A {Sweet} I Do: David & Claire.

David & Claire are very special friends of ours & recently got married at the most beautiful venue in Elgin called Lothian Vineyards.
The wedding theme was very classy & elegant with mint colour touches.

They gave me the honour of making their wedding cake and cupcakes which was really so special to me.
Claire had a ‘logo’ made of their initials which carried throughout the wedding stationary & we also decided to use them on the cupcakes which added a very personal feel.

The cake topper was made for them by Blooming Wonderful.

Mr & Mrs Adams, thank you for allowing me to be a part of your special day & I wish you both a life time of happiness together.

Adams wedding nov 20141
Adams wedding nov 2014

Photography by Darren Bester Photography.

A {sweet} DIY: Chocolate & caramel matzo’s.

One evening during the crazy busy Christmas holidays my Mom brought out these mouth watering treats. After tasting it I can confirm that it was very hard to stay away from the bowl.

She kindly shared the recipe with me and now having made it myself its probably the easiest dessert Ive ever made!

Ideal for an after dinner treat or for anytime time of the day really…yes you’ll find yourself eating it before you’ve even realised what you’re doing.

Here is the basic recipe but feel free to add chopped nuts, dried fruit or even smarties or sprinkles as a fun topping.

6 slices of Matzo.
250g butter
1 cup sugar
400g milk chocolate grated
150g white chocolate grated

1. pre heat the oven to 180deg c.
2. line a large baking tray (big enough to fit all the matzo slices not over lapping) with foil.
3. lay the matzo slices on the tray
4. in a small pot heat the butter & sugar on medium heat.
5. stir continuously
6. bring to the boil, stirring till thick.
7. pour the caramel over the maztos & spread evenly.
8. Bake in the oven for 15mins
8. remove from the oven & sprinkle the grated milk chocolate over straight away.
9. sprinkle the white chocolate over
10. using a fork marlbe the chocolate into a swirl like pattern.
11. leave to cool.
12. when cooled break into pieces & enjoy!


A woodland themed party.

It’s no secret that I love a good themed party…baking for one is such a pleasure and I always have so much fun!

When Lauren from POP! Events sends a job my way I ALWAYS get excited!
I’ve mentioned her before and I’ll do it again…Lauren is the owner and creative lady behind POP! Events. Her creativity and way with beautiful pieces of paper is simply amazing. Her talent is never ending and it’l only take attending one of her parties for you to be sold.

Now this party is not just any party, this is her beautiful son Remi’s 1st birthday..a super special party.

So forces were joined and the most gorgeous birthday party was created.
It was an honor to be a part of Remi’s special day and I loved collaborating with some awesome ladies…
Beautiful photos by Carla likes photos.
The aaaamazing birthday cake by Michelle’s cake creations.
All the decor & stationary by Lauren from POP! Events.
All sweet treats & other cakes were made by me đŸ™‚


remis woodland party



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A {sweet} DIY: New Year = pretty Meringues.

Happy 2015!! May this be your best year yet!

The festive season came and went in a blur. It is such a busy time with so much going on that its only really now, after the mad rush that I’ve got a chance to look back a reflect on all the special memories.

This December was a particularly special time as Darren & I got married! I will be posting a series of blog posts in the next few weeks on all the sweet details that went into our special day & the dessert table I created.
For now, as my obsession for all things meringue continues to grow, here is my recipe and method to creating these beautiful gold dipped meringue drops.

Ingredients: (makes about 40 large dollops)
4 egg whites
pinch salt
220g castor sugar
edible gold dust (or any colour you would like to use)

-preheat oven to 120 deg C
1. whisk the egg whites and salt till soft peaks form
2. slowly add the sugar till very think/stiff thick and glossy
3. fill a large piping bag fitted with a large round nozzle with the mixture.
4. keeping the piping bag upright pipe dollops onto a lined baking tray
5. turn oven down to 70 deg c and put the tray in
6. bake for 1.5 hrs
7. turn off the oven and open the door slightly. leave the meringues to cool inside the oven.
8. once cool carefully lift each meringue off the sheet and holding the base turn the meringue upside down and dip the tip into the gold dust, tap it lightly to remove the excess and place onto your serving platter.

Gold Meringue dec 2014

Photography by Darren Bester Photography.

A {sweet} DIY: Chocolate swirled Meringues.

Last Easter we created a beautiful Easter Brunch and since then I’ve been sharing my recipes of all the time yummy goodies that were on the table.
I’ve saved the best for last and today you are in for a treat!

Not only do these meringues look impressive they are so yummy and can be used in so many different ways.
Here is the basic recipe which you can go crazy with and add all sorts of fillings and toppings.

Ingredients: (makes about 7 large ones)
4 egg whites
pinch salt
220g castor sugar
2T cocoa powder

-preheat oven to 120 deg C
1. whisk the egg whites and salt till soft peaks form
2. slowly add the sugar till very think/stiff thick and glossy
3. sprinkle over the cocoa and spoon through the mixture just dragging the cocoa around the bowl. don’t over mix.
4. dollop large spoonfuls onto a lined baking tray
5. turn oven down to 70 deg c and put the tray in
6. bake for 1.5 hrs
7. turn off the oven and open the door slightly. leave the meringues to cool inside the oven.

Easter Inspiration Shoot 201413

Photography by Darren Bester Photography.

A {sweet} DIY: Mini cheesecakes with salted caramel popcorn.

I LOVE baked cheesecake.
Normally I would not even consider a fridge cheesecake as I had never found a really, really good one.

A while back I got given Mary Berry’s recipe book on sweet treats and puds so Ive slowly been working my way through the recipes and while planning Sheridan & Mark’s Dessert table I wanted to serve something in tall shot glasses I had found which I thought would look quite classy and its a nice way to serve individual portions that you can eat easily while guests are mingling (no plate/fork etc needed).

So I thought I would give Mary’s recipe a go and it was a winner!!
I warn you now…these cheese cakes are absolutely delish and once you start eating one you’ll be back for another soon enough.

Mrs Berry makes hers as a traditional cheesecake in a flan/tart tin but I decided to mix it up a bit so this recipe was enough for 20 large shot glasses plus extra for a few ramekins.
Mary Berry’s Easy Lemon Cheese cake.
20 Tennis biscuits
100g melted butter
150ml single cream
1 tin condensed milk
175g low fat cream cheese (at room temp)
grated zest and juice of 3 large lemons

1. crush the biscuits
2. melt the butter and pour over, mix till combined.
3. spoon some of the mixture into the bottom of each glass/ramekin and press down – I used half here and saved half for later.
4. Using an electric whisk mix together the cream, condensed milk, cream cheese and lemon zest.
5. slowly add the lemon juice a little at a time, whisking till the mixture thickens.
6. Pour the mixture till about half way in the glasses/ramekins
7. Add another spoonful of the biscuit mixture
8. Top up with the rest of the cheesecake filling.
9. Pop them into the fridge to set for around 4 hours.
10. Just before serving top with the salted caramel popcorn…Recipe here.

Halliday wedding sept 143

Photography by Darren Bester Photography.

A {Sweet} I Do: Sheridan & Mark.

A few weeks ago Sheridan and Mark celebrated their special day with family & close friends in beautiful Greyton.

The ceremony was intimate and so special. Afterwards we enjoyed a delicious lunch together & then took the party back to our friends gorgeous holiday home.

Sheridan decided to have a dessert table of all her favorite things set up at the house so we could all relax, enjoy a slice of Red velvet  & cream cheese wedding cake & some yummy desserts which consisted of chocolate oreo truffles, chocolate &  vanilla Eclairs & mini lemon cheese cakes topped with a fudge crumble & caramel popcorn (recipe coming soon!!)

It’s no secret that I LOVE weddings so whenever I get to be a part of someones special day it really is such an honor to me. I had so much fun making the wedding cake and all the cute little desserts. There is no better feeling when you see the brides face light up when she see’s & tastes it all!

My dear friends, Sheri & Mark. I wish you a life time of happiness, love & laughter together. May your journey together be as beautiful as you both are!

Halliday wedding sept 141

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Halliday wedding sept 143

Halliday wedding sept 14

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Halliday wedding sept 145

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Photography by Darren Bester Photography.

An over due update….sink or swim.

2014 has been a crazy year so far.
As I mentioned in my last update, we traveled to Thailand for an amazing holiday and a special friends Wedding earlier this year.
Just before we left for Thailand I made a very big (possibly very stupid) decision to leave my full time job and focus of my business full time.

5 very stressful months later and here I am in the swing of things.
The Sweetest Things continues to grow everyday and I am so amazed at the customers that find me, the support and the continuous orders that come in.
Working for yourself has many pros and just as many cons, it’s not easy and certainly not glamorous. Its hours and hours of hard work and determination, plenty of frustration and doubt.
There have been a lot of tears shed and many, many moments when I have asked myself why I’m doing this and am I crazy?!

There is still and I believe always will be plenty of room for The Sweetest Things to grow and I am thankful everyday for the opportunity I have been given to make this happen.
I would not be in this fortunate position if it was not for my darling Fiance. He has pushed me, encouraged me, supported me, helped me and guided me every single step of the way and I will be truly grateful for this always.

I count my lucky stars everyday but I’ve realised that it’s not luck…It’s determination, positive thoughts and having a mission. There’s no luck. Its good things happening to those who action their thinking.
There’s a story about a man that is praying one night and he says “Please, please let me win the lottery” and he gets a reply saying “Please, please, go buy a ticket”.

Simple as that, if you want it, action your thoughts.

One of my fav pics…very chuffed with the biggest wedding cake I’d ever made!

A {sweet} DIY: Salted caramel popcorn.

I always laugh when we have pop corn because for some reason when you eat it you can never get a big enough hand full of it in to your mouth.
Freshly popped and salted, its just irresistible.
Now add a crunchy, salted, sweet caramel coating and you’re onto something amazing.

This is not like shop bought caramel popcorn…this is ridiculously yummy!

– 10 cups of freshly popped popcorn (you can do this yourself or cheat a little and use microwave popcorn, either way is just as good)
– 3/4 cup unsalted butter
– 1 cup brown sugar
– 1t vanilla
– 1/2t salt
– 1/4t baking powder.

1. Preheat oven to 130 deg c
2. in a saucepan heat the butter & sugar. bring to the boil stirring continuously.
3. boil for 3-4 minutes – keep stirring slowly.
4. remove from the heat. add the vanilla, salt and baking powder.
5. the mixture will bubble up, keep stirring to form a smooth glossy sauce.
6. slowly pour the sauce over the pop corn white stirring that it is evenly coated.
7. pour the popcorn onto lined baking sheets and bake for 1 hour.
8. stir the popcorn every 15 mins during baking to break up any clumps.
9. leave to cool and store in an air tight container.

Popcorn sept 14

Photography by Darren Bester Photography.

A {sweet} DIY: Choux buns.

Making pastry seems like a very time consuming, daunting task. These choux buns are the total opposite.
If you’re looking for a really easy quick dessert or tea time treat, this is your go to recipe.
Really simple and easy to make and totally worth every delicious mouthful.

This is my basic recipe but you can experiment with all sorts of flavors and fillings, like adding fresh fruit or a cheeky splash of Amarula to the whipped cream.
Be warned…they’re really, really yummy!

85g Butter
110g cake flour
pinch of salt
2 large eggs
250ml fresh cream
90g chocolate of your choice

*Preheat oven to R200c
1. heat 200ml of water in a small saucepan
2. add the butter and heat till melted
3. add the flour and salt quickly and stir with a wooden spoon until the mixture is smooth and comes away from the sides.
4. remove from the heat and leave to cool slightly.
5. beat the eggs and slowly add to the batter till the mixture is smooth and glossy.
6. Line a baking tray
7. Place Teaspoon fulls of the batter onto the baking sheet leaving a space between them or you could pipe them with a piping bag and a round nozzle.
8. Bake for 10 – 15mins till golden and puffed up.
9. Remove from the oven and cut a slit into each bun allowing the steam to escape.
10. leave to cool on a wire wrack.
11. whip the cream and fill each bun
12. top with melted chocolate.
* tip! Fill the buns with cream as close to serving as possible to avoid the pastry going soggy.

Eclairs aug 14

Photography by Darren Bester Photography.