WP Recipe Maker Templates
Taster comes with beautifully designed recipe card templates that seamlessly match the color palette of your chosen theme. These templates are fully compatible with both the free and pro versions of WP Recipe Maker. If you decide to upgrade to the premium version, the templates will automatically adapt — no extra setup needed. That means even if you start with the free version, your recipe cards will still look great, and the premium features (like videos, cook mode, and custom CTAs) will appear instantly once unlocked.
Helping hand to get you started with your recipe posts: The full tutorial of how to organize your recipe page layout and recipe card can be accessed in our knowledge base (tutorials) Original Recipe Template: You must be logged in to access this page.
If you’ve purchased Glamsy Cloud, you’ll find the recipe template import in your Design Library under Full-Post Templates.
Click the button to browse the card.
Taster Color Palette 1
Simple Vanilla Sponge Cake
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins.
- Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour and baking powder, then fold gently with a spatula until just combined.
- Stir in the vanilla extract and milk until the batter is smooth.
- Divide the mixture evenly between the two tins and smooth the tops.
- Bake for 20–25 minutes, or until golden and a skewer inserted into the center comes out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Serve as is, dusted with powdered sugar, or sandwich with jam and cream for a classic finish.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Taster Color Palette 2
Moist Chocolate Fudge Cake
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins.
- Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour and baking powder, then fold gently with a spatula until just combined.
- Stir in the vanilla extract and milk until the batter is smooth.
- Divide the mixture evenly between the two tins and smooth the tops.
- Bake for 20–25 minutes, or until golden and a skewer inserted into the center comes out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Serve as is, dusted with powdered sugar, or sandwich with jam and cream for a classic finish.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!Taster Color Palette 3
Lemon Drizzle Loaf Cake
Ingredients
Equipment
Method
- Preheat the oven to 180°C (350°F). Grease and line two 8-inch (20cm) round cake tins.
- Cream the butter and sugar in a large bowl until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour and baking powder, then fold gently with a spatula until just combined.
- Stir in the vanilla extract and milk until the batter is smooth.
- Divide the mixture evenly between the two tins and smooth the tops.
- Bake for 20–25 minutes, or until golden and a skewer inserted into the center comes out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Serve as is, dusted with powdered sugar, or sandwich with jam and cream for a classic finish.
Nutrition
Video
Notes
