Great to give to children and toddlers who like to let the pastry melt rather than chew, chew, chew.Ingredients75g lard, chilled and cubed75g butter, chilled and cubed225g plain flour100g grated Parmesan cheese½ tsp mustard powderA pinch of grated nutmeg1–2 tbsp very cold water1 ...

whole milk7.5cm pig-shaped cookie cutter26 cake pop sticksMethod1. To make the pastry, put the flour and salt in a food processor and pulse to incorporate. Add the lard and mix on high for 10 seconds, or until the mixture resembles cornmeal. Add the egg

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

and springy to the touch. Remove to a wire rack and leave to cool. 4. Beat together the butter and cream cheese for the frosting until smooth. Add the icing sugar a third at a time and continue to mix, adding the vanilla and then the red food colouring

Ready Steady Party by Lucy Broadhurst (Murdoch Books, £12.99) is jam-packed with ideas for different party themes, as well as a variety of great party food and drink recipes, including these scrumptious Strawberry Pillows.Strawberry PillowsMakes 18

spooky confection, try our delicious recipes from Cookie Girl and The Hummingbird Bakery.

, fastening the sides together with double-sided sticky tape. You can also decorate the bases of the cakes with Smarties or Jelly Tots.Recipe from The Ultimate Ribbon Book by Annabel Lewis (Conran Octopus, £9.95). Ribbons by VV Rouleaux.

This recipe is so easy – you just make the dough and roll it out, then cut out any shape you wish. I use this to make lovely cookies for treats, presents, party or wedding favours, as well as cake decorations. You can also use this recipe to create

Ingredients (Makes 10)For the cakes 115g caster sugar115g butter, softened2 eggs85g self-raising flour 30g ground almonds1 tsp vanilla extractTo decorate30g ready-to-roll icingRed and green food colouring paste200g fondant icing sugar1 tbsp

IngredientsFor the pastry60g butter110g flour, plus extra for dusting30g caster sugar1 egg yolkFor the crème pâtissière1 tbsp cornflour60g caster sugar1 egg and 1 egg yolk100ml milk150ml double cream1 vanilla pod, split lengthwise  To assemble200g summer berries  3 tbsp apricot p...