Lamington Wreath Cake

Buttery lamingtons are LIFE! Delicious and now also quite festive!

These past two weeks have been stressful, work is hectic, and my personal life is hectic, and then amid all the chaos, my mother decided to visit!

Like I said, stressful! But I am back, I missed you guys, and I missed taking beautiful photos of food and sharing them with you.

To kick things off, I decided to treat my husband whose been hounding me to make him lamingtons for weeks now! Instead, I decided to grant him his one “dying” wish (you know how dramatic men are, lol) and also take the opportunity to turn this delicious buttery cake into something a bit more festive.

So that is how the lamington wreath was born, the end!

Just kidding, This dessert is so easy to make, it’s ridiculous! Sandwiched together with strawberry jam and sweetened whipped cream, and to be a little bougie I piped the whipped cream and added a touch of gold leaf.

I hope you try out this lovely recipe, it is definitely one for the recipe books!

These past two weeks have been stressful, work is hectic, and my personal life is hectic, and then amid all the chaos, my mother decided to visit!

Like I said, stressful! But I am back, I missed you guys, and I missed taking beautiful photos of food and sharing them with you. 

To kick things off, I decided to treat my husband whose been hounding me to make him lamingtons for weeks now! Instead, I decided to grant him his one “dying” wish (you know how dramatic men are, lol) and also take the opportunity to turn this delicious buttery cake into something a bit more festive.

So that is how the lamington wreath was born, the end!

Just kidding, This dessert is so easy to make, it’s ridiculous! Sandwiched together with strawberry jam and sweetened whipped cream, and to be a little bougie I piped the whipped cream and added a touch of gold leaf.

I hope you try out this lovely recipe, it is definitely one for the recipe books!

Lamington Wreath Cake Recipe


Butter cake

125 g butter, softened

1 cup caster sugar

1/2 tsp vanilla extract

3 eggs, room temperature

1 3/4 cups cake flour

3.5 tsp baking powder

1/2 cup milk


4 cups icing sugar, sifted

1 sachet strawberry jelly powder

1 tbsp butter

200 ml of boiling water


3 – 4 cups desiccated coconut


1/2 cup of strawberry jam

1 cup of whipped cream, sweetened with icing sugar


Butter cake

1. Preheat oven to 180C. Sift flour and baking powder together.

2. Grease a 20 cm x 30 cm cake pan. Spray with baking spray or line with baking paper.

3. Beat butter, sugar, and vanilla with an electric mixer on medium-high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition so the batter is smooth, not curdled.

4. Add half the flour and gently fold to combine, then stir in half the milk. Repeat with remaining flour and milk.

5. Pour the batter into the prepared pan and bake for 20 minutes or until a skewer inserted into the center comes out clean.

6. Combine the icing ingredients in a heatproof bowl and mix until smooth. Should be a syrup consistency.

7. Once cakes are cool, use a 6-7 cm round cookie cutter to cut around from the center of each cake. 

8. Pop cake rounds into the freezer, this will make it easier to coat.

9. Place coconut on a large baking tray or plate. Carefully dip cakes, one at a time, in strawberry jelly icing, turning to coat. Coat cakes in coconut, transfer to a baking paper-lined tray. Refrigerate for an hour to allow the icing to set.

10. Transfer one cake to a cake stand or serving plate. Spread the bottom layer with 1/2 cup of jam. Place whipped cream in a piping bag fitted with a round nozzle. Pipe half of the whipped cream over the jam. Sandwich with the remaining cake layer. Pipe small amounts of cream over the top layer. Decorate with chocolate shaving, truffles, and gold leaf for a festive touch.

** Keep fridge refrigerated.

Jalebi Ice Cream Sandwiches

I feel like I come up with the strangest desserts, but somehow they just work.
This is one of those times, sweet, crispy, and syrupy jalebi a classic Indian sweet has been upgraded to an ice cream sandwich with crushed pistachios and a touch of gold leaf.

These hit the spot, especially in this heat!

Here is how you can make them, watch the video which includes a step-by-step on how to make these on my YouTube channel.

Jalebi Ice Cream Sandwiches


Jalebi batter:

125g cake flour
1/2 tsp yellow food colouring
1/2 teaspoon bicarbonate if soda
16g maizena
120ml plain yogurt
120ml water – add more if needed
1 teaspoon lemon juice
Vegetable oil for frying

Spiced syrup:

2 cups of white sugar
1 cup of water
5 crushed cardamom pods
1 teaspoon of lemon juice
Pinch of saffron, optional

2L vanilla ice cream
Roasted and chopped pistachios
Gold leaf, optional

Spiced sugar syrup

  1. Add sugar to a non stick pot, add in water and stir.
  2. Boil on medium heat until it reaches a 1 string consistency – watch my YouTube video to see how.
  3. Add in lemon juice, crushed cardamom pods and saffron. Remove from heat and set aside to infuse.

Note: if your syrup crystallizes, add in a little water and place back on the heat.

Jalebi batter:

  1. Add cake flour, maidens, bicarbonate of soda, food colouring to a mixing bowl and whisk until combined.
  2. Add yogurt and mix in, add in water and whisk until the batter is smooth. The batter needs to be thick but flowing. If it needs more water, add a tablespoon at a time until it reaches the correct consistency.
  3. Pour batter into a squeeze bottle, this will ensure your jalebis are uniform.


  1. Heat the oil on medium heat, check of the oil is hot enough by adding a little batter to it. It needs to rise up without browning.
  2. Squeeze the bottle gently in circular motions from the centre moving out to get a pretty spirals. If your batter is too thick just add in a little water.
  3. While the jalebis are Frying check up on your syrup. If it has crystallized, add in a little water and return to the heat. The syrup needs to be warm and not hot. This prevents the jalebi from getting soft.
  4. Once the jalebi is done frying, add the the warm syrup. Remove after 4-5 minutes and set aside. Do this to the remaining jalebi.
  5. Once the jalebi have cooled down completely, sandwich together with your favourite ice cream and sprinkle with roasted pistachios and if you’re feeling a bit extra, add in a touch of gold leaf.

Full video up on my YouTube Channel.

Dulce de leche penda/peda

Upgrading penda with some homemade dulce de leche. 
When I say homemade, I really mean simmering a can of condensed milk for 3 hours. Yep, that’s pretty much it. 

Peda is an Indian sweet, it’s soft and rich and delicious! As much as I love Indian sweets I sometimes find them way too sweet, hence the dulce de leche, this addition gives it a lovely balance – which means you and I can eat more. 

Also this entire process took less than 30 minutes to achieve. I have a short video on my YouTube channel on how to make these, watch it here

Dulce de leche penda


396-g can sweetened condensed milk 

92g dry milk powder (I used Klim) 

30ml ghee or unsalted butter 

30ml milk 

1 teaspoon freshly ground cardamom 

1/4 teaspoon of salt


To make the dulce de leche, remove the label from the can condensed milk and place the can in a big casserole. Pour in enough water to cover the can. Place the casserole on the stove on high heat and bring the water to a boil, turn the heat down and simmer for 3 hours. Top up with water as it will evaporate. When done, remove the can and let cool completely – I like doing this overnight.

To make the penda/peda start by toasting the milk powder for around 4-5 minutes using a non-stick pan, keep stirring to toast evenly and to prevent it from burning.

Pour in 200g of the dulce de leche into the pan and stir through, mixing until everything is combined. Once combined add in 30ml of butter or ghee, 30ml of milk, a pinch of salt and 1 teaspoon of freshly ground cardamom.

Stir continuously for 5 minutes, or until the mixture starts leaving the sides of the pan. Remove the pan from the heat and cool for 5 minutes.

Place a roasted pistachio in the centre of each penda. 

Store in an airtight container for up to 1 week.

Doughnuts dipped in chocolate with roasted peanuts

Forget all the fancy-schmancy stuff these are the only doughnuts you’ll ever need.

Dipped in melted chocolate and toasted peanuts, I mean can you name a better combination?

I prefer not using ganache because I live for that chocolate crunch that comes with dipping your doughnut into plain old chocolate and waiting for it to set – The waiting for it to set part is pure torture, but so very worth it!

I made these just to test out my new thermometer which I used to get the oil at the perfect temperature for frying. It worked so well, each doughnut was so soft, light, and cooked to perfection. Do you perhaps use a thermometer when cooking or do you have any special tricks that you’d like to share with me if so let me know in the comments.

Anyway, these were made specially to curb a craving I had, I’ve been trying to be good by indulging my waistline with a salad however everyone deserves a cheat meal and mine were definitely these.

Here’s how you can make them.

Chocolate and peanut doughnuts


361g Cake flour 

50g sugar

1/2 teaspoon salt

2 teaspoons instant yeast

1 large egg

225g milk

28g unsalted butter, melted

1/2 teaspoon vanilla essence

Oil for frying


150g melted milk chocolate

Dry roasted peanuts, finely chopped


  1. Whisk together the dry ingredients in a large bowl and set aside. In a different smaller bowl, whisk together the egg, milk, melted butter, and vanilla essence. Add the wet ingredients to the dry ingredients. 
  2. Mix until the dough has combined then knead by hand or stand mixer for 8 minutes until the dough is smooth and soft.
  3. Place the dough in a well-oiled bowl, and allow it to rise for 1 1/2 hours, or until doubled in size.
  4.  Once the doughnuts have risen deflate the dough and turn it out onto a lightly floured surface. Using a rolling pin, roll it 1/2 a centimetre thick, and cut out doughnut shapes with a round cutter. Cover loosely with a clean kitchen towel and allow to rise for 30 minutes or until doubled in size.
  5. Heat the oil in a frying pan till 180 degrees celsius. Carefully place the doughnuts in the oil, 2 or 3 at a time making sure not to overcrowd the pan, and fry until golden brown. Turn over and cook the second side.
  6. Remove from the oil with a slotted spoon and drain on a paper towel. Once cool, dip doughnuts into melted chocolate and sprinkles with roasted peanuts. Store in an airtight container.


Delicious and buttery crepes that are perfect for the whole family!

Happy Wednesday everyone! 
Today is going to be a good day, I can feel it! 

I made these French crêpes the other night and gave my husband one with a spread of peanut butter inside, HUGE MISTAKE! Because apparently they were amazing especially with the peanut butter and then I had to make another batch just for photos and to share on the blog.

Here is my recipe for delicious crêpes that you can serve either sweet or savoury.

French Crêpes


120g Cake flour

Pinch of salt

170g milk

2 large eggs


  1. Combine the flour and salt in a mixing bowl. In a separate bowl, beat the eggs and milk together.
  2. Make a well in the flour mixture and pour in the wet ingredients and stir until smooth; I like pouring my batter into a strainer just to ensure there are no lumps.
  3. Stir in the butter. Cover and let sit for an hour.
  4. Heat a pan until it’s medium-hot; Use a paper towel to wipe the bottom of the pan with butter.
  5. Pour a 1/3 cup of batter into the pan. Pick the pan up, and tip it in a circle so the batter covers the bottom of the pan.
  6. Cook until the bottom of the crêpe begins to brown and pull away from the sides, flip it over and cook briefly on the other side. Place cooked crêpes on a plate and set aside and cook. Cover until the remaining crêpes are cooked.
  7. Fill with whatever you desire, or try out the really delicious peanut butter filling.

Devils Food Cake

Forget about what you’ve heard, this chocolate cake is sinfully delicious like the name suggests. Which makes it perfect for all our lockdown Halloween celebrations.

Drizzled in a gooey white chocolate ganache which I tinted green using food colouring powder – I would avoid using gel-based colourants as these may seize the chocolate and who wants to throw away chocolate?

I got these cute little candy eyes from Takealot as they have been on my wishlist for what seems like forever! This cake is simple, delicious, and pretty spooky.

Here’s how you can make it!


50g cocoa powder (sifted)

100g muscovado sugar

250ml boiling water

1 tablespoon coffee powder

125g soft unsalted butter

150g granulated sugar

225g cake flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

2 teaspoons vanilla essence

2 large eggs, at room temperature


100g white chocolate

1/3 cup of cream

Green food colouring powder

Candy eyes


  1. Preheat the oven to 180 degrees Celcius and brush your bundt pan with butter or spray with baking spray and set aside.
  2. Sift all your dry ingredients into a bowl and set aside.
  3. Whisk the cocoa, coffee powder, and muscovado sugar into a bowl, and pour in the boiling water, set aside.
  4. Cream the butter and granulated sugar together, beating until pale and fluffy.
  5. Add the vanilla essence into the creamed butter and sugar mixture.
  6. Add in one egg and 2 cups of the dry ingredients whilst whisking. Add in the 2nd egg and incorporate the rest of the dry ingredients.
  7. Slowly add in the hot cocoa mixture and fold in until incorporated.
  8. Pour the batter into the prepared bundt pan and bake for 30 minutes or until a skewer inserted comes out clean.
  9. Allow the cake to cool.
  10. To make the ganache, pour the cream over the white chocolate pieces and microwave at 10-second intervals stirring in between.
  11. Add in the green colouring powder, just enough until you get the shade you want. If the ganache is runny, place in the fridge for 15-20 minutes until thickened.
  12. Pour over the cooled cake, evening out with a spatula. Add the candy eyes and refrigerate until set.
  13. Allow cake to come to room temperature before serving.

Snickers Pretzel Brownies

I am a sucker for a good brownie, all fudgy, and oh so delicious. However sometimes I feel it can be way too sweet, and this comes from a person with an insatiable sweet tooth.

The addition of salted pretzels and snickers however managed to balance it out so beautifully. The sweet and salty flavour is such a great combination. The chunks of caramel and peanuts give the brownies a lovely texture too!

I took almost half the batch to work with me this past weekend and I promise you everyone raved about how good they were. Don’t know about you but I love it when a recipe goes as planned and everyone loves it as much as I do.

As promised, here is the recipe, I hope you love it!

Snickers and Pretzel Brownies


185g unsalted butter

185g dark chocolate

85g cake flour flour

40g cocoa powder

100g Snickers, cubed

3 large eggs

275g caster sugar


  1. Cut 185g unsalted butter into small cubes and tip into a bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
  2. Microwave until melted. Leave the melted mixture to cool to room temperature.
  3. Preheat the oven to 180 degrees celcius, Using a 20cm square tin, lined with baking paper and set aside.
  4. Sift the cake flour and cocoa powder over a medium bowl. 
  5. Crack 3 large eggs into a large bowl and add in the caster sugar. Whisk the eggs and sugar until creamy and pale in colour.
  6. Pour the cooled chocolate mixture into the bowl with the egg and sugar mixture then gently fold together with a spatula. 
  7. Fold in the dry ingredients.
  8. Fold in the chopped Snickers.
  9. Pour the mixture into the prepared tin and top with salted pretzels.
  10. Bake for 35-40 minutes.
  11. Allow to cool completely before slicing.

Masala Steak Special

The classic masala steak special sarmie

*Sponsored by FUTURELIFE®

Recently all I’ve been creating are foods I enjoyed whilst growing up in Durban, I remember driving down to the beach and devouring one too many masala steak sarmies, and if you’ve ever tried one you’d know that they are so good and pretty hard to resist.

The idea of taking long drives to Durban has been put to rest because now I can make my masala steak sarmie at home, plus I’ve added the FUTURELIFE® High Protein Brown Bread for some added goodness.

Did you know that the FUTURELIFE® High Protein Brown Bread has a low Glycemic Index (GI), providing a sustained energy release over a longer period of time, therefore, keeping you fuller for longer and improving blood glucose control?

Making it ideal for the whole family including individuals (like my husband) living with diabetes.

Masala Steak Special


1/2 an onion, finely diced

1 bay leaf

1 teaspoon of ginger and garlic paste

1 teaspoon red chilli flakes

1/2 teaspoon turmeric powder

2 tablespoons of masala – I like using Mother in laws

Salt to taste

500 g tenderised steak, cut into strips – not to thin

1/2 cup fresh coriander

150g cheddar cheese

Soft fried egg

Fresh tomato slices

FUTURELIFE® High Protein Brown Bread


Add oil to a frying pan on medium heat and sauté the diced onion until translucent, add in 1 bayleaf and ginger and garlic paste and mix together. Add in the spices and fry on low – be careful not to burn the spices.

Add in the tenderised steak strips and coat with the spices. Add a little water and allow to cook on low until the meat is super tender – 30 minutes with the lid on. Add water accordingly.

Add fresh coriander to the masala steak and stir through and set aside.

Toast 2 slices of the FUTURELIFE® High Protein Brown Bread


This is my favourite part, place a slice of the toasted FUTURELIFE® High Protein Brown Bread on your bread board, smear on some of the gravy from the steak, add 4 slices of fresh tomato, some red onion, add the steak strips, add more fresh coriander, a half a cup of grated cheese, the soft fried egg and lastly the remaining slice of toast. 

Place the sarmie onto a hot pan and toast for 2 minutes on each side just until the cheese is melted and serve right away!


Boston Cream Pie

Soft vanilla sponge cake sandwiched together by delicious homemade pastry cream, then of course drenched in chocolate!

One thing for sure, my family lost their minds when I made this, each recipe I create always starts off by me explaining exactly what I hope to achieve. They never get or understand me. Mainly because I’m a creative and they’re mostly technical minded and I can sometimes find it quite difficult to put my ideas into words. 

What do I love about this recipe? Well, my favourite part is the pastry cream filling. It is homemade (easier than you think btw!) and good enough that you might just want to make a second batch to enjoy on its own.

The vanilla sponge is not too rich, and perfectly balances out the riches stemming from the pastry cream and chocolate ganache. With nothing more to say besides YOU HAVE TO TRY THIS A.S.A.P! Here is the recipe.

Boston Cream Pie Recipe


For pastry cream

6 egg yolks at room temp

2/3 cup sugar

1/4 cup corn flour

1 tablespoon vanilla paste – for maximum flavour

480ml milk

1 tablespoon of butter

For cake:

3/4 cup unsalted butter

1 1/3 cups sugar

3 large eggs

2 teaspoons vanilla extract

1 cup milk, room temperature

2 1/4 cups cake flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

For chocolate ganache

50ml heavy whipping cream 60mL

70g dark chocolate 


Pastry cream:

Pour the milk into a medium saucepan on medium-high heat and bring to a boil. Set aside.

In a large bowl whisk the egg yolks and sugar until pale and thick. Add in the cornflour and whisk until smooth. Whisk in 1/2 cup of the hot milk and mix until incorporated. Whisk in the remaining milk.

Pour the mixture back into the saucepan and cook over medium-high heat, whisking until thickened. Remove from the heat and mix in the butter. Allow the pastry cream to cool slightly then cover with plastic wrap to prevent a skin from developing. This step can be done a day before to allow time for cooling.


  1. Preheat the oven to 180 degrees celsius, prepare two 20 cm round baking tins with baking spray and baking paper.
  2. Sift together the flour, baking powder and salt then set aside.
  3. To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, then add in the eggs one at a time along with the vanilla. Lower the speed and add the flour mixture and milk.
  4. Pour into the cake pans evenly and bake for 25 – 30 minutes or until a toothpick comes out clean.

Chocolate Ganache:

Add cream and chocolate together in a measuring jug and microwave at 30-second intervals ensuring you give it a good stir in-between until melted. Set aside too cool.


Fill with the chilled pastry cream. Top with the other half of the cake, pour the chocolate ganache over spreading to the edges. Keep refrigerated and enjoy!

Pineapple Lassi

Delicious and absolutely refreshing, perfect for the warm weather

Hey everyone, it has really been a while. I’ve been stuck between work, home schooling and tik tok’ing. Not sure if that even is a thing but I did start up a Tik Tok account and I’ve been enjoying the process of creating quick and easy dishes that I could explain in under a minute.

Back to my pineapple lassi, this drink is perfect after a long day at work when you’re too hot and miserable and don’t really feel like making dinner or if you’re serving up a spicy dish just serve it with lassi, it will actually cool you down.

My husband loves pineapple and we just happened to have a box full of them in our kitchen. I’ve left his share in the fridge which I’m sure he will be thankful for when he gets home from work.

Let me know what are your favourite drinks to whip up.

Pineapple Lassi


1 cup Pineapple , cut into small dices

2 cups double cream yogurt


1/4 cup fresh cream

Pinch of saffron

Salt , a pinch to taste

Ice cubes


1. Add yogurt, milk, cream, ice cubes, saffron and pineapple and salt into the blender and blend it until smooth. Add honey to taste

2. Pour into the glasses and serve chilled.

3. Top with crushed pistachios and serve chilled.