? That’s a tiramisu Charlotte Rousse.

The flavour of a good cheesecake is deep, rich, creamy and indulgent yet the sourness of the cream cheese and the addition of a fruit sauce seem to cut through all that to make it feel fresh and light at the same time.

Carrot Halwa is a sweet Indian dessert made by cooking grated carrots in a pot with butter, milk and spices. Traditionally enjoyed in South Asia, particularly during festivals and special occasions, carrot halwa is often served warm or hot, sometimes with ice cream. Delicious and simple, it also makes an excellent sweet tart filling.

A chocolate fraisier cake combines the classic elegance of a fraisier (strawberry) cake with the rich flavour of chocolate, creating a dessert that is both visually stunning and absolutely delicious.

What could taste more like the British summertime than strawberries? Combined with the sweet, satisfying texture of meringue to create a stunning pavlova, they really do create the perfect dessert.

This cake is very special to me. It is the first ever cake I submitted to a competition, arranged by my colleague’s church. It’s the perfect cake for every occasion. It is light, zesty, tangy and fresh. Of all my recipes, this is the one I hope you try at home!