An incredibly late update!

Hello, I haven’t posted here in particular in… I actually can’t remember how long, but a while. In case you missed it, I’ve actually moved to fliskesfoodstudio.com (sans the wordpress). So hop on over there to see any new posts, recipes, and tips! Here’s a little preview of all the new posts from fliskesfoodstudio.com: Click

Easter hot cross bun cheesecake

A lightly spiced cheesecake with dried fruit and a hot cross bun base, topped with a chocolate nest. A festive Easter twist on a classic baked cheesecake. Not only is the flavour of the cheesecake ‘filling’ part hot cross bun inspired, but the base itself is made of hot cross buns.

10 budget tips for photographing ice cream

Aah ice cream. Love to eat it, fear photographing it. Probably one of the most stressful things to shoot due to their quickly melting nature.

But fear not! I have some easy to implement tips that will make your next (real) ice cream shoot (hopefully) less stressful. No special equipment required!

Eggnog and speculoos ganache truffles

Super simple, 4 ingredient ‘truffles’ made with eggnog ganache and crushed speculoos cookies, rolled in coconut or cocoa. Perfect to distribute as Christmas/ holiday gifts since they are super simple and no bake! Perfect for hot Australian summer Christmases.

Eggnog macarons

Nutmeg and cinnamon spiced macaron shells, filled with eggnog ganache. Using the Swiss meringue method, these macarons have the simplicity of the French whilst having the stability of the Italian.

Coconut black forest cake

A twist on the classic black forest cake. The base cake recipe is dairy free, using oil instead of butter to keep the cake moist for longer and soft after being refrigerated, as well as coconut milk instead of regular milk for added richness and flavour.

Earl grey caramelised white chocolate (Caramilk) brownies

super rich and moist brownies using Caramilk (caramelised white chocolate) and earl grey for an elevated flavour, and topped with a drizzle of maple icing. Sounds like a WILD flavour combo, but trust me, it works.

Matcha white chocolate melon pan loaf cake

A super moist and flavoursome loaf cake swirled with matcha and white chocolate, topped with a melon pan cookie-esque topping. If you make anything from my website, THIS has got to be the one.

Kueh dadar mille crepe cake (vegan!)

A vegan crepe cake filled with whipped coconut cream and a coconut gula melaka (palm sugar) filling.

Kueh dadar is basically a crepe roll filled with the same coconut and gula melaka filling.

What I’m trying to say is that it’s the perfect dessert to turn into a crepe cake.

A super simple recipe, yet yields impressive-looking results (honestly, as is with all crepe cakes).

Kumquat marmalade sour cream loaf cake – air fryer tested!

A rich and moist loaf cake, studded with juicy kumquat pieces from the marmalade and topped with a sour cream frosting.

A super simple recipe – cream butter and sugar, add eggs, alternate wet and dry.

Plus, I tested this recipe both in the air fryer and in the oven, so no excuses!