A great recipe to use up an abundance of persimmons. A popular street snack from Xi’an, China.
The simple combination of citrus and rosemary is a sure fire winner. Balancing the kumquat flavour with an orange makes it a little less intense and bitter.
Celebrating 10 years of Iron Chef Shellie with a decadent chocolate krantz cake.
Vote for me in the Foodie Madness competition!
Taking the traditional Italian sweet and turning into a show stopping cake!
Using some of my favourite products from local homegrown company, Grounded Pleasures, I transformed some sad looking pears into something worth writing home about!
It’s chocolatey, it’s banana-y, it’s fudgy and damn fine! It’s a simple banana cake to help you save those over ripe bananas.
A cheesecake that lighter and fluffier than your standard western style cheesecakes. Easy to make, and will please a crowd!
A Christmas Cake that isn’t fruit cake! Although it is topped with fruit, nothing is more festive than a matcha cake.
A rich chocolate cake, paired with decadent chestnut cream, draped in an oozey chocolate ganache.
Nyan Cat cupcakes to help raise awareness for fighting against animal cruelty. You can help too with RSPCA Cupcake Day!
Another grape recipe that is as pretty as a picture, and uses a simple method to make your humble grape a fantastic way to top a cake.
Iron Chef Shellie turns 7 today!
From humble beginnings, to the present day crazy cakes. What better way to celebrate than with a cake covered in donuts?
Primrose Bakery in London is well known for their delectable cakes, cocktail cupcakes, loaves and biscuits.
I try making their famous apple & blueberry loaf at home, and it’s a cracker!
Veda is to blame for putting me onto this recipe. The first time I went to her house, she pulled her version of these fresh out of the oven, and they shortly made it to my mouth… 2… or maybe 3 slices down.
Rhubarb, rhubarb, rhubarb. Do you like it? Do you hate it? Have you never even had it?
It’s a bit on the tarty kind of side of things, so it pairs beautifully with this coconutty cake with marzipanny goodness.
As if croissants weren’t indulgent enough, it’s time to make them even better with pears and dark chocolate for the ultimate treat.
This cake came about as I didn’t have certain ingredients in the recipe at home. It was a pretty cake that I wanted to make, but my pantry and liquor cabinet lacked certain supplies. The result was even better than I could have hoped for!
Chocolate, raspberries, banana, it’s a match made in heaven. Whether it’s what you want for breakfast, or later on with a cuppa and some gossip, it will take you to a #happyplace.
Earlier this year, Helados Jauja flicked me an email with a collaboration proposal. It was the height of Summer, it was hot, and ice-cream seemed like a good idea. I picked two ingredients, they picked another two ingredients, and with the 4 main ingredients I made a cake, and they made an ice-cream.
This recipe is from Adam Liaw‘s first book, also known as Honeycomb Cake or Kuih Sarang Semut which literally translates into ants’ nest cake. It has a lovely dark caramel flavour, and is soft and always *moist*.
Inspired by the famous crepe cakes you can order at Jinda Thai, I wanted to recreate one at home but couldn’t find a recipe anywhere. It’s easier than you may think!
Sometimes things look prettier than they taste. This is one of those things. And in case you think things are always smooth sailing in my kitchen, you are wrong! These unfortunately looked prettier than they tasted, but a few tweaks and it will be gorgeous.
Another cute culinary gift you can give, are these mini brownies, smothered with ganache and topped with candy canes. You can make them cupcake size, or mini cupcake size I have done here.
There is something about yoghurt that makes the texture of a cake so smooth, light and keeps it (here comes that word everyone hates)… it keeps the cake *moist*.
Once you try this one, you’ll see what I mean, and you’ll be hooked!