Took another class at Savour Pastisserie School which was awesome. It was a longer class this time and we made macarons. We used a different method than what I usually use but I think with the help of the instructor Robyn these look much more professional.
Happy Birthday Mum!!!! This is Donna Hay’s almond and orange blossom layer cake with vanilla ricotta icing. Mum’s hasn’t got as much of a sweet tooth as I do so we met in the middle with something other than chocolate :)
The process of assembling my sister’s 18th birthday party cake. Six cake layers (choc and vanilla) plus layers of raspberry jam, choc ganache and raspberry buttercream. Overall used nearly a kilo of butter and a kilo of sugar! Finished product coming soon!