Delight your family and friends with these miniature crumble pies, best served with a dollop of fresh cream.

Topped with a crunchy pastry lid sprinkled with cinnamon and flaked almonds, this juicy apple and berry pie makes a luscious ending to a family meal.

Store in an airtight container for up to two days. Note

The cake and ice- cream cones can be prepared one day before the party. The frosting is best spread over the cake about an hour before serving. The frosting will lose its gloss after an hour or so. Note

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

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

This zingy, refreshing sorbet is fantastic served after a spicy meal.

For bold icing colours, we used powdered food colourings, available from cake decorating shops and some health food stores. Mixing the powder with a small amount of hot water, before stirring into the icing, gives a better result; liquid colourings can be used for pale colours. Note

This is wonderful served with a dollop of yoghurt and some fresh raspberries.

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

You need to start the recipe the day before. Note

Plump with fruit, this traditional cake is wonderful served with a pot of hot tea.

These colourful cupcakes are perfect for a birthday party and will delight both the kids and adults.

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.

Serve warm with pouring cream or ice-cream if desired. Pudding can be prepared severa hours ahead. Keep refrigerated and bake as required. Note

Tossed in cinnamon sugar and drizzled with maple syrup, these dreamy ricotta fritters are a casual yet sophisticated dessert.

Simple and elegant, these dainty little cupcakes are a delicious treat to share for dessert or a special afternoon tea.

Treacle is a sweet and richly flavoured syrup which is perfect for making moist baked goods; especially tarts!

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

Layers of sponge cake and vanilla ice-cream topped with a fresh rhubarb compote makes this vanilla and rhubarb slice a wonderful summer dessert.

The parfait can also be made in a 10.5cm x 23.5cm (4-inch x 9½-inch) terrine or loaf pan; grease, then line the base and sides with baking paper, extending the paper over two long sides. serving suggestion Serve with extra raspberries and cherries. You will need to start this recipe a day ahead. Note

These muffins are delicious without the orange sauce. However, the rich buttery sauce transforms them into a dessert for grown-ups. Grand Marnier (or brandy) is the best liqueur to use. Remember to grate the rind of the oranges before you juice them. If the muffins need re-heating, 20 or 30 seconds in a microwave oven […]

EQUIPMENT deep 26cm x 36cm (10½-inch x 14½-inch) baking dish 45cm x 50cm (17-inch x 18-inch) rectangular cake board small paper piping bag. DECORATIONS silver cardboard, for buckle; 1 black licorice strap; 100g (3 ounces) white chocolate Melts; coloured sprinkles. With magic and mayhem being all the rage these days, there are sure to be […]

Buy 200g (6½ ounces) muscatels for these cakes, use one-third in the cake mixture and the rest for decorating. Note

These beautiful and blushing soufflés are dead easy to make. Just remember to whip up your egg white well, and serve them straight from the oven to the table.

This delicious and impressive looking mandarin upside-down cake is a little tricky to make but is oh so worth it. Better still it is gluten-free so everyone can enjoy it. Use a microplane to zest the fruit for best results.

Encased in crisp puff pastry, this beautiful berry sponge slice makes a delightful sweet treat with tea or coffee.

These elegant desserts are perfect for the silly season.

A spiced apple and prune filling is sandwiched between buttery shortcrust pastry in this easy, delicious slice.

Just a few extra ingredients and about half an hour in the kitchen and you can turn regular chocolate ice-cream into a delicious and very sophisticated dessert.

This French caramelised apple tart is delicious with a dollop of whipped cream or melting ice-cream.

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

EQUIPMENT 30cm (12-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board 6 wooden cake skewers small offset metal spatula 2 x quantities fluffy frosting Fresh organic flowers white florist’s tape Make the frosting after you have stacked and secured the cakes. You need to work quickly once […]

This is a simply luscious cake, with its layers of sponge, mango and coconut mascarpone.

Drambuie is a whisky-based liqueur infused with honey, spices and herbs. Soaking the fruit in the liqueur adds depth and richness to these divine cakes.

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

Panettone trifle

Sweet, soft and rich, this caramel meringue pie is the perfect comfort food dessert.

Fun, colourful and utterly delicious, this cute jellyfish birthday cake is perfect for an under-the-sea style kids party or animal lovers.

Give nana's plain bread and butter pudding a European flavour with this Italian version. Panettone is a yeasted cake that is the speciality of Milan and is traditionally served at Christmas. It is however available most of the year round.

Most cheesecakes benefit from being made a day ahead; the flavours develop and the texture becomes firm.

This tart is simply delicious warm with cream or ice-cream, and perfect with tea or coffee.

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.

To make these caramelised bananas even more delicious, you can soften the ice-cream slightly, layer it in cups with the fruit and top with crushed nuts to make a parfait.

You will need 4 large overripe bananas (920g) for this recipe. Note

equipment deep 26cm x 36cm baking dish 30cm x 46cm covered cake board (page 110) decorations 3 red ALLEN’S SNAKES ALIVE 1 each orange, yellow and green ALLEN’S SNAKES ALIVE 2cm silver disco ball silver edible glitter 52 ALLEN’S MARELLA Jubes 1.3 metres silver sequined ribbon Edible glitter is available from specialist cake decorating shops. […]

Tangelos are a cross between a tangerine and grapefruit. They look like an especially richly coloured, smallish orange with a slight neck at the stem end, and taste like a sweet orange.

Greet the day with this delicious dish of fresh, ripe stone fruit dressed with a berry yoghurt swirl.

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.

Double digits at last! This ten cake by Australian Women's Weekly is colour galore. When cutting the jubes dip the knife in hot water, then dry before cutting to avoid sticking.

'Tis the night before Christmas and all through the house, not a creature is stirring ... because you haven't made the pudding yet! Don't despair, help is at hand with this delicious dessert.

CAKE PANS AND COOKING TIMES 20cm baba pan 40 minutes 20cm ring pan 40 minutes 14cm x 21cm loaf pan 1 hour 2 x 8cm x 26cm bar pans 35 minutes deep 20cm round cake pan 50 minutes 24 patty pans 15 minutes Note

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.

Enjoy your favourite pudding in spectacular cake form.

Poaching whole pears in champagne allows the flavour of the wine to seep into the flesh of the fruit, so use the best quality champagne that you can afford.

A tub of vanilla ice-cream is transformed into this heavenly treat within minutes.

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

Butter cream frosting Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches. Divide mixture among four small bowls. Add chopped chocolate to one and sifted cocoa to another. Using colouring, tint one pink and leave one plain. Note

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

For a sweet and satisfying treat, try a slice of this moist cherry and orange loaf, delicious served with a dollop of yoghurt or cream.

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

Pudding can be prepared several hours ahead. Stand, covered, in the refrigerator. Bake as required. Note

Let your imagination run wild and create your own sweet menagerie with these clever little animal cupcakes by the Australian Women's Weekly. Be prepared for squeals of delight!

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.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly