Le Progrès

RECIPE: In French cooking the name of what you are making is of great importance, and Childs insists that if a dacquoise is made with only almonds, this dessert is called Le Succès. I chose to make it with half almonds and half hazelnuts, and in this case, it’s called Le Progrès. I stuck religiously…

Anzac Caramel Slice

RECIPE: This recipe looked like an interesting mix. A cheesecake crossed with banoffee pie with a chocolate topping. I didn’t alter the recipe other than using my own caramel, but I did leave off the topping of whipped cream, banana and crushed biscuits because I wasn’t sharing it as a dessert, but rather as a…

Anzac Brownie Slice

RECIPE: This recipe adds the moistness of brownie to the normally dry ANZAC biscuit. With ANZAC Day approaching, it was a good time to try it out. By cooking the base for ten minutes as recommended, it’s very easy to end up with it overbaked. I’d cook it until just golden. COMPONENTS: The ANZAC component…

Vanilla Passionfruit Bones

RECIPE: It was my dog’s birthday this week, and it coincided with his weekly visit to Doggy Daycare at Scruffy’s, so I decided to treat the staff as a thank you for persisting with my lively fellow. I made the vanilla cake for two recipes. I cut shapes from it for this recipe, and used…

Cake-filled Easter Eggs

RECIPE: This is my first attempt at putting together recipes in an innovative way, and I’m quite excited to take this step. It’s definitely a work in progress because it’s quite challenging finding recipes or combinations that will achieve the effect you’re after. White chocolate was spread as a thin shell into Easter egg moulds,…

Pear and Chocolate Frangipane Tart

I had some lovely new season pears and needed to take morning tea to work, and this recipe looked like something that could achievably be baked after work but still push me.

Ice cream cones

RECIPE: I’m a bit short on time this week so I wanted to make something quick that still tested me. I settled on making ice cream cones for dessert, and this recipe was perfect. It’s another recipe with US measurements, but thankfully the author has also provided weights in grams, which makes the whole process…

Chocolate Overload Cupcakes

RECIPE: This is the second time I’ve made this recipe, and I was keen to experiment with the method to see if I could improve it. The first time I made it I followed the recipe and the cake turned out a bit grainy and dry. I didn’t adjust the quantities of ingredients this time,…

L’Opera

RECIPE: I had some chocolate ganache left over from another recipe, so L’Opera seemed like a good option. Opera Cake is joconde sponge painted with coffee syrup and layered with coffee buttercream and chocolate ganache, and topped with a chocolate glaze. While you might expect this cake to be a sugar-overload, it had a light coffee…

Chocolate Marshmallow Teacakes

RECIPE: I wanted to try these teacakes after seeing them in a technical challenge on the Great British Bake Off Series 3, set by Paul Hollywood. The recipe is for 7.5cm domes, which I thought was too big so I made a smaller 4cm version. They were fiddly to make, but used ingredients most bakers…