This is a savoury zucchini cheese muffin in slab form which is a handy big-batch zucchini slice recipe to serve lots of people without fussing with muffin tins (I know you hate cleaning them too!). Economical. Hidden veg. 5 day shelf life. CHEESE. I challenge you to think of a reason not to make these immediately! Zucchini cheese muffin slab Adapted from my Zucchini Cheese Loaf, this is a recipe that came into existence when I was shamelessly baking for the staff at the animal hospital when Dozer was in for surgery. Who me, bribing the doctors and nurses with baked goods to ensure Dozer got ..read more

We make mini chocolate cakes because they’re adorable, there’s an excellent ratio of frosting to cake, and you get the whole thing to yourself! With 3 layers of chocolate cake smothered in fluffy chocolate buttercream frosting, these are the perfect special occasion dessert. Mini Chocolate Cakes These adorable mini chocolate cakes are a petite 7cm/2.75cm size that’s made for not sharing with family and friends. Right in the spirit of special occasions that I’m suggesting you make these for! ? So, let me speak frankly. Individual portion mini cakes do take more time to decorate than a single c ..read more

Shortbread biscuits sandwiched with lemon icing. Melting Moments are a timeless Australian cafe favourite! True to their name, they literally “melt” in your mouth. They are delectable! Melting Moments – flashback! I am pretty sure Melting Moments is one of the first baked goods I ever attempted to make. The recipe from the Women’s Weekly “Best Ever Recipes” cookbook published back in the 1970’s or 1980’s which, to this day, is still my all time favourite cookbook. It holds such sentimental value, being the very first cookbook I ever owned. (Actually, “owned” is a bit of a loose term given I s ..read more

Bursting Blueberry Crumb Cake! Think – blueberry crumble meets warm lemon cake with a crunchy buttery streusel topping and melty scoop of vanilla ice cream. It tastes even better than it sounds!  Bursting Blueberry Crumb Cake I’ve done my fair share of blueberry desserts but I’ve always wanted to do a cake with an outrageous amount of blueberries in it. As in, BURSTING with blueberries. Not just studded. I dreamed of a blueberry crumble, except in cake form. (Yes, these are the thoughts that occupy my mind at night). The question really was just how much blueberries I could bake into a c ..read more

In this post, I’m sharing my easy way to line cake pans with paper. No drawing outlines then cutting out rounds. Nope! It’s really quick and easy. How to line a cake pan (easily!) Here’s how I do it: Tear off a sheet of baking paper / parchment paper. Fold it in half. Then fold in in half again. Then keep folding until you form a long pointy triangle. Measure it against the cake pan with the pointy end in the middle of the pan. Then snip the end off. Unfold and voila! Look at that, a near-perfect circle base for your cake-pan. Grease the cake pan using butter (st ..read more

Pumpkin makes cakes soft and tender with a glowing orange colour in a way nothing else can! This Pumpkin Cake is perfectly spiced and comes with a tangy cream cheese frosting. The only thing that could make it better? Maple syrup. So I added it! Pumpkin cake This is a pumpkin cake recipe for people who want: an easy, foolproof recipe (just wait until you see how simple it is!); a cake with excellent pumpkinness* that’s not overwhelmed by the use of excessive store-bought spice mixes; a crumb that’s springy, soft and moist, rather than tight/dense or airy/delicate (like angel cake); a ..read more

A magnificent Chocolate Cream Pie with a chocolate biscuit base, a creamy smooth chocolate custard filling, topped with clouds of cream. Also known as a chocolate pudding pie, it tastes like a cross between chocolate mousse and Chocolate Bavarian Pie! Chocolate Cream Pie As a kid, I’d get so excited on the rare occasion my mother would splurge on a chocolate bavarian pie. I’m talking about the kind sold in the freezer section of supermarkets. Not a fancy patisserie cake made with the beautiful French bavarian cream, crème bavaroise. I thought it was the best thing ever. Just the right amount ..read more

With a shortbread base and lemon curd topping that’s tart and not-too-sweet, these Lemon Bars are really easy to make. Tastes like a Lemon Tart – but so much more straightforward! Lemon Bars These Lemon Bars are like a simpler form of Lemon Tart which is made with a shortcrust pastry that’s chilled, rolled out, blind baked then cooled before filled with lemon curd, then baked again, then cooled. Beautiful. Elegant. Impressive. But for the days when you don’t have time for all that, Lemon Bars is what you make! It’s incredibly simple: the base is blitzed in a food processor, pressed in a pan ..read more

Apple Turnovers – handheld puff pastry pies baked with a cinnamon apple filling. Easy to make, the only question is: to fill with cream or not? There’s a case for both!! Apple Turnovers If you have golden flaky puff pastry and it’s stuffed with warm cinnamon apple cubes in a syrupy caramel sauce, you can’t really go wrong whichever path you go down for serving. But – options are a good thing – because wouldn’t life be boring if we all liked the same thing? So, today, you have a choice of Apple Turnovers two ways – classic plain or cream filled! Cream filled apple turnoversClassic plain apple ..read more

Glazed lemon loaf is what you make when you’re after something not too sweet that’s fuss-free to make. Lovely bright lemon flavour with buttery undertones, it’s a quick bread which means no yeast and easy to make. Excellent shelf life of 5 days! Glazed lemon loaf Quick breads are a great option for those times when you have the urge or need to bake, but don’t have the time for more involved recipes. They’re also convenient – easy to transport and easy to serve. Slice like bread and eat on a napkin! As for today’s lemon glazed loaf, it’s here after I responded to a question on Facebook for how ..read more