Moist, dense and dripping with syrup, this chocolate orange polenta cake is a very grown-up way to recapture a childhood love for jaffa cakes.

A soft and elegant white chocolate cake from the Australian Women's Weekly's famous test kitchen.

Topped with creamy coconut ganache, this white chocolate coconut citrus cake is a ripper of a recipe. Moist, dense and utterly delicious, the combination of coconut, lemon, lime and white chocolate is a winner.

This rich mocha cake with coffee syrup is pudding-like, darkly sweet and entirely satisfying.

This impressive cake is brought to you by the classic Australian Women's Weekly birthday cake cookbook.

You can use bought lemon curd or lemon butter in this recipe or make your own. To make lemon curd, whisk 2 egg yolks and ¼ cup caster (superfine) sugar in small heatproof bowl until pale and thickened. Whisk in 1 teaspoon finely grated lemon rind and 2 tablespoons lemon juice, stir over small saucepan […]

This fruit cake is deliciously moist and looks beautiful decorated with almonds. It can last up to 12 months, but we think you'll polish it off well before then.

The cheesecake will sink slightly in the centre during baking. Store the cheesecake in an airtight container at room temperature for 1 day, or refrigerate for 1 week. Note

Equipment two deep 20cm (8-inch) round cake pans 25cm (10-inch) round prepared cake board (page 172) or cake stand large piping bag fitted with small plain tube Cake is best made and assembled on the day. For best piping results, place iced cake and piping bag filled with cream in the refrigerator for about 30 […]

Pop the kettle on and treat yourself to a thick, buttered slice of moist banana walnut bread.

Try this gorgeous blue gluten-free cake for your child's second birthday party. The number 2 cake pan can be hired from cake decorating shops.

Cherries, pecans and brandy go together beautifully in these popular little cakes.

These popular little cakes make a lovely afternoon treat served with yoghurt.

equipment 26cm x 35cm (10¼-inch x 14-inch) baking dish 30cm x 40cm (12-inch x 16-inch) rectangular prepared cake board Note

Equipment 21cm x 32cm number 1 cake pan (see tip) 35cm x 45cm covered cake board. After turning the first cake out of the pan, wash the cake pan and rinse it in cold water, then dry, to remove any residual heat. Note

Rich and warmly spiced, this baked cheesecake with fig and orange makes an excellent dessert or mid-afternoon treat.

Any birthday boy or girl would spin “round the world” after this spectacular bright-coloured cake. Note

It’s best to make Humpty Dumpty several days ahead to allow the glue to thoroughly dry, alternatively, you could use a purchased Humpty Dumpty toy. Help secure collar in place with sewing thread. Sew along folded edge with white thread to form fingers. Sew tartan edges together to form a tube for the arm. Secure […]

Chocolate and prune are a texture and taste combination that was made in cake lovers' heaven.

A true family favourite.

Sweet and fun honey bees on a stick; great for children's parties.

The natural sweetness of date and banana make this fruity slice moist and rich. Gorgeous served with a cup of tea or strong coffee.

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

Filled sponges are best eaten the day they are made. Note

A moist and delicious microwavable cake that tastes every bit as good as an oven baked one. This cake is best made on the day of serving, which is fine because it's just so easy! You're welcome.

You will need a 300g carton of sour cream for this recipe. Note

To make hazelnut and coffee friands, omit the walnuts and replace with 125g hazelnut meal. Note

Little tennis lovers will rejoice in this delicious and impressive birthday cake.

Cake can be completed and frozen, except for the coconut and penguins, at least a week before the party. Use regular ice-cream, not one high or low in fat. Buy small plastic toy penguins or make your own (as pictured) by moulding coloured ready-made white icing. Note

Moist and fruity with a crunchy, crumbly topping, this sour cream and cherry coffee cake with almond crumble is delicious.

A fun and fishy cake that is perfect for a three year old's birthday party.

Thrill your child on their birthday with this gorgeous hot-pink dragon cake.

A closed 25cm (10-inch) springform pan can be used to make this cake. Once the toffee is processed with the mint leaves, it will become sticky and must be used immediately. Note

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

No Christmas would be complete without a rich fruit cake such as this orange-scented beauty.

Top the cake with cachous or chocolate sprinkles instead of the curls, if you prefer. Note

Try substituting hazelnut meal for the almonds, and use vanilla instead of almond essence. Note

This cake can be made two days ahead. Note

Put the kettle on and enjoy a slice of this deliciously moist chocolate and hazelnut roll filled with coffee cream.

This cake takes a bit more effort and time than the usual – but it is a celebration cake! It is decadent, rich and dense – and also enormous, so the leftovers will help keep the party going!

This is an extraordinary cake, perfect for a special occasion dessert or afternoon-tea. The crisp toffee shards, moist little apple cakes and maple frosting make an exquisite combination.

Richly spiced, the combination of brown sugar, golden syrup and buttermilk makes this ginger cake moist and delicious.

Swimming in a sea of blue jelly, this cheeky jellyfish will delight the kids.

This cake is sublime served warm with thick, fresh cream.

The hardest part of making this cake is making the butter cream smooth on the sides of the petals where the cake has been cut. If you freeze the cut cake pieces for an hour or so, it will help minimise the cake crumbling.

To make the ground walnuts, place nuts in a mini food processor or blender, process until fine. Note

To keep the glossy finish to the frosting, the cake needs to be frosted no longer than 1 hour before serving. The frosting soon dries out, resembling cooked meringue. Note

The mixed spice gives a unique aromatic element to this cake, which is kept deliciously moist with the addition of yoghurt.

deep 20cm (8-inch) square cake pan 20cm (8-inch) square cake board (page 334) 30cm (12-inch) square cake board (page 334) You’ll need to buy an 80g (2½-ounce) packet of ice-cream wafers, as there will be some breakages when you line and make compartments in the jewellery box. The cake can be completed at least two […]

Equipment 26cm x 35cm baking dish ruler 30cm x 40cm covered cake board (page 110) Board shorts can be completed a day before the party. Note

EQUIPMENT 30cm (12-inch) round cake board, plastic sandwich bag, oven trays test kitchen tips If using butter cream instead of the chocolate frosting, you will need two quantities of chocolate butter cream . Use a variety of chocolate bars – such as Flakes, Violet Crumbles or Tim Tam biscuits – for the campfire logs. The […]

With layers of chocolate sponge, raspberry cream and crisp almond-topped meringue, this decadent cake is irresistible. It looks almost too good to eat. Almost.

No one need ever know that these delicious cakes came from a packet. Jazz them up with a few extras, and everyone will think that you are so creative. Note

A healthy and delicious snack; wholemeal fruit and coconut loaf from Australian Women's Weekly.

These fluffy banana loaves with crunchy topping make a lovely accompaniment to a hot cup of tea.

Chocolate sides and curls can be made a day ahead and stored in an airtight container. Decorate cake just before serving. Chocolate can be melted gently, uncovered, in the microwave, or over a small saucepan of simmering water (don’t let the water touch the base of the bowl), stirring frequently. Remove from the heat as […]

20cm x 30cm (8-inch x 12-inch) rectangular cake pan; 8cm x 25cm (3¼-inch x 10-inch) bar cake pan; 35cm x 45cm (14-inch x 18-inch) rectangular cake board Note

You will never want store-bought again after trying this delicious recipe for moist date rolls.

If you're looking for a new twist on an old favourite, these little white chocolate lamingtons are the business. Bite-sized pieces of feather-light sponge, dipped in white chocolate and coated in moist shredded coconut.

You'll get more howls of delight than of fear when you bring this spooky ice-cream cake out! A firm favourite from The Australian Women's Weekly Kids' Perfect Party Book.

To decorate the side of the cake with praline (as pictured), spread just the side of the filled cake with buttercream. Hold the top and the bottom of the cake in your hands and roll the cake ­ like a wheel­ in the praline. Place the cake on a serving plate, then spread the top […]

Loaves can be made up to 2 days ahead; store in an airtight container. Loaves are suitable to freeze. Note

This divine apple cake has a crunchy almond topping and goes beautifully with a morning or afternoon cuppa.

EQUIPMENT 1 x 20cm (8-inch) cardboard cake board; 2 x 8cm (3-inch) cardboard cake boards; paper piping bag; 50cm (20-inch) square-cake board. We used ganache in this recipe to hold the larger drum in place as it sets firmer than the frosting. Note

Perfect for a special afternoon tea, this moist chocolate sponge is filled with whipped cream and topped with coffee icing.

You can make these egg-and-dairy-free cupcakes in either vanilla or chocolate flavour, or if you're catering for many, make a batch of each.

Low in sugar and rich in fruit, this wholemeal loaf makes an excellent breakfast or afternoon energy booster.

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.

Rum adds a grown-up edge to that classic childhood favourite, pineapple upside-down cake. Delicious served warm with cream or ice-cream.

VANILLA SUGAR Split vanilla bean in half lengthways; scrape seeds into blender or processor. Add sugar; process until fine. Reserve 2 tablespoons for this recipe; store unused sugar in an airtight container for another use. This teacake is best eaten the day it is made. Note

All this layered honey cake needed to take it from tasty to ridiculously delicious was just a touch of mixed spice and lashings of honeyed cream. You'll love it.

Dripping with honey and spice syrup, this rich, dense ginger cake makes an elegant end to a special meal. Serve with a drizzle of double cream.

Covered in chocolate ganache, and spiked with sweet sherry, this cherry cake is perfect for a grown-up birthday celebration.

The difference between 100% corn (maize) cornflour and wheaten cornflour (cornstarch) is that wheaten has gluten, whereas 100% corn is gluten-free. The gluten adds height to the sponge and gives it a lighter texture. Note

EQUIPMENT 26cm x 35cm (10 inch x 14 inch) baking dish 30cm x 40cm (12 inch x 16 inch) rectangular cake board bamboo skewer. The grommets have gone a-surfing — even fussy teenage boys and girls will want to ‘hang 10’ with this cool pair of board shorts. Use a skewer to make holes for […]

Meringues can be made a day ahead; store in an airtight container at room temperature. Assemble meringue torte up to 1 hour ahead. Note

For the perfect sweet treat, enjoy a slice of this fluffy banana and hazelnut cake drizzled in hot butterscotch syrup.

If you can’t find Candy Melts, use white chocolate Melts. Note

Iced cake will keep in an airtight container for up to three days. Uniced cake can be frozen for up to three months. SERVING SUGGESTION Serve warm as a dessert with cream or custard. Note

1 x deep 9cm (3¾-inch) square cake pan 1 x deep 15cm (6-inch) square cake pan 1 x deep 23cm (9¼-inch) square cake pan 30cm (12-inch) square prepared cake board or cake stand cake. Make butter cake mixes in batches as they will not all fit together in a large bowl, use three packets first, […]