Dulce de Leche, Hazelnut & Coffee Tres Leches Cake
The sponge has a little ground hazelnut which offers a lovely complexity in an otherwise light vanilla sponge. I’ve added in a lot of coffee into the three milk soak and whipped up a sumptuously soft dulce de leche cream to top it all.
Lavender & Vanilla Bean Viennese Bows
These lovely biscuits are delicately flavoured with ground dried lavender and dipped in a vanilla bean white chocolate. They’re such a beautiful little treat to have in the afternoon. The biscuit is a typical Viennese Whirl; buttery and short yet it holds its shape beautifully. Don’t think of these as tasting like your grandmas knicker drawer, the lavender doesn’t overpower but just dances along complimenting the other flavours.
Parsnip, Carrot & Marmalade Cake with Cream Cheese Ganache
A simply beautiful peach tone cake housing a moist carrot & parsnip cake with a honey milk soak, cream cheese whipped ganache, orange bergamot marmalade and silky smooth swiss meringue buttercream.
Apricot Croissant French Toast Bake
This croissant french toast bake is my ultimate meal prep for a delicious breakfast with minimal work. You prepare it the night before and bake it in the morning. This is always going to be a win for my busy mum days. It’s a real crowd pleaser if you have friends or family staying and an easy way to feed a bigger crowd. It’s crisp on top while staying soft and custardy in the middle. The apricot conserve sits in little fruity pockets and caramelises on the edges.
Espresso Double Chocolate Rye Cookies
These cookies are all my favourite things in one; brown butter, espresso and white chocolate. A very luxurious and adult cookie. They’re on the thinner side but stay beautifully gooey in the middle with a little crisp on the edges.
My favourite Hot Cross Buns
I am an absolute hot cross bun fiend. As soon as April rolls around (sometimes even March), I eat hot cross buns every few days. They’re the perfect breakfast or afternoon pick me up. I’m a purist when it comes to the flavour. For these, the raisins are soaked in earl grey which keeps them plump and imparts a lovely citrus flavour. I prefer a lightly spiced bun so I’ve used a mixture of mixed spice and cinnamon. Lastly, these are glazed (or rather soaked) in a orange golden syrup mixture to keep them moist and irresistibly shiny.