Step 1 - Butter and line your baking tray with baking paper

Step 2 - Preheat your oven to 175ºC

Step 3 - Mix all the dry ingredients (excluding the sugar and bicarbonate of soda) together in a bowl and set aside. 

Step 4 - Mix the red food colouring and milk in a small bowl, stir and put to one side.

Step 5 - In a large bowl, mix the four large eggs and sugar with a hand whisk until double or triple in volume and the mixture is light and quite airy. You could also you a stand mixer if you have one.

Step 6 - Add the vanilla and vegetable oil to the egg mixture and slowly whisk. Then, pour the mil and red food colouring mixture and continue mixing.

Step 7 - Sieve in the flour in to the mixture a little at a time and mix with a spatula. Do this gently because you don't want to deflate the air bubbles.

Step 8 - Add the vanilla the bicarbonate of soda and lemon juice with the final addition of flour and mix together.

Step 9 - Pour the mixture onto your prepared baking tray and gently spread the mixture to the sides.

Step 10 - Bake in the preheated oven for about 10 -13 minutes. Test with a toothpick to check if it's cooked through.

Step 11 - Whilst the cake is baking, cut a piece of grease proof or any other baking baker paper. Ensure that it's slightly larger than the cake and sprinkle it with caster sugar.

Step 12 - When the cake is ready, tip it onto your sugared grease proof paper and peel off the paper on the back of your cake. 

Step 13 - Roll the cake from the short side in the paper and leave it to cool completely on a cooling rack, whilst rolled up.

Step 14 - Make the cream cheese icing and add half of the mixture in a piping bag fitted with a large open star nozzle. 

Step 15 - Once the swiss roll has cooled down completely, gently unroll it, and spread some of the cream cheese icing on to the cake. You can add any spare icing to the piping bag. 

Step 16 - Roll the cake up again and pipe the remainder of the cream cheese over the cake. Add the sprinkles and serve.

For the full the recipe, as well as images to guide you, visit Esther's blog here.

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Step 1 - Preheat your oven to 160ºC

Step 2 - then cream the butter and sugar together - you can either do this by hand or if you have an electric mixer, you can use that. The mixture should look pale and smooth.

Step 3 - Once you're happy with the mixture, add the vanilla and tea.

Step 4 - Start gently working in the flour. To avoid overworking the mix, it's best to do it by hand.

Step 5 - Form the into a ball but don't worry if it doesn't together straight away, you just have to be patient.

Step 6 - Lightly flour a flat surface and roll out the dough. Make sure it's about 5mm thick.

Step 7 - Cut the dough into teabag shapes. You may want to use a template to cut around.

Step 8 - Stamp out a hole at the top of each teabag. 

Step 9 - Leave to chill in the fridge the fride for 15 mins before baking until the biscuits turn golden brown. This will take around 15 minutes.

Step 10 - Leave the biscuits to cool for a few minutes on the baking tray, once the're cooked before you transfer them to a wire rack to cool fully.

Step 11 - Once cooled, dip the bottom half of each biscuit in melted chocolate and leave to set on baking paper. 

Step 12 - To finish, thread string through each biscuit and add labels.

For the full the recipe, visit Ellie's blog here.

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Step 1 - Start by creaming butter and sugar in a bowl until it is light and fluffy

Step 2 - Then start adding your eggs one at a time and with every egg added, add a bit of flour, then slowly combine.

Step 3 - Separate the cake mix in three different bowls. Add colour to the others, one red and one yellow, and leave one plain. 

Step 4 - Transfer the cake mixes into your cake tin and using a knife or handle of a kitchen utensil, swirl the mixtures to create a marble effect.

Step 5 - Heat your oven to 180°C / 160°C fan and bake for 20 - 25 mins. You'll know when the cake is ready when it springs back once touched and it's coming away from the sides of the tin. Allow to cool completely before removing the cake from the tin.

Step 6 - Whilst your waiting for the cake to cool, you can make the buttercream frosting by beating the icing sugar and butter together with the milk. Place in the fridge to stiffen slightly. 

Step 7 -Remove cake from tin and spread the frosting evenly around the sponge and sprinkle your chosen decoration.

For the full the recipe, along with some step by step photos to guide you, visit Kelly's blog here.

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Step 1 - Crush the oat biscuits with the end of a rolling pin or the back of a fork, until the biscuits have turned into a fine crumb.

Step 2 - Add the melted butter to the crushed biscuits, and mix well. 

Step 3 - Pour the buttery biscuit mix into your lined spring-form tin and pat down the mix with the back of a spoon. Place the tin in the fridge whilst you prepare the filling.

Step 4 - Melt the white over a double boiler or in the microwave. Once melted, leave to one side to cool. 

Step 5 - Place the cream cheese, icing sugar and vanilla into a large mixing bowl, and mix together.

Step 6 - Remove the coconut milk, mixing bowl and whisk attachments from the fridge. Do NOT shake the coconut milk.

Step 7 - Scoop out the coconut cream that has separated to the top of the can and place that in the refrigerated bowl. (Leave the liquid coconut water in the can).

Step 8 - Using an electric whisk, whip the coconut cream until it form soft peaks.

Step 9 - Add the cooled melted white chocolate to the sweet cream cheese mix and using the electric whisk, thoroughly mix. 

Step 10 - Then add the white chocolate cheese mix into the same bowl that contains the coconut whipped cream and fold together.

Step 11 - In the same bowl, add the chopped strawberries and fold together again.

Step 12 - Remove the tin, containing the biscuit base and pour in the cheesecake filling. You can use a spatula to obtain a smooth finish.

Step 13 - Then slice the remaining strawberries into thin pieces, place them next to each other making a circle shape, we recommend that you work from the outside - in.

For the full the recipe, along with some step by step photos to guide you, visit Becky's blog here.

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