Angel Cake with Honey Buttercream
One the most prettiest and fluffiest crumb that any cake might have is the angel cake but be ware, it has almost no shelf life as it has no fat added to it. So do eat it the same day!
I’ve paired mine with a honey buttercream and orange zest. Sweet, tangy and full of flavour!
Chocolate and Raspberry Mini Cakes
This was so much fun to make! A perfect valentine’s gift to anyone loving chocolate and raspberries.
I’ve used my most trustworthy moist chocolate cake recipe and paired it with a Raspberry purée and Condensed Milk Buttercream. Flowers are always fun to add to any baked good so remember to style them pretty too!
Moist Chocolate Cake
My most trusted chocolate recipe, paired with a classic chocolate buttercream frosting. What makes this cake so special is its exceptional moisture and keeping quality. The use of sour milk (milk and lemon juice) combined with the oil in the recipe helps the cake stay beautifully moist for more than four days when stored correctly. It also freezes extremely well, making it perfect for advance preparation (especially for celebration and wedding cakes).
Chocolate Ganache Cake
This chocolate cake recipe goes very far back in my family recipe book. It is, without a doubt, the most trustworthy and reliable moist chocolate cake I know, one that has been baked for birthdays, weddings, celebrations, and desserts in our family for generations, and is still used today.
Mini Baked Cheesecakes
For years this baked cheesecake recipe was given to my students that studied at our La Petite Patisserie Food Academy. It is such a simple recipe to follow no one can make a mistake.
In fact, I still get contacted by students to send them the recipe again, so here we go…
Classic Fridge Cheesecake
Fridge cheesecakes are quick and easy desserts that require no baking, making them ideal for beginners and busy kitchen environments. They rely on chilling rather than baking to set, which gives a smooth, creamy texture when prepared correctly. Always use full-fat dairy products for the best texture and flavour. Gelatine is optional but recommended if the cheesecake needs to hold its shape for neat slicing or buffet service. To ensure food safety and maintain the structure of the cheesecake, it must be kept refrigerated until serving.
Greek Pecan Shortbread Cookies
This recipe goes way back to a much-loved pecan biscuit that has been in our family for years. We own a pecan farm in South Africa called Karoo Pecans, and I love creating new recipes using our own pecan nuts whenever I can.
Each family traditionally would use their own selection of nuts, some almonds and some walnuts. Ours is for sure Pecans! Their dusted with icing sugar but not overly sweet. Definitely my favourite type of cookie.
Swiss roll Cake
Swiss roll cakes are one of those classic bakes that never go out of style. Light, airy sponge rolled around a simple filling, they rely more on technique than complexity, making them a wonderful test of baking fundamentals. When baked and rolled correctly while still warm, the sponge stays soft and flexible, creating that signature spiral without cracking. Whether filled with jam, cream, or something more indulgent, Swiss rolls are proof that simple cakes can still be beautifully impressive.
Banana and Pecan Muffins
Back when I was still running my baking school in Cape Town, this banana and pecan recipe was a regular feature in class. I had students make it month after month as part of their practice with fruit-based muffin batters. It follows the creaming method, making it a great teaching recipe, and it requires very little preparation time, perfect for both beginners and busy home bakers.
Light Fruit Cake
As a South African, I grew up with Christmas cake and fruit cake served at weddings, typically covered in marzipan and fondant. Recently, however, I’ve found myself baking this light fruit cake just a day or two in advance and enjoying it with melted apricot jam instead.
With the leftover batter, I decided to make small Bundt cakes, perfect as individual portions, perhaps served with custard.
White Chocolate Shortbread Cookies
For my Valentine’s dessert, I chose something simple yet indulgent: buttery shortbread cookies layered with a white chocolate ganache filling. It’s an elegant little treat that looks special but can be made comfortably within an hour—perfect if you want something homemade without spending all day in the kitchen.