Wednesday, 11 December 2013


Cake Pops are fun, and little kids love them, and whilst they are impressive to look at, for those who have tried making their own delicious balls of cakey goodness, they will tell you they're time consuming, fiddly little buggers (have you seen the cute ones Love Cake by Lauren Cahill makes!?)

So if you don't have a professional cake baker & creator on hand here are a couple of great short cuts that will see you whip up a plate of pops and wow your guests in no time at all!

makes 24

1 x supermarket brand unfilled sponge (or plain chocolate cake for chocolate pops)
1 x can of Betty Crocker (or similar) pre made vanilla icing
1 x packet of white chocolate melts (white is great as it can be coloured to whatever your heart desires)
24 x cake pop sticks (available at most craft stores or $2 variety type stores)
Sprinkles or other edible embellishments

  1. In a large bowl crumble the sponge with a fork until it resembles bread crumbs
  2. Add the icing, a tablespoon at a time and combine well until the mix can be rolled into balls
  3. Roll a tablespoon of mix into a ball and pop onto a tray lined with baking paper
  4. Once you have made enough, pop them in the freezer for 10 minutes
  5. Melt the chocolate according to packet instructions, add colouring should you desire
  6. Take a pop stick and insert into the cake pop about half way down
  7. Dip each cake pop into the melted chocolate so it is fully immersed and lift straight back up so the excess can run off. Place back onto the baking tray and immediately add sprinkles or whatever decoration you like before the chocolate sets
  8. Repeat for all the cake pops
  9. Allow the chocolate to set hard before serving.
We've also popped some Cake Pop decorating inspiration over on our Pinterest baking page for you.
Merry Christmas :)


Christmas is upon us yet again and we know how hectic things can be. With so much to do and gifts to buy, keep things simple and heart felt with a home made gift. Rum Balls are a perrenial favourite- and we are going to let you in on a little secret... the tastiest ones are made with WeetBix! its true! This recipe was given to my Auntie by an old lady who lived next door to her. When we would visit my Auntie we would make these and devour the lot- even though we were only kids!


Preparation Time: 15 minutes Makes: 15
2 tbs rum (any type of the dark variety) 2 tbs cocoa 9 WeetBix 1/2 cup dessicated coconut, plus extra for rolling 1 cup sultanas 1 tin condensed milk

  1. Break up the WeetBix using the end of a rolling pin to crush them into small pieces
  2. Add all the dry ingredients and mix well
  3. Add the rum and the condensed milk. Mix with hands until well combined and place in the fridge for about 30 minutes to harden
  4. Remove from fridge and roll the mixture into balls, toss the balls in coconut until well covered. Refrigerate.
* Adjust the rum to taste. You can also leave it out all together for a kid friendly treat * If you make a double batch, its easier just to make two separate batches as its difficult to combine all the ingredients and the mixture tends to stick together when you need to roll it.

Wednesday, 4 December 2013


We love to 'tablescape' and it can be an inexpensive way to impress your guests. We put together two different ways of presenting your table and sweet treats with Christmas decorations and props we already had and intentionally limited buying anything new.

We used flowers from the garden to add a fresh element to the table (and they are free!) and popped our baked goodies on plates and in dishes of varying height (TIP - using different heights adds a feeling of abundance to the table) We added a Christmas cookbook for height too, and scattered various decorations for added texture.

TIP - if you keep the colour scheme to two or three similar colours it helps keep everything looking 'pulled together'

Another way of presenting your desserts to your guests is on a bookshelf. As strange as it sounds, it's a lovely way to show off all your time in the kitchen baking away.
Here we decorated the bookshelf using some pom pom string (available at any craft store) and used the same decorations scattered, and the same dishes and stands.

Presenting a dessert table doesn't have to cost a fortune, just remember to use different height dishes and platters, add some fresh flowers, keep colours to two or three, and think outside the box about where (and on what) in your home to present your display.

Merry Christmas!


Today we have for you a little trick which is one of the easiest but prettiest ways to add a little pop to your party. This effect works best with glasses that have a lip such as mini milk bottles or jam jars, but it’s so simple you can try whatever vessel you like.


6 x rimmed milk bottles like these here
1 x bag of white chocolate melts
½ cup of sprinkles or other edible embellishments


1.      Take the bag of white chocolate melts and melt according to packet instructions. Ideally use a dish wide enough to fit the rim of your vessel or else just pour in once melted
2.       Pour your sprinkles into a separate dish also wide enough to fit the rim of your vessel
3.      Take your clean glass jar and dip upside down into the melted chocolate for 5-10 seconds, coating the rim. Lift back up and let the excess drip off whilst still upside down.
4.       Straight away dip the chocolate coated rim into the sprinkles for 5-10 seconds
5.       Remove and allow chocolate to set (a couple of minutes)
6.       Depending on the width of the rim, you may have need to pour drinks through a funnel into the glass to avoid splashing the sprinkles.
7.     Pop in a pretty straw and serve on a tray with a jug of something delicious! Try our gin cocktail or this festive eggnog recipe or simply just some milk for the little ones in the family

Depending on your theme or if you’re feeling a bit fancy you can experiment with all kinds of coloured candy melts and edible embellishments such as metallic cachous, crushed nuts (check for allergies first!), cookie crumbs, mini m&ms etc

This also makes for a nice drink for Santa on his stopover at your place on Christmas Eve.

Tuesday, 3 December 2013


We are starting with a little something to celebrate the launch of our blog, a Christmas cocktail recipe that we hope you all enjoy!

30 mint leaves
1/4 cup of sugar
2 cups lime cordial
A handful of extra mint leaves to serve
One lime (sliced) to serve
Ice to serve
1.25L of soda water
2 cups of gin (or to taste)

Place the sugar and mint in a mortar and pound with a pestle until crushed, pop this into a pretty serving jug
Stir in the cordial
Put into the jug the extra mint, sliced lime and ice
Top up the jug with the soda water and gin

We think this cocktail looks pretty cute in a mason jar with a paper straw, but you could serve it in anything that takes your fancy.

For an extra festive touch we cut a small slit in a gingerbread cookie so that it sat on the rim of the drinking jar.
You can also leave out the gin in this recipe (as we did) and this makes a great mocktail, friendly for the little Mei and May in our families.

Cheers! xx

Wednesday, 27 November 2013


Genevieve is a little girl with a colourful zest for life so a sprinkles and confetti theme was chosen to celebrate her first Birthday.

Guests enjoyed a dessert buffet of white chocolate and fresh raspberry mud cake, chocolate italian buttercream cake, lemon and coconut cake pops from Love Cake by Lauren Cahill, along with white chocolate crackles, cupcakes, popcorn and candy.

Fresh Cranberry punch and Spa Water was readily available to combat the heat of one of Sydney's hottest spring days. The drinks stand was a former TV cabinet, repurposed by Becky from Mei & May for the big day.
All printables: Green Apple Paperie
Cakes and cake pops: Love Cake by Lauren Cahill
Props, styling & photography: Mei & May

Happy First Birthday Darling Vivi xx


A Mexican blouse became the inspiration for the theme for Lily's 2nd Birthday Party. A Mexican Fiesta garden party was in order!

A children's tressel table was set for a mexican themed lunch, the centrepieces were limited edition Andy Warhol tomato soup cans filled with an array of colourful flowers. A place setting was set for each child using bamboo boats and wooden cutlery, ready and waiting for the kiddie friendly burritos and corn on the cob. Orange juice was served in individual milk bottles with paper straws.
The Dessert Buffet featured a homemade chocolate pinata cake, a small choice of candy, homemade fruit jellies, as well as cake pops and macarons by Love Cake by Lauren Cahill. Mexican bunting, paper fans and an abundance of crepe paper completed the festive look.

Invitation: Lacey Fields
Mexican bunting and fabric: Etsy
Paper straws: Ann Kay Design
Pinata and milk bottles: The Reject Shop
Cake pops and macarons: Love Cake
Children's table and chair hire: Oliver Party Hire
Styling, Props & Photography: Mei & May Party Providores