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Sensational celebration cakes

There are times when a showstopping cake is the most fitting tribute. This month’s royal wedding is one, of course, and the warmer days bring countless occasions (weddings, birthdays and more) to pull out the stops and celebrate with a wow-factor cake. We asked three great cooks to devise three very different creations… Whether you’re new to cake making or already a bit of a pro, this is your moment

Wow moment.

THE BITE-SIZE CAKE by Jen Bedloe

I got married 10 years ago and my dear friend (and first food editor/ boss) Jane Curran made us wedding carrot cupcakes. It was the most special gift and one I’ll never forget. These are made in silicone cupcake cases, which are worth searching out because there’s no fiddly paper to remove, and they look truly elegant stacked up on a tiered cake stand. The cupcakes keep well and are wonderfully moist – a joy to eat.

SKILL LEVEL 1

For all bakers

Carrot cupcakes (nut free)

MAKES 22. HANDS-ON TIME 20 MIN, OVEN TIME 20-22 MIN, PLUS COOLING

MAKE AHEAD

Bake the cupcakes 2-3 days ahead and keep cool in an airtight container. Or open freeze, then store in food bags for up to 1 month. Defrost, then ice up to 4 hours before serving.

KNOWHOW

If making a lot of cupcakes in advance, make them one batch at a time (unless you have two good ovens). Weigh the ingredients in advance but don’t combine them (step 1) until when you’re ready to bake or you’ll activate the raising agent too early. In step 3, you could make 3 batches of icing in a stand mixer at one go.

FOOD TEAM’S TIPS

If you want a cake for cutting (for a wedding you can put it at the top of a tiered cake stand, with cupcakes on the lower tiers), make the batter as in the recipe. Spoon all the batter into an 18cm, fully lined cake tin and bake for 60-70 minutes. Ice all over and decorate to suit your theme.

FOR THE CUPCAKES

• 200g grated carrots (about 2 medium carrots)

• 250ml light olive oil

• 4 large free-range eggs

• 225g light brown soft sugar

• 75g sultanas

• 75g raisins

• Grated zest 1 orange

• 2 tsp ground mixed spice

• ½ tsp ground allspice

• 225g self-raising flour

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About delicious. Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.