Combine hot cross buns with cheesecake and butternut snap biscuits, and you get this - a super quick and easy no-bake crowd-pleaser.

Made super easy by using store-bought hot cross buns. Though, you’re of course free to make your own! It’s also super customisable, so it’s sure to please everyone.

A homey yet elevated bundt cake, made with white chocolate and lemon and drizzled with a lemon honey icing. Made with sour cream for moisture and richness.

Super easy and simple to make. Based on my matcha white chocolate melon pan loaf cake recipe, it is made easier with just one ‘colour’/ batter and just a simple icing on top.

A moist and rich spiced cake with a caramelised twist to it, covered with an eggnog Swiss meringue buttercream and white chocolate bark and topped off with edible pinecones.

The pinecones are made with the cake trimmings, so no wastage! They look super cute, if I do say so myself, plus they taste good - love a good edible decoration (that’s not made of fondant!).

A moist, tender, and buttery coconut and pandan cake, layered with coconut Swiss meringue buttercream and coconut-pandan pastry cream.

Perfectly stable as a layer cake, yet soft and flavoursome enough as just a sheet cake (though doesn’t mean you can’t spruce it up with coconut and buttercream!).

Thick and crisp yet soft cookies with speculoos spread in both the filling and the dough.

A double hit of speculoos, or triple if you count the crumbs on top, these cookies are the perfect mix of textures. Plus, it’s got the depth of browned butter (though optional, of course!) and a sprinkle of salt to balance out the sweet.

A rich and moist gingerbread spiced chocolate cake, layered with vanilla Swiss meringue buttercream, caramel, and crushed speculoos.

A wonderfully festive flavour for the chocolate lover, the smooth and light Swiss buttercream complements the decadence of the chocolate cake.

A super moist, flourless cake, topped with a zesty icing.

This cake uses almond meal and sour cream to make it so super moist, which matches the tang of the lemon in the cake and the (optional) icing. Kind of like a juicy lemon! Perfect with a cup of tea or coffee, of course.

A stronger caffeinated twist on bubble tea.

It’s basically just iced coffee decked out with pearls and coffee jelly, sweetened with a brown sugar syrup. Turning your coffee into a dessert affair.

Monochromatism is the use of just one colour in an image. It’s also used to refer to the use of just one colour plus a neutral shade (such as a white background).

This may sound a little… dare I say… boring? Flat? I promise you, when used in the right way, it is anything but boring and flat. Here are my favourite ways to add some flavour, some spice, some zing, to a monochromatic image. But don’t just stop at monochromatic images - these tips can be applied to non-monochromatic images too!

A chewy yet fluffy yet crispy spin on the classic churro. A textural playground.

Choose between a thick and rich five-spiced chocolate sauce or a peanut powder coating. Or just toss them in a classic cinnamon sugar mixture, delicious either way!

Shoestring Food Photography is an e-book, guide, PDF, document, whatever you want to call it, all about starting food photography on a budget.

Do you often feel like you can’t afford to invest in expensive photography equipment? Or do you look at gorgeous images and think that you’re not ‘creative enough’ to create those images too? Do you want to LEARN how to think of these ideas? This guide is for you!