and jam between each layer, topping with the strawberry slices. Finish with the decorated tops  ■ Adapted from Mini Cakes by Hannah Miles (Ryland Peters & Small, £9.99).For more delicious mini cake recipes pick up the new issue of Junior Magazine

with berries. Melt the apricot preserve and lemon juice together in a pan and brush the mixture over each tartlet to glaze.Adapted from Mini Cakes by Hannah Miles (Ryland Peters & Small, £9.99)More baking inspiration from Junior:Chocolate whoopie pies

Cakes by Hannah MilesMore recipes on Junior:Curly Caterpillar CakeSmoked Salmon Scotch Eggs

of the preheated oven until a skewer inserted into the middle of the cakes comes out clean. Put the larger basin in the oven for 40–45 minutes, the smaller basin for 30 minutes, and the mini cupcakes for 10–15 minutes. Leave the cakes to cool in the basins and tray

-to-roll white icing1 tube of black writing icing MethodDariole moulds are the ideal shape for these spooky little cakes, but you could cheat and use a mini chocolate Swiss roll under the white icing. Beat together the butter, sugar and vanilla essence until

the milk and vanilla extract and turn the speed up. Mix for about 5 minutes until the frosting is light and fluffy.Use a piping bag to pipe the frosting onto the cakes, then decorate with some star anise or liquorice sweets to finish.Recipe adapted from

Being from Leigh-on-Sea, right on the seafront, I’ve got a soft spot for seaside-themed cookies and cakes. I love the jauntiness of seaside stuff! I am also a bit obsessed with Rossi’s, a famous ice-cream parlour on the seafront. So it didn’t take

at the top and adding lemon jelly sweets or lemon slices, if you wish.VariationFizzy orange cupcakes: Bake and frost the cupcakes exactly as in the recipe above, but use fizzy orange syrup and orange zest instead of lemon, in both the cake mixture

icing sugar, sifted50 g unsalted butter, at room temperature125 g cream cheese, coldMakes enough to frost 12 cupcakes(double the recipe for 20-cm cake)Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or

Little Kitchen by Sabrina Parrini (Hardie Grant, £12.99) Featuring tasty classics, from mini shepherd’s pie to soufflés, this is as child-friendly as it gets. It even lists the equipment you’ll need. Give this delicious, healthy slice a go