First Term: Lesson 3 - Little Cakes

Lesson 3: Little Cakes – Scones, Welsh Cakes, Cupcakes and Tartlets

In the third lesson of the Perfect Cakes term, the focus is on individual treats—or as Delia calls them, Little Cakes. Perfect for afternoon tea, special occasions, or just a well-earned treat—and with Delia’s expert step-by-step videos, you can watch exactly how each one is made from start to finish.

The lesson begins with something close to Delia’s heart: Plain Scones and Rich Fruit Scones. She teaches the traditional rubbed-in method, showing you how to gently rub butter into flour to get that perfect light and airy texture. You'll learn how to handle the dough properly, why the thickness of the rolled dough matters, and how to cut and bake scones so they rise beautifully and bake to perfectione. Serve them warm with clotted cream and jam, and you'll never want shop-bought again.

Next up is a twist on the traditional: Welsh Cakes. Delia uses a similar dough but adds mixed spice, and instead of baking, these are cooked gently in a heavy frying pan—giving them a lovely soft texture and golden crust. They’re quick, fun, and utterly delicious.

Then comes something a little quirky: Chocolate Surprise Cupcakes, where the secret ingredient is mashed potato! It gives the cakes a soft, moist crumb, and Delia shows you exactly how to melt the chocolate and combine the ingredients for the best results.

Finally, the lesson wraps up with something truly special—Viennese Tartlets. These buttery, melt-in-the-mouth little cakes are incredibly short and delicate. Delia shows how to pipe the dough and create beautifully finished tartlets that are as elegant as they are delicious.