A soft and dense cake packed with chocolate and green tea. The bitterness of the matcha is toned down by the sweetness of the chocolate and the addition of the vanilla bean chantilly cream.
A beautiful light and moist cake filled with an intoxicating pear and vanilla aroma.
This month’s Daring Bakers’ Challenge was to make biscuit joconde imprime (a decorative sponge which encases a dessert). The only flavour that was going through my head was salted caramel, so I turned that into a mousse to create this pretty cake.
This cake almost killed my food processor! Sponge cake filled with a delicate honey buttercream, topped with crunchy hazelnut nougatine makes for a lovely tea time treat.
Over the weekend I was invited to attend a cake decorating class with Couture Cake Classes. I have no experience decorating cakes with fondant but I think I did pretty good in creating a cute Christmas-themed cake.
A classic combo of chocolate and orange, this cake is light, moist and made from blended candied orange. YUM!
My first successful Daring Baker’s Challenge. It was fairly easy but the challenge was to try to come up with something creative to satisfy the theme. So now I present to you my birthday cookie cake (Thanks to Ant for his creative juices)..
Whilst there is still room for improvement in this cake, the combination of pears, nuts and cinnamon is lovely.
The talented Sharon Wee creates yummy treats that look too good to eat!
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