Measure the cream cheese and flour into another bowl and beat with an electric hand-held whisk until smooth. Add the vanilla, eggs, sugar and double cream, whisk again until well blended, then pour the mixture over the crumb base. Put all the cake ingredients in a bowl and beat with an electric mixer until light and fluffy. Divide between the two tins, and level out evenly.

There are scones, buns and biscuits that you can whip up for tea, traybakes and fruit loaves perfect for a school or village fete and of course foolproof cakes for every occasion from everyday recipes such as a Honey and Almond Cake to Mary's First-Rate Chocolate Cake. Measure the baking spread, caster sugar, flour, eggs, baking powder, lemon curd and half the lemon and lime zest into a mixing bowl. Beat together using an electric mixer until light and fluffy. Tip the mixture into the tin and level the top with a spatula. Measure all the ingredients for the cake into a large mixing bowl and beat with an electric mixer until well blended and smooth. Measure the butter and golden syrup into a heavy pan and heat gently until the butter has melted. Turn up the heat and boil for about three minutes, stirring all the time. Take off the heat and set aside to cool. The recipes are all well laid out, short instructions, no nonsense and easy to follow. She doesn't use complicated baking terms, so beginners and kids can have a go with ease.Bake for about 30 minutes, until well-risen and just set around the edges. Take out of the oven and rest for 10 minutes to allow the top of the cheesecake to become level and flat.

I love Mary Berry. Everyone loves Mary Berry. This book is Mary Berry at her finest, sharing easy bakes that only take minutes to prepare. I will be trying out everything in this book, I hope. It's that wonderful. Melt the butter in a pan over a gentle heat. Take off the heat and add the biscuits. Mix together very well. Tip into the tin and press flat over the base using a spoon. Fast Cakes is an unmissable, definitive new baking book from Mary Berry. Proper cakes that take 10 minutes or less to make and under an hour to bake.To make the filling and topping, measure the butter, honey, almond extract and icing sugar into a bowl and mix well until thoroughly blended. There are scones, buns and biscuits that you can whip up for tea, traybakes and fruit loaves perfect for a school or village fete and of course foolproof cakes for every occasion from everyday recipes such as a Honey and Almond Cake to Mary's First-Rate Chocolate Cake. Not forgetting recipes you can make with your kids from Happy Face Biscuits to Traffic Lights and Jammy Buns.

This weekend I made the Scones and the Chocolate Eclairs- neither of which I have made before. They both turned out excellently. If you miss Mary's wisdom and inspiration in The Great British Bake Off, or want a brand-new companion to Mary Berry's Baking Bible, this is the cookbook for you, with over 150 easy recipes to make with confidence.Heat the oven to 325F, 160C, gas mark 3 and grease and line with greased greaseproof paper a 7-inch (17.5cm) cake tin. Cream the margarine and sugar until light and creamy. Beat in the eggs and almond essence, adding a tablespoon of flour with the last amount of egg. Fold in the flour and baking powder and all the fruit. In addition to the easy tray bakes and family cakes there are some recipes to interest the seasoned baker such as battenberg cake, or my favorite brandy snaps that need to be rolled around a wooden spoon while still warm to achieve their tube-like form, ready for filling with cream! There are a lot of different flavors to choose from also. If you miss Mary's wisdom and inspiration in The Great British Bake Off, or want a brand-new companion to Mary Berry's Baking Bible, this is the cookbook for you with over 200 easy recipes to make with confidence. Measure all the ingredients except the cocoa and icing sugar into a large bowl and beat well with an electric mixer until light and fluffy. Put half the mixture in another bowl and add the cocoa powder. Mix well.