Salted Caramel Sauce

Salted Caramel Sauce

Salted Caramel Sauce.  Not only is it one of the most delicious things on the planet, it’s also so handy to have around to pour, dip and scoop. I’m posting this on it’s own so that whenever I post a recipe that uses Salted Caramel, I can link straight back here to this recipe.  I’ve used it recently in an upcoming Snickers Cookie recipe, I frequently use it in buttercream to flavour it, as well as for filling cakes (use an icing dam to stop overflow!) and drizzling on the…

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The Best Ever Chocolate Cake for Cake Decorating

The Best Ever Chocolate Cake for Cake Decorating

I’ve been teasing you with this recipe for a while on <Facebook>, and it’s finally here. This is my own recipe I came up with after never finding a chocolate cake I really loved, either eating or working with.  I’ve always disliked using baking soda in recipes, and while I like the moistness of chocolate cakes made with oil, I prefer the flavour of them with butter.  After years I still hadn’t found “The One”, until now. Let me tell you a bit about this: It makes a good sized…

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How To: Coloured Ganache Drip

How To:  Coloured Ganache Drip

Of course you’ve seen them around!  Ganache drip cakes have been the 2015/2016 trend and I’m not seeing them go away anytime soon.  The beauty with them is that they’re quick, effective and eye-catching. Lots of people have their own way of perfecting this method, but I’ve made a quick video of my own including a recipe which would be enough for an 8″ round cake.  My handy tool for both the drips and the top means no messy smears from a spatula and a perfectly level top. An important…

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Cinnamon Rolls

Cinnamon Rolls

I had a hankering for making bread last weekend.  I’ll be honest, I’ve never been impressed when I’ve made my own bread dough, but having made many hundreds (or thousands) of doughnuts over the summer with Sprinkles, I’ve learned a bit about enriched doughs, made with eggs and butter, and I’ve enjoyed being able to play around with recipes and feeling confident enough to come up with my own. These cinnamon rolls are great for a weekend brunch.  I made my dough the night before, right up until filling, rolling…

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Wafer Paper Ribbon Rose

Wafer Paper Ribbon Rose

Wafer paper flowers are popping up everywhere. Of course there are many types, some look amazing realistic. But this ribbon rose is great to whip up in a pinch! I made a last minute decision to make some for a cake last year, and in a few minutes I had the perfect toppers to finish off a cake for my mother-in-law (the cake at the bottom of the post) You can make them any size you like, the large one in the picture above was made using a circle from…

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Whipped Salted Caramel Filling

Whipped Salted Caramel Filling

I made this whipped salted caramel filling last week to fill some doughnuts and thought it would be a great one to share for filling and icing cakes.  I’ve doubled the recipe which should give you enough for filling/ decorating an 8″ cake.  You could also keep aside some of the caramel before whipping to drizzle between layers for an extra caramel hit (you can’t melt it after it’s whipped).   Whipped salted caramel filling 1 1/2 cup  sugar 1/2 cup water 1 cup cream 320g butter, cubed Salt to…

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Caramel Oat Slice

Caramel Oat Slice

I hope you don’t mind me reposting previous recipes, but I needed something quick for afternoon tea today, and when I looked at the recipe I posted for this last year I was sad about the photo. A bad photo puts people off trying a recipe, and I really want you to try it.  This is delicious and squishy while warm, and equally as addictive once cool.  The edges of the caramel go chewy and dark and may well be the best part. I got lots of comments about this…

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Three Layer Neapolitan Cake

Three Layer Neapolitan Cake

I’ve made one of these a couple of years ago and didn’t blog about it, but this time I wanted to make an ‘easy’ version. This one involves one cake mix which is then flavoured, so you’re not baking three different cake batters for one cake.  It also uses strawberry flavouring that you’ll either have at home, or will only cost you a couple of dollars for a pack. There are a lot of instructions I’m afraid.  The recipe isn’t really compilcated, but when you’re doing three different cake flavours,…

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Individual Raspberry and White Chocolate Cheesecakes

Individual Raspberry and White Chocolate Cheesecakes

  These cheesecakes are so simple: no bake, not too many ingredients, set in cupcake cases for single serves and can also be frozen.  You can also make it in a 20cm round springform pan if you want just one large one.             Ingredients: 1 box Oreo cookies (the box of three packets) 70g melted butter 250g (one pack) cream cheese 250g white chocolate 2tsp vanilla extract 2Tbsp icing sugar 3/4 cup cream Raspberries For the bases, crush Oreos into crumbs in a food processor….

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