The addition of fresh apples and orange zest makes these treats particularly delicious.

This cake is made in 5 minutes in your food processor – it’s that easy.

Warm date-laced cake, soaked and drizzled with a luscious chocolate butterscotch sauce. Served with a scoop of vanilla ice cream, this chocolate sticky date pudding will make your taste buds sing.

This cake looks as good as it tastes, with the aroma of cinnamon, ginger and nutmeg.

For littlies, remove cachous before serving. Note

You can use lamingtons of any shape. Use scissors dipped in icing sugar to cut the marshmallows. You’ll find iceblock sticks at craft outlets. Note

Instead of separating choc buttons into colours and having leftovers, use all colours and arrange over cake, alternating colours. Use scissors dipped in icing sugar to cut marshmallow. You’ll need 1 1/2 of the sponge cakes for this recipe. Note

You can use a 19x9cm loaf pan; cooking time will vary. Canola, sunflower and peanut oils are good sources of mono-or polyunsaturated fat. Psyllium husks, from the health food aisle, add fibre. Note

Packed full of pineapple, banana and coconut, this moist tropical cake will be a hit with all the family.

Makes 4 Wrap cakes in plastic food wrap and freeze until required. Thaw at room temperature for a couple of hours. Berry sauce will keep in an airtight container in the fridge for up to 1 week. Ramekins are ideal for single serves. Ice-cube trays are ideal for freezing sauces. Just remove a few ice-cubes […]

You’ll need a 30cm (diameter) round cake board. Make small building blocks using mini cake or muffin bars. Note

You’ll need a 45 x 30cm cake board. Note

You’ll need a 25cm (diameter) round plate or cake board. Turn flowers into butterflies by adding musk sticks and licorice antennae. Note

When removing paper from cooked sponge, lift slowly or sponge will stick to paper. Note

Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake. Note

This decadent white chocolate mud cake recipe is extremely moist and rich - it almost melts in your mouth. Topped with raspberries this cake would be perfect for any special occasion.

You can make the meringue discs in advance, then assemble the cake just before eating.

Chocolate crepe baskets with chocolate mousse

You can use any type of plain biscuit for the base. Note

To cool blueberry mixture quickly to room temperature, spread on a baking tray. Note

Be gentle when folding over the dough to avoid crushing the grapes. If not eating immediately, place hot pizza on a wire rack to avoid the base steaming and going soggy. Sprinkle top of pizza with cinnamon sugar before baking. Note

This moist and sweet banana bread gets an extra zing from the added raspberries. Make this bread ahead, then use for a quick and easy breakfast, toasted and spread with butter.

Serve with whipped cream. Note

Ensure cream cheese is at room temperature to avoid lumps in cheesecake. Note

To make buttermilk: place 1 tablespoon freshly squeezed lemon juice in a measuring jug. Add enough reduced-fat milk to make 1 cup; stir. Mixture will thicken slightly. No self-raising flour? Mix 1 1/2 teaspoons baking powder with 1 1/4 cups plain flour. Note

You can freeze the leftover egg yolks to use in custards and mayonnaise. This cake is easier to cut if you chill it before serving, as the meringue will soften slightly. Note

Top friands with thickly sliced strawberries instead. You can replace chocolate bar with chopped dark chocolate melts. Note

To save money, use vanilla essence instead of vanilla paste. If you don’t have 4 cake pans, bake each cake layer separately. Wash pan. Grease, then re-line with baking paper. Note

If crumble starts to brown too quickly while baking, cover cake with foil. Note

Dip biscuits into lukewarm hot chocolate instead of coffee if making for kids. You’ll need 2 x 250g packets of biscuits. Store leftover biscuits for up to 1 month in an airtight container at room temperature. Note

This recipe for bite-sized choc cherry cheesecakes is a crowd-pleaser! Easy, delicious and featuring the tried-and-true combo of chocolate and cherry - these cakes are sure to be a hit!

Cake and sauce are delicious served warm or at room temperature. Toffee sauce will thicken if refrigerated; reheat to thin. Note

You can freeze the cake, wrapped in 3 layers of plastic food wrap, for up to 1 month. Note

Use thickened (not coconut) cream. Note

Replace dates with 1/2 cup chopped nuts, such as almonds, hazelnuts or walnuts; price will vary. Note

While whisking in the ingredients, scrape up any mixture that settles on base of pan so mixture combines well. No buttermilk? Use 2/3 cup full cream milk combined with 1 teaspoon fresh lemon juice. Bring eggs to room temperature so they whisk to maximum volume, making your cake, brownie or loaf lighter in texture. Note

You can halve this recipe if you only have one loaf pan. Try honey- flavoured greek-style yoghurt instead of natural. Note

Use a flat-based glass to evenly press crumbs over base of pan. Melt chocolate in a heatproof bowl over a saucepan of simmering water. When ready to serve, place cooled sauce in a resealable food storage bag; snip a corner, then drizzle over cake. Note

Be careful not to overheat the butter and chocolate mixture once chocolate has been added; the mixture will seize. Rotate blondie halfway through cooking to ensure it cooks and colours evenly. Add 1/2 cup coarsely chopped nuts, such as hazelnuts or macadamias. Note

You’ll need 2 passionfruit for the pulp. For best results, make icing just before using it. Passionfruit icing: makes 2/3 cup. Note

Serve warm with custard or ice-cream. You can make a vanilla-flavoured cake, too. Swap the orange juice for milk, and the orange zest for 1 teaspoon vanilla essence. Baking tip: Bring all ingredients to room temperature before you begin baking. Note

When handling beetroot, wear disposable gloves to avoid staining hands. No sultanas? Use dates or raisins instead. Price will vary. Sour Cream Frosting: MAKES 1CUP Don’t be tempted to use low-fat sour cream – frosting will be too runny Note

You can use buttermilk or soy milk instead. Swap coconut for almond meal (ground almonds). Note

To scald milk: Heat milk in a saucepan over low heat; simmer until almost boiling. Note

Use strawberry ice-cream instead of vanilla, then drizzle with strawberry or chocolate topping. Note

You’ll need 4 egg rings. If you don’t have egg rings, try using round cookie cutters. Note

This is best made a day ahead. Cover, then refrigerate. Note

You’ll find lollipop sticks at craft and cake decorating shops. You can use wooden popsicle sticks instead. Try chocolate or Madeira cake instead of fruitcake. Try plum jam instead of apricot. Note

No friand tray? Bake in a 12-hole (1/3-cup) muffin tray. Replace hazelnut meal with almond meal, and use leftover egg yolks in omelets and custards. Note

‘Tis the season to get baking, so try these gorgeous Christmas treats.

Cinnamon oysters are small, spicy sponge cakes that are split then filled with cream. Let the kitchen be your oyster as you whip up these cinnamon treats

Recipes+ rich and indulgent chocolate mousse cake topped with white chocolate curls is great for any celebration. Up the level of indulgence by serving with a dollop of cream.

Use 2 cups desiccated coconut instead of shredded. Try 1/3 cup warmed strained raspberry jam instead of frozen raspberries. Save time: Ice and coat cake in coconut a day ahead. Store in an airtight container in the fridge. Whip cream and assemble just before serving. Note

Dip pudding basin in hot water for 10 seconds before turning onto serving plate. Note

When you have extra lemons, freeze juice in ice-cube trays for later use. You’ll need about 4 lemons. Note

You’ll need to steam or microwave about 300g peeled pumpkin for this recipe. You can also make this in a 19cm (base measurement) square pan. Note

3 medium mashed bananas equals 1 1/2 cups. Note

Make sure butter is well creamed before adding sugar. This incorporates air and makes for a lighter cake. Use unsalted butter at room temperature, if preferred. For a richer cake, use 185 grams unsalted butter, 3 eggs and reduce milk to 1/4 cup. Continue as directed. Note

Cover cake with foil during cooking if top gets too dark. Note

Make it more realistic by including some toy construction pieces from any variety store. Note

This easy butterfly cake recipe is perfect for making with the kids. This recipe is simple - just slice the tops off each cake, fill with buttercream and dust with icing sugar.

Other canned fruit of choice may be used, such as peaches or cherries. Note

Have cream cheese at room temperature to make it easy to blend and to help prevent lumps from forming. Note

These delectable little cakes have a long history of tempting taste buds.

Just because you don't eat gluten doesn't mean you have to miss out on Christmas treats - try this delicious glace fruit cake.