This week at College it was creaming process to make sponges and biscuits. victoria Sponge which I have made countless times at home and...

Another amazing day on my Stall yesterday at the Wirral Artisans Craft Fair. I do love being part of this team. Tables are provided and...

This week’s Task on tge Patisserie Course was a Fenoise with Lange du Chats. Genoise is a fat less Sponge made using whisked eggs and...

Christmas Apple Butter bubbling away in the slow cooker for at least 12 hours...hard to find any apple butter, let alone good apple...

Winter Stalls 2018 Wallasey Monthly Food Fair & Makers Market 10am until 2pm at Mosslands School, Wallasey Sunday 5th November Sunday 2nd...

Busy Sunday on my Stall held at The Floral Pavilion by Memory Lane Fairs. Most popular sale was my Rhubarb Vegan Curd, sold out! I...

A fun idea for Halloween. Toffee Candy Canes filled with chocolate & sprinkles.

Thursday evening I had my first Assessment for my Patisserie & Confectionery College Course. I have to say it was pretty stressful. ...

What a week it’s been...I had my Food Hygiene Inspection by Wirrals Environmental Agency. As a former professional organiser, it was...

Well it is Autumn, time to make something different with the Autumn Apples. Perfect solution Chocolate Halloween Apples. #Halloween...