Two-tone Temptation

A variation on the chocolate fingers theme, extending to two types of chocolate for the dipped strawberries.

Coffee and crunchy praline cupcakes

The cupcakes had ground hazelnut praline (home made) and coffee in the batter. The topping was coffee-infused mascarpone with praline shards as decoration.

Banoffee Deconstruction

These cupcakes had bits of chewy toffee in the batter prior to baking. The topping was fresh cream, bananas and dulce de leche.

Finger-licking good

Chocolate cake with ganache topping, decorated with curls and chocolate fingers. The ribbon and a spritz of gold dust for added drama.

Football

A child's birthday cake with a football theme.

Temper Temper

The chocolate curls on the last one worked so well that it has fast become a favourite. The curls are becoming a lot easier now that I'm used to working with chocolate.

Chocolate cake with Chocolate Fudge icing decorated with marbled chocolate-dipped strawberries

I was very happy with the marbled effect of the white chocolate streaked with dark for the dipped strawberries on this cake, iced with chocolate fudge icing.

Chocolate cake with Chocolate Ganache and a dark chocolate collar

The chocolate ganache was made with Belgian chocolate and cream. The chocolate shavings were made from Belgian gourmet chocolate. A dark chocolate collar and fresh flowers added the finishing touches

Chocolate cake with Butter cream and Chocolate-dipped strawberries

The topping for this chocolate cake was butter cream icing made with melted Belgian chocolate rather than cocoa.

Chocolate Cake with Chocolate fudge icing, chocolate shards and shavings

This chocolate cake was made with free-range eggs and the layers were then sandwiched together with a caramel-cream filling. The chocolate fudge icing was made with Belgian chocolate, and butter. The chocolate shavings were a combination of dark and white gourmet chocolate, with a hint of vanilla.

Chocolate Cake with Ganache topping and Chocolate curls

Made for a chocoholic's birthday. It ended up being not as high as I'd liked, so I made it 3 layers sandwiched with dulce de leche and cream. The chocolate curls proved to be a challenge as I'm new to tempering chocolate, but once I got the hang of it, it became easier.