Baby Safari Time!

This is a fun post….one little baby dedication cake for one special little man, Samuel and some baby safari animals. I had a lot of fun making these little guys, especially the cheeky monkey, which happened to be Melody’s favourite. All we heard for two weeks as they sat on the table to dry was “Monmon, monmon, eee, eee, eee!”

This two layered, two flavoured cake was covered in ganache, then fondant. The bottom layer was the ever popular chocolate mudcake with dark chocolate ganache. The top layer was a gluten free caramel mudcake and white chocolate ganache. But the animals were definitely the hit of the day…..after gorgeous Samuel of course!!!!!!!!

This week I had a special birthday order for a dear friend. She has two precious girls that love to cook and one day I plan to give her girls some chocolate making lessons. But for now she ordered a big box of chocolates just for herself!..So of course what better reason to learn to make fondant creme from scratch and add a whole new range of chocolates to my repertoire.

I hadn’t tried working with fondant creme because from what I had heard it was tricky to make and I was having trouble sourcing it in Australia. Well with some research Jean Pierre Wybauw came through for me again and I found a great technique that works for me. So the two new flavours I made were the classic Peppermint Creme and a Vanilla bean infused fondant that tastes a little like a cadbury creme egg but richer and less sweet!

Here they are in all their glory!  The other flavors were: Dark Chocolate Pomegranate Molasses, White Chocolate Coconut Dream, Milk Chocolate Hazelnut Gianduja and Honey Fleur de Sel Caramels.




Cake, cake and more cake….

Well I am certainly blessed. I have had the opportunity to bake many cakes recently and play around with different flavors and decorations. It has been so much fun…..and eating the leftovers hasn’t exactly been a chore either! I know I have not posted much about chocolates lately, to my defense most of the cakes contain chocolate or chocolate work. Here’s a sample for you:

chocolate mud strawberry cakedebs cake








This was a double layer, 10 cm high mud cake. It was frosted with chocolate ganache and topped with fresh strawberries. Around the sides I used 64% Dark chocolate strips with a chocolate transfer on them.

black forrest italian weddingIn the middle of August we have a big celebration. There are three family birthdays within 5 days. So this year instead of having one big cake I made three cakes. The one missing from the photo was the New York Cheesecake from a previous blog. The next an Italian wedding cake with cream cheese frosting and toasted coconut. The final one….a black forest cake with chocolate ganache.

salted caramel chocolate cake 1salted caramel chocolate cake


This layer cake consisted of chocolate cake with caramel butter cream and was topped with a thick salted caramel sauce. And last but not least this week I have another family birthday cake to bake…..the request….chocolate and orange. mmmmm…the brain is ticking with ideas!




Girly Cupcakes anyone?

Just a quick post today to show you the girly cupcakes I made this week for my daughter’s dancing group bake sale.

Vanilla Cake with Vanilla Butter cream….. mmmmm.

Sometimes the simple flavours are the best.




Two big cakes in one weekend.

This past weekend was a very busy but fun weekend. I had two orders for the one gorgeous little girl, Piper. One cake on Saturday for her Naming Day ceremony and a cupcake tower the next day for her Blessing Day. The criteria: chocolate mud cake, fondant on one and what ever I want for the second. I had a blast designing these cakes.

So here is what they ended up with. The top layer was carrot cake with lemon cream cheese filling. The bottom layer was chocolate mud cake with ganache filling. I was blown away with the responses. I had many comments on my cakes but one friend told me it was the BEST cake he has EVER eaten. Well that was a boost to my confidence and a great result.

The second cake I really enjoyed making. It brought back many memories from when I used to bake cakes in a little cupcake shop in Spring Hill (a town south of Nashville in Tenessee). Pipers mum is wheat intolerant so I wanted to included a cake that she could enjoy as the cakes from the day before all contained wheat. This cake at the top was an orange and almond cake with chocolate ganache. I love this recipe. Its so easy and I also had rave reviews about it. I decided to stick with mud cake for the cupcakes but chose two different flavoured frostings. The bright colourful ones were vanilla buttercream and the other a whipped chocolate ganache. All in all a successful weekend doing what I love! I feel so blessed.