Light and airy, chiffon cakes combine the richness of a butter cake with the light spring of a sponge cake, and they are the foundation for many favourite desserts.
Anna shares her secrets for making perfect French meringues. She starts by teaching the fundamentals with birds nests, and moves to a more exacting meringue recipe - classic passion fruit pavlova.
A sandwich cookie is a cookie with a surprise - something delicious waiting in the centre. Anna bakes an assortment of her favourites including chocolate sandwich cookies, and French macarons.
Anna starts the lesson with a favourite - classic lemon pound cake, and later builds on the recipe principles to form more advanced individual marble bundt cakes with a ganache glaze.
Steamed puddings are restaurant favourites and Anna shows viewers how to make them at home like a pro. She starts with a familiar British classic - English sticky toffee pudding.
Brioche is a traditional French pastry. Anna begins with her recipe for classic brioche. It is slightly sweet, buttery and bread-like, and is perfect for breakfast or brunch.
An upside down cake is a single-layer cake baked with gooey-sweet fruit at the bottom. Then it's flipped and served with that delicious fruit side up. Anna starts with a pineapple upside down cake.
Nut cakes range from easy little cakes to elaborate grand tortes. Anna shows viewers how to make cakes and desserts where nuts feature prominently in the recipe.
Flourless pies and tarts are gluten-free desserts made without conventional wheat flour. Anna starts with delicious raspberry clafoutis, a classic French dessert that uses ground almonds as a base.
Sticky buns are a bakery staple, made from yeast dough and baked with sweet, sticky ingredients. Starting with classic cinnamon sticky buns, Anna shares her trade secrets on baking the perfect bun.
Anna begins by showing viewers a fundamental recipe for basic buttermilk biscuits. Next, Anna advances the techniques learned by adding classic ingredients and baking up lemon cranberry scones.
Anna starts the lesson with a standard double crust pie dough, with pastry on top and bottom, and makes a classic 'blue ribbon' apple pie. Next she bakes a more complex old-fashioned fruit mince pie.
Rolls and buns are small little breads that are more decorative than a slice of loaf bread and come in countless styles and flavours. Anna starts with the basics - classic Parker House rolls.
Anna starts the gingerbread lesson with her recipe for basic gingerbread cut-out cookies, and then prepares a moist and fragrant classic gingerbread cake.
Anna starts the lesson with an easy to prepare classic dark chocolate mousse. Advancing, she makes individual frozen desserts with a hint of mint - milk chocolate mousse semifreddos.
Fresh and sweet, creamy yet tart, lemon curd is a spread, a filling, and a topping. Anna starts with a stove top method to make British-style lemon curd, then uses it to make a classic tart au citron.
Anna creates a variety of drop cookies, popular with kids and grown-up kids. She starts with everybody's favourite - the classic chocolate chip cookie.
Anna begins by candying orange peel and then turning it into a confection - chocolate dipped orange peel. She then uses the candied peel as a key ingredient in a classic fruitcake.
Focaccia is traditional flat-style Italian bread that can be prepared sweet or savoury. Anna begins with basic focaccia dough and makes aromatic rosemary and onion focaccia.