These decadent little chocolate cakes are the best thing your microwave didn’t know it could make!

With its crown of savoiardi biscuits, white chocolate mousse and pretty glistening raspberry jelly on top, this is the festive showstopper your Christmas table needs! 

Semifreddo is somewhere between ice cream and mousse. Literally meaning ‘semi-frozen’ it’s the best of both worlds! This version has a caramel flavour with layers of homemade coconut biscuits.

Death by Chocolate Freakshakes make a witty Halloween dessert – these have espresso syrup and loads of chocolate!

This ridiculously easy, moist cake is made by measuring with nothing other than the tub the yoghurt comes in!

This is the darkest, richest, moistest not-too-sweet chocolate cake you will ever have the pleasure of tasting!

This spin on a peppermint crisp tart has layers of mini chocolate swiss rolls holding a filling of caramel mousse inside with swirls of chocolate coconut ganache.

A light-as-air sponge cake rolled up and filled with tart raspberry jam and a velvety, rich, boozy buttercream spiked with rosé bubbly – a showstopper!

A 5-Ingredient ice cream that’s not only as easy to make as it is to eat but it combines two desserts in one!

Can a dessert blogger and a pastry chef trust someone else to make their wedding cake? Nope! We made our own, of course!

Layers of chocolate sponge slathered with espresso syrup and topped with fluffy mascarpone frosting

A ridiculously easy and refreshing no-churn watermelon sorbet that can be made in your blender!

Want a perfectly smooth and flat cake with sharp edges? Then flip it upside down! You won’t frost a cake any other way again. Prepare to have your life changed.

A geode cake has a large carved indentation filled with beautiful sugar crystals – this one is frosted with a purple galaxy effect!

A spin on the South African hertzoggie, this light coconut sponge cake with crunchy coconut meringue topping is layered with whipped cream and apricot jam.

A dense chocolate pear and almond cake layered with rich ganache, pear gel and covered with coloured pear chips.

A bright and cheerful butter cake to celebrate The Kate Tin’s 7th Birthday! Hooray!

A day in the life of an executive pastry chef at Constance Belle Mare Plage Mauritius is not all white beach and turquoise water!

This coffee-flavoured custard slice magically splits into three layers in the oven and definitely lives up to it’s magical name!

A quick and easy way to decorate a show-stopping Christmas cake – and this one tastes heavenly too!