Cupful of Sprinkles

/ 60 g Self Raising Flour • / 60 g Butter • Egg • Milk • Vanilla Extract - I recommend using a paste • / 85 grams Unsalted Butter • / 170 grams Icing Sugar • / 115 grams Whipping Cream • Honey • Large / 4 Smaller Figs, cut into thick slices with the stalk removed • Drizzle of Honey, plus extra for decoration

/ 4 oz Self Raising Flour • / 4 oz Margarine (I always use Stork) • / 3 oz Caster Sugar • Medium Eggs • Milk • Vanilla Bean Paste

/ 230 grams Unsalted Butter at room temperature • / 115 grams Icing Sugar (Sieved) • Milk • Heaped Tablespoons Nutella

Whipping Cream • Store Bought Lemon Curd – More or less to taste • Fresh Raspberries • Icing Sugar – For dusting • Store bought sweet tart cases – I used 18 mini cases

Egg • / 2 oz Light Brown Soft Sugar • Vegetable Oil • Vanilla Paste • Banana, mashed • / 3 oz Self Raising Flour • Cinnamon • Custard, for the centre of the cake • / 3 oz Unsalted Butter, at room temperature • / 6 oz Icing Sugar • Vanilla Paste • Custard

/ 4 oz Self Raising Flour • / 4 oz Margarine (I always use Stork) • / 3 oz Caster Sugar • Medium Eggs • Milk • Vanilla Bean Paste • Cocoa Powder • / 4 oz Fresh Strawberries, blended • / 4 oz Unsalted Butter • / 7 oz Icing Sugar

/ 3/4 cup Dairy Free Unsalted Butter • / 1/2 cup Caster Sugar • / 1/2 cup Light Brown Soft Sugar • Egg • / 2 cups Plain Flour • Bicarbonate of Soda • Fine Sea Salt • / 1 1/2 cups Chocolate Chip

/ 4 oz Butter • / 3 oz Sugar • / 4 oz Self-Raising Flour • Eggs • Strawberry Jam • Strawberries Cut in Half, for topping (optional) • / 4 oz Unsalted Butter • / 8 oz Icing Sugar • Milk • ~3 Teaspoons Matcha/Green Tea Powder, more or less to taste • Vanilla Paste

Chopped Dried Fruit - 100g each Apricots, Dates, Cranberries & Figs • Freshly Brewed Tea - I usually use 2 Teabags to get a strong taste • Maple Syrup • Eggs • Wholemeal Spelt Flour • Baking Powder • Mixed Spice

Pre Made Ready Rolled Puff Pastry • Milk • Whipping Cream • Nutella - More or less to taste • Fresh Strawberries - Sliced • Icing Sugar - For Dusting

Caster Sugar • Lemons, zested • Poppy Seeds • Self Raising Flour • Butter, melted and slightly cooled • Greek Yogurt • medium Eggs, whisked

/ 3 oz Unsalted Butter • / 8 oz Icing Sugar • Milk • Lemon Curd, more or less to taste • Fresh Raspberries

Pre Made Ready Rolled Puff Pastry • Seedless Strawberry Jam • Milk

/ 85 grams Unsalted Butter • / 170 grams Icing Sugar • Milk • / 115 grams Whipping Cream

/ 230 grams Butter • / 230 grams Gluten Free Self Raising Flour • / 170 grams Caster Sugar • Eggs beaten • Milk • Chocolate Powder - More or less, to taste

/ 8 oz Self Raising Flour • / 8 oz Margarine • / 5 oz Caster Sugar • Medium Eggs • Milk • Vanilla Paste • Seedless Raspberry Jam - For Topping • sprinkle of Desiccated Coconut - For Topping

/ 8 oz Self Raising Flour • / 8 oz Margarine • / 5 oz Caster Sugar • Medium Eggs • Milk • Vanilla Paste • Icing Sugar • Pink Food Colouring

Extra Thick Double Cream • / 5 oz Mascarpone • / 2 oz Icing Sugar • / 3 Tablespoon Fresh Passion Fruit Pulp

/ 4 oz Butter • / 3 oz Sugar • / 4 oz Self-Raising Flour • Eggs • Vanilla Paste • ~8 Teaspoons Strawberry Jam • Strawberries, Cut in Half • / 3 oz Unsalted Butter • / 6 oz Icing Sugar • Milk • / 3 oz (2 tablespoons) Extra Thick Double Cream

/ 4 oz Butter • / 3 oz Sugar • / 4 oz Self-Raising Flour • Eggs • Zest of 1 Lemon, reserving a little for decoration (optional) • / 3 oz Unsalted Butter • / 8 oz Icing Sugar • Milk • Lemon Curd, more or less to taste • Fresh Raspberries