Dessert

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. Note

Equipment you will need for this recipe, 23cm x 34cm number 4 cake pan and a 25cm x 40cm rectangular cake board. You can decorate this cake with single or multi coloured lollies. Place lollies such as Smarties on butter cream close to presentation time to prevent the colours running. Note

You need two passionfruit for this recipe. Note

Use hundreds and thousands as an alternative to the orange sprinkles. You can use cream-filled rollettes, if you prefer. If using butter cream instead of the vanilla frosting, you will need two quantities. White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the […]

More fun and delicious animal cupcakes that the whole family will love.

Top puddings with a slice of glacé orange. It is available from gourmet and health-food stores. If the six 30cm squares of unbleached calico have not been used before, soak them in cold water overnight. The next day, boil them for 20 minutes then rinse in cold water. Puddings can be cooked in two boilers […]

Available at some nurseries, rose geranium is an aromatic member of the geranium family. Use the leaves to scent a madeira or butter cake, before baking, line cake pan with leaves. The tart shell is suitable to freeze. Note

You will need to make this recipe the day before. You will need about 8 passionfruit for this recipe. You can substitute canned passionfruit pulp, if you like, however to compensate for the sugar added during canning add a teaspoon or two of lime juice. This recipe can be made up to 1 week ahead, […]

Biscotti can be stored in an airtight container for up to 4 weeks. Note

Pinky bunny is a small cute cake, ­just enough for a small cute person’s birthday. You’ll have ½ cup of the cake mixture left over, enough for another mini loaf. Note

The sherbet is also delicious served on its own as a dessert. Do ahead: Make the sherbet up to 2 days ahead; cover and freeze until required. You will need to start this recipe the day before. Note