Flowers, frangipanes and chocolate for Cath's retirement. She is travelling with her husband to Europe indefinitely. Buying a motor-home and doing as they please. I only wish that one day, I will do what I say I want to do, not just dream about it. . .

And to finish the week (cake-wise), whipped up a frosted raspberry and vanilla cake for a birthday in the Hunter Valley. Wine, country roads, scenery, open fires and good company. My kind of weekend!

I'll admit that making cheesecakes with fruit as opposed to chocolate or liquor or cookies etc etc is indefinitely more popular and perhaps more refreshing and lighter than other cheesecakes. Baked cheesecakes are known for being dense (try Japanese or unbaked for a lighter texture). I do love experimenting with other flavours though and its been awhile since trying green tea, black sesame, etc etc. Will have to find an occasion. 

I'm quite fond of piling fruit on top and leaving it rustic looking. It sets it apart from the cakes in the shops and it personalizes each cake. It also shows that the produce is 100% fresh :)