Australian cakes range from the small lamington to the large Pavlovas and include sponges, caramel slices and sticky date puddings.
Shortbread base, a caramel layer and a dark chocolate topping-the classic Caramel Slice. Make sure you cut this into slices before the chocolate fully sets or the chocolate will crack while you're cutting.
Biscuit base, yummy caramel in the middle and chocolate on top - what could be better! This caramel slice has coconut in the base.
Three Weet-Bix, sugar and coconut...the beginnings of a tasty treat coated in chocolate and sprinkled with coconut.
This is an unusual cake where sliced of mango are topped with cake, baked and then flipped over. To finish it is caramelised under the grill.
Any type of plain cake can be used for these lamingtons - sponge cake, pound cake or Madeira cake. Ideally, make the cake the day before for best results, but the important thing is that the cake is completely cooled before icing.