My triple layer vanilla sponge with blueberries and cream featured in the latest issue of Urbis Magazine
A lovely simple rhubarb, cinnamon and white chocolate cake
lemon, honey and almond cupcakes with lime curd, pistachios and rose petals
pear and black currant crumble adapted from Lily Vanilli's beautiful recipe
I made a cake for the 20th anniversary party of Karen Walker's first store. This gigantic cake was a raspberry, coconut and white chocolate cake and was big enough to feed 200 people!
I did a baking demo at Farro for 30 people on Thursday night. Thanks Kenwood!