This tart has apple puree and home grown plums on top and is a good way to use up extra fruit from summer.
Kiwis are a delicious summer fruit and an interesting variation to cupcakes. These have strawberry buttercream on top.
Somewhere between a pecan pie and a macaroon, Gizzada is a Jamaican coconut tart which has a spiced coconut and brown sugar filling on top of a pastry crust.
The atlantic crop of blueberries is in shops at this time of year (though I’ve never grown them at home), which are bigger than the smaller variety at other times of the year. Frozen are fine – they come out the same when used in pie. I mixed a bag of frozen blueberries with cooking apples and baked a pie with vanilla custard to go with it.
Everyone loves things on sticks – lollipops, hot dogs, kebabs… cake is no exception. These cake pops are a light coconut and ginger sponge coated in white chocolate and sprinkled with desiccated coconut.
These sunset coloured cupcakes are flavoured with layers of pineapple, coconut and orange and an awesome chance to use cocktail umbrellas!
After going overboard on sprinkles I ended up with (among others) a bag of mini meringues. With it being strawberry season, Eton Mess cupcakes seemed like a perfect use for them. These cupcakes have chunks of strawberries in and are filled and frosted with strawberry buttercream.
Magic cakes are a unique type of cake which form three distinct layers from one batter. They’re cooked at a lower temperature (150C/300F) which allows the layers to split out during baking. The base is a standard sponge, the middle forms a custard and the top is a Genoise sponge. These were studded with pistachios and had cherries on top, the with vanilla cream cheese frosting.
Independence day is a chance to indulge in oversized American desserts, and anything Smores themed are a great example. These chocolate cupcakes have a marshmallow filling, marshmallow frosting and are topped with cracker crumbs and mini marshmallows.