12 useful tips for cake decorating with shaky hands. Find out how to help keep your hands steady while you decorate, plus some useful tools to make your cake life easier! If there's one misconception I've heard others say about me since I started making cakes that always makes me laugh, it's "wow you must have such steady hands!" This actually couldn't be much further from the truth. In fact, one of the reasons I don't often do video tutorials is because sometimes my hands have a mind of their own, and that doesn't really inspire much confidence in those of you watching me show you how to do something! I've been known to throw cake ... continue reading...
Tips For Cake Decorating With Shaky Hands
Rich Caramel Mud Cake
I’m almost embarrassed to tell you how long I’ve been meaning to share this caramel mud cake recipe with you for. I’m not sure if I can even say it. Perhaps we’ll just say that it has been quite some time. There’s actually a bit of a story behind this recipe, but if you’re in a hurry to get to the recipe, then feel free to just scroll right on down. I can’t blame you at all for being desperate for caramel cake right now. I mean, look at it... For the rest of you who enjoy a bit of cake recipe history… Once upon a time (a very long time ago) I was visiting my friend Loralee and we were sitting quietly on the couch ignoring each ... continue reading...
Easy Milk Chocolate Mousse Easter Eggs
These easy milk chocolate mousse Easter eggs might just be my favourite Easter dessert. Like ever. If you've spent much time on this blog, or on my Facebook page, you'll know what an unashamed fan I am of my chocolate mousse recipe. It's the most viewed recipe on Sweetness and Bite, and it's easy to see why - it uses only three ingredients, requires no eggs, and is super easy to put together. I've done a white chocolate version, and a Caramilk chocolate version but up until now I hadn't got around to trying it with milk chocolate. Easter seems the perfect time to do that though, right? And what could make it more suited to ... continue reading...
Gluten Free Flour Blend for Baking
My all-time favourite gluten free flour blend for baking. There are a few things that can feel overwhelming when you first start baking without gluten, but I think we can probably all agree that the most overwhelming is "what kind of flour do I use?!" There are many pre-made gluten free flour blends on the market, and a quick Google search will provide you will a shit-tonne lot of recipes for making your own blend. When I first started baking with gluten free flour I tried every boxed mix that was available in our supermarket and was soon disheartened with the crumbly, dry results - was there no way to ... continue reading...
Rough Edge Ganache Drip Cake Tutorial
You know when you make a rough edge ganache drip cake, and then you kind of show it off, and then you forget about it for a while, and you're not sure why you forgot about it because you really liked it, and then you start to think "why on Earth did I not put this on my website?!" so then you do? Well maybe you might not know that feeling, or do that sort of thing, but that's what I did in the case of this rough edge drip cake that I made a few months ago. I shot a little video of how I made it and posted it on my Facebook page and Instagram, but for some reason, I didn't post it on here. Perhaps it's because I only ... continue reading...
Kitchen Renovation (and My New Cake Pantry!)
Hey you! Yes, you there. Do you like looking in other people's houses? I don't mean peering in their windows (if you do that, you might wanna get some help), I mean either being invited into their home to see what they've done with the place, or checking out pictures of homes in fancy magazines, or on the interwebs. If that does interest you, then there is a distinct possibility you may enjoy this post. I won't say that it's quite up to the fancy magazine status, but since I can't invite you all around to our house to see our new kitchen renovation, I thought this might be an ok compromise... While I say "new", the kitchen was ... continue reading...
Floral and Watercolour Bunny Cake Tutorial
This post contains affiliate links. You know when you’re going away, and a few days before you go, you have an idea for an Easter bunny cake tutorial, so you decide to “squeeze in” making it and writing the tutorial before you leave, instead of relaxing and saving your energy for the driving, and the people-ing, and all those things you don’t have energy for? And then you have to try and put the tutorial together and edit photos and videos and whatnot while trying not to be a rude guest at your friends' houses? No? You don’t do things like that? Then you, my friend, are wiser than me. Coz that is exactly what I just did, with this cute ... continue reading...
Ultimate Guide to Sugar Syrup for Cakes
If you're a regular reader you may recall that a while back I wrote a short post with 5 tips to help keep your cakes moist. It was never really intended to be an important post on the blog, it was more of a quick filler post between a couple of bigger tutorial posts I was working on. But it turned out to be really popular - people clearly want to know how to avoid a dry cake. And who can blame them? Despite my dislike of the “m” word, I too enjoy a nice moist cake. After all, I like my humour dry and my cakes moist. One of the tips I gave in that post was to use a simple syrup on your cake layers, and quite a few people asked me to ... continue reading...
Easy Caramilk Mousse
This is pure Cadbury Caramilk flavour in light, fluffy mousse form. The perfect dessert for Caramilk lovers! You know how sometimes you remember foods from your childhood and when you eat them again as an adult you wonder why you ever liked them? Well for me, Caramilk chocolate doesn't fall into that disappointing category of childhood nostalgia. It's still as good now as it ever was. I remember trying to describe this chocolate to my mother a few years ago, I knew it was made by Cadbury, and I knew it had "Cara" in the name, but I couldn't remember exactly what it was called. All I really remembered was that it was a caramel-ly ... continue reading...