Vanilla bean buttercream


Makes enough to fill and decorate a 9″ cake


  • 200g butter, softened
  • 3 – 4 cups icing sugar, sifted
  • 1 tsp vanilla bean paste
  • 1 – 3 Tbsp milk to thin


  1. Beat butter with paddle attachment or wooden spoon until smooth.
  2. Add 3 cups of icing sugar, one cup at a time. Mix until well combined and smooth.
  • If icing is too thin, incrementally add remaining icing sugar until reach desired consistency.
  • If icing is too thick, add milk by the tablespoon until reach desired consistency
  1. Once happy with the consistency, scoop out approx. ½ cup of buttercream and place in small bowl. Add vanilla bean paste and mix until well combined. Spread across bottom cake before sandwiching them together.
  2. Tint the remaining buttercream to your desired shade, then decorate cake as desired.

Vanilla & Strawberry Tart


Strawberry season is well and truly upon us – and I couldn’t be more thrilled. Strawberries are one of the few things in the world that I can eat (and eat and eat and eat…) forever without getting sick of them – there’s just something about them that I never get sick of.

With punnets of strawberries lining the shelves in every supermarket and fruit store you visit, Kevin and I have totally given in to strawberry temptation and stuffed our fridge full of the things. So when the working out what dessert to make for when we had friends over for a BBQ there was no question it would be something wonderfully packed with strawberries!

After a bit of fiddling with my dreadful oven I succeeded in getting in a workable state, leaving me with the first opportunity I’d had in weeks to actually bake something! What goes better together than strawberries and vanilla? Not a lot! So I decided to combine the two in a beautifully light, creamy summery vanilla and strawberry tart.

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Vanilla & lemon cake pops


Makes approx. 30 cake pops


  • 10 vanilla cupcakes
  • 75g butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 Tbsp lemon curd
  • 1-2 Tbsp milk
  • 2 bags vanilla candy melts
  • Lollipop sticks
  • Confetti sprinkles


  1. Trim the baked tops off the cupcakes. Cut each cupcake in half.
  2. Over a large bowl, rub together two cupcake halves to crumble the cake. Repeat until all cupcakes have been crumbled.
  3. In a separate bowl, beat the butter until smooth. Add 2 cups icing sugar and mix until well combined. Mix in lemon curd. Add milk or icing sugar as required until your reach a consistency you are happy with.
  4. Measure 1 cup of lemon buttercream and add to the cupcake crumbs. Mix until well combined and crumbs can be easily shaped into a ball.
  5. Take heaped teaspoons of mixture and roll into a smooth, even ball. Place on a lined baking tray. Repeat until all mixture is in balls. Place in the fridge for 30 minutes or until firm to the touch.
  6. Place candy melts in a microwave-safe bowl and melt in 30 second bursts, mixing well between each. Once smooth, transfer vanilla melts into a small, deep bowl or large mug.
  7. Dip a lollipop stick in the melts about 1cm deep, then poke into a chilled cake ball. Repeat until all balls have a stick inserted.
  8. Holding the lollipop stick, dip each cake ball in the melts until entire ball is covered. Do not wiggle around in the melts as this will loosen the stick. Pull cake ball straight up by the lollipop stick and allow excess coating to run off.
  9. Over a small plate, sprinkle the wet cake pop with confetti sprinkles. Place on lined baking sheet to set.
  10. Repeat until all cake pops have been coated. If you find melts are beginning to thicken, add vegetable oil by the teaspoon and mix well.
  11. Place in fridge to set.

Note: this method creates cake pops with flat bottoms, perfect for displaying on cake stands. 

Vanilla white cake


Adapted from Sweetapolita


  • 5 egg whites
  • 1 cup milk, split into ¼ cup and ¾ cup
  • 3 tsp vanilla bean paste or extract
  • 3 cups cake flour (instructions below)
  • 1 ¾ cups sugar
  • 1 Tbsp + 1 tsp baking powder
  • 170g butter, softened and cubed


  1. Preheat oven to 180 degrees Celsius. Grease and line two 8 or 9 inch cake pans.
  2. In a small bowl, combine egg white, ¼ cup milk and vanilla. Mix well and set aside.
  3. Make cake flour by removing 1 Tbsp of plain flour for every cup and replace each with 1 Tbsp cornflour. For this recipe, remove 3 Tbsp plain flour and add 3 Tbsp of cornflour. Sift several times to combine.
  4. Place all dry ingredients in large bowl and mix until well combined.
  5. Add butter and remaining ¾ cup milk. Mix until just moistened. Increase mixer speed to medium and mix for approx. 90 seconds.
  6. Gradually add egg mixture in three additions. Mix well between each addition (approx. 20 seconds).
  7. Divide batter equally into the prepared pans. Bake for 25 – 35 minutes or until inserted skewer comes out clean.
  8. Allow to cool in pans for 10 minutes before turning onto rack to cool completely.