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Best Muffins

This is a simple and quick muffin. Perfect for a quick morning tea. Super easy to make first thing in the morning and can be ready for school lunches in a flash. It is easily changed to suit your tastes and you can mix and match with different ingredients, like blueberries, choc chips, raspberries, banana and cinnamon.

I like to mix it up for different tastes. I make the mixture then divide in 2. To half I add some blueberries, the other choc chips!

You can even add some white chia seeds to bump up the healthy quality.


  • 300g plain flour
  • 2 teaspoons baking powder
  • 150g caster sugar
  • 250g greek yoghurt (I use vanilla flavoured, alternatively can use plain greek yoghurt or even sour cream) butter
  • 100ml (100g) milk
  • 2 eggs
  • 75g vegetable oil (1/3 cup)
  • 1 tsp vanilla extract

    Optional mix ins
  • 1 cup blueberries or raspberries
  • 1/2 cup choc chips (dark or white)
  • 1 Tbsp chia seeds


  • Preheat oven to 180 degrees celsius and line muffin tray with cases.
  • In one bowl whisk together the flour and baking powder. Add sugar and combine.
  • In another bowl whisk together the yoghurt, milk, eggs, oil and extract.
  • Add the wet ingredients to the dry and fold mixture together until just combined. You do not want to overmix as this will result in a tough muffin.
  • When combined add your Optional mix ins and fold gently together.
  • Use an icecream scoop to scoop the mixture into the muffin cases.
  • Bake for 12 minutes. Check the centre is cooked with a skewer and continue cooking at 2 minute intervals until done. They should be slightly golden on top.
  • Remove from oven and allow to cool in the muffin tray for 5 minutes.

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Best Chocolate Brownie

These are the best chocolate brownies. They are delicious and can be modified as you like with white chocolate or walnuts. They are even delicious with raspberries! Just add in whatever your preference. I like to do half walnuts for me and half white chocolate chips for the kids:)


  • 115g butter
  • 180 dark chocolate, broken into chunks
  • 1 tsp vanilla extract
  • 2 eggs at room temperature
  • 115 brown sugar
  • 115g self raising flour
  • 2 Tbsp cocoa powder
    Extra add ins (optional)
  • 80g white chocolate chips
  • 80g chopped walnuts


  • Preheat oven to 180 degrees celsius fan forced
  • Line a slice tray with baking paper
  • Melt butter and chocolate slowly in a saucepan over the stove. Using a wooden spoon to stir constantly. Allow to cool slightly.
  • Whisk the eggs and sugar together in a bowl. Add vanilla, mix until smooth.
  • To the eggs and sugar mixture add the slightly cooled chocolate.
  • Fold flour and cocoa powder into the bowl and when smooth add in the optional chocolate chips/walnuts.
  • Pour mixture into slice tray.
  • Bake around 25 minutes until just set and still slightly soft in the centre.
  • Cool for 5 minutes and remove from the tin, cut in squares when cooled.
  • Enjoy and try not to eat it all yourself! These are delicious warm or cooled:)
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Basic Custard


  • 1/2 cup custard powder
  • 4 tsp sugar (I used raw sugar but can use caster if you prefer)
  • Approx 1 litre milk
  • splash of vanilla extract (optional)


  • Whisk together the custard powder and sugar in a saucepan
  • Add small amount of milk and whisk to get a paste like consistency with no lumps
  • Add rest of milk and whisk until no lumps.
  • Heat over the stove on a medium to low heat. Keep whisking until the mixture thickens and is creamy. Do not let it bubble or burn on the bottom of the pan. If you suspect it has burnt stop mixing and move the mixture to another saucepan. You don’t want the burnt bits to go through your custard.
  • Add a splash of vanilla extract if you like 🙂
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Cake Toppers

Cake toppers Perth. Cake toppers are a super easy way to make a simple cake look amazing! Whether you are a novice baker or have been baking for a while they can help to make your cake look stunning!

I started making cake toppers as I just love baking and decorating! Having always loved baking I started a small blog to share my recipes. Then since having kids I have made all my kid’s birthday cakes. While I am no expert my kids all love the cakes I have made them and I am improving my skills all the time 🙂 Adding a cake topper is a simple way for me to save time!

The cake toppers are generally 6″ wide and vary in height. They are made in various colour glitter cardstock or the gold or silver foil cardstock (shiny). They are backed with a thick cardstock and are attached to a bamboo stick which is inserted into the cake. Please check out the Gallery for some of my designs or click here to order.

I make the cake toppers in Perth, Western Australia (Ballajura) for any last minute orders! I also post the cake toppers Australia wide and can post express if required.

Custom orders are welcome and I love to create new designs. Any questions I am happy to help please contact me.

Keep Baking!

Cake Toppers Perth

Amanda x

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Bread and Butter Pudding

Bread Butter Pudding

Ok so this is not exactly a healthy dessert. And it’s not exactly the most fancy or beautiful dessert but oh my this bread and butter pudding is delicious!

I was inspired to make this bread and butter pudding by a cheap loaf of Brioche bread marked down to 50 cents. I have always wanted to recreate the dessert I had when I was on holidays. It has never worked out until now! The secret is in the sweet Brioche bread 🙂

With this bread and butter pudding I couldn’t decide whether to use sultanas or choc chips so I used both. One side was sultanas and the other choc chips. The choc chip side was delicious with the melting chocolate, yet the sultana side was also gorgeous with it’s plump juicy sultanas. This is easy to adjust as you please or have both if you can’t decide 🙂


  • 100g sugar (I used raw caster sugar)
  • 1 tsp ground cinnamon
  • 1 loaf brioche bread
  • butter (softened for spreading on the bread)
  • 2 handfuls of sultanas and 2 handfuls of dark choc chips
  • 500 ml milk (plus additional if required)
  • 2 eggs
  • 1 Tbsp vanilla extract


  • Preheat oven to 180 degrees celsius and find a deep sided rectangular baking dish
  • Mix together the sugar and cinnamon in a small bowl
  • Butter the slices of brioche bread and cut in halves
  • Layer the slices of buttered bread in the baking dish. Sprinkle the sugar mixture on top of the layer of bread. Then add a handful of sultanas on top of the bread to one half of the dish. To the other half of the dish add a handful of choc chips
  • Repeat with another layer of buttered bread. Sprinkle the sugar mixture on top and then add another handful of sultanas to one half and choc chips to the other half
  • In a measuring jug add the milk, eggs and vanilla extract then whisk together
  • Pour milk and egg mixture over the bread and leave for 10 minutes to allow the bread to absorb some of the milk mixture. If it doesn’t look like there is enough moisture, add some more milk on top and push down on the bread to allow it to absorb and mix in
  • Bake in the oven for 35-45 minutes until the bread and butter pudding is set and slightly browned
  • Remove from oven and allow to cool slightly before serving. It will be very hot especially the choc chips. Another tip. Try not to eat it all before sharing with your family oops! haha
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Muesli Slice

Muesli Slice

This is a healthy and super quick muesli slice. It is super tasty and is a suitable treat for babies too. I made these for my little girls who just devoured them! It is easily changed to suit your tastes and you can mix and match with different dried fruits and small seeds and nuts as you please. You could try raisins, sultanas, slivered almonds or pepita seeds

I made this muesli slice with treacle but it is also great with golden syrup. Note I don’t use honey as my babies are under 1 year old. Also the ground linseed is optional. However this is a great source of Omega 3 and is great for breastfeeding mums 🙂


  • 140g butter
  • 2 Tbsp Treacle
  • 60g brown sugar
  • 200g rolled oats
  • 75g Self Raising flour
  • 90g dried apricots, (chopped)
  • 60g dried dates, (chopped)
  • 1 Tbsp ground linseed (optional)
  • 30g chopped walnuts
  • 3 Tbsp sesame seeds


  • Preheat oven to 180 degrees celsius and line a rectangular baking tray with baking paper
  • In a microwave safe bowl add butter, treacle and brown sugar. Cover with a paper towel and heat for 1 minute in microwave. Stir and heat for further 30 seconds in microwave. Repeat if required, until all ingredients are combined nicely together
  • In a large mixing bowl add all remaining ingredients and stir together until combined. Add melted butter mixture to this bowl and mix together
  • Press the mixture firmly into the baking tray and cook in the oven for 20-25minutes (until light golden on top)
  • Remove from oven and allow to cool in the tray. When the muesli slice has cooled, cut into squares using a sharp knife and keep in a covered container in the fridge. This will help to keep the slice together in nice squares without crumbling
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Chocolate Beetroot Walnut Brownies

Choc beetroot brownies

In an attempt to make something healthy and still have chocolate, these chocolate beetroot walnut brownies are perfect. They are delicious and contain fibre from the beetroots and Omega 3s from the walnuts. I am not sure if you could count this as your one serve of vegetables for the day but it is definitely a good start!

These are delicious still warm from the oven and the beetroot is great in keeping the moisture in the brownie. You can barely notice the beetroot in there which is great for the kids. My little girl doesn’t like walnuts so you can omit these or add in an alternative such as some extra white chocolate chips instead.


  • 125g butter
  • 200g dark chocolate, chopped
  • 1 tsp vanilla extract
  • 200g brown sugar
  • 4 eggs at room temperature
  • 450g tin baby beetroot
  • 120g plain flour
  • 35g cocoa powder
  • 1/2 tsp baking powder
  • 100g dark chocolate chips
  • 150g chopped walnuts


  • Preheat oven to 160 degrees celsius fan forced
  • Line a slice tray with baking paper
  • Melt butter and chocolate in the microwave in short bursts of 30 seconds, stirring well until mixture is smooth
  • Add brown sugar and vanilla, mix until smooth
  • Add eggs one at a time, mixing each time
  • In a small food processor, add beetroots and process until smooth
  • Add beetroot to chocolate mixture and stir
  • Sift flour, cocoa powder and baking powder and add to mixing bowl
  • Fold flour into chocolate mixture and when smooth add in the chocolate chips and most of the walnuts
  • Pour mixture into slice tray and scatter the remaining chopped walnuts on top
  • Bake around 35-40 minutes until set
  • Cool for 5 minutes and remove from the tin
  • Enjoy and try not to eat it all yourself! These chocolate beetroot walnut brownies are delicious warm or cooled:)
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Frozen Castle Cake

Frozen Castle 1

This frozen castle cake can be as simple or as detailed as you like. You can add more or less items on the cake, as time allows! I ran out of time but it still looks great and the kids were impressed 🙂 This can be done in stages so you don’t leave everything to the last minute. Also bake any cake flavours and fillings that you like. I made all the layers white chocolate mud cakes with lemon curd filling in between.


  • White fondant
  • White chocolate -150g
  • blue gel colouring
  • sprinkles
  • Tylose powder
  • 8 inch square cake
  • 5 inch round cake
  • 3 inch square cake
  • Whipped vanilla buttercream
  • Ice-cream cones
  • Waffle shape ice-cream cones


5-7 days ahead of time

  • Make the fondant snowflakes in blue and white by rolling out fondant and cutting shapes using snowflake cutters like these 3 Pieces Sugarcraft Fondant Snowflake Plunger Cutter Mould
  • Make a couple of doors and windows using white fondant
  • Make the edible glue using 1/8 tsp tylose powder and 1 Tbsp boiling water. Break up using a toothpick and keep in the fridge until needed

3 days ahead of time

  • Make mud cakes and when cooled completely wrap in plastic wrap and put in airtight container in fridge
  • Make lemon curd and refrigerate (if using)

2 days ahead of time

  • Make white chocolate shards. Either temper the chocolate or just melt. Add half to a tray lined with baking paper. Quickly add a tiny amount of blue gel colouring to the remaining white chocolate and mix. Also add this to the tray and using a palette knife spread this over the tray. Scatter sprinkles on top of the mixture and place in the fridge 5 minutes to set. When set then carefully break into shards, some large and some narrow

Day before

  • Trim and level cakes and cut in half to allow for fillings
  • For the square cake use the ice-cream cone as a guide to cut out the corners of the castle
  • Place some buttercream on the centre of the board and stack the first layer of the square cake.
  • Put some baking paper on the sides of the cakes to just cover the board so it doesn’t get covered in buttercream. This will come off later after the cake has been iced.
  • On top of the first square layer, spread on your filling and then place second layer on top. Take a third of the vanilla buttercream and colour it blue using the gel colour. Crumb coat the cake using this blue vanilla buttercream and place in fridge. Then when it has chilled for around 15 minutes or so add another layer of icing and smooth using a palette knife. Then remove the baking paper around the edges
  • Similarly fill, and ice the other 5 inch and 3 inch round cakes, with white vanilla buttercream. Note ensure you place the 5 inch cake on a cake board. The 3 inch cake is ok without a board and can be placed directly on the 5 inch cake later on
  • Cut 4 wooden dowels or use wooden skewers and place in the centre of the square cake to support the top layers

Day of

  • Stack the 5 inch cake on top of the 8 inch square cake
  • Then stack the 3 inch cake on the very top
  • Add an Elsa character. I used Disney Infinity which had a very cool look
  • Add the windows and doors to the sides of the castle using the edible glue
  • Place the white chocolate shards behind Elsa, and fix to the cake itself using a bit of buttercream on the hidden part of the shards
  • Using the buttercream glue the ice-cream cones together to make 4 towers. Using a skewer make a small hole in the top of the waffle shaped cone and with a little bit of buttercream attach a small snowflake. Place a tower in each corner of the square
  • Glue on the fondant snowflakes to the cake, scattered around the cake and the board
  • Finally we are done! Leave it to the kids to enjoy!
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Viennese Shortbread Cookies

Viennese Shortbread

These sure are some delicious viennese shortbread cookies. You can keep these shortbread cookies simple or decorate them for a party with sprinkles. Either dark chocolate or white chocolate are lovely for this shortbread cookie and can be tailored as you like. Here i used blue and white stars with some green sprinkles. Other options could be white chocolate with blue sprinkles, perfect for a frozen party! Unfortunately I only had one left for a photo haha these were so delicious they didn’t last long!


  • 250g butter at room temperature
  • 1 tsp vanilla extract
  • 55g caster sugar
  • 35g rice flour
  • 100g dark chocolate
  • 1 tsp vegetable oil


  • Preheat oven to 180 degrees celsius fan forced
  • In a mixing bowl beat butter, sugar and extract until smooth.
  • Sift flours and add to mixing bowl
  • Beat until smooth and can easily be piped. This can take around 3-5 minutes. You will see that the mixture is soft and quite light in colour.
  • Add mixture to a piping bag with a large open star tip. I like to use Wilton Decorating Open Star Icing Tip #4B
  • Pipe shapes approx 6cm long x 3cm wide on trays lined with baking paper. You don’t want the shapes to be too long or too narrow otherwise they may break when you try to dip in the chocolate
  • Bake around 12-15 minutes when they should be lightly browned
  • Cool on trays
  • When the cookies are cool, melt the chocolate in a small bowl and mix in the vegetable oil
  • Dip half of each cookie in the chocolate and place back on the tray. Add sprinkles quickly if required as they will set quite fast
  • Enjoy and try not to eat them all yourself!
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Wholemeal Apple Slice

Wholemeal Apple Slice

This wholemeal apple slice is so yummy! I used to make this with white flour but in an attempt to be healthier I tried wholemeal flour and it is just as amazing! It is a quick and super easy slice for anyone to make. I use the tin baking apples as I am lazy! However you could easily peel and cut up a few apples instead.


  • 150g unsalted butter at room temperature
  • 250g caster sugar
  • 2 large eggs at room temperature
  • 250g Wholemeal Self Raising Flour, sifted (note I still use the extra husk that won’t sift through)
  • 170ml (2/3 cup) buttermilk (see below for alternative)
  • 1 tsp vanilla extract
  • 400g tinned baking apple
  • icing sugar (to dust)


  • Make the buttermilk (if required) – To do this simply measure out the milk and add 1 Tbsp lemon juice, stir to combine and leave to curdle while you get the other ingredients ready
  • Preheat the oven to 180 degC fan forced
  • Line a slice tin with baking paper
  • Beat the butter and sugar until light and creamy
  • Add eggs one at a time, beating well after each addition
  • Add half the flour and half the buttermilk in alternate batches, mixing after each addition
  • Mix until smooth, then add the vanilla extract and beat until combined
  • Spread a thin layer on the base of the tin. (Just under half of the mixture will do)
  • Place the apples on top taking care not to overlap and to make sure the apples go all the way to the edges
  • Bake in the middle of the oven for 35-40 minutes until golden and a skewer comes out clean. Note can add some alfoil on the top of the slice if it is getting too dark on top
  • Leave in the tin for 30 minutes, then on to a wire rack to cool completely
  • Sift some icing sugar on top, cut into slices and serve. Enjoy! and try not to eat it all yourself haha 🙂