Black chocolate raspberry cake

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?

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No-bake Easter hot cross bun butternut snap cheesecake fridge cake

Combine 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.

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Lemon and white chocolate bundt cake with honey lemon icing

A 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.

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Gingerbread spiced caramel cake with eggnog buttercream (and edible pinecones!)

A 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!).

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Gooey Biscoff filled cookies

Thick 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.

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Gingerbread spiced chocolate cake

A 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.

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How to create interest in monochromatic images for food photography

Monochromatism 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!

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Shoestring Food Photography - a budget food photography guide

Shoestring 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!

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Lemon curd cupcakes

A 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.

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