Pistachio Macarons

Happy Tuesday! Here are our yummy pistachio macarons filled with pistachio french buttercream. Need I say more? :) 

Vintage Floral Collection

My mum was over a few weeks ago and we had a major baking session working with fresh flowers and a mixture of decorations! We call it our 'Vintage Floral Collection'

Enjoy xx

Viola's & Pansies

Vintage Rose & Pistachio 

Chocolate Ganache & Pistachio

Rose & Violas

Pink Peony

Teal & Cream Cupcake Tower

Teal & Cream Cupcake Tower xx

First Wedding Cake

Hi everyone! I am very proud to share a photo of the very first wedding cake I have made! I made this Rustic Style Wedding Cake for the most gorgeous bride last weekend! It was a 3 Tier Red Velvet Cake w/ Cream Cheese Filling and decorated with Vanilla Buttercream.

In the the pic I took, I used pink silk flowers I had bought specifically for cakes for photos sake! However the brides mother whom I work with had organised some beautiful fresh flowers to place on the top, middle tier, and bottom of the cake.

The cake was displayed on a vintage wine barrel with candles. I just can't wait too see photos. I promise I will upload them as soon as I have access!

Have a lovely weekend,

Kim xx

Update: Here are some prof pics :)

Kiddies Cake!

Im back! Sort of! My brother starts school soon so we are taking him along to visit an after school care I used to work for. Thought I would whip up a cake for the kids 

Enjoy xx

Blue Ombre Cake

I had so much fun making this Blue Ombre Cake for a baby shower today! The inside is Chocolate Mud Cake layered with chocolate ganache. It is finished with buttercream rosettes and coloured with tiffany blue xx

Making French Macarons - Part Two!

Lemon Macarons filled with French Buttercream & Lemon Curd

As you sit there and admire my macarons, not to long ago I was not completely happy about my second attempt at making macarons (read here). I looked back at the post and reflected on doing these things differently:

For my next batch there a few things I need to do differently:

• Process my almond meal for a little longer.
• Use powdered food coloring instead of gel.
• Take my time and breath a little!

Surprisingly enough I did do 2/3 of those things, I still used gel colours (have not brought myself to spend on powdered colours). The trick is definitely on how many times you fold your mixture, and getting it just right, not to clumpy (is that a word?) or not too runny!


Now I am pretty happy with my lemon macarons, BUT there is still room for improvement!

Next time I will:

• Let them cool on the tray for longer
• Not over mix so they are not so flat
• Pipe the buttercream in with a plain round nozzle

I am pretty tough on myself as you can see! Maybe 'Making French Macarons - Part Three' may send you news of perfection!


Kim xx