Remove the skin from the pineapple and cut ½ cm slices through the pineapple.

Carefully cut out the circular core from the pineapple to form rings.

Place on a lined tray and bake at 80°C for 8-12 hours or until completely dried though. Turning often. Alternatively you can use a dehydrator.

Preheat oven to 180°C bake and line a cupcake tray with paper cases. Set aside.

Either using a hand-beater or stand-mixer, beat together all of the cupcake ingredients until smooth.

Fill cupcake case about ⅔ full and bake for around 16 minutes or until a toothpick comes out clean and cakes spring back when touched. Remove from oven and allow to cool completely.

Either using a hand-held beater or stand-mixer, beat butter for 5 minutes until pale and fluffy.

Add the icing sugar in two stages, beating for 3 minutes between each stage.

Add the crushed pineapple and continue to beat until well incorporated and smooth.

Pipe blobs of buttercream on top of each cupcake and roll through shredded coconut.

Pipe a small blob of buttercream in the center of dried pineapple wheels, create eyes and a nose with chocolate chips and use dried pineapple offcuts to create ears.

Using toothpicks, insert these into the tops of the cupcake and sit the lion wheels atop securely.

Either using a hand-beater or stand-mixer, beat together the butter and icing sugar until fluffy

Beat in the egg and vanilla before adding in the flour. Continue to beat until a dough comes together.

Divide dough into two evenly sized balls. Place one of the balls into another bowl, add the cocoa along with a teaspoon of cold water and continue to fold through until even in colour and consistency.

Now with two balls of dough (one vanilla, one chocolate), flatten slightly and press both doughs on top of each other. Slice dough down the middle and place on top of each other, molding dough back into a log. Slice down the center once again and place dough on top of each other, moulding again into a log shape. Repeat this several more times until you have nice layers of vanilla and chocolate.

Finally, mould into a log one last time, wrap in cling-film and place in the freezer for 30 minutes.

Preheat oven to 220°C bake, line a baking tray and set aside.

Once dough is chilled and firm, cut the log into 1cm circular slices. Arrange on a baking tray and bake for about 20 minutes or until lightly coloured and baked through. Remove from the oven and cool.

Melt milk chocolate in a small pot over a larger pot of simmering water until smooth.

Using a piping bag or bottle with a small nozzle, draw a circular snout shape toward the bottom of the cooled cookies before placing 2 white chocolate chips to resemble nostrils.

Continue to use this milk chocolate to place some eyes before allowing chocolate to cool and set.

Preheat oven to 220°C bake, line a baking tray and set aside.

In a large bowl, mix together the dry ingredients, along with a pinch of salt.

Add butter and rub through dry ingredients with fingertips until it resembles a fine bread crumb.

Pour in the milk, mixing and cutting through with a metal knife until the dough comes together.

Pour out onto a floured surface and knead into a ball. Using a rolling pin, roll to a 20x30cm rectangle.

Spread rolled out dough with pesto and sprinkle with a handful of cheese.

Carefully roll dough from the long edge until you’ve created a log. Evening slice 1.5cm segments, lay on prepared baking tray and tidy segments into circular shapes.

Bake for 10-12 minutes or until lightly coloured and risen. Remove from the oven and allow to cool.

Slice thin strips of capsicum and trim to resemble the shape of a snake tongue.

Using a toothpick, carefully make an incision big or wide enough to insert the tongue into the end of the pinwheel. Again use the toothpick to help maneuver and push the tongue inside the incision.

To insert the stick, firmly hold a pinwheel with your hand and push the stick half way through, arrange your snakes in a jar.