Dessert

The perfect balance of sweet and tart, this delicious candied orange peel recipe can be included in desserts, cakes and savoury dishes like tagines.

Enjoy this sweet, tangy and deeply citrusy blood orange jelly straight out of the pot as a light summer dessert.

Chocolate cake, while simple, can be the most satisfying desserts. And with a smothering of this rich fudge frosting you'll taste the decadence with every bite.

Basic cup cakes make a great project when you're looking to bake with the kids on a wet afternoon.

Sweet, rich and fudgey, these chocolate and macadamia squares are beautiful enjoyed with a mug of coffee for an indulgent afternoon tea or dessert.

This famous Viennese cake was originally made in 1832 by the grandfather of Eduard Sacher, founder of the Hotel Sacher, for the court of the Empire's Prince Metternich. The secret recipe was handed down to Eduard, who is responsible for popularising it on the hotel's menu.

Made from a combination of ricotta cheese and whipped cream studded with chocolate and candied peel and topped with chocolate curls, this Sicilian cheesecake recipe is a delight.

These traditional Parisian delicacies are named after a palm tree because, when baked, they resemble palm fronds. Palmiers were probably invented as a way to make use of puff pastry scraps; quick and easy, they're great for afternoon tea.

The thing about rock cakes is that they should look like little rocks, not taste or bite like one. Our simple rock cake recipe makes for little golden nuggets with a scone-like interior studded with sultanas.

You can dip just about any fruit that takes your fancy into chocolate fondue, bananas would be a good addition, as would marshmallows.

Rich, fudgey and utterly decadent, the combination of chocolate and coffee flavours makes this mocha fudge irresistible. Serve with a shot of liqueur for a sophisticated dessert.

These fragrant sugar and spice shortbreads, infused with all the fragrances of the festive season, make fabulous end of year and edible Christmas gifts. Package in a pretty tin or box, and finish with a fancy label and pretty ribbon.

This very rich cake is perfect for the grand finale to a dinner party, and should be made ahead and served cold. The cake is almost like a huge truffle in texture; note that no flour is used.

Packed with even more flavour than a lemon tart, this baked passionfruit tart is perfect for a mid-afternoon pick me up.

Recipe best made on day of serving. Note

An enduring classic, these little French-style strawberry tarts are given a boozy lift with the addition of Grand Marnier.

You don't need to skip dessert on busy weeknights with this quick and easy self-saucing pudding. And there's no compromising on taste either!

This fresh grape jelly is so good you'll be tempted to eat it straight from the jar. For a slightly tarter flavour, you can add 1/3 cup of lemon juice to the pan when you boil up the grapes.

Chocolate, lemon and thyme truffles

Pineapple cream slice

Equipment: deep 22cm (9-inch) round cake pan deep 15cm (6-inch) round cake pan 30cm (12-inch) round wooden cake board 15cm (6-inch) round wooden cake board medium offset metal spatula 3 wooden skewers. Note

Prepare for your kids' party to takeoff with this aeroplane runway cake! From The Australian Women's Weekly's iconic 'Children's Birthday Cake Book' cookbook, it's perfect for a six-year-old's birthday.

Bring a bit of Italy into your home with this gorgeous take on a traditional cake.

You will need to grate about 2 large carrots for this recipe. Note

Equipment: two 12-hole (1-tablespoon/20ml) mini muffin tins two 8cm x 26cm (3¼-inch x 10½-inch) bar cake pans 30cm x 47cm (12-inch x 18¾-inch) rectangular prepared cake board piping bag fitted with 2mm (⅛-inch) plain nozzle Leave one bar cake whole, cut the other into two pieces, as shown. Note

Mignardises date back to 18th century France, when pastry chefs baked small treats at the end of the day in the low residual heat of their ovens. The name comes from an old French word meaning cute', pretty’ `graceful’. They are served at the end of the meal to extend the pleasure of the evening. […]

You will need 4 ripe mangoes for this recipe. Note

A twist on a French classic, l'oeufs à la neige, our soft meringues are topped with blackberry fool.

This delightful gnome cake by the Australian Women's Weekly is easier than it looks! All you need is some packet mix, a variety of sweets, some food colouring, and a little creativity! Have fun!

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. Keep the icing that’s not being handled, wrapped tightly in plastic. If logs don’t stick together during rolling, brush sides of logs with a little water. The tent […]

Blood oranges are in season for all too short a time in winter. They have red-streaked, salmony-coloured flesh with a sweet, non-acidic pulp and juice with a slight berry taste; even the skin is not as bitter as other citrus. Note

Be sure to remove skewers before cutting and serving cake. This cake is not difficult ­it is, however, time consuming. Note

Use ground hazelnuts instead of almonds, if preferred. Cover with foil if cake starts getting too dark. Note

If using butter cream instead of vanilla frosting, you will need half a quantity of butter cream. We used a selection of small jelly beans, rainbow choc chips and M&M’s for the treasure. You will need 3 x 4-pack (460g) double chocolate chip muffins for this cake. Note

It’s important that the base of the bowl containing the lemon curd does not touch the simmering water. Plain un-iced sweet biscuits produce the perfect texture for a cheesecake crust, having an almost nut-like crunch. Note

You’ll find it best to make the citrus mixture in a large frying pan rather than a saucepan, so that the citrus slices fit in a single layer. This cake doesn’t actually contain marmalade as an ingredient, but its artful use of citrus rind strikes a similar visual chord. It is slightly painstaking to make […]

We used purple jubes, small jelly beans, Smarties and fizzers, but you can use any lollies you like. Note

It is fine to use just one 300ml carton of cream for this recipe. You can make the pastry using a food processor. Process flour, ground macadamias, sugar, salt and butter until coarse breadcrumbs, with motor running, add water. Process until dough comes together. As the pastry is very short, it’s important to refrigerate it […]

If using butter cream instead of the vanilla frosting, you will need one quantity of butter cream. Note

Cake can be made up to three months ahead. Note

Try this cake with other fillings such as apple or pear. The cake is best made on the day of serving. Note

equipment two deep 15cm (6-inch) round cake pans 20cm (8-inch) round prepared cake board (page 110) or cake stand 2 piping bags fitted with small plain tube and small fluted tube Mud cake can be made two days ahead; store in an airtight container. Assemble and decorate up to six hours ahead of the party. […]

Rosewater pistachio crêpes

It is important to slice pears as thinly as possible; if the slices are too thick, the cake will sink in the centre. Note

Remember this rockin' cake from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook? It's sure to be a favourite among the kids, even after all these years.

It is fine to use just 1 x 300ml carton of cream for this recipe. Note

If the chocolate topping is too firm to cut, stand at room temperature for 30 minutes. This is very easy to make but impressive. It can also be served as a dessert with vanilla ice-cream. Note

50cm-square prepared cake board. Most children love lamingtons. We’ve used a lot of them to make this spectacular pyramid ­ just watch it be devoured. Don’t forget a desert-sand coloured background. For an Egyptian-themed party have the guests come in fancy dress. Note

The crumbles can be made in individual dishes and frozen, before baking, for up to 2 months. Note

You need four passionfruit to get the required amount of pulp. Note

Spicy date pudding with butterscotch sauce

EQUIPMENT Deep 22cm (9-inch) square cake pan 35cm (14-inch) square cake board DECORATIONS 500g ready-made white icing pure icing (confectioners’) sugar, for dusting 2 black licorice straps chess pieces Chess has long been considered the sport of kings and aristocrats. If you have a grand master in the making, this is the cake that will […]

equipment two deep 18cm-round cake pans 20cm-round covered cake board (page 110) decorations 24 ALLEN’S Strawberries & Cream 6 caramel ALLEN’S Milk Bottle Mania 12 ALLEN’S JAFFAS pink edible glitter dust 1.6 metres ribbon, approximately paper scrapbooking flowers Note

You need two large (460g) overripe bananas to get the amount of mashed banana. If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Wrap the steamer lid in a clean tea towel to avoid condensation drops falling onto the custards. Cook custards in two batches if they don’t all fit in your steamer. Note

Use a melon baller to scoop watermelon into bite-sized balls, if desired, for a more decorative look. Note

You can use any type of berry you like in the compote. Note

This king of the jungle cake will be a hit with young explorers at a jungle-themed safari. If the weather is wet or humid, chop the Violet Crumble bars and position them on the cake just before the party, as the damp air will make them sticky. You’ll have about 1 cup of cake mixture […]

Remember to remove the skewers from the drawbridge before cutting the cake. Note

Equipment 35cm (14-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board Smoothing tools 6 wooden skewers Fine long wooden skewer Silicone flower mould Small metal spatula 4 small piping bags Small (number 2) plain piping tube Silicone moulds come in myriad shapes and sizes. The mould we […]

This recipe is best made just before serving, and not suitable to freeze. Note

EQUIPMENT: 12 lengths 18-gauge floral wire Long-nosed pliers Flower glue Styrofoam Block vinyl mat 3cm (1-inch), round cutter 4cm (1½-inch), round cutter 5.5cm (2¾-inch) round cutter Flower mat Ball tool Fine artist’s paint brush Small non-stick rolling pin 12-hole round-based, shallow (1 tablespoon/20ml) patty pan Stamens 1.5cm (¾-inch) 4-petal blossom cutter Florist’s tape 45cm (18-inch) […]

Not suitable to microwave. Note

You will need about 3 punnets of raspberries for this recipe. Note

You can use ready-made air-popped popcorn instead of making your own; you will need about 8 cups. While this looks cute enough for a baby’s first birthday, it’s best not to use the popcorn ­instead, pipe some of the frosting over the sheep to make its woolly coat. Note

It is fine to use just the one 300ml carton of cream for this recipe. You can use any dried fruit in place of the raisins in this recipe such as dried apricots or peaches. Note

Delicious little French confectioneries that literally mean 'small oven'.

Tender madeleine biscuits flavoured with vanilla and gentle dipped in a sweet rosewater glaze.

We used a low-calorie packet of jelly crystals because we wanted the cranberry and raspberry flavour but you can use any jelly crystals you like, as long as it makes 2 cups (500ml) jelly; raspberry, port wine and cherry-flavoured jelly would all work well. Note

We used Kinder Surprise chocolate eggs available in most supermarkets. Note

Treat your little princess to the sweetest birthday cake around this year.

Use small piping bags with or without small plain tubes, or use strong plastic bags ­ snip a tiny corner from the bag for easy piping. Prepared cake boards are available from cake decorating and craft stores. You will need one 20cm (8-inch) round board for this cake. The cake can be baked two days […]

The shimmer on the cake and the crystals on the stand capture the light, giving this stunning cake an eye-catching sparkle. The cake stand needs to have a flat base so it can be supported by the skewers in the middle tier. If the base of the stand is not flat, cut a piece of […]

You will need about 12 oranges for this recipe. Gelatine leaves are available from delicatessens and some supermarkets and have a neutral taste and are easier to dissolve than powdered gelatine. If using powdered gelatine, use 2 tablespoons; scatter over warm sugar and juice mixture; stir until dissolved. Note

Allen’s Teeth and Milk Bottles can be found in packets of Allen’s Teeth `n’ Stuff and Allen’s Retro Party Mix. Note

If you can’t find corella pears, use four beurre bosc pears instead. The same quantity of red wine can be used in place of the port; the end result may not be as sweet, so adjust sweetening accordingly. Pears can be reheated gently in the syrup, or served cold. You can sprinkle some fine strips […]

Use a gluten-free packet cake mix for this recipe, if you like. Just make sure the ingredients for the butter cream and the decorations are also gluten-free. Number 4 cake pans can be hired from cake decorating suppliers. Note

We used blue and green Life Savers, mini M&M’s, Skittles and baby jelly beans, but you can use any lollies you like. Note