These quick, stylish bakes from the Food Network are easy to recreate at home and celebrate the launch of the TV channel's Bakers vs Fakers series.


Cat Face Donut from Juliet Sear for Food Network

Time: 30 minutes for a batch of six including setting time

Feeds 6


  • Bowls for melting chocolate
  • Piping bag
  • Baking paper


  • 6 x round donuts with holes
  • Candy Melt coating in colours of your choice
  • Sugar paste
  • Food colouring in brown mixed with royal icing sugar or melted brown chocolate.

1. Make 12 large pea sized balls out of sugar paste.

2. Melt one pack of Candy Melts in a microwave on medium power for a minute at a time. Plunge the bottom of each into the Candy Melt coating and attach a pair of the balls to the front and top of each donut and pinch into an ear shape. Pop donuts into the fridge to chill for 5-10 minutes.

3. While donuts are in the fridge, melt the rest of your preferred colours on medium power for a minute at a time and serve each colour in separate bowls. Remove set donuts from fridge and dip one side of each donut in one colour of Candy Melts and allow setting for 5-10 minutes in the fridge.

4. Dip the other side of the donut in a different colour of Candy Melts to create two tones and allow setting for 5-10 minutes in the fridge.

5. While the donuts are chilling, fill a piping bag with brown icingor melted chocolate. Remove chilled donuts from fridge and trim off any excess chocolate drips with a sharp knife to neaten.

6. Using a few folded pieces of kitchen towel, prop up one donut at a time, so you can pipe the face on underneath the ears.


Ice Cream Cone Drip Cake from Juliet Sear for Food Network

Time: One hour

Feeds 10 to 12


  • Piping bag
  • Palette knife
  • Side Scraper
  • Bread knife
  • Cake cards


  • 2 x round store bought plain sponge cakes - can be filled or a slab
  • 250g of room temperature unsalted butter
  • 500g icing sugar
  • Tsp. of vanilla bean paste
  • 1 x good quality ice cream cone preferably with pointed bottom rather than rounded
  • Rice Krispie Squares for the ice cream ball
  • Pretty mixed cake sprinkles
  • 1 pack Pink Candy Melts
  • 1 lollypop stick
  • Piping bag .

1. Make the ice cream part for the ice cream cones by rolling one a half Rice Krispie Squares into a ball – add a lollypop stick into this and chill.

2. With a sharp bread knife, trim the top of the sponges to level out and spread the first layer with buttercream, then add the next sponge layer on top with the bottom uppermost so the to p of your cake is flat.

3. Go around the sides and the top with a thin layer of butter cream to crumb coat the cake and then spread butter cream over the top and neaten with a palette knife or side scraper. Chill for 30 mins to an hour.

4. While that is chilling, take the rest of your butter cream and tint in yellow with your yellow food colouring gel. Once cake is firm, cover with a layer of the yellow frosting by repeating the same process as you did with the crumb coat.

5. Add sprinkles around the bottom of the cake to decorate. Chill again for 30 mins to an hour.

6. Heat the pink Candy Melts in a microwave on medium power for a minute at a time until melted, alternatively do this in a ban marie. Holding the lolly stick, dip the Rice Krispie treat ball into the pink Candy Melts to coat, stand in a glass or similar to aid setting without damaging the coating and chill for five to ten mins.

7. Dip the cone in some pink Candy Melts and cover in some sprinkles to coat top edge of cone. Stand the cone in another glass filled with kitchen roll for support to keep upright.