Hot Cross Buns, Chocolate Cake, Chocolate Chip Cookies and Swiss Roll for Tea

Well this recipe was an absolute, terrible, horrible disaster without question. The Hot Cross Buns were as solid as rock buns. I could bring them outside and use them as a hockey puck! I don't know what happened because I thought I did everything right, but I must have done something wrong. All the flavour was right, but they were far too heavy, not at all appetising.
For similar recipe go to:
http://www.sbs.com.au/food/recipes/hot-cross-buns

Ratings:
Taste: 3
Appearance: 3
Difficulty: 6

As my celiac friend Hayley was visiting that day, I decided to bake a Chocolate Cake with "Gluten Free" self raising flour. I added in the flour and until the cake came out of the oven, it looked, tasted and smelt no different from normal chocolate cake. However, the minute it came out of the oven the cake hadn't risen at all, it had actually sunk in the middle. This chocolate cake is more like a Victoria Sponge cake than anything else, with two sandwiches stuck together with chocolate icing.
My Mother was doubtful that the cake would be edible. I iced the cake and filled it with a chocolate cream. and everyone said it tasted delicious. It was perfect in fact, even if I say so myself.
For similar recipe go to:
http://www.bbcgoodfood.com/recipes/2685651/chocolate-sponge-cake

Ratings:
Taste: 8
Appearance: 9
Difficulty: 4

I made the first batch of Chocolate Chip Cookies for Archie's Brisbane house barbecue. The recipe said to cook at a high temperature and ours is a fan oven, so unfortunately the first batch of cookies were very dark brown! The next batch were rescued from the oven before they were incinerated and they were devoured by Brisbane house for dessert.
For similar recipe go to:
http://allrecipes.com.au/recipe/8897/amazing-soft-and-chewy-chocolate-chip-cookies.aspx

Ratings:
Taste: 9
Appearance: 9
Difficulty: 4

I used a baking tray to make my swiss roll, using a fat less sponge mixture. I now have great respect for the bakers who sell swiss rolls as they are extremely difficult to roll without it cracking. Even with a friend called Pip helping, we managed to create a slightly irregularly shaped swiss roll. However it tasted very good, but possibly not a recipe I wish to repeat!
For similar recipe go to:
http://www.cookingchanneltv.com/recipes/rachel-allen/swiss-roll.html

Ratings:
Taste: 7 
Appearance: 5
Difficulty: 6