Gingerbread Creme Brulee

Back from a small accidental hiatus. Anyone who cosplays will know full well the drama that is cosplay crunch as the convention approaches. And they’ll know just as well the con plague that hits you after. Between being busy and sick there’s been no time to bake. But now its time.  My favourite time of the year is approaching. Its almost Christmas, which means it is the perfect excuse to bake and bake and bake.

Gingerbread Creme Brulee-7

This week I eased into the festive season by baking a creme brulee with a twist. I had a lot of cream to use up and I wanted to try a Christmas-inspired creme brulee that wasn’t minty. Then the inspiration hit like it was always meant to be.

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Magnolia Sponge Cake

Spring is undoubtedly my favourite time of the year. It would be enough that the weather is generally just perfect so much of the time. But the way the entire landscape transforms into an array of colourful blooms is just the icing on the proverbial cake. Its all the motivation I need to get out into the garden and start working.

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The house my partner and I recently moved into has two large magnolia trees in the garden. As someone who is pretty passionate about having a predominantly Australian native garden I had considered replacing them. But the first spring they bloomed was all the convincing I needed to let them stay. They couple of weeks of colour the bring is more than worth it. This year when it came time for them to bloom I was inspired to use it in a cake somehow.

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Honey Panna Cotta

Before I get into the next post, here’s a quick little PSA to say I’m doing the Instagram thing now. I’ve been asked a lot over the years if I have one for both food and cosplay, and since I got a new puppy I’ve been asked a lot about it again. I finally caved and joined insta. That said, I am far too lazy to maintain separate accounts. So its gonna have food I blog as well as rando food posts, artisan crafts and lots of doggo spam. If you want all the things that’s where they’ll be, but if you just want pure blog content updates on your socials that will always be the Facebook and Twitter accounts.

Now that’s over, lets talk food! This next post wasn’t going to be a post of its own, but we liked it so much I decided to give it its time in the spotlight.

Cakecrumbs Honey Panna Cotta-2

You see, I was making another entremet and looking for a panna cotta layer to complement the flavours of the other layers. Instead of being clever about it and only making as much as I needed, I made an entire batch and shoved the rest in glasses.

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Strawberry and Choc Hazelnut Entremet w/ Mirror Glaze

“Don’t go to too much trouble.” These were the instructions handed to me when it came time to make a Father’s Day cake. Dark chocolate, light, fruity, and not too much trouble. I’ve never liked easy. But my favourite thing about mousse cakes is that they look a lot more complex than the actually are. The same can be said for mirror glaze. Most of this cake just involves pouring things on other things, but it looks like so much more than that.

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Nutella Cheesecake

The renovations at my rental are finally coming toward an end. I’ve spent much of it being without a kitchen or a computer or much of any of my belongings really. Half of my house is still in boxes, and with full time work spare time is definitely at a minimum. Which has meant I’ve been doing little to no cooking most nights, let alone anything fancy. I’ve definitely been missing it, and missing having usable space. But we’re slowly reclaiming the house and getting everything into some semblance of order. I have some usable spaces now, and no more yellow benches and green walls — massive yay! I’m definitely going to try to spend more time in my [new — more yay!] kitchen and in turn make more time for sharing it with you guys.

Speaking of work, though, over the last few months we’ve had a number of people being shifted to new locations or moving on to other things. We’ve celebrated last days with sadness and, of course, with cake. I’m fairly sure I’m getting a ‘the cake lady’ reputation now.  A few weeks ago I made a ferrero rocher cake and had a pile of biscuit crumbs and hazelnuts that needed to be used up. The easiest thing to use a pile of biscuit crumbs on is definitely cheesecake (if not truffles), and the hazelnut definitely leant itself to another favourite: nutella.

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The fact that it’s endlessly simple definitely helped in the decision making process. You don’t even need to bother with gelatine for this one!

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Mango Rose Cheesecake

My summer blogging hiatus has lasted a lot longer this year than usual. The reasons for which are much less exciting than the trip to New Zealand and much less dramatic than the threats of bushfire seasons the summers prior. While our summer heat has certainly kept me out of the kitchen, I’ve also begun a new full time job which has left me with little time to do anything other than sleep. Today marked my third month at the new job, and for the most part I’m not sure where the time has gone. How exactly is it February already? I’m still stuck somewhere in September 2014.

Alas, time marches on and all the annual events are arriving with it. And what is an event without cake? So back in the kitchen I go!

Cakecrumbs' Mango Cheesecake 09

This dessert was partly inspired by the Valentine’s holiday fast approaching, but mostly by my fruit shop. They’ve been selling boxes of 20 mangoes for $10. We have been going mango crazy. We’ve been binging on mango lassi and milkshakes and ice cream and all those wonderful summer desserts that help you beat the heat. This cheesecake is a really quick and easy dessert that doesn’t require you to turn on the oven. Perfect for my air-con-less house.

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