Wednesday, October 1, 2014

Things I've made this week...

Boy was I happy to be back in my beautiful kitchen after being away for so long!
I made these blood orange chips by thinly slicing the oranges and baking them at 150 degrees celcius for about 40 minutes.
A new addition to the Caker menu…vegan, gluten free, refined sugar free peanut butter and sea salt cookies! They don't look like much, but taste beyond delicious.
A raspberry, almond, orange and white chocolate cake decorated with pistachios and dried rose petals.
MAC Cosmetics ordered 30 of these beauties to be sent out to some key media people, to celebrate the launch of a new collaboration they are doing. The cakes are dotted with 24 carat edible gold leaf!
A 1st birthday cake for a lucky little girl.
Goodies sent to me from Lewis Road Creamery. This chocolate milk is insanely delicious.
I hosted a couple of intimate baking classes at The Caker Kitchen. What fun! Thanks to Billington's Sugar and Lewis Road Creamery for the beautiful product, which helped make my cakes even more delicious. I plan to do more of these cake classes, so keep your eye out on instagram (@thecakernz) and Facebook to see when the next ones will be.
The recipe for my favourite banana maple cake with honey poached rhubarb and coconut in the latest Remix Magazine.
Some exciting new additions to The Caker menu! An updated banana cake with a delicious salty oat crumble topping, mini apple pies in mason jars, and a dark chocolate, banana and raspberry crumble. All recipes are refined sugar free, and totally delectable.
Photos by Harriet Were.

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