Holy Sugar

I had the most magical day with @JeanPaulGaultier celebrating the launch of Gaultier Divine Couture @myer ✨

We created and served bespoke macarons inspired by the fragrance, juicy raspberry, airy meringue, and a soft golden warmth of benzoin (a vanilla-like note).

A scent, reimagined in taste 💗💗 #GaultierDivineCouture #jeanpaulgaultier #perfume

Silver foil tiramisu with strawberry dust for @miumiu 🩰 You just know I couldn’t stop after gold leaf xx

A cake fit for an angel @angelinaveljanoski The candle wings were made by forming a base with white chocolate & covering with fondant feathers 🪽 @skin.angel

Custom pastries for @pandora x @cj_hendry 🌸🌼🌸

Caramel pearl 💍 Like a pearl between its shell, a girl needs a little fun between her work @kat_thelabel x Marilyn Monroe

I wonder how many cakes my apron has helped bake. How many dinner plates this rosemary bush has snuck onto, and how many layers are truly in this cronut (as sacriligious it might be) 🌬️🪽💜

Apple Pie hallelujah Apple filling (1.2L pie dish)
100g butter 200g coconut sugar 5g salt 1100g diced apple (approx 7) Roughly combine all ingredients (the butter will melt in the oven). Place on tray and bake in oven at 180 degrees, toss every 6-8 minutes to combine and evenly bake. Remove once apples are golden brown, cool before assembling pie Apple Pie Crust
280g flour
55g corn flour 40g coconut sugar 5g salt 230g cold diced butter 25g vinegar 90-100g iced water Using paddle attachment, combine dry ingredients. Combine butter until coarse crumbs with visible chunks. Add vinegar and water (just enough to form dough) until just combined Roll flat, glad wrap and refrigerate for 30 minutes 
Roll pie dough and place into pie dish. Keep leftover dough for the top. Blind bake at 170°C for 17-20 minutes or until light golden- this creates a nice crispy crust for your pie Apple Pie caramel for ice cream 170g caster sugar Water - until sugar is just coated 60g butter 300g diced apple 1 tbsp cinnamon 1 tsp ground nutmeg Pour sugar into pan and coat with water (just enough) until all the grains are saturated. Place on high heat and bring to a dark caramel. Deglaze with butter, add diced apple and cinnamon and nutmeg. Cook until nice and caramelised. Set aside to cool before adding to ice cream Ice cream 500g cream 100g milk 5 yolks 125 sugar 1/4 vanilla pod or 1/2 tsp paste In a small saucepan, place cream and milk over medium heat. Whisk the yolks and sugar together. Slowly add a small amount of the warm cream mixture to the yolks to temper. Pour the tempered yolk mixture back into the saucepan and cook, stirring continuously, until the mixture reaches 82°C. Remove from heat and allow to cool completely before pouring into your churner. Once ice cream has finished churning, add apple caramel to make a ripple effect Assemble Pour cooled baked apples into blind baked pie case and top with remaining pastry in your desired pattern, making sure there’s a hole for steam if covering the whole surface. Sprinkle top with raw sugar (white if that’s all you have!) Bake at 180°C for 25–35 minutes, or until the pastry is deep golden and crisp 💛

While all the cows were sleeping and the sun had gone to bed, Audrey was up creating silver leaf tiramisu’s for @miumiu @lorealgroupe 🩵🪽

Pre orders are open for this Saturday 🤍🤍🤍🤍🤍

Passionfruit ice cream 🌜🍨🪽🤍

I have a new hyper fixation and it’s ice cream, my freezer is already full 🍨 Recipe below xx 500 cream 100 milk 130 passionfruit juice Pinch salt 5 yolks 80 sugar In a small saucepan, place the cream, milk, and passionfruit over medium heat. Whisk the yolks and sugar together. Slowly add a small amount of the warm cream mixture to the yolks to temper. Pour the tempered yolk mixture back into the saucepan and cook, stirring continuously, until the mixture reaches 74°C. Remove from heat and allow to cool completely before pouring into your churner. I topped with some passionfruit, freeze dyed passionfruit powder & raspberry powder 🪐🍧🍨

@boss 🤎 custom Chocolate Hazelnut Caramel cakes that double as a lip liner xx