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Ready to bake up a storm?

From freshly baked focaccia and homemade pizza to Percy cake and a giant choc-chip cookie, discover our delicious recipe ideas that the whole family will love making (and eating!)







Meet Juliet Sears 

Bestselling author, presenter, and This Morning’s resident baking expert, Juliet Sears, has shared four delicious recipe ideas using our new home baking range. From super-cute hedgehog rolls to an impressive watercolour layer cake, scroll down to be inspired!

Juliet Sears


Watercolour layer cake

Watercolour layer cake

“This cake is a real showstopper but is made easy by using fuss-free M&S sponge cake mix, Madagascan vanilla icing, food colouring gels and Percy sprinkles”
See the recipe
    • Butter or oil, for greasing
    • 1 pack (400g) M&S sponge cake mix
    • 3 medium free-range eggs
    • 100g unsalted butter, softened
    • 100ml milk
    • 2 tubs (800g) M&S Madagascan vanilla icing
    • Blue, green, yellow and red colouring gels
    • 1 tub (75g) Percy sprinkles
    • 75g white cooking chocolate, broken into pieces
    • 1 tub (52g) mini meringues
    1. Preheat the oven to 180°C/160°C fan/gas mark 4 and prepare the cake tins by greasing and lining with a circle or baking parchment in the bottom and strips around the sides to prevent sticking.
    2. Make up the sponge mix according to the packet instructions. Divide equally into the cake tins and bake for approximately 30-35 minutes, until the cakes are golden, cooked through and a cake tester or cocktail stick comes out clean from the centre.
    3. Leave to cool for 5 minutes, then turn out onto a wire rack, remove the paper and let cool completely.
    4. If your sponges have a little bump from where they have risen, trim this away with a cake leveller or bread knife before stacking and filling, to keep your cakes level.
      Tip: “Using a cake turntable is really helpful to get this looking neat. If you don’t have one you can put your cake board on top of a dinner plate to spin the cake on. I like to put it on a tea towel to help me spin it around. You can also use a microwave plate.”
    5. Place the bottom layer onto a piece of baking parchment larger than the cake and secure with a dab of frosting onto a plate or board, then add a little bit of frosting on top of the paper to keep the cake stuck in place once it’s chilled
    6. Spread over a layer of icing right to the edges of the sponge.
    7. Top with a second layer of sponge, making sure it’s in line with the one below and repeat with a layer of icing in the same way. Make sure it looks straight, then press down gently to fix in place.
    8. Place the last layer on top, inverting it so the smooth and flat part is facing upwards, not the trimmed part (this keeps it neater and less crumbly). With a palette knife, generously spread icing all around the sides to fill in the gaps between the sponge layers (this allows you to hold the top of the cake still while you work around it). Use a gentle pressure against the side of the cake with the palette knife and use a back and forth spreading motion to spread the coating over the sides.
    9. Once the sides are covered, spread a thin even layer over the top.
    10. Once the cake is covered, clean the palette knife and go around the cake again to smooth off the excess icing. Any excess can be scraped off the knife into the tub and reapplied where needed. Chill in the fridge for around 30-40 minutes or to speed things up pop in the freezer for 15 minutes.
    11. To create the watercolour layer, mix the pastel colours first by putting 4 dollops of icing and a couple of teaspoons of each colour around the edge of a plate.
    12. Squeeze over a couple of drops of green, yellow and blue and mix in with a cocktail stick or end of a little spoon. For the pink, add a few drops of red and a drop of blue and mix to create a dusky pink shade.
    13. Remove the cake from the fridge, add a little splodge of icing to the middle of a plate or cake stand and lift the cake onto the plate.
    14. Use a palette knife to load the rest of the uncoloured vanilla icing to the top of the cake.
    15. Use the knife at a 30-degree angle to spread the icing over the top, pushing the icing in a side-to-side motion using a firm pressure to spread over the top. The icing will start to push out over the edge and as this happens, you can change the angle of your knife to be vertical to neatly cover the edges.
    16. Now spread little flat dabs of colours all over the cake until it’s dotted with splodges of pastel icing.
    17. To get the watercolour effect, spread once more gently over the top and sides neatly to smear the colours together a little and give you a flat finish.
    18. Arrange the Percy sprinkles to the bottom section of the cake. Place in the fridge for about 15 minutes to chill.
    19. Heat the white chocolate in the microwave for 30 seconds at a time until melted and lump free or melt in a bowl over a pan of boiling water. Allow the chocolate to cool slightly.
    20. Use a piping bag or teaspoon to create a drip effect with the white chocolate over the top and sides of the cake.
    21. Drizzle the extra chocolate over the meringues and add Percy sprinkles. Arrange the meringues on top of the cake and serve.


Mango and Eton mess cupcakes

Mango & Eton mess cupcakes

“These light and fluffy coconut sponges make a decadent cupcake for an afternoon tea, party or teatime treat. They’re filled with delicious mango coulis and topped with Madagascan vanilla icing, extra coulis and crushed coconut meringues”
See the recipe
    • For the cupcakes
    • 150g soft, unsalted butter
    • 130g caster sugars
    • 3 medium free-range eggs
    • 35g desiccated, toasted coconut
    • ½ tsp baking powder
    • 150g self-raising flour

    • For the topping
    • 120ml M&S mango and passion fruit coulis
    • 1 tub (100g) M&S Madagascan vanilla icing
    • A few mini coconut meringues
    1. Preheat the oven to 190°C/170°C fan/gas mark 6 and add cupcake cases to a cupcake tin.
    2. Cream the butter, sugar and vanilla in a stand mixer or electric hand mixer on medium speed for a minute or so, until pale, creamy and fluffy, or for a few minutes by hand with a wooden spoon.
    3. Beat in the eggs, one at a time on slow until incorporated.
    4. In a separate bowl, mix the coconut, baking powder and flour, then gently fold through the wet mixture until combined.
    5. Add to the cases so they’re around 2/3
    6. Bake for 15-18 minutes until risen, spongey and cooked through.
    7. Leave to cool in the tin for 5 minutes, then place onto a wire rack to cool completely.
    8. Once cooled, remove a little section from the centre of each cupcake.
    9. Fill the centres with the coulis using a piping bag or teaspoon. Save some of the coulis for drizzling later.
    10. Add around 50g icing to the top of each cupcake, using the back of a palette knife or butter knife to distribute. Create a little flick to the top to create a whipped effect.
    11. Top with more coulis and some crushed and whole meringues.
Chocolate and salted caramel traybake

Chocolate & salted caramel traybake

“This delicious traybake adds chunks of chocolate to the sponge mix. If you have some fancy nozzles, it makes the traybake look so pretty. Or use blobs of different icings swirled through with a palette knife to create a marble-effect top”
See the recipe
    • 1 box (400g) M&S chocolate sponge mix
    • 3 medium free-range eggs
    • 100g unsalted butter, softened
    • 100ml milk
    • 1 bar (100g) white or golden-blond chocolate
    • 1 bar (100g) milk or dark chocolate
    • 1 tub (100g) M&S indulgent chocolate icing
    • 1 tub (100g) M&S sea-salted caramel icing
    • 1 pot (75g) M&S chocolate medley sprinkles
    1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line an 8x10-inch tin with baking paper.
    2. Make the sponge mix according to the packet instructions.
    3. Fold in the broken chocolate chunks to the mixture, pour into the tin and level off.
    4. Bake for approximately 35-45 minutes or until baked but still a little fudgy, with a slight wobble.
    5. Leave to cool in the tin for 10-15 minutes, then remove and cool on a cooling rack.
    6. Once cooled, carefully invert and remove the parchment paper (it’s handy to use a large board or additional rack) and flip over.
    7. Place on a rack or rectangular board and fill two piping bags with the icings, using different-sized nozzles to get a pretty, textured effect. Decorate by holding the piping bag vertical to the bake and the nozzle close to the sponge, squeezing little blobs and stars of mixed sizes in a random style to create a pretty, two-tone colour pattern. Alternatively, add mixed blobs and swirl them together with a palette knife to create a marbled top.
    8. Finish with some white-chocolate sprinkles from the chocolate medley tub.