Get the party started with these festive cakes and bakes...

By Stockfood, The Food Media Agency

P9: SURPRISE CAKE

P10: ITALIAN MERINGUE WITH BAKED APRICOTS & HAZELNUT CREAM

P11: FESTIVE MERINGUE WREATH

P11: CORNISH MEAD CHRISTMAS JELLIES

P12: CANDY CANE BROWNIE FUDGE

P13: SPICED HOT CHOCOLATE TRUFFLE GIFTS

P14: WHISKY, ORANGE & CHOCOLATE CHEESECAKE

P15: PROSECCO JELLY BITES

P15: VEGAN VANILLA FUDGE

P16: PROSECCO PROFITEROLES

P17: PEAR & MINCEMEAT CRUMBLE CAKE

Surprise cake

SERVES 8-12

For the cake

75g (2¾oz) caster sugar

2 large free-range eggs

75g (2¾oz) plain flour

50g (1¾oz) unsalted butter; melted and cooled

For the filling 

500ml (1pt) strawberry gelato 

500ml (1pt) chocolate gelato 

500ml (1pt) pistachio gelato

For the meringue 

200g (7oz) granulated sugar 

4 large free-range egg whites 

¼tsp cream of tartar

1 First make the filling. Leave the gelato to soften at room temperature for 15 minutes. Line a 20cm (8in) round pudding basin with clingfilm, then scoop in the strawberry gelato and level the top. Add the chocolate gelato, followed by the pistachio gelato, then cover the basin and put it in the freezer for at least four hours or until frozen solid again.

2 To make the cake layer, preheat the oven to 180°C/Gas Mark 4 and grease and line a 20cm (8in) round loose-bottomed cake tin with greaseproof paper.

3 Put the sugar and eggs in a freestanding mixer, fitted with a whisk attachment. Whisk on high speed for five minutes or until it reaches ribbon stage. Sieve over half the flour and carefully fold it in with a large metal spoon, then sieve over the rest and fold it in, being careful to lose as little volume as possible. Pour the cooled melted butter down the side of the bowl and fold it in.

4 Carefully scrape the mixture into the prepared tin and level the top, then bake for 10 minutes or until a skewer inserted in the centre comes out clean. Leave to cool.

5 To make the Italian meringue, put the sugar in a saucepan with 125ml (4½fl oz) water. Stir over a medium heat until the sugar dissolves and the liquid starts to boil, then stop stirring. Boil until the syrup reaches 115°C/240°F on a sugar thermometer.

6 Whileyou're waiting for the syrup to come up to temperature, use an electric whisk to whip the egg whites with the cream of tartar in a very clean bowl until they form soft peaks. With the whisk still running, pour the hot syrup down the side of the bowl and incorporate into the egg whites, taking care not to splash yourself. Continue to whisk until the egg whites reach stiff peaks and the outside of the bowl feels warm, rather than hot, to the touch.

7 Preheat the oven to 240°C/Gas Mark 9. Transfer the cake to a baking tray, removing the lining paper. Turn out the moulded gelato on top and remove the clingfilm. Use a palette knife to spread the meringue all over the top and sides, ensuring there are no gaps and you cover the cake right down to the tray too.

8 Put the pudding in the oven and bake for five minutes, or until the meringue is golden and caramelised in places. Serve immediately, decorated with indoor sparklers if desired.

Italian meringue with baked apricots & hazelnut cream 

By Thermapen (www.thermapen.co.uk)

SERVES 6-8

For the meringue

3 free-range egg whites

170g (6oz) golden caster sugar

For the apricots 

450g (1lb) fresh ripe apricots, halved and pitted 

3 tbsp unsalted butter, cut into small cubes 

2 tbsp dark brown sugar 

Rosemary sprig

For the hazelnut & vanilla cream