When it comes to making choux buns, I think the lighter the better - the lemon cream filling is so perfect for these buns. Combined with the sweet toasted meringue, you have just the right amount of sweetness to tartness!
All in Afternoon Tea
When it comes to making choux buns, I think the lighter the better - the lemon cream filling is so perfect for these buns. Combined with the sweet toasted meringue, you have just the right amount of sweetness to tartness!
I think my love for florals stemmed (sorry) from my growing love for baking. There’s not much more beautiful than a cake adorned with fresh flowers. My favourite part of wedding-cake-baking is actually setting up at the venue and decorating the cake with an array of florals - even better when they’re edible!
These cute little cakes are a simple take on the lemon drizzle, but the grapefruit offers a perfect balance between sweet and sour (just right for my sweet tooth).
This is by far my favourite cake on here to date. It’s very indulgent but not too heavy - it also keeps well and won’t dry out (with a little bit of extra help from a drizzle of honey on top).
As far as traditional bakes go; lemon drizzle cake is one of my all time favourites. As much as I enjoy experimenting with different flavours, sometimes simple is just best - and everyone needs a tried and tested, go-to recipe for classics like this.
If, like me, you’re obsessed with cinnamon buns; then these are the cupcakes for you! They have been a firm favourite of mine for a few years now and I’m really excited to finally share them on my blog...
In my opinion, as far as pies go, pecan pie is at the top of the leader board - top of the pie charts you might say (sorrynotsorry). And, as a fellow pecan pie lover, I could never make a batch without saving a slice (or two) for my sister!
The famous fudge brownie often overshadows blonde relative; but I was surprised to learn that they actually predate chocolate brownies - making them the older, and much wiser dessert!
Like many delicious sweet treats, these little teacakes originate from France - where they are known as Financiers. More recently, they have also become popular in Australia and New Zealand - who have adopted them and made them their own - they call them Friands.
These little teacakes are so light - they are perfect for scoffing alongside lots of other sweet treats and sandwiches.
I don’t think there’s any danger of me ever being too ‘grown up’ for Peanut Butter & Jelly - there is something which always brings me back to this classic flavour combination...
I like big bundts (and I cannot lie) but these baby bundts make really great individual servings - a nice alternative to cupcakes too.
I officially fell in love with Matcha while on holiday in Vancouver two years ago. We found the most amazing Japanese café and on our first visit I had my first Matcha Latte. We loved it so much; we found an excuse everyday until we had to (reluctantly) go home.
I swear you could put any fruit with this light almond cake and it would taste good. But there’s something about this combination that’s really comforting and totally delicious...
Blood oranges are my biggest food crush right now. If there’s a blood orange appreciation society out there then I’m 100% joining, albeit late but I’m totally there...