Lemon Bundt Cake

This is will quite possibly be the last post for a couple months, because I have to photograph some recipes for a company before school begins in 5 days (my final year!!!) . So I really hope you like this lemon cake!8I decided to shoot in a different place, hence to why this lighting and set up is different to usual.  This cake actually turned out a lot better than I thought it would, especially with the contrast between the dark bundt cake and the white glaze. 6-2.jpgThe flavour is also very refreshing.  The texture is meant to be quite dense, since it is more of a pound cake style. While the cake is still warm, there is a lemon syrup brush onto it to further bring out the flavour and create a nice shine. Then, once cooled, it’s decorated with the glaze and fresh flowers.1-10.jpg17.jpgThese ones in particular are baby breaths, which are some of my favourites. In food styling, when you have some kind of movement which comes from the lemon glaze and fresh flowers – it instantly makes your photos look so much better.2.jpgI’m always trying to improve my work, so I hope you appreciate the hard work that goes into this. I really wish I could post more for you guys, it’s just hard to find the time between school and everything. 9.jpgThis is what the inside looks like, you can see the beautiful yellow colour and it slices really nicely. Sorry the lighting in these is a bit off, it was getting late in the afternoon and the light was fading away. 33.jpgSo that’s basically it from me today. I hope you had a wonderful holiday, and I wish they could last forever.


Lemon Bundt Cake

Inspired by King Authur Flour.

  • 225g unsalted butter, at room temperature
  • 330g caster sugar
  • 1 tsp vanilla bean paste
  • Zest from 3 lemons
  • 4 eggs, at room temperature
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 360g plain (all purpose) flour
  • 65ml lemon juice
  • 130g sugar
  • 170g icing sugar
  • 2 -4 tbsp lemon juice
  1. Preheat the oven to 180°C/350°F.
  2. Cream together the butter and sugar on high speed for 5 minutes, until fluffy and pale in colour. Then add the vanilla and lemon zest, then mix until well combined.
  3. Add the eggs one at a time, beating well after each addition – making sure to scrape down the sides of the bowl occasionally. 
  4. Whisk the baking powder into the flour. Add the flour mixture to the batter in three parts alternately with the milk, starting and ending with the flour. The batter may look slightly curdled when you add the milk. That’s OK; it’ll smooth out as you add the flour. 
  5. Grease and flour a 10- to 12-cup Bundt pan. Spoon the batter into the prepared pan, leveling it and smoothing the top with a spatula.
  6. Bake the cake for 45 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean. A pan with a dark interior will bake cake more quickly; start checking at 40 minutes.
  7. While the cake is baking, make the syrup by stirring together the lemon juice and sugar. Microwave or heat over a burner briefly, stirring to dissolve the sugar. You don’t want to cook the lemon juice, so microwave just until very warm, but not uncomfortably hot — less than 1 minute should do it. Set the glaze aside.
  8. Remove the cake from the oven, and carefully run a knife between cake and pan all around the edge. Place the pan upside down on a cooling rack. If the cake drops out of the pan onto the rack, remove the pan. 
  9. Brush the syrup all over the hot cake, both top and sides. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
  10. Allow the cake to cool completely before icing and serving.
  11. To ice the cake: Mix the sugar and 2 tablespoons of the lemon juice, adding just enough additional juice to create a thick glaze, one that’s just barely pourable. Drizzle it artfully over the completely cool cake.
  12. Store the cake, well wrapped, at room temperature for several days. Freeze for longer storage.



Coffee Ice Cream

Welcome to 2018! I know it’s a little late, but my family and I have been busy travelling. I’m very excited to share this ice cream recipe with you, although it may not be summer where you are. 33.jpgThis is based of David Lebovitz’s vanilla ice cream recipe, but instead the milk mixture is infused with instant coffee.  You can of course adjust the strength to your liking. This is what I love about ice cream; you start with a base recipe and simply go from there in order to create whatever flavours are desired. 60On the flip side, the thing I dislike about ice cream is the  photography. The combination of Brisbane heat and a frozen dessert is never a good idea, as it always creates a melting mess. It is very stressful to shoot. finalv4.jpgI served mine in chocolate dipped cones that were sprinkled with roasted hazelnuts from our trip in Tasmania. This is optional of course. On our holiday, we went on this big tasting trail, trying things like berries (a lot of berries!), salmon, hazelnut, cheese, ice cream. 32So I had to make something that was inspired by our travels. These new blue and white ceramics are also from the Salamanca Markets! It was a great trip, and we literally had a kilo of cherries everyday they that good. The best I’ve ever had by far.IMG_2279.jpgI’ve got an exciting project coming up soon hopefully. Maybe a YouTube video as well about 2017 if I get to it. School is in one and a half weeks so I actually have to start getting ready. I can’t put it off any longer!IMG_2280I hope you’ve all had a great Christmas and New Years, maybe even written some resolutions. I have to admit that that’s no something I usually do unfortunately. 59But I am excited for what this year has to bring. If you thought I didn’t post much last year, it’s going to reduce even further in 2018 since it’s grade 12 and everything. Please enjoy this recipe, the ice cream is super creamy and definitely worth making!


Coffee Ice Cream

Inspired by David Lebovitz.

  • 1 1/2 cup (325ml) whole milk
  • A pinch of salt
  • 3/4 cup (150g) sugar
  • 3 1/2 tbls instant coffee
  • 1 1/2 cups (325ml) heavy cream
  • 5 large egg yolks
  • 1 teaspoon pure vanilla extract
  1. Combine the milk, salt, sugar, instant coffee and 1 cup of cream in a saucepan. Bring to a simmer. Cover, remove from heat, and infuse for 30 minutes.
  2. To make the ice cream, set up an ice bath by placing a 2L bowl in a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.
  3. In a separate bowl, whisk together the egg yolks. Rewarm the milk to a simmer then gradually pour some of the milk into the yolks, whisking constantly as you pour. This is called tempering, which is done to ensure the eggs do not scramble. Scrape the warmed yolks and milk back into the saucepan.
  4. Cook over low heat, stirring constantly and scraping the bottom with a heat-resistant spatula, until the custard thickens enough to coat the spatula. If you run your finger down it, the line should remain divided.
  5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.
  6. Remove the vanilla bean and freeze the custard in your ice cream maker according to the manufacturer’s instructions (mine takes about 30 minutes).
  7. Freeze for about 4 hours before serving. Keeps approximately 2 weeks in the freezer.


Christmas Pavlova Wreath

For the past few Christmases, my family and I always have a pavlova.  So it has now become our tradition. This time, I decided to switch things up by making a wreath rather than our usual pav (see here). It only adds to the Christmas spirit.19-3.jpgLike most pavlovas, do expect some cracks. Due to the addition of cornflour and vinegar as well as the substantial amount of air in the mixture, it will deflate slightly as it cools. So it is difficult for cracks to be prevented.1.jpgFor the meringue, it is important to add the sugar gradually. I like to put the sugar into a ziplock bag, cut the corner off and pour it into the eggs with a steady stream. When all of it is added, the meringue should hold stiff peaks and be very glossy.2.jpgThe trick to a perfect pavlova is baking it long and slow. This will then result in a crunchy exterior but soft and marshmallowy interior. Once it is cooked, it must be left in the oven and cooled with the door ajar. 10.jpgThen you want to decorate. I like to use the traditional  whipped cream and fresh fruit – like strawberries, blueberries and passionfruit. Since the pavlova already contains a lot of sugar, I prefer to leave the cream unsweetened. I also added some chopped pistachios. 24In my opinion, it tastes the best after the day its made. It just allows everything and all the flavours to properly develop.  I actually have a funny story about pavlova. My mum, brother and I never used to like it for some reason.  Then one day, my auntie did something a little different and added banana (as well as fresh berries) to the top, and we really enjoyed it. I don’t know why, but somehow the banana changed everything. 16.jpgThis will be the last post of the year, because my family and I are going to Melbourne and Tasmania in a couple days. If I don’t see you till then, Merry Christmas and Happy New Year. It is one of the most important times of the year; gathering as a family and remembering to appreciate everything that life has given you (not just presents).15.jpgI’m also sorry if you don’t like the photos, they are a bit different to my usual style. Despite the photos, this pavlova is literally so delicious. I hope you’re all having a wonderful holiday. Sometimes, you don’t have to go to some crazy destination to have a great time. After all, it’s the people not the place. So here is one of my favourite quote of the week: (which I may of talked about before on a blog post): “The real voyage of discovery consists not in seeking new landscapes, but in having new eyes ” – Marcel Proust.



  • 6 large egg whites, room temperature
  • 1 1/2 cup (300g) caster sugar
  • 3 teaspoons cornflour, sifted
  • 1 tsp vanilla bean paste or extract
  • 1 1/2 tsp vinegar

To decorate:

  • 500mL thickenned cream, whipped
  • Seasonal fruit of your choice (bluberries, strawberries, passionfruit etc.)
  • Pistachios, optional
  1. Preheat oven to 150°C. Line a baking tray with parchment paper and draw a 20cm (8 inch) circle, then draw a smaller 15cm circle inside. Flip the paper over.
  2. Using an electric mixer fitted with a whisk attachment, beat egg whites on low speed. Gradually increase the speed until soft peaks form.
  3. Very gradually add the sugar whiet beating on medium-high speed.
  4. Once all the sugar is added, beat on high speed for 4-5 minutes until stiff peaks form.
  5. Add sifted cornflour, vinegar and vanilla seeds (or vanilla extract). Gently fold until completely combined.
  6. Spoon the mixture onto the baking paper in a wreath shape, using the circle as a guide.
  7. Place into preheated oven (on bottom rack) and reduce temperature to 120°C. Bake for 70 minutes.
  8. Turn oven off. Leave pavlova in the oven with door ajar to cool completely.
  9. When cool, take it out of the oven and transfer onto a plate.
  10. Decorate with whipped cream and fruit of your choice.
  11. Refrigerate until cool and ready serve!