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:



Baked Raspberry Jam Custard Pie


So this was my first time making a baked custard pie, and for the most part, I’m pleased with how it turned out. I had a few issues with the pastry, which is what I get for using shop bought pastry I suppose, but this is a cheat’s pie, so its meant to be simple to make. Just be careful what brand you choose, as the one I chose kept cracking. In addition to this, I recommend not touching or wobbling, however tempting, your pie until 40 minutes is up, as I think that’s what led to some of the jam coming to the top on my pie. Also, I think I needed to butter the dish so that the pastry didn’t stick to it, or simply crimp it differently around the edges. The one thing that was my saving grace however, was the taste, so I think a second attempt at this pie is in order. Anyway, here’s the recipe from The Pie Project:


435g frozen creme vanilla bean pastry, thawed, or other bought sweet shortcrust rolled to a thickness of 3mm

2 Tbsp vanilla custard powder

1 Tbsp caster sugar

1 tsp natural vanilla extract

500ml (2 C) pouring (single/light) cream

160g (1/2 C) good-quality raspberry jam


  1. Line a 22cm pie dish with the pastry and trim the edges, leaving a 3cm overhang. Using your thumb and index finger, pinch the overhang of the pastry to form a fluted edge. Freeze for 1 hour. Fluted edge, for those, who like me had no idea what this meant:2011_Decorative-Pie-Crust_fluteedges
  2. Whisk together the custard powder, sugar and vanilla in a bowl. Add 2 tablespoons of the cream and whisk until smooth. Transfer to a saucepan over medium heat and add the remaining cream. Cook, stirring constantly, for 6 minutes or until thick and smooth. Remove from the heat and cool completely to room temperature.
  3. Preheat the oven to 200 degrees Celsius, fan forced. Line the pastry case with baking paper and fill with baking beads. Place the pie dish in the oven on a large baking tray and cook for 10 minutes or until just dry, then remove the baking beads and paper and bake for 10 minutes or until the pastry is golden. Cool slightly then spread the jam over the base of the pastry and top with the custard. Place in the oven and immediately reduce the temperature to 150 degrees Celsius. Cover with aluminum foil and bake for 40 minutes or until the custard is set but still has a wobble in the centre. Cool completely, then chill until cold.

I ended up covering my pie with foil so the pastry around the edges didn’t burn, so I thought I’d add that in there.