This show-stopper dessert will amaze everyone when they see it, and then amaze them all over again when they taste it. Beneath the figs lies a beautiful vanilla sponge soaked with a sweet rum syrup, a light vanilla custard cream and a chunky fruit jam. The best part is that this is all way easier than it looks to pull together. You can also make it ahead, and it’s easily transportable in its bowl if you’ve been asked to bring dessert.  You’ll need to start this recipe a day ahead, and you’ll need a 21cm-wide (top) x 11cm-high, 2.5L-capacity bowl and a 42cm x 30cm baking tray. Credit: Brett Stevens

Some occasions call for a large statement cake that brings 'oohs' and 'ahhs' from guests when you bring it to the table. The good news is this impressive decadent and very delicious cake isn’t that hard to make and can be totally prepped ahead for a no stress reveal.

Let beautiful seasonal figs shine in this striking cake, which is much easier than it might look to put together. For the rest of the year, when fresh figs are unavailable, you can still enjoy this cake simply iced, or an even simpler un-iced version, as it only requires dried figs. You’ll need an 18cm round cake pan and a piping bag or zip-lock bag for this recipe. Credit: Brett Stevens

“This recipe celebrates all that comes from the beautiful Jersey cows at The Dairyman Barossa, Michael Wohlstadt’s farm – the cream, butter and buttermilk. The whipped cream leaves you feeling like you’re in a dream-like splendour with its pillowy silkiness.” - Karena Armstrong

This twist on a classic dessert features a soft, milk-soaked sponge and tangy lemon flavour, topped with creamy whipped topping and lemon curd swirls. It's perfect for a refreshing and easy-to-make dessert.

With origins in the Middle East, these mini versions of a classic Persian love cake offers the perfect balance of sweetness and spice. Made from a base of almond meal and pistachios, the cakes are drizzled with a fragrant rosewater syrup and paired with a luscious cream to finish.

This gorgeous and impressive-looking dessert is surprisingly easy to prepare - just don’t tell a soul! We covered the buttery french “sablé breton” with strawberries but you can pick your favourite berry or a mix of what's in season. 

The pound cake has been around for ages, and is loved for its simplicity, beautiful golden hue and buttery flavour. This recipe recreates the classic version, but feel free to add some lemon or orange zest, or stir through some chocolate bits to mix things up.

This unlikely trio makes for a killer dessert, and with no flour included, can be enjoyed by everyone. Begin this recipe a day ahead.

Blondes really do have more fun – well, at least as far as ths white chocolate torte with sticky orange sauce goes. This indulgent take on a traditional cake puts dark chocolate tortes to shame.

Loaded with spices and topped with a homemade labneh icing, this carrot cake is anything but ordinary.

This upside-down cake from baker extraordinaire Michael James combines the richness of dark chocolate with the irresistible sweetness of caramelised almonds, and ties it all together with the mellow zestiness of aromatic orange. Easy enough to whip up for the family anytime, but fancy enough for a special occasion, this recipe is your secret weapon for whenever the situation calls for something sweet. 

The classic carrot cake becomes a stone fruit-studded stunner.

This delectably soft, gently spiced cake becomes impossible to resist when topped with the mellow sweetness of baked apples and rich and spoonable whisky caramel. 

It truly doesn't get much better.