Happy Cake Desserts

16/08/2026

A little different from my usual style... and I loved making this one
Cookie Dough cake inside, with a full on car theme on the outside

07/08/2026

Mini Red Velvet Cakes ❤️
Layers of soft red velvet sponge, creamy filling and fresh berries. Simple, pretty and so delicious🤤

02/08/2026

A little behind the scenes of these honeycomb decorations🍯
I’ve already shared the recipe in an earlier Reel.

26/07/2026

The correct way to pipe clean, even buttercream shells. It’s all about the angle, pressure and release.

19/07/2026

Strawberry Cheesecake Buns🍓👇RECIPE👇

Makes 12 buns

Frozen cheesecake filling

* 336 g cream cheese
* 66 g sugar
* 54 g beaten egg
* 78 g heavy cream
* 8 g cornstarch
* 5 g vanilla paste
* Lemon or lime zest

Mix everything until smooth. Divide between 12 silicone molds, about 38–40 g each. I used 48 mm molds (link below the recipe). Freeze for 4–6 hours or overnight.

Dough

* 612–636 g flour
* 120 g beaten egg
* 240 g milk
* 54 g melted butter
* 30 g neutral oil
* 90 g sugar
* 6 g salt
* 10 g dry yeast
* Vanilla paste

First, mix the warm milk, yeast, vanilla, eggs, salt, and sugar. Add the melted butter and oil, then gradually mix in the flour.
Knead for 12–15 minutes, until the dough is soft, elastic, and slightly sticky. Cover and leave to rise until doubled in size.
Divide into 12 pieces. Shape into balls and proof for 30minutes. Press one frozen cheesecake insert into each bun and rest for another 10 minutes.

Streusel

* 48 g flour
* 30 g sugar
* 30 g cold butter
* 12 g almond flour

Rub together until crumbly.

Brush the buns with egg wash, add streusel, and bake at 170°C / 350°F for 25–27 minutes or until golden brown.

Topping

* 360–420 g strawberries
* Neutral glaze
* Lime or lemon zest

Top the cooled buns with glazed strawberries and lime zest. Store in the fridge.

14/07/2026

RECIPE 👇

Fudgy Brownies with Milk Chocolate Chips on Top

Ingredients:

* 170 g butter
* 200 g dark chocolate
* 100 g sugar
* 100 g brown sugar
* 2 eggs
* 1 tsp vanilla bean paste
* 100 g all-purpose flour
* 30 g cocoa powder
* 1.5 g salt
* 100 g milk chocolate chips for the topping

Instructions:

1. Melt the butter and dark chocolate together until the mixture reaches 45–50°C.
2. Whip the eggs, both sugars, and vanilla bean paste for about 4 minutes, until pale, fluffy, and increased in volume.
3. With the mixer running on the lowest speed, slowly pour in the melted chocolate and butter mixture.
4. Gently fold in the flour, cocoa powder, and salt.
5. Pour the batter into a lined 20 × 20 cm pan and generously sprinkle the milk chocolate chips on top.
6. Bake at 175°C (350°F) for 25–30 minutes.
7. Let the brownies cool, then refrigerate for at least 3 hours.
8. Remove from the fridge and let them sit at room temperature for 10–15 minutes.
9. Slice with a hot knife for clean, perfect cuts.

17/06/2026

Edible decorations🥰Recipe is already posted in my previous Reels.

06/06/2026

From the mould to the final cut😍
Unmoulding, decorating and the most satisfying slice🥰
Which part is your favourite, the reveal or the cut?

20/05/2026

17/05/2026

mini cakes now come with their own little birthday moment 🕯️😍