“Chocolate mud cake is such an easy cake to make, and one that yields truly impressive results. Once you’ve melted together the wet ingredients, be sure to let them cool completely before adding in the flour. This will ensure you don’t get a gummy texture. A little hack to speeding up this process is to use fridge-cold eggs. This needs to be baked low and slow – it needs time to set. After all, it is predominantly made from chocolate, butter and sugar. Don’t be tempted to increase the oven temperature.” – Emelia Jackson. You'll need to start this recipe at least 6 hours ahead, and you’ll need a 20cm round, 7cm-deep cake pan.

"This cheesecake is so indulgent but so light and fluffy. The brown butter and brown sugar adds more depth of flavour. If you don’t have a food processor, you can crush the biscuits using a mortar and pestle." – Carina La Delfa. You'll need to start this recipe a day ahead, and you’ll need a 24.5cm springform pan.

This delicious pistachio and cardamom layer cake is an easy afternoon baking idea or a yummy mid-week dessert. Once you make the homemade white chocolate ganache icing, you'll never go back.

“This cake can be served without icing and just a light dusting of cocoa powder, or dressed up to the nines, as it is here.” – Yotam Ottolenghi

"The Mornington Peninsula has a long history of growing magnificent apples and pears, so in autumn, it makes perfect sense to eat a cake that celebrates some of the new season local fruits.” – Sophie O'Neil, director of Torello Farm. Recipe by Sophie O’Neil & Fiona Hammond. You'll need a a 24cm springform cake pan for this recipe.

"There are so many uses for a great sponge cake. Perfect for afternoon tea, sandwiched with cream and jam, a sponge is also the base for such classics as lamingtons, Swiss rolls and kids’ birthday cakes. There’s a reason the Country Women’s Association takes such pride in their sponges! All the lift in this cake comes from eggs. The trick is to whisk them for at least 10 minutes on medium-high speed to create enormous aeration. Resist the urge to crank the mixer up to top speed – the air will hold better if it’s built up over a longer period. Then gently sift the flour over and fold it in ever so carefully." – Michael and Pippa James. You’ll need a 20cm round cake pan for this recipe. This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50).

"A cake that has it all: sweet, sour, fluffy, sugar-crusted crunch and luxurious filling. And then the sponge! Sunshine gold to lift any mood. My secret is ground turmeric in the batter, offsetting the sweetness. The idea for the lemon mascarpone centre came from Tonia George in a magazine cutting I have held onto for 15 years. I will be forever grateful to her, as this might just be my favourite cake.” – Eleanor Ford

An easy recipe for entertaining or family baking, this delicious and simple choc-hazelnut fudge brownie is sure to win hearts... and tummies.

"You know I love making pastry, but sometimes I want to get to all those hallmark banoffee flavours slightly faster. I need a banoffee express! This banana chiffon cake is a dream to whip up and stays plush when chilled. The lip-smacking coffee-toffee sauce makes sure all the ‘offee’ possibilities are covered. Make a double batch and pour the leftovers on ice cream." - Natalie Paull Recipe note: You’ll need a 33cm x 23cm x 5cm deep rectangular baking pan and a kitchen blowtorch.

"A truly simple melt-and-mix cake that yields beautiful, tender results. Everyone should have a simple vanilla cake in their baking arsenal, and this one is easy enough for even the beginner baker to master. A few tips to set you up for success: this is cooked at a lower temperature than you might expect – we don’t want too much browning, and a lower temperature means less doming on your finished cake." – Emelia Jackson

If you're looking for a fudgy, decadent chocolate cupcake recipe, these devil's food cupcakes will certainly deliver. Promising rich, velvety cakes with a generous spread of smooth chocolate buttercream, these sinfully delicious treats will take your chocolate cupcake game to a whole new level. Perfect for a school bake sale or an office morning tea, this is one easy cupcake recipe you'll keep returning to.

"There are so many uses for a great sponge cake. Perfect for afternoon tea, sandwiched with cream and jam, a sponge is also the base for such classics as lamingtons, Swiss rolls and kids’ birthday cakes. There’s a reason the Country Women’s Association takes such pride in their sponges! All the lift in this cake comes from eggs. The trick is to whisk them for at least 10 minutes on medium-high speed to create enormous aeration. Resist the urge to crank the mixer up to top speed – the air will hold better if it’s built up over a longer period. Then gently sift the flour over and fold it in ever so carefully." – Michael and Pippa James. You’ll need a 20cm round cake pan for this recipe. This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50).

"My best childhood memories are of my mum in the kitchen, teaching me the basics of cooking and baking. Tres leches is a very popular dessert in Mexico. I’ve given it my own twist with coconut milk, because it’s not as sweet." - Sarai Castillo Recipe note: You’ll need a 32 x 22cm, 5cm-high baking dish.

"This ubiquitous classic is enjoyed far and wide, in many different and equally delicious iterations. This version has had the full James family treatment. Generously spiced, made with whole spelt flour and lots of carrots, this cake is a nourishing expression of love." – Michael and Pippa James. Recipe note: You’ll need a 23cm round cake pan This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50).

"Once cool, the top of this cake is delectably crunchy, while the centre is soft, light, moist and fruity." - Lucy Nunes Recipe note: You’ll need a 20cm x 11.5cm loaf pan.