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.
Read MoreA 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.
Read MoreA 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!).
Read MoreA 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!).
Read MoreThick 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.
Read MoreA 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.
Read MoreA 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.
Read MoreA 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.
Read MoreA 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!
Read MoreA super ooey-gooey choc-chip cookie atop a salty potato chip base for the ultimate salty-sweet combination.
Made in a tiny skillet, this is the perfect treat to serve with ice cream and share with one or two other people, perhaps at your next movie night?
Read MoreMoist and tender banana muffins topped with a crunchy and flavoursome peanut butter streusel.
This is one of those ‘mix wet + dry’ type of recipes, so super simple, and perfect for using up those browning bananas.
Have as a breakfast treat or for afternoon tea!
Read MoreA super light yet wonderfully moist cupcake that is so simple to make - and customise!
Stays soft and moist for longer but still has a buttery flavour, thanks to the use of both oil and butter. Not to mention the Greek yoghurt!
For this particular recipe, I customised it with lemon curd and cream cheese frosting, but feel free to substitute your own flavours into it.
Read MoreA lightly spiced cheesecake with dried fruit and a hot cross bun base, topped with a chocolate nest.
A festive Easter twist on a classic baked cheesecake. Not only is the flavour of the cheesecake 'filling' part hot cross bun inspired, but the base itself is made of hot cross buns.
Read MoreSuper simple, 4 ingredient 'truffles' made with eggnog ganache and crushed speculoos cookies, rolled in coconut or cocoa.
Perfect to distribute as Christmas/ holiday gifts since they are super simple and no bake! Perfect for hot Australian summer Christmases.
Read MoreNutmeg and cinnamon spiced macaron shells, filled with eggnog ganache.
Using the Swiss meringue method, these macarons have the simplicity of the French whilst having the stability of the Italian.
Read MoreA twist on the classic black forest cake.
The base cake recipe is dairy free, using oil instead of butter to keep the cake moist for longer and soft after being refrigerated, as well as coconut milk instead of regular milk for added richness and flavour.
Read MoreSuper rich and moist brownies using Caramilk (caramelised white chocolate) and earl grey for an elevated flavour, and topped with a drizzle of maple icing.
Sounds like a WILD flavour combo, but trust me, it works.
Read MoreA super moist and flavoursome loaf cake swirled with matcha and white chocolate, topped with a melon pan cookie-esque topping.
If you make anything from my website, THIS has got to be the one.
Read MoreA vegan crepe cake filled with whipped coconut cream and a coconut gula melaka (palm sugar) filling.
Kueh dadar is basically a crepe roll filled with the same coconut and gula melaka filling. What I'm trying to say is that it's the perfect dessert to turn into a crepe cake.
A super simple recipe, yet yields impressive-looking results (honestly, as is with all crepe cakes).
A rich and moist loaf cake, studded with juicy kumquat pieces from the marmalade and topped with a sour cream frosting.
A super simple recipe - cream butter and sugar, add eggs, alternate wet and dry. Plus, I tested this recipe both in the air fryer and in the oven, so no excuses!
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