Adelaide Western suburb designer cakes incorporating artistic flare, fresh blooms, sugar figurines and handcrafted flowers.
Pictures, recipes, competitions and matters of interest. Come join my page and get inspiration and your cake desires met.
02/01/2023
This is the easiest and most delicious salad dinner I could imagine.
Baby cos lettuce
Spring onion
Sprouts
Parsley, basil and a little thyme
Lemon oil, or lemon juice and olive oil mixed
Salt and pepper
Vino Balsamic
Chop it all up, season and add your oil/vinegar
You could add avocado. Serve with fish, or ham, or scrambled eggs and add a little marinated goat cheese.
This would go well with Nepanthe Sav Blanc. Oh, it does.
01/01/2023
80% of my Facebook feed has become ads and suggestions I don’t want or ask for. As a result I will be leaving this platform in coming days. If you wish to remain in contact please send me a PM and we can exchange numbers/email addresses.
I simply cannot deal with this anymore. No matter how many times I filter and report this it continues.
Facebook, you have become one of the most unsociable media apps and I am through.
It had its moments, but now it’s over.
30/12/2022
In a large bowl mix;
4 cups plain flour
2 teaspoons salt
2 teaspoons dried yeast
2 cups lukewarm water
Mix together with a plastic/silicone spatula, making sure all ingredients combined until it becomes a sticky ball. Try not to over mix or beat it. Drizzle good quality olive oil on top and pull dough from sides to allow oil to move to bottom of bowl so dough is not sticking. You will use around a tablespoon of oil.
Cover the bowl firmly in cling film and transfer bowl to the fridge. Keep refrigerated for 18 to 72 hours (yes, you can make this days ahead).
When ready to use, remove from the fridge and use two forks to pull sides of dough towards middle of bowl, folding it inwards. You can use your fingers if you prefer, just make sure to oil them so dough doesn’t stick.
Grease a 22 cm x 33 cm baking pan, or 24 cm round baking pan.
Place dough in middle of dish and set aside for two to four hours, allowing a second rise. Dough should have lost its oily coat.
Heat oven to 220 degrees Celsius. Place rack in middle of oven.
The fun part…
Get your toppings ready: coarse sea salt, pepper, rosemary leaves, cherry tomatoes, chives, basil - whatever you like and place them nearby.
Drizzle about 1 tablespoon of olive oil over top of dough and oil your fingers. Push your fingers into the dough, making divots. If your dough has been in the fridge for a longer period, it will bubble in places. This’ll be awesome so don’t panic.
Sprinkle on your toppings, making sure to evenly disperse salt and pepper. Immediately transfer the dough to the oven and bake for 25 - 30 mins, or until golden on top. Mine took 30 minutes.
Remove from the pan onto a rack immediately.
Allow to cool for 15 - 20 mins before slicing.
Crunchy top and sides, fluffy and bubbly in the middle.
I’m never buying focaccia again!
This is the easiest bread anyone can make and it’s delicious.
Enjoy
29/12/2022
Kitchen appliances as art. Must say, I do like the white mixer.
29/12/2022
When you can’t find a banana bread you like because they’re all too sweet…Bake your own.
21/11/2022
This moist Chocolate Cream Cheese Pound Cake is velvety soft with a fine crumb and wonderful chocolate flavor.
19/11/2022
18/11/2022
27/03/2022
What a pleasure it was to make this cake for an incredible couple on their big day. Bride chose lemon pound cake with raspberry syrup and vanilla Swiss Meringue buttercream in a semi-naked finish.
This was a relatively easy cake, but sadly began on the morning I was struck with news of my aunt passing unexpectedly. Luckily I was able to focus on the tasks and continue to pour love into my creation.
It was a rather warm morning and I hadn’t the space to refrigerate the cake. We made it to the venue and the bride and groom were happy.
That’s all that matters. Sometimes we have to prioritise and juggle life’s tasks in order to please others. The point is to make sure you are prioritising the right things and juggling only what you can without everything ending up on the floor, including you.
Would make this cake again and again. It’s so delicious and perfect for all types of occasions.
20/02/2022
No time to set up a fancy backdrop. This baby needs to get across town.
What a crazy couple of days. Just when you think you have enough time to take your time, a serious toothache, work commitment you can’t escape, and a sudden unexpected death in the family.
Good feedback is always welcome and the bride was kind enough to send me some this morning.
Thank you to Montrose Florist on Tapley Hills Rd for helping me at short notice.
27/10/2021
This blew my mind: KFC Raspberry freeze and Noir Cointreau. No cake making tonight!
26/09/2021
Scones get a boost from Matt Moran’s sweet and savoury extras. The results are moreish bites perfect for breakfast, lunch and afternoon drinks. Don’t stop at one.
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Cooking for me is more than just feeding my family and friends. It provides a little clarity when I’m stressed, entertainment when I’m bored, creativity when my soul is bursting out of my skin. I love it! How it ended up being more about cake is really coincidental. The thing is, it’s not just cake that I create in my kitchen, but it seems to be more what people ask for than anything. However, I do also make pies, tarts, buns, and cookies.
Right now my life is turning a new corner and although there’s a bumpy and uneven path ahead, I will always make room in my crazy life to make cakes for you. For any occasion, even if there really isn’t one and you are simply filling a desire.
More is on the way in terms what S.H.E. & Cakes will be offering. There may even be a name change at some point to incorporate other ventures, such as chartered private group tours through New Zealand and South Australia. Yes! I do that too.
Here’s the thing. I can not say with any certainty what the next 10 years hold, but rest assured it will no likely involve cooking, entertainment, travel, and music.
If you are interested in following my journey, then you are welcome to by visiting me here on Facebook from time-to-time, or on Instagram @she.and.cakes
In the meantime, you may be wondering what it takes to get a cake. Not much really. A call to my mobile: 0434 102 968, or email: [email protected] You can also contact me if you are looking for help with events, or to start planning your trip around NZ or SA.
