| ECLAIR | Cake of choux pastry with cream and chocolate icing (6) |
| ECLAIRS | Choux pastries with cream and chocolate icing (7) |
| PROFITEROLES | Small cases of choux pastry with a sweet filling and a chocolate topping (12) |
| MOUSSE | Dessert made of whipped cream and chocolate (6) |
| AFGHAN | Popular New Zealand biscuit, often topped with chocolate icing and a half walnut (6) |
| GATEAU | A large cake layered with cream and richly decorated (6) |
| PROFITEROLE | A small case of choux pastry with a sweet or savoury filling |
| BISQUE | A rich lobster/shellfish soup with cream and white wine; a pale pinkish-brown colour; or, a free turn in a handicap croquet match (6) |
| ECCLES | Cake of sweetened pastry filled with dried fruit (6) |
| CAVIAR | From "cake of power", word for the roe of a beluga or other sturgeon, referred to in a saying synonymous with "pearls before swine" (6) |
| WAFFLE | Square cake of batter marked with squares (6) |
| LAMINGTON | Classically Australian treat of sponge cake coated in chocolate icing and dessicated coconut |
| BEIGNET | A deep-fried ball of choux pastry (7) |
| DAMPER | Cake of unleavened bread down under should be moister (6) |
| BURGER | Fried cake of minced beef served in a bun (6) |
| SAMOSA | Small Indian cake of meat or vegetables (6) |
| TORTE | Austrian in origin, this sweet cake or tart is often garnished with nuts, cream and chocolate (5) |
| SCONES | Flattish, usually round plain cakes of baked dough, sometimes with currants (6) |
| SCONE | Item topped with cream and jam (or jam and cream) |
| MUDPIES | Crusty, ice cream and chocolate sauce treats |
