I don't share many of these photos. Mainly because I don't want all the little things in my personal life to override all the hard work I put into making cakes for others and sharing that happiness. But I had to share this one because it was part of a group/team cooking competition and we it was so much fun.

I am (not so) quietly confident that we've won!

This dessert was my team's and the competition's last dish: Black Sesame Cheesecake, Green Tea Macaron, Green Tea Ice Cream and Red Beans. All made from scratch!

I have to say that the feedback on the cheesecake was mixed. Some loved it, some thought it was an acquired taste. The macarons and ice cream were loved. All gone in a heartbeat.

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.