On the days when you're pressed for time to come up with the perfect homemade dessert it's perfectly ok to get a little extra help from your local supermarket. Topped with this deliciously tart passionfruit cream, you'd never know the crêpes were store bought.

Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.

Mango puree helps turn this classic coconut tea cake, and the coconut frosting, into a moist, fruity delight. Lovely served with a cup of tea or coffee.

A slice of this rich chocolate torte sprinkled with crushed praline makes an excellent dessert or indulgent afternoon tea.

Pop this one on the party table for an eye-catching cake. From The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook, it's sure to be a hit with younger children.

Buy small brioche from the bakery section of your supermarket or from any French cake shop. This recipe is not suitable to freeze. Note

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note

Fill your house with the warm, comforting scent of apple streusel cake.

Locking in the base of a springform pan upside down, makes it easier to remove the cake later. Blowtorches are available from kitchenware and hardware stores. Alternatively, you can place the tray of figs under a hot grill to caramelise the sugar. Note

The birthday child and friends will be thrilled with these individual tortoise cakes covered in chocolate freckles.

The word 'junket' normally conjures up images of politicians on 'work' trips in exotic places, or unappetising, lumpy bowls of custard. This dish is, thankfully, neither. It is a smooth, sweet, gingery bowl of goodness.

Sago, also known as seed or pearl tapioca, comes from the sago palm and is used in soups and desserts, and as a thickening agent. You can use Cointreau, Grand Marnier, Curaçao or any other orange- flavoured liqueur in this recipe.

This colourful cake from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook is bound to be a hit with Mr or Ms. Two!

We used crème de cacao, but you could use any chocolate flavoured liqueur you like. Soufflés must be made just before serving. Note

The mousse can be made up to a week ahead; keep, covered, in the freezer. Note

Use lightly oiled scissors to cut turkish delight. You will need about 35 sugar flowers per cake pop. Note

Delicious and impressively decorated cupcakes that resemble dazzling kaleidoscopes.

When this classic French dessert is done well, nothing can beat its silky, cream texture. Don't forget to sieve your custard and remember to insulate with a tea towel so the outside doesn't cook too quickly.

Sweet, dense and nutty, this gorgeous banana, date and peanut loaf is wonderful enjoyed warm or cold with a slather of butter for a decadent morning tea.

This spectacular cake is topped with sweetened crème fraîche and candied beetroot chips.

A crunchy almond topping makes this delicious Christmas fruit cake different from the rest. Perfect served with a pot of hot tea.

The ganache can be made 2 days ahead; store in the refrigerator. When ready to use, beat with an electric mixer until it is of a spreadable consistency. Decorate the log with fresh cherries, if you like. Note

Spoil the carrot cake lover with these scrumptious cupcakes topped with maple cream cheese icing.

Truffles are a cook’s secret pleasure: they look splendidly impressive but are actually quite effortless to make. Basically a round of chilled flavoured ganache rolled in melted milk, dark or white chocolate with, perhaps, cocoa, coconut, chopped nuts or citrus rind, a truffle is refrigerated until it’s set then presented en masse or singly, with […]

We used golden kiwifruit in this recipe. You need two passionfruit for this recipe. This recipe is suitable for diabetics. Note

There's no cooking required for this stunning, delicious berry-swirled cheesecake tart.

This dessert is pure bliss . Creamy orange custard with a quintessential toffee topping. Note

The dark, smoky flavours of tea and the warm spice of star anise bring out the autumnal sweetness of poached pears.

Inspired by delicious banoffee pie, this sweet little slice celebrates the match-made-in-heaven that is toffee and banana.

Eggnog crème anglaise (French for "English cream") is a light pouring custard used as a dessert cream during the Christmas season.

The crunchy cashew layer turns this simple loaf, into a spectacular sweet dessert or afternoon tea snack.

Drizzled in orange blossom icing, these dense almond and orange cakes are perfect served with a pot of hot tea.

Trio of melon granita; delicious on a hot day when served with a fresh seasonal fruit salad.

It’s important not to lift the lid during the cooking of the pudding, as the condensation runs down the side of the cooker and causes damp patches on the pudding. Note

These tarts are the perfect expression of sumer. When cooked, the nectarines and apricots soften and slightly caramelise, becoming the perfect foil to the buttery crunch of the pastry and the nuts. Note

Like a cocktail in a cake, this pineapple malibu cream cake makes a fabulous centrepiece for a special celebration. You can use well crushed fresh pineapple if you like.

Named for it's shape, this roulade is a filled cake that has been rolled into dessert perfection!

We used a blackboard as a serving plate for this fun spaceship cake. Get the party goers to create their own universe using chalk.

Trim and position licorice bootlace to outline the windows. Position silver lollies between windows and around base; position one silver lolly on top of the flying saucer. Trim and position blue sour strings to outline base of flying saucer. Using picture as a guide, decorate flying saucer with remaining lollies. Sculpt the cake so it […]

Mint Slice is a biscuit with a light, crisp chocolate biscuit base, a thick layer of mint cream and a smooth coating of dark chocolate. Note

Spiced honey muffins with chocolate chunks are topped with whipped cream and toffee bar shards in this decadent recipe.

With layers of sponge, cheesecake filling, berries and custard, this delicious trifle is sure to impress.

A classic afternoon tea cake, this cherry almond cake is dense, fruity and utterly delicious.

White Christmas is taken to the next level with these sweet treats in the shape of mini Christmas trees.

You will need, Oven tray large piping bag fitted with 1cm (½-inch) plain tube. 8cm x 26cm (3¼-inch x 10½-inch) bar cake pan 20cm (8-inch) ring pan 30cm x 45cm (12-inch x 18-inch) rectangular prepared cake board Note

These teacakes are best eaten the day they are made. Note

A trick to cutting turkish delight is to place it in the freezer for 15 minutes to firm up, then cut it with an oiled knife, making sure to oil the knife regularly. You need a 6cm (2½-inch) fluted square cutter, or alternatively use a 7cm (2¾ inch) fluted round cutter. Note

Ensure the safety pins are removed before serving cake. Assemble cakes then, using image as a reference, cut out cake. Use a toothpick to mark out Joe’s features on cake. To make facial stubble, use toothpicks dipped in black colouring. Note

Decorate cake pops on the day of serving. Note

A light and creamy guilt-free chocolate mousse, for those times when you really want to treat yourself without over-indulgence.

These caramel macadamia bars are a definite luxury item. Sprinkled with icing sugar, they are a most delicious treat.

If using frozen raspberries, don’t thaw them, as the colour will run. Granny smith or golden delicious apples are both good varieties to use in this recipe. Note

These miniature wedding cakes would make a lovely gift to hand around to friends at a bridal shower or engagement party.

These mousse-like layers have a light, delectable texture and are full of creamy flavours.

Delight the kids with this classic childhood favourite, home made lemonade ice-blocks.

Caramel top `n’ fill is a delicious caramel made from milk and cane sugar. Use it straight from the can for slices, tarts and cheesecakes. Note

Accurately named in French as crème brûlée literally meaning 'burnt cream', this fabulous dessert is oozing goodness under that crunchy top.

To keep the glossy finish to the frosting, the cake needs to be frosted up to an hour before the party. The frosting soon dries out to resemble cooked meringue. Note

Chewy, rich and gorgeously lush, these fudgy chocolate, cherry and coconut cookies are perfect served with a strong cup of coffee.

The whole orange at the heart of this jaffa steamed pudding perfumes the entire dish as it cooks.

This dense chocolate cake is filled with orange zest, chopped walnuts and almonds. A delicious sweet treat for an afternoon tea.

To prevent icing from becoming too thick, keep it over a bowl of warm water. Prepared sponge cake can be used instead of the Madeira cake. Alternatively, you can use your favourite buttercake recipe ­ it is best made the day before making the lamingtons. Note

Any stone fruit will work in this delightfully simple dessert of grilled nectarines with passionfruit yogurt.

equipment 31cm x 34cm teddy bear cake pan 38cm x 47cm covered cake board Allen’s Peaches & Cream and Strawberries & Cream can be found in Allen’s Party Mix. Note

Serve accompanied by fresh raspberries. Note

This recipe can be made a week ahead. Note

This beautiful light and fruity dessert pairs sweet strawberries, tart oranges and creamy ricotta with crunchy, golden puff pastry. It's easy to make and tastes brilliant.

store in an airtight container in the freezer until ready to serve. Ice-cream pops will keep for up to a week. Make the ice-cream pops 1 or 2 days ahead. Use rounded ice-cube trays if possible. Note

Stuffed with chopped pecans and drizzled in a butterscotch sauce, these buttery apples make a heavenly dessert.

If in season, use halved and seeded fresh apricots. Note

It's the mixed spice, a blend of allspice, cinnamon, nutmeg, mace, cloves, coriander and ginger, that makes this carrot cake so heavenly.

If you're in the mood for something deeply indulgent, you can't go past this moist flourless chocolate and hazelnut cake. As a bonus, it is gluten-free, wheat-free and yeast-free.

Eating gluten-free doesn't mean your baking days are over! These gluten-free chocolate fudge brownies are dense, chocolatey and immensely satisfying.

Spread this cut & keep butter cake with a simple glace icing and sprinkle it with hundreds and thousands before the icing sets. It will be a big hit with the kids. Try substituting the caster sugar with brown sugar for a light caramel flavour.

These pretty little morsels combine the flavours of strawberry and coconut for a wonderful teatime treat that can be devoured in two bites.

These tarts add a tasty, elegant twist to a traditional high tea, or can be just as fun served as individual desserts.

Jalousie is best made on the day of serving. Serve with whipped cream if you like.

Buttery orange cake combines the zingy acid of oranges with the creamy sweetness of cake. Feeling adventurous? Try a tangelo cake.

Store bonbon s in an airtight container in th e fridge for up to 1 week. Use a good-quality da rk chocolate; one with 70% coco a (cacao) would suit this recipe . If you don’t have a silicone pan, turn this recipe into a trendy `rocky road’. Melt the chocolate and mix with the […]

This pudding perfectly balances the tartness of the rhubarb with the sweet, creaminess of white chocolate. Delicious!

Serve these rum-spiked chocolate cake pops at your next cocktail party and watch as they quickly disappear.

This festive fruit cake is easily made well in advance, which saves you valuable time when entertaining. Make your next celebration easy to prepare for and save time in the kitchen that you could be spending with friends and family.