Bon Apetite


What I have been up to – Le Cordon Bleu – back to basics

Wow, it has been very hectic here. I have been up to my elbows in spatuals, piping bags and oven mits! And loving every moment of my Julia Child experience. Le Cordon Bleu is amazing. Here’s a photo journal of the delicious morsels I have been creating. Enjoy!!         And my favourite:-   Stay tuned for the next update. images: Linda ~ Pleasures of the Plate


Sugarcraft Blueberries – work experience at Faye Cahill Cake Design Studio

I really enjoy creating things by hand and as a realist artist I love making things so that they look as close as possible to the real thing. Making flowers, leaves and fruits out of sugar icing, I find, is therapeutic. Today we are decorating a cake which is embellished with flowers and fruits. My job is to begin making the blueberries that would later be spray painted to give depth of colour and make them look realistic. Here’s the result before spraypainting.   Beautiful little blue/grey orbs. I can already visualise them peeking through amongst the flowers, raspberries and strawberries adding … Continue Reading

Hors d'oeuvres | Antique Culinary Illustrations

My very own experience of walking in the foosteps of Julia Child

The day is finally here! It is beginning. My journey of walking in the footsteps of Julia Child. Only this will be my version. Julia attended her cooking journey in Paris – mine will take place in my hometown of Sydney, although you never know, I may get to attend some one-offs in Paris at some point in the future. So, after 25 years of marriage and five children later, I am finally embarking on my journey of passion for patisserie. I am beginning my journey of mastering all things patisserie at Le Cordon Bleu Sydney. As I sit amongst … Continue Reading

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Handmade Truffles – Work experience at Faye Cahill Cake Design Studio

Handmade truffles are an elegant way to finish a dinner party and you can impress your guests by making themself. They are very easy to make, if a little on the messy side. Truffles can also make an impressive alternative to ribbon around the base of a cake. And that is the reason I was making handmade truffles today. Make a batch of chocolate ganache and leave in the fridge the day before you want the truffles.   Place the ganache in a piping bag and pipe these lovely little droplets onto a perspex board. Try to keep them all … Continue Reading

iStockrose leaves

Sugarcraft leaves. Work experience at Faye Cahill Cake Design


What a fun day was had today. Learning the basics of sugarcraft. So how exactly do you make all those pretty petals, flowers and leaves out of icing? That was my mission for the day. You need some wire, sugar paste and some leaf cutters. Roll out the sugar paste until it is a fine layer and then cut out the delicate little leaves. With a little shaping you are able to achieve the wavy natural look of the leaf. A veining press provides the vein indent into the icing. Once dried, they can be coloured and then stored for … Continue Reading

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My work experience journey at Faye Cahill Cakes continues…


Beware! There are dangers lurking in every kitchen. When you are in the kitchen, no matter what you are doing, it always pays to be mindful of the dangers lurking within. Even though I had been dutifully schooled on the correct and safe process of the use of this beastly machine, I still managed to do myself a minor injury. All it took was a momentary lapse of concerntration. That’s it. That did it! Here’s what transpired…   Today, my job was to neatly slice the cakes and ganache inbetween each slice. (Please note that no cakes were hurt or … Continue Reading




Please accept my apologies if I have been MIA of late, however, I am positively the luckiest person on the planet. You see, I have been spending every available second at Faye Cahill Cake Design. Faye has kindly taken me on for work experience and I am loving every second of it. So I thought I might share a few tidbits of what I get up to during my time with Faye. Blossoms… Once all these tiny blooms have been made they then need to be positioned on the wedding cake like so…  So much fun! Can’t wait for my … Continue Reading


Stunning tiered and piped wedding cake made under the expert tutelage of Faye Cahill at Faye Cahill Cake Design


For the longest time I had been looking forward to attending this class at Faye Cahill Cake Design. White, delicate, fine piping, pretty, flowers – yep, me to a tee. It is also lovely to meet like-minded people that have the same passion for cake decorating that I do, spending the entire day with them and discussing future projects, hopes and dreams. I enjoyed the day immensely, but it would be remiss of me not that send a huge, Huge, HUGE thankyou to both Faye and her effervescent assistant Viola for their expert and informative tutelage. The day began with a coffee of … Continue Reading

sandwich biscuits with white cream

Chocolate Oreo Fudge Slice


Decadent, decadent, decadent is all I can say. Give this a try. Gooey, sweet…I want more! I am not sure who thought up this idea but I found it on Thankyou to whomever thought up the idea. I praise you. Amen. These are the total sum of the ingredients needed. Grease a large, deep baking tray. Line the tray with the cookie dough. Mmmmnnn…my mouth is watering already! Spread the oreo biscuits over the top of the biscuit dough. Make up the fudge batter according to the directions on the box. Add the eggs. Then the vegetable oil and … Continue Reading


Mango chicken.


Four words: Quick, easy, sweet and delicious. Just the way I like it. Great for a busy weekday meal. Give it a try.   You will need a tin of mango cheeks in syrup. Yummm…. Some chilli flakes to give some heat. Make it as hot as you like – or not so hot. Two onions cut into wedges. Two chicken breasts, thinly sliced. Gently soften the onions in two tablespoons of vegetable oil. Remove from pan. Cook the chicken slices until golden and cooked through. I find cooking in batches works the best. Remove the mango cheeks from the … Continue Reading

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