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In a bowl, whisk the butter and sugar for two minutes until smooth and creamy. In a jug mix the coffee and boiling water and then the buttermilk and mix through. Now, add the eggs to the butter and sugar and whisk for a couple of minutes. In another bowl, sieve all the dry ingredients together. Next, add half the liquid and half the dry ingredients to the egg mixture with the vanilla extract and whisk until combined. Now, add the rest of the liquid and dry ingredients and whisk for a minute or two until smooth and creamy. Divide this equally into the prepared tins and bake for 25-30 minutes CircoTherm® until baked and a skewer inserted comes out clean. Leave them aside to cool completely. Meanwhile prepare the icing. Cream the butter for a couple of minutes until pale and smooth. Now add the icing sugar and the milk and whisk for a couple of minutes. Next, add the cooled down melted chocolate and whisk for another two minutes until the buttercream is light and fluffy. Now prepare the ganache. Heat the cream in a pan until it just comes to a boil. Place the chocolate in a bowl and drizzle the hot cream on top. Let it sit for a minute then stir until all the chocolate has melted. All that’s left to do now is to assemble the cake. Place the cake on a cake board and spread some of the chocolate buttercream. Place the second cake on top and then more icing followed by the last cake. Cover the cake all over with the buttercream and then let it chill in the fridge for 30 minutes until slightly set. Now, cover the cake with the ganache and insert the plastic tube in the cake. Cover the tube in the ganache and then stick the mini chocolate eggs all the way up to the top of the tube. Decorate the base of the cake with sprinkles. Finally, take a big chocolate egg, break the top of it and place it carefully on top of the tube. There you have it, a cake sent from space!

Preheat the oven on CircoTherm® 160°C    Sift the flour and spice into a bowl then stir in the sugar, walnuts and coconut. Whisk together in a jug the fruit, oil, eggs and vanilla then stir through the dry ingredients until well combined. Pour the mixture into a greased and fully lined 23cm round cake pan.    Bake for 55-65 minutes or until cooked through when tested with a skewer. Cool in the tin for 20 minutes then allow to cool thoroughly on a wire rack. Store in an airtight container until required.    Combine in a bowl the cream cheese, sugar and milk powder, beat until smooth then stir through the passionfruit pulp and lemon rind.     Spread the frosting over the top of the cake and decorate with coconut. Chill until the frosting has firmed enough to slice the cake. Serve immediately. 

Preheat the oven on CircoTherm® 160°C.  Sift the dry ingredients into a bowl and stir through the sugar and pecans. Add the butter and combined banana, buttermilk and eggs. Use an electric mixer to combine the ingredients then beat on a medium setting for 2 minutes until well combined. Pour the mixture into a greased and fully lined 23cm square cake pan.  Bake for 45-55 minutes or until cooked through when tested with a skewer. Stand in the tin for 20 minutes then allow to cool thoroughly on a wire rack. Store in an airtight container until required.   Place the cake onto an oven tray. Cream the butter and brown sugar until light and creamy then stir though the buttermilk, coconut and pecans until well combined. Dot the mixture evenly over the top of the cake. Place under the preheated grill on self level 3 at 200°C for 6-8 minutes or until the topping has melted and browned. Slice and serve warm with a dollop of cream. Serve immediately. 

Preheat the oven on Top/Bottom heat to 170°C and place the wire rack on shelf position 2. Grease and line a 25cm x 10cm loaf pan.  Cream the butter, cream cheese, sugar and orange rind with an electric mixer until pale and creamy. Add the eggs one at a time and beat well after each addition. Sift the flour, baking powder & bi carb soda and fold through the creamed mixture to form a smooth batter.   Place the mixture into the prepared pan and cook for 1 hour or until the cake is cooked when tested with a skewer.  To make the icing, place the icing sugar and the melted butter into a bowl. Gradually add enough orange juice to form a thick icing. Mix well and spread onto the cake.  

In a small bowl combine the fruit, brandy, orange rind and spices. Mix well, cover and stand 6 hours or preferably overnight. Preheat oven on CircoTherm® to 160°C. In a bowl combine the shortbread crumbs, almond meal, mixed spice and melted butter, mix well. Press the crumbs evenly across the base of a greased and fully lined 24cm spring form pan. Bake for 12 minutes, allow to cool. Reduce the temperature to 140°C. Beat the cream cheese with the sugar until just combined (see note), add the eggs and mix well. Fold through the sour cream and fruit until well combined then spoon the mixture over the prepared base. Bake for 45 minutes until set around the edges but still a little wobbly in the middle. Turn the oven off, place a tea towel in the door so it remains ajar and allow the cheesecake to cool completely in the oven. Refrigerate until required. To make the sauce, place the sugar into a medium saucepan and cook using induction setting 6 or 7, shaking the pan and moving the sugar about gently until it begins to melt. Keep moving the pan and sugar about until it is fully melted then cook a further minute or so until an even deep golden colour. Remove from the heat and very gently pour in the cream, stirring as you do so. Return to the heat and stir until smooth then add the brandy. Note, it may be necessary to stir the sugar once in a while but this can interfere with the caramel.... keep stirring to an absolute minimum.  Allow to cool then refrigerate until required. Reheat gently if desired. To make the Christmas trees lay the pocky sticks onto a sheet of baking paper. Spoon the melted chocolate into the corner of a small snap lock bag (or into a paper piping bag). Twist the bag then snip the end and pipe over the pocky sticks/pretzels in sweeping movements to form the shape of a Christmas tree. Various shapes and sizes will look great. Decorate with cachous before the chocolate sets. Allow to set at room temperature, then carefully remove from the paper. Store in a airtight container until required. To assemble, spread the cream over the cheesecake and top with a drizzle of sauce. Decorate with Christmas tree decorations and serve immediately.

Grease 12 mini bundt pans. Preheat oven on CircoTherm® to 170°C (see notes if you have an added steam oven). Cream butter, sugar and vanilla until light and creamy. Add eggs one at a time. Fold in the coconut milk, coffee, flour and coconut alternatively. Put batter in a pipping bag with no nozzle and pipe evenly into pans. Bake for 15 minutes or until cooked. Turn out cakes onto a wire rack. Make coffee icing by mixing icing sugar, coffee mixture and enough water to make a pouring consistency. Pour over bundt cakes and sprinkle with a little shredded coconut.

To begin making your baked blueberry and white chocolate cheesecake, preheat the oven on top and bottom element 150°C   In a bowl combine the crumbs, almond meal, cinnamon and melted butter, mix well. Press the crumbs  evenly across the base of a greased and fully lined 24cm spring form pan. Chill.  In a small saucepan combine the white chocolate and cream, stir over induction setting 3 until just melted, remove from the heat and cool slightly.  Beat the cream cheese and sugar in a bowl with an electric mixer until smooth , add the ricotta and eggs  and beat until just combined. Do not overbeat. Fold through the lime rind then the chocolate mixture until smooth.  Pour half of the filling into the prepared base, top with half the berries, pour in the remaining filling and scatter over the remaining berries.  Bake for 45 minutes until set around the edges but still a little wobbly in the middle. Turn the oven off, place a tea towel in the door so it remains ajar and allow the cheesecake to cool completely in the oven. Refrigerate until required. Decorate the baked blueberry and white chocolate cheesecake with reserved blueberries and chocolate curls. 

To begin your Apple and Date Cake, preheat oven on Top and Bottom heat to 150°c and place the wire rack on shelf two.  Sift the flours, bicarb soda and spice into a large mixing bowl. Add the sugar, pecans and dates and mix well. Add the butter, eggs, vanilla and chopped apples to the dry ingredients and mix well to combine.   Spoon the mixture into a greased and base lined 20cm deep round cake pan. Arrange the sliced apple rings decoratively on top and sprinkle with caster sugar.  Bake for 1hour 45 minutes or until the apple and date cake is cooked when tested with a skewer.  Allow to stand for a few minutes before removing from the pan.   Warm the apricot jam in the microwave oven & brush over the apples.  

Cake To begin your Chocolate Pear Dessert Cake with Chocolate Sauce, preheat oven on CircoTherm® to 200°c and line a baking tray with baking paper. Place pears onto the tray cut side up and sprinkle with the sugar.  Cook on shelf position 3 for 12 to 14 minutes or until the pears are just tender.   Allow the pears to cool then cut into slices approximately 3 to 4mm in thickness.  Reduce the oven temperature to 160°c and place the wire rack on shelf position 2.   Place the butter, chocolate, sugar and water in a medium saucepan. Cook on a low heat, Induction level 3, stirring occasionally until the butter and chocolate have melted and the sugar is dissolved. Pour the mixture into a medium size bowl & allow to cool. Add the eggs & vanilla and mix well. Sift the flour and the cocoa over the mix then fold in with the ground almonds to form a batter. Pour into a greased and base lined 23cm round cake pan.  Arrange the pear slices over the batter. Combine the icing sugar and the extra Dutch cocoa powder and sift over the pears.   Bake for 55 to 60 minutes or until the cake is cooked when tested with a skewer.  Chocolate sauce Combine the chocolate and the cream over a low heat, induction level 3 and cook, stirring regularly until the chocolate has melted & combined with the cream.  Drizzle the sauce on top and serve Chocolate Pear Dessert Cake with cream or ice cream.