Cream

These delicious savoury potato pancakes are absolutely beautiful enjoyed with smoked salmon and dill cream. Perfect any time of the day, this dish is a real winner!

Light and delicious French-style passionfruit and raspberry eclairs from Australian Women's Weekly.

You can buy sponge cakes for this recipe, if you like (preferably jam and cream filled). You could also buy a large meringue as well, to break up and use to fill and decorate the cake. In this case, you’ll need half the meringue ingredients only, to make the meringue sticks. Note

This gorgeous layered cake is the perfect balance of sweet and nutty. It's the perfect celebratory cake to serve at Christmas time.

Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets. Note

Roasting makes both the parsnip and garlic wonderfully sweet and mellow. When preparing the parsnips, be sure to peel thickly enough to remove all the bitter outer layer, and also to cut off any woody core. Note

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

Rich and warm, with a nice kick from the chilli.

If you prefer, you can make a mustard sauce for the chicken, replace marsala with dry white wine and stir in 2 teaspoons of whole grain mustard into the finished sauce. Note

The best French dessert of all time: delicious mini french éclairs with rich praline and smooth vanilla custard.

We used Grand Marnier liqueur in this recipe; you can use any orange flavoured liqueur you like. Note

You will need to cook about 350g pumpkin for this recipe. Note

Equipment: Deep 30cm-round cake pan 2 x 20cm x 30cm lamington pans 2 bamboo skewers 3cm, 4cm, 6cm and 9cm-round cutters 40cm x 1m prepared cake board Decorations 3 rainbow sour straps, cut yellow strips from strap Note

40cm (16-inch) round wooden cake board 30cm (12-inch) round wooden cake board 25cm (10-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board 12 wooden cake skewers Medium offset metal spatula We used flaked coconut labelled `coconut chipped’ found in health food stores. Instead of making the ganache […]

This delicious cake is both cheesecake, and margarita cocktail. For when you've just had one of those days.

The sauce is not suitable to freeze. Note

Store-bought sponge cakes can also be used in this recipe. Note

Delicate and beautiful sweet violet cakes for sharing with family and friends.

Any poached fruit will work here, but use something with a more robust flavour, stone fruits are a good choice. Note

You will need a star cutter 3.5cm, and a 36cm x 48cm prepared cake board. Freeze the star-shaped cakes for about an hour, this will minimise the cake crumbs mixing with the butter cream. A circle of magic wands on a round board is a great center piece for a party table. Don’t be too […]

Meet Geraldine the giraffe, a fun and delicious cake that is great for kid's birthday parties.

Rose, violet, nasturtium and pansy petals are all edible and make beautiful additions to recipes. Note

You can substitute glacé fruit with others of your choice. Cut the cake with a hot knife. Wipe the blade clean between cuts. Note

For a clear jelly, don’t push the mixture through the muslin-lined strainer, instead, allow the mixture to strain gradually. Note

This recipe can be made up to 2 days ahead; store, covered, in refrigerator. Note

A French-style parfait that's sure to impress.

This gorgeous French dessert is worthy of any dinner party or family event. The combination of cream-filled puffs, crisp, spun toffee and a buttery pastry base creates the ultimate sweet recipe.

Use fresh raspberries if fresh blackberries are not available. Place the unused vanilla pod in a jar of caster (superfine) sugar to make your own vanilla sugar. Note

You will need to cook 350g pumpkin for the amount of mashed pumpkin required in this recipe. Note

A light and fluffy strawberries and cream sponge cake with visually stunning layers.

Store slice in an airtight container in the fridge for up to 2 days. Note

Place the unused vanilla bean in a jar of caster sugar to make your own vanilla sugar. Note

Inserting the base of the springform pan upside down will make it easier to slide the cake from the base. Note

We used desiree potatoes in this recipe. Season this dish carefully as the haddock and stock are already salty. Note

Place any leftover lime leaves in a resealable plastic bag and freeze for another use. Add three or four to a curry, scrunching the leaves first to release the flavour; toss thinly sliced leaves through a tropical fruit salad; or add sliced leaves to a jug of iced water for a refreshing citrus flavour. Mango […]