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Showing posts from July, 2012
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Red Rose Wedding Cupcake Tower

A Wedding cupcake tower for the wedding of Kirsten & Chris at Clarence House hotel.
60 chocolate cupcakes with dark chocolate ganache filling and vanilla bean buttercream icing topped with handmade red sugar roses and personalised picks with the couples initials K&C. 60 vanilla bean cupcakes with vanilla bean buttercream icing topped with silver and pearls sprinkles and personalised K&C picks.




The Top tier cutting cake featured the couples wedding crest with the initials K & C intertwined in the shape of a heart. Vanilla bean sponge with vanilla bean syrup layered with vanilla bean buttercream and raspberry conserve with handmade red sugar roses.
 Congratulations Kirsten and Chris!

Featured in Wedding Cakes- A Design Source Magazine

Six of my wedding cakes have been featured in the latest issue of Wedding Cakes- A Design Source Magazine!
Featured in the 'Lace' section of Wedding Cakes- A Design Source Magazine

Featured in the 'Couture' section of Wedding Cakes- A Design Source Magazine

Featured in the 'Ruffles' and 'vintage' sections of Wedding Cakes- A Design Source Magazine

(Book Review) The Cookie Dough Lover's Cookbook

The Cookie Dough Lover's Cookbook by Lindsay Landis has every recipe you could possibly imagine using cookie dough. The book is divided into 7 chapters. The first chapter has the recipes for all the cookie dough flavours that are used in the recipes throughout the book including vegan/dairy-free and gluten-free cookie dough.

The first one I tried was the basic eggless chocolate chip cookie dough which was really quick and easy to make. I used this dough to make chocolate chip cookie dough truffles. So delicious! There are so many recipes I can't wait to try in this book.

The other chapters include

Candy, Cookies and Brownies, Cakes, Custards and Pies Frozen TreatsIndulgent Breakfasts Fun Snacks and Party Fare.
I love the look of the sugar cookie dough lollipops and the brown sugar cookie dough layer cake.

Summer Reads

This year I am taking part in the idealo holiday reads club. Thank you to idealo for purchasing the following books that make up my ideal holiday reading list. Reviews will be coming soon...


Blue Hydrangea Wedding Cake

Wedding cake with frilly petals and lace detail, topped with roses and blue hydrangea flowers.

Hydrangea and rose cascade wedding cake

Hydrangea and rose cascade wedding cake 

Christening Cake and Cake Pops

A 2-tier Christening cake with pink ombre ruffles and pink flowers with pearl centres.  Topped with a pink and white rocking horse with pearl details.
 The cake was surrounded by white chocolate cake pops decorated with matching pink flowers with pearl centres. 

Banana and Cinnamon Muffins with Strawberries & Cream Cheese Drizzle

Banana and Cinnamon Muffins with Strawberries & Cream Cheese Drizzle


Makes12 muffins Ingredients  For the muffins: 225g self-raising flour, sieved100g light brown sugar1 ½ tsp ground cinnamon1 teaspoon baking powder1 ripe banana, mashed125mlalmond milk2 eggs, beaten50g/2oz butter, melted6 sliced strawberries For the cream cheese drizzle: 50g cream cheese50g butter, at room temperature50g Icing sugar sugar1/4 teaspoon vanilla3 tablespoons almond milk

To make the muffins
Preheat the oven to 160°C.Line a muffin tin with paper muffin cases. Combine the flour, sugar, cinnamon and baking powder in a large bowl. In a separate bowl, mix the banana, butter, milk and eggs together until smooth. Pour the wet mixture into the dry mixture and mix together until completely smooth. Spoon into the muffin cases and top with slices of strawberries. Bake for 15 minutes. Let the muffins cool on a cooling rack and then drizzle with the cream cheese icin