Recipe Index


Angel Food Cake
Apple Crumble Cake
Banana Cake Mini's with White Chocolate Cream Cheese Frosting
Chocolate Chip Raspberry Cheesecake
Classic Baked Cheesecake with Blueberry Sauce
Coconut Cake with Lemon Cream Cheese Frosting
Devil's Food Raspberry Layered Cake
Flourless Orange Cake
Fresh Strawberry Cream Cake
Greek Yoghurt Cake
Green Tea Layered Crème Pâtissière Chiffon Cake
Japanese Cheesecake
Lemon Cake
Lemon Coconut Sour Cream Cake
Moist Butter Cake
No-bake Lemon Cheesecake
Purple Ombre Chocolate Sprinkles Cake
Sponge Roll with Jam and Cream
Sticky Date Cheesecake with Caramel Fudge Sauce
Tiramisu Chiffon Cake and Macarons
Vanilla Butter Birthday Cake with Raspberry Buttercream

Christmas Hat Strawberry Cupcakes
Devil's Food Raspberry Cupcakes
Milo Cupcakes with Condensed Milk Frosting
Red Velvet Butterfly Cupcakes

Chilled desserts
Chocolate and Raspberry Pot de Crème
Chocolate Chip Raspberry Cheesecake
Chocolate Marquise with Blueberry Compote
Chocolate Mousse with Raspberry Compote
No-bake Lemon Cheesecake

Blueberry Cream Cheese Macarons
Honey Joys

Chocolate Fudge Brownies
Dark Chocolate and Cherry Brownie Tarts

Basic Scones


  1. Looks like a great recipe ... Gonna try a version of it this weekend. Just one question .. How did your cream cheese frosting come out ? was it runny ? Or was it stiff enough to frost the cake without it being a mess?

  2. Hi Sara, I always tweak the frosting recipes because I don't like the amount of icing sugar that goes into the original recipe. Reducing the amount of icing sugar will definitely give a slight runny consistency but stiff enough to be able to frost the cake. You may add more icing sugar to achieve a more stiff texture if you find it too runny for your liking or go to the original recipe which I've referenced. Hope that helps.