Cake Frosting, or as Cake script using Cake . See Runners for cake design list of available runners. There are extensions available to provide advanced features for most popular IDEs and editors.

See Editors for detailed feature list. Cake will always be free and open source, even for commercial use. If you want to support us we accept donations. There’s an amazing community around Cake with several hundred contributors which are involved in the project and we would love to have you on board too. This is the easy vanilla cupcake recipe we turn to for bake sales and school functions. It’s quick and easy and fairly foolproof.

Get creative with the sprinkles or add a few drops of food colouring to brighten them up. Use our cake calculator to customise the recipe! The BBC is not responsible for the content of external sites. Read about our approach to external linking. If you’re new to baking or need a really easy cake recipe, we have the ideas for you, including a yoghurt cake that you don’t need scales to make.

An easy ginger traybake cake that’s sticky, sweet and subtly spiced. A perfect tea-time treat for the colder months. Cakes are best stored in airtight tins rather than plastic boxes. Once a cake has been cut, the cut surfaces will start to dry. Covering them with a piece of aluminium foil minimises the effect.

Undecorated cakes can be frozen for up to three months if tightly wrapped. It’s essential to accurately weigh and measure cake ingredients and to follow the instructions carefully. The ingredients need to be at the correct temperature before you start. For example, many cake recipes specify soft, chilled or frozen butter, and eggs at room temperature, in order to achieve a specific effect. Where caster sugar is specified, coarser granulated sugar or fine icing sugar are not acceptable substitutes as they’ll create detrimental effects, such as a speckled finish or failure to hold air bubbles in the batter. Darker sugars such as unrefined molasses sugar or muscovado are great for baking but will give a darker colour, deeper flavour and moister texture than caster sugar, so need to be used in their appropriate recipes. Similarly, with flour, don’t try to use strong bread flour in place of plain or self-raising flour because its gluten level is much higher.