Follow these simple directions from Sarah Bowman and your destination will be dining delight

Delight your loved ones this Easter with freshly baked hot cross buns. Enjoy them warm with a dollop of butter and a drizzle of honey for a delicious breakfast, morning tea or dessert.

Equipment Knife; food processor; 12 x 1/2 cup capacity muffin fin and large paper cases (or use 12 x 1/2 cup capacity strong-sided paper cases and baking tray), teaspoon; silicone spatula wooden spoon. Note

Cupcakes can be made and iced a day ahead, but don’t attach the ears until you’re ready to serve as moisture in the icing on top of the cupcakes can soften the ears at the base, causing them to flop or break off! Store your assembled cupcakes in a single layer in an airtight container. […]

Makes 8 Note

Equipment Food processor; 22cm springform cake tin; baking paper; mixing bowl; electric beaters; wooden spoon; metal skewer or toothpick; fine sieve Melt chocolate: Break chocolate into small uniform chunks and place in a heatproof bowl(or double boiler pan if you have one). Find a bowl that fits snuggly your saucepan so no water can come […]

You can find Persian fairy floss, also known as Pashmak, at Middle Eastern groceries and gourmet food stores. It makes a great dessert decoration. Only decorate the cakes with the fairy floss when ready to serve, as the floss can melt quickly. Note

EQUIPMENT: Pastry brush; Madeleine Tin (from about $ 15 at specialist Kitchenware stores) or mini muffin tins; Small saucepan; 2 ceramic bowls; sieve; Medium bowl; whisk; spoon; wire rack You can make the batter and refrigerate it overnight. This helps give the characteristic bump on the madeleines. Note

This cake is best made at least 4 hours, and up to a day, ahead. Note

Use 6 slices crustless bread instead of Madeira cake to make a bread pudding. Don’t thaw berries, as they will ‘bleed’ into the custard. Add a dash of vanilla or coconut essence. Note

You can omit coffee from icing. Icing makes enough for 20cm round cake. Note

Cake is best eaten warm. Note

Use good quality bought lemon curd you need 1 1/4 cups. If making curd, you need 5 lemons for entire coke. Try freshly squeezed orange or time juice instead of lemon. Don’t make frosting too far in advance; it’s best made close to decorating time. For a creamy frosting, have all ingredients at room temperature. […]

Stir raspberries into cake mixture while stilt frozen to prevent “bleeding” White Chocolate Ganache: Don’t overheat ganache; it will curdle. White Chocolate Ganache: Makes enough to cover a 20cm cake Note

Use marsala instead of tokay or Muscat if preferred. If nuts start to oven brown, cover cake with foil. Note

Marzipan is in the cake decorations aisle; check ingredients label for gluten. Note

The perfect cake for any special occasion. Topped with raspberries, this indulgent white chocolate mud cake is so incredibly moist and rich that it melts in your mouth.

Try apricot jam or lemon curd instead of strawberry jam. To store Keep rolls in an airtight container for up to 3 days. Note

The ultimate dessert for chocolate lovers! Moist, decadent chocolate mousse cake dusted with cocoa powder and topped with berries is as pleasing to the eye as it is to the sweet tooth.

Currants deserve to make a comeback in our cooking.

You’ll need about 3 lemons. You can use orange or lime instead of lemon. Note

Have icing sugar ready in a small sieve to dust souffles as soon as they come from oven. Use hazelnut meal (ground hazelnuts) instead of almond meal. Make your own meal by processing nuts until ground. Note

For extra zing, add 2 teaspoons finely grated orange zest to butter mixture. Use frozen raspberries instead of cherries, if you like. Note

Rub hot toasted hazelnuts in a clean tea-towel to remove skin. You can assemble cake up to 6 hours ahead. Spread with chocolate sauce just before serving. Note

Shave palm sugar with a knife vegetable peeler or grater. Note

No ring pan? Use a 22cm round. Try other canned fruit, such as peaches or pears. Serve cake with custard or ice-cream. Note

Strawberry mousse cake

Instead of filling with chocolate cream, fill cakes with a teaspoon of jam, then a dollop of whipped cream, if preferred. Note

Delicious hot or cold, this is terrific served with mixed berries or diced fresh mango and passionfruit. If you don’t have coconut milk, use the more traditional single cream.

Show off your bottling skills with this tasty sponge.

Alexa Johnston bakes a dainty afternoon tea

To make chocolate curls: melt 150g dark chocolate. Spread on a tray or marble bench top. Once chocolate is just set, pull a sharp knife, angled slightly, to wards you across chocolate surface to create curls. You can also use chocolate bars, flaked into shards. Let cakes and slices cool completely before icing and cutting. […]

To melt chocolate in the microwave, place it in a small, microwave-safe bowl. Microwave on high (100%) power in 30-second bursts, stirring, until melted and smooth. Only whip the ganache until it just changes colour. If you over-whip, it will separate and go grainy. Note

Leftover chocolate cake makes a great lunch box treat. Note

The perfect winter cake. Select deep scarlet rhubarb if you can – it tends to be sweeter. If rhubarb unavailable, cake is delicious fitted with canned fruit such as plum or apricot. Note

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking. Note

Makes 2 Note

Oats and fruit increase fibre. Note

Vary the filling – try pureed apple with a little cinnamon and sugar; ricotta and spinach; vegemite and low-fat cheese. Scrolls are best mode on day of serving. Note

Wrap loaves. They will keep, frozen, for up to 1 month. To line mini loaf tray, cut baking paper into 8 x 15x 8cm rectangles. Makes 8 Note

Use a zester to remove zest from oranges. Instead of zest, top loaves with small wedges of glac‚ orange, available at health food stores and some delicatessens. For an extra choc-orange boost, top icing with chopped chocolate Jaffas. To line a mini loaf tray, cut baking paper into 8x15x8cm rectangles. Note

Tint vanilla portion with a few drops green food colouring. Don’t over-swirl batters in Step 2 or you’ll lose marbling effect. Preheat oven for at Least 10 minutes before baking. Don’t overmix the batter or the cake might “toughen”. Use cake pan size described in the recipe. If pan is too small, mixture can dome […]

Cool cheesecake in oven to prevent cracking. Note

This recipe replaces 1/2 cup of flour with polenta. You will need about 1 large zucchini. Note

Budget tip: Use neapolitan ice-cream or limit ice-cream and gelato to 2 colours. Scoop gelato and ice-cream and freeze on a tray lined with foil. Rollettes are small sponge rolls available from the bread and cake aisle at the supermarket. Note

For best results, bake cake a day before you decorate it. Store in an airtight container or freeze. Instead of jelly beans, try other sweets, such as chocolate buttons. Butter Cream Icing: Makes 2 cups Note

If you don’t have friand pans, make this recipe in a 12-hole (1/3-cup) muffin tray. Cooking time will vary. We used extra large (60g) eggs. You can freeze friands for up to 2 months. Thaw at room temperature. Note

You’ll need 2 passionfruit. Note

Makes 18 We’ve made these brownies healthier by using poly- or mono-unsaturated margarine instead of butter, thus lowering saturated fat; used less chocolate and sugar; added walnuts for “better” fats and prunes for taste and fibre. Note

Makes 12 Note

Edible sugar roses can be found in the supermarket cake decorating aisle. Note

Instead of colouring coconut, toast it to create little brown chicks. Note

To melt chocolate in the microwave, place chocolate in a small microwave -safe bowl. Microwave on High (100%) in 30-second, stirring, until melted and smooth. Note

Stand ice-cream at room temperature for 15-25 minutes to soften. Don’t let ice-cream soften too much or the cake will have an ice-like texture. Note

Use 1/2 cup plain flour instead of almond meal. Bake batter in a 19 x 11cm loaf pan; preheat oven to 160°C/140°C fan-forced for 1 hour (cover with foil if over-browning). Note

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Alexa Johnston bakes a reliable sweet treat to keep you stocked for the cold months ahead.

Serve this scrumptious, nutty cake with dollops of cream for extra decadence.

Vegetables add a subtle flavour and texture to these tempting baking treats by Sophie Gray

Alexa Johnston bakes a reliable sweet treat to keep you stocked for the cold months ahead.

Tint icing with food colouring. Note

You will need 2 large, overripe bananas. Great when served toasted. Note

To line base of cake pan, roughly estimate size of required baking paper round then cut a circle to place on top of ring. Cake batter will flatten paper into fluted shape of pan. Note

Decorate with extra dates and nuts halfway through baking. Note

Orange and ginger marmalade cheesecake

For a simple icing, spread cake with vanilla frosting and drizzle with cherry conserve. Note

You can use hazelnut meal instead of almond meal. Note

Omit biscuits and white chocolate for plain chocolate cake. Mini cream-filled biscuits are in small tubs in the baking and biscuits aisles. Decorate top of cake with coarsely crushed biscuits Note

You will need 4-5 passionfruit for this recipe. Note

You can replace pecans with walnuts, macadarnias or coconut. You’ll need 4 overripe bananas. Make ahead Make this cake up to 3 days ahead. Note

Stunning, moist and fudgy chocolate mousse cake topped with coffee custard brought to you by Recipes+. This indulgent mousse cake is as pleasing to the eye as it is to the sweet tooth.

To drain pineapple, place in a sieve over a bowl. Using the back of a spoon, gently press to remove juice. Reserve juice for fruit salad. Peach Topping: Makes 1 1/2 cups Note

If mandarines are not in season, use 2 x 310g cans mandarine segments in syrup, well drained. You’ll need about 4 passionfruit to yield enough pulp for this recipe. Note

Line pan well so cake doesn’t stick. Coconut Custard: Makes 2 cups Note

You can use frozen chopped rhubarb instead of fresh. Replace rhubarb with frozen raspberries or blueberries. Rosewater Syrup: Makes 2/3 cup You can find rosewater in the baking aisle of the supermarket. Try using orange blossom water instead of rosewater; add to taste. Note

To toast nuts, spread on a baking tray and bake in a preheated oven at 180°C (160°C fan-forced) for 5 minutes. Note

Using a knife, ease cakes from tray to stop crumble falling off. Note

Mini loaf trays are available from most supermarkets, homeware or kitchen outlets. You can make this in a 12-hole (1/3 cup) muffin tray. For a quick treat, use leftover glaze to ice bought biscuits. Note

Make ahead You can make souffles to the end of Step 2, up to 2 hours ahead; cover, then keep at room temperature. Don’t everheat egg whites or they will be difficult to fofd into cheese mixture. Rice crumbs are in the health food aisle and at health food stores. Note

For easy slicing, make cheesecake a day ahead. You can use plain sweet biscuits for the base instead of chocolate. Note