Date: Saturday 1 December 2018 Time: 1:00pm to 5:00pm Where: Fiona's kitchen in North Willoughby (between North Sydney and Chatswood in Sydney, NSW) Homemade biscuits are a beautiful and delicious gift to give family, friends and colleges at Christmas. In this workshop we will spend the afternoon around my kitchen bench baking a variety of shortbread and Viennese biscuits, perfect for the festive season. Once baked, your biscuits will be packaged up into bikkie tins and tied up with ribbon. During the afternoon: I'll show you how to prepare the biscuit doughs and how to create new flavours from the... Read more →

We’ve seen the biscuit cake become very popular in 2018. I have been working on baking a variation of this, the number or letter layer cake, which I believe is a little more delicious than the original. BakedByFiona's number cake which is topped with piped buttercream and decorations. My shaped cake layers are sandwiched with Swiss meringue buttercream, and if desired, ganaches or fruit jams can be added to the layers also. Any of my cake flavours can be used for this style of cake: chocolate cake vanilla butter cake lemon and blueberry cake coconut cake coconut and raspberry cake... Read more →

A Bundt cake is a cake that is baked in a Bundt pan. The cake batter is shaped into a distinctive ring shape once baked, taking on the beautiful curves and design of the Bundt pan. I have baked many of my cakes as a Bundt cake which I then top with a piped buttercream "crown" in flavours matching the cake. My beautiful black chocolate Bundt cake is just one flavour that I love to bake. The cake has a chocolate drizzle and is finished with a crown of piped berry scented buttercream. It is the perfect cake to share... Read more →

The neapolitan cake is inspired by the flavours of Neapolitan ice-cream. There is a layer of chocolate cake and a layer of vanilla cake with a strawberry filling layer in between. The cake is coated and decorated with swiss meringue buttercream (flavoured milk chocolate, strawberry and vanilla). The cakes shown are the 6" size cakes (approximately 16cm across). A cake this size would serve up to 12 people (cut into cake wedges). Thanks for visiting. Cheers Fiona Read more →

Easter is a great time to get a little creative with baking. This year's creations included a cake and a tart, based on the caramel filled easter eggs that are a long time favourite in our house. The cake is a chocolate cake with a caramel mouse filling, covered with swiss meringue buttercream and chocolate ganache. My Easter Egg tart has a caramel filling, covered with chocolate ganache and salted caramel swirls. A few little tarts were made as well, with a little left over caramel mousse... And lastly, a favourite baking treat I've been making for years, the Easter... Read more →

The Lamington Cake is available to order now for Australia Day 2016. Inspired by the humble lamington which is eaten on Australia Day, I created this cake keeping the vanilla cake and chocolate/coconut coating, I added a delicious raspberry mousse filling to replace the often used raspberry jam filling of a lamington. The whole cake is then covered in whipped milk chocolate ganache and coconut. Decorated with a dark chocolate ganache drizzly drips, fresh raspberries, coconut and meringues. The cake shown is the 6" size cake (approximately 16cm across). This cake would serve up to 12 people (cut into cake... Read more →