Passionfruit Melting Moments

passionnnnnI’m a sucker for a good biscuit.

The passionfruit vine on our fence is going crazy at the moment (it isn’t even planted in our backyard, thank you neighbours!), so I’ve been incorporating the flavour into lots of my baking.

The tangy passionfruit flavour goes really nicely with the crumbly, buttery biscuits. Perfect with a cup of tea or as a late night treat.

I made the biscuits purple to evoke the contrast of the passionfruit shell with the yellow pulp. I probably didn’t achieve the perfect colour but I still think they look pretty. So, food colouring  is totally optional here.

You will need:


  • 250g unsalted butter, softened
  • 1 tsp vanilla extract
  • red and blue food colouring, if desired
  • pinch of sea salt flakes
  • 1/2 cup icing sugar, sifted
  • 1 1/2 cups plain flour, sifted
  • 1/2 cornflour, sifted


Passionfruit butter cream

  • 90g unsalted butter
  • 3/4 cup icing sugar, sifted
  • 1 tbsp passionfruit juice, seeds removed


1. Preheat oven to 160ºC and line two oven trays with baking paper.

2. Beat butter, vanilla, salt and icing sugar with an electric mixer until light and fluffy. Add food colouring if desired, and stir to achieve a light purple mixture.

I love my Kenwood Chef!

3. Add flours in two batches, stirring between additons.

4. Using lightly floured hands, roll generous teaspoons of mixture into balls and place on prepared trays, leaving 2cm spaces between each of the biscuits. Flatten slightly with a lightly floured fork.


5. Bake for about 15-20 minutes and stand on trays to cool.

6. Meanwhile, make the butter cream. Beat butter and icing sugar (does anyone else hate sifting opened icing sugar as much as I do!?) until light and fluffy. Stir in passionfruit juice until combined.


7. Sandwich biscuits with about a teaspoon of the butter cream. Mmm mm!

Makes about 20 filled biscuits.


Little Lemon Cheesecakes

I love these little cold set cheesecakes for their ease and light but indulgent taste. They are simple to make and look great set out at a party or dinner- plus, you won’t need to fire up the oven.

I was first inspired to make them as a canvas for the gorgeous salade de fleurs I found at The Essential Ingredient, and have varied the topping to include fresh violets, candied flowers and lemon rind.They look lovely with berries, too- basically you want to pair them with something colourful and tasty!

My most recent batch were for New Years Eve, and I was rushing to leave (typical Becma) so I didn’t get a chance to get any photos of the process, but it’s fairly simply to follow.



  • 200g digestive biscuits
  • 100g unsalted butter, melted.
  • 1 tbsp lemon rind, finely grated


  • 300ml single cream
  • Philadelphia cream cheese
  • 250g icing sugar, sifted
  • Juice of 1 lemon
  • 1 tbsp lemon rind, finely grated


I suggest: Salade de fleurs, fresh violets, candied flowers, lemon rind and fresh berries.


1. Line a 12 hole muffin tray using squares of baking paper (or paper cupcake cases, if you’re in a hurry).

2. Break up the biscuits using a rolling pin or food processor until you have mostly fine crumbs (I like a few bigger bits for texture). Add the butter and rind and stir or process until well combined.

3. Place about 2 tablespoons of base mixture into each of the lined spots and press down. You want nice thick bases for your cheesecakes, so use a bit more mixture if you have leftovers, just make sure you don’t go above the halfway point. Place in the freezer for 30 minutes or until firm.

4. Beat the cream in a large bowl with an electric mixer until it nearly holds its shape but not quite, then beat in softened cream cheese until smooth.

5. Add juice and rind and begin beating on a medium speed, gradually adding icing sugar until the mixture is smooth and mostly free of lumps.

6. Spoon mixture on top of the prepared bases (still in tray) and place in the freezer for at least two hours. Remove baking paper from frozen cheesecakes and move to fridge shortly before serving. Decorate with whatever you have chosen and serve with berries, if desired.



Grandma’s Christmas Fruit Cake


I realise that being so close to Christmas this recipe might be a bit late for most readers, at least until next year, but I’ve been so busy with all of my baking that this is the first opportunity I’ve had to write it.

My Grandma, who turns 90 next year, makes six Christmas fruit cakes every year, one for each of her children, and one for her brother. I was lucky to have a morning with her in her snazzy new kitchen a couple of weeks ago. I went to help her make two cakes, and came home with her tried and true recipe and some important tips.

This cake is great in that you can put it in the oven and then get stuck into whatever else you need to do that day- it goes in the oven for 5.5 – 6 hours at 120 and cooks nice and slowly, keeping it dense and juicy.

I had my first solo attempt on the weekend and my cake turned out well- though it cooked a bit more quickly- in 4.5 hours- as my oven dial is obviously a bit inaccurate on the lower end.


You’ll need

  • 900g mixed fruit (with glace cherries)
  • 2 cups lightly packed brown sugar
  • 30g blanched slivered almonds
  • 220g unsalted butter
  • 1/2 cup milk
  • 3 eggs
  • 1/2 tsp vanilla essence
  • 1/2 tsp lemon essence
  • 1 tbsp medium or dry sherry
  • 2 tbsp decent quality brandy
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 tsp bicarb (baking) soda
  • 3 cups plain flour
  • 1 tbsp each of sherry & brandy, for topping


1. Combine mixed fruit, sherry, brandy and brown sugar in a large bowl and mix well. Cover and leave for 2 hours or overnight.

2. Pre-heat oven to 120ºC and line a deep,20cm wide cake tin with at least two layers. Grandma uses four- white card, brown card, brown paper & baking paper, for the bottom and sides. The expert assures me that this is well worth it “I haven’t had burnt bottom yet!”. Secure with pegs until needed.

3. Uncover soaked fruit and add spices, salt, bicarb soda, and almonds and mix well.


4. Melt butter in a small saucepan over medium-low heat. Remove from heat once melted, add milk and stir to combine.

5. Add warm mixture to fruit and stir well until all combined and sugar has dissolved- you’ll notice the grainy feeling disappear as you stir.

6. Lightly whisk the eggs and essences, and add to the main bowl and mix well.


7. Add sifted flour, one cup at a time, and stir very well to combine, making sure you get all of the flour that might be stuck on the bottom or sides.

8. Pour the mixture into your prepared cake tin and drop from 20-30cm height onto bench or hard floor to evenly distribute mixture and get rid of any air bubbles. Top with extra almonds.


9. Place on the middle shelf in your very slow oven. Cook for 5.5-6 hours, checking if it’s cooked with a metal skewer inserted in the centre of the cake.


10. Remove from oven and pour over an additional tablespoon of both brandy and sherry, particularly focusing on the edges of the cake- this will make sure it’s lovely and moist all over.

11. Top with baking paper and, still in tin, wrap in a clean dry tea towel. After about half an hour wrap the bundle a couple of layers of newspaper and set aside until cool.

12. Enjoy- and have a happy Christmas!!

My finished cake- destined for Mum’s table.

Christmas Jumbles

bing and cookies

This time last year, I was inspired to do some Christmas baking to give to family and friends as a seasonal treat. Gingerbread is fine, but has never been my favourite-I wanted to make something softer and kid friendly.

Honey Jumbles are a sweet memory from my childhood and I knew I had a recipe in my Women’s Weekly book, so I got myself some Christmassy biscuit cutters and food dye and had a crack at a bit of decorating. My first batch needed a bit more spice (thanks trusty family taste testers!), so I added more flavour to the next lot and had a winner.

I made a number of batches and made gift bags to give to family and friends. They were well received by all- the little kids seemed to like them just as much, if not more than the grown ups, I think because the icing balances nicely with the spices. This year I’ve made even more biscuits (up around the 200 mark) and it’s been a big undertaking, but I’ve had heaps of fun decorating and gifting them.

In this recipe I have used two cutter shapes, a Christmas tree and star, but you can cut any shape you like (no need to go and buy specific Christmas ones!), and make your biscuits Christmassy when you ice and decorate. You should get between 30-40 biscuits out of the one batch, depending on the size of the cutter/s you use.

 You’ll need: 

For the biscuits-

  • 60g butter
  • 1/2 cup (110g) firmly packed dark brown sugar
  • 3/4 cup (270g) golden syrup
  • 1 large egg
  • 1/2 cup (75g) self raising flour
  • 2 1/2 cups (375g) plain flour
  • 1/.2 teaspoon bicarb (baking) soda
  • 4 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 tsp mixed spice


For the icing-

  • 1 egg white
  • 1 1/2 cups (240g) icing sugar
  • 2 tsp plain flour
  • approx 1 tbsp lemon juice
  • food colourings of your choice (red and green at a minimum)
  • Metallic cachous, food shimmer, sprinkles & whatever takes your fancy to decorate with


  1.  Combine the butter, dark brown sugar and golden syrup in a small saucepan and stir over medium heat until smooth.DSC_0287

2. Add hot mixture to a large bowl and cool for 10 minutes. Add egg to cooled mixture and stir until combined.

3. Add half of the sifted dry ingredients and stir until combined, and repeat.

4. Turn your dough out onto a lightly floured surface and knead, with floured hands, until it loses its stickiness (this usually takes me about 5 minutes of kneading). DSC_0315DSC_0324

5. Wrap dough in cling-wrap and refrigerate for 30 minutes.

6. Preheat oven to 180°C and grease & flour two oven trays.

7. Remove chilled dough from the fridge and roll out to about 0.5cm thickness and cut out your shapes, with a lightly floured biscuit, placing onto your trays so they don’t touch (I’ll be honest, to fit them all on, they have to be pretty close, which is why I’m not giving you a distance)


8. Bake for around 15 minutes, keeping an eye on them and turning or swapping shelves if necessary, and remove when just golden brown and fragrant. Cool on trays for 5-10 minutes and then place on wire racks to cool completely.

9. To make the icing- place egg white in a medium bowl and add sifted icing sugar. Stir until a thick paste forms. Divide mixture between as many bowls as colours you want to decorate with- I usually take enough to mix up two bowls and leave the last third in the main bowl to use as I need. Add colouring gradually and stir until you reach the desired colour, and then add lemon juice and extra icing paste as necessary to make it spreadable.

10. Spread your biscuits with the icing you want to use as the base colour, usually I make my trees green and stars red, but I’ve branched out with purple, blue and yellow this year too 🙂 Allow to dry for about 10 minutes.

11. Using a piping bag or a ziplock bag with a corner cut off, pipe a contrasting colour onto your hard icing base and decorate with whatever you have decided to use.

12. Leave for 20 minutes to make sure the piping and decorations are set and store in an airtight container or package for gifting (I put two stars and a tree in little cellophane bags with curled ribbon and give them out, they look pretty cute). Biscuits will keep for about 2 weeks. DSC_0033DSC_0036DSC_0035


I hope you’ll have a go at these if you have some time in the next few days leading up to Christmas. If not, the recipe is easy to adapt (just use different cutters!) to make some treats to have around the house over the holiday period.

Happy Christmas!


Salted Caramel Shortbread

This (less than pretty) batch were a request from my bestie “I love that you bake stuff all the time. Constant supply for Jackie!”

These delicious biscuits have been a crowd pleaser every time I’ve made them, and if you give them a go you’ll soon know why 🙂

Buttery, melt in your mouth shortbread sandwiched with a layer of salty-sweet caramel and dipped in dark chocolate. Amazing. (my own description just made my mouth water so much that I had to stop writing to go and grab the last one from the fridge)

The process is reasonably easy but quite time consuming because of cooling and refrigeration a couple of stages of ‘construction’. For this reason the original recipe from The Women’s Weekly requires shop bought shortbread rounds- I think it’s worth spending the time to make your own, though, as the home made shortbread is what really makes these biscuits special.

I find a good way of managing my time with this recipe is to make your biscuits and caramel the night or morning before you need the biscuits, and then come back the next or later in the day to fill, chill and dip them.

Makes about 18 biscuits

 You’ll need:

For the shortbread rounds

  • 250g butter, softened
  • 1/3 cup (75g) caster sugar
  • 1 tbsp water
  • 2 cups (300g) plain flour, sifted
  • 1/2 cup (90g) rice flour, sifted

For the salted caramel filling-

  • 1/2 cup (110g) firmly packed light brown sugar
  • 60g butter, chopped
  • 1/2-1 tsp sea salt flakes, to taste
  • 2 tsp water
  • 1 1/2 tbsp cornflour
  • 1/2 cup (125ml) milk, mixed with above cornflour
  • 1 egg yolk
  • 1 tsp vanilla extract

For the chocolate dip-

  • 185g dark eating chocolate, chopped
  • 2 tsp vegetable oil



1. Preheat oven to 160 C and grease and flour two oven trays.

2. Beat (soft, not melted!) butter and caster sugar with electric mixer until light and fluffy. Stir in the water and flours in two batches.

3. Turn the mixture out onto a floured surface and knead until smooth. Roll into tablespoon sized balls and flatten slightly with a lightly floured fork.


4. Bake about 40 minutes or until just beginning to turn golden brown around the edges.

5. Meanwhile, make your salted caramel filling. Place the sugar, chopped butter, water and half your sea salt into a small saucepan and heat until the sugar is dissolved. Add milk mixture and stir until it boils and thickens. Remove from the heat and whisk in egg yolk and vanilla. Allow to cool for ten minutes before tasting, and add more salt flakes to taste, if required.


6. Place in a bowl and cover with clingwrap and refrigerate for at least 3 hours. Remove cooked biscuits from oven and cool on trays.


7. Spread caramel over half of your cooled shortbread and sandwich with remaining biscuits (I try to size/shape match my pairs before putting them together). Cover and refrigerate for 1 hour (I do this on a cooled tray).

8. Melt chocolate in a small bowl over a saucepan of boiling water (without the water touching the underside of the bowl) OR if you’re game, in the microwave in short bursts at medium heat. Remove from heat and stir in oil.

9. Dip one side of the cold cookies into the melted chocolate and stand on baking paper, at room temperature, until set. When set, feel free to pop them in the fridge, they taste super good either temperature.

So! As you can see this one is a bit of a lengthy process. I promise you it’s worth it, and you can easily work the different stages around the rest of your day (I went to the gym and then came home and dipped them in the chocolate. Dangerous. Tasty).

These are great at a party or to take as a sweet treat to a friend’s place. Have fun!



(Gluten Free!) Nutella Cake

DSC_0108   Nutella!That delicious nutty chocolate spread that more than a few of us have surreptitiously eaten straight from the jar. I came across this recipe when I was looking for something to take to dinner at my Uncle & Aunty’s places. Nigella is rightfully called a domestic goddess- lots of my favourite cakes are hers. The effort vs pay off for this cake is crazy, it’s easy and tastes amazing. I made it for my best friend Jackie’s 24th birthday dinner a couple of weekends ago and it was delicious, even her Mum, who isn’t a Nutella fan, enjoyed it (we were sneaky and didn’t tell her exactly what type of cake it was). You’ll need: DSC_0073 Cake

  • 400g jar of Nutella
  • 100g dark chocolate, melted
  • 100g hazelnut meal
  • 6 large eggs, separated (do this with cold eggs, over a separate bowl to avoid yolk/white contamination- mine were room temperature and I tempted fate separating them over the main bowl)
  • 125g soft unsalted butter
  • A pinch of salt
  • 1 tablespoon Frangelico


  • 100g hazelnuts
  • 125g double cream
  • 1 tablespoon frangelico
  • 125g dark chocolate, chopped

Method:  1. Preheat oven to 180ºC 2. Whisk egg whites and salt in a large bowl until soft peaks form. In another bowl, beat the butter and nutella together (this takes some elbow grease, so make sure your butter isn’t too cold), then mix in the the egg yolks and hazelnut meal and finally the Frangelico. 3. Add the cooled melted chocolate and fold through, before adding a dollop of egg white and mixing until combined. Fold in the rest of the egg white mixture gently, a third at a time. DSC_0089 4. Pour the mixture into a  greased and lined 23cm round springform tin and cook for about 40 minutes or until risen slightly and beginning to come away from the sides of the tin. Cool on a rack, leaving in the tin. 5. Toast the hazelnuts in a dry frying pan over medium-high heat until golden brown. Make sure you keep shaking the pan to achieve an even colour and avoid burning one side. If there are still skins on your hazelnuts after toasting, place them, still warm, onto a slightly damp tablecloth fold, rubbing until the skins come away (this can take a number of minutes,  especially depending on how finicky you are about getting all the skin off). Cool on a plate. DSC_0102 6. To make the ganache icing, place the double cream, frangelico and chocolate into a saucepan. Heat gently until the chocolate has melted, then remove from the heat. Whisk mixture until it has thickened enough to ice the top of the cake (again, this takes some time). 7.  Carefully remove the sides of the tin, leaving the cake on the base. Ice generously with your chocolate icing and cover with the cooled whole hazelnuts. I added some food safe gold shimmer to mine as it was a special occasion, but the cake looks great as Nigella created it. The picture of Jackie’s cake shows what happens when your egg whites have some yolk in them- they still went stiff but the consistency was a bit off- hence the slightly sunken look.

The end cake should serve at least 6-8 people, it’s very rich and dense, so each person only needs a sliver!

Let me know how you go with it 🙂

The birthday cake sunk a bit because I had trouble with the egg white/yolk separation. For some reason I’d thought that starting to make it at 12am was realistic.
The first cake rose as it should because the whites were yolk-free.
But the first version rose as it should have!

Lemon Slice


A slice like this was a regular at home and in school lunches when I was growing up (thanks Mum!).

It’s great with a cup of afternoon tea- the crunchy biscuit base contrasts perfectly with the sweet lemony icing spread on top.

A plus, as we head into summer, is that there is no actual baking required- you use the stove briefly but most of the work is done by the fridge.

Another easy recipe with a supremely satisfying result. Yum.

The recipe below is adapted from the Lime & Coconut slice in my favourite book of sweet treats, Macaroons and Biscuits by The Australian Womens’ Weekly

You’ll need:


  • 240g plain sweet biscuits (my favourites are Marie)
  • 90g unsalted butter
  • 1 tsp lemon rind
  • 1 tbsp lemon juice
  • 1/2 cup desiccated coconut
  • 1/2 cup sweetened condensed milk


  • 2 cups icing sugar
  • 2 tbsp lemon juice
  • 15g butter, melted
  • 1/2 tsp lemon rind
  • Water



1. Grease and line a 20x30cm slice tin, extending paper 5cm over long sides, to make it easy to lift the finished slice.

2. If you have a food processor: Process 3/4 of the biscuits until fine, and roughly chop the remaining biscuits.

If you don’t (like me): place the biscuits (having eaten one or two to get the required weight) – still in their packet- in a ziplock bag or two, and have fun smashing them with a rolling pin or mallet to get them as fine as possible. This is never going to achieve exactly the same result as a processor but I’ve come to like a nice chunky biscuit base, and you can keep smashing them with a wooden spoon once you’ve put them into a large bowl.

The Beatles judging me for using a dessert spoon on the stove.
The Beatles judging me for using a dessert spoon on the stove.

3. Stir condensed milk and butter in a small saucepan over medium heat until the butter has melted.

4. Add the butter mixture to your biscuits, lemon juice and rind, and coconut and stir well to combine.  Press the (amazing smelling!) mixture into your prepared slice tin and refrigerate for 30 minutes or until firm.


5. To make your lemon icing, combine sifted icing sugar with the melted butter, juice and rind, and add enough water to make a thick paste. To make it spreadable, you can place it over a small saucepan of simmering water and stir until spreadable OR 1/3 fill another bowl with boiling water and carefully place icing bowl on top, stirring until you achieve the right consistency.

6. Spread icing over your base and pop in the fridge for another 30 minutes, then cut into about 24 pieces and enjoy that sweet lemony, biscuity goodness.

Let me know how you go with it!



Banana, Date, Apricot and Macadamia Tea Loaf

Hi everyone!

For my first recipe I thought I’d post something that has gone down so well at our place that I’ve made it four out of the last five weekends.

I was looking for a recipe in which to use a couple of overripe bananas and I came across this post on Delicious Delicious Delicious. It was perfect for me because I had everything I needed in the house and I didn’t feel like walking to the shops.

I substituted macadamias for the walnuts of the original recipe because that’s what I had in the cupboard- they are equally well suited to the loaf. I whacked the macadamias in the oven to brown while it was preheating – this is totally optional though!

The first time I tried the recipe I used gluten free flour + baking powder and substituted half of the butter with some natural yoghurt that I needed to use. It was really tasty (my taste testers Bec and Jackie agreed it was nice warmed up), and the most dense and moist of all the versions I’ve made, more puddingy than loafy.

Subsequent versions have been closer to the original recipe, using the full amount of butter with ordinary flour, and I have played around with the fruit measurements a little (because I loooove apricots). Feel free to interpret the recipe differently, just be aware that changing ingredients around can change the cooking time 🙂


You will need:

  • 100g  dried apricots ,chopped
  • 150g pitted dates, chopped
  • 150ml boiling water
  • 250g self raising flour
  • 1 tsp baking powder
  • 90g caster sugar
  • 90g softened butter or alternative
  • 1 egg (optional- the mixture is usually wet enough without one)
  • 100g macadamias, lightly toasted and chopped (or walnuts, untoasted)
  • 2 overripe bananas, 1 and 1/2 mashed, 1/2 sliced


1. Preheat your oven to 180° celsius and grease and line astandard size loaf tin. (Brown macadamias now if you are doing so)

2. Pop your chopped apricots and dates in a small bowl with the boiling water and soak for 15 minutes.

3. Sift flour and baking powder into a large bowl and add the sugar, butter and the egg, if you’re using it. If your butter isn’t nice and soft you’ll have a hard time combining the ingredients properly at this stage.

4. Spoon the soaked fruit into the large bowl, leaving the liquid in the small bowl for now. If you’ve used an egg, your mixture may be moist enough without adding the water you’ve soaked the fruit in.


5. Add the nuts (keeping a couple aside for the top) and banana and stir until well combined. At this stage you should be able to tell whether you need to add the rest of the water used to soak the fruit.

6. When you think your mixture looks good, double check that it’s all stirred through and add it to the lined tin.


7. Sprinkle the extra nuts on top (I sometimes sprinkle a bit of nutmeg or cardamom on, too) and pop the tin into the oven for around an hour or until a metal skewer inserted into the loaf comes out clean.

8. Allow to cool in the tin for a short time and then remove to a wire rack until cool (if you can wait that long before having a slice!)

The loaf freezes really really well and can be eaten cold, warm or toasted with a little bit of butter. It’s so yum and, as you’ve read, super easy to make on a lazy Sunday.

Dad and I have been loving this cake at all times of day, and we’ve been cutting it into around 8 slices and freezing the majority of them to take for lunch during the week. And of course, it’s beautiful with a cup of tea in the afternoon (my favourite is the French Earl Grey from T2).

I hope you’ve enjoyed this post and I’d love to hear how you go trying the recipe.


I stopped procrastinating and finally made my blog!

Cooking in a home made apron and blowing out the candles at my fourth birthday party.

I grew up with a love of cooking inspired and fostered by my Mum, Vicki, who was always making delicious dishes, whether they were thrown together ‘surprise chef’ style, or took all day.

We are lucky to have a Mum, who (among other virtues too numerous to mention here) is so good in the kitchen. It meant that we always had awesome birthday cakes and party food, and that we got to spend hours making biscuits, cupcakes and (very occasionally, I must admit) dinners with her.

Me and my sister Zoe in our kitchen in Auburn.

My home cooking odyssey has been punctuated by many tantrums. Lots of my solo cooking ventures have ended in success only after I angrily refused and then tearfully begged for Mum’s assistance. Now that we live apart, she gets texts and calls for advice on a regular basis.

Through high school my interest in cooking increased and I decided to take food technology and hospitality, as well as experimenting with different recipes at home.

The flexible timetable and self direction of my five years at uni meant that I could cook more often. It and reading were excellent forms of procrastination.

Baking became my main interest in the kitchen. I love to consume baked goods, so I suppose it’s only natural that I wanted to be able to produce them whenever I had a craving or get together. I love floral flavours and colourful presentation, but some of my least attractive creations are my favourite to eat.I enjoy being creative beyond the kitchen, and this year I’ve had a renewed interest in sewing and making beaded sun-catchers.

I have spent more time baking this year than any other time in my life, having graduated uni and working to save up for a big overseas adventure with my best friend, Jackie.

With my budgie Ronald after a Masterchef TV cook along c.2010, and at our housewarming last year.

On our return  I decided to start this blog to record my baking so that I can write more than a photo caption about the things I bake.

I am proud and pedantic and don’t like to admit to mistakes, but I also like to experiment in the kitchen. I’m happy to say that these days my experiments are usually successful, and I try to treat failures as lessons on what not to do next time.

I look forward to adding pictures and recipes whenever I can and hope that visitors will enjoy becma bakes!