The Great British Bake Off judge’s new book features seasonal sweat and savory bakes to enjoy throughout the year, including ...

9. For the lavender cream, chill a mixing bowl and whisk attachment if the weather is hot or you can use an electric hand whisk and cold bowl if you prefer. 10.

In honour of the tenth series of John and Lisa’s Weekend Kitchen, the duo are celebrating with a seasonal showstopper: their ...

Using an electric hand whisk beat until it comes together, starting on a slow speed to avoid a dust cloud.

You can do this by hand or with an electric hand whisk for about two minutes until it's smoothly blended. Pour the mixture into your prepared tin and level the top.

Lemon: It’s always easier to use a fine rasp grater, like a Microplane, to remove the zest from lemons before juicing them. You’ll need 3 tablespoons of zest and 1/2 cup of freshly squeezed lemon ...

Give it a good stir. For the whipped cream—this is best done right before you're ready to serve—use a hand whisk or electric mixer to whip the cream into firm peaks. Next up: the pound cake.

In a separate bowl, combine the cream, sugar and vanilla and whisk until stiff peaks form. You can use either a hand whisk or an electric mixer for this.

While the cupcakes are cooling, prepare the buttercream. In a bowl, beat together softened butter, icing sugar, and cocoa powder with an electric hand whisk until the mixture is pale and fluffy.

Some inventions seem small but change the way things work significantly, and these old-fashioned egg beaters were just such a ...

For the buttercream, beat the butter for 5 minutes (either using an electric hand whisk or a freestanding mixer fitted with a paddle attachment).