Ironically, had to go back to Sydney for a few weeks for work. Even in Winter, it was amazing and I didn't want to leave.

Caught up with friends so basically threw some passionfruit, chocolate and caramel together and came up with the ugly-pretty thing. Tasted good though. I think we call this kind "rustic".

Every year, I move into December with this feeling of trepidation. There is this tangible knowledge that the days until Christmas are numbered (not that they weren't before but there is now this sense of urgency) and with everything else happening around, time is so precious and short.

Fruit cake, gingerbread and christmas hampers!!! I look forward to planning, packaging, building and gifting these edible gifts every year but not so much the work that goes on in between... heheh! ;) Have I ever mentioned I'm a lazy baker? And as usual, I overestimate the amount of time I have and the number of hours that I (don't) need to sleep!

So this year, with my calendar completely overrun, working until midnight several nights per week doing my "real" job, a few social catch ups since coming home, normal orders and everything else that goes on in life, I managed to come up with most of the things I'd planned...There's always next year to do all the things you didn't right (new year's resolution?)?

So I came up with about 8 gingerbread houses, 12 hampers, a few hundred cookies, biscotti, gingerbread people / reindeer (or tribemen) and santas, shortbread, blueberry jam and salted caramel jars. 

However, my absolute favourite this year was my pavlova tree!!! It was sooo pretty and delicious and quintessentially Australian... everyone loved it! Who knew egg whites and sugar could be so much fun...

Oozing from the inside... Happy Straya Day (for yesterday!)

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! 

Green Tea

Irish Cream

Milo

Passionfruit

Salted caramel

Homemade Blackberry Jam.

Hello!

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. I wanted to actually use white chocolate to do it with but all the posts I've read online and research pointed to dark chocolate. So I started with that. I think I was a little heavy-handed with the liquor. It was quite... fragrant. But it was really nice. Will definitely use and add to my flavour list!

Egg yolks are a forgotten ingredient in making macarons. And this time, I decided to make some lemon curd to use up some of the yolks. We have some beautiful lemons in the garden so it was perfect. And even better by putting them in our macarons. Tangy and sweet. Now to think about what to do with the rest of it! Delicious on scones, I know!

Also made our "signature" Salted Caramel Macarons. 

A tip though... Macarons are temperamental morsels. Always measure your ingredients with a scale. Whip up your egg whites slowly and don't forget to add the sugar into the whites as they foam up or else you will ruin your batch! Was too busy talking today and completely forgot about adding sugar into the egg whites until I had already made my macronage. It was a bit late by then. Total sacrilege! Ended up with these crater looking almond cookies. But hey, they taste good with coffee. ;)

I always end up with pink macarons! And yellow for Lemon Curd :) 

Packaged and ready to be gifted to lucky recipients. 

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, the French method wins. Every time. Less failures. Better shells. The Italians just can't do it like the French. Zumbo or no Zumbo. Actually, have been told mine are better! ;)

Then there are Cake Pops. Looks easy. Look pretty. Smaller sized so works for those who don't want so much. But you got to roll them into balls, chill them and then dip them and dry them before they are decorated. Relatively easy but add cake pops to your party and set aside at least another 2-3 hours!

Nerve-wracking when you least expect it! What if my layers turn out uneven? What if the cake is too dry or too dense? What if the caramel is soaked up and doesn't leave distinguished layers? So many little things run through your mind... but this turned out so well. And now, I count the endless possibilities that this cake can make! 

Here we have 4 layers from vanilla to caramel to choc caramel to chocolate, sandwiched with gooey delicious salted caramel frosting and finished with whipped chocolate ganache. It sounds very sweet but the added use of natural (home made, I might add) yoghurt and almond meal brings upon a balanced texture and flavour. A new favourite of ours!