Sunday, June 26, 2011

Belgian Biscuit Cake (revisited)

Belgian biscuits are pretty much my favourite kind of biscuit ever, to eat and make. They consist of 2 layers of crumbly cinnamon ginger cookies sandwiched with a dollop of raspberry jam and topped with a layer of pale pink raspberry icing. It seemed like a good idea to try and recreate this old fashioned treat into a cake, so I did just that. 


organic eggs
baking powder

icing sugar
raspberry essence

Monday, June 20, 2011

My new kitchen at Nosh

The search to find the perfect kitchen to bake from is never easy. That's why eventually I want my own place with my dream kitchen out back and a little shop front where I can sell all the things I love. For the meantime though, Nosh Mt Eden comes pretty close to perfection. Today was my first official day baking there and it was great. I made a huge batch of whoopie pies in their Smeg oven and had plenty of customers coming up and asking what the delicious smell was. Please come and visit me anytime to see what I'm baking and this is also where you can pick your cakes up from now on (422 Dominion Rd).

Monday, June 6, 2011


Who's heard of whoopie pies? I hadn't until just recently when I was in New York where they were everywhere. They seem to be rivaling the cupcake over in the States, but back home they're probably more in competition with the French macaron. A short while ago, Bon Appetit had a face-off between whoopie pies and macarons. Macarons won. Despite this giving me a slight whoopie-pie-prejudice, I decided to make a batch of classic chocolate with vanilla cream filling anyway.
Well, I hereby withdraw my snobbishness towards whoopie pies. Who cares if they have a stupid name. These things are delicious. Not to mention much easier to make than a macaron, and way cooler than cupcakes. 
You can make all sorts of different flavours such as red velvet, salted caramel, peanut butter chocolate and matcha green tea. All of which I will be making and selling for $3 each (minimum order of 10 / flavour).
Images and ingredients sill to come, but orders are welcome!