The best of... Cupcakes!

Making of the Charlotte (aka BundT) cake!

Step 1. Make the sponge cake (various tastes for batter and filling)

Step 2. Delicately slice and place spongecake in a selected bowl

Step 3. Fill the charlotte cake with a chocolate/vanilla/ or fruit flavour filling of your choice...

Step 4. & close the cake with the remaindure of the sliced sponge cake...

Place in the fridge over night, turn over the next day and finish with a beautiful decoration

Marshmallow strawberry parfait with passionfruit chocolate, blueberries and Tequila Rose

After rain, comes sunshine, and after a rather interesting 'main' course, comes the dessert- (thank GOD) ...

Notice the book in the background, it is my new kitchen Guru! Written by Anne Willan (founder of Ecole de Cuisine, La Varenne, Paris) it is everything a culinary devotee could ever ask for. Thank you my darling!

This light marshmallow delight, with tastes of summer, is dedicated to my beauties Kaca & Maggie.

Don't leave out the Tequila Rose! It brings a aromatic, rosy blush to the dessert. 

Big thanks to my girls for a wonderful and inspiring week-end!

The Cakes with capital C:s

I think that I kind of outdid myself with this one =)

Not to mention the full spread of small desserts (thanks to mum)!

...starting off with the main cake 
that was made with every intention to resemble the wonder of summer...

moving on to the Petit chocolate cakes with rich vanilla filling and chocolate ganache

Sweet puff pastry baked with homemade plum marmelade

La piece de résistance: the hazelnut, vanilla, Bailey's and exotic fruit constellation of
the "Carribean dream Cake".

The mandatory "titanic" shot"!

Chocolate Meringue Cake...

... the name itself sounds to good to be true!

This chocolate based, chocolate filled, meringue creation is a dessert fit for kings.

The recipe

Base
225 g	chocolate biscuits
55 g	margarine
Cream Filling
3	egg yolks
4 tblspoons	sugar
4 tblspoons	cornstarch
6 dl	milk
100 g	dark chocolate (cocoa powder can also be used)
Meringue
3	egg whites
100 g	sugar
1 teaspoon	vanilla sugar

1. First, crush the chocolate biscuits with a rolling pin until the all of the biscuits have turned into crumbles. Put the crumbles in a bowl and mix with some margarine. Put the mix in a oven- proof, round shaped tin (size of your choice, I would recommend ca. 23 cm) and even out the mixture with your hands so that it covers the entire base of the tin.
   
2. Mix the egg yolks with the sugar and the cornstarch until the mix becomes smooth. Heat the milk until you see the first bubble, then slowly fold in the egg yolk mix. Keep stirring the cream until it thickenes and achieves the texture of a pudding.
3. Chop the chocolate and mix it in with the filling, blend well! Pour the filling on top of the crumble- mixture in the tin.
   
4. Meringue: Mix the egg whites with a electric mixer for about 5 minutes. Fold in the sugar and vanilla sugar little by little and mix until the meringue becomes glossy and very firm.
   
5. Pour the finished meringue on top of the chocolate filling and bake the cake in a preheated oven (16o degrees celcius) for about 30 minutes. The cake is ready when the meringue turns golden and looks chewy!

Bon Appétit!