I received these gorgeous tinned teas from Harney & Sons to use for my afternoon tea parties. My favorites are the hot cinnamon and the yellow and blue, which is a gentle blend of lavender and chamomile. I highly recommend trying these teas!
My gluten free buckwheat banana maple cakes with lime infused cream cheese and honey icing, and vanilla poached rhubarb. The recipe will be in the next issue of Taste Magazine!
I made these wee babycakes for Children of Vision, in collaboration with Polka chocolate using the incredible new 'Confetti' bar, which is scattered with dried flowers.
I bring home cake most nights, so it's not such a novelty for my boyfriend anymore sadly. So for his birthday last week I ordered a big box of Little and Friday donuts, and stuck a candle in each one. The banana custard one is insanely delicious.
I got a counter built for my shop!
Pretty cakes for Fred's, using some new ingredients I ordered from an Australian based Persian company. I got some beautiful orange blossom candy floss, and a heap of fragrant dried rose petals.
Beautiful tuberose on this honey almond cake. It smells so incredible!
Here are two new products that I love and need to tell you about!
Organic coconut butter by Poppy and Olive. This stuff is delicious in cakes, on toast, or straight off the spoon.
Organic hand made almond milk by Carew Kitchen. It's gently sweetened with dates and spiced with a hint of cinnamon.
Honey roasted pears.
Raw bounty bars using the coconut butter featured above. These are gorgeous. Visit their website for the recipe.
Another afternoon tea x