I was asked to draw a picture of a cake for an interview in Common Magazine. This is the result!
This is how I decorate my cakes...freeze dried strawberry slices, crushed pistachios, wild rose petals, Turkish Delight, lavender, candied citrus, rose water and homemade lemon curd. No fondant or rainbow sprinkles in sight!
I made some pear 'chips' by finely slicing pears using a mandolin and baking them. The result is crispy, sweet and intensely pear tasting morsels. Delicious.
Chocolate cakes decorated with edible violas, roses and mini orchids
Cakes for the launch of Penny Sage's beautiful new collection at Miss Crabb
Some gluten free raspberry, lemon and coconut cakes for a birthday
My book is displayed beautifully at Farro Fresh in Greylynn in anticipation of my baking demo which will be hosted there on August 15th.
A photo shoot for Taste Magazine using 3 of my favourite gluten free recipes. Make sure you keep an eye out for the Spring issue
Another exciting up coming event for me: as part of Restaurant month I will be collaborating with the beautiful Hotel DeBrett to develop the sweet section of their high tea menu. Reservations are essential, so make sure you book in if you'd like to come along x