Zebra Inspiration!

I love printed tops, this is just to show my appreciation for Zebra prints! Fondant tourta with chocolate and cream.

CHANEL NO. 5

OK, this not a bad 1st attempt eh?

Tourtes for girls!

Fondant covered rose topped Cream & chocolate Tourta

Tiffany Blue Blossom tree tourta - cream & chocolate

Princess cushion with butterfly details - the message was later written in chocolate for the client.
Strawberry & chocolate cream flavour tourta

Birthday Tourtes

Mickey & Minnie Mouse kissing Booth


The Making of the quilted pillow

Covering the cake with fresh cream icing

Rolled fondant

Add quilting effect & flowers

et Voila

I also made a different version of this cake for a 5 year old girl, adding a tiara on top of the cake.

Strawberry chocolate tourta

Delicious appetizers: Aubergine & Salami stack

What you need!
Serves 6 to 8 big people

• 2 aubergines
• 4 tbsp Genovese pesto
• 4 large, ripe tomatoes
• Maldon sea salt (plus table salt for extracting the moisture from the aubergines)
• Freshly ground black pepper
• 24 thin-cut slices of Milano salami

Make it!

1. Preheat the oven to gas mark 2/- 150ºC/300ºF. Slice the aubergines into thin rounds and arrange in a colander in layers, with table salt sprinkled over each layer to extract the moisture. Put the colander on a plate and leave to sit for about an hour, until beads of water -have begun to appear on the surface of the aubergine.
2. Rinse the aubergine slices under a running tap and thoroughly squeeze like a sponge so they are limp and rather rubbery. Swipe each piece with a little pesto and set aside. Finely slice the tomatoes and season with salt and pepper.
3. Alternate the aubergine, tomato and salami in layers so that they form towers, securing each tower with a toothpick. Place on a baking tray and cook for 30-35 minutes.
4. Test the aubergine to make sure it is well-cooked and soft before removing from the oven to cool a little.
5. Serve the stacks on their own or with a handful of fresh baby salad leaves, tossed in balsamic dressing.

Recipe by Rosie Lovell via Marie Claire

Heavenly Chicken Pasta dishes

I'm thoroughly uninspired cooking wise these days, but since the weather has cooled down, it's time to cook something a little more substantial, hearty and in a jiffy. Check out these 2 different chicken pasta recipes.

Chicken Pasta Heaven via UKTV Food

What you need! Feeds 4 hungry people

· 1 aubergine, roughly chopped

· 3 leeks, sliced

· 4 red onions, peeled, quartered

· 5-6 tbsp olive oil

· 3 red peppers, deseeded and roughly chopped

· 6 tomatoes, quartered

· 2 sprigs fresh rosemary, thyme or sage

· 1kg penne pasta

· 100g butter

· 5 tbsp chopped fresh parsley

· 3 cloves garlic, peeled and crushed

· 500g mascarpone

· 200g cooked chicken, strips

Make it!

1. Preheat the oven to 200C/gas mark 6.

2. Place the aubergine, leeks and red onions into a large roasting tray and drizzle over two tablespoons of the olive oil. Mix well to coat, then roast in the oven for 15 minutes, or until starting to soften.

3. Add the peppers, tomatoes and herbs to the roasting tin, mix well and season with salt and freshly ground black pepper. Add another tablespoon of olive oil if the mixture looks a little dry. Return the tray to the oven for a further 15 minutes, or until the vegetables are tender and starting to caramelise around the edges.

4. Meanwhile, bring a large pan of water to the boil. Add the pasta and cook for 10-12 minutes, or until the pasta is al dente. Drain the pasta and return to the pan. Stir in the butter and toss well to coat.

5. In a small bowl, mix together the parsley, the remaining olive oil and the garlic until well combined.

6. Remove the roasted vegetables from the oven and tip them into the pan with the pasta, then add the cooked chicken strips. Drizzle over the parsley, olive oil and garlic sauce and mix well.

7. Stir in the mascarpone cheese until the pasta is coated and the sauce is creamy and smooth. Pile into pasta bowls and serve immediately.

Came across this Kraft recipe via Group Recipes.

What you need to feed 4 hungry big people:

• 1-1/2 cups multi-grain penne pasta, uncooked
• 1 pkg. (9 oz.) fresh spinach leaves
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp. dried basil leaves
• 1 jar (14-1/2 oz.) spaghetti sauce
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, cubed
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 2 Tbsp. KRAFT Grated Parmesan Cheese

Make it!

• HEAT oven to 375ºF.
• COOK pasta as directed on package, adding spinach to the boiling water the last minute.
• COOK and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in spaghetti sauce and tomatoes; bring to boil. Simmer on low heat 3 min. or until chicken is done. Stir in cream cheese.
• DRAIN pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella. Spoon into 2-qt. casserole or 8-inch square baking dish.
• BAKE 20 min. Sprinkle with remaining cheeses. Bake 3 min.

Gordon's Cheesecake: Divine

Saw this on BBC Goodfood today - gotta try it out!
Feeds 8 with a sweet tooth
What you need:

• 175g caster sugar
• 450g soft cream cheese
• 1 vanilla pod
• 75ml lemon juice
• 175g crème fraîche
• 475ml double cream

SWIRL

• 150g dark chocolate
• 150ml double cream

BASE

• 8 digestive biscuits
• 25g melted butter

Make it!

1. For the base, crush the biscuits and mix them with the melted butter. Press into the bottom of a 20cm spring-form tin. Chill.
2. For the filling, mix the sugar, cream cheese and seeds from the vanilla pod together. Whisk the lemon juice with the cream and crème fraîche to soft peaks. Fold everything together. Keep the mixture cool until you need it, but don't chill it.
3. For the swirl, melt the cream and chocolate together in a bowl set over a pan of simmering water. Cool the mixture until it is cold enough not to melt the filling and thick enough to hold a trail.
4. Spoon or pipe a layer of cheesecake mix over the biscuit base, then drizzle a thin stream of chocolate mix in a swirl on top, then repeat until you have three layers of each. Stick a thin knife blade or skewer into the cheesecake and swirl the mixtures together. Don't be tempted to smooth the surface down or it will look muddy. Chill for at least 5 hours and keep chilled until you need to cut it.