Party Food Ideas.

1. Place the bread rolls on baking trays and bake according to packet instructions or until light golden.

2. Leave the bread rolls to cool slightly.

3. Cook the Frankfurt's in a large saucepan of simmering water for about 5 minutes or until heated through, then remove from the pan and drain.

4. Cut slits into the top of each bread roll and brush the insides with pizza sauce. Place a Frankfurt in each roll, top with basil leaves and crumble over feta.

1. Preheat oven to 220°C. Grease and line 2 baking trays with baking paper.
2. Cut an 8cm-wide strip from 1 pastry sheet. Repeat with another pastry sheet. Cover strips and uncut pastry sheet with plastic wrap and refrigerate.
3. Whisk egg yolk and milk together in a small bowl. Brush 1 cut pastry sheet with egg mixture. Top with coarsely-grated cheese. Cover with remaining cut pastry sheet. Press down firmly to join. Cut pastry into twelve 2cm-wide strips. Twist strips and place, 3cm apart, on prepared trays. Brush with egg mixture. Cover with plastic wrap and refrigerate.
4. Using a 5cm star cutter, cut 24 stars from reserved pastry. Brush 12 stars with egg mixture. Top with finely-grated cheese. Sandwich together with remaining 12 stars, pressing down firmly to join. Brush both sides of stars with egg mixture. Attach stars to alternating ends of pastry twists (see note).
5. Bake, uncovered, for 10 minutes or until golden and puffed. Serve

1. Preheat the oven to 200°C and line 2 baking sheets with baking paper.
2. Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.
3. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting. Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds. Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

1. Preheat the oven to 180°C. Line a 12-hole cupcake pan with paper cases. Place the flours, sugar, butter, milk, eggs, zest and vanilla in a large bowl.
2. Using electric beaters, beat on low speed for 30 seconds or until combined.
3. Increase speed to high, then beat for 2 minutes or until the mixture is thick and the butter has been incorporated.
4. Spoon the mixture into the paper cases.
5. Bake for 20-25 minutes until risen and golden. Leave to cool in the pan for 5 minutes, then turn out onto a rack to cool completely.
6. Place the 100s and 1000s on a plate.
7. Warm the jam in the microwave until just melted. Cut a shallow round from the top of each cake, then halve the rounds.
8. Brush each piece with jam, then coat in the 100s and 1000s. Place a dollop of whipped cream on each cake and sit 2 coated pieces in the cream to form wings. Finish with a little extra jam on top.

• Small pieces of pear, banana, strawberry and orange
• 300ml pouring cream
• 1 tsp grated orange rind
• 1 tbs orange juice
• 250g block milk chocolate broken into squares

• 85g pkt strawberry jelly crystals
• 425g can fruit salad, well drained
• 9 Unibic sponge fingers biscuits (savoiardi), chopped
• 600ml carton custard
• Strawberries, to serve

1. Make up the jelly according to packet instructions. Set aside to cool slightly. Divide the fruit among 6 small glasses. Pour the jelly evenly over the fruit. Refrigerate for 3-4 hours or until set.
2. Sprinkle the biscuits evenly over the jelly. Pour over the custard. Refrigerate for 2-3 hours to allow the biscuits to soften.
3. Top with the strawberries, to serve.

• 600g packet vanilla cake mix
• 1/3 cup vegetable oil
• 3 eggs
• Butter cream icing
• 185g butter, softened
• 2 1/4 cups icing sugar mixture
• 2 tablespoons milk
• Red food colouring
• Yellow food colouring

• Decorations

• 20cm liquorice strap
• 8cm strawberry sour strap
• 300g packet fruit rings (see tip), halved
• 2 round peppermints
• 1/2 x 100g packet Chang's fried noodles

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round cake pan. Line base and side with baking paper. Make packet cake following packet directions. Pour into prepared pan. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool completely. Transfer cake to a board.
2. Meanwhile, make icing Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar mixture and milk, beating constantly until well combined. Tint orange with red and yellow food colouring.
3. To decorate Spread icing over top and side of cake. Cut two 2cm and one 3cm rounds from liquorice strap. Trim 2cm rounds to form oval shapes for eyes. Reserve trimmed sections for eyebrows. Trim 3cm round to form a triangle for nose.
4. Cut remaining liquorice strap into thin strips. Trim to form three 7cm strips and two 5cm strips. Cut strawberry strap into 3 long strands. Cut in half crossways to form 6 smaller pieces for whiskers.
5. Using a little icing, stick liquorice eyes onto mints. Position eyes and nose on cake. Position 5cm liquorice strips from top of nose to above eyes. Place eyebrows at end of strips.
6. Position 7cm strips to form mouth. Position strawberry strap lengths as whiskers. Position a halved green fruit ring in place to define mouth. Place remaining red, orange and yellow fruit rings around edge of cake, placing a few extra above eyes to form a mane. Scatter a few fried noodles in and around fruit rings. Press remaining fried noodles around edge of cake. Serve. Select a packet of fruit rings containing lots of red, orange and yellow.

1. Combine mince, carrot, onion, cheese, zucchini, egg, Weetbix and sauce in a bowl. Mix well. Form into small balls and press flat with the palm of your hand.
2. Heat oil in a large non-stick frying pan over medium heat. Cook rissoles, in batches, for 3 to 4 minutes on each side or until cooked through.
3. Toast bread and cut into shapes with a biscuit cutter. Place rissole on 4 slices of toast. Top with lettuce, tomato and another piece of toast. Serve.

• 1 quantity Quick pizza dough (see related recipe)
• 350g rindless shortcut bacon, chopped
• 1 cup Classic tomato pizza sauce (see related recipe)
• 1/2 small pineapple, peeled, core removed, sliced
• 1 1/2 cups grated mozzarella cheese
• 1 teaspoon dried oregano

1. Preheat oven to 220°C. Lightly grease two 27cm round pizza trays. Roll out each piece of dough to a 20cm round. Place 1 round on each tray. Using fingertips, press dough out to the edge of tray.
2. Cook bacon in a non-stick frying pan over medium heat for 3 to 5 minutes or until light golden. Remove to a plate.
3. Spread 1/2 cup pizza sauce evenly over each pizza base. Top with bacon, pineapple and mozzarella. Sprinkle with oregano. Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden. Serve.

Ingredients (serves 10)

1. Arrange musk sticks on a cake or chopping board to form railway tracks.
2. Reserve 1 rollette, and 1 chocolate and 2 strawberry lamingtons. Arrange remaining rollettes and lamingtons on the musk sticks to form carriages.
3. Place reserved chocolate lamington at the front of the train. Use the icing to attach reserved strawberry lamingtons to the top and front of the chocolate lamington so it resembles an engine.
4. Cut the reserved rollette in half crossways and use the icing to attach it to make a steam funnel. Attach the lollipop to the front of the engine.
5. Use the icing to attach Smarties to make wheels. Decorate with candles and serve immediately.

1. Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan. Line base and sides with baking paper, allowing a 2cm overhang. Make cake according to packet directions. Spoon mixture into prepared pan.
2. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre comes out clean (cover cake with foil if over-browning). Stand in pan for 5 minutes. Turn out onto a wire rack to cool.
3. Using an electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar and cocoa. Add milk. Beat to combine. Cut rounded top from cake to form a lid. Spread half the icing over top and sides of cake bottom. Spread remaining icing over cake lid.
4. Place cake bottom on a board or plate. Position Rolos around base. Cut Curly Wurly diagonally into two 6cm lengths. Arrange lollies on cake bottom. Place Curly Wurly pieces upright on cake sides to support lid. Place cake top over Curly Wurly pieces. Serve.