Nothing beats a chocolate tart!  This is a very decadent, don't count calories kinda recipe!  Chocolate pastry, chocolate ganache filling + topped with honeycomb. Happy baking! xxx

There is something really special about the flavour of rosewater.  It's perfect in cakes, cupcakes, icecream and any dessert!  This recipe is perfectly paired with pistachio and rosewater buttercream.  Happy baking!

As Autumn sets it, there is something very comforting about a wholesome carrot cake with a cup of tea.  This is a traditional family recipe that I make for my mum at our family gatherings. It does not contain any dairy so it is perfect for anyone lactose intolerant.  Happy baking!

This donut recipe is so fluffy and light and the vanilla glaze is just perfect! The dough is really, really sticky so be prepared to roll up your sleeves and have donut dough on your hands!  Enjoy!

This passionfruit curb is perfect for cake fillings, on ice-cream or any other of your favourite sweet treats. 

Ingredients
pulp of 5-6 passion fruits (fresh is best for this recipe)
150g butter
100g caster sugar
juice of half a lemon
1/4 teaspoon salt
5 eggs

What to do
In a bowl, whisk all 5 eggs lightly.  Melt the butter and sugar in a heavy based saucepan on low heat. Add the lemon juice, salt and passion fruit pulp and mix to combine. Add the eggs to the passionfruit mixture and increase heat to medium and whisk for a couple of minutes. Once  it becomes smooth stir with a wooden spoon while cooking. The curd is ready when the mixture becomes thick and coats the back of the spoon.  Remove from heat.

Fill in sterilised jars and store in the fridge for up to two weeks.  These also make lovely gifts for friends, family and co-workers.  Enjoy!

Passionfruits are one of my fave fruits.  I love them on pavlovas, icecream and in cakes! This recipe is tangy and sweet at the same time.  Please give it a try.  Happy baking xxx

These beautiful little biscuits always remind me of Italy! This is a really simple recipe but the taste is amazing! Perfect after dinner or with your morning coffee.  Bon appetito!

Many years ago, an Italian friend of mine came to my place to teach me how to make a traditional potato gnocchi.  It was such a lovely experience and the gnocchi was melt in the mouth perfect!  I took many notes and then typed them up! In recent times I have become obsessed with all things pasta! With everything that's going on cake making has slowed down and I have turned my interests to comfort food.  I hope you enjoy this gnocchi recipe.  Bon appetito amici! 

I am not baking many cakes at the moment but I have been really interested in making bread and pasta.  I thought I would start sharing these recipes with you.  Bear with me, I am learning as I go so if you have any tips or tricks for me then please send them through!  This recipe is super easy and does not require much time (other than the resting process!).  It has a lovely sour-dough like texture and taste!  I adapted this recipe from the famous NY times no knead bread recipe.  Enjoy!

Buttercream is so versatile and can be used for filling cakes as well as decorating them.  This recipe is NOT swiss meringue buttercream - it is what is often referred to as 'crusting buttercream'.  There are 2 main ingredients - butter and icing sugar - the rest is up to you!