Janusz says: “Living in the UK, I love being able to travel to places that are home to classic bakes, from Cornish pasties to Scottish shortbread. Inspired by my own trip to Bakewell in Derbyshire, my Pride decorated bakewell tarts have a shortcrust pastry case filled with jam and frangipane and are topped with feathered rainbow Pride icing.”

Makes 6

Ingredients

For the shortcrust pastry: 

• 60g (2¼oz) unsalted butter, cold, cubed
• 50g (1¾oz) icing (confectioners’) sugar, sifted
• 120g (4¼oz) plain (all-purpose) flour, sifted
• 1 teaspoon vanilla bean paste
• 1 egg yolk, room temperature pinch of salt

For the raspberry filling: 

• 2 tablespoons seedless raspberry jam
• 6 raspberries, cut in half lengthways
• 2 large eggs, room temperature
• 75g (2½oz) caster (superfine) sugar
• 75g (2½oz) almond meal
• 70g (2½oz) unsalted butter, melted and cooled
• ½ teaspoon almond essence

For the icing:

• 150g (5½oz) icing (confectioners’) sugar, sifted
• 3–4 tablespoons hot water
• ½ teaspoon almond essence
• red, orange, yellow, green, blue and purple gel food colouring

Method

Grease six 10cm (4 inch) flan (tart) tins.

For the pastry, in a stand mixer with the paddle attachment, mix the butter, icing sugar and flour on low speed until the texture resembles breadcrumbs. Add the vanilla bean paste, egg yolk and salt and mix until a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes. Remove the dough from the fridge and let it rest for 5 minutes.

Divide the dough into six equal portions and roll them into balls. On a floured work surface, roll each ball out to fit the tart tins.

Drape a pastry circle over your rolling pin and lower it into the tin, pressing the pastry into the tin with your fingers. Trim off any excess pastry. Once all the tins are lined with pastry, freeze them for 20 minutes.

Preheat the oven to 180°C (350°F).

Remove the tins from the freezer. Cover the pastry with baking paper, fill with baking beans and bake for 10 minutes. Remove from the oven, take out the beans and paper, then bake for a further 3 minutes until golden brown. Allow to cool to room temperature in the tins.

For the filling, spread 1 teaspoon of jam in the bottom of each tart. Place the raspberry halves in the bottom of each tart.

Blitz the eggs, sugar and almond meal in a food processor until the texture is like a gritty custard. While blitzing, slowly pour the melted butter and almond essence into the food processor and mix to combine.

Divide the filling evenly among the tartlets and bake for 15 minutes. Remove from the oven and let them cool to room temperature in the tins. Remove the tarts from the tins.

For the icing, mix the icing sugar with the hot water and almond essence in a small bowl until combined.

Remove six 2-teaspoon amounts of the icing and place them in separate small bowls. Add three drops each of a different food colouring to each bowl and mix until each portion is an even colour.

Transfer the white icing to a disposable piping bag with one corner cut o, and the coloured icing to separate piping bags with small plain nozzles. Working on one tart at a time, cover the top with white icing.

Draw thin lines across the tart with the coloured icings. Using a toothpick, create a feathered effect by moving the toothpick backwards and forwards through the coloured stripes (see photograph). Repeat to ice the other tarts, then leave to set for 1 hour before serving.

Store in an airtight container for up to 3 days.

Janusz says: “These treats are easy to make and reveal all the colours of the rainbow once bitten into. Whether you’re hosting a Pride party or simply want to bake a fun treat for yourself, these Pride party balls are sure to bring plenty of joy.”

Makes 10

Ingredients

• 250g (9oz) store-bought vanilla cake mix
• 120g (4½oz) cream cheese, room temperature
• 10 drops of natural custard flavouring (or your favourite flavouring)
• 3 drops each of red, orange, yellow, green, blue and purple gel food colouring
• 200g (7oz) white chocolate, chopped
• 30g (1oz) rainbow sprinkles

Method

Spread the cake mix on a plate and heat in the microwave on High for 30 seconds. Stir and repeat the process three more times. Set aside to cool.

In a medium bowl using hand-held electric beaters, mix the cream cheese and custard flavouring until just combined – do not overwhip or the mixture will become watery. Add the cooled cake mix and mix until a firm dough forms.

Divide the dough into six equal portions and place each portion in a separate small bowl. 

Add a different food colouring to each bowl. Mix until well combined and the colours are even.

Cover each bowl with plastic wrap and chill in the fridge for 1 hour.

Grease a baking tray and line it with baking paper.

Divide the red dough into 10 even pieces and lightly flatten them with your fingers. Place them on a sheet of baking paper, leaving gaps between them. Repeat the process with the remaining colours. If the dough gets too sticky, place it in the freezer for 10 minutes and it will be easier to work with.

Take a piece of each coloured dough and stack the pieces on top of each other in rainbow colour order – starting with red and finishing with purple.

Roll each stack of dough into a smooth ball and place them on the baking tray.

Chill in the fridge for 1 hour.

Grease a second baking tray and line it with baking paper.

Place the chocolate in a glass or metal bowl on top of a saucepan of simmering water, making sure the base of the bowl is not touching the water. Stir until the chocolate is melted.

Remove the dough balls from the fridge. Pick up one dough ball with a fork and submerge it completely into the melted chocolate. Lift the fork and tap it on the side of the bowl to remove any excess coating. Place the ball on the second tray and scatter sprinkles on top. Repeat with the remaining balls.

Allow the rainbow balls to set completely for 30 minutes before serving.

Store in an airtight container in the fridge for up to 3 days but serve at room temperature.

Janusz says: “With swirls of buttery, sugary cinnamon enveloped in soft bread, these cinnamon buns are topped with a luscious cream cheese frosting and scattered with colourful rainbow sprinkles. They are the perfect sweet treat to serve after a savoury brunch.”

Makes 12

Ingredients

For the cinnamon buns: 

• 550g (1lb 4oz) strong flour, sifted
• 275ml (9¾fl oz) full-cream (whole) milk
• 10g (⅓oz) active dried yeast
• 100g (3½oz) caster (superfine) sugar
• ½ teaspoon salt
• 2 large eggs, room temperature
• 80g (2¾oz) unsalted butter, melted and cooled
• 2 tablespoons rainbow sprinkles, plus extra for sprinkling

For the filling: 

• 100g (3½oz) unsalted butter, room temperature
• 200g (7oz) soft dark brown sugar
• 4 tablespoons ground cinnamon

For the cream cheese frosting: 

• 50g (1¾oz) unsalted butter, room temperature
• 125ml (4fl oz) icing (confectioners’) sugar, sifted
• 100g (3½oz) cream cheese, room temperature
• 2 tablespoons full-cream (whole) milk

For the cinnamon buns, in a stand mixer with the dough hook attachment, mix the flour, milk, yeast, sugar, salt and eggs on medium speed for 7 minutes. Add the butter and mix for a further 5 minutes until a smooth dough forms.

Cover the bowl with plastic wrap and leave to prove in a warm place for 90 minutes.

For the filling, use a stand mixer with the paddle attachment to beat the butter until pale and creamy. Add the sugar and mix until the mixture is pale and creamy and the sugar is fully incorporated. Add the cinnamon and mix briefly to combine.

Place the dough on a floured work surface, add the rainbow sprinkles and reknead the dough briefly to distribute the sprinkles throughout.

Roll out the dough into a 40 x 30cm (16 x 12 inch) rectangle.

Spread the filling over the dough, then roll the dough into a sausage lengthways. Cut the sausage of dough into 12 equal pieces.

Line a 35 x 24 x 5cm (14 x 9½ x 2 inch) baking tin with paper and place the buns in it, cut sides down. Cover with a clean tea towel (dish towel) and leave to prove in a warm place for 30 minutes until doubled in size.

Preheat the oven to 180°C (350°F).

Bake the buns for 20 minutes until a deep golden brown. Leave them to cool in the tin.

When the buns are just warm, prepare the frosting.

In a stand mixer with the paddle attachment, beat the butter until pale and creamy. Add the sugar and mix until fully incorporated. Add the cream cheese and mix to combine. Finally, mix in the milk until combined and the frosting is smooth.

Spread the frosting on top of the buns and scatter some sprinkles on top. Remove from the tin and serve.

Store in an airtight container for up to 2 days.