Preheat oven to 180°C. Cut a 100g piece from pumpkin and set aside. Cut remaining pumpkin into 3cm chunks. Wrap chunks in foil and place on an oven tray, then bake for 45 minutes or until tender. Remove from foil and cool. Mash cooled pumpkin then measure 1 cup puree. Using a vegetable peeler, peel reserved pumpkin into thin, wide strips.

Place 1 cup sugar and 1/2 cup water in a saucepan and stir over medium heat until sugar dissolves. Add pumpkin strips and cook for 20 minutes or until pumpkin is translucent and syrup is thick. Using a slotted spoon, transfer pumpkin to a piece of baking paper to dry. When dry, place in a bowl and scatter with 1/2 cup sugar. Stir lemon juice into syrup and set aside.

Grease a 24cm non-stick, fluted (bundt tin) cake tin. Using an electric mixer, beat butter and remaining 1 cup sugar until light and fluffy. Gradually add egg yolks and beat until combined. Add 1 cup pumpkin puree, walnuts and rind then beat until incorporated. Sift flour and 1/2 tsp salt over then gently stir in. In a clean bowl, using an electric mixer, whisk eggwhites until soft peaks form then gently fold into pumpkin mixture. Spoon into prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes then turn on to a wire rack over a tray.

Using a pastry brush, brush warm syrup over warm cake then top with walnut halves and candied pumpkin. Serve warm or at room temperature.

Combine ricotta and icing sugar in a bowl. Stir in cherries, chocolate and peel.

Cut each sponge cake in half crossways. Place base of 1 cake, cut side-up, on a plate. Brush with one-third of the liqueur. Spread one-third of the ricotta mixture over cake. Top with 1 cake top. Repeat layers with remaining liqueur, ricotta mixture and sponge cake, finishing with a layer of sponge. Dust with cocoa powder. Top with chocolate. Serve.

Preheat oven to 120°C. Line 6 baking trays with non-stick baking paper. Draw an 18cm-diameter disc on each piece of non-stick baking paper.

Use an electric beater to whisk half the egg whites in a clean, dry bowl until soft peaks form. Gradually add half the caster sugar and continue beating for 2-3 minutes or until sugar dissolves. Fold in half the almond meal until just combined. Spoon the meringue mixture among 3 prepared discs and use the back of the spoon to smooth the surfaces. Bake in oven, swapping trays halfway through cooking, for 1 hour or until dry and crisp. Turn oven off. Leave meringues in the oven to cool to room temperature.

Repeat with the remaining egg white, caster sugar and almond meal to make 3 more meringue discs.

Meanwhile, combine the water, brown sugar, milk and coffee in a small saucepan and stir over low heat for 2 minutes or until sugar dissolves. Set aside to cool to room temperature.

Use an electric beater to beat butter in a medium bowl until very pale. With the motor running, gradually pour in the coffee mixture in a thin steady stream and beat until well combined.

Cook flaked almonds in a frying pan over medium heat for 1-2 minutes or until toasted. Set aside to cool.

Reserve one-quarter of butter mixture. Place 1 meringue disc on a cake stand or serving plate. Spread with one-fifth of the remaining butter mixture. Continue layering with the remaining meringue discs and butter mixture, finishing with a meringue disc. Spread reserved butter mixture around the side of the meringue stack. Arrange the flaked almonds on the side of the cake. Dust with icing sugar and top with raspberries to serve.

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper. Make packet cake following packet directions. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool completely. Transfer cake to a board.

Meanwhile, make icing Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until well combined. Tint orange with red and yellow food colouring.

To decorate Spread icing over top and side of cake. Cut two 2cm and one 3cm rounds from liquorice strap. Trim 2cm rounds to form oval shapes for eyes. Reserve trimmed sections for eyebrows. Trim 3cm round to form a triangle for nose.

Cut remaining liquorice strap into thin strips. Trim to form three 7cm strips and two 5cm strips. Cut strawberry strap into 3 long strands. Cut in half crossways to form 6 smaller pieces for whiskers.

Using a little icing, stick liquorice eyes onto mints. Position eyes and nose on cake. Position 5cm liquorice strips from top of nose to above eyes. Place eyebrows at end of strips.

Position 7cm strips to form mouth. Position strawberry strap lengths as whiskers. Position a halved green fruit ring in place to define mouth. Place remaining red, orange and yellow fruit rings around edge of cake, placing a few extra above eyes to form a mane. Scatter a few fried noodles in and around fruit rings. Press remaining fried noodles around edge of cake. Serve. Select a packet of fruit rings containing lots of red, orange and yellow.

Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

Place chocolate chips from packet mix in a microwave-safe bowl. Microwave on medium (50%) for 1 minute, stirring every 30 seconds with a metal spoon, or until smooth.

Place cake mix in a large bowl. Add eggs, oil and 1 1/4 cups cold water. Stir with a wooden spoon until combined (mixture may be lumpy). Stir in melted chocolate and hazelnut meal.

Pour mixture into prepared pan. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Cool completely in pan.

Make icing following packet directions, using butter and milk. Spread over top and side of cake. Arrange chocolate halves around top of cake. Serve.

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

Place cake mix in a large bowl. Add eggs, butter and milk. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 4 minutes or until mixture is pale and creamy. Stir in cherries and 1/3 cup coconut.

Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.

Meanwhile, make Chocolate ganache: Place chocolate and cream in a microwavesafe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Refrigerate for 30 minutes or until slightly thickened.

Place remaining coconut on a baking tray. Spread side of cake with ganache. Roll side of cake evenly in coconut. Place on plate. Spread top with remaining ganache. Set aside for 15 minutes or until set. Serve.

Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper.

Place cake mix in a large bowl. Add eggs, butter and buttermilk. Using an electric mixer, beat on low speed for 30 seconds or until just combined. Increase speed to medium. Beat for 4 minutes or until mixture is pale and creamy. Stir in banana and walnuts. Pour into prepared pan.

Bake for 40 minutes or until a skewer inserted in the centre comes out clean. Cool in pan for 10 minutes. Turn onto a wire rack to cool completely. Spread top with frosting (see related recipe). Serve.

Preheat oven to 190°C. Line the base and sides of a 2cm-deep 25cm x 30cm Swiss roll pan with baking paper. Using an electric mixer, beat eggwhites until soft peaks form. Add 1/2 cup sugar, 1 tablespoon at a time, beating well after each addition until sugar is dissolved. Add egg yolks, one at a time, beating well after each addition until mixture is thick and creamy.

Sift flour three times. Add butter and sifted flour to egg mixture. Fold through gently to combine. Pour into prepared pan. Smooth top with a spatula. Bake for 7 to 8 minutes or until just firm.

Meanwhile, place a 25cm x 30cm sheet of baking paper on workbench. Sprinkle with remaining sugar. Turn cake onto prepared paper. Peel away lining paper. Using prepared paper as a guide, roll up cake from one short side. Cover with a clean tea towel. Set aside. Allow to cool.

Place ice-cream in a bowl. Set aside at room temperature for 5 minutes or until softened. Add strawberries and stir to combine. Roll out cake. Spread with ice-cream mixture, leaving a 1cm border. Roll up cake from one short side to enclose filling. Cover with plastic wrap. Place in freezer overnight or until firm.

Place chocolate and cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth.

Remove cake from plastic. Place on a plate. Pour over chocolate mixture. Sprinkle with white chocolate. Set aside for 10 minutes to soften slightly. Serve.

Preheat oven to 160°C. Brush a 24cm (base measurement) square cake pan and a 20cm (base measurement) square cake pan with melted butter to grease. Line the base and sides with non-stick baking paper.

Place the butter, chopped dark chocolate and vanilla in a large heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until chocolate melts and the mixture is smooth. (See tip 1.)

Add the sugar, combined flour, cocoa powder, egg and buttermilk to the chocolate mixture. Use a balloon whisk to whisk until well combined.

Pour the mixture into the prepared pans. Bake for 1 hour 20 minutes or until a skewer inserted into the centre of the small cake comes out clean. Remove the small cake from oven and set aside in the pan to cool completely. Bake the large cake for a further 30 minutes. Set aside in the pan to cool completely.

To make the chocolate panels, cut non-stick baking paper into four 7 x 60cm strips. Place the strips on a clean work surface. Place the dark choc melts in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon for 5 minutes or until the chocolate melts and is smooth. Spoon the chocolate along each of the baking paper strips. Use a palette knife to spread the chocolate over the baking paper strips. Set aside for 30 minutes or until set. Reserve the leftover chocolate. Use a small sharp knife to cut the chocolate crossways into 6.5cm-wide panels to make 28 panels.

To make the chocolate ganache, place chocolate and sour cream in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until the mixture is smooth. Place in the fridge for 40 minutes to chill.

Meanwhile, line a baking tray with non-stick baking paper. Melt the reserved chocolate in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Dip one-third of the strawberries halfway into the chocolate to coat. Place on the lined tray and set aside for 15 minutes to set. Repeat, in 2 separate batches, with remaining strawberries and the white choc melts, and milk choc melts.

Use a large serrated knife to trim the top from both cakes. (See Tip 2, below). Place the largest cake, cut-side down, on a serving platter. Use a palette knife to spread two-thirds of the chocolate ganache evenly over the top and sides of the cake. Place the small cake, cut-side down, on top. Spread the remaining ganache evenly over the top and sides of the small cake. Attach the chocolate panels to the sides of the cakes, overlapping slightly. Wrap ribbon around the large cake and tie or use double-sided tape to secure. Arrange strawberries on top to serve.

Transfer the strawberry ice-cream and vanilla ice-cream to separate bowls. Set aside to soften slightly. Return the chocolate ice-cream to the freezer.

Use a large serrated knife to cut the cake in half horizontally. Place the cake base, cut-side up, on a serving plate. Spread with the vanilla ice-cream. Top with the remaining cake, cut-side down. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

Meanwhile, drain the strawberries and pat dry with paper towel. Coarsely chop. Add to the strawberry ice-cream and stir until well combined. Cover with plastic wrap. Place in the freezer for 2 hours or until firm.

Arrange alternate scoops of chocolate and strawberry ice-cream around the edge of the cake and serve.

Preheat oven to 220°C. Line a 20 x 30cm (base measurement) Swiss roll pan with non-stick baking paper. Sift together the flour, baking powder and salt 3 times.

Use an electric beater to beat the eggs and sugar in a medium bowl until thick and pale, and a ribbon trail forms when beaters are lifted. Use a large metal spoon to gently fold in the flour mixture. Spoon mixture into the lined pan and smooth the surface. Bake for 8-10 minutes or a skewer inserted into the centre comes out clean.

Immediately turn the cake onto a clean tea towel and remove the baking paper. Starting with the long side closest to you, and using the tea towel as a guide, gently roll up the cake. Wrap the tea towel around the cake and place, seam-side down, on a tray. Set aside for 30 minutes to cool completely.

Meanwhile, to make the passionfruit curd, whisk together the eggs, sugar and passionfruit pulp in a heatproof bowl. Place the bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Add the butter to the bowl and cook, stirring, for 10 minutes or until the mixture thickens. Transfer to a clean bowl and set aside to cool.

Use an electric beater to whisk the cream in a medium bowl until firm peaks form. Add half of the passionfruit curd to the cream and combine.

Unroll the cake and spread evenly with the cream mixture. Roll up firmly to enclose the filling. Top with the raspberries and dust with icing sugar. Serve with remaining passionfruit curd.

Using an electric mixer, beat cream, icing sugar and vanilla until stiff peaks form.

Finely chop 1 honeycomb bar. Fold through half of the cream mixture. Sandwich cookies together with honeycomb mixture. Place on a plate to form 2 logs, side by side. Spread remaining cream mixture over top and sides of logs. Cover and refrigerate overnight.

Chop remaining honeycomb bar. Top cake with chopped honeycomb and chocolate curls just before serving. Slice cake on an angle to create a striped effect.

Preheat oven to 180°C. Brush 2 round 20cm (base measurement) cake pans with melted butter to grease. Line bases and sides with non-stick baking paper.

Use an electric beater to beat together butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition, until combined. Stir in the combined flours and coconut. Stir in coconut milk. Spoon the mixture among the lined pans and smooth surfaces. Bake for 1 hour or until a skewer inserted in centres comes out clean. Set aside for 30 minutes before turning onto a wire rack to cool.

Meanwhile, to make the syrup, combine passionfruit, sugar and lemon rind in a saucepan over high heat. Bring to the boil. Cook, stirring, for 3-5 minutes or until syrup thickens. Set aside to cool.

To make the frosting, use an electric beater to beat the cream cheese, sour cream and icing sugar mixture in a bowl.

Use a large serrated knife to remove the top of each cake. Use the knife to split each cake in half crossways. Place 1 layer of cake on a cake stand. Spread over one-sixth of the cream cheese mixture and spoon over one-third of the passionfruit syrup. Continue layering with the remaining cake layers, half the cream cheese mixture and the remaining syrup. Spread the remaining cream cheese mixture over the top and side of the cake. Arrange the coconut over the top and side of the cake and serve.

Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.

Break 10 biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Top with remaining biscuits. Freeze overnight or until firm.

Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous. Serve with custard.

Spray a 1-litre terrine mould with oil. Line with plastic wrap, leaving long sides overhanging. Roughly chop 4 bars and place in a heatproof bowl with 300ml cream over a pan of simmering water (don't let bowl touch water) until melted, then stir to combine. Cool slightly, then whisk in remaining cream and egg yolks.

In a separate bowl, beat eggwhites with electric beaters until stiff peaks form. Fold into chocolate mixture. Pour into terrine, folding in wrap. Freeze overnight until firm. To serve, dip mould briefly in warm water, then invert onto a platter. Chop remaining bars, scatter over terrine and drizzle with melted chocolate.

Preheat oven to 180°C. Brush a round 20cm (base measurement) cake pan with melted butter to lightly grease. Spread almonds over a baking tray. Cook in oven, stirring occasionally for 3 minutes or until toasted. Remove from oven and set aside.

Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs 1 at a time, beating well between additions, until thick and creamy. Stir in half the flour, then half the buttermilk until just combined. Stir in the remaining flour and buttermilk along with the orange rind and orange juice until combined. Spoon into the prepared pan and smooth the surface. Bake in oven for 35 minutes or until a skewer inserted into the centre comes out clean. Remove from oven and set aside for 5 minutes before turning onto a wire rack for 30 minutes or until cooled. Place on a serving plate.

To make the icing, use an electric beater to beat together the sour cream and icing sugar in a medium bowl until combined.

Spread the icing over the cake and sprinkle with toasted almonds. Cut into wedges to serve.

Preheat oven to 180°C. Brush a 16 x 26cm (base measurement) slab pan with melted butter to lightly grease. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.

Use a wooden spoon to combine the flour, coconut, sugar and butter in a large bowl. Use your hands to bring the dough together in the bowl. Transfer to the prepared pan. Use a metal spoon to press firmly over the base. Bake for 12 minutes or until light golden. Set aside to cool.

Reduce oven temperature to 150°C.Use a balloon whisk to whisk together the condensed milk, lemon juice and passionfruit pulp in a large bowl until smooth and well combined. Pour into the pan and spread evenly over the base. Bake in oven for 15 minutes until just firm to the touch. Set aside to cool completely. Cut into slices to serve.

Use an electric beater to beat the cream, sugar and vanilla in a bowl until firm peaks form.

Spread a little of the cream mixture along a serving platter to make the base. Stand 1 biscuit upright on its edge and spread with cream mixture. Place another biscuit alongside and sandwich together. Continue layering with cream mixture and remaining biscuits to form a log.

Spread the remaining cream mixture over biscuit log to cover. Place in the fridge for 6 hours, or overnight, to set.

Top with the raspberries then slice the cake diagonally.

Preheat oven to 170°C. Grease a 22cm springform pan and line base and sides with baking paper.

Using an electric mixer with whisk attachment, beat the oil, sugar, eggs and vanilla until thick. Stir in chopped nuts, meal, zucchini and spices. Sift over soda and flours, and stir to combine. Pour into pan and bake for 70 minutes or until a skewer inserted in centre comes out clean. Cool in pan for 20 minutes, then turn onto a wire rack and cool completely.

For frosting, use electric beaters to beat the butter and sugar until light and fluffy. With motor running, gradually add cheese, beating well between additions. Add zest and juice and beat until smooth.

Using a bread knife, slice the cake into two rounds and set aside top. Spread a third of the frosting over the bottom half, then replace top and spread cake with remaining frosting. Decorate with slivered pistachios.

Preheat oven according to packet cake instructions. Grease and line the base of a round 20cm cake tin.

Arrange the pineapple and cherries over the base of the tin, trimming the pineapple to fit.

Prepare the cake according to packet instructions. Pour over the pineapple. Bake according to packet instructions. Turn out and cool on wire rack.

Make pastry following the recipe above to the end of step 4. Roll out pastry on a lightly floured surface to a 15 x 40cm rectangle, about 3mm thick. Line a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with pastry and trim any excess. Place in the fridge for 30 minutes to rest.

Meanwhile, preheat oven to 200°C. Melt the butter in a large frying pan over medium heat until foaming. Add the leek and bacon and cook, stirring, for 5 minutes or until leek softens. Remove from heat.

Cover pastry base with baking paper and fill with pastry weights, rice or dried beans. Bake in oven for 10 minutes. Remove paper and weights, rice or beans. Bake for a further 8 minutes or until golden. Remove from oven and reduce oven temperature to 160°C.

Spread mustard over pastry base. Top with the leek mixture and brie slices. Whisk the eggs and cream together in a bowl. Season with salt and pepper. Pour the egg mixture into the pastry case.

Bake in oven for 25-30 minutes or until just set. Serve warm.

Line the base and sides of a 28 x 18 cm rectangular slice pan with non-stick baking paper.

Sprinkle the gelatine over 1/4 cup (60ml) of water in a heatproof bowl. Place in a saucepan over simmering water and stir until the gelatine has dissolved. Set aside to cool slightly.

Use an electric beater to beat the cream cheese, vanilla essence and sugar until smooth. Use clean electric beaters to beat the cream in a small bowl until soft peaks form. Fold the cream into the cream cheese mixture with the gelatine and half the Violet Crumble.

Cut the waffles to fit base of the prepared pan. Spoon the cheese mixture into the pan and smooth the surface. Refrigerate for 2 hours or until set. Scatter with the remaining Violet Crumble to serve.