The Engineer Baker’s French Toast Macaron : Smokey bacon custard, maple-glazed bacon, maple jelly and air.

Adzuki bean and vanilla, with homemade hazelnut Pocky (and an ode to mochi cakes)

‘Donuts’, hazelnut and coffee

Matcha/Green tea Macarons

Dana McCauley’s Tomato Ketchup Cake

Sarsaparilla scones

Rhubarb, hazelnut and black sesame Bakewell tart, in a glass.

Gingerbeer marshmallow, rolled in ginger sherbert

Gingerbread ice-cream sandwich, espresso pudding, leatherwood milk

Inspired by classic flavours of lemon meringue pie : Frozen liquid poppyseed sable, yuzu curd, vanilla ice-cream, meringue.

Sweet potato ‘pie’

White chocolate and macadamia ‘blondies’

Bacon Brownies

Beatrice Okajangas’ Cinnamon Rolls

Chickpea ‘Blondies’ (recipe from Have Cake, Will Travel)

Daring Bakers April 2009 Challenge : Brie and white chocolate cheesecake with pecans and candied celery.

Pineapple and Chamomile Custard Tart with Lemon Verbena Cream

Gold-dusted milk chocolate fish from Koi Restaurant, Woolwich.

Adzuki bean slice