These raspberry macaroons I made on a French Patisserie course at Squires kitchen. The were totally sweet and soft and chewy and fruity - ahhh delicious!

Above is my Gateaux Opera, Sachertorte (with 1st attempt and very dodgey piping!) and fruit tarts with a pastry cream containing custard powder (definately the way to go!).

This is one of my Gateau St. Honores. We made our own pastry on this course - I was especially chuffed with my choux buns!

Finally, these gorgeous looking caramel and chocolate mousses. The depth of flavour you manage to get into your caramel is key. Frankly, I couldn’t stop eating these ones!

I made this cake for a guest blog on the ‘Isle of Tea’ website. It has 3 layers of chocolate sponge soaked in raspberry liqueur syrup, layered with chocolate mousse and fresh raspberries, coated in a chocolate and honey ganache. Heaven on Valentines day.

Farl bread from 100 Great Breads by Paul Hollywood. (he’s very generous with the salt so I cut it down a little).

These were Cookie Girls White Christmas cupcakes I made with my daughter Charlotte. The cake is macadamia, white chocolate and clementine and the frosting is a coconut meringue. Delish.

I had some orange brownies left so I made up this cheesecake to use them up. Add cocoa, a little sugar and pinch of salt to a basic biscuit and oat base then orange zest and the orange brownies to the body of the cheesecake. REALLY DELICIOUS!

This is my first ever celebration cake. Celebrating chocolate, of course! It is a Mark Tilling chocolate and guinness cake with layers of butter cream, surrounded in chocolate modelling paste mixed with a royal icing paste, then coated in a chocolate ganache and decorated with our own chocolate cigars and flowers etc. Such a moist cake - definately for grown-ups!

These desserts are made from caramel chocolate mousse layered with chocolate chip daquoise wrapped in their own handmade chocolate transfers and topped with chocolate macaroons among other things…phew!

We made truffles and chocolates - these were just some of them!

This is a mincemeat adapted from Mary-Annes from GBBO - it is truely delicious and contains no sugar or suet. I replaced the candied grapefruit with cherries. It is meant for christmas but may not make it that far…

Below is a chocolate bar I made on my 5-day chocolate course. Now I know it’s not baking as such - but it’s so beautiful and I did learn to temper the chocolate!