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Biscuits & Cookies, Recipes, Sweets & Treats / 20.04.2018

I recently hosted a baby shower for a friend, so naturally pink macarons were in order! When it came to planning the flavour, I immediately thought of Raspberry and White Chocolate - one of my favourite combinations. Macarons being the tricky little guys that they are, it's best not add any fruit purée, so I used a concentrated raspberry flavour (available at baking stores). I love using creamy ganache as a filling for macarons but this time I decided to whip the ganache. The resulting texture is divine - it's light and fluffy, almost like a buttercream but less sweet.   Ingredients: Macarons: 75g water 150g...

Cakes & Cupcakes, Recipes / 13.04.2018

Back in the day, Red Velvet cakes were made with fresh beetroot and no food colouring. Since April is Earth month it seemed like a good time to test out that earthy beetroot flavour and make a real Red Velvet Cake. What put me off until now is the messy process of grating the beetroots and staining my counters and hands pink in the process. But this is no longer an issue since some clever folks concentrated all the colour and goodness of beetroots into a beautiful crimson beetroot powder! Something I discovered rather quickly is that beetroot only maintains its gorgeous colour...

Desserts, Recipes / 06.04.2018

Panna Cotta is one of my favourite desserts - I just love the smooth, silky texture and subtle flavour. A Panna Cotta is quite neutral on it's own and it carries other flavours very well, so I decided to make a honey-flavoured version. Although Autumn is here, it's still possible to buy delicious juicy peaches. They complement the honey flavour of the Panna Cotta beautifully, and add a gorgeous pop of colour too. You'll notice that the honey is added after the other ingredients have been heated - this is to preserve the flavour of the honey. Panna Cotta lovers, try this! Ingredients: 25ml...

Cakes & Cupcakes, Desserts, Recipes / 30.03.2018

This beautiful Fig and Frangelico cake is sure to turn some heads. The deep purple crown of fresh figs and generous cascade of sauce will entice the senses of your guests even before they know it's full of Frangelico! The cake is composed of three layers of hazelnut and fig sponge soaked in a boozy Frangelico sauce, then sandwiched together with a creamy mascarpone icing and decorated with fresh figs and more Frangelico sauce. It's a gorgeously grown-up and sophisticated dessert that's suited to a celebration. The whole cake can be made and assembled up to 2 days in advance, then simply...