In my last blog, I mentioned the profound effect the deviantART community has had on my culinary art. One of the most significant impacts has been on the photography of it. Photos were always just snapshots of my food meant to illustrate my blog and my recipes therein. The amazing food photographers over on dA, especially those submitting their ( Read more... )

On the seventh day of Christmas my true love baked for me; 7 swans a-swimming.


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Macarons are one of those things I've always wanted to try but have been too intimidated to. I haven't even tasted one, let alone baked them. From the horror stories to the legends about how hard they are to bake correctly, I put it in the "one day" basket. I decided I was going to finally tackle this fickle beast for this Christmas. I spent many ( Read more... )

Last week I went out to dinner with mine and my boyfriend's immediate family to celebrate the completion of my Masters degree. We went to one of my favourite local restaurants, Azurea's and had a lovely time together. While Azurea's have a gorgeous selection of cakes and desserts themselves, I wasn't about to let go of an excuse to bake! Between ( Read more... )

It took me quite a while to decide what to pair the kiwifruit sorbet with. I had one of those moments where you're lying in bed, trying to sleep but the cogs in your brain are ticking overtime. Amongst the jumble of other thoughts about everything from the housework to what data analysis should I be using for my Zoology experiment, jumped out a ( Read more... )

Meringue is one of those Achilles' heel things for a lot of bakers. So many people have trouble with it or flat out avoid it because they are afraid of it. I'm here to tell you that it doesn't have to be scary. It's actually a really simple thing to make.


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Julie Goodwin's cookbooks are amongst my favourite. This is her second. They are littered with personal stories, quotes from family members and delicious recipes that come from her family. The last chapter is left blank so you can fill it with those from your own family.

The recipes themselves are always so homely. Nothing new and fancy and designed ( Read more... )

Last Friday was my boyfriend's 29th birthday. One of his greatest culinary loves in life is custard. So when I was brainstorming ideas for a nice-looking, fondant-free cake that pandered to his tastes, I just knew it had to involve custard.


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I've been really bad keeping up with the baking scene this year, but I definitely had to make time for some Valentine's Day baking.

Hearts. Always with the heart-shaped desserts in Feb.


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Baking is fun at the best of times, but when it's for charity it is so much more fulfilling. My boyfriend works for IBM, and currently he is on a project in an ANZ office. One of the ANZ offices he is located at decided to host a Big Cake Bake fundraiser for the Red Cross. I was more than happy to oblige when asked to do a cake, and more than happy ( Read more... )