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Hi! After almost a year of no posts, the site going down because of hacking plus some general issues of just being able to log in,  the blog is now back up and running!

I have not been baking much at all lately, kind of lost my baking mojo and spent a lot of time last year trying out some different things, learning new skills and generally just being busy with life. 

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My latest obsession – homemade nut butter bars, sort of Snickers like but no where near as sweet and almost guilt free, covered in crunchy dark chocolate. I can’t get enough of them!

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Ok, so this IS the last cake I’m making to order. Hrm. I think I’ve said that before. 

Anyway. This was for a great friend’s 40th and after a long baking break, I was quite nervous about how this was going to turn out. In the January cold I wanted to make something reminding us of summer so I went for summer flavours – coconut, raspberry and passionfruit, each as a mousse in this three layer cake. The cake was covered in gently striped buttercream, reflecting the inside layers, with white chocolate ganache drips, desiccated coconut, fresh raspberries and physalis. 

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You make cookie-pops instead! Read on find out how… 

Back in December, my good friend Ane asked if I could help her out by providing some cakes and goodies for her fantastic new clothes label launch. Of course I said yes. At the time, the finish date for our kitchen was Christmas so I was sure I’d have an oven and a nice clean kitchen to work in by then. As you’ll know if you read my previous post, that didn’t happen, but as I’m a woman who stays true to her word, I had to figure out a way to make it happen. 

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Woooow, it’s been almost 9 months since I last wrote anything on the blog and there’s a good reason why. We finally decided to go for the big build, the extension we’ve been uhm’ing and ah’ing about for years. With the kids getting bigger we desperately needed another bedroom and a bathroom and the kitchen was in dire need of an update so we went for it. So, since August, we haven’t really had a kitchen. 

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With the planned photography session cancelled due to illness I had a cake and a few cookies sitting around my kitchen waiting to be shot. I did what I could to try some new angles and options.

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I’m back with a recipe from the brilliant Deb Perleman and her book “Smitten Kitchen” – these Rhubarb (with added strawberry and cardamom) Triangle Cookies are indeed on the front cover of her book and therefore meet my gaze every time I take off the shelf…

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It’s time for all things heart shaped, kind words and date nights. Or, at least for sharing a bottle of wine in front of the TV and some Valentine Vanilla Cupcakes after dinner,  which is probably as far as we’ll stretch in our house. I have to admit I’m not the most romantic person so my efforts are sometimes not the most thought through but I do always try to show some love through cake.