Eaten during “Le Goûter”, with friends, dipped in a bowl of hot chocolate or spread with jam, La Madeleine is the typical French mini cake that is always a delight for young and old alike.

The Battenberg Cake is a light sponge cake with the pieces covered in jam. The cake is covered in marzipan and, when cut in cross section, displays a distinctive two-by-two check pattern alternately coloured pink and yellow

Orange Blossom Madeleine recipe by Anthony Teva Dagorn, Chef De Cuisine Pastry at The Observatory, Crown Melbourne. This is a subtle and delicate cake with a delicious orange blossom ganache.

Lemon and Elderflower Cake recipe was crafted by the Head Pastry Chef Eilidh Fitzsimmons from the Stamford Plaza Brisbane.

Blueberry Friand recipe from the high tea at The Hatter & The Hare, located in Melbourne’s Bayswater.

Pear Upside-Down Cake recipe inspired by Downton Abbey.

Victoria Sponge recipe by Royal Chef, Mark Flanagan, and Royal Pastry Chef, Kathryn Cuthbertson from Buckingham Palace.