What to make when you don't know the sex of the baby? Yellows, Oranges, Greens and use as secondary colours pink and blue!

Owls are cute... and meaningful! There's a little bit of a hidden motif in that the new parents will be up like night owls with feedings and whatever else is involved with a new baby! The pastel colours are so pretty.

The little flags would possibly have worked better with a taller cake but still flows~

Would have loved to  be there to cut this one! Marble mud with one of our best batches of white chocolate buttercream. Light, fluffy and delicious!

Good luck to new mum-to-be Belinda!

I still remember all those years ago when it was 21st after 21st every weekend. And the years may go by but people will always celebrate this rite of passage.

This weekend was no different and we made mini cupcakes (red velvet and dark chocolate peppermint) cupcakes and an awesome two-tier dark chocolate peppermint cake for a Christmas in July themed 21st.

It was a huge hit! Very pleased with our little fondant figurines: the christmas tree with the gold star, jolly santa claus, rudolph and of course a snowman! Lots of fun to make and am sure they attracted lots of attention on the night!

The matching mini tree cupcakes and snowflakes helped feed the crowds too :)

Please contact us for your next birthday, event or special occasion. We'd love to hear from you and help make it a special day!

This one's super special and close to home. For our grandmother who is 95 today. Lots and lots of love with this one!

July's one of those months that sneak up on you. Winter comes in full force. And it's nippy and fresh in the mornings. It's probably not the best season for fresh produce (fruit for cake making is pretty expensive in comparison to summer) and you learn to make do. It is also a month that starts the 'birthday season'.

Have quite of few of those coming up...!

This cake involves quite a few processes. Making red bean paste requires patience - soak, boil, strain, puree, cook, chill. And there are a few delicate steps with mousse as always.

Anyways, the initial green tea mirror that I had for the top layer... it didn't look so good. Matcha powder isn't exactly going to win any prizes for a good looking colour. In fact, its pretty dull and ugly. So had to improvise and redo it with a lot less matcha and a little green food colouring. This resulting in a much brighter colour but a lot less flavour in the mirror glaze.

But what was lacking there, it was made up for in the double layers of mousse. I'd like to try it with black sesame next time!

Oh yeah, not noted anywhere on the cake but... it was also partly for Justin who is 26 tomorrow. ;) But no candles or song!

It's been a very wet weather weekend and here's something fun to do with the kids and to keep them tamed, fed and happy!

We have recently stocked up on these awesome 'tulip' style cupcake cases and look fab with icing. And can be done up some more with sprinkles, flowers, mini hearts, possibilities are endless.

Here are our simple ones from this weekend with lashings of chocolate mousse - I can just imagine them as part of a kid's party. Rainbows  and unicorns, jumping castles, clowns and fairies.

I wrote about these a couple of years back. But its been awhile since I last made them. However, as the custard requires egg yolks, it is a good excuse to make a dozen of these to get rid of them! All the ingredients are pretty standard pantry ingredients so hard to go wrong here. The custard sets quite well and the chewy pastry once cooked has a genuine homemade touch. :)

Portuguese Tarts
Makes 12

You will need:
2 egg yolks
1 egg 1/3 C sugar
2 T cornflour
2 C milk
2 t vanilla
1 sheet puff pastry

Method:
1. Lightly grease a 12-hole muffin tray. Preheat oven to 180 degrees.
2. Place egg, yolks, sugar and cornflour in a pan and whisk until combined.
3. Over medium heat, gradually pour in milk and whisk until smooth.
4. Gently cook the mixture, stirring continuously until the mixture thickens and comes to the boil.
5. Remove from heat and stir in vanilla.
6. Cover and allow to cool.
7. Cut pastry in half length ways and place on top of each other.
8. Roll pastry up from short end.
9. Cut into 12 small discs about 1cm thick.
10. Flatten each disc over a lightly floured board until approx 10 cm in diameter.
11. Press the pastry rounds into the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.
12. Leave the tarts in the tin for 5 minutes, then transfer to a wire rack to cool completely.