Published

in 2011 by Hardie Grant Books

Hardie Grant Books (Australia)
85 High Street
Prahran, Victoria 3181
www.hardiegrant.com.au
Hardie Grant Books (UK)
Dudley House, North Suite
34–35 Southampton Street
London WC2E 7HF
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or
transmitted in any form by any means, electronic, mechanical, photocopying, recording or otherwise,
without the prior written permission of the publishers and copyright holders.
Copyright © Hardie Grant Books
National Library of Australia Cataloguing-in-Publication Data:
Bitesize: macarons, cake pops & cute things.
ISBN 9781742701165 (pbk.)
Cookies – Biscuits.
641.8654
Designer Trisha Garner
Editor Belinda So
Recipe writer Deborah Kaloper
Photographer Marina Oliphant
Stylist Caroline Velik
Home economists Andrea Geisler, Peta Gray and Lucinda Macdougall
Props provided by Bison Australia, ferm LIVING, Great Dane Furniture, Mark Tuckey, Mud Australia,
Nord Living and Safari Living
Colour reproduction by Splitting Image Colour Studio
Printed in China by 1010 Printing International Limited
contents

raspberry macarons with white chocolate

dulce de leche cupcakes
lemon cheesecakes with blueberry sauce
profiteroles with chocolate-espresso sauce
raspberry cupcakes with white chocolate ganache
vanilla cheesecake pops with ginger cookie crumbs
mint brownie ice-cream sandwiches
s’mores cupcakes
layered jellies with citrus and pomegranate
blood orange macarons
choc-mint whoopee pies with marshmallow frosting
ginger whoopie pies with spiced candied ginger cream
watermelon margarita pops with sweet and salty lime wedges
lemon meringue cupcakes
brownie bites with cheesecake topping
glitter pops
gingersnap and peach ice-cream sandwiches
chocolate indulgence ice-cream sandwiches
banana daiquiri cupcakes
chocolate macarons with espresso and cocoa nibs
lemon madeleines with limoncello glaze
double chocolate whoopie pies
g & t pops
pimm’s pops
persian rose macarons
black velvet whoopie pies
walnut brownie pops
tangerine mimosa jellies
passionfruit macarons
peanut macarons with salted caramel
ice-cream cake pops
meyer lemon bars
blueberry mojito popsicles
strawberry tartlets with sticky balsamic glaze
persian florentines
almond corkscrews
spiced pumpkin whoopee pies with pecan mascarpone
hibiscus vodka pops
chocolate tarts with raspberry
warm apple pie bites
jelly appletinis
black cherry and kirsch jellies
vanilla whoopie pies with white chocolate chips
mango lassi rum pops
hazelnut macarons with chocolate and frangelico
churros with chilli-chocolate sauce
glazed vanilla doughnuts and doughnut holes
pecan caramel tartlets
mini coconut cakes
rocky road pops
raspberry macarons
with white chocolate

Line 2 baking trays with baking paper. Process the almond meal and icing sugar
in a food processor until combined, then sift twice. Place the eggwhite in the
bowl of an electric mixer and beat on medium speed until frothy, then increase
the speed while gradually adding the caster sugar. Continue beating until stiff
peaks form, then mix in the raspberry extract and enough colouring for desired
effect. Fold one-third into the almond mixture and combine well. Gently fold
through the remaining eggwhite mixture; it should be glossy and thick, not thin
and runny.
Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3
cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave at room
temperature for 1–6 hours (depending on the humidity) or until a crust forms; the
macarons should no longer be sticky to the touch.
Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18
minutes until they rise slightly. Immediately slide the macarons and paper off the
trays and onto wire racks to cool completely.
Meanwhile, to make the ganache, place the chocolate and cream in the top of
a double boiler over medium heat and stir until melted and smooth. Refrigerate
for 25–35 minutes or until firm but pliable. Add the raspberry extract and jam
and mix well.
Transfer to a small piping bag fitted with a 1 cm (½ inch) plain nozzle and
pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining
macarons.
MAKES ABOUT 30

120 g (4¼ oz) almond meal (ground almonds)

220 g (7¾ oz) icing (confectioners’) sugar
110 g (3¾ oz) eggwhite
30 g (1 oz) caster (superfine) sugar
2 teaspoons natural raspberry extract
pink food colouring, paste or powdered is preferable

WHITE CHOCOLATE GANACHE

120 g (4¼ oz) white chocolate, chopped
2½ tablespoons pouring (single) cream
2 teaspoons natural raspberry extract
3 teaspoons raspberry jam

dulce de leche cupcakes

Preheat the oven to 180°C (350°F/Gas 4). Line 42 x 30 ml (1 fl oz/ cup)

capacity mini-muffin holes with paper cases.
To make the cupcakes, sift the flour, baking powder and cinnamon together
into a bowl.
Place the butter and sugar in the bowl of an electric mixer and beat on
medium speed for 2–3 minutes or until light and creamy. Add the eggs, one at a
time, beating well after each addition. Add the flour mixture, in 2 batches,
alternating with the buttermilk, scraping down the sides of the bowl as required.
Add the vanilla extract and combine well.
Transfer the batter to a large piping bag fitted with a 1 cm (½ inch) plain
nozzle and pipe into the cases, filling them three-quarters full. Bake for 10–12
minutes or until lightly golden and they spring back lightly to the touch. Cool in
the tins for 1–2 minutes, then turn out onto wire racks to cool completely.
Fill a piping bag fitted with a small plain nozzle tip with the dulce de leche.
Insert the nozzle into each cupcake and pipe a little dulce de leche into the
centre.
To make the frosting, place the butter, icing sugar, cream and vanilla extract in
the bowl of an electric mixer and beat on medium speed for 3–4 minutes.
Increase the speed to high and beat until light and creamy. Reduce the speed, add
the dulce de leche and beat to combine. Transfer to a large piping bag fitted with
a small star nozzle and pipe onto the cupcakes. Dust with the extra cinnamon.
NOTE: Dulce de leche is available from Latin American grocers and gourmet
food shops.
MAKES 42

185 g (6½ oz/1¼ cups) plain (all-purpose) flour

¾ teaspoon baking powder
2½ teaspoons ground cinnamon, plus extra, for dusting
125 g (4½ oz) unsalted butter, at room temperature
185 g (6½ oz/1 cup lightly packed) soft brown sugar
2 eggs
125 ml (4½ fl oz/½ cup) buttermilk
1 teaspoon natural vanilla extract
125 ml (4½ fl oz/½ cup) dulce de leche (see note)

DULCE DE LECHE FROSTING

125 g (4½ oz) unsalted butter, at room temperature
375 g (13 oz/3 cups) icing (confectioners’) sugar
3 tablespoons pouring (single) cream
2 teaspoons natural vanilla extract
125 ml (4½ fl oz/½ cup) dulce de leche (see note)
lemon cheesecakes
with blueberry sauce

Preheat the oven to 150°C (300°F/Gas 2). Line 30 x 30 ml (1 fl oz/ cup)

capacity mini-muffin holes with paper cases.
Combine the crushed biscuit and butter in a bowl. Divide between the cases
and refrigerate for 15 minutes.
Place the cream cheese and sugar in the bowl of an electric mixer and beat on
medium–high speed for 2 minutes. Reduce the speed, add the egg and beat well,
scraping down the sides of the bowl as required. Add the flour, lemon juice and
zest and combine well.
Transfer the mixture to a large piping bag fitted with a 3 cm (1¼ inch) plain
nozzle and pipe into the paper cases, filling them three-quarters full. Top each
cheesecake with 2–3 blueberries, slightly pushing them into the mixture. Bake
for 15 minutes or until set. Cool in the tins for 5 minutes, then turn out onto wire
racks and cool for 30 minutes. Refrigerate for at least 3 hours.
Meanwhile, to make the sauce, place all of the ingredients in a saucepan over
low heat and stir gently until the sugar has dissolved and the blueberries release
some of their juices. Using a slotted spoon, remove the berries and set aside.
Increase the heat to high and cook until the liquid has reduced by one-third. Pour
over the berries, leave to cool completely, then refrigerate until chilled.
To serve, spoon 1 tablespoon of sauce over each cheesecake.
MAKES 30

90 g (3¼ oz) gingersnap biscuits, crushed

40 g (1½ oz) unsalted butter, melted
250 g (9 oz/1 cup) cream cheese, at room temperature
110 g (3¾ oz/½ cup) caster (superfine) sugar
1 egg
1½ tablespoons plain (all-purpose) flour
1 tablespoon lemon juice
finely grated zest of 1 lemon
150 g (5½ oz/1 cup) fresh blueberries

BLUEBERRY SAUCE
150 g (5½ oz/1 cup) fresh blueberries
55 g (2 oz/¼ cup) caster (superfine) sugar
3 tablespoons lemon juice
1 tablespoon blueberry jam

profiteroles with
chocolate-espresso sauce

To make the profiteroles, preheat the oven to 210°C (415°F/Gas 6–7). Line 2
baking trays with baking paper. Place the butter, sugar and 250 ml (9 fl oz/1 cup)
water in a saucepan over medium heat and bring to the boil. Add the flour and
stir vigorously with a wooden spoon until the dough comes together to form a
ball. Continue stirring for 2–3 minutes, then remove from the heat. Transfer to
the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, one
at a time, beating well after each addition.
Transfer the warm dough to a large piping bag fitted with a 1 cm (½ inch)
plain nozzle and pipe 2.5 cm–3 cm (1 inch–1¼ inch) rounds about 2.5 cm (1
inch) apart onto the trays. Bake for 15 minutes, then reduce the heat to 180°C
(350°F/Gas 4) and bake for a further 7–10 minutes. To test if the profiteroles are
cooked, cut one in half; it should be hollow and dry inside, not eggy. Cool
completely on wire racks.
To make the sauce, place all of the ingredients in the top of a double boiler
over medium heat and stir until the chocolate has melted and the sugar has
dissolved. Remove from the heat and keep warm.
To serve, halve each profiterole. Using a small ice-cream scoop, scoop out
balls of ice-cream and place on the profiterole bases. Sandwich with the tops and
drizzle with the sauce.
MAKES 48–50

1 litre (35 fl oz/4 cups) coffee ice-cream

PROFITEROLES
125 g (4½ oz) unsalted butter
2 teaspoons caster (superfine) sugar
185 g (6½ oz/1¼ cups) plain (all-purpose) flour
4 eggs
CHOCOLATE-ESPRESSO SAUCE

150 g (5½ oz) dark chocolate (65% cocoa solids), finely chopped
55 g (2 oz/¼ cup) caster (superfine) sugar
20 g (¾ oz) unsalted butter
125 ml (4½ fl oz/½ cup) thickened cream
125 ml (4½ fl oz/½ cup) espresso coffee
raspberry cupcakes
with white chocolate ganache

To make the ganache, place the chocolate and cream in the top of a double boiler
over medium heat and stir until melted and smooth. Transfer to a bowl and
refrigerate for 20 minutes. Remove and stir, then refrigerate for a further 20
minutes. Repeat the process twice more. (At this point, the ganache can be
covered and refrigerated overnight.) Meanwhile, preheat the oven to 150°C
(300°F/Gas 2). Line 48 x 30 ml (1 fl oz/ cup) capacity mini-muffin holes with
paper cases and place 1 raspberry in the base of each.
Place the chocolate, butter, sugar and milk in the top of a double boiler over
medium heat and stir until melted and smooth. Leave to cool for 15 minutes.
Sift the flour and baking powder together into a large bowl. Add the chocolate
mixture and stir to combine. Add the egg and vanilla extract and mix well. The
batter should be quite runny.
Transfer to a jug and pour into the cases, filling them three-quarters full. Bake
for 11–12 minutes or until cooked. Cool in the tins for 3–5 minutes, then turn out
onto wire racks to cool completely.
Transfer the ganache to the bowl of an electric mixer and beat on medium
speed for 1–2 minutes or until soft peaks form. Transfer to a large piping bag
fitted with a small star nozzle and pipe swirls of ganache onto each cupcake. Top
each with a raspberry and, using a vegetable peeler, shave over curls of
chocolate.
MAKES 48
48 fresh raspberries
150 g (5½ oz) white chocolate, finely chopped
120 g (4¼ oz) unsalted butter
85 g (3 oz) caster (superfine) sugar
125 ml (4½ fl oz/½ cup) milk
125 g (4½ oz) plain (all-purpose) flour
½ teaspoon baking powder
1 egg, lightly beaten
½ teaspoon natural vanilla extract
100 g (3½ oz) white chocolate, for decoration

WHITE CHOCOLATE GANACHE

180 g (6 oz) white chocolate, finely chopped
400 ml (14 fl oz) pouring (single) cream
vanilla cheesecake pops
with ginger cookie crumbs

To make the cheesecake, preheat the oven to 160°C (315°F/ Gas 2–3). Line a 22
cm (8 ½ inch) round cake tin with baking paper. Place the cream cheese and
sugar in the bowl of an electric mixer and beat on medium speed for 1–2 minutes
or until smooth and combined. Add the eggs and egg yolk, one at a time, beating
well after each addition. Add the sour cream, flour, vanilla seeds and ginger and
combine well. Pour into the tin and bake for 1¼ hours or until just set in the
centre. Leave in the tin to cool completely, then refrigerate for 3–5 hours or
overnight until chilled and very firm.
Line 2 baking trays with baking paper. Using a small ice-cream scoop, scoop
balls of cheesecake onto the trays. Quickly roll each in the palms of your hands
and shape into a neat ball. Insert a stick into each ball and freeze for 2 hours or
until very firm.
Carefully dip each cheesecake pop in the melted chocolate and tap the stick on
the side of the bowl while slowly spinning to remove excess chocolate. Roll each
pop in the crushed biscuit to coat well. Stand in Styrofoam to dry. Serve
immediately or store in an airtight container in the refrigerator for 3–4 days.
MAKES 35–40
40 lollipop sticks
500 g (1 lb 2 oz) white chocolate, melted
125 g (4½ oz) gingersnap biscuits, crushed

VANILLA CHEESECAKE
750 g (1 lb 10 oz/3 cups) cream cheese, at room temperature
220 g (7¾ oz/1 cup) caster (superfine) sugar
3 eggs
1 egg yolk
185 g (6½ oz/¾ cup) sour cream
3 tablespoons plain (all-purpose) flour
1 vanilla bean, split and seeds scraped
45 g (1 oz) candied ginger, thinly sliced
mint brownie
ice-cream sandwiches

To make the brownie, preheat the oven to 180°C (350°F/Gas 4). Grease and line
2 18 cm x 18 cm (7 inch x 7 inch) cake tins with baking paper. Place the butter
and chocolate in the top of a double boiler over medium heat and stir until
melted and smooth. Remove from the heat and cool slightly.
Place the sugars, eggs and mint extract in the bowl of an electric mixer and
beat on medium speed for 3–5 minutes or until light and combined. Add the
chocolate mixture and mix well, scraping down the sides of the bowl as required.
Add the flour and beat until just combined. Divide between the tins and bake for
12–14 minutes or until still fudgy and a skewer inserted into the centre comes
out with moist crumbs. Cool for 5 minutes in the tins, then remove and cool
completely on wire racks.
Place the ice-cream in the refrigerator for 10 minutes or until slightly
softened. Line an 18 cm x 18 cm (7 inch x 7 inch) cake tin with plastic wrap,
overhanging each side by 10 cm (4 inches). Place one of the brownie slabs in the
base, cover with the ice-cream in a thick layer and top with the remaining
brownie slab. Cover with plastic wrap and freeze for 4–5 hours or overnight.
To serve, use the overhanging plastic wrap to lift out the brownie sandwich
onto a chopping board and slice into 4 cm x 4 cm (1 ½ inch x 1 ½ inch) squares.
MAKES 16

1 litre (35 fl oz/4 cups) mint chocolate-chip ice-cream

MINT BROWNIE
125 g (4½ oz) unsalted butter
125 g (4½ oz) dark chocolate (70% cocoa solids), finely chopped
110 g (3¾ oz/½ cup) caster (superfine) sugar
95 g (3 oz/½ cup lightly packed) soft brown sugar
2 eggs
1½ teaspoons natural mint extract
75 g (2¾ oz/½ cup) plain (all-purpose) flour, sifted
s’mores cupcakes

Preheat the oven to 180°C (350°F/Gas 4). Line 42 x 30 ml (1 fl oz/ cup)

capacity mini-muffin holes with paper cases.
Sift the flour, baking powder and cocoa together into a bowl.
Place the butter, sugar and vanilla extract in the bowl of an electric mixer and
beat on medium speed for 2–3 minutes or until light and creamy. Add the eggs,
one at a time, beating well after each addition and scraping down the sides of the
bowl as required. Add the flour mixture, in 2 batches, alternating with the milk.
Add the chocolate chips and mix until just combined.
Transfer the batter to a large piping bag fitted with a 3 cm (1¼ inch) plain
nozzle and pipe into the cases until three-quarters full.
Bake for 10–11 minutes or until just cooked and they spring back lightly to
the touch. Cool for 1–2 minutes in the tins, then turn out onto wire racks to cool
completely.
To make the cookie crumbs, place all of the ingredients in a bowl and combine
well. Set aside.
To make the sauce, place the chocolate, cream and butter in the top of a
double boiler over medium heat and stir until melted and smooth. Leave to cool
slightly.
To make the frosting, place the eggwhite, sugar and cream of tartar in the top
of a double boiler over medium heat and whisk for 3 minutes or until the sugar
has dissolved and the mixture is warm. Remove from the heat, add the vanilla
extract and, using electric beaters, beat for 6–7 minutes or until stiff peaks form.
Immediately transfer into a piping bag fitted with a 1 cm (½ inch) plain nozzle
and pipe onto the cupcakes. Lightly toast the frosting with a kitchen blowtorch,
then drizzle each cupcake with the sauce and sprinkle with the crumbs.
MAKES 42
180 g (6 oz) plain (all-purpose) flour
1 teaspoon baking powder
30 g (1 oz/¼ cup) cocoa powder
150 g (5½ oz) unsalted butter
150 g (5½ oz) caster (superfine) sugar
1 teaspoon natural vanilla extract
3 eggs
3 tablespoons milk
50 g (1¾ oz/ cup) mini milk chocolate chips

COOKIE CRUMBS
2 wheat digestive biscuits, finely crushed
¾ teaspoon caster (superfine) sugar
¼ teaspoon ground cinnamon

CHOCOLATE SAUCE
85 g (3 oz/½ cup) mini milk chocolate chips
3 tablespoons pouring (single) cream
1 teaspoon unsalted butter
MARSHMALLOW FROSTING
3 eggwhites
165 g (5¾ oz/¾ cup) caster (superfine) sugar
¼ teaspoon cream of tartar
½ teaspoon natural vanilla extract
layered jellies
with citrus and pomegranate

To make the blood orange jelly, place the juice and sugar in a small saucepan
over medium heat and stir until the sugar has dissolved. Remove from the heat,
add the gelatine and stir until dissolved. Cool slightly, then divide among 16 x
125 ml (4½ fl oz/½ cup) capacity jelly moulds and refrigerate for 1 hour or until
set.
To make the ruby grapefruit jelly, place the juice and sugar in a small
saucepan over medium heat and stir until the sugar has dissolved. Remove from
the heat, add the gelatine and stir until dissolved. Cool slightly, then distribute
evenly into each of the moulds and refrigerate for 1 hour or until set.
To make the pomegranate jelly, place the juice and sugar in a small saucepan
over medium heat and stir until the sugar has dissolved. Remove from the heat,
add the gelatine and stir until dissolved. Cool slightly, then distribute evenly into
each of the moulds and refrigerate for 1 hour or until set.
To serve, unmould the jellies onto serving plates, scatter around the
pomegranate seeds and garnish with the fairy floss.
MAKES 16

4 small pomegranates, seeds removed

Persian fairy floss

BLOOD ORANGE JELLY

500 ml (18 fl oz/2 cups) blood orange juice, strained
220 g (7¾ oz/1 cup) caster (superfine) sugar
1 tablespoon powdered gelatine
RUBY GRAPEFRUIT JELLY

1 litre (35 fl oz/4 cups) ruby grapefruit juice, strained

220 g (7¾ oz/1 cup) caster (superfine) sugar
2 tablespoons powdered gelatine
POMEGRANATE JELLY

500 ml (18 fl oz/2 cups) pomegranate juice, strained

165 g (5¾ oz/¾ cup) caster (superfine) sugar
1 tablespoon powdered gelatine

blood orange macarons

Line 2 baking trays with baking paper. Process the almond meal and icing sugar
in a food processor until combined, then sift twice. Place the eggwhite in the
bowl of an electric mixer and beat on medium speed until frothy, then increase
the speed while gradually adding the caster sugar. Continue beating until stiff
peaks form. Mix in the orange extract and colouring. Fold one-third into the
almond mixture and combine well. Gently fold through the remaining eggwhite
mixture; it should be glossy and thick, not thin and runny.
Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3
cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave for 1–6
hours (depending on the humidity) or until a crust forms; the macarons should
no longer be sticky.
To make the curd, place the egg yolks, juices and sugar in a saucepan over
medium–low heat and stir continuously for 8–9 minutes or until thick and the
mixture coats a wooden spoon. Remove from the heat and add the butter, 1 cube
at a time, beating well after each addition. Cover with plastic wrap and
refrigerate for 1 hour.
Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18
minutes until they rise slightly. Immediately slide the macarons and paper off the
trays onto wire racks to cool completely.
Transfer the curd to a piping bag fitted with a 1 cm (½ inch) plain nozzle and
pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining
macarons.
MAKES ABOUT 30

120 g (4¼ oz) almond meal (ground almonds)

220 g (7¾ oz) icing (confectioners’) sugar
110 g (3¾ oz) eggwhite
30 g (1 oz) caster (superfine) sugar
1 teaspoon natural orange extract
orange or red food colouring, paste or powdered is preferable

BLOOD ORANGE CURD

6 egg yolks
125 ml (4½ fl oz/½ cup) blood orange juice, strained
1½ tablespoons lemon juice
165 g (5¾ oz/¾ cup) caster (superfine) sugar
80 g (2¾ oz) unsalted butter, cubed
choc-mint whoopie pies
with marshmallow frosting

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3
whoopie pie tins. Sift the flour, cocoa and bicarbonate of soda together into a
large bowl. Place the sugar and butter in the bowl of an electric mixer and beat
on medium speed for 1–2 minutes or until light and creamy. Add the vanilla and
mint extracts and egg and beat for a further minute. Reduce the speed and add
the flour mixture, in 3 batches, alternating with the milk and beat until
combined, scraping down the sides of the bowl as required.
Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the
trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on
the trays, then transfer to wire racks to cool completely.
Meanwhile, to make the frosting, place the eggwhite, sugar and cream of
tartar in the top of a double boiler over medium heat and whisk for 3 minutes or
until warm and the sugar has dissolved. Remove from the heat, add the schnapps
and, using electric beaters, beat for 6–7 minutes or until glossy and stiff peaks
form.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2
tablespoons of filling onto half of the cookies. Sandwich with the remaining
cookies and roll the sides of the pies in the crushed peppermint candies to coat.
MAKES 12
150 g (5½ oz/1 cup) plain (all-purpose) flour
60 g (2¼ oz/½ cup) cocoa powder
½ teaspoon bicarbonate of soda (baking soda)
145 g (5¼ oz/ cup) caster (superfine) sugar
90 g (3¼ oz) unsalted butter, at room temperature
½ teaspoon natural vanilla extract
1 teaspoon mint extract
1 egg
250 ml (9 fl oz/1 cup) milk
120 g (4¼ oz) crushed peppermint candies, for decoration

MARSHMALLOW FROSTING
3 eggwhites
165 g (5¾ oz/¾ cup) caster (superfine) sugar
¼ teaspoon cream of tartar
2 teaspoons peppermint schnapps

ginger whoopie pies

with spiced candied ginger cream

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3
whoopie pie tins. Sift the flour, bicarbonate of soda, salt and ginger together into
a large bowl. Place the sugars and butter in the bowl of an electric mixer and
beat on medium speed for 1–2 minutes or until light and creamy. Add the vanilla
extract and egg and beat for a further minute. Reduce the speed and add the flour
mixture, in 3 batches, alternating with the milk and beat until combined,
scraping down the sides of the bowl as required.
Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the
trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on
the trays, then transfer to wire racks to cool completely.
Meanwhile, to make the ginger cream, place the cream cheese and butter in
the bowl of an electric mixer and beat on medium speed for 2–3 minutes or until
combined and smooth. Reduce the speed and add the maple syrup, icing sugar
and spices and beat until combined. Fold in the candied ginger, cover with
plastic wrap and refrigerate for 20 minutes or until firm.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2
tablespoons of filling onto half of the cookies. Sandwich with the remaining
cookies.
MAKES 15

260 g (9¼ oz/1¾ cups) plain (all-purpose) flour

1 teaspoon bicarbonate of soda (baking soda)
pinch of salt
1 teaspoon ground ginger
110 g (3¾ oz/½ cup) caster (superfine) sugar
95 g (3 oz/½ cup lightly packed) brown sugar
125 g (4½ oz) unsalted butter, at room temperature
½ teaspoon natural vanilla extract
1 egg
250 ml (9 fl oz/1 cup) milk

SPICED CANDIED GINGER CREAM

375 g (13 oz/1½ cups) cream cheese, at room temperature
75 g (2¾ oz) unsalted butter, at room temperature
2 teaspoons maple syrup
125 g (4½ oz/1 cup) icing (confectioners’) sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
35 g (1¼ oz) candied ginger, chopped
watermelon margarita pops
with sweet and salty lime wedges

Combine the watermelon, lime juice, agave syrup, tequila and Cointreau in a
bowl and leave for 20 minutes. Transfer to a blender and pulse until juicy but
with chunks of watermelon remaining.
Pour into 12 x 60 ml (2 fl oz/¼ cup) popsicle moulds. Cover with plastic wrap
and insert a stick through the plastic into each pop. Freeze for 8–10 hours or
until completely frozen.
To serve, place the salt and sugar on separate plates. Dip one side of each lime
wedge in the salt, then the other side in the sugar. Skewer a lime wedge through
the bottom of each stick.
NOTE: Agave syrup is available from health food shops.
MAKES 12

550 g (1 lb 4 oz) seedless watermelon, rind removed and cut into small chunks
40 ml (1¼ fl oz) lime juice
40 ml (1¼ fl oz) agave syrup (see note)
45 ml (1 fl oz) tequila
15 ml (½ fl oz) Cointreau
12 popsicle sticks
2 tablespoons fine sea salt
2 tablespoons caster (superfine) sugar
10 lime wedges

lemon meringue cupcakes

Preheat the oven to 175°C (340°F/Gas 3–4). Line 12 x 80 ml (2½ fl oz/ cup)
capacity muffin holes with paper cases. Sift the flour and baking powder
together into a bowl. Place the butter and sugar in the bowl of an electric mixer
and beat for 2–3 minutes or until light and creamy. Add the eggs, one at a time,
beating well after each addition. Add the flour mixture, in 3 batches, alternating
with the milk and beat until combined, scraping down the sides of the bowl as
required. Add the lemon extract and zest and beat to combine. Divide between
the cases and bake for 18–20 minutes or until lightly golden and when a skewer
inserted into the centre comes out clean. Cool in the tin for 4–5 minutes, then
turn out onto wire racks to cool completely.
Using a melon baller, remove a scoop of cake from each cupcake. Fill each
hole with 1–1½ tablespoons of lemon curd.
To make the meringue, place all of the ingredients in the top of a double boiler
over medium heat and whisk continuously for 3–4 minutes or until the mixture is
hot to the touch and reaches 50°C (122°F) on a candy thermometer. Remove the
bowl and, using electric beaters, beat the mixture on high speed until glossy and
stiff peaks form. Immediately cover each cupcake with meringue, using a
spatula, then lightly toast with a kitchen blowtorch.
MAKES 12

185 g (6¼ cups) plain (all-purpose) flour

1½ teaspoons baking powder
125 g (4½ oz) unsalted butter, at room temperature
145 g (5¼ oz/ cup) caster (superfine) sugar
2 eggs
125 ml (4½ fl oz/½ cup) milk
½ teaspoon natural lemon extract
1 tablespoon finely grated lemon zest
60 g (2¼ oz/ ¼ cup) store-bought lemon curd

MERINGUE
130 g (4¾ oz) caster (superfine) sugar
95 g (3 oz) eggwhite
teaspoon salt
brownie bites
with cheesecake topping

Preheat the oven to 165°C (320°F/Gas 3). Grease and line a 27 cm x 17.5 cm
(10¾ inch x 6¾ inch) slice tin with baking paper.
To make the topping, place the cream cheese and sugar in the bowl of an
electric mixer and beat on medium speed for 2–3 minutes or until smooth. Add
the egg, flour and vanilla extract and beat to combine. Transfer to a bowl and set
aside.
Place the butter and chocolate in the top of a double boiler over medium heat
and stir until melted and smooth. Place the sugar and eggs in the bowl of an
electric mixer and beat for 2 minutes or until light and creamy. Add the flour,
vanilla extract and salt and beat to combine.
Pour the chocolate mixture into the tin. Spoon the topping over and spread
evenly. Using a butter knife, cut into the mixture to create a marbled effect. Bake
for 30–35 minutes or until cooked through. Cool completely in the tin, then slice
into 2.5 cm x 2.5 cm (1 inch x 1 inch) bites.
MAKES 70

125 g (4½ oz) unsalted butter

200 g (7 oz) dark chocolate (70% cocoa solids), finely chopped
220 g (7¾ oz/1 cup) caster (superfine) sugar
3 eggs
150 g (5½ oz/1 cup) plain (all-purpose) flour
1 teaspoon natural vanilla extract
¼ teaspoon salt

CHEESECAKE TOPPING
180 g (6 oz) cream cheese
75 g (2¾ oz/ cup) caster (superfine) sugar
1 egg
1 tablespoon plain (all-purpose) flour
1 teaspoon natural vanilla extract

glitter pops

To make the cake, preheat the oven to 180°C (350°F/Gas 4). Grease and line a
31 cm x 21 cm x 5 cm (12½ inch x 8¼ inch x 2 inch) cake tin with baking paper.
Sift the flour, baking powder and salt together into a bowl. Place the butter and
sugar in the bowl of an electric mixer and beat on medium speed for 2–3 minutes
or until light and creamy. Add the eggs, one at a time, beating well after each
addition. Add the sour cream and liqueur and mix well. Add the milk and
vinegar, in 2 batches, alternating with the flour mixture, scraping down the sides
of the bowl as required. Pour into the tin and bake for 35–40 minutes or until a
skewer inserted into the centre comes out clean. Cool completely in the tin. Slice
off the sides, top and bottom of the cake and discard. Finely crumble the
remaining cake into a large bowl.
Place the butter and cream cheese in the bowl of an electric mixer and beat on
medium speed for 2 minutes or until smooth. Add the icing sugar and liqueur
and mix well. Add to the cake crumbs and mix well; the mixture should stick
together when squeezed in your hands.
Line 2 baking trays with baking paper and roll the mixture into 30 g (1 oz)
balls. Insert a stick into each ball, place on the trays and refrigerate for 30
minutes or until chilled and firm.
Carefully dip each pop in the melted chocolate, gently twirling off any excess.
Sprinkle with the sanding sugar and stand in Styrofoam to dry. Serve
immediately or store in an airtight container in the refrigerator for 3–4 days.
NOTE: Sanding sugar is available from specialist cake decorating shops or
online.
MAKES 45–50

80 g (2¾ oz) unsalted butter, at room temperature

250 g (9 oz/1 cup) cream cheese, at room temperature
125 g (4½ oz/1 cup) icing (confectioners’) sugar
2 tablespoons white chocolate liqueur
50 lollipop sticks
650 g (1 lb 7 oz) white chocolate, melted
75 g (2¾ oz/ cup) gold sanding sugar (see note)

WHITE CHOCOLATE CAKE

300 g (10½ oz/2 cups) plain (all-purpose) flour
2 teaspoons baking powder
¼ teaspoon salt
225 g (8 oz) unsalted butter, at room temperature
440 g (15½ oz/2 cups) caster (superfine) sugar
4 eggs
85 g (3 oz/ cup) sour cream
65 ml (2¼ fl oz) white chocolate liqueur
65 ml (2¼ fl oz) milk
1 tablespoon white vinegar
gingersnap and peach
ice-cream sandwiches

To make the cookies, preheat the oven to 180°C (350°F/Gas 4). Line 2 baking
trays with baking paper. Sift the flour, bicarbonate of soda, spices and salt
together into a bowl. Place the butter and caster sugar in the bowl of an electric
mixer and beat on medium speed for 2–3 minutes or until light and creamy. Add
the egg and molasses and mix well. Add the flour mixture and gingers and mix
well, scraping down the sides of the bowl.
Roll the dough into 15 g (½ oz) balls. Roll each in the raw sugar, place 3 cm–5
cm (1¼ inches–2 inches) apart on the trays and flatten with the base of a glass
dipped in raw sugar. Bake for 7–9 minutes or until crisp. Cool completely on the
trays. Use immediately or store in an airtight container for up to 4 days.
Line 2 baking trays with baking paper. Use a small ice-cream scoop or melon
baller to scoop out 30 balls of ice-cream, place on the trays and refrigerate for 2–
3 minutes or until slightly softened. Place the balls on half of the cookies and
sandwich with the remaining cookies. Place in the freezer until ready to serve.
NOTE: Golden caster sugar is available from gourmet food shops. Blackstrap
molasses is available from health food shops. To make slightly larger ice-cream
sandwiches, roll the dough into 30 g (1 oz) balls and bake for 12–15 minutes;
makes 15 sandwiches. Alternatively, roll the mixture into 20 g (¾ oz) balls and
bake for 10–12 minutes; makes 20 sandwiches.
MAKES 30

1.5 litres (52 fl oz/6 cups) peach ice-cream

GINGERSNAP COOKIES
300 g (10½ oz/2 cups) plain (all-purpose) flour
1½ teaspoons bicarbonate of soda (baking soda)
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt
125 g (4½ oz) unsalted butter, at room temperature
220 g (7¾ oz/1 cup) golden caster (superfine) sugar (see note)
1 egg, lightly beaten
85 ml (4 fl oz/¼ cup) unsulphured blackstrap molasses (see note)
2 teaspoons freshly grated ginger
½ cup minced candied ginger
140 g (5 oz/ cup) raw (demerara) sugar
chocolate indulgence
ice-cream sandwiches

To make the cookies, preheat the oven to 175°C (340°F/Gas 3–4). Line 2 baking
trays with baking paper. Sift together the flour, baking powder and cocoa. Place
the butter, sugar and vanilla extract in the bowl of an electric mixer and beat on
medium speed for 1–2 minutes or until light and creamy. Add the egg and mix
well. Add the flour mixture and mix well. Stir in the chocolate chips.
Roll the dough into 20 g (¾ oz) balls and place on the trays 3 cm–5 cm (1¼
inches–2 inches) apart. Flatten each with the palm of your hand or the base of a
floured glass. Bake for 7 minutes or until fragrant. Cool for 2 minutes on the
trays, then remove to wire racks and cool completely. Use immediately or store
in an airtight container for up to 4 days.
Line 2 baking trays with baking paper. Use a small ice-cream scoop or melon
baller to scoop out 20 balls of ice-cream, place on the trays and refrigerate for 2–
3 minutes or until slightly softened. Place the balls on half of the cookies, then
sandwich with the remaining cookies. Place on the trays and freeze until firm.
Working with one sandwich at a time, carefully dip half a sandwich in the
melted chocolate and place on the tray. Repeat with the remaining balls and
cookies. Place in the freezer until ready to serve.
NOTE: To make slightly larger ice-cream sandwiches, roll the mixture into
25 g (1 oz) balls and bake for 8–9 minutes; makes 15 sandwiches. Alternatively,
roll the mixture into 30 g (1 oz) balls and bake for 10–11 minutes; makes 13
sandwiches.
MAKES 20

1 litre (35 fl oz/4 cups) chocolate ice-cream

225 g (8 oz) dark chocolate (70% cocoa solids), melted

CHOCOLATE CHIP COOKIES

150 g (5½ oz/1 cup) plain (all-purpose) flour, plus 2 tablespoons extra
1 teaspoon baking powder
40 g (1½ oz/ cup) cocoa powder
125 g (4½ oz) unsalted butter, at room temperature
165 g (5¾ oz/¾ cup) caster (superfine) sugar
1 teaspoon natural vanilla extract
1 egg
120 g (4¼ oz/¾ cup) mini milk
chocolate chips
120 g (4¼ oz/¾ cup) mini dark
chocolate chips
banana daiquiri cupcakes

Preheat the oven to 180°C (350°F/Gas 4). Line 36 x 30 ml (1 fl oz/ cup)

capacity mini-muffin holes with paper cases.
Sift the flour, bicarbonate of soda and baking powder together into a bowl.
Combine the banana, buttermilk and rum. Place the butter and sugar in the bowl
of an electric mixer and beat on medium speed for 2–3 minutes or until light and
creamy. Add the egg and beat well. Add the banana mixture, in 3 batches,
alternating with the flour mixture, scraping down the sides of the bowl as
required.
Transfer the batter to a large piping bag fitted with a 1 cm (½ inch) plain
nozzle and pipe into the cases, filling them three-quarters full. Bake for 10
minutes or until lightly golden and they spring back lightly to the touch. Cool in
the tins for 1–2 minutes, then turn out onto wire racks to cool completely.
To make the frosting, place the eggwhite, sugar, glucose and 2 tablespoons
water in the top of a double boiler over medium heat and, using electric beaters,
beat for 7–8 minutes or until glossy and stiff. Add the rum and coconut extract
and beat for a further minute. Immediately frost the cupcakes and top with the
shredded coconut.
MAKES 36

150 g (5½ oz/1 cup) plain (all-purpose) flour

½ teaspoon bicarbonate of soda (baking soda)
¼ teaspoon baking powder
175 g (6 oz/about 2) mashed banana
3 tablespoons buttermilk
30 ml (1 fl oz) dark rum
65 g (2 oz) unsalted butter, at room temperature
95 g (3 oz/½ cup lightly packed) soft brown sugar
1 egg
COCONUT AND RUM FROSTING'
2 eggwhites
110 g (3¾ oz/½ cup) caster (superfine) sugar
3 tablespoons glucose syrup
40 ml (1¼ fl oz) dark rum
1 teaspoon natural coconut extract
30 g (1 oz/½ cup) shredded coconut, toasted (optional)
chocolate macarons
with espresso and cocoa nibs

Line 2 baking trays with baking paper. Process the almond meal, cocoa and icing
sugar in a food processor until combined, then sift twice. Place the eggwhite in
the bowl of an electric mixer and beat on medium speed until frothy, then
increase the speed while gradually adding the caster sugar. Continue beating
until stiff peaks form. Fold one-third into the almond mixture and combine well.
Gently fold through the remaining eggwhite mixture; it should be glossy and
thick, not thin and runny.
Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3
cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave at room
temperature for 1–6 hours (depending on the humidity) or until a crust forms; the
macarons should no longer be sticky to the touch.
Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18
minutes until they rise slightly. Immediately slide the macarons and paper off the
trays onto wire racks to cool completely.
Meanwhile, to make the ganache, place the cream and coffee granules in the
top of a double boiler over medium heat and stir until the coffee has dissolved.
Add the chocolate and stir until melted and smooth. Refrigerate for 20–25
minutes or until firm but pliable, then gently stir through the cocoa nibs.
Transfer to a small piping bag fitted with a 1 cm (½ inch) plain nozzle and
pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining
macarons.
NOTE: Cocoa nibs are available from gourmet food shops.
MAKES ABOUT 30

110 g (3¾ oz) almond meal (ground almonds)

15 g (½ oz) cocoa powder
200 g (7 oz) icing (confectioners’) sugar
110 g (3¾ oz) eggwhite
30 g (1 oz) caster (superfine) sugar
ESPRESSO GANACHE
80 ml (2½ fl oz/ cup) pouring (single) cream
2 teaspoons instant coffee granules
120 g (4¼ oz) dark chocolate (70% cocoa solids), chopped
2 tablespoons cocoa nibs (see note)
lemon madeleines
with limoncello glaze

Preheat the oven to 180°C (350°F/Gas 4). Grease 2 madeleine tins.

Sift the flour and baking powder together into a bowl. Place the eggs, sugar and
lemon zest and extract in the bowl of an electric mixer and whisk on medium–
high speed for 4–5 minutes or until pale and thickened. Gently fold in the flour
mixture. Fold in the butter, a little at a time, folding well after each addition.
Leave to rest for 15–20 minutes.
Meanwhile, to make the glaze, whisk all of the ingredients in a bowl until
combined and smooth. Set aside.
Fill the tins with the madeleine mixture until three-quarters full and bake for
7–9 minutes or until the edges are light golden. Turn out onto wire racks and
cool for 2–3 minutes, then spoon over the glaze to coat.
Repeat with the remaining batter. Madeleines are best eaten on the day of
making.
MAKES 48

130 g (4¾ oz) plain (all-purpose) flour

½ teaspoon baking powder
3 eggs
130 g (4¾ oz) caster (superfine) sugar
2 tablespoons finely grated lemon zest
1 teaspoon natural lemon extract
115 g (4 oz) unsalted butter, melted

LIMONCELLO GLAZE
190 g (6¾ oz/1½ cups) icing (confectioners’) sugar
2 tablespoons lemon juice
40 ml (1¼ fl oz) limoncello
double chocolate
whoopie pies

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3
whoopie pie tins. Sift the flour, cocoa and bicarbonate of soda together into a
large bowl. Place the sugar and butter in the bowl of an electric mixer and beat
on medium speed for 2–3 minutes or until light and creamy. Add the vanilla
extract and egg and beat for a further minute. Reduce the speed and add the flour
mixture, in 3 batches, alternating with the milk and beat until combined,
scraping down the sides of the bowl as required.
Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the trays
and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on the
trays, then transfer to wire racks to cool completely.
Meanwhile, to make the buttercream, place the eggwhite and sugar in the top
of a double boiler over medium heat and whisk for 3–4 minutes or until warm
and the sugar has dissolved. Remove from the heat. Using electric beaters, beat
the mixture on medium–high speed for 6–7 minutes or until glossy and stiff
peaks form. Reduce the speed and add the butter, 1 cube at a time, beating well
after each addition. Continue to beat for 2–3 minutes. Combine the melted
chocolate and cocoa. Add to the eggwhite mixture and beat to combine.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2
tablespoons of filling onto half of the cookies. Sandwich with the remaining
cookies.
MAKES 12

150 g (5½ oz/1 cup) plain (all-purpose) flour

60 g (2¼ oz/½ cup) cocoa powder
½ teaspoon bicarbonate of soda (baking soda)
145 g (5¼ oz/ cup) caster (superfine) sugar
90 g (3¼ oz) unsalted butter, at room temperature
1 teaspoon natural vanilla extract
1 egg
250 ml (9 fl oz/1 cup) milk

CHOCOLATE BUTTERCREAM
3 eggwhites
145 g (5¼ oz/ cup) caster (superfine) sugar
160 g (5 oz) unsalted butter, cubed and at room temperature 125 g (4½ oz)
dark chocolate (65% cocoa solids), melted
2 tablespoons cocoa powder
g & t pops

Place the lemon and lime juices, sugar and lime slices in a non-reactive saucepan
over medium heat and simmer for 1–2 minutes or until the sugar has dissolved.
Remove from the heat and leave to cool for 5 minutes.
Add the tonic and gin to the lemon syrup and stir to combine. Pour into 10 x
60 ml (2 fl oz/¼ cup) popsicle moulds and add a lime slice to each. Cover with
plastic wrap and insert a stick through the plastic into each pop. Freeze for 8–10
hours or until completely frozen.
MAKES 10

85 ml (2¾ fl oz) lemon juice

60 ml (2 fl oz/¼ cup) lime juice
165 g (5¾ oz/¾ cup) caster (superfine) sugar
10 small lime or lemon slices
300 ml (10½ fl oz) tonic water
65 ml (2¼ fl oz) gin
10 popsicle sticks

pimm’s pops

Place all of the ingredients, except the sticks, in a large measuring jug and
refrigerate for 1–2 hours to infuse.
Pour the Pimm’s mixture into 10 x 60 ml (2 fl oz/¼ cup) capacity popsicle
moulds and add a mint leaf, piece of fruit or slice of cucumber to each popsicle.
Cover with plastic wrap and insert a stick through the plastic into each pop.
Freeze for 8–10 hours or until completely frozen.
MAKES 10

250 ml (9 fl oz/1 cup) ginger ale

250 ml (9 fl oz/1 cup) lemonade
185 ml (6 fl oz/¾ cup) Pimm’s
8 mint leaves
2 orange slices
2 lemon slices
4 small cucumber slices
4 strawberries, halved
10 popsicle sticks
persian rose macarons

Line 2 baking trays with baking paper. Process the almond meal, pistachios and
icing sugar in a food processor until the pistachios are finely chopped, then sift
twice. Place the eggwhite in the bowl of an electric mixer and beat on medium
speed until frothy, then increase the speed while gradually adding the caster
sugar. Beat until stiff peaks form. Mix in enough colouring for desired effect.
Fold one-third into the almond mixture and combine well. Gently fold through
the remaining eggwhite mixture; it should be glossy and thick, not thin and
runny.
Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3
cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave at room
temperature for 1–6 hours (depending on the humidity) or until a crust forms; the
macarons should no longer be sticky to the touch.
Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18
minutes until they rise slightly. Immediately slide the macarons and paper off the
trays onto wire racks to cool completely.
To make the buttercream, place the sugar and eggwhite in the top of a double
boiler over medium heat and whisk for 3–4 minutes or until warm and the sugar
has dissolved. Remove from the heat. Using electric beaters, beat the mixture on
medium–high speed for 6–7 minutes or until glossy and stiff peaks form. Reduce
the speed and add the butter, 1 cube at a time, beating well after each addition.
Mix in the rosewater and enough colouring for desired effect.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe
about 1 teaspoon onto half of the macarons. Sandwich with the remaining
macarons.
MAKES ABOUT 30

80 g (2¾ oz/¾ cup) almond meal (ground almonds)

40 g (1½ oz) pistachio kernels
220 g (7¾ oz) icing (confectioners’) sugar
110 g (3¾ oz) eggwhite
30 g (1 oz) caster (superfine) sugar
green food colouring, paste or powdered is preferable

ROSE BUTTERCREAM
100 g (3½ oz) caster (superfine) sugar
2 eggwhites
185 g (6½ oz) unsalted butter, cubed and at room temperature
3 teaspoons rosewater
pink food colouring, paste or powdered is preferable
black velvet whoopie pies

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3
whoopie pie tins. Sift the flour, cocoa, bicarbonate of soda and salt together into
a large bowl. Place the sugar and butter in the bowl of an electric mixer and beat
on medium speed for 1–2 minutes or until light and creamy. Add the vanilla
extract and egg and beat for a further minute. Reduce the speed and add the flour
mixture, in 3 batches, alternating with the buttermilk and beat until just
combined, then beat in the vinegar, scraping down the sides of the bowl as
required.
Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the
trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on
the trays, then transfer to wire racks to cool completely.
Meanwhile, to make the frosting, place the cream cheese, butter and vanilla
extract in the bowl of an electric mixer and beat on medium– high speed for 2–3
minutes or until combined and smooth. Reduce the speed, add the icing sugar
and beat until combined. Cover with plastic wrap and refrigerate for 20–25
minutes or until firm.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2
tablespoons of filling onto half of the cookies. Sandwich with the remaining
cookies.
MAKES 15

225 g (8 oz/1½ cups) plain (all-purpose) flour

60 g (2¼ oz/½ cup) cocoa powder
1 teaspoon bicarbonate of soda (baking soda)
pinch of salt
160 g (5 oz/1 cup) brown sugar
125 g (4½ oz) unsalted butter, at room temperature
1 teaspoon natural vanilla extract
1 egg
250 ml (9 fl oz/1 cup) buttermilk
½ teaspoon white vinegar

CREAM CHEESE FROSTING

375 g (13 oz/1½ cups) cream cheese, at room temperature
75 g (2¾ oz) unsalted butter, at room temperature
1 teaspoon natural vanilla extract
125 g (4½ oz/1 cup) icing (confectioners’) sugar, sifted
walnut brownie pops

To make the brownie, preheat the oven to 175°C (340°F/Gas 3–4). Grease and
line a 31 cm x 21 cm x 5 cm (12½ inch x 8¼ inch x 2 inch) cake tin with baking
paper. Place the chocolate and butter in the top of a double boiler over medium
heat and stir until melted and smooth. Add the sugars and stir until dissolved.
Remove from the heat and cool slightly. Add the egg and vanilla extract and stir
to combine. Sift the flour and cocoa together into a large bowl, add the chocolate
mixture, combine well and stir in the walnuts.
Pour into the tin and bake for 25–30 minutes or until still fudgy and a skewer
inserted into the centre comes out with moist crumbs. Cool completely in the tin.
Line 2 baking trays with baking paper. Using a small ice-cream scoop, scoop
out balls of brownie onto the trays. Quickly roll each in the palms of your hands
to shape into a neat ball. Insert a stick into each ball and refrigerate for 2 hours
or until well chilled and firm.
Carefully dip each brownie pop in the melted chocolate and tap the stick on
the side of the bowl while slowly spinning to remove excess chocolate. Roll each
pop in the sprinkles to coat well. Stand in Styrofoam to dry. Serve immediately
or store in an airtight container in the refrigerator for 3–4 days.
40 lollipop sticks
500 g (1 lb 2 oz) dark chocolate (70% cocoa solids), melted
chocolate sprinkles, for coating

WALNUT BROWNIE
300 g (10½ oz) dark chocolate (70% cocoa solids), finely chopped
185 g (6½ oz) unsalted butter, at room temperature
330 g (11¾ oz/1½ cups) caster (superfine) sugar
45 g (1¾ oz/¼ cup lightly packed) soft brown sugar
4 eggs, lightly beaten
2 teaspoons natural vanilla extract
150 g (5½ oz/1 cup) plain (all-purpose) flour
2 tablespoons cocoa powder
100 g (3½ oz/1 cup) walnuts, finely chopped
tangerine mimosa jellies

Place the juice, wine and sugar in a saucepan over medium–low heat and bring
to a simmer, stirring until the sugar has dissolved. Remove from the heat.
Add the gelatine and stir until dissolved. Cool to room temperature, then pour
into 12 Champagne glasses and refrigerate for 2–3 hours or until set.
To serve, garnish with the fairy floss.
MAKES 12

400 ml (14 fl oz) tangerine juice, strained

1.1 litres (38½ fl oz) sparkling white wine
400 g (14 oz) caster (superfine) sugar
2 tablespoons powdered gelatine
Persian fairy floss, to garnish
passionfruit macarons

Line 2 baking trays with baking paper. Process the almond meal and icing sugar
in a food processor until combined, then sift twice. Place the eggwhite in the
bowl of an electric mixer and beat on medium speed until frothy, then increase
the speed while gradually adding the caster sugar. Continue beating until stiff
peaks form. Mix in enough colouring for desired effect. Fold one-third into the
almond mixture and combine well. Gently fold through the remaining eggwhite
mixture; it should be glossy and thick, not thin and runny.
Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3
cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave for 1–6
hours (depending on the humidity) or until a crust forms; the macarons should
no longer be sticky.
To make the curd, place the egg yolks, sugar, pulp and lemon juice in a
saucepan over medium–low heat and, using a wooden spoon, stir continuously
for 8–9 minutes or until thick and the mixture coats the spoon. Remove from the
heat and add the butter, 1 cube at a time, beating well after each addition. Cover
with plastic wrap and refrigerate for 1 hour.
Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18
minutes until they rise slightly. Immediately slide the macarons and paper off the
trays onto wire racks to cool completely.
Transfer the curd to a piping bag fitted with a 1 cm (½ inch) plain nozzle and
pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining
macarons.
MAKES ABOUT 30
120 g (4¼ oz) almond meal (ground almonds)
220 g (7¾ oz) icing (confectioners’) sugar
110 g (3¾ oz) eggwhite
30 g (1 oz) caster (superfine) sugar
yellow food colouring, paste or powdered is preferable

PASSIONFRUIT CURD
5 egg yolks
165 g (5¾ oz/¾ cup) caster (superfine) sugar
125 ml (4½ fl oz/½ cup) passionfruit pulp
1 tablespoon lemon juice
80 g (2¾ oz) unsalted butter, cubed
peanut macarons
with salted caramel

Line 2 baking trays with baking paper. Process the almond meal, peanuts and
icing sugar in a food processor until the peanuts are finely chopped, then sift
twice. Place the eggwhite in the bowl of an electric mixer and beat on medium
speed until frothy, then increase the speed while gradually adding the caster
sugar. Beat until stiff peaks form. Fold one-third into the almond mixture and
combine well. Gently fold through the remaining eggwhite mixture; it should be
glossy and thick.
Transfer to a piping bag fitted with a 5 mm (¼ inch) nozzle and pipe 3 cm (1¼
inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave for 1–6 hours or
until a crust forms; the macarons should no longer be sticky.
Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18
minutes until they rise slightly. Immediately slide the macarons and paper off the
trays onto wire racks to cool completely.
To make the filling, place the sugar, glucose and 1½ tablespoons water in a
saucepan over medium–high heat, swirling the pan (do not stir) to dissolve the
sugar. Increase the heat to high, bring to the boil and cook until golden. Remove
from the heat and carefully add the cream. Place over low heat, add the butter, 1
cube at a time, beating well after each addition. Mix in the salt. Leave to cool
until thickened.
Transfer to a piping bag fitted with a 1 cm (½ inch) nozzle and pipe about 1
teaspoon onto half of the macarons. Sandwich with the remaining macarons.
MAKES ABOUT 30

80 g (2¾ oz/¾ cup) almond meal (ground almonds)

40 g (1½ oz) roasted peanuts
220 g (7¾ oz) icing (confectioners’) sugar
110 g (3¾ oz) eggwhite
30 g (1 oz) caster (superfine) sugar

SALTED CARAMEL FILLING

110 g (3¾ oz/½ cup) caster (superfine) sugar
2 teaspoons glucose syrup
3 tablespoons pouring (single) cream
60 g (2¼ oz) butter, cubed and at room temperature
¼ teaspoon fleur de sel or fine sea salt fl akes
ice-cream cake pops

To make the cake, preheat the oven to 180°C (350°F/Gas 4). Grease and line a
22 cm (8½ inch) round cake tin with baking paper. Sift the flour and cocoa
together into a large bowl. Combine the sugar and 125 ml (4½ fl oz/½ cup)
boiling water in the top of a double boiler over medium heat and stir until
dissolved. Add the butter and chopped chocolate and stir until melted and
smooth. Cool slightly. Combine the egg and vanilla extract, add to the flour
mixture and mix well. Add the chocolate mixture and mix well. Pour into the tin
and bake for 30–35 minutes or until a skewer inserted into the centre comes out
clean. Remove from the tin and cool completely on a wire rack. Finely crumble
the cake into a large bowl.
Place the butter, icing sugar and cocoa in the bowl of an electric mixer and
beat for 1–2 minutes or until light and creamy. Add the cream and mix well. Add
to the cake crumbs and, using your hands, mix well; the mixture should stick
together when squeezed.
Line 2 baking trays with baking paper. Roll the mixture into 30 g (1 oz) balls.
Press each onto an ice-cream cone and freeze for 15 minutes or until firm.
Carefully dip each pop in the melted dark chocolate, gently twirling off
excess. Stand in Styrofoam to dry. Using a teaspoon, drip some white chocolate
over the dark chocolate and coat with the sprinkles. Serve immediately or store
in an airtight container in the refrigerator for up to 3–4 days.

80 g (2¾ oz) unsalted butter, at room temperature

125 g (4½ oz/1 cup) icing (confectioners’) sugar
2 tablespoons cocoa powder
2 tablespoons pouring (single) cream
500 g (1 lb 2 oz) dark chocolate
(65% cocoa solids), finely chopped
30 mini waffle ice-cream cones
500 g (1 lb 2 oz) dark chocolate (65% cocoa solids), melted
200 g (7 oz) white chocolate, melted sprinkles, to decorate

CHOCOLATE CAKE
110 g (3¾ oz) self-raising (self-rising) flour
40 g (1½ oz/ cup) cocoa powder
200 g (7 oz) caster (superfine) sugar
80 g (2¾ oz) unsalted butter, at room temperature
125 g (4½ oz) dark chocolate (65% cocoa solids), finely chopped
2 eggs, lightly beaten
1 teaspoon natural vanilla extract

meyer lemon bars

Preheat the oven to 180°C (350°F/Gas 4).

To make the crust, place the flour and sugar in the bowl of a food processor
and pulse to combine. Add the butter, 1 piece at a time, until the mixture
resembles pea-sized crumbs.
Press the mixture into the base of a 23.5 cm x 33.5 cm (9¼ inch x 13¼ inch)
slice tin. Bake for 18–20 minutes or until golden. Cool in the tin for 20–30
minutes.
Reduce the temperature to 150°C (300°F/Gas 2). Whisk the eggs, sugar, flour
and lemon juice together in a bowl until combined and smooth. Stir in the zest
and pour over the crust. Bake for 25–30 minutes or until set. Remove from the
oven and cool completely on a wire rack. Dust with the extra icing sugar and cut
into 6 cm x 2.5 cm (2½ x 1 inch) bars.
NOTE: Meyer lemons are available in the cooler months from select
greengrocers and farmers’ markets.
MAKES 25
6 eggs
550 g (1 lb 4 oz/2½ cups) caster (superfine) sugar
75 g (2¾ oz/½ cup) plain (all-purpose) flour
250 ml (9 fl oz/1 cup) meyer lemon juice, strained (see note)
3 tablespoons finely grated meyer lemon zest

SWEET CRUST
225 g (8 oz/1½ cups) plain (all-purpose) flour
65 g (2 oz/½ cup) icing (confectioners’) sugar, plus extra for dusting 180 g (6
oz) unsalted butter, cut into 10 pieces
blueberry mojito
popsicles

Place the sugar, mint, blueberries, lime juice and 3 tablespoons water in a
saucepan over medium heat and simmer for 1–2 minutes or until the sugar has
dissolved. Remove from the heat and leave to cool for 5 minutes to infuse.
Add the rum and soda to the blueberry syrup and stir to combine. Pour into 12
x 60 ml (2 fl oz/¼ cup) capacity popsicle moulds. Cover with plastic wrap and
insert a stick through the plastic into each pop. Freeze for 8–10 hours or until
completely frozen.
MAKES 12

110 g (3¾ oz/½ cup) golden caster (superfine) sugar

¼ cup chopped mint
115 g (4 oz/¾ cup) fresh blueberries
3 tablespoons lime juice
75 ml (2 fl oz) rum
300 ml (10½ fl oz) soda water
12 popsicle sticks

strawberry tartlets
with sticky balsamic glaze

To make the pastry, place the butter and icing sugar in the bowl of an electric
mixer and beat for 2–3 minutes or until light and creamy. Add the egg yolk and
vanilla seeds and beat to combine well. Add the flour and beat until just
combined. Turn the dough out onto a floured surface, shape into a disc, wrap in
plastic wrap and refrigerate for 1–2 hours.
Preheat the oven to 180°C (350°F/Gas 4).
Meanwhile, to make the glaze, place the vinegar and honey in a saucepan over
medium heat and simmer until reduced by one-third and the mixture is thick and
syrupy. Cool completely.
Roll the dough into 50 x 8 g (¼ oz) balls. Place each ball in a 3.5 cm (1¼
inch) fluted tartlet tin and press the pastry into the base and sides. Freeze for 10
minutes.
Place the pastry cases on baking trays and bake for 7–9 minutes or until
golden and cooked. If the pastry puffs up, use a teaspoon to gently push it down.
Cool in the tins for 8–10 minutes, then turn out onto wire racks and cool
completely.
To serve, combine the goat’s curd, ricotta, honey and orange zest in a bowl.
Transfer to a large piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe
the mixture into the cases. Top each with a strawberry half and drizzle with the
balsamic glaze.
MAKES ABOUT 50

300 g (10½ oz) goat’s curd

200 g (7 oz) ricotta
3 teaspoons orange blossom honey
1 teaspoon finely grated orange zest
25 strawberries, halved

VANILLA SHORTCRUST PASTRY

125 g (4½ oz) unsalted butter, at room temperature
80 g (2¾ oz) icing (confectioners’) sugar
1 egg yolk
½ vanilla bean, split and seeds scraped
200 g (7 oz/1 cups) plain (all-purpose) flour, sifted

BALSAMIC GLAZE
125 ml (4½ fl oz/½ cup) good-quality balsamic vinegar
115 g (4 oz/ cup) honey
persian florentines

Preheat the oven to 175°C (340°F/Gas 3–4). Line 2 baking trays with baking
paper.
Place the orange peel, cherries, nuts, orange blossom water and flour in a bowl
and stir to combine.
Place the butter, sugar, honey and cream in a saucepan over medium heat,
bring to the boil and cook until it reaches 112°C (234°F; soft-ball stage) on a
candy thermometer. Add to the fruit and nut mixture and stir to combine.
Drop 1-tablespoon amounts of mixture about 5 cm (2 inches) apart on the
trays and flatten slightly. Bake for 12–14 minutes or until golden and set. Cool
on the trays completely.
Place the melted chocolate in a small piping bag fitted with a 5 mm (¼ inch)
plain nozzle and pipe stripes across each cookie. Leave to set. Store in an airtight
container for up to 1 week.
MAKES 20

35 g (1¼ oz) chopped candied orange peel

100 g (3½ oz) dried sour cherries
80 g (2¾ oz) flaked almonds
65 g (2 oz) pistachio kernels, chopped
1¼ teaspoons orange blossom water
35 g (1¼ oz/¼ cup) plain (all-purpose) flour
40 g (1½ oz) unsalted butter
60 g (2¼ oz) caster (superfine) sugar
60 g (2¼ oz) honey
80 ml (2½ fl oz/ cup) pouring (single) cream
85 g (3 oz) dark chocolate (70% cocoa solids), melted
almond corkscrews

Preheat the oven to 180°C (350°F/Gas 4). Line 2 baking trays with baking paper.
Place the butter and sugar in the bowl of an electric mixer and beat on
medium speed for 2–3 minutes or until light and fluffy. Gradually add the
eggwhite and almond extract and beat well until combined. Add the flour and
beat to combine.
Transfer to a large piping bag fitted with a 5 mm (¼ inch) plain nozzle. Pipe
six 7 cm–8 cm (2¾ inch–3¼ inch) long lines about 5 cm (2 inches) apart onto
one tray. Only prepare one tray of cookies to bake at a time. Scatter the lines
with one-third of the almonds and bake for 4–5 minutes or until the edges begin
to turn golden.
Remove from the oven. Working quickly, lift a cookie off the tray, using a
spatula, then wrap it around the handle of a wooden spoon and leave to cool.
Repeat with the remaining cookies. If the cookies cool and harden before being
shaped, warm in the oven for 1 minute to soften. Slide the cooled corkscrews off
the spoons.
Repeat the process with the remaining mixture, piping lines onto a cool
baking tray each time. Store the corkscrews in an airtight container for 4 days.
MAKES 36

60 g (2¼ oz) unsalted butter, at room temperature

90 g (3¼ oz) caster (superfine) sugar
2 eggwhites, lightly beaten, at room temperature
1 teaspoon natural almond extract
50 g (1¾ oz/ cup) plain (all-purpose) flour
65 g (2 oz/¾ cup) toasted flaked almonds
spiced pumpkin whoopie
pies with pecan mascarpone

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3
whoopie pie tins. Sift the flour, spices, bicarbonate of soda and baking powder
together into a large bowl. Place the sugar and butter in the bowl of an electric
mixer and beat on medium speed for 1–2 minutes or until light and creamy. Add
the egg, pumpkin and vanilla extract and beat to combine well. Reduce the speed
and add the flour mixture, in 3 batches, alternating with the milk and beat until
combined, scraping down the sides of the bowl as required.
Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the
trays and bake for 9–12 minutes or until cooked through. Cool for 5 minutes on
the trays, then transfer to wire racks to cool completely.
To make the pecan mascarpone, whisk the cream until soft peaks form. Place
the mascarpone and vanilla extract in the bowl of an electric mixer and beat on
medium speed for 1–2 minutes or until combined and smooth. Reduce the speed,
add the icing sugar and nutmeg and beat until combined. Fold in the whipped
cream and the pecans. Cover with plastic wrap and refrigerate for 20 minutes or
until firm.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2
tablespoons of filling onto half of the cookies. Sandwich with the remaining
cookies.
NOTE: To make pumpkin purée, roast the pumpkin in a preheated 200°C
(400°F/Gas 6) oven until tender, then process in a food processor until it
becomes a smooth purée. Cool.
MAKES 16

150 g (5½ oz/1 cup) plain (all-purpose) flour

1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon bicarbonate of soda (baking soda)
½ teaspoon baking powder
185 g (6½ oz/1 cup lightly packed) soft brown sugar
125 g (4½ oz) unsalted butter, at room temperature
1 egg
250 g (9 oz/1 cup) pumpkin purée (see note)
½ teaspoon natural vanilla extract
125 ml (4½ fl oz/½ cup) milk

PECAN MASCARPONE
250 ml (9 fl oz/1 cup) pouring (single) cream
300 g (10½ oz) marscarpone, at room temperature
1 teaspoon natural vanilla extract
125 g (4½ oz/1 cup) icing (confectioners’) sugar, sifted
½ teaspoon ground nutmeg
35 g (1¼ oz/ cup) roasted pecans, chopped
hibiscus vodka pops

Place the hibiscus flowers or tea bags in a heatproof jug, add 500 ml (18 fl oz/2
cups) boiling water and leave for 15 minutes to infuse.
Remove the flowers or tea bags, add the agave syrup and stir until dissolved.
Add the vodka and leave to cool slightly.
Pour into 10 x 60 ml (2 fl oz/¼ cup) capacity popsicle moulds. Cover with
plastic wrap and insert a stick through the plastic into each pop. Freeze for 8–10
hours or until completely frozen.
NOTE: Dried hibiscus flowers and agave syrup are available from health
food shops.
MAKES 10

12 g (½ oz/¼ cup) dried hibiscus flowers or 3 hibiscus tea bags (see note)
60 ml (2 fl oz¼ cup) agave syrup (see note)
60 ml (2 fl oz/¼ cup) vodka
10 popsicle sticks
chocolate tarts
with raspberry

Place the chocolate and cream in the top of a double boiler over medium heat
and stir until melted and smooth. Mix in the raspberry extract, if using. Transfer
to a bowl and refrigerate for 20 minutes. Remove and stir, then refrigerate for a
further 20 minutes. Repeat the process twice more and continue chilling for 4
hours or overnight.
Meanwhile, to make the pastry, sift the flour and cocoa together into a bowl.
Place the butter and icing sugar in the bowl of an electric mixer and beat for 1–2
minutes or until light and creamy. Add the egg yolk and combine well. Add the
flour mixture and beat until just combined. Shape into a disc, wrap in plastic
wrap and refrigerate for 1–2 hours.
Preheat the oven to 180°C (350°F/Gas 4).
Roll the dough into 50 x 8 g (¼ oz) balls. Place each ball in a 3.5 cm (1¼
inch) fluted tartlet tin and press the pastry into the base and sides. Freeze for 10
minutes.
Place the pastry cases on baking trays and bake for 7–9 minutes or until
golden and cooked. If the pastry puffs up, use a teaspoon to gently push it down.
Cool in the tins for 8–10 minutes, then turn out onto wire racks to cool
completely.
Transfer the chocolate mixture to the bowl of an electric mixer and beat on
medium speed for 1–2 minutes or until soft peaks form. Transfer to a large
piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe into the cases. Top
with a raspberry.
MAKES ABOUT 50

400 g (14 oz) dark chocolate (65% cocoa solids), finely chopped
550 ml (19 fl oz) thickened cream
2 tablespoons natural raspberry extract (optional)
50 fresh raspberries
CHOCOLATE SHORTCRUST PASTRY

175 g (6 oz) plain (all-purpose) flour

25 g (1 oz) cocoa powder
125 g (4½ oz) unsalted butter, at room temperature
80 g (2¾ oz) icing (confectioners’) sugar
1 egg yolk

warm apple pie bites

To make the dough, place the flour, sugar and butter in the bowl of a food
processor and pulse until the mixture resembles breadcrumbs. Add the
buttermilk and pulse until the dough comes together to form a ball. Turn out onto
a floured surface, shape into a disc, wrap in plastic wrap and refrigerate for 2
hours.
Meanwhile, place the butter, apple, brown sugar, cinnamon and nutmeg in a
frying pan over medium heat and cook for 5–6 minutes or until the apple has
softened. Combine the orange juice and cornflour to make a paste, add to the
apple mixture and cook for 1 minute or until thickened. Add the orange zest and
cool to room temperature.
Roll out the dough on a floured surface to 3 mm ( inch) and, using a 9 cm
(3½ inch) round cutter, cut out circles. Re-roll the scraps and repeat. Place 2
teaspoons of apple mixture in the centre of each circle, fold in half and pinch the
edges together firmly to seal. Refrigerate for 15–20 minutes.
Combine the caster sugar and extra cinnamon together in a shallow bowl and
set aside.
Heat the oil in a deep-fryer or large, heavy-based frying pan to 175°C (340°F).
Deep-fry the pies, 3–4 at a time, for 1–2 minutes on each side or until lightly
golden. Drain on kitchen paper, then roll in the cinnamon sugar to coat. Serve
immediately.
MAKES 15–16

20 g (¾ oz) unsalted butter

400 g (14 oz/about 3) granny smith apples, peeled, cored and diced
45 g (1 oz/¼ cup lightly packed) soft brown sugar
½ teaspoon ground cinnamon, plus 2 teaspoons ground cinnamon extra, for
coating
½ teaspoon ground nutmeg
2 tablespoons orange juice
2 teaspoons cornflour
2 teaspoons finely grated orange zest
220 g (7¾ oz/1 cup) caster (superfine) sugar
vegetable oil, for deep-frying

DOUGH
375 g (13 oz/2½ cups) plain (all-purpose) flour
2 teaspoons caster (superfine) sugar
150 g (5½ oz) cold unsalted butter, cut into 12 pieces
125 ml (4½ fl oz/½ cup) buttermilk
jelly appletinis

Place the juice, vodka, schnapps and sugar in a saucepan over medium heat and
bring to a simmer, stirring until the sugar has dissolved. Remove from the heat.
Add the gelatine and stir until dissolved. Cool to room temperature, then divide
among 12 x 100 ml (3½ fl oz) capacity jelly moulds. Refrigerate for 2–3 hours
or until set.
Garnish with apple slices to serve.
MAKES 12

1 litre (35 fl oz/4 cups) apple juice

120 ml (4 fl oz) vodka
15 ml (½ fl oz) apple schnapps
200 g (7 oz) caster (superfine) sugar
1½ tablespoons powdered gelatine
apple slices, for garnish
black cherry
and kirsch jellies

Place the cherry juice, kirsch and sugar in a saucepan over medium heat and
bring to a simmer, stirring until the sugar has dissolved. Remove from the heat.
Add the gelatine and stir until dissolved. Cool to room temperature, then
divide among 12 x 100 ml (3½ fl oz) capacity jelly moulds. Divide the cherries
among the moulds and refrigerate for 2–3 hours or until set.
To serve, turn out and garnish with the roses.
MAKES 12

1 litre (35 fl oz/4 cups) cherry juice

130 ml (4¼ fl oz) kirsch (cherry liqueur)
200 g (7 oz) caster (superfine) sugar
1½ tablespoons powdered gelatine
20 cherries, pitted and halved
dried miniature roses, for garnish
vanilla whoopie pies
with white chocolate chips

Preheat the oven to 175°C (340°F/Gas 3–4). Grease and flour 2 baking trays or 3
whoopie pie tins. Sift the flour, bicarbonate of soda and salt together into a large
bowl. Place the sugar and butter in the bowl of an electric mixer and beat on
medium speed for 1–2 minutes or until light and creamy. Add the vanilla seeds
and egg and beat for a further minute. Reduce the speed and add the flour
mixture, in 3 batches, alternating with the milk and beat until combined,
scraping down the sides of the bowl as required.
Place 1½-tablespoon amounts of batter about 5 cm (2 inches) apart on the
trays and bake for 8–10 minutes or until cooked through. Cool for 5 minutes on
the trays, then transfer to wire racks to cool completely.
Meanwhile to make the buttercream, place the eggwhite and sugar in the top
of a double boiler over medium heat and whisk for 3–4 minutes or until warm
and the sugar has dissolved. Remove from the heat. Using electric beaters, beat
the mixture on medium–high speed for 6–7 minutes or until glossy and stiff
peaks form. Reduce the speed and add the butter, 1 cube at a time, beating well
after each addition. Continue to beat for 2–3 minutes. Add the vanilla seeds and
beat to combine.
Transfer to a piping bag fitted with a 1 cm (½ inch) plain nozzle and pipe 2
tablespoons of filling onto half of the cookies. Sandwich with the remaining
cookies and roll the sides of the pies in the chocolate chips to coat.
MAKES 15

260 g (9¼ oz/1¾ cups) plain (all-purpose) flour

1 teaspoon bicarbonate of soda (baking soda)
pinch of salt
110 g (3¾ oz/½ cup) caster (superfine) sugar
95 g (3 oz/½ cup lightly packed) soft brown sugar
125 g (4½ oz) unsalted butter
1 vanilla bean, split and seeds scraped
1 egg
250 ml (9 fl oz/1 cup) milk
170 g (6 oz/1 cup) mini white chocolate chips, for decoration

VANILLA BUTTERCREAM
3 eggwhites
145 g (5 ¼ oz/ cup) caster (superfine) sugar
160 g (5 oz) unsalted butter, cubed and at room temperature 1 vanilla bean,
split and seeds scraped
mango lassi rum pops

Place all of the ingredients, except the sticks, in a large measuring jug and whisk
to combine.
Pour into 18 x 60 ml (2 fl oz/¼ cup) capacity popsicle moulds. Cover with
plastic wrap and insert a stick through the plastic into each pop. Freeze for 8–10
hours or until completely frozen.
MAKES 18

550 ml (19 fl oz) mango pulp

120 ml (4 fl oz) white rum
120 ml (4 fl oz) orange juice
250 g (9 oz/1 cup) honey-flavoured yoghurt
4 tablespoons honey
½ teaspoon ground cardamom
1 teaspoon orange blossom water
18 popsicle sticks
hazelnut macarons
with chocolate and frangelico

Line 2 baking trays with baking paper. Process the hazelnut and almond meal
and icing sugar in a food processor until combined, then sift twice. Place the
eggwhite in the bowl of an electric mixer and beat on medium speed until frothy,
then increase the speed while gradually adding the caster sugar. Continue beating
until stiff peaks form. Fold one-third into the hazelnut and almond mixture and
combine well. Gently fold through the remaining eggwhite mixture; it should be
glossy and thick, not thin and runny.
Transfer to a piping bag fitted with a 5 mm (¼ inch) plain nozzle and pipe 3
cm (1¼ inch) circles about 3 cm (1¼ inches) apart onto the trays. Leave at room
temperature for 1–6 hours (depending on the humidity) or until a crust forms; the
macarons should no longer be sticky to the touch.
Preheat the oven to 140°C (275°F/Gas 1). Bake the macarons for 15–18
minutes until they rise slightly. Immediately slide the macarons and paper off the
trays onto wire racks to cool completely.
Meanwhile, to make the ganache, place all of the ingredients in the top of a
double boiler over medium heat and stir until melted and smooth. Refrigerate for
20–25 minutes or until firm but pliable.
Transfer to a small piping bag fitted with a 1 cm (½ inch) plain nozzle and
pipe about 1 teaspoon onto half of the macarons. Sandwich with the remaining
macarons.
MAKES ABOUT 30

60 g (2¼ oz) hazelnut meal (ground hazelnut), plus extra, for sprinkling
60 g (2¼ oz) almond meal (ground almonds)
220 g (7¾ oz) icing (confectioners’) sugar
110 g (3¾ oz) eggwhite
30 g (1 oz) caster (superfine) sugar

CHOCOLATE AND FRANGELICO GANACHE

110 g (3¾ oz) milk chocolate, chopped
3 tablespoons pouring (single) cream
50 ml (1¾ fl oz) frangelico
churros with
chilli-chocolate sauce

Heat the oil in a deep-fryer or wide, heavy-based frying pan to 175°C (340°F).
Place the butter, salt and 250 ml (9 fl oz/1 cup) water in a saucepan over
medium heat and bring to the boil. Add the flour and stir vigorously with a
wooden spoon until the dough comes together to form a ball. Remove from the
heat and add the eggs, beating well to combine; the dough should be shiny and
soft.
Transfer to a large piping bag fitted with a small star nozzle. Carefully hold
the piping bag over the oil with one hand and a small knife in the other. Pipe the
dough into the oil and use the knife to slice off 7 cm (2¾ inch) lengths. Deep-fry
10–12 churros at a time for 2–3 minutes or until golden and crisp. Drain on
kitchen paper and keep warm. Repeat with the remaining dough.
To make the sauce, place the cream and chocolate in the top of a double boiler
over medium heat and stir until melted and smooth. Add the vanilla extract,
chilli powder and cinnamon and stir to combine. Remove from the heat and keep
warm.
Combine the sugar and cinnamon in a shallow bowl and roll the churros in the
mixture to coat. Serve with the sauce for dipping.
NOTE: Ancho chilli powder is available from gourmet food shops and
delicatessens.
MAKES ABOUT 70

vegetable oil, for deep-frying

125 g (4½ oz) unsalted butter
¼ teaspoon salt
150 g (5½ oz/1 cup) plain (all-purpose) flour
2 eggs
145 g (5¼ oz/ cup) caster (superfine) sugar
1½ teaspoons ground cinnamon

CHOCOLATE-CHILLI SAUCE
150 ml (5 fl oz) pouring (single) cream
150 g (5½ oz) dark chocolate chips (65% cocoa solids)
1 teaspoon natural vanilla extract
½ teaspoon ancho chilli powder (see note)
½ teaspoon ground cinnamon
glazed vanilla doughnuts
and doughnut holes

Line 2 baking trays with baking paper. Place 100 g (3½ oz) flour, sugar, yeast
and salt in the bowl of an electric mixer and stir to combine. Place the milk and
butter in a saucepan over medium heat and stir until melted. Add to the flour
mixture and beat on medium speed to combine. Add the egg and beat for 2–3
minutes. Add the remaining flour and beat to combine well. Knead the dough on
a floured surface for 3–4 minutes or until smooth. Place in a large oiled bowl,
cover with plastic wrap and leave in a warm place for 1 hour or until doubled in
size.
Roll out the dough on a floured surface to 5 mm (¼ inch) thick and, using a
5.5 cm (2¼ inch) round cutter, cut out circles. Use a 1 cm (½ inch) round cutter
to cut out holes from the centre. Place the rings and holes on the trays. Re-roll
the scraps and repeat. Cover and leave in a warm place for 35–40 minutes or
until doubled in size.
Heat the oil in a deep-fryer or wide, heavy-based frying pan over medium heat
to 175°C (340°F). Deep-fry the rings and holes, in batches, turning often, until
golden. Drain on kitchen paper, then place on wire racks to cool completely.
To make the glaze, combine the icing sugar, milk and vanilla extract in a
bowl. Spoon over the rings and holes.
To decorate, top with the sprinkles. Alternatively, for powdered doughnuts and
holes, coat well in the sugar.
MAKES ABOUT 30

250 g (9 oz/1 cups) plain (all-purpose) flour

3 tablespoons caster (superfine) sugar
1 x 7 g (¼ oz) sachet dried yeast
½ teaspoon salt
80 ml (2½ fl oz/ cup) milk
25 g (1 oz) unsalted butter
1 egg
vegetable oil, for deep-frying

GLAZE
125 g (4½ oz/1 cup) icing (confectioners’) sugar
1½ –2 teaspoons milk
½ teaspoon natural vanilla extract
sprinkles or 90 g (3¼ oz/¾ cup) icing (confectioners’ sugar), for decoration
pecan caramel tartlets

Preheat the oven to 180°C (350°F/Gas 4). Grease 24 x 30 ml (1 fl oz/ cup)

capacity mini-muffin holes.
To make the pastry, place the butter and cream cheese in the bowl of an
electric mixer and beat on medium speed for 1–2 minutes or until combined.
Add the flour, icing sugar and salt and beat to combine. Divide the pastry into 24
balls and place one in each muffin hole. Cover and refrigerate for 15–20
minutes.
Press the pastry into the base and sides of each hole. Cover and refrigerate
until required.
Place the butter, corn syrup, honey and icing sugar in a saucepan over medium
heat, bring to the boil and cook for 1 minute. Remove from the heat, add the
pecans and vanilla extract and stir to combine. Spoon into the pastry cases and
bake for 20–25 minutes or until set. Cool in the tins for 10 minutes, then remove
and cool completely on wire racks.
NOTE: Dark corn syrup is available from speciality grocery shops.
MAKES 24

60 g (2¼ oz) unsalted butter

90 g (3¼ oz/¼ cup) dark corn syrup (see note)
1 tablespoon honey
65 g (2 oz/½ cup) icing (confectioners’) sugar
50 g (1¾ oz/½ cup) pecans, finely chopped
½ teaspoon natural vanilla extract

CREAM CHEESE PASTRY

125 g (4½ oz) butter, at room temperature
90 g (3¼ oz/ cup) cup cream cheese, at room temperature 150 g (5½ oz/1 cup)
plain (all-purpose) flour
30 g (1 oz/¼ cup) icing (confectioners’) sugar
¼ teaspoon salt
mini coconut cakes

Preheat the oven to 180°C (350°F/Gas 4). Grease and flour a 12 x 125 ml (4½ fl
oz/½ cup) capacity friand tin.
Place the butter and sugar in the bowl of an electric mixer and beat on medium
speed for 1–2 minutes or until light and creamy. Add the egg and egg yolks, one
at a time, beating well after each addition. Mix in the coconut extract and
coconut milk. Add the flour, baking powder and bicarbonate of soda and beat for
1 minute. Mix in the coconut flakes.
Divide the mixture between the friand moulds and bake for 20–25 minutes or
until golden and the cakes spring back lightly to the touch. Cool in the tin for 10
minutes, then turn out onto wire racks to cool completely.
To make the frosting, place the eggwhite, sugar, glucose and 2 tablespoons
water in the top of a double boiler over medium heat and, using an electric
beater, beat for 7 minutes or until stiff peaks form. Immediately frost the cakes
and garnish with icing flowers or coconut flakes.
MAKES 12

125 g (4½ oz) butter, at room temperature

165 g (5¾ oz/¾ cup) caster (superfine) sugar
1 egg
2 egg yolks
2 teaspoons natural coconut extract
125 ml (4½ fl oz/½ cup) coconut milk
185 g (6¼ cup) plain (all-purpose) flour
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda (baking soda)
35 g (1¼ oz/ cup) coconut flakes

COCONUT FROSTING
2 eggwhites
110 g (3¾ oz/½ cup) caster (superfine) sugar
3 tablespoons glucose syrup
icing flowers or 30 g (1 oz/½ cup) coconut flakes, toasted, for garnish
rocky road pops

To make the cake, preheat the oven to 180°C (350°F/Gas 4). Grease and line a
22 cm (8½ inch) round cake tin with baking paper. Sift the flour and cocoa
together into a large bowl. Combine the sugar and 125 ml (4½ fl oz/½ cup)
boiling water in the top of a double boiler over medium heat and stir until
dissolved. Add the butter and chocolate and stir until melted and smooth. Cool
slightly. Combine the egg and vanilla extract, add to the flour mixture and mix
well. Add the chocolate mixture and mix well. Pour into the tin and bake for 30–
35 minutes or until a skewer inserted into the centre comes out clean. Remove
from the tin and cool completely on a wire rack. Finely crumble the cake into a
large bowl.
Place the butter, icing sugar and cocoa in the bowl of an electric mixer and
beat for 1–2 minutes or until light and creamy. Add the cream and mix well. Add
to the cake crumbs and, using your hands, mix well; the mixture should stick
together when squeezed.
Line 2 baking trays with baking paper. Roll the mixture into 30 g (1 oz) balls.
Push 2 marshmallows into the centre of each and roll to enclose. Insert a stick
into each, place on the trays and refrigerate for 30 minutes or until chilled and
firm.
Carefully dip each pop in the chocolate, gently twirling off excess. Roll each
in the walnuts to coat well. Stand in Styrofoam to dry. Serve immediately or
store in an airtight container in the refrigerator for up to 3–4 days.
MAKES 30

80 g (2¾ oz) unsalted butter, at room temperature

125 g (4½ oz/1 cup) icing (confectioners’) sugar
2 tablespoons cocoa powder
2 tablespoons pouring (single) cream
60 mini marshmallows
30 lollipop sticks
500 g (1 lb 2 oz) dark chocolate (65% cocoa solids), melted
125 g (4½ oz/1 cup) finely chopped walnuts

CHOCOLATE CAKE
110 g (3¾ oz/¾ cup) self-raising (self-rising) flour
40 g (1½ oz/ cup) cocoa powder
200 g (7 oz) caster (superfine) sugar
80 g (2¾ oz) unsalted butter, at room temperature
125 g (4½ oz) dark chocolate
(65% cocoa solids), finely chopped
2 eggs, lightly beaten
1 teaspoon natural vanilla extract
 Table of Contents
COVER PAGE
TITLE PAGE
COPYRIGHT PAGE
CONTENTS
RASPBERRY MACARONS WITH WHITE CHOCOLATE
DULCE DE LECHE CUPCAKES
LEMON CHEESECAKES WITH BLUEBERRY SAUCE
PROFITEROLES WITH CHOCOLATE-ESPRESSO SAUCE
RASPBERRY CUPCAKES WITH WHITE CHOCOLATE GANACHE
VANILLA CHEESECAKE POPS WITH GINGER COOKIE CRUMBS
MINT BROWNIE ICE-CREAM SANDWICHES
S’MORES CUPCAKES
LAYERED JELLIES WITH CITRUS AND POMEGRANATE
BLOOD ORANGE MACARONS
CHOC-MINT WHOOPEE PIES WITH MARSHMALLOW FROSTING
GINGER WHOOPIE PIES WITH SPICED CANDIED GINGER CREAM
WATERMELON MARGARITA POPS WITH SWEET AND SALTY LIME
WEDGES
LEMON MERINGUE CUPCAKES
BROWNIE BITES WITH CHEESECAKE TOPPING
GLITTER POPS
GINGERSNAP AND PEACH ICE-CREAM SANDWICHES
CHOCOLATE INDULGENCE ICE-CREAM SANDWICHES
BANANA DAIQUIRI CUPCAKES
CHOCOLATE MACARONS WITH ESPRESSO AND COCOA NIBS
LEMON MADELEINES WITH LIMONCELLO GLAZE
DOUBLE CHOCOLATE WHOOPIE PIES
G & T POPS
PIMM’S POPS
PERSIAN ROSE MACARONS
BLACK VELVET WHOOPIE PIES
WALNUT BROWNIE POPS
TANGERINE MIMOSA JELLIES
PASSIONFRUIT MACARONS
PEANUT MACARONS WITH SALTED CARAMEL
ICE-CREAM CAKE POPS
MEYER LEMON BARS
BLUEBERRY MOJITO POPSICLES
STRAWBERRY TARTLETS WITH STICKY BALSAMIC GLAZE
PERSIAN FLORENTINES
ALMOND CORKSCREWS
SPICED PUMPKIN WHOOPEE PIES WITH PECAN MASCARPONE
HIBISCUS VODKA POPS
CHOCOLATE TARTS WITH RASPBERRY
WARM APPLE PIE BITES
JELLY APPLETINIS
BLACK CHERRY AND KIRSCH JELLIES
VANILLA WHOOPIE PIES WITH WHITE CHOCOLATE CHIPS
MANGO LASSI RUM POPS
HAZELNUT MACARONS WITH CHOCOLATE AND FRANGELICO
CHURROS WITH CHILLI-CHOCOLATE SAUCE
GLAZED VANILLA DOUGHNUTS AND DOUGHNUT HOLES
PECAN CARAMEL TARTLETS
MINI COCONUT CAKES
ROCKY ROAD POPS