Coffee Meringue Dessert Stack

Coffee Meringue Dessert Stack


I have a very short post for you tonight as I am currently on holiday in South Africa.

There are so many very beautiful miniature cakes around that I decided to make an adult gluten free version. Pastel meringue disks layered with coffee cream!


Meringue Recipe

3 egg whites

Caster sugar (double the weight of the egg whites)

1tsp vanilla extract

Preheat the oven to 180°C, weigh your egg whites into your mixing bowl and allow to warm to room temperature.

Weigh double the amount of caster sugar as the weight of your eggs in a heat proof bowl and place in the oven for 5 mins.

Start to beat your egg whites and when they look foamy remove the sugar from the oven and turn the temp down to 100°C.

Spoon the hot sugar slowly into the egg whites while beating, 1 tablespoon at a time.

Add vanilla extract.

Once you reach stiff peak stage (short pointy peaks that do not fall back on themselves) stop and divide the mixture into 4 smaller bowls.

Choose 4 gel food colours and start to colour your meringue. The colour will fade slightly with baking, so you may want to make it slightly brighter than you want them to turn out.

I drew round circles (about 4″ wide) on my baking paper, turned the paper upside down and pipped 3 circles of meringue in each colour. I kept the pink for the tops of the meringue and pipped these with a 1M Wilton piping tip to look like flowers.

Bake at 100°C for 1hour 30mins.

Allow to cool completely before starting the filling.


Coffee Cream Filling

250ml whipping cream

1tsp caster sugar

1tsp instant coffee (heaped)

Pour the cream into a bowl to whip.

Add caster sugar and coffee.

Start whipping, once it is thick enough that it doesn’t slide when you tip the bowl you are done but be careful not to over whip of you’ll end up with coffee butter!

Place a tip in a piping bag and full it with the coffee cream.

Pipe a circle of coffee cream onto your first meringue disk and then stack and fill the rest. There is a piping & stacking video on Instagram and Facebook.

Once you’ve stacked them, they will need to be kept in the fridge and eaten with 2 hours before the meringue begins to dissolve with the moisture from the cream.


Enjoy as a light summer dessert and think about me as it is the middle of winter in South Africa!


Raspberry & White Chocolate Unicorn Cake

Raspberry & White Chocolate Unicorn Cake


I’m super excited about this week! I’ve wanted to make a unicorn cake for ages and finally I did! Also there are 4 more sleeps (can you tell I have kids?) until we go on holiday to South Africa and I get to see my family! Yay!

Firstly you will need some gumpaste or florist paste which dries hard, to make your horn & ears. I used white as finding colours can be difficult. I rolled a tube of gumpaste with either end tapered to a point, folded it in half and then twisted it together. I pushed a cake pop stick up the middle so that I could secure the horn to the cake. I also used a tiny bit is edible glue to stick the horn so that it didn’t unravel as it dried. You need to make the horn well ahead of time as it is thick and takes a while to dry.


Next I rolled out some gumpaste and used a raindrop shaped cutter to cut out the ears. I coloured the center in with pink edible marker and pinched the bottom closed to make the ear shape.

Once the horn was dry I used gold food paint to paint it gold.


Raspberry and Vanilla Cake Recipe

(makes 3 x 6″ round cakes)

338g butter softened

338g caster sugar

6 eggs

2 tsp vanilla extract

338g plain flour

3 tsp baking powder

60g freeze dried raspberries

Cream the butter & sugar together until pale and fluffy

Add 1 egg at a time, mixing it in before adding the next.

Add vanilla extract. Ensure with each step that you scrape down the sides of the bowl with a spatula to ensure everything is well mixed.

Sift flour & baking powder and add to the butter mixture, mix until just combined.

Time to add the freeze dried raspberries! The bag I bought were all whole raspberries which are pretty for decoration but better crushed for a cake. Tip the raspberry pieces into the mixture and mix until evenly combined.

I always line the base of my cake tins as the cake comes out so easily this way. Divide the mixture evenly between your tins and level using an offset spatula.

Bake at 160°C for 30-35 mins. Check the cake is done by inserting a skewer into the middle of the cake, it should come out clean. If you think the top of the cake is starting to look too dark but the cake is not ready yet, place a sheet of baking paper over the top while in the oven.

Remove from the oven & cool in the tin for 5 mins before removing to a wire rack.

I made Swiss Meringue Buttercream to decorate the cake, you can find my recipe in the link above and I made 1 and a half times the recipe. I melted and cooled 2/3 cup of white chocolate and slowly poured into into the completed icing.

In 3 smaller bowls I placed 100g of icing each and coloured each bowl a different colour, pink, teal & lilac.


Level your cake layers to all the same size and I also trimmed off the darker outer layer and the base using a bread knife.


Stack & crumb coat your cake and place in the fridge for an hour. It was super hot the day I did this and I was terrified the finished cake was going to slide apart as once the horn & ears go on, it cannot go back into the fridge!

Ice the outer layer of your cake and level the top. I placed the horns and ears on before I started piping. Pipe your unicorns mane using the different coloured icing, I also used 3 different piping tips.

Colour a small amount of left over icing black for the eyes. I used a round cookie cutter to mark out where the eyes should be and then pipped the eyes using a 2 piping tip.

Stand back & admire your magical unicorn. I was lucky enough to receive a picture of my cake at the venue, which made me very happy!




Fruit Salad Sugar Cookies

Fruit Salad Sugar Cookies


Pineapples and Watermelon are some of the most recognisable summer fruits, sweet and juicy on a hot summers day, can’t you just taste them?! Well what better to do than also turn them into cookies!!!

I used a sugar cookie dough but coloured the dough instead of decorating them with royal icing, just for a change and to show that you can still have pretty cookies, even if you don’t like royal icing or aren’t confident at piping icing. Their little faces & seeds are hand drawn with edible markers.

Sugar Cookie Recipe


225g softened butter

225g caster sugar

1 egg

2 tsp watermelon flavouring

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add watermelon flavouring and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.


Divide the dough into 3 equal pieces and colour the dough, pink, yellow & green. I used a gel paste food colouring as it doesn’t make the dough too sticky.

Roll out each dough colour on parchment paper to about 5mm think and place in the fridge for about 1 hour.

I usually hand cut my cookies as I wouldn’t have any cupboard space if I bought all the cookie cutters I like. So while the dough is in the fridge, draw your templates and cut them out of card.


Take one colour dough out the fridge at a time, I started with pink and cut 6 watermelon shapes. Gather the remaining pink into a ball and re-roll the dough before returning to the fridge. Many bakers never re-roll dough but I do not find that it adversely affects the baked cookie.

Next green, I cut strips of green and bent them slightly while placing them against the pink of the watermelon and trimming the excess off. Use your index finger to gently press on the join and they will stick together once baked.

On my second tray I cut the yellow pineapple bases and added the green tops. Gather the remaining dough into a ball and re-roll before returning to the fridge.

Bake one tray at a time for 8 mins, Remove from the oven and allow to cool.

Repeat the cookie cutting until all your dough is used.


I hope you enjoy these fun cookies. If you give them a try please do share your pics with me using #sprinklesinthewild.


Beary Chocolate Macarons

Beary Chocolate Macarons


I love a good challenge, not from someone else but I like to challenge myself! I also love kawaii things. I’ve seen many teddy bear head macarons but I really wanted to make a whole teddy. So I played around and tried a couple chocolate macaron recipes and drew my own teddy macaron template and you know what, I’m really pleased with how they turned out!


I couldn’t decide between arms on the side or arms on top so I ended up doing a few of each. I piped two batches of macarons and strangely the first batch came out best. It is essential that the base shape has formed a skin, ready to go into the oven, before you add the tails to the backs and the arms to the front, otherwise it does not keep its shape & will just be absorbed by the base shape.


Chocolate Macaron Recipe

50g egg whites (aged 24 hours)

pinch of salt

45g caster sugar

65g ground almonds

60g icing sugar

5g cocoa powder


Remove the ages egg whites from the fridge.

Sieve the ground almonds ensuring you get 65g of almonds through the sieve. Keep the larger bits for another project. Next sieve the icing sugar & cocoa. Mix it together until evenly distributed.

Ensure the bowl you are going to whip your eggs in is very clean. Wipe it out with lemon juice & some paper towel.


Usuing a handheld beater whip the eggs. When they start getting foamy add a pinch of salt. Continue to whip until you can see trails in the bowl, gradually add the caster sugar. Continue to whip until stiff peaks form. No colours are required for chocolate macarons as the cocoa powder will colour it brown.


Fold in 1/3 of the almond/icing sugar/cocoa mixture at a time. Fold gently to avoid flattening the mixture too much.


Once your mixture has combined and flows off the spatula in a ribbon like way & honey like consistency, it is ready to pipe. It should not drop off the spatula.


Place your template under the parchment paper or silpat mat and pipe your macarons. I found that turning my silpat mat upside down made it easier to see my template below.

Rap the tray on the table 3 or 4 times before allowing your macarons to rest for 30 mins & form a skin.

Place the oven shelf on the lowest rung and remove any other shelves. Preheat the oven to 160°C.

Bake the macarons for 12-14 mins depending on their size. Test if they are done by touching the side of one, it should not wobble.

Allow to cool on the tray.

This is the link to my Buttercream recipe. The quantities I used are:

50g butter

100g icing sugar

1TBS Nutella

1TBS caramel

I made American buttercream and divided it in half before flavouring half with Nutella and the other half with caramel.


Pipe the buttercream onto the backs of the teddies and match up with a front. I used pink and black edible markers to draw the faces.

I hope you think they’re as cute as I do. I packaged them up nicely & gave them as gifts to my kids teachers.


Chocolate Chip Cookie Sandwiches

Chocolate Chip Cookie Sandwiches


Chocolate, one of my favourite topics. These chocolate chip cookie sandwiches are just amazing and they remind me of Snickers, chocolate, peanut butter & caramel is a great combination! This recipe is a great soft & chewy biscuit and you can change it up with your choice of white, milk or dark chocolate chips. They are also quite quick to prepare in the grand scheme of baking.


I think they make a great dessert or tea party snack and if it’s really hot you could always pop the cookies in the fridge for an hour before eating. Great for summer!

Chocolate Chip Cookie Sandwiches


115g melted butter
200g soft brown sugar
1 egg + 1 yolk
1 tsp vanilla extract
200g plain flour
10g cocoa
1/2 tsp bicarbonate
1/2 tsp baking powder
1/4 tsp salt
100g milk chocolate chips

Preheat oven to 160 C. Line baking trays with parchment paper.

Sift flour, cocoa, bicarb, baking powder & salt and mix well.
Melt butter in a microwave safe container.
Put brown sugar & eggs in a mixing bowl & mix until pale.

Add all the  melted butter and a little flour at a time while mixing in a low speed,
Add chocolate chips and mix in.

Roll cookie dough into balls. To ensure that you get equal sized cookies to match up I recommend that you weigh each ball. I weighed mine to 28g each.
Place 6 round balls onto a lined baking tray and flatten a little with your fingers while still keeping them round. They will spread, don’t try to squeeze more on at a time.

Bake for 8-10 minutes while you weigh & roll the next batch of cookies.
Allow cookies to cool on the tray before removing as they will still be soft.


100g softened butter
200g icing sugar
1 tbsp peanut butter (smooth or chunky)
1/2 a tin caramel

Beat the butter for 2 mins until paler in colour.
Sift icing sugar into butter and beat for 6 mins.
Add peanut butter and mix for another 2 mins.

Choose a piping tip and fill a piping bag with the icing. Pipe a circle of icing onto the cookies.

Fill a piping bag with caramel and snip a small hole. Pipe a blob of caramel into the middle of the circle of icing and place a lid on top.

I decorated the cookies with a gold edible paint stripe and some small gold splatter.


If you give this recipe a try please post a pic & tag #sprinklesinthewild, it would also be great if you followed us in Instagram or Facebook.


Apricot & Orange Slices

Apricot & Orange Slices


One of my favorite things about summer is all lovely fresh fruit, strawberries, watermelon, apricots, to be honest all of them! Although this recipe uses dried fruit, it has a lovely summer aroma and taste to it.

I also wanted to share a recipe that didn’t need to be covered in icing as I know a few people aren’t so keen on it. This recipe requires no icing as the flavour is amazing alone but I had a little vanilla buttercream left over from another project, so I piped a little swirl on top of half the slices and added some sprinkles coz you know how much I love sprinkles!


Apricot & Orange Slices

250g soft dried apricots

200g raisins

260ml orange juice

250g softened butter

3 large eggs

300g soft brown sugar

2tsp vanilla extract

350g plain flour

2 tsp baking powder


Cut the apricots into raisin sized pieces, using scissors is the quickest way.

Put the apricots and raisins into a saucepan and pour over the orange juice. Turn the heat up high and bring the fruit to the boil and then reduce the heat to medium for 15 mins or until the juice has been absorbed by the fruit. Be sure to give the pot a stir while it’s cooking so that nothing catches.

Turn off the heat and add the softened butter to the fruit. Stir gently until it has all melted. Remove from the heat & allow to cool while you continue.


Preheat the oven to 140C on a fan setting. Grease and line a 30 x 20 cm cake tin or roasting tray.

Sieve the flour & baking powder and stir it together.


Place the eggs, brown sugar and vanilla extract into the mixing bowl and mix on a low speed until well combined.


Add the fruit mixture and mix it in.

Add half the flour mixture and mix on low. Then add the remaining flour and mix until well combined.


Pour the mixture into your cake tin ensuring that it spreads to the corners.

Bake for 40 mins. Loosely cover the top with parchment paper to stop it turning too brown and then cook for another 15-20mins. This is a moist cake but a skewer inserted should come out clean.

Allow to cool for 10 mins in the pan before removing to a wire wrack to cool completely.

Slice into 24 squares or 18 rectangles.


Enjoy your fruity treat!


Summer Dessert Pavlova

Summer Dessert Pavlova


Spring is truly here now & I wanted to show you a fancy dessert for sunny days, a Vegan Meringue Pavlova. Made with the liquid you usually discard from a tin of chickpeas which is whipped up to replace egg whites. There are a few recipes online and a facebook group too and I just love trying new recipes.

Sadly I tried a few times but it just would not whip up enough to hold its shape once piped & cooked. It may have been the gel food colouring I added, I’m not sure. My first batch rose very quickly in the oven & while you could still see the shapes I’d piped from the colours, it did not hold its shape.

Vegan Meringue
Before baking the vegan meringue

I eventually gave in, separated 3 eggs and made a real meringue. I think a pav is best served with berries & cream but by the time I’d decided to just use eggs & was ready to take pics. I’d eaten all the pretty berries! My plan was to pile them all up in the middle.



3 egg whites (weigh them)

Caster sugar (double the weight of the egg whites)

1tsp vanilla extract

Gel food colouring


Heat your oven to 180°C

Ensure that your mixer bowl and whisk are clean and grease free as meringue will not whip up if there is any water or grease.

Weigh your egg whites and take note of what they weigh.

Weigh your caster sugar in a heat proof bowl. Caster sugar should be double the weight of the egg whites.

Place your caster sugar in the oven at 180°C for 5 mins.

Prepare your parchment paper. On the wrong side draw a circle with a smaller circle inside so that you know where to start and end piping. Turn the parchment over and place onto a baking tray.

After the sugar has been in the oven for 5 mins start to whip your egg whites, once white and foamy, take the sugar out the oven and slowly add one tablespoon of sugar at a time while the mixer is going.

Turn the oven down to 100°C.

Once all the sugar is added, scrape down the sides and add 1 tsp of vanilla extract.

Whip for 5 mins and test a little meringue between your fingers, if it still feels grainy whip for another 5 mins. Once it feels smooth I added teal gel food colouring and mixed until evenly distributed.

I used a Wilton 1B and 1M piping tips and painted gel food colouring stripes inside the piping bags. I filled my piping bag with meringue and piped roses and stars onto my prepared parchment paper.

Bake at 100°C for 1 hour 20 mins which gives you a crispy outside and soft middle. Turn the oven off and use a wooden spoon to keep the door ajar for 1 hour.

Remove from the oven and allow to cool before removing from the tray.


If you have had success with Vegan Meringue please let me know as I would love to give it another try.

Happy Baking!