Snacks

Perfect with a dollop of cream and a coffee, this orange and passionfruit cake is fruity, sweet and deliciously dense.

Nutty brownies are the best brownies, and these pecan and chocolate brownies are right at the top of the pile. Pecans mild flavour and soft texture makes them ideal for baking.

Crunchy golden coconut, pecans and brown sugar make a divine topping for this luscious pineapple cake. It's lovely served still warm with a drizzle of cream.

You can use fresh pears for this delectable roasted pear tart, just make sure that they're on the slightly firm side of ripe and peel them carefully first.

You'll only need one slice of this dense, dark and rich chocolate mud cake to be utterly hooked, but you'll definitely want more. Just to be sure.

This recipe can be made a week ahead. Note

Crisp and lightly spiced, these honey snap biscuits do exactly what their name suggests. Delicious served with a glass of milk, a cup of coffee or a scoop of ice-cream.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

A traditional baba tin is the best option for this zesty lime syrup cake, but you can use an ordinary ring or loaf tin.

Our best and easiest biscuit recipe, slice and bake cookies are super simple and you can either make a large batch of one type, or smaller batches using the flavour variations at the end of the recipe.

This elegant berry nougat cheesecake is dreamy, creamy and irresistible. Just the ticket for a fancy afternoon tea.

These tart yet sweet bars are a taste sensation. Photography by Rodney Macuja/bauersyndication.com.au

Cut yourself a big slice of this light and fluffy almond, honey and sweet spiced cake to enjoy as morning or afternoon tea with a cup of your favourite brew.

With less than ten ingredients this whole orange cake with citrus icing is super easy to make and is the perfect way to treat yourself, as well as your guests.

You can also make this pastry using a food processor: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth. To segment the orange, use a small sharp knife to cut the […]

It is fine to use just one 300ml carton of cream for this recipe. Note

Packaged cupcakes usually come iced, however, you can ice over the top with the frosting or remove the icing. Place the muffins in matching paper cases, if you like. Note

This cake will keep in an airtight container at room temperature for 2 days, in the fridge for 1 week, or in the freezer for 2 months. Note

You need one small overripe banana (130g) for the amount of mashed banana used in this recipe. Whoopie pies are best eaten the day they are made. Note

To decorate allow for another 200 grams (6½ ounces) fresh raspberries Note

We used plain un-iced Golliwog buscuits and an Aero peppermint chocolate bar in this recipe. Creme de Menthe is a mint- flavoured liqueur. Note

Peppermint essence is an extract of distilled peppermint leaves Note

Stollen is delicious toasted lightly under a griller (broiler); serve it buttered. Bread flour is a strong flour, meaning that it has a relatively high gluten (protein) content; this causes the bread to rise, giving it shape and structure. It is available from most supermarkets. Note

Stained glass christmas trees

A tasty snack or finger food for entertaining, these deliciously crispy potato skins are great served with our homemade dips. We've given you three recipes to choose from. Or, make them all!

A light and summery spiced sponge cake with a delicious pistachio honey cream.

Store in an airtight container for up to a week. Note

Tie a small pink ribbon in a bow around each cake, if you like. Note

While this is easy to make, it may take a bit of experimentation with your oven to determine the best temperature and to perfect the timing ­ two elements that are critical for the success of this sponge cake. Every oven is slightly different to another, be guided by your oven manufacturer’s instructions. As a […]

Silver lustre is a shimmer dust that gives a slight sparkle and helps create a wet look. It is available from cake decorating supply stores in 5g (¼ ounce) screw-top pots. This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 1 hour. Note

Tia Maria, Kahlua and crème de caçao are all coffee-flavoured liqueurs; any one of them can be used in this recipe. Note

Toffee is best made just before serving or up to 1 hour beforehand. Note

We used blue sugared almonds, available from confectionery and speciality nut shops, but you can use any colour you like. Note

You will need some lace, a doily or a stencil for decorating these cakes. Note

Cut a small round from the top of each cake; cut round in half to make two wings (step 7). Note

Lamingtons are perfect for gifts and fetes. They can be made ahead and frozen. Serve straight from the freezer or stand at room temperature until thawed. Note

This cake is another one perfect to take to school, or picnic — or any outdoor party. Note

Substitutes: use whole roasted almonds instead of hazelnuts. Note

A hit with every coconut lover, this slice just improves with age. It can also be made as tartlets. Note

One-year-olds may be too young to eat these colourful Smarties, but they will love the cake. Note

ORANGE FROSTING Beat cream cheese and butter in a small bowl with an electric mixer until smooth. Gradually beat in sifted icing sugar; stir in rind. You can use a zesting tool to make the thin strips of orange rind. Note

Fill macarons just before serving. If the marmalade is too chunky or thick to spread, warm it, strain it, and leave it to cool before using. Note

Cut the marshmallows using an oiled knife, otherwise it will be difficult. Note

Known variously throughout the Middle East and North Africa as basboosa, namoura or harisi, this sweet slice is saturated with a citrusy sugar syrup which gives it a lovely individual flavour. Note

You need only slender small servings of this ultra-rich cake, which is why we’ve chosen to bake it in a lamington pan. The layer of marzipan in the middle keeps the cake moist as well as adding to the flavour. Buy the best marzipan (or almond paste) you can find. Note

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Keeping time: 4 days. Note

You need a 7cm (2¾-inch) and a 5cm (2-inch) starshaped cutter. It’s best to use food colouring pastes rather than liquids. Roll, cut and bake one portion of dough at a time. While those biscuits are cooking , roll and cut the next batch, ready for the oven. Note

Silver leaf, available from cake decorating stores, is delicate and fiddly to handle but worth the effort. Note

These nuts are so moreish it will be hard to hand them over; to prevent such a dilemma, double the quantity and the problem is solved! Note

Delicious and chewy chocolate Turkish delights with the sweet scent of rosewater and the crunch of sliced almonds.

Keeping time: 4 days. Note

This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes). Bake cakes for 20 minutes. Note

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. You can draw the inner ear, mouth, eye and iris patterns onto cardboard and use these templates to cut the shapes from icing. Be sure to remove toothpicks […]

You will need about 3 large overripe bananas for this recipe; mash 2 of them for enough mashed banana. Note

You can use any flavoured jelly you wish. Note

Equipment: 2 x 12-hole (2-tablespoons/40ml) deep flat-based patty pans 24 standard paper cases (brown) 40cm-square prepared cake board decorations white and black decorating gel The recipe makes 24 cakes, however, we’ve only used 17 in our picture. Encourage the guests to bring their instruments, if possible, to a musically-themed party. A white board would make […]

You need two large (460g) overripe bananas to get the required amount of mashed banana. Note

Use a palette knife to press dough evenly over base of pan. Note

Brighten up your morning with a delicious snack of this raspberry-chia coconut slice. It goes perfectly with a cup of tea, and the goodness of chia seeds will keep you energised until lunch time!

You can use any flavoured jam you have on hand. Note

Variation; for an orange blossom and mint tea syrup cake, omit the french earl grey tea in the cake and instead add 1 tablespoon orange blossom water with the lemon juice in step 3. Omit the earl grey syrup and instead make ‘orange blossom and mint tea syrup’. Serve the cake drizzled with syrup. Note

If you don’t have an 11cm round cutter, simply use a saucer or bowl instead. Add an icing bow to the ear for a girly elephant or use a pretty ribbon. If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. You need 1 sponge cake round and […]

You will need about 1 ½ bunches of rhubarb for this recipe. While the cake is baking, turn it every 20 minutes for even browning. Subsitutes; chia seeds are one of the highest occurring plant sources for omega-3 and are available from supermarkets. If you prefer, you can omit them from the recipe or use […]

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

This tart is best made on the day of serving. Note