There is always a certain amount of trepidation when I make pavlova. And I reckon that the back-up plan of "smashed pav" (and let's face it, smashed pav / eton's mess / whatever you want to call it... they're really good at reinvention on Masterchef) was probably only invented because of the high degree of failure's...
Meringue... frosting / pavlova / discs / buttercream is always delicious (soft and sweet like marshmallow) but it is also very fragile and sometimes even temperamental. So I always try and ensure that these cakes are made as close as possible to serving time. Sometimes, that means waking up at 5 a.m. to make the meringue...
Recently had this discussion (it's come up many times for myself) at work. Macarons or macaroons? These French beauties are macarons. Those Australian blobs of coconut cookies are macaroons. The only thing they have in common is the egg whites! I came up with the idea to make Irish Cream (aka, Bailey's) ganache....
A very dear friend of mine from Melbourne was visiting Sydney this weekend as it was his godsister's 30th Birthday. Got to catch up a little this afternoon with some authentic Viet food which was awesome too :) There's something about turning 30... a special milestone in one's life and he actually had the wicked thought...
General rule of thumb that is mostly fact: the smaller the treat, the more it costs. Time is money. Macarons are a french dessert. Commonly mispronounced as macaroons which are in face a coconut meringue biscuit. And there's the French macronage and the Italian macronage. I've tried both. And hands down,...
Lately, it has been baking on the weeknights and free on the weekends. Don't get me wrong, that is absolutely fantastic as it gives us back our weekends! Hooray. Was asked by my colleague this week to help her with a close friend's Kitchen Tea Cake (it was going to be a surprise). A whole lot of research and lots of...
Time and time again, we come back to the cake that 'made' us. Or at least, propelled us on this journey of cakes, bakes and sweet treats. It was almost 8 years ago that we started making cakes. Still so much to learn. Recently, I visited a little hole in the wall cafe, Room 10 in Potts Point. For a change,...
It has been a surprisingly busy baking week. And so stoked with how this test cake (that was gifted to Miss Madison for her birthday) went. Smooth fondant. Nice edges. Tall cake. Ruffle flower. And the inside is Red Velvet & White Chocolate Mud Cake with Raspberry Butter...
Vanilla on the bottom and Red Velvet on the top and encased in White Chocolate Buttercream. Delish. So my colleague at work today said that if you bake a Red Velvet Cake for a guy, then he is "yours". Hmm... how to interpret that? Made a ton of white chocolate sour cream ganache and had this mixed in with...
