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Sweet Layers

18/04/2026

Red Velvet Cake - When you need to cut the cake for content, but still have to take it somewhere… Recipe dropping soon 🎂

22/02/2026

Creamy Custard Filled Profiteroles

So delicious and addictive you will find yourself reaching for more then just one 🤭

Recipe below 👇🏻

Choux pastry
250 ml water
125g butter
1 cup plain flour
4 eggs lightly whisked

Custard Cream
1 packet of Dessert Mix Vanilla Flavour (or any vanilla pudding packet)
2 cups of cold milk
Splash of vanilla extract.
300ml of thickened cream

Chocolate Ganache
200g Nestle Dark Chocolate Melts
100ml Thickened Cream

Method

Choux Pastry
Prepare your Choux Pastry as shown in previous video. You will need to scroll down a little to watch it.

Place water and butter in a small pot.
When it starts to bubble and boil add in your flour and keep stirring until it comes together to almost form a ball.

Allow to cool and then start to add in your whisked eggs in three increments making sure each time your egg is well mixed before adding more.

Preheat your oven to 220°C

Place your choux pastry into a piping bag fitting with a round nozzle.
Pipe small round mound onto lined baking tray making sure they are at least 2-3 cm apart as they will expand while they bake.
Place baking tray into your oven for 15mins at 220°C. After 15mins reduce your oven temperature to 180°C and bake for a further 25mins until golden brown.
Place onto wire cooling rack to cool.

While your pastry bakes and cools prepare your Custard Cream and Ganache.

Continued in comments 👇🏻

20/02/2026

Semolina Custard Filo Parcels

Crispy buttery filo parcels filled with creamy semolina custard, smothered in sugar syrup… what more could you want 😍

Sugar syrup:
2 cups of sugar
1 cup of water
1tbsp lemon juice
1 1/2 tbsp orange blossom water

Add in sugar, water and lemon juice into a pot and bring to the boil.
Once it starts to boil set a timer for 10 mins and allow it to simmer on a medium heat.
After 10 mins add in orange blossom and allow to cool before using.

Semolina Custard Filo Parcels

1 packet of filo dough
150g of melted unsalted butter
4 cups of full cream milk
1 cup fine semolina
3/4 cup sugar
1 egg
50g unsalted butter

Pour milk into a large pot add in the semolina and sugar and whisk to incorporate. Keep whisking gently as it thickens.
Once it has thickened add in your egg while continuously whisking. Do not stop!
Add in your butter and whisk until incorporated.

Set aside while you work on your filo layers.

Lay your filo one at a time brushing melted butter between layers. You need to layer at least 8 to 10 layers of filo and butter.
Cut into 12 portions
Brush your muffin tin with a little of the melted butter then place each square into your cupcake tray pressing it down. Fill with the semolina custard mixture and then place with another square of buttered filo layers.
Brush with more butter.
Place in a 180° preheated oven for about 25 mins or until golden brown.
As soon as they come out of the over pour over cooled sugar syrup.
Cool slightly and then enjoy!
In my opinion best eaten warm and on the same day

07/02/2026

Beef Noodles - as soon as I seen make this I knew I had to give it a go.

This recipe came together in less than 10 minutes!!!

Full recipe can be found at

Ingredients:
2 tbsp vegetable oil
5 garlic cloves
20g (0.7 oz) finely julienned ginger
400g (14 oz) beef mince
200g (7 oz) broccoli
4 tbsp oyster sauce
1 tosp soy sauce
1 tsp dark soy sauce
1 tsp sugar
1 tsp sesame oil
600g (1.4 |b) cooked noodles (use any you like e.g. udon, hokkien or any other type of wheat noodle)
1/4 cup finely sliced spring onion
1 tsp black sesame

06/02/2026

Cheats Lamington Cream Buns - so incredibly easy they come together in no time at all.

Recipe 👇🏻

1 packet of brioche hotdog buns
225g dark chocolate melts
130ml thickened cream
470ml thickened cream
250g mascarpone
3/4 cup icing sugar
2 cups desiccated coconut
1 cup raspberry jam

Place chocolate melts and 130ml of cream in a heat proof bowl and microwave for 1 minute. Stir until nice and smooth. If it is still lumpy place back in the microwave for 30seconds
Place you chocolate nut in a bowl and set aside
Dip your brioche buns in you ganache, allow some of the excess to drip off. Then dip ganache side down in the coconut making sure to cover the ganache. Set aside in the fridge to set.
Whip the remaining thickened cream, mascarpone and icing sugar together until nice and thick. Place into a piping bag with a star piping tip.
Pipe one layer of cream followed by a layer of jam. Then finish with another layer of piped cream on top.
Enjoy ☺️

24/01/2026

The REAL Biscoff Cheesecake 🤭

Forget about Japanese Biscoff Yogurt Cheesecake and make mine!!!

Recipe below 👇🏻

Ingredients
Creamchesee filling
500g cream cheese room temperature
600ml thickened cream
1 cup icing sugar
1/2 cup Biscoff spread softened
1 tablespoon of gelatine dissolved in 1/4 cup cold water

Cheesecake base
Biscuit crumbs 250g
1 tablespoon Cinnamon powder
Melted butter 90g

Garnish
1 packet of Biscoff biscuits for garnish
1/2 melted Biscoff for garnish
300ml thickened cream
1/4 cup icing sugar

Mix all your cheesecake base ingredients and then press into the base of a lined 7 inch springform pan.

Then carefully place your Biscoff biscuits all around the edge to create your Biscoff ring. Place into the fridge to chill while making the filling.

In a small glass bowl place your water and gelatine and stir. Set aside to bloom.

In a mixer place cream cheese and icing sugar and mix until combined and smooth.
Then add Biscoff into the machine while mixing.
While the stand mixer is still whipping your cream cheese filling start adding the cream gradually, you want to keep doing this until your mixture looks light and fluffy.
Heat the gelatine and water mixture slightly and then add to your filling mixture while the stand mixer is whipping.

Pour your filling into prepared tin and refrigerate overnight.

To decorate whip 300ml thickened cream with 1/4 cup icing sugar. Spread your heated Biscoff spread and then place whipped cream and crushed Biscoff biscuits. Enjoy!!

10/11/2025

S’mores Chocolate Chip Cookies • Best served warm 🫣 you’re welcome 😉

Ingredients
1 1/2 cup salted butter, melted
1 cup sugar
1 1/2 cup dark brown sugar
3 tbsp vanilla paste
1 1/2 tsp coffe powder melted in 11/2 tbsp hot water cooled 
3 1/4 cups plain flour
1 1/2 tsp baking soda
3 eggs
3 cups milk chocolate chips or add more I don’t judge 
2 chocolate cut into squares
Bag of large marshmallows
1 packet of digestive biscuits or graham crackers
 
Method:
Preheat the oven to 180c 350 F. Prepare a baking sheet with baking paper and set aside.
In a bowl, add melted butter sugar, and brown sugar. Mix for 2 to 3 minutes until well combined add in the egg and whisk for 1 to 2 minutes until smooth and lighter in colour car add in vanilla paste and coffee and mixed to combine.
In a separate bowl, combine plain flour, baking soda and mixed well to combine.
Incorporate the dry ingredients into the wet batter until they are just combined. add the chocolate chips and mix them just to combine, avoid overmixing the batter.
Place cookie batter into the fridge for 20minutes.
On the prepared baking sheet add your digestive biscuits or Graham crackers and top them with the chocolate rectangles. Add marshmallow on top. Finally, scoop out a portion of cookie dough, flatten it slightly, and place it on top of the marshmallow, covering it completely.
Place 6 cookies on one baking sheet making sure to not have them too close. I place my formed cookies into the freezer for 10 minutes before baking
Bake the cookies for about 12-13 min or until the edges are golden and crispy and centre is chewy and soft.
Let cool completely for 25-30 min before serving and enjoy

24/10/2025

Recipe for this one coming very soon…

What’s your favourite Profiterole flavour 🧐

18/10/2025

My first Sourdough loaf 😍 she is a thing of beauty and so worth the trouble and time.

I think I found my new obsession ☺️

Recipe I used is and I only did a half batch

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Arncliffe, NSW
2205

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