If you love Tim Tams, then you'll love these cake pops! They are simple enough for children to make because there is no baking required and you can whip up a batch in no time at all. Shape them into Easter eggs instead of balls and you have a yummy and easy Easter treat. Here's how to do it. The base of these cake pops couldn't be easier to make: all you need is a packet of Tim Tams and cream cheese. Place the Tim Tams and 1/3 cup of cream cheese into the food processor and pulse until they are almost smooth. Then use an ice cream scoop to scoop out evenly sized portions. Shape them in your hands.... ..... until they are egg shaped. Refrigerate them for about 15 minutes to firm them up.  You may need to keep doing this whilst you are working the mixture as it is quite soft in warm weather. Whilst they are in the fridge, mix a drop of food colouring into some cake decorating fondant until it is well mixed. Make as many colours as you like. Roll the fondant out thinly and cut......

It was raining last week so I spent an afternoon in the kitchen baking. The whole house was filled with the sweet aroma of freshly baked biscuits. Mmmmm...... I use a forcer to pipe these pretty little biscuits. You might know this gadget as a cookie press. It comes with a selection of piping discs which give the biscuits their lovely patterns. Once baked and cooled, all you need to do is mix up a batch of stiff icing, divide it into small bowls and colour it. Then sandwich the biscuits together in pairs. Don't the pastels look pretty on a crisp white platter? This batch travelled with me to Adelaide for my Mum's 80th birthday afternoon tea. They were a big hit and by the end of the afternoon, the platter was empty. I think that's the best compliment any cook can have! 'Til next time..... If you can't get enough of My Tutorials and you want even more inspiration,  click here to find my books and printable pdfs...

You may not know that I was a keen cake decorator in a previous crafting life. I decorated cakes for many special occasions including Weddings, Christenings and birthdays and each and every cake was a labour of love. Two of my specialties were hand moulding flowers from sugar paste and piping the very delicate and intricate extension work. Despite this, I'm not decorating my birthday cake because of the time factor. So I've enlisted the services of a cake decorator. We sat down together and nutted out what I'd like and now it's all in her hands. But whilst I was looking through hundreds of internet images to find what I liked, I couldn't help but notice how cake decorating styles have changed over the past 30 years. Gone are the frilly, lacy cakes that I specialised in and in are the bright funky cakes. After seeing so many wonderful cake creations, I started to get the bug again. I even visited a local cake decorating supplier and picked up some modelling paste and......

A couple of days ago, I promised you a peek at something new and exciting that I've been working on for a long time. I still can't reveal what I'm up to but here's a little look. So, whilst I'm working away feverishly in the studio, my husband has been inspired by My Kitchen Rules and has taken over the reigns in the kitchen. Look what he's been up to: Lemon and Hazelnut Biscuits topped with Lemon Peel. Yumm! Tonight he's going to make Pistachio and Cranberry Nougat. How lucky am I? A girl could get used to this..... I think I'll keep working in my studio! 'Til next time..... If you can't get enough of My Tutorials and you want even more inspiration,  click here to find my books and printable pdfs...