1. Selected photographs from Practical Cookery Level 2 Cakes and biscuits

2. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Savarin with fruit

3. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Marignans Chantilly

4. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for Genoese sponge

5. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: adding the sugar to the eggs

6. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: whisking the sugar and eggs together over boiling water

7. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: continuing to whisk

8. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: when the mixture is ready, it will form ribbons

9. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: folding in the flour

10. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: adding part of the flour mixture to the butter

11. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: placing the mixture into greased cake tins

12. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Genoese sponge: turning the sponges out to cool on a rack

13. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Genoese sponge

14. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Roulade sponge should not be crisp: you should be able to bend it

15. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Christmas cake

16. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Banana bread

17. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Victoria sandwich: blending the sugar and butter together

18. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Victoria sandwich: placing the mixture into greased cake tins

19. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making Victoria sandwich: flattening the top before baking

20. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Victoria sandwich

21. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Swiss roll

22. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Scones

23. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: whisking the egg yolks and sugar

24. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: whipping the egg whites

25. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: adding some egg whites to the sugar mixture

26. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: pouring back into the egg white container

27. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: adding sieved flour

28. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: piping out in finger shapes

29. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making sponge fingers: dusting with icing sugar before baking

30. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Sponge fingers (biscuits à la cuillère)

31. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Shortbread

32. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making cats’ tongues

33. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Cats’ tongues (langues de chat)

34. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Piped biscuits (sablés à la poche)

35. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Tuiles

36. Hodder Education © 2010 D Foskett, J Campbell and P Paskins Brandy snaps