lamington-5 In preparation for Australia Day, I made an Aussie icon---the humble lamington. If you have never encountered a lamington before they consist of sponge cake, dipped in chocolate, then rolled in coconut. Upon searching for a recipe, I discovered that there are various methods, which left me wondering which version to make. Should I use ganache or icing? Should I spread jam in the middle of the lamington? Should I use dessicated or shredded coconut? The consensus amongst my friends was that you should only use jam if you are adding cream, so to kept it simple I went with icing, no jam and toasted shredded coconut (I think toasting the coconut was the best decision I made!). I didn't use one recipe in particular but if you would like to make your own lamingtons the links below may be of some use, I particularly like the idea of mini lamingtons that can be eaten in one bite!

Happy Australia Day!

Little Lamingtons Chocolate Lamingtons with Toasted Coconut Joyce Pascoe's CWA Lamington Recipe Tips for making Lamingtons


I've noticed lots of lovely cakes on Pinterest lately. The cakes I'm referring to are called ombré cakes, have you seen them? They are the cakes with a gradual colour change, either in the cake itself, or the icing. Today, I decided to make my own. Well try anyway! I quite like a bit of baking—more than cooking—but I wasn't prepared for this!

You can find the recipe I used here. I spread peach jam between each layer of cake. And the icing was added in layers, starting from the top and working down to darker icing at the base, then I smoothed over the whole lot to blend the colour.

Actually, it wasn't that hard. Just messy! I used just about every bowl in the house! With only one round cake tin I had to bake each layer separately. And my kitchen is pretty small so every bit of bench space was covered with dishes, cakes and icing!

But once I cut into it I forgot all about the chaos in the kitchen. Now all that is left to do is eat it! Oh, and the washing up.