Baking Recipes

Nothing is more attractive around the

home than the smell of fresh baking.


Baking Recipes

Breads and Rolls


Chocolate Cakes

Fruit Cakes

Gateaux and Special Occasion Cakes

Griddle Cakes and Breads

Icings and Fillings

International Cakes


Microwave Cakes and Bakes

No-bake Cakes and Bars


Savory Biscuits and Crackers

Savory Fancy Breads and Rolls

Scones and Biscuits

Small Cakes

Sponges, Plain Cakes and Roulades

Sweet Biscuits and Cookies

Sweet Breads and Rolls


Tea Breads and Buns

Teatime Favorites


Vegetable and Nut Cakes


Welcome to All Baking

The collections of baking recipes here covers everything from crisp biscuits and small cakes to rich fruit cakes, gateaux and granary and herb breads. It could be the only site you will need to keep all your favorite cake and baking recipes to hand. The range is vast and you will find every taste catered for.

Kneading dough or stirring a cake mixture is positively therapeutic. And there is something really special about the delicious aroma of your own baking, as you cut into your perfect, rich, newly baked cake or loaf.

Here you will find hundreds of home baking recipes. From quick, plain cakes to exotic gateaux and many other unusual international goodies. Plus a whole range of bread recipes, from the best basic breads to sticky malts and savory grain creations.

Baking Equipments

You do not need vast quantities of cake-making equipment, but it is worth buying the best quality you can afford as it will last longer and give better results. Below are the list of the basic baking equipments you will need:

  • Scales, measuring jug and spoons
  • Mixing bowls
  • Wooden and metal spoons and spatula
  • Whisk
  • Sieve or strainer
  • Food processor and mixer
  • Rolling pin
  • Greaseproof (waxed) paper or non-stick baking parchment
  • Cake tins (pans)
  • Bun tin (patty pan), muffin tin, loaf tins
  • Baking sheet
  • Microwave containers
  • Wire cooling rack
  • Sharp serrated knife and palette knife
  • Airtight tins

Storing Cakes and Breads

  • Sponges, light cakes and breads are all best eaten soon after baking. Only heavier fruit cakes or rich cakes improve if they are stored, carefully wrapped in foil, in an airtight container.
  • Biscuits will keep for a couple of days if stored separately in an airtight container.
  • Most cakes can be successfully frozen if as soon as they are cold they are wrapped in clingfilm (plastic wrap) and a freezer bag and frozen. They will keep for up to three months.

Multiple cakes

New Baking Recipes

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