Posted on Friday, 12th July 2013 by Grace Massa Langlois

My son, Matthew celebrated his birthday last week (I can’t believe my kids are passed the teenage years) and as usual he requested an ice cream cake. His favourite is the Dairy Queen Oreo Blizzard Cake but this time instead

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A cropped photo showing one half of an Oreo Cookies and Cream Ice Cream Cake decorated with Oreo Cookies, Mini Cookies and Cream Chocolate Bars and birthday candles.
Posted by Grace Massa Langlois with 15 comments

Posted on Friday, 28th June 2013 by Grace Massa Langlois

The mere mention of the availability of fresh figs is enough to get my family rushing to the markets to get their hands on as many of the elusive treats as they can (they’re obsessed over figs). Fresh figs are

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Photo of Caramelized Fig, Raspberry and Crème Mousseline displayed on white cake stand.
Posted by Grace Massa Langlois with 0 comments

Posted on Friday, 21st June 2013 by Grace Massa Langlois

Cronuts – the new doughnut craze. There’s been so much hype about pastry chef, Dominique Ansel’s new croissant doughnut creation that it’s inspired me to try and replicate them. The new doughnut is part flaky pastry, and part cream-filled doughnut, how could I

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Photo of two Croissant Doughnuts, one cut in half exposing the many interior layers.
Posted by Grace Massa Langlois with 10 comments

Posted on Friday, 7th June 2013 by Grace Massa Langlois

With summer around the corner I thought I would share an Italian frozen dessert, semifreddo. My son, Matt loves lemon (eats them like oranges) and although he doesn’t generally appreciate lemon desserts I thought I might be able to tempt

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Photo of three Honey-Lemon Semifreddo desserts garnished with fresh blackberries and Limoncello bubble sugar displayed on white cake stand.
Posted by Grace Massa Langlois with 5 comments

Posted on Friday, 31st May 2013 by Grace Massa Langlois

I haven’t shared a Chocolate Cake recipe in a while and this one is chock full of flavour and super moist. Usually when I’m beginning a cake recipe I choose what type of fruit or nut I would like to

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Close up photo of Hazelnut and Orange Chocolate Cake layered with Orange Chocolate Ganache displayed on white cake stand.
Posted by Grace Massa Langlois with 5 comments

Posted on Friday, 24th May 2013 by Grace Massa Langlois

Two things prompted me to make this classic Pineapple Upside-Down Cake, the sweet smell of pineapple every time I walked passed the kitchen island and believe it or not I’ve never enjoyed a slice before, the allure of sweet and

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A cropped and close up photo of Pineapple Upside-Down Cake displayed on white cake stand.
Posted by Grace Massa Langlois with 8 comments

Posted on Friday, 3rd May 2013 by Grace Massa Langlois

Chiacchiere, sweet pastry fried until crispy and dusted with confectioners’ sugar, is traditionally prepared for Italian Carnevale. These Venetian Fried Pastries or Italian fritters go by different names, Crostoli, Cenci, Bugie, Cioffe, Frappe, Fiochetti, Sfrappole, and Galani, depending on the region in which they are

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A photo of Chiacchiere on a white rectangle shaped serving dish.
Posted by Grace Massa Langlois with 6 comments

Posted on Friday, 26th April 2013 by Grace Massa Langlois

What is a French Macaron? Traditional macarons are meringue-based French pastries with almonds about three to five cm in diameter. The cookie or shell element of the pastry is smooth on the surface with ruffled edges. The ruffled edge is

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A photo of a stack of French Macarons filled with Raspberry Ganache displayed on a white dessert dish with French Macaron Cookie Pop leaning up against the stack.
Posted by Grace Massa Langlois with 9 comments