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This is the cake I made for my boyfriend's 30th birthday.

Naturally I wanted to make him something spectacular, but he just wanted a cheesecake! :stinkeye:

The filling is a honey cheesecake inside a biscuit and praline crust. It's topped with cinnamon, then decorated with vanilla wafers and French macarons. The macarons are chocolate with a caramel filling.

Recipe for the cheesecake is over at my blog: [link]

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A quick dessert I threw together with some leftover cupcakes.

Cupcakes are dark chocolate and raspberry, topped with cinnamon-infused custard, mint leaves and strawberries.

Recipe: [link]

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After ending up with over 8kg of strawberries for a mere $13, I had lots of berries to burn. This was the first way I decided to burn them.

The dessert is something I've made numerous times, but have spent a lot of time altering the recipe and learning from mistakes, and now I'm finally content with the result.

This parfait is made from bars of strawberry and blackberry mousse, served with a strawberry coulis and fresh strawberries, raspberries, blackberries and blueberries.

The teeny strawberry seen in the foreground is the first one to come from my garden this year. Woohoo!

Recipe and a tonne of pictures at the blog: [link]


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This is a cake I made for the get together with my boyfriend's family on Easter Sunday. The base is a chocolate velvet cake, topped with a chocolate mousse layer. It's decorated with a white chocolate border and nests made from coconut and chocolate that are then filled with speckled eggs. Every Easter I always make something nest themed and always try not to repeat something from the previous year. It's certainly getting more difficult with each year!

The cake harbours a little secret: it's completely vegan. My partner's brother is vegan so I set myself the challenge of making an incredible tasting cake that he could eat as well. It gave me the chance to try something I've been dying to try ever since my friend told me about it: chocolate avocado mousse. Yep. The mousse is make with avocado in place of dairy and it is as amazing as my friend promised. You can't even taste the avocado (which is sad for me because it's one of my favourite things). It's perfect and creamy and I don't think I want mousse another way ever again.


As an aside, this cake allowed me to reflect on my personal growth and experience as a baker. The first time I made a chocolate mousse cake it was a disaster. Really over-set and unpalatable. It took me a few tries over the years to perfect a recipe. This time I was making a mousse cake with completely new ingredients, no gelatine and no idea what it was going to turn out like. And it turned out perfect. Perhaps more perfect than any other gateau I've made before. I can only attest that to the experience gained over the last 3 years empowering me and allowing me to make educated guesses/decisions along the way. I was having an absolute panic attack the whole time thinking it was going to be a disaster, and it was actually amazing. I never say that about anything I make because I think it's all rubbish but there was almost nothing I disliked about this cake.

Anyhoo, for more rambles, photos, the recipe, and even a gif of my cutting into the cake, check out the blog: [link]

Moar Easter nests:


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Last week I went out with the family to celebrate the completion of my Master's degree. This was the cake I made.

Inside is a layer of salted peanut caramel, and a layer of white chocolate cheesecake, separated by a thin layer of dark chocolate. The base is made from chocolate ripple biscuits, then the whole thing is topped with chocolate ganache, Swiss meringue and the most enormous strawberries I've even seen in my life (coated with chocolate, of course).

Recipe is over at the blog: [link]

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Just after Christmas, I bought my very first DSLR (and actually only my second camera in my lifetime). After reading a book on food photography it quickly became obvious that I couldn't put into effect most of what it spoke of, so I decided to make the investment. I hope this point onwards marks a start in much better food photography from me.

This pavlova wreath is the first thing I took a photo of with my new camera, so all the photos of it are essentially me not knowing how to work my camera yet. I'm learning new things every day and have a million more things to learn, but I am excited for the journey.

Now. Pavlova. It's an incredibly common dessert in New Zealand and Australia, but most people I've encountered from elsewhere have no idea what it is. It's basically a meringue with a crisp, crunchy exterior, and a marshmallowy interior. It's topped with fresh cream and the fruit of your choice and is basically heaven on a plate. If I could only choose one food item to eat for the rest of my life, it would be a pavlova.

This time, I created it in the shape of a wreath and, as it was originally intended for Christmas, I chose red bauble-like fruit to adorn it: cherries, strawberries and raspberries. It never got served for Christmas as I made too much food. :lmao:. So the boyfriend and I consumed it over the course next week. I regret nothing!

Recipe:[link]

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This is the cake I made for my sister's 20th Birthday. She requested something with mouse, so I conjured up this. The base is mudcake, the centre stabilised chocolate mousse, and the top is stabilised cream. It is in turn decorated with chocolate coated strawberries and chocolate discs.

Hiding inside the mousse are cream-filled profiteroles. The picture of the innards is here in my gallery: [link]

See the blog post here: [link]

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I love the look of mince pies, but none of us like the taste. So I subbed the filling for chocolate ganache instead.

Recipe: [link]

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This is the cake I made for my sister's 21st.

It's a chocolate peppermint ripple cake, covered in a layer of dark chocolate mousse and then wrapped in a joconde imprime. The whole lot is then topped with dark chocolate ganache and decorated with with chocolate ganache, chocolate garnishes, corinthian wafers and a white chocolate truffle.

Recipe: [link]

Mini version of this:
More joconde:

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A chocolate ganache coated mudcake designed to look like a box of truffles.

Heaps of photos and info over at Cakecrumbs: [link]

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