| PETITSFOURS | Various very small rich sweet cakes and biscuits, usually decorated with fancy icing, marzipan, etc. (6,5) |
| FOUR | Petit ---, very small, rich sweet cake sometimes served at the end of a meal (4) |
| BANTAM | Any of various very small breeds of domestic fowl (6) |
| APSES | Areas usually decorated with stained glass |
| EXTORT | Old flame with a lot of sweet cake and milk (6) |
| PETIT | _ four, small rich sweet cake sometimes served at the end of a meal (5) |
| DADO | Deep panel along the lower part of the walls of a room, usually decorated distinctly |
| FLAPJACK | A biscuit usually containing rolled oats and syrup (8) |
| TEACAKE | Cookie or biscuit usually served with tea (7) |
| CUSTARD | ___ cream, sandwich biscuit usually bearing a baroque design representing ferns |
| GINGER | Plant with a rhizome used fresh for tea, or dried as a spice for cakes and biscuits (6) |
| ICING | Sugar preparation for coating and decorating cakes and biscuits (5) |
| BATHBUN | Rich, sweet cake made from a milk-based dough (4,3) |
| DISTORTED | Girl's got a rich sweet cake on the first day, but it was out of shape (9) |
| TORTE | Rich sweet cake (5) |
| PARSNIP | Traditionally said to be best after the first frost, a root vegetable used for savoury rsti, game chips, sweet cakes or warm salads with puy lentils/walnuts (7) |
| SPONGES | Name some very light sweet cakes (7) |
| CONFECTIONERS | Those who make or sell sweets, cakes, light pastries and the like (13) |
| CAMEMBERT | Small rich soft cheese with a strong smell (9) |
| MADELEINE | Small rich cake associated with Marcel Proust |
