Makes 36

Ingredients
1 1/4 C almond meal
1 1/2 C icing sugar
4 eggwhites, aged overnight
1/4 C caster sugar
1/8 t cream of tartar
3 drops food colouring

Method
1. Sift the icing sugar and almond meal and discard any large bits.
2. Beat the egg whites whilst gradually adding sugar until dissolved and thick and glossy. Beat in cream of tartar.
3. Fold in sifted mixture into egg whites until well combined. The mixture should just come together and hold its form.
4. Pipe macaron mixture into small discs on a lined baking tray. Allow to sit on tray for 30 minutes.
5. Preheat oven to 140 degrees.
6. Bake macarons for 12-15 minutes until crispy on the outside and lightly golden. Macarons should be risen and have "feet".
7. Allow to cool on tray for 5-10 minutes before transferring to a wire rack to cool completely.
8. Sandwich macarons with whipped ganache or buttercream.

Gryffindor :-)

Yield 1 x 9-inch round

Ingredients
2 C flour
1/2 C cornflour
2 T cocoa powder
125 g butter, softened
1 1/2 C sugar
2 eggs
1 C buttermilk
2 T red food colouring
1 t vanilla
1 t white vinegar
1 t baking soda

Method

1. Preheat oven to 170 degrees and line two cake pans with baking paper.
2. Sift flour, cornflour, cocoa and a pinch of salt in a large mixing bowl.
3. Beat butter until soft whilst gradually adding sugar until light and fluffy (this should take 2-3 minutes).
4. Add the eggs incorporating well after each addition. Scrape sides and add vanilla.
5. In a measuring cup, combine the buttermilk and red food colouring.
6. Alternate adding the flour mixture and the milk mixture into the butter whilst beating on low speed. Incorporate until combined well.
7. In a small bowl, combine the vinegar and baking soda. Working quickly, allow the mixture to fizz and fold through the cake batter.
8. Spread evening into two prepared pans and bake approximately 20-25 minutes or until toothpick inserted comes out clean.
9. Cool cakes in pan for 10 minutes before inverting and cooling completely.
10. Wrap cakes and refrigerate before frosting.