Your favourite children’s party food in the form of a cake, spread with white chocolate ganache and coated with hundreds and thousands. You'll need to start this recipe at least a day ahead. You can also make the cake ahead of time and freeze, wrapped in plastic wrap, for up to 2 weeks. You’ll need 3 x 18cm round springform pans.

You've had tiramisu, but have you tried our tiramisu crepe cake? This stunning layered dessert brings together the elegance of French crepes and the rich, comforting flavours of classic tiramisu. The best part about this easy recipe is that it's both impressive and surprisingly achievable at home.

“This cake encompasses everything we all love about sticky date pudding, turned on its head and presented as a gorgeous celebration cake. It’s the cake you never knew you needed, but if you’re a pud-lover like I am, this is the birthday cake for you. My top tip: make the caramel sauce ahead of time (1-2 days) and leave it at room temperature to cool completely before attempting the buttercream.” – Emelia Jackson

“This cake is perfect for sunny gatherings. It’s tropical, fruity and beautifully balanced. It has everything you want in a cake – soft coconut sponge, tangy frosting, rum-spiked pineapple and a smooth rum caramel – a delicious dose of sunshine in every mouthful!” – Aoife Noonan. You’ll need to start this recipe at least a day ahead. However, all the separate elements can be made up to 3 days in advance. You’ll need 2 x 20cm round cake pans.

The Charles Grand Brasserie pastry chef shares how you can re-create this spectacular trending dessert at home. “The first time I attempted it… I fell in love – I’d never tasted anything quite like it.” – Rhiann Mead

“This cake, which was developed by Yotam Ottolenghi, may not look perfect. You may end up with cracked layers, roughly cut edges and a white-chocolate ganache spread willy-nilly. ‘I think it’s best if it is super-rustic,’ Ottolenghi said. But it will be elegant anyway; the astonishingly good result of care and time spent in the kitchen for loved ones, and the flavours are terrific.” – Sam Sifton, The New York Times

“For me, nothing says ‘celebrate’ like a pavlova, and this one just says ‘party’ to me! To counter the sweetness of meringue, I love to incorporate tangy flavours on my pavs, and passionfruit is my go-to. I combine this with coconut for a totally tropical feel.” – Darren Purchese

“Although you will find grapefruits throughout winter, I like to wait until early spring when they reach their ultimate sun-kissed sweetness.” – Simone Watts.

“When I think of making my celebration cakes, I consider the seasons. When I’m decorating, I draw creativity and inspiration from my surroundings, and the person I’m making the cake for.” – Kimmy Gastmeier

“If you’re going to celebrate, do it in style with this devil’s food cake. Chocolate and more chocolate, all layered up, this has been my go-to cake for years, either at home for birthdays or celebrations, or at the bakery for customers with special occasions. You can make the cake in advance and assemble on the day to spread the workload. Sour cream gives the cake lovely richness, deeper flavour and a moist crumb. It’s my favourite chocolate cake to make.” – Michael James

Spruce up a store-bought cake with Kim Coverdale's adults-only layered creation.

"This sponge cake recipe is my go-to. It’s so versatile and easy, but the taste is incredible. The flavours remind me of being home in Queensland." - Rhiann Mead

“Nothing says ‘Italy’ more than a layered, brightly coloured frozen dessert that’s packed with flavour; and chocolate, pistachio and hazelnut liqueur are a timeless combination.” – Tracey Pattison

With layers of irresistible cream cheese and fluffy meringue, this hummingbird layer cake is worthy of any special celebration. You'll need 2 x 20cm x 30cm slice pans and a kitchen blowtorch for this recipe. 

“I love lamingtons, I still buy the packs of 24! I wanted to create an impressive dessert that brings some native ingredients into the mix. Wattleseed is perfect, it has a nutty, coffee-like flavour that works so well.” – Lauren Eldridge