Monday, 26 October 2015

※ WIN an elli.luca pug prize pack!


To enter, like this photo on Instagram & this account @elli.luca & tag two friends who you think would like to win this prize pack. (on that photo, not here) 

Competition closes on November 1st at 11.59pm AEST 
Prize Pack includes: 
Tank top Pink polka dot (US size 12- 14 Large)  
Made from 90% Polyester, 10% Spandex, Soft, stretchy, lightweight and quick drying fabric. One of a kind, made for this competition (no others have been made) 
Zip up PurseMeasures approximately 4.5"(w) x 2.75"(h)
Mirror3 inch diameter, Stainless steel shell, Mylar protecting cover. 
Will post prize worldwide. 
Good luck everybody!

Thursday, 15 October 2015

※ So I am now on Etsy!

So I am now on Etsy!

I have been working away for months to bring you some food / pug designs, I hope you like them.

Monday, 7 September 2015

※ Birthday Cake From The Weekend.

Raspberry & White Chocolate Vanilla Cake
Made this cake for my wonderful mother in law's birthday on Sunday. 
Will blog recipe soon.  Have  lovely weekend everybody.

Friday, 4 September 2015

※ Kracie Hamburger - Happy Kitchen Hamburger ハッピーキッチン ハンバーガー

Happy Kitchen Hamburger ハッピーキッチン ハンバーガー

Some Japanese DIY Candy You Need to Assemble

I picked up this kit on my lunch break for $7.99. Thought it would be a bit of fun.  (Excuse iPhone snaps)
Will try and make it over the weekend. 

You get two cheeseburgers, a side of fries, ketchup and a drink.

You need to supply tape (for construction of fries container) scissors and a tooth pick to assemble. 

The Kracie Happy Kitchen Hamburger Kit is a Japanese Do-It-Yourself snack making kit. These bite-sized sliders are a savory delight and lots of fun to make. Served warm out of the microwave, the burgers and fries go beautifully with a dollop of homemade ketchup and a fizzy soda to wash it all down. 

I found this video on YouTube and it shows exactly how to make the cheeseburgers, so I have posted a link to the video here on my page for you to watch.

I found the below instructions below also (on this link)  

Lucky as there are no English instructions on the box.

  • Make Bread Buns-Dump ORANGE Powder in Mixing Bowl
  • Add 2 Scoops Water and Mix
  • Transfer Bread in 2 parts to the bun mold on each side of the hamburger
  • Start Microwave at 12 seconds if in US, microwaves are powerful. I recommend starting at 12 secs, if it bubbles over stop cooking
  • Remove and Let Cool
  • Use YELLOW French Fry Powder and Mixing Bowl with lines in it
  • Dump YELLOW packet and ADD 2 SCOOPS WATER
  • Mix, Flatten , and Start Microwave 12 seconds till starts to bubble
  • Remove and Let Cool
  • Dump Fries out and CUT along lines and pack in to French Fry bag

Saturday, 29 August 2015

※ Amelie's 3rd Birthday Party (Frozen Theme)

Shot glass desserts:

Left to right strawberry mousse, chocolate mousse & lemon jelly

Olaf Cake:
Angel food Cake filled with Bonne Maman strawberry preserves.
Decorated with blue candied coated chocolate.

Take home drink bottles:
All blue with exception of birthday girls in pink.

Elsa Cake:
Angel food Cake filled with Bonne Maman strawberry preserves
Decorated with white candied coated chocolate.

Assorted Frozen Character lolly bags:
Theses were a big hit!

Assorted character cupcakes:
Angel food Cake topped with vanilla buttercream and blue crystal


Angel food Cake filled with Bonne Maman strawberry preserves : recipe adapted from

  • 1 1/4 cups white flour
  • 1 3/4 cups white sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups egg whites
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract


Beat egg whites until they form stiff peaks, and then add cream of tartar,  &vanilla extract.
Sift together flour, sugar, and salt.

Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 25cm cake pan.
Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). 

Cook for about one hour, or until cake is golden brown.
Invert cake, and allow it to cool in the pan. 

When thoroughly cooled, remove from pan.


  • one pound (450 g) unsalted butter, 
  • four large eggs, 
  • 1 cup (200 g) granulated sugar, 
  • 1/2 teaspoon (3 g) table salt, and 
  • 2 tsp. pure vanilla extract. 

Start by cracking all four eggs into the metal bowl of a stand mixer. Add the sugar, salt, and vanilla extract to the bowl.

Whisk until the eggs, sugar, salt, and extract are evenly combined.

Find a pot that the mixing bowl can sit on without touching the bottom of the pan. Pour about 1/2-in. (about 1 cm) water into the pot and bring to a boil. Reduce heat to a simmer and place the mixing bowl over the water pot to form a double boiler. This will allow us to heat the eggs slowly, minimizing the chances that the egg proteins will tighten up (forming scrambled eggs). Whisk continuously over the steaming water until the eggs reach 160°F  / 
71.1 Degrees Celcuis, as measured by an instant read thermometer.

Once the mixture reaches 160°F / 71.1 Degrees Celcuis, take it off the heat and beat on medium-high with the flat beater attachment for five minutes. The egg mixture will turn light yellow and fluffy. The mixture should have cooled by this time. Touch the side of the mixing bowl to check the temperature. If the mixture is too warm, it will melt the butter while you add it and the buttercream might not come together.

Reduce the mixer's speed to low and begin cutting pieces of butter into the mixer, waiting for ten to fifteen seconds before adding the next piece. One pound of butter should be cut into about 16 to 20 pieces (about 2 Tbs. per piece). During this process, the mixture will become lumpy, but don't worry about it, continue to cut pieces of butter into the mix until all the butter has been incorporated.

Friday, 7 August 2015

※ Cordials

Sugar syrup - 2 cups water+2 cups sugar
300g raspberries (fresh or frozen)
juice of 2 lemons
2 teaspoons tartaric acid

Make the sugar syrup. Add the raspberries and lemon juice then simmer for 5 minutes. Stir well, and mash the raspberries up a little. Add the tartaric acid, then put the mixture through a strainer and allow to cool. Pour into a bottle and store in the fridge for up to 2 weeks.


8 lemons
Sugar syrup - 1.5 litres water + 1.5 kilos sugar, boiled together until the sugar has dissolved.

Grate about 2 tablespoons of rind from the lemons before you cut them. Juice the lemons - if you put them in the microwave for a minute before cutting them, you'll get more juice. Add the grated rind and the juice in a large bowl. Pour the sugar syrup over the juice and mix well.

400g strawberries, hulled, plus extra to garnish
130g (8 tbs) caster sugar
160ml (8 tbs) lemon juice
Soda water and ice cubes, to serve

Place the strawberries, caster sugar and lemon juice in a blender and blend until smooth. Pour into a jug and top with the soda water. Add the ice cubes and garnish with the extra strawberries.

Friday, 24 July 2015

※ Sneak Peek of Amelie's 3rd Birthday Party (Frozen Theme)

Here is a snap of the cakes. (More photos & recipes coming soon.)


Angel food cakes with vanilla butter cream icing and raspberry Bonne Maman jam as a filling.

Tuesday, 14 July 2015

※ CHOCOLATE CRACKLES - without copha


  • 200g / 7 oz. milk chocolate
  • 100g / 1 Stick butter (minus a tablespoon)
  • 3 cups (240g) rice bubbles

In a large, heavy based saucepan over a low heat melt together chocolate and butter. Set aside and cool. 

Line two mini-muffin trays with cupcake papers. Stir the rice bubbles into the melted mixture, coating thoroughly. 

Divide the mixture evenly among the papers and refrigerate for 2 hours.

Saturday, 18 April 2015

※ Strawberry Mousse

Serves 6

  • 1 punnet strawberries
  • 300 ml thickened cream
  • 2 teaspoons water
  • 1 teaspoon gelatine
  • 1 tablespoon lemon juice
  • 2 egg whites
  • 1/3 cup castor sugar
  • Berries and mint for garnish 

Wash and remove the tops of strawberries, mash well.

Add gelatine to the water and let stand for 5 minutes, dissolve it over hot water.

Beat the egg whites until soft peaks form

Gradually add sugar, beating until dissolved.

Whip the cream until it has soft peaks and fold into egg white mixture.

Add strawberries, lemon juice and fold in lightly.

Pour the mixture into serving dishes or glasses and refrigerate until set.

(best to leave for a minimum of 1 hour)