Twice baking the choux pastry in this recipe will ensure a perfect result, and the addition of frangelico gives a lovely boozy twist on this French classic. You won't be disappointed, and neither will your guests!

Kids will love these adorable lion cupcakes.

Treat yourself to a piece of this nutty slice topped with milk chocolate icing.

This chocolate cake is every bit as decadent and moist as you'd expect it to be. It keeps very well for a couple of days in an airtight container, but we don't think it'll last that long!

This recipe is gluten-free, yeast-free and wheat-free.

The classic combination of sweet chocolate and crunchy hazelnuts works perfectly together in this divine cake. Topped with an oozy chocolate ganache, this is indulgence at it's finest.

A classic dacquoise is a layered meringue sandwiched with a buttercream filling. This chocolate mocha dacquoise terrine offers a more sophisticated depth of flavour than the standard fruit and cream filling.

We used chocolate with a 70% cocoa content. If paradise pears are unavailable, substitute 5 canned pear halves and omit step 1. Note

You need to press the cake mixture into balls using your hands – do not roll as the mixture will crumble. You will need 25 lollypop or paddle pop sticks for this recipe. When dipping the cake pops in melted chocolate, tilt the bowl of chocolate to one side, so the chocolate is deep enough […]

For a change, try filling the egg halves with Easter novelties or lollies before joining halves together. For a special touch, use coloured writing gel or fudge to decorate eggs with flowers of anything that takes your fancy. Find them in the baking aisle of your supermarket. Note

Rich and very chocolatey, the ground pistachios give this stylish tart a dense, moist texture.

What a stylish wedding or engagement cake this contemporary tower of golden macarons would make! There is some time and effort involved but it's oh so worth it for this grand and elegant creation.

Surprise and delight the kids with these delicious white chocolate and macadamia muffins, or better still, get them involved in making them. They're dead easy and ready to be eaten in around 30 minutes.

Gluten-free cakes are too often dry and disappointing, the mashed banana and jam helps make this gluten-free chocolate cake a rich, dense triumph.

Zuccotto is a semi-frozen Italian dessert with a rich flavour and fabulous layers of texture. Often made with brandy or liqueur it also packs a little bit of a punch.

Warm chocolate pudding cakes with a molten chocolate core served with mascarpone coffee ice-cream make an elegant yet indulgent dessert.

It is fine to use two 300ml (or one 600ml) cartons of cream for this recipe, so as not to waste the remaining 20ml. Note

If you have a coffee machine, use it to make three espresso coffees, rather than using instant coffee; you need ⅓ cup coffee. Note

Sponge drops are topped with orange jelly and coated in melted chocolate to make these spectacular jaffa jelly cakes.

The smooth flavour of mocha in a freshly baked, moist cake is irresistible. This cake will keep for up to 2 days, but we're sure it won't last that long!

These sweet little bites are a hint of zesty and a touch of creamy; a crowd pleaser and a joy to make.

Undecorated truffle pops can be kept refrigerated for up to one week in an airtight container. If making ahead, melt a little extra chocolate to attach toffee. Truffle pops must be served within 2 hours of being decorated with toffee. Once decorated with toffee shards, the truffle pops cannot be refrigerated. Note

This creamy frozen dessert is rich in flavour, and most definitely a crowd pleasing dish.

Like a Bounty candy bar in cheesecake form, this recipe combines the delicious duo of coconut and chocolate with a sensational result.

Impress your dinner guests with these elegant cherry and chocolate soufflés.

Spiced with ginger, these dark chocolate truffles make a delectable after dinner treat with a cup of coffee or a digestif.

These fruit and nut bars are easy to make and deliciously chewy.

This pretty marbled chocolate thins are easier to make than you'd expect, marbling the chocolate can be almost therapeutic once you get the hang of it. Avoid rapid cooling and don't put the sheets in the fridge to set, you want the chocolate to be set firm but not brittle when you're ready to use the cutters.

This blue chopper is a favourite from The Australian Women's Weekly's famous Children's Birthday Cake Book.

This cake is almost a cross between a mousse and a fallen soufflé. It’s a wonderfully impressive cake to present for dessert or with tea and coffee.

Candy and brittle of all kinds make excellent gifts, or treats to have on hand during holiday seasons.

Sandwiched with silky chocolate ganache, these oaty cookies will be a hit with family and friends.

Turn your favorite Italian restaurant treat into a spectacular cake.

Use an accurate candy thermometer for perfect results. They are available at selected department stores or online. Note

If chocolate is not quite melted, return to saucepan and stir over low heat until melted. Note

In this delicious recipe, chocolate and cinnamon cupcakes are topped with a swirl of cream cheese frosting sprinkled with cinnamon sugar.

Some nights warrant pulling out all the stops, and these chocolate and hazelnut pavlova with berries, cream and chocolate sauce have it all.

Make someone's special day even more special with this triple-layered beauty.

Sweet coffee biscuits covered with coffee cream and drizzled with dark chocolate are a sophisticated afternoon tea treat.

Not suitable to freeze. Not suitable to microwave. Leave the nuts and berries out of this recipe if you just want a plain Blondie. Dust the slice with a little sifted icing sugar, if you like. Note

Satisfy your sweet tooth with this decadent triple-layered slice.

Leaving a 1cm (½ inch) border of sponge without cream will make the icing of the sides of the slice easier to do. The weight of the top layer of sponge will push the cream far enough. Note

These tasty macaroon-like bars are great for the lunchbox.

Stir the cooled cocoa and water mixture into the cake batter. Spread the cake mixture into the greased and lined cake pan. Use a spatula to smooth the top. Note

Bite sized with a little kick and a lot of chocolate, this recipe is pure dessert perfection!

A citrus-flavoured liqueur, such as Grand Marnier, can be substituted for the coconut liqueur, if you prefer. Note

This rich, custardy bread and butter pudding is both light, thanks to the flaky croissants, and rich with chocolate and Irish cream. Serve with a dollop of cream or ice-cream.

It’s important to measure the cake mixture carefully, so the cakes are all the same depth. Make the full amount of mixture; it will be fine standing at room temperature while you bake the cakes in batches. We used standard sized foil cases and scrapbooking decorations, available from craft and shops. Note

These elegant desserts are perfect for the silly season.

Layers of chocolate cake, meringue, strawberries and cream make this gateau the perfect dessert for a very special celebration.

This delicious smoothie will get you going in the morning. The milo and coffee will you give you instant energy while the banana will keep your engines running right through to lunchtime.

For a delicious morning tea, serve these fluffy banana choc-chip cakes warm with butter.

This simple slice is a sweet tooth's heaven - rich, chocolatey and laced with swirls of cream-cheese.

Serve up these delightful glazed doughnuts at your next kids' party. They are easier to make than you might think.

Make quick banana splits by cutting half a banana into wheels over the top of each sundae. Note

These bite sized baked goodies are somewhere between a biscuit and a cake. They make a perfect treat for high teas or simply a sweet after dinner snack.

Draped in melted chocolate and frozen, this incredible mixed fruit ice-cream pudding is perfect for a summer Christmas.

This delicious cake is topped with confectionery carrots, cauliflowers and tomatoes.

The combination of both white and dark chocolate mud cake and ganache make these decadent mini-cakes a truly wonderful indulgence. Or you could go large with our white chocolate and raspberry mud cake.

With lots of chocolate and ice-cream, you won't put a foot wrong with this fun kids' cake! From The Australian Women's Weekly's 'Children's Birthday Cake Book' cookbook, it's sure to bring back fond memories.

Store tiramisu cups upright in the refrigerator until ready to serve. They are best made on the day of serving. Note

Served with warm custard, these chocolate and cherry puddings would add the perfect finishing touch to a dinner party.

We like to use an underproof rum, but, if you like, use the stronger overproof variety. Note

Chocolate and caramel are a match made in afternoon treat heaven.

Split cake horizontally a third of the way from the top. Scoop deep holes out of cake using small spoon or melon baller. Pour white chocolate custard immediately into holes of cake. Note

This decadent cake is packed full of the goodness of cherries, raisins and sultanas, then coated in a rich, dark chocolate frosting to create this divine dessert that's worthy of any celebration.

Best served in small squares, these dark chocolate, fig and muscat brownies are rich, fruity and spiked with heady muscat.

Delight both the kids and adults with this decadent dessert. The hot fudge sauce is so easy, delicious and versatile you'll never be tempted to buy the supermarket version again.

Gingerbread cases can be made 3 days ahead; store in an airtight container. Assemble tarts on the day of serving. Top with caramel shards just before serving, as they will slowly melt, especially in humid weather. Note

This recipe is gluten-free, wheat-free, yeast-free and dairy-free. Use a hot dry knife to cut the cake. storage Note

Ground almonds replace the flour in this recipe, making it rich and luscious. As a bonus it is an ideal dessert for dinner guests who have a gluten intolerence.