Steven Carter-Bailey

Whilst this cake might seem excessive, it was meticulously designed by Sarah to incorporate all of her favourite flavours in one place. Modular in design, you can omit and add as you please, but I can assure you that it was delicious as it is.

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The most challenging of all the bakes on the podcast, these light-as-air pastries are worth every hour of effort put in. You can pick them up from good Italian delis, but I always encourage people to try their hand at something like this once in their life. The look on Liam’s face when he opened the box was worth every moment spent on making them.

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I take inspiration for new cake flavours from the things I love and my surroundings, and this cake is no different. Based on the Kinder Bueno bars I had as a child, this cake is the perfect balance of sweet and creamy chocolate, with intense nuttiness. The buttercream isn't too sweet, which lets the white chocolate shine through. Tara-Lynne loved it so much, she named it 'The Big Wan'!

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Red velvet has to be one of my favourite cakes to make and to eat. The tang of the chocolate cake is balanced beautifully by the sweet white chocolate and mirrored by the cream cheese. As a cake purist, I’m controversial in my love of an artificially coloured cake, but the deep red against the pure white frosting is so pleasing, that I forget my morals. I was so happy when one of my guests picked such a garish and sweet cake, but I wasn’t at all surprised that it was Dr. Ranj.

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Making this cake was a double treat for me. Firstly, I love chocolate cake, and secondly, having an intolerance to gluten meant I could join in with eating it. Whenever I develop a new recipe, I always try to make a gluten free alternative for me and anyone else who would enjoy it.

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What started out as a request for a coffee cake turned into a tiramisu inspired beauty! I’m a fan of a classic, but I’m also guilty of taking something simple and upgrading it! The delicacy of this cake is in no way overpowered by the rich and deep flavours! They work beautifully in unison to give you Italian inspired perfection! 

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With so many no-bake cheesecakes out there, it’s easy to overlook its richer counterpart, the baked cheesecake. Almost identical in ingredients, except a few eggs, the baking process does something magical to this cheesecake, making it richer, creamier and downright delicious. As with any plain cheesecake, it becomes a vessel upon which you can add any other flavour! In this case I made a chocolate fudge topping, but the world is very much your cheesecake. Enjoy!

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This cake signifies the very start of my Bake Off journey. It was the first bake I ever developed, the first time I ever met Prue, and the first Hollywood handshake I ever got. It's simplicity makes it timeless, and it's balance of sweet, tang and warm spice makes it a crowd pleaser. Try it as an afternoon tea bake, or go all out and make it your signature.

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Season 1 of Feed My Curiosity is brought to you by Cook Expert from Magimix. Magimix is a brand that Steven has partnered with extensively since his time in the tent at various live events across the UK.

Magimix are offering Feed My Curiosity Listeners a saving of 10% on any full price items using code STEVENCB