We love a good cake at FDL HQ and recently brought you an amazing recipe for a super soft gooey chocolate cake, it's one of our favorites which is why we're not sure what to make of this cake from the artist Greely Myatt.
That's because Myatt makes his cakes not using flour and sugar but wood and varnish.
His treats are carved entirely from wood and the icing around the edges of the sponge reveal the great detail he's managed to achieve.
Sponge, cup cake and even the ice cream cone has been given a wooden makeover. They're certainly impressive but we like our cakes to be edible at FDL.
The ideal English muffins are lightly toasted. You can just slice them in half and put them in the toaster, but we prefer the oven-toasting technique. You can also learn how to make English muffins at home before putting them in the oven by following our simple recipe.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.