Recipes

There doesn’t need to an occasion for cake, cake IS the occasion! And there’s few better than Caramel Mudcake!

NOTES **Important note about baking cakes with White Chocolate** White Chocolate is notorious for creating ‘sinkholes’ in cakes, especially if they are baked to hot to quick. To avoid this, bake your cake on a low temperature (as above), and avoid filling a tin above …

NOTES 1 Batch is enough to fill and crumb ice a 6″x5″ cake, or pipe 12-15 Rosette Cupcakes. Basic Buttercream is safe at room temperature for one week. I don’t recommend refrigerating or freezing Basic Buttercream, as it messes with the consistency. You can however …

NOTES Can be stored in an airtight container for up to one week. Great with Royal Icing or Modelling Chocolate!

NOTES **While it only takes about 10 minutes to mix the modelling chocolate, it needs to rest for AT LEAST an hour, or until its very firm, otherwise you’ll have melty oily chocolate goo** Its very important that the corn syrup and chocolate are as …

NOTES Here’s where it gets hilarious.  Shortbread can be stored once cool, for up to one week. haha! like there will be ANY left 10 minutes after they come out of the oven! Still, good to know if you are making some as a gift!

NOTES Basic Buttercream is safe at room temperature for one week. I don’t recommend refrigerating or freezing Basic Buttercream, as it messes with the consistency. You can however freeze prepiped flowers, or moulded elements for up to 3 months, as long as they are well …

NOTES Fudge will keep for up to a month in an airtight container, assuming you can keep the kids (of all ages ?) away from it.

NOTES Scones can be eaten as soon as they are cool enough to handle! They are best served on the day they are made, possibly the next.  They should be stored covered, in a dry environment once they are completely cool. Freshly baked scones have …

NOTES Shelf Life Can be stored in an airtight container for up to one week. Royal Icing I use the AWESOME Lemon Royal Icing recipe by Haniela’s! **Note for Aussies – You can exchange the Meringue Powder for Pavlova Magic ;)**

NOTES **You can use frozen strawberries for this recipe, just be aware that they usually have a higher water content, so will require a longer simmer. If you want to freeze fresh strawberries to use in syrup, hull and quarter them before you freeze them, …

NOTES This is NOT a stacking or carving cake.  You can layer it (as I have above), but it is too soft for extended height tiers, or carving.  This cake is meant as a decadent tea cake, not a sturdy sponge. Pairs ridiculously well with …