Ireland Internship-Creative Cakes

It’s been an awfully long time since I wrote anything on my blog, and that’s mainly to do with the fact that I’m now living and working in Dublin at a cake shop! It also might partially be due to laziness, but mostly it’s just because I’ve been crazy busy. Anyway, I thought I’d fo a write up about some of the things I’ve learnt at my internship so far, so here goes…

In the first few weeks I learnt how to make large quantities of buttercream, how to make hydrangeas and roses out of fondant, how to cover cakes, how to pipe in the Russian bride style, how to make figures (including bears and people), how to prepare cake tins for baking, how to make certain cake recipes, how to cut up cakes for taste testings, how to use fondant moulds, how to place Birthday messages on cake boards, how to cover cake boards, etc.

I will attach some photos of these now:

Later as I gained more experience I got to make two toned roses, place roses on the cake and make more objects out of fondant.

I still have one more month of my internship and can’t wait to learn even more!


Anzac Biscuits, Attempt 2

Seeing as I had all the ingredients and some free time, I thought I’d better give the Anzac biscuit another crack. These ones, while a significant improvement on the last one, are not as chewy as I would like, despite being called Chewy Anzac Biscuits. However, they are very tasty and moist. For the recipes go to

Guess I’ll be giving these another go this time next year until so I can perfect them.

Anzac Biscuits

Seeing as it’s Anzac Day tomorrow I thought I’d make some Anzac biscuits. They turned out fairly well, however they were a bit smaller than I intended them to be because the biscuits did not spread very much in the oven. They were also crunchier than I personally like, but again I think that’s to do with the fact that I made them too small. Even though they’re small and crunchy they still taste good and as an Anzac biscuit should. The recipe I used is from, and here is the link:

Emoji Cupcakes

There’s a first time for everything, and this was my first time making emoji cupcakes and using fondant. As you can probably tell, I had way too much fun with this. After making this order I’ve decided that I’d like to play with fondant a bit more in the future, it’s just so pliable, and a little fiddly if I’m being honest, which is why I need to work on using it. Anyway, the recipes I used for this are recipes I’ve used before; the ultimate vanilla cupcakes found here:

Super moist chocolate cupcakes from Sally baking addiction blog, found here:

And Sally’s favourite chocolate buttercream recipe:

To get the yellow icing for the emojis I simply just spilt the buttercream in half before adding the cocoa powder, and added more icing sugar and yellow die to one half. To get the tongue colour I added a little red to some of the yellow icing. I think if I were to do this again, I’d get some cutters for the fondant, to make it look a little more clean-cut and make the poo emoji eyes out of fondant too, as they look a little abnormal. All and all I think I did a pretty good job, and enjoyed getting to be a little creative with this.

Cheesymite Scrolls

As an Australian, I thought it was time I try to make an Aussie classic, the vegemite and cheese scroll (otherwise known as a cheesymite scroll). That and I’ve been having strong Vegemite cravings of late. While this recipe seemed promising, it did not taste like a true cheesymite scroll, rather a scone with Vegemite rolled up in it. It’s not that it tasted bad, it just didn’t have that light chewy texture of the scrolls you buy at Bakers Delight. For that reason I’ll be attempting the cheesymite scroll again using a recipe that takes yeast in the hope that I can get closer to the real deal. However, if you are looking for an easy way to somewhat replicate the cheesymite scroll, this recipe works fine. The recipe is from this website:

If I were to make these again, which is unlikely, the only thing I’d do differently would be to heat the Vegemite in the microwave for a little bit to make it easier to spread on the dough. Otherwise, the recipe is easy to follow and works well.

Egyptian Pyramid Cake

So, I got the idea for this pyramid cake on Pinterest, and I’ve got to say it worked fairly well. However, I didn’t use a box cake mix, so I didn’t strictly follow the recipe. Instead I used a butter cake recipe my friend Matt gave me, which was very yummy. The recipe for the icing I used was also a success, and comes from Sally’s baking addiction blog. Here is the link to it:

The only real problems I had were with the carving of the cake as it was quite difficult, as one would expect given the shape. I cut some cardboard into a triangle shape to use as a guide, but even still, I felt like it was a bit lopsided, which is probably because I needed another piece of cardboard on the other side of the pyramid to ensure the knife wasn’t on a funny angle.

Gus’ Birthday Cake



So I’ve got to say, I was very nervous about making this cake for my brothers birthday, because of the many opportunities for things to go wrong, but I am so happy with how it turned out. The cake has 4 layers, a white chocolate buttercream on the inside and outside, and chocolate ganache drips. For the decoration I used garnishes, like the stripped chocolate cigars, chocolate bark shards and chocolate fans, that I made with Matt (Head Chocolatier for Lindt in Dubai) last weekend during our chocolate masterclass, as well as some store-bought brownie, cookies and cream hershey’s kisses, and oreos. I was trying to stick to a white and brown theme, as you can probably tell. So unfortunately I cant reveal the recipes I used for the sponge and buttercream, but the recipe for the ganache drips is as follows:


1/2 C dark chocolate chips

1/2 C heavy/ whipping cream


1. Heat the cream in a microwave until it coats the back of a metal spoon (about 2 minutes), stirring it every 30 seconds.

2. Place the chocolate chips in the bowl and allow them to submerge and melt in the cream for about a minute.

3. Stir the mixture until there are no more lumps of chocolate and everything is combined.

4. Place the bowl in the fridge for 15-20 minutes or until thick enough to use for the drips.

5. Place the ganache in a squeezy bottle and do a test drip on the cold cake (this is important). The ganache should be thin enough that it runs down the cake with ease, but thick enough that it sets. If it needs to be thicker put it in the fridge for another 10-15 minutes. If it needs to be thinner place it in the microwave for 5 seconds.

For the tutorial click on this link:

Here is the tutorial I used to get a smooth (smoothish, it was my first attempt) finish with buttercream on the cake: