All the sweet recipes you need to try!

If you have a sweet tooth then we have got you covered with some delicious recipes to satisfy all the sugar cravings! These recipes are fool proof and great if your not that great in the kitchen, from deserts to sneaky cocktails you can check them all out below, enjoy!

1. Fairy Bread Melting Moments

Ingredients:

  • 250g butter, chopped, at room temperature
  • 60g ( 1/3 cup) icing sugar mixture
  • 1 tsp vanilla extract
  • 225g (1 1/2 cups) plain flour
  • 70g ( 1/2 cup) custard powder, plus extra, to dust
  • 120g ( 1/2 cup) hundreds and thousands, plus extra, to decorate
  • 100g butter, chopped, at room temperature
  • 1 tsp vanilla extract
  • 125g ( 3⁄4 cup) icing sugar mixture

Method: 

  • Preheat oven to 170°C/150°C fan forced. Line 2 large baking trays with baking paper. Use electric beaters to beat the butter

  • Sift over the flour and custard powder. Use a flat-bladed knife in a cutting motion to mix until a soft dough forms. Add the hundreds and thousands and mix until well combined. Roll level tablespoonfuls of dough into balls. Place on prepared trays, leaving room for spreading. Use a fork dipped in extra custard powder to press the balls into 4cm rounds (they should be about 1.5cm thick)
  • Bake, swapping trays halfway through cooking, for 18 minutes. Set aside on trays for 5 minutes to cool slightly then transfer to a wire rack to cool completely
  • To make the filling, use electric beaters to beat the butter and vanilla in a bowl until pale and creamy. Gradually add the icing sugar, beating constantly, until well combined.
  • Spoon the filling into a piping bag fitted with a 2cm plain nozzle. Pipe onto the flat side of half the biscuits (if you don’t have a piping bag you can spread it instead). Top with the remaining biscuits, flat-side down, to sandwich. Place the extra hundreds and thousands in a bowl and press the side of each biscuit to coat the edge of the filling.

2. Strawberry Shortcake Fridge Cake

Ingredients:

  • 750g strawberries, hulled, thinly sliced
  • 1 cup strawberry jam
  • 1 cup cranberry raspberry juice
  • 84 Arno shortbread biscuits
  • 300ml thickened cream, whipped, to serve
  • 250g tub mascarpone
  • 3 cups thickened cream
  • 1/2 cup icing sugar mixture, plus extra to dust
  • 2 tsp vanilla extract

Method:

  • Make Vanilla Mascarpone Cream Using an electric mixer, beat mascarpone, cream, icing sugar and vanilla until soft peaks form (do not over-beat).
  • Reserve 1 cup of sliced strawberries. Combine jam and 1 tablespoon juice in a bowl. Place remaining juice in a separate bowl. Spread 1/4 cup cream mixture over a large serving plate to form a 20cm x 28cm rectangle. Working quickly and using 21 biscuits, dip each biscuit into juice. Arrange biscuits on cream mixture in 3 rows to form a rectangle. Spread with 3/4 cup of cream mixture. Arrange 1/4 of the strawberry slices, in a single layer, over cream mixture. Drizzle with 2 tablespoons jam mixture. Spread with 3/4 cup of cream mixture.
  • Repeat process 2 times with biscuits, cream mixture, strawberries and jam mixture, then finish with a layer of biscuits and a thin layer of cream mixture. Refrigerate for 3 hours or until cream has set and biscuits have softened.
  • Remove from fridge. Top with whipped cream, reserved strawberries and remaining jam mixture. Dust with icing sugar. Serve immediately.

3. Rainbow Lamingtons

Ingredients:

  • 2 packets (450g each) madeira cake
  • 100g white chocolate, finely chopped
  • 300g icing sugar mixture
  • 1/2 cup boiling water
  • 4 cups desiccated coconut
  • 4 x 85g Aeroplane original jelly crystals, assorted flavours

Method: 

  • Use a sharp knife to trim cake edges. Cut each cake
     into 12 rectangles, about 3 x 4cm.
  • Place the chocolate and sugar in a heatproof bowl. Whisk in boiling water until chocolate is melted and mixture is smooth.
  • Line a large baking tray with baking paper. Place a quarter of the coconut on a large plate. Add half a packet of jelly crystals. Stir to combine. Repeat with remaining coconut and different coloured crystals on separate plates, to make four coloured coconut plates.
  • Use 2 forks to dip 1 piece of cake in chocolate mixture to coat. Tap forks on side of bowl to remove excess. Roll in 1 plate of coconut mixture, patting to coat. Transfer to prepared tray. Repeat with remaining cake and chocolate mixture, rotating among the plates of coconut mixture. Set aside to set.

4. Frozen Strawberry Daiquiri 

Ingredients:

  • 55g (1/4 cup) caster sugar
  • 300g frozen strawberries, chopped
  • 100ml white rum
  • 60ml (1/4 cup) fresh lime juice
  • Fresh blueberries and edible flowers, to decorate

Method:

  • Place the sugar and 60ml (1 ⁄4 cup) water in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Increase heat to medium‑high and bring to the boil. Cook for 5 minutes or until it thickens slightly. Pour into a heatproof jug. Place in the fridge for 1 hour to chill
  • Place the strawberries and 2 tablespoonfuls of the sugar syrup in a blender. Blend until combined. Add the rum and juice. Blend until smooth. Divide between 2 serving glasses. Thread a few blueberries onto 2 cocktail skewers. Arrange on top of the cocktails with edible flowers to serve.

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