Four of the world''s most famous cakes

But as cakes are still the dessert where both basic pastry techniques and more advanced ones can be expressed, here is a list of cakes according to their complexity. I''m sure you''ll find yourself in at least one of them. Which ones you may already know in theory, but just need a boost to get to grips with in practice. I''d also like to share some tips with you so that cake success is no longer an issue.

1. Black Forest

I promise, this is the easiest cake you can make at home. It''s basically a simple cake with cocoa sponge, poached cherries and whipped cream. It is light because it does not contain much sugar. It is really quite simple to make, which is why it is at the top of the list of easy cakes to make. However, it is a good idea to take care of a few little things to ensure that the preparation of the cake does not turn into a chocolate nightmare. The worst that can happen is that the cake is too dry and goes down your throat. You can use sour cherry juice to moisten it, but if you warm it up and moisten the cocoa layers with it, it encourages the cocoa to develop to its fullness, which really makes a difference to the flavour. For extra richness, whip the sweet cream and divide it between the layers, reserving some for the topping and decoration. The sweet cream should be really cold before whipping, so that you get a perfectly firm texture during whipping, ready for frosting.

For a recipe that will make a cake that will make everyone run to their own "black forest" and eat their piece quickly, click HERE.

2. Hungarian traditional cake - dobosh

Traditional cake itself suggests that it has been passed down from generation to generation and will not be so easy to make. With its seven layers, delicious chocolate and butter filling and caramel topping, it certainly does not belong on the list of easy cakes. Its main characteristic is freshness and succulence. To ensure that the texture of the dough is what it should be, the famous pastry shop in Hungary still mixes the ingredients with a whisk. As with any cake, a few little things need to be taken care of. If you whisk the egg whites for too long, they can become runny, which in turn makes the sponge cake compact rather than fluffy. For the filling, you need to make sure that the ingredients are not too cold, as this will cause lumps in your filling. And you can''t have a good cake without a caramel topping. You can use our BAM salted caramel topping or you can make your own. If you do, make sure you have an extra layer or two of sponge cake, as you may not get it right the first time. When you pour the topping over the cake, cut it immediately.

If you want to turn your kitchen into a Hungarian pastry shop for a day, you can prepare a cake using the recipe found HERE.

3. Pinata "rainbow cake"

Rainbow cake is a cake where you wait like a little child for the little coloured candies to pop out of the centre when you cut the rainbow layers. It is slightly in the middle in terms of difficulty of preparation. The pina colada rainbow cake or fluffy vanilla cake is made up of colourful layers, while the sweet and frozen custard ensures that the cake is not only beautiful but also tastes great. To make the layers look the most beautiful (it''s easy to paint them with food colouring), I suggest you make a vanilla sponge cake. The cake will be delicious and the colours will stand out the most on such a sponge.

If you have a birthday party in the future where the cake really needs to outshine everything else, make a pinata rainbow cake. Recipe is waiting for you HERE.

4. Japanese cheesecake or Japanese cheesecake

This Japanese cheesecake recipe went viral a few years ago. Japanese YouTuber Ochikeron impressed with a recipe that contains just three ingredients to make a dessert that''s a cross between a cake and a fluffy soufflé in texture. It consists of white chocolate, eggs and cream cheese. Even though it consists of only three ingredients, this does not mean that it is easy to prepare. On the contrary! Japanese cheesecake is one of the most challenging desserts to make, as you have to pay a lot of attention to the little details during the preparation. It is important to use cream cheese and not to replace it with cream cheese spread, as the latter has a different texture, behaves differently in combination with other flavours and contains more water than cream cheese. In addition to getting the ingredients right, the preparation also requires you to keep a close eye on the baking time and temperature during baking.

If you want to show off your more advanced pastry techniques, it''s definitely time to make a Japanese cheesecake. You can find the recipe HERE.
If you have any left over, I recommend it. ;)