Gorgeous Wedding Inspiration | Wedding Cakes Melbourne

A few years back, a photographer named Stewart Leishman contacted me, wanting to know if I’d like some cake photos taken… I was intrigued, replied back, and we emailed back and forth and eventually arranged a shoot.  Stewart turned out to be one of the nicest people you could hope to meet – and immensely talented with a camera, to boot.  The photos he took of my cakes that day earned me my first ever feature on Amy Atlas’ Blog, Sweet Designs, as well as several other blogs, both locally and internationally.

Since then, Stewart and I have crossed paths at a few weddings, and every time I’ve seen the results through his lense, I am impressed all over again.

A few weeks ago now, Stewart asked if I’d like to provide a cake for a project shoot he was putting together that was going to be shot on our stunning Peninsula foreshore – how could I say no to that?  I’m glad I didn’t!  The images are just beautiful – I hope you enjoy:

 

All images are the IP of Stewart Leishman Photography, and have been used with permission. 

Please do not copy these images without the express consent of SL Photography.

Amy Atlas Blog Feature | Dessert Tables Melbourne

A little while ago I had the pleasure of creating a dessert table to sprinkle a new little girl with love upon her adoption into the family… and so the theme {sprinkles} was set!  Everything served from the dessert table was themed around sprinkles – even the stationery!

Sprinkle Theme Dessert Table

Sprinkle Theme Dessert Table

The hit of the party were the Fairy Bread Sugar Cookies -

Fairy Bread Cookies

Fairy Bread Sugar Cookies

Also served were Soft Serve Ice Cream Cone Sugar Cookies {with sprinkles!}, Brownies with a Sprinkle Top, Sprinkle Cake Pops, Sprinkle Cupcakes, Sprinkle Meringue Roses, and Vintage Mallow Wafers.  The star of the table though was the 3-tier cake I created to celebrate; the base tier was wrapped in my signature ruffled petal skirt, the 2nd tier featured a covering of sprinkles, and the top tier featured the same flowers as the cupcakes, but with the bright colours of the sprinkles to make them pop.  Top of the cake featured more sprinkles {of course!}

Sprinkle Invitation

Invitation

Soft Serve Cone Sugar Cookies

Soft Serve Cone Sugar Cookies with Sprinkles

Vintage Mallow Wafers

Vintage Mallow Wafers

Chocolate Brownies

Chocolate Brownies with a Sprinkle

Sprinkle Meringue Roses

Sprinkle Meringue Roses

Cake Pops with Sprinkles

Cake Pops with Sprinkles

Sprinkle Cupcakes

Sprinkle Cupcakes

Ruffle Petal Cake with Sprinkles

Ruffle Petal Cake with Sprinkles

Ruffle Petal Cake Skirt

Ruffle Petal Cake Skirt

Cake Topper with Sprinkles

Ruffle Petal Cake Topper with Sprinkles

Thanks very much to Amy Atlas Events for the feature, which you can see here!

Everyone Loves Honey Joys | Dessert Tables Melbourne

It used to be, back when I was in school {both Primary and Secondary} that at least every month there would be some sort of bake sale or fundraiser in the quadrangle at lunchtime, and always – always – there were some things you could count on -Toffees with 100 &1000’s in cupcake cases, and Honey Joys.

Seriously, who doesn’t love Honey Joys?  I know I do, and so does my husband, and generally when I buy cornflake cereal, I almost always buy two boxes – one for breakfasts, and one just for Honey Joys!

Here’s a great recipe that never fails me, and turns out perfectly every time, whether you are making them to fit in mini-cupcake cases, or giant Texas-sized cases:

Honey Joys

200gm butter (please don’t use margerine, it’s just not the same)

2/3 cup white sugar

1/4 cup honey

8 cups Cornflake-type cereal

Preheat your {fanforced} oven to 150 degrees C

Line your cupcake tins with cases – the smaller the case, the more you will need!

Melt together the butter, sugar, and honey until the butter melts and becomes slightly frothy.

Pour over your cornflake-type cereal and mix really well with a wooden spoon.  Allow to cool slightly, then scoop into the lined cupcake tins, pressing down slightly – add more mix if necessary so that you get a nice mound above the top of the tins.

Bake regular-sized Honey Joys for approx 10 mins, mini’s for approx 6 – 7  minutes, and Texas-sized for approx 15 mins – check them before you think they are done – you don’t want them to actually brown (then they will be very hard and taste “browned” when they are cold}, just get the slight hint of brown-ness.

Allow to cool, then see if they can last long enough to store in an airtight container… these prove irresistible to children, husbands and, well, just about everyone!

Hope you enjoy!

Everyone Loves Honey Joys | Dessert Tables Melbourne

Regular sized Honey Joys, packaged up in cello bags, ready for snacking!