A rich chocolate-upon-chocolate cake, with the richness cut through with a hit of raspberry.
Chocolate cake, chocolate buttercream, chocolate ganache, raspberry jam. Designed for Halloween with its visuals, but let’s be real - what kind of chocolate lover would turn this down any time of the year?
Read MoreFeeling extra fancy? Make these earl grey macarons with a hint of honey. Delicate flavours for the fanciest and daintiest of cookies.
Filled with earl grey and honey German buttercream, which have the perfect amount of moisture to mature the macaron shells.
Read MoreCombine hot cross buns with cheesecake and butternut snap biscuits, and you get this - a super quick and easy no-bake crowd-pleaser.
Made super easy by using store-bought hot cross buns. Though, you’re of course free to make your own! It’s also super customisable, so it’s sure to please everyone.
Read MoreA homey yet elevated bundt cake, made with white chocolate and lemon and drizzled with a lemon honey icing. Made with sour cream for moisture and richness.
Super easy and simple to make. Based on my matcha white chocolate melon pan loaf cake recipe, it is made easier with just one ‘colour’/ batter and just a simple icing on top.
Read MoreA moist and rich spiced cake with a caramelised twist to it, covered with an eggnog Swiss meringue buttercream and white chocolate bark and topped off with edible pinecones.
The pinecones are made with the cake trimmings, so no wastage! They look super cute, if I do say so myself, plus they taste good - love a good edible decoration (that’s not made of fondant!).
Read MoreA moist, tender, and buttery coconut and pandan cake, layered with coconut Swiss meringue buttercream and coconut-pandan pastry cream.
Perfectly stable as a layer cake, yet soft and flavoursome enough as just a sheet cake (though doesn’t mean you can’t spruce it up with coconut and buttercream!).
Read MoreThick and crisp yet soft cookies with speculoos spread in both the filling and the dough.
A double hit of speculoos, or triple if you count the crumbs on top, these cookies are the perfect mix of textures. Plus, it’s got the depth of browned butter (though optional, of course!) and a sprinkle of salt to balance out the sweet.
Read MoreA rich and moist gingerbread spiced chocolate cake, layered with vanilla Swiss meringue buttercream, caramel, and crushed speculoos.
A wonderfully festive flavour for the chocolate lover, the smooth and light Swiss buttercream complements the decadence of the chocolate cake.
Read MoreA super moist, flourless cake, topped with a zesty icing.
This cake uses almond meal and sour cream to make it so super moist, which matches the tang of the lemon in the cake and the (optional) icing. Kind of like a juicy lemon! Perfect with a cup of tea or coffee, of course.
Read MoreA stronger caffeinated twist on bubble tea.
It’s basically just iced coffee decked out with pearls and coffee jelly, sweetened with a brown sugar syrup. Turning your coffee into a dessert affair.
Read MoreMonochromatism is the use of just one colour in an image. It’s also used to refer to the use of just one colour plus a neutral shade (such as a white background).
This may sound a little… dare I say… boring? Flat? I promise you, when used in the right way, it is anything but boring and flat. Here are my favourite ways to add some flavour, some spice, some zing, to a monochromatic image. But don’t just stop at monochromatic images - these tips can be applied to non-monochromatic images too!
Read MoreA chewy yet fluffy yet crispy spin on the classic churro. A textural playground.
Choose between a thick and rich five-spiced chocolate sauce or a peanut powder coating. Or just toss them in a classic cinnamon sugar mixture, delicious either way!
Read MoreShoestring Food Photography is an e-book, guide, PDF, document, whatever you want to call it, all about starting food photography on a budget.
Do you often feel like you can’t afford to invest in expensive photography equipment? Or do you look at gorgeous images and think that you’re not ‘creative enough’ to create those images too? Do you want to LEARN how to think of these ideas? This guide is for you!
Read MoreA super ooey-gooey choc-chip cookie atop a salty potato chip base for the ultimate salty-sweet combination.
Made in a tiny skillet, this is the perfect treat to serve with ice cream and share with one or two other people, perhaps at your next movie night?
Read MoreMoist and tender banana muffins topped with a crunchy and flavoursome peanut butter streusel.
This is one of those ‘mix wet + dry’ type of recipes, so super simple, and perfect for using up those browning bananas.
Have as a breakfast treat or for afternoon tea!
Read MoreA super light yet wonderfully moist cupcake that is so simple to make - and customise!
Stays soft and moist for longer but still has a buttery flavour, thanks to the use of both oil and butter. Not to mention the Greek yoghurt!
For this particular recipe, I customised it with lemon curd and cream cheese frosting, but feel free to substitute your own flavours into it.
Read MoreA lightly spiced cheesecake with dried fruit and a hot cross bun base, topped with a chocolate nest.
A festive Easter twist on a classic baked cheesecake. Not only is the flavour of the cheesecake 'filling' part hot cross bun inspired, but the base itself is made of hot cross buns.
Read MoreAah ice cream. Love to eat it, fear photographing it. Probably one of the most stressful things to shoot due to their quickly melting nature.But fear not! I have some easy to implement tips that will make your next (real) ice cream shoot (hopefully) less stressful. No special equipment required!
Read MoreSuper simple, 4 ingredient 'truffles' made with eggnog ganache and crushed speculoos cookies, rolled in coconut or cocoa.
Perfect to distribute as Christmas/ holiday gifts since they are super simple and no bake! Perfect for hot Australian summer Christmases.
Read MoreNutmeg and cinnamon spiced macaron shells, filled with eggnog ganache.
Using the Swiss meringue method, these macarons have the simplicity of the French whilst having the stability of the Italian.
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