Blue skies and clouds... first thought is Spring!

Like I said before, I am a fan on tall tiers... it makes the cake look so much better. One caramel and one chocolate. 

Last cake for the quarter and in fact, I am not sure why I decided to take this on so close to the end of September. I just love burning the candles at both ends!

Luckily, nothing went wrong this time around ;)

Have a great birthday tomorrow Jasper!

One of my colleagues who has been with the business for over 10 years is taking sabbatical tomorrow and travelling to Spain and Morocco and having some 'me' time. So I created this colourful cake for her to celebrate her last day! No doubt it will be filled with an extended lunch and cake and not much else! ;)

I'd LOVE to cut into this one to show you - it's orange sponge, chocoolate sponge, almond meringue, jaffa mousse, more meringue and sponge and topped with strawberries, blueberries, grapes, pistachios and rose petals!

Speaking of which... yes! It looks like the Black Star Watermelon Cake but it's not! I'm going to make that one soon though! Watch this space!

I like making tall cakes. I can't help it and it just happens. Even when I don't plan on them to. I think they look better and if you eat with your eyes, then it tastes better too!

A cake stand usually helps but I just don't think its fun cutting into a shallow cake and pulling the knife out. Which makes it a problem for me when I package my cakes in the standard cake boxes... I find that a lot of the time, I'm cutting it mighty close if it fits in the box at all!

Here's another moist chocolate cake (4 layers!) with salted caramel filling and loads and loads of walnuts! 

I made traditional mooncakes with white lotus paste and salted egg yolks for the first time this year. It's a lot of hard work! Hope everyone has a great night with loved ones and family. 

Green Tea

Irish Cream

Milo

Passionfruit

Salted caramel

Homemade Blackberry Jam.

Hello!

I picked up a copy of the Coles magazine the other day from my local supermarket as I was stocking up on my baking essentials and did a 2 minute flip through the pages last night. The cake recipe they had caught my eye because I had a lot of frozen berries (I made my own AMAZING jam too... definitely doing again for Christmas - stay tuned!) in the freezer and it wasn't a great day to be outside.

So I adapted the recipe (reduced the sugar, increased the almond meal and added a little hazelnut too) to make this cake. It reminds me so much of Christmas for some reason and I think I'll definitely be doing this as an alternative to the traditional fruit cake as I know so many people who don't like fruit cake!

And the cake is soooo beautiful both warmed up and as is so I think it'll be a perfect choice. Great tea cake too. All-rounder.

Even better is that the syrup is so easy and the cake itself is so easy to make pretty. Throw on some reserved blueberries and almond flakes before you bake. Then, drizzle over your orange syrup whilst the cake is still hot and carefully place the thinly sliced orange zest over the cake. Voila! Serve with greek yoghurt or double cream if you want to be decadent.