dessert – Cheffing Around

Orange Mud Cake

August 1, 2016 adrian

ORANGE MUD CAKE (40 PAX)

Cakes for special occasions can be quite expensive.Looking for a cake recipe to make for a special occasion for approximately 40 people?
This recipe is perfect for such occasion. you can change the citrus to your preferred flavor. IE Lemon, Lime, Combination.

18 flat teaspoons of grated orange rind
875gm unsalted butter
450 gm of white chocolate
5 cups of caster sugar
3 tsp of vanilla essence
2 tsp of natural orange essence
3.75 cups of milk
7 large eggs
5 cups of plain flour
1.75 cups of self raising flour

WHITE CHOCOLATE ICING

900gms of white chocolate
10 flat teaspoons of orange rind
1 tsp of natural orange essence
1.5 cups of sour cream

2 cups of toasted threaded coconut for sides.
1 cup of triple sec liquor.
Decorations IE, Ribbon, Flowers,Candles,Cake board ETC

Baking/Roasting/cake dish 29cm x 38cm

METHOD:

1.Preheat oven to 160C or 140C if using a fan forced oven.
2.Grease dish and line base and sides with 2 layers of baking paper
3.Combine orange zest,butter,chocolate,sugar,vanilla/orange essences and milk in a saucepan over low heat.Stir until smooth and transfer to a large bowl and let cool for 10 minutes.
4.Beat eggs together until smooth and add to mixture and mix well.
5.Add sifted plain flour and self raising flour and stir to combine well and then pour into prepared cake dish.
6.Bake for 2 hours or until a skewer comes out clean.
7.Stand in cake for as long as possible before decoration.

8.To make ganache,place chocolate, orange rind and sour cream in a heatproof bowl over simmering water and gentle stir for 5 minutes until smooth.Remove from heat.
9. Refrigerate for 30 minutes of thick enough to spread over cake.
10. Cut cake length ways carefully into 3 equal slabs,Use a piece of grease-proof paper to slide between layers to remove and reset.
11. Soak cake layers with even liberal splashes of Triple sec liquor to add moisture.
12.Spread ganache to approx 5mm layer, and lay next layer of cake on the ganache and repeat layer of ganache to 5 mm thick.
13. Place top layer of cake of that layer of ganache and spread ganache on top and sides evenly making sure you use a hot palette knife to smooth the top icing nice and smooth with no ripples.
14.Gently push cold toasted threaded coconut into icing on sides making sure there is no gaps.Refrigerate.
Will keep for up to 3 days but for best results, serve within 24 hours of decorating.

Recipe of the month cake, cakes, celebration cakes, dessert, icing, orange, orange mud cake, recipe, rich

LEMON DELICIOUS

April 28, 2016 adrian

LEMON DELICIOUS

Lost my Lemon Delicious recipe recently and had to test a few recipes out to match my old recipe.

One of the easiest dessert recipes to make and perfect to make with the kids.

Served either hot or cold this recipe is sure to be a hit with family or friends.Best served with whipped cream or ice-cream.

Keeps for 3 to 4 days in the fridge after baking.

Enjoy!!

INGREDIENTS:

150g unsalted butter, melted
Finely grated lemon rind from 2 medium sized lemons (360gms approx)
Juice from 2 lemons
1.5 cups caster sugar
3/4 cup self-raising flour, sifted
1.5 cups milk
4 eggs, separated

METHOD:

1.Preheat oven to 180°C/ Grease six 1 cup-capacity ovenproof dishes with butter.

2 Place butter, lemon rind, lemon juice, sugar, flour, milk and egg yolks in a bowl. Whisk to combine.

3.Using an electric mixer, beat egg-whites on high speed until soft peaks form. Using a metal spoon, fold one-quarter of the egg white into lemon mixture. Gently fold in remaining egg white.

4.Spoon mixture into prepared dishes. Place dishes in a large baking dish. Pour boiling water into baking dish until halfway up sides of smaller dishes. Bake for 25 to 30 minutes or until golden and just set.Leave to cool in pan for 30 minutes before removing from ovenproof dishes.

Dust with icing sugar. Serve.

Recipe of the month culinary, deliscious, dessert, easy, family, lemon, moist, old fashioned, pudding, recipe

Chocolate, Prune and Port Upside down Cake

February 4, 2016 adrian

Chocolate, Prune and Port Upside Cake

This is a lovely moist cake, deep chocolate flavor with an almost brownie like texture with the added treat of those port soaked prunes.

Perfect with a little dollop of thick cream and some extra port soaked prunes as garnish.For best results ,eat on day of baking or serve warm.

You might be thinking there’s nothing luxurious about prunes but these prunes have been soaked overnight in port turning them into deliciously soft boozy pockets of joy.Enjoy!!

INGREDIENTS:

350 grams whole prunes or 285 gm pitted prunes
1 cup of Port
250 grams unsalted butter, cubed
250 grams dark chocolate, roughly chopped (good quality)
4 eggs, separated
100 grams raw castor sugar
100 grams soft brown sugar
50 grams plain flour
50 grams almond meal

METHOD:

Pit whole prunes by slicing length-ways halfway and removing stone carefully and then reshaping back to natural prune shape.
Place the prunes in a small bowl and pour in port to soak into the prunes. Seal and store in the fridge overnight.

Next day, carefully pick the prunes from the liquid, and lay them out on paper towels and cover with another sheet of paper towel and set to one

side.

1.Preheat oven to 170C.Put the butter and chocolate into a heatproof bowl and place it over a pot of gently simmering water. Give it a little

stir when you see it starting to melt and when it is almost totally melted, remove from the heat and stir until smooth. Let this cool a little

before proceeding.

2.Place the egg yolks, caster sugar and brown sugar into a bowl and whisk until light and creamy. Pour in the cooled chocolate mix and stir well

3. sift together the plain flour and almond meal and add to the bowl, folding this in until evenly distributed.

4.In a separate bowl, whisk the egg whites until thick (firm peak stage). Take a large spoonful and add to the cake mix – stir this in to slacken

the mixture. Add in the rest of the egg whites, folding it through gently.

5.Line the base of a 22cm/23cm cake tin (either spring-form or removable base works best) and butter the sides.Layer prunes in a symmetrical

pattern and then cover with the cake mix.

6.Place in a preheated 170°C oven and cook until set but still slightly soft in the middle.This will take about 45 minutes.

7.Let the cake cool in the tin for about 30 minutes and using a palette knife, run it along the sides to loosen the cake from the tin. Remove the

tin but let the cake cool completely before trying to place it on your serving dish.

Uncategorized cake, cakes, chocolate, dessert, family, fruit, old fashioned, Port, prune, prunes, rich

Christmas puddings with Muscat Custard

December 2, 2015 adrian

Christmas puddings with Muscat Custard

If you haven’t had time to make a Christmas cake this year,this recipe is the next best thing.
These rich and opulent Xmas puddings make a great gift once made and wrapped nicely.
You can reheat the pudding(s) the same way you cooked it by reheating in a steamer for 90 minutes.
This recipe is designed for 1 large pudding but will make these in 5/6 smaller pudding moulds.
Once cooked these puddings will last 1 month in refrigerator.
Serve with muscat custard, fresh raspberries, icing sugar and holly leaves for the ultimate Xmas day pudding!

Merry Christmas and safe and a Happy new year to you all!

INGREDIENTS:

300GM PITTED PRUNES (FINELY CHOPPED)
150GM CURRANTS
150GMS RAISINS
150GM DRIED CRANBERRIES
150GM PITTED FRESH DATES (FINELY CHOPPED)
100GM OF ALMONDS (FINELY CHOPPED)
100GM OF CANDIED ORANGE PEEL (FINELY CHOPPED)
1 ORANGE (JUICED AND FINELY GRATED RIND)
125ML MUSCAT
60ML GRAND MARNIER OR COINTREAU
60GM QUINCE PASTE (FINELY CHOPPED)

250GM OF SOFTENED UNSALTED BUTTER (GIRGAR BUTTER PREFERRED)
250GM BROWN SUGAR
3 LARGE EGGS
200GM FINE SOURDOUGH BREADCRUMBS
1 CUP OF PLAIN FLOUR
150ML OF MILK
2 TSP CINNAMON
2 TSP MIXED SPICE
1/2 TEASPOON OF BICARBONATE SODA

1.5 CUPS OF POURING CREAM
75ML MILK
1 VANILLA BEAN, SEEDS SCRAPED
6 EGG YOLKS
110GM CASTER SUGAR
150ML MUSCAT.

METHOD:

1. COMBINE PRUNES,CURRANTS,RAISINS,CRANBERRIES,DATES,ALMONDS,CANDIED ORANGE PEEL AND ORANGE RIND IN A BOWL.
2.COMBINE ORANGE JUICE,MUSCAT,GRAND MARNIER AND QUINCE PASTE IN A SMALL SAUCEPAN, STIR OVER LOW HEAT UNTIL QUINCE PASTE IS MELTED (5MINUTES) AND THEN POUR DRIED FRUIT MIXTURE AND MIX.
3.COVER WITH A LID OR PLASTIC WRAP AND LET STAND FOR A MINIMUM OF 4 HOURS.FOR BEST RESULTS LET STAND OVERNIGHT.
4.WHEN READY TO MAKE PUDDINGS, BEAT BUTTER AND SUGAR IN AN ELECTRIC MIXER UNTIL LIGHT AND FLUFFY, ADD EGGS ONE AT A TIME,BEATING VERY WELL AFTER EACH EGG AND THAN TRANSFER TO A VERY LARGE BOWL.
5.ADD BREADCRUMBS, FLOUR,MILK ,SPICES, BICARBONATE OF SODAS,AND 1/2 TEASPOON SALT AND STIR IN DRIED FRUIT MIXTURE TO COMBINE.
6.SPOON MIXTURE INTO EITHER A 2.5 LITRE PUDDING MOULD OR 5 X 500GM PUDDING MOULDS.
7.SECURE WITH 2 LAYERS OF FOIL WITH 1 LAYER OF BAKING PAPER CLOSEST TO THE PUDDING MIXTURE.
8.PLACE PUDDING(S) IN A LARGE SAUCEPAN AND FILL WITH ENOUGH HOT WATER TO REACH BELOW THE RIM.
9.COVER COMPLETELY WITH LID OR FOIL AND LET SIMMER OVER LOW HEAR FOR 5 HOURS.KEEP ADDING HOT WATER AS NEEDED.DON’T NOT LET WATER DRY OUT!
10.ONCE FINISHED COOKING LET PUDDINGS COOL IN BASIN OF WATER FOR 30 MINUTES BEFORE REMOVING.

TO MAKE THE CUSTARD, BRING THE CREAM,MILK, VANILLA BEAN AMD VANILLA SEEDS TO THE SIMMER IN A SAUCEPAN OVER MEDIUM HEAT.
WHISK YOLKS AND SUGAR IN A HEATPROOF BOWL UNTIL THICK AND PALE THEN POUR OVER CREAM MIXTURE WHISKING CONTINUOUSLY, RETURN TO PAN AND CONTINUE COOKING UNTIL COATS BACK OF WOODEN SPOON (3-4 MINUTES), STRAIN, ADD MUSCAT AND SET ASIDE. EITHER SERVE WARM OR CHILLED.

PICTURE COMING SOON

Uncategorized cake, cakes, Christmas, custard, dessert, fruit, moist, muscat, old fashioned, pudding, puddings, rich, Xmas

Salted Bourbon Butterscotch Cupcakes

November 3, 2015 adrian

Salted Bourbon Butterscotch Cupcakes

Yield: 12 cupcakes

With the festive season fast approaching, this recipe will bring a lot of smiles to your family and friends at your next special function.

Can add extra bourbon by brushing tops of cupcakes with bourbon before filling for extra punch.Will keep to up to 3 days in an airtight container.

Enjoy!!

Ingredients for the Brown Sugar Bourbon Butterscotch Cupcakes:

1/2 cup (120 ml) whole milk, at room temperature
1 large egg plus 1 large egg white, at room temperature
1 tsp. vanilla extract
2 tablespoons bourbon
1/4 teaspoon extra strong butterscotch flavoring, such as butterscotch flavoring oil (optional)
1 1/4 (160 grams) cups plain flour
2 tablespoons cornflour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (125 grams) dark brown sugar
6 tablespoons (3/4 stick, 85 grams) unsalted butter, at room temperature and cut into 6 pieces

Ingredients for the Butterscotch Swiss Meringue Buttercream:

4 large egg whites (4 ounces or 113 grams)
1/2 cup (110 grams) dark brown sugar
1/2 teaspoon kosher salt or flaky sea salt
3 sticks (339 grams) unsalted butter, at room temperature and cut into chunks
1/2 cup (120 ml) Salted Bourbon Butterscotch Sauce

Ingredients for the salted Bourbon Butterscotch Sauce

1/4 cup /4 tablespoons, unsalted butter
1/2 cup (about 109 grams) packed dark or light brown sugar
1/2 cup (118 ml) heavy cream
1/2 teaspoon (2 grams) flaky sea salt (or 1/4 teaspoon regular salt), plus more to taste
1 1/2 teaspoons (8 ml) vanilla extract, plus more to taste 2 teaspoons of Bourbon

Best to make the butterscotch sauce beforehand , Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended and bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract,and the teaspoon of bourbon stirring to combine and dip a spoon in the sauce and carefully taste the sauce to see if you want to add additional pinches or salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition.

Instructions for the Brown Sugar Bourbon Butterscotch Cupcakes:

1.Preheat the oven to 175 degrees Celsius and line a muffin tin with 12 paper liners.

2.In a measuring cup, whisk together the milk, egg, egg white, vanilla, bourbon, and butterscotch flavor.

3.In a large bowl or the bowl of a stand mixer, whisk together the flour, cornstarch, baking powder, salt, and dark brown sugar.

4.With the mixer on low, add the butter one piece at a time until the mixture looks like moist crumbs.

5.Add all but 1/3 of the milk mixture and beat on medium speed for about 60 seconds.

6.Add the remainder of the milk mixture and beat on medium for an additional 30 seconds.

7.Scrape down the sides of the bowl with a spatula and beat for 20 more seconds.

8.Divide the cupcakes between the 12 paper liners and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean.

9.Let cool completely on wire racks.

For the Butterscotch Swiss Meringue Buttercream:

1.Combine the egg whites, brown sugar, and salt in a mixing bowl

2.Place the bowl over a pan of simmering water. The bowl should not touch the water, nor should the water be at a rolling boil.

3.Heat the egg white mixture until it reaches 71 degrees Celsius, whisking frequently so as not to get scrambled eggs.

4.Remove the bowl from the heat, and whip the egg whites on medium high using the whisk attachment of your stand mixer.

5.Whip the egg whites until they become fluffy and double in volume. The bowl should be neutral to the touch (this will usually take several minutes).

6.Turn the mixer down to medium low, and add the butter in one chunk at a time, until it has all been incorporated.

7.If the mixture looks curdled at this point, this is normal. Just keep whipping for a few more minutes until it comes together. If the mixture looks soupy, you can add a few cubes of chilled butter, or stick the whole bowl in the refrigerator for about 15 minutes and then continue beating.

8.Beat till smooth with half a cup of the cold salted bourbon butterscotch sauce.

To Assemble the Cupcakes:

Use an apple corer to make a hole on the center of the cupcakes and scoop out the middle (leave enough on the bottom so the sauce will not spill out).

Fill each hole with butterscotch sauce and place the scooped out portion back on top.

Using a piping tip, pipe the frosting on the cupcakes.

Drizzle with the remainder of the butterscotch sauce and top with a few flakes of fleur de sel (salt flakes).

PICTURE COMING SOON!

Recipe of the month awesome, bourbon, butterscotch, cake, cakes, cupcake, cupcakes, deliscious, dessert, family, icing, rich, yum

Coconut Rice Pudding with Poached Rhubarb

August 5, 2015 adrian

Coconut rice pudding with poached Rhubarb

Winter has brought out the favorite winter desserts back to the fore as we look for old fashioned desserts to keep us warm at night.
This rice pudding is not baked as per many other recipes but has many different flavors to keep this old favorite interesting.
Worth searching for the coconut sugar in health food shops and Asian grocers as it adds an immense flavor which compliments the rice and the poached rhubarb.Also great served with extra cream and ice cream….Enjoy!!

INGREDIENTS:

500ML OF COCONUT MILK
500ML OF POURING CREAM
150GM OF ARBORIO RICE (RINSED)
1 STAR ANISE
80GM OF CASTER SUGAR
80FM OF COCONUT SUGAR
3 EGG YOLKS

POACHED RHUBARB:
450GM OF RHUBARB (1 BUNCH) (WASHED,TRIMMED,PEELED AND CUT INTO 5CMS LENGTHS)
75GMS OF CASTER SUGAR
75GMS OF COCONUT SUGAR
1 VANILLA BEAN,SPLIT AND SEEDS REMOVED
1 STAR ANISE

METHOD:
1.Bring coconut milk, cream,rice and star anise to the simmer in a saucepan over a medium heat and stirring continuously until rice is soft (15-20 minutes)
2.Whisk sugars and yolks in a bowl until creamy and pale (5 minutes)and add to rice mixture and continue cooking for another 5 minutes stirring continuously and then remove from heat to cool slightly.
3.To poach the rhubarb, put rhubarb, sugars and vanilla seeds in a bowl and mix and then transfer to a deep pot.
4.Add the star anise, excess vanilla pod and 50ml of water and stir gently over medium heat until the sugar dissolves.
5.Bring to the simmer, cover with a lid and cook until rhubarb is just tender (5 minutes). Uncover and let cool.
6.Serve portion of rice pudding into your bowls and top with warm rhubarb and syrup and drizzle extra coconut cream and sugar to finish.

PICTURE COMING SOON!

Recipe of the month coconut, coconut sugar, dessert, family, hot, old fashioned, pudding, rhubarb, rice, rice pudding, rustic, warm

Coconut and Lime Curd Cake –

April 10, 2015 adrian

Cheffing Around Recipe of the month for April 2015 is the amazing Coconut Cake with Lime Curd.

Found this cake in Gourmet Traveller January issue 2011 and has become a favorite with all who eats this very moist cake.
Perfect cake for family members of all ages and can be adjusted with the lime curd being changed to a lemon or orange curd just by substituting the lime with either lemon or orange or any of your favorite citrus fruits

Best eaten once iced and will last approx 3 days once refrigerated. Enjoy!!

INGREDIENTS:

Malibu chiffon cake

300 gm (2 cups) plain flour sieved
220 gm (1 cup) sugar
3 tsp baking powder
125 ml (½ cup) vegetable oil
7 eggs, separated
2 tsp coconut essence
Pinch of cream of tartar
60 ml Malibu

Lime curd

60 gm butter
40 gm caster sugar
40 ml lime juice (about 2 limes),
plus rind of ½ lime, finely grated
3 egg yolks
½ gelatine leaf, softened in cold water for 5 minutes

Italian meringue

185 gm caster sugar
3 egg whites
Pinch cream of tartar
1-2 tsp coconut essence

Garnish

100 gm creme fraîche
100 ml heavy cream (45% milk fat)
To serve: finely grated flesh of 1 mature coconut
Method

1.For Malibu chiffon cake, preheat oven to 165C. Combine flour, sugar, baking powder and ½ tsp salt in a bowl. Whisk in 200ml water, vegetable oil, egg yolks and coconut essence until smooth. Whisk egg whites and cream of tartar in a separate bowl until stiff peaks form, fold one-third through flour mixture, then fold remaining egg whites into flour mixture. Pour into two 20cm-diameter cake tins that have been buttered, floured and lined on the base with baking paper, then bake until cakes are golden and a skewer withdraws clean (30-40 minutes; don’t be concerned if cakes crack a little). Brush with Malibu, cool in tins for 15 minutes, remove from tins, cool completely on a wire rack, then trim tops level.

2.For lime curd, whisk butter, sugar, lime juice and egg yolks in a heatproof bowl over a saucepan of simmering water until combined, then stir occasionally until thick (3-6 minutes), stir in lime rind and remove from heat. Squeeze excess water from gelatine, add to curd, stir to dissolve. Cover closely with plastic wrap, set aside to cool, refrigerate until set.

3.For Italian meringue, combine sugar and 60ml water in a small saucepan over medium-high heat and stir until sugar dissolves (1-2 minutes). Brush down sides of pan with a wet pastry brush to remove sugar crystals, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (soft ball stage; 10-15 minutes). Whisk egg whites and cream of tartar in an electric mixer until soft peaks form. Meanwhile, continue cooking syrup to 121C (hard ball stage), then, whisking egg whites continuously on medium speed, slowly add hot syrup until all is incorporated. Whisk on high speed until thick, glossy and cooled to room temperature (15-20 minutes), then stir in coconut essence.

4.Whisk lime curd in a bowl to a spreadable consistency and spread over top of one cake. Whisk creme fraîche and cream to stiff peaks and spread over curd, then top with remaining cake. Spread meringue over top and sides of cake, scatter with coconut and serve.

Recipe of the month cake, coconut, curd, dessert, italian meringue, lime, meringue, recipe

Old fashioned Lumberjack Cake

March 10, 2015 adrian

Recipe of the month apple, cake, cakes, dates, dessert, lumberjack, old fashioned

Coconut Creme Brulee Papaya

February 1, 2015 adrian

A summer dessert with a twist. This dessert is best shared between friends and family and quite a hit with young children also.
The glazing of sugar , like a creme brulee, makes a sugary toffee topping adding an element of crunch to the dessert.
Whilst not a true creme brulee, the creme patisserie can be flavored as you like eg: Kaffir lime, lime zest, lemon zest or orange zest are also great flavors that match with the Papaya.
You can add extra fruit down the bottom of papaya for an extra surprise!.
PS. You will need a butane gas gun for glazing and these can be bought at any good hospitality supply store quite cheaply.

Cheffing Around Recipe of the month for February 2015 is the amazing Coconut Creme Brulee Papaya

To make creme patisserie, you will need to separate eggs and whisk to light and creamy with the 250gm of castor sugar.
Boil milk carefully with the coconut, as milk likes to boil up and spill over the stove.Let cool slightly.
Add plain flour to egg/sugar mix and mix well.
Add hot milk mixture and mix well.
Return back to pot and cook out slowly on a low heat carefully as mixture will thicken quickly, making sure to stir the the bottom pf the pot to prevent sticking and burning.
Cook out for at least 10 -15 minutes till mixture starts to go shiny and flour taste has disappeared.Place in a bowl to cool and once warm refrigerate to completely cooled.
Cut Papaya lengthways and remove all seeds leaving as much papaya flesh as possible.
Fill with cool coconut creme patisserie and level to smooth and even.
Cover with castor sugar and glaze like a creme brulee sugar is a golden brown caramel all over evenly.
Serve with fresh ice-cream and double cream. Enjoy!!

Recipe of the month brulee, cake, cakes, creme brulee, dessert, family, fruit, glazed, papaya

Raspberry and Blueberry Almond Tart

January 5, 2015 adrian

Butter and line a 26cm flan tin with a removable base.
To make your pastry base, combine flour and sugar in a mixing bowl and using your fingertips, rub the butter into the mixture until it resembles fine breadcrumbs.
Lightly beat your egg and mix it in to form a firm dough.
Wrap your dough in glad-wrap and refrigerate for 30 minutes.
Using a rolling pin, on a flour dusted surface , roll out your pastry to line your flan tin,
Using a fork , prick the base of the tart.Cover the surface of the flan with greaseproof paper and using either rice or dried beans, bake blind at 180C for 20 minutes.
Remove the weight of the rice/beans and continue for an additional ten minutes or until it is lightly colored. Allow to cool.
To make the filling, beat the butter and sugar until light and fluffy and add the eggs one at a time, beating well between additions.
Gently fold in the sifted flour, almond meal, and baking powder until combined.
Spread evenly over the tart base. Combine the mixed berries and extra sugar, and spoon the berry mixture over the almond filling.
Bake at 180C for 55 minutes or until it is almost firm to touch.Allow to cool completely before removing from flan.

Recipe of the month almond, berries, blueberries, blueberry, cake, dessert, fruit, raspberries, raspberry, strawberries, strawberry, tart, tarts

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Tag: dessert

Orange Mud Cake

LEMON DELICIOUS

Chocolate, Prune and Port Upside down Cake

Christmas puddings with Muscat Custard

Salted Bourbon Butterscotch Cupcakes

Coconut Rice Pudding with Poached Rhubarb

Coconut and Lime Curd Cake –

Old fashioned Lumberjack Cake

Ingredients – Cake

Ingredients – topping

Method – cake

Method – Topping

Method – Combine and complete

Coconut Creme Brulee Papaya

Ingredients

Ingredients

Raspberry and Blueberry Almond Tart

Ingredients – Tart base

Ingredients – Topping

Ingredients – Filling

Method

Would like a Chef to make this for you?