Cake Recipes, Tutorials & Business Tips
Practical guidance for becoming a high-end cake designer, working smarter, and building a cake business you’re proud of.
No jammy shortcuts. No artificial flavour. Just vibrant raspberry “sauce” (ie purée) folded into a silky Swiss Meringue Buttercream that tastes exactly as good as it looks.
This post covers two things: how to make a simple homemade raspberry purée from scratch, and how to turn that purée into th...
Homemade lemon curd is one of the most versatile cake fillings you can have in your toolkit, and it’s far easier to make than most people think. This is my “lazy” method: just 4 ingredients, no constant stirring, and no scrambled eggs.
And the reason why I call it “lazy” is because we add all t...
If you've been following along, you'll know I've been sharing my favourite cake fillings on YouTube - and this week's episode might be my favourite yet. We're making Chocolate Swiss Meringue Buttercream.
This is my go-to chocolate frosting. I barely use dark chocolate ganache. All my chocolate ...
Hello everyone!
This post is all about cute Lavender colour, Earl Grey and Milk chocolate! Can you think of anything better?
I have been meaning to associate Milk Chocolate and Earl Grey for a while now, so quite happy that I finally got around to bake this long overdue flavour combination!
I ...
The Cake Challenge is back my friends! And it's back for good.
But Zaza... What is the Cake Challenge I hear you ask? Well my friend, the Cake Challenge is very simply YOU challenging ME to create a cake from a classic of patisserie and/or confectionery.
I create a poll on Instagram where I giv...
Heat 100g egg whites and 200g caster sugar over a bain-marie to 50-55°C, until the sugar has fully dissolved. Whisk until the meringue cools to 34-35°C, then add 250g soft butter. Temperature is everything: too warm and the buttercream turns soupy, too cold and it splits.
