Posted by Annie Simpson for Food and Drink

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We’re sharing recipes for a starter, main course and dessert from TikTok’s most-loved food creators.

TikTok has given us many things, from the make-up hacks we never knew we needed to countless videos of cute animals. But one of our the most popular uses of the app is as a space to find new recipe inspiration – with billions of views and millions of fans worldwide, home cooks turn to #FoodTok every day to discover and recreate the biggest kitchen trends. 

From the viral baked feta dish that took over in early 2021 to our lockdown Dalgona coffee obsession and all the baked oats inspiration we need for every morning of the week, the app has given countless viral recipes; enough, even, to fill a whole recipe book. Which is exactly what we’re getting with As Cooked On TikTok.   

Featuring over 60 recipes from more than 40 food creators on the platform, As Cooked On TikTok offers something different and delicious on every page. Plus, each recipe has not only been tested and vetted for home kitchens but it also includes a QR code that will take you straight to each creator’s page, so you can easily follow the step-by-step instructions while watching the recipe be made. 

Whether you have friends coming over for dinner or it’s just a night at home, next time you’re looking for an excuse to cook a three-course dinner, look no further than these TikTok-created (and approved) recipes.

For a simple starter or a perfect barbecue side, @cookingwithshereen’s grilled jalapeño corn off the cob is perfect. Spicy, sweet and fresh, it promises to wake up your taste buds after just one mouthful. 

And, if you couldn’t get enough of TikTok’s iconic baked feta pasta, you need to try @feelgoodfoodie’s baked feta pasta soup. Suited to cosy evenings in, or easy batch cooking (ideal for WFH lunches), the easy dish lets the oven do all the hard work – transforming plain feta and tomatoes into something altogether more delicious.

And finally, we think even Paul Hollywood would be impressed with @colinstimetobake’s level-up layer cake – a showstopper of a dessert that’s worthy of any occasion. Guaranteeing a bake that’s *almost* too good to eat, with fluffy sponge layered with lashings of creamy vanilla-flavoured frosting and sweet raspberry jam.  

“Shereen is known for her next-level cooking from scratch, like this quick side to make all summer long. Here’s what you need to know: the corn, it’s gotta be fresh. The jalapeños, they gotta be spicy (leave those seeds in!). The dairy, it’s gotta be thicc. If you don’t have crema, you can swap in mascarpone or crème fraîche. Just don’t use sour cream or your sauce will be so sad and broken.”

Heat a gas grill to medium heat. Brush a thin, even layer of oil on the corn. When the grill is hot, add the corn, then lower the lid and grill, turning occasionally and lowering the heat if the corn starts to burn, until evenly charred, about 8 minutes.

Transfer the corn to a sheet pan and when cool enough to handle, cut the kernels off the cob. (Shereen’s chefie tip: Place a small folded towel on the sheet pan and stand the corn upright on the towel, so it doesn’t slip while cutting the kernels off the cob. Cut the kernels from top to bottom, turning the cob as you go.)

In a large frying pan, melt the butter over medium heat. Add the minced jalapeño and sauté until slightly soft, about one minute.

Reduce the heat to medium-low and stir in the corn kernels. Add the pepper, season with salt, and cook, tossing occasionally, until the corn is warmed through, one to two minutes.

Reduce the heat to low, stir in the crema, and keep stirring constantly for 30 seconds. Remove from the heat (to keep the sauce smooth and emulsified—don’t break the sauce!) and continue stirring until fully blended.

Stir in the cilantro and transfer to a serving bowl. Garnish with the sliced jalapeño, coriander, and lime wedges for squeezing over the corn.

“One of the first creators to hype feta pasta on TikTok was none other than Yumna, aka Feel Good Foodie. Her video starts with this mind-blowing fact: “Because of this recipe, the grocery stores in Finland ran out of feta cheese.” But Yumna didn’t stop there; she’s gifted the world with no fewer than six variations on the creamy, salty, ridiculously easy pasta. The most genius version has to be this hearty, somehow even easier soup.”

Preheat the oven to 200°C.

In a large baking dish, mix the cherry tomatoes and 60ml of the olive oil and season with salt and black pepper. Put the feta in the baking dish and gently flip it to coat it with the olive oil and seasonings. Make sure everything is in one layer.

Bake until the cherry tomatoes start to burst and the feta cheese softens, 35 to 40 minutes.

Meanwhile, heat a large pot over medium heat. Add the remaining one tablespoon olive oil. Add the onion and cook until translucent, about five minutes. Add the garlic, and season with salt, black pepper, and pepper flakes (if using) and cook until fragrant, about one minute. Add the stock and thyme. Bring to a boil, then reduce the heat and gently simmer until the tomatoes are done.

Once the tomatoes and feta are done, transfer to the simmering pot along with any juices from the baking dish. Stir in the basil.

Return to a simmer and add the pasta. Cook until the pasta is done, seven to eight minutes. Taste and adjust the seasoning.

Serve hot, garnished with crumbled feta, chopped basil, and black pepper.

“This triple-layer cake from Scottish baking whiz Colin lets you flex as hard as you like. The cakes will come out perfectly light and fluffy thanks to a little help from cornstarch, which doesn’t weigh the batter down as much as flour. Colin gives you a few ways to frost the cake. Are you a pro with a piping bag? Make rosettes. Not as comfortable? Slather on the frosting with a table knife and serve it up. Whoever’s eating it will still be very impressed.”

For the frosting and filling:

Make the cake: Position an oven rack in the center of the oven and preheat the oven to 150°C. Lightly butter three 6-inch / 15cm cake pans, then line the bottoms with rounds of parchment paper. (If you just have one or two pans, you can work in batches.) Lightly butter the parchment paper.

In a stand mixer with the whisk (or a large bowl if using a handheld mixer), beat the butter on medium speed until smooth and creamy, about two minutes. Add the sugar into the bowl. Beat on medium until the mixture is thick and the color has lightened, two to three minutes. Scrape down the sides.

Add one egg and beat on medium until completely combined, about one minute. Scrape down the sides of the bowl. Repeat with the remaining eggs, adding them one at a time. Your mixture should be glossy. If it looks slightly curdled, beat it a few seconds more, until emulsified.

In a medium bowl, stir together the flour, cornstarch, and baking powder. In a small cup or bowl, mix together the milk and vanilla.

Turn the mixer to medium and add one-third of the flour mixture, mixing just until the flour is incorporated. Stop and scrape down the sides of the bowl. Add half the milk mixture and beat on medium until just combined, then scrape down the sides. Add the remaining flour mixture in two additions alternating with the remaining milk mixture, scraping down the sides after each addition. The batter should be the texture of a thick mousse.

Divide the batter evenly among the three prepared cake pans, spreading it in an even layer. If you’re working in batches, cover the remaining batter with plastic wrap and refrigerate until needed or up to 24 hours.

Bake the cakes for 40 minutes, then check. The cake will be done when there is a slight wobble in the middle and a knife or cake tester inserted into the center of the cake comes out clean. If the cakes are not ready at 40 minutes, bake in 10-minute intervals until done.

Cool the cakes in the pans for 10 minutes. Run a knife or offset spatula around the cakes to loosen them. Place a wire rack on top of one of the pans. Use a towel to protect your hands and invert the pan and rack together. Remove the pan, peel off the parchment paper, and let the cake cool completely. Repeat with the other cakes. If any of the cakes has a domed top, use a serrated knife to level off the top once completely cool.

While the cakes cool, make the frosting: In a stand mixer with the whisk (or a large bowl if using a handheld mixer), beat the butter on medium speed until smooth, about 2 minutes. With the machine still running, add the confectioners’ sugar gradually until fully incorporated. Blend in the vanilla. Finally add the food coloring (if using) a drop at a time, until the frosting is your desired shade.

To assemble the cake, place one cake layer onto a serving plate. Using an offset spatula or the rounded end of a dessert spoon, gently spread an even ½ inch / 1.3cm layer of frosting on top, leaving a ½-inch / 1.3cm border around the edges (you don’t want it to leak out). Spread half the raspberry jam over the frosting. Place another cake layer on top and repeat. Top with the final cake layer.

Using an offset spatula or the rounded end of a dessert spoon, smooth a thin layer of frosting onto the side and top of the cake. Put in the fridge for 20 minutes to set. (This is called a “crumb coat.”)

Spread a thick layer of frosting on the top and side with an offset spatula or butter knife, completely covering the cake. You can leave it like this, or smooth it down with a scraper.

Slice and serve the cake, or store in an airtight container in a cool, dry place for up to 3 days.

FYI Level up with some very professional-looking roses made with frosting: Cover with the crumb coat as directed. Put a 1M piping tip into a pastry bag and fill the bag halfway with room temperature frosting.

Position your piping bag perpendicular to the cake, starting from where the center of the rosette will be. Begin piping, moving in a clockwise motion, and spiraling out and around your center spot, moving outward until you have a flower that’s 1½ inches / 4cm in diameter. (You can make a test rosette on parchment paper first, if you like.)

Start piping rosettes from the base of the cake and work your way up the side, completely covering the cake. Move to the top of the cake and pipe around the edge first. Finish with a large rosette in the center.

As Cooked on TikTok (£20, Ebury Press) is out now