The few days before leaving for NY I had to make a few dozen flourless dark chocolate cakes decorated with Karen Walker's signature Runaway girl, to be sent out to all her jewellery stockists Auckland wide.
I got sent this glorious butter to try. The smoked one is insane!
A little box of joy for a photo shoot
First wedding cake of the season
On Saturday I did the sweet section of the high tea at Hotel DeBrett. It was a collaboration we had planned for Auckland restaurant month, and it was so much fun! I had to make 3 items each for 60 people, so the pressure was on a little bit; the event sold out really quickly. I decided to keep things simple and classic, so ended up making mini salted dark chocolate ganache tarts with spelt flour crust, sesame brittle and honey powder; raspberry and coconut macaroons and a little lemon and almond cake canape with rose water creme fraiche icing, lime curd, rose and lavender petals. I sat down in the dining room after plating everything up in the kitchen, and met some lovely people as well as signing a few books. Thanks so much to The Oyster Weekend for these great photos :)