Just feelin’ a little homesick

I have been in Toronto for 2 months now, away from home for 3, and I am not ashamed to say I’m a little homesick.

While I am having a blast here, there are times when you feel awfully alone in a big city by yourself. Sometimes it’s when people don’t understand me because of my accent. Sometimes it’s because I’m the only person alone at an event. Sometimes it’s because I see photos of my beautiful nieces who are growing up so far away from me!

Can you hear my heart breaking?

Okay – enough of all that feeling sorry for myself. After two months, here’s a run down of what I’m missing the most about home and what I’m liking the most about this fine city of Toronto!

Things I am missing about Australia…

Expensive but soooooo worth it!

  • Vegemite easily accessible and at a normal price – $8.50 for a tiny jar?! C’mon! 
  • Chocolate frogs – No Canadians, they’re not just some magical thing from Harry Potter. 
  • Crispy M&M’s – seriously, what is up with that?! 
  • Beaches – why, oh why did I always take them for granted?
  • Cheddar cheese that isn’t bright orange – enough said.
  • Dry heat & not so cold cold- humidity is forever the enemy. 
  • All product labels being in english – French, why must you confuse me so? No, I didn’t want low fat cheese. No, I didn’t want gluten free pasta. I wish you would make your labels clearer!
Things I am liking about Toronto…
  • Not being considered ridiculously fair skinned – hello normality! 
  • Public transport – oh, the TTC is far from perfect but it’s a sure lot better than Adelaide Metro.
  • The Lindy Hop scene – all the swing dancing, all the time!
  • The  beautiful old buildings and cute houses – they’re just plain adorable. 
  • Self serve ticket machines at the cinemas – because when you go to a movie alone there’s a very high chance you do not wish to speak to anyone.
  • Anonymity – walking down a main road with the back of your pants completely undone and your underwear on display for all to see becomes slightly less embarrassing when nobody knows who you are. Slightly…
  • Peameal Bacon Sandwiches – the holy grail of bacon sandwiches!
Peameal Bacon Sandwich from St Lawrence Market
Of course, I have left out of this list the people I’m missing because clearly, my family, friends and that fluffy fur baby of mine are obvious. Cue more heartbreak.

This trip is halfway over – only 2 months left of the BGC Diploma Programme, and 3 months until I’ll be back knocking on Australia’s door begging them to let me back in. This time is flying by!

Look out Australia, I’ll be back before you know it!

Bonnie Gordon College Week 7

This week at Bonnie Gordon College was Chocolate Week with instructor, Michael Smith.

‘Chocolate Week’ sounds incredible right? Hell, it sounds so good we should make it ‘Chocolate Month’! But why stop there when we could make it ‘Chocolate Life’?! Mmmm chocolate life.

In reality however, I’ll just begin this post by saying that there is a very slim chance I’ll be becoming a chocolatier. Very, very slim.

Now don’t get me wrong, working with chocolate sure is fun and even if it doesn’t look pretty you still get to eat it after so it’s a win-win. Except that there wasn’t a single thing I did this week which was 100% right. Maybe the pools of melted chocolate were distracting? Maybe the fact that I was eating it constantly caused a sugar rush that affected my brain.

Or maybe I just don’t have a talent for working with chocolate. All plausible scenarios.

Chocolate Week was also very messy.

And this was a good day! I think my apron is permanently stained!

Alas, despite my numerous blunders and just general flailing around all week with no idea what I was doing – I am so sorry Lily, you really should have tried to swap baking partners – our results weren’t too bad. They were certainly edible. You may even say delicious!


Out of the few projects we attempted this week that actually turned out, this Buttercrunch was one of my favourites. Deliciously chocolate-y, caramel-y, hazelnut-y goodness. It’s not overly sweet, and I could probably eat the entire bag… in fact, I think I almost have!

Another project that turned out deliciously edible were these chocolate ganache bars. Aren’t they cute with their little chocolate transfers?

Chocolate Ganache Bars

Okay – so maybe these were actually meant to be bite size chocolate ‘bon bons’. Maybe I got a little carried away and made them into (extra) fun size chocolate bars. It’s possible that someone less in love with chocolate than I am would struggle to eat a whole bar. What’s that saying? Go big or go home?

My favourite of everything we made this week were these chocolate salted caramels.

“Chocolate Salted Caramels”

Made with… Australian Murray River pink salt! Whoa! These won’t be hanging around for long!

We also made dark chocolate fruit truffles but I let my baking partner take all of those because well, fruit. Blurgh. I also attempted white chocolate bon bons that just didn’t want to come out of their moulds, a chocolate flower which never got off the ground, and a chocolate box which… well, let’s not talk about the chocolate box.

Needless to say, I am praying that chocolates won’t be in this terms practical exam!

This week we get to briefly return to cakes – phew!

Weeks 5 & 6 at Bonnie Gordon College

Holy guacamole!

It’s been a couple of weeks since I updated and they have been the most stressful weeks! The reason? The past 4 days at Bonnie Gordon College were my first term exams. Gah!!!

Let’s rewind a bit before we get to that though because we totally missed chatting about chocolate cake week. Ooooh yes, it was full of chocolatey goodness!

We baked not one, but three chocolate cakes and we had our first play with chocolate ganache. I immediately found my happy place! Unfortunately, their ganache recipe was a little different to what I’m used to, and the technique used to ganache was entirely different, but nothing was going to dampen my spirits on ganache day! I even got to pull out my handy dandy Clear Cake Scrapers by The Cupcake Lady and demonstrate how I would ganache a cake back home! It was slightly terrifying and entirely awkward but fun nonetheless.

On Thursday we got to venture into the world of figures made from modelling chocolate. All I’ll say on this topic is GIVE ME FONDANT ANY DAY! Modelling chocolate has its benefits including taste and not drying out, however it’s major fault is that it melts. One thing I’ve learnt during my 6 weeks at BGC is that I have hot hands and touching melty things is a no go.

Friday returned us back to our lovely ganached cakes and we got to cover them with modelling chocolate, instead of fondant. I found this a more difficult medium to work with than fondant. It is also more expensive. It does however, taste a lot better. Ahh, conundrum!

Modelling Chocolate Covered & Decorated Cake

Once covered, we were allowed to decorate our cakes however we liked with modelling chocolate. I was quite happy with the result!

This brings us to week 6. Exam week!

We had a bit of relief on Monday with a day split between painting on cakes and a photography seminar. Let’s get one thing straight: I am NOT a painter. There is a reason I dropped art in my first year of high school. My attention span for such tasks is basically non-existent and within the first half an hour of painting I was ready to bang my head against the wall.

So what do I do for my exam practical? Paint the entire cake of course!

Our exam was split into three parts. A written assignment, a 3 day practical ‘celebration cake’ assessment, and a theory exam. For our practical, we were each given a fake client with their cake request.

My cake had to be for a young man who has been accepted into a Landscape & Garden Design programme, after which he’ll be heading to the UK to study at another Garden Design School. His dream is to one day own his own landscape company and his parents are hosting a party to celebrate this next step in his career.

This raised one critical problem. My first instinct when hearing ‘garden design’ is to decorate the cake with beautiful flowers – alas, being a cake for a young male, how does one make it a masculine design?

My conclusion: succulents!

First Term Exam Prac at Bonnie Gordon College

I based my design on this Corten Steel Succulent Wall, although in the end it’s debatable whether the cake looks like Corten Steel or wooden floorboards – either way, it gave off a more masculine, rustic vibe.

Thankfully first term exams have now come to an end and I now just have to wait anxiously for the results!

Montage: May 2014

One whole month of living in Canada and attending Bonnie Gordon College is over!

Only three to go now – wow.

It’s been a crazy busy month and I have been flat out sharing my time between college, swing dancing classes, and trying to fit in a little bit of a social life and seeing some touristy sights.

I’ve fallen into such a routine that when it came to put together this months video I didn’t think I’d have anything interesting to share. I was incredibly surprised when I had to find a longer song to fit in all my adventures! I guess I’ve done more than I thought!

Here’s my latest monthly montage: all Toronto, all the time!

My first month in Toronto has been incredible. The occasional waves of homesickness are quickly beaten away by knowing what an incredibly opportunity this is!

Bring on month 2!

Week 4 at Bonnie Gordon College

This week our classes at Bonnie Gordon College (BGC) were all about sugar flowers!

I’ve been really excited about this part of the course because while I’d made a couple of sugar flowers in the past, I just wasn’t really ‘getting it’. I guess my patience for working with such delicate petals wasn’t up to scratch, and I’d ended up just plain frustrated in my previous classes. Frustrated, and with broken flowers. Sigh.

Our instructor for the week was the very talented Jenny Maw who solely teaches sugar flowers at BGC. Her creations are so beautiful that I could hardly tell they weren’t real flowers!

I admit, at the start of the week I found myself stuck in my frustrated zone and things weren’t really going as planned. My first attempt at making ranunculus was embarrassing to say the least (and they’re so easy!) and I think peonies will cause me some headaches for a while longer.

However, but the end of the week I was feeling much more comfortable in working with the gum paste, wiring petals together and trying my best not to be too heavy handed and break ALL the things.

See? Ranunculus weren’t so bad in the end! 

I will say one thing – the humidity of Toronto and gum paste does not go well together. The first couple of days this week my hands were so hot that I could barely touch the gum paste without damaging the flowers. It made me a little homesick for dry ol’ Adelaide.

Thursday we started putting together flowers for our own cake design, and we also received a lecture from Bonnie Gordon herself on flower placement and structure of cakes. She shared a lot of really great information, especially for those in the class who have don’t have experience with structure and transportation of cakes.

I was quite pleased with my end result – not bad for a girl who has never done many ‘floral’ cakes!

Final results of Gum Paste Flower week at Bonnie Gordon College

The part I was most excited about were the succulents! Although they weren’t part of the teaching curriculum for the week, we begged Jenny to show us the secrets of the succulent. Such an ‘in’ thing at the moment, I was so happy with how they turned out! Having never been demonstrated how to make a full succulent, I was really quite hesitant to see how they would come together. They really weren’t looking too good until I put their final row of leaves on and suddenly they took shape!

Close up of the feature flower of my cake – a delicate rose!

It was pointed out to me that all of my cakes in the course so far have ended up being pink and/or blue. I haven’t done this intentionally, but I guess you can tell what my favourite colours are!

One month down – three to go!

Week 3 at Bonnie Gordon College

This past week was a short week at Bonnie Gordon College after a public holiday on Monday.

What was it for? Umm… something called Victoria Day to celebrate Queen Victoria and her birthday? Maybe? All I know for sure was that it was an extra day off! Yippee!

The week began on a less than fun note for me – fruit filled cakes. Yuck!

I know, you’re all thinking “Whaaaaaat?! What’s wrong with fruit filled cakes?” and I’ll tell you what. Nothing, except me and my dislike of fruit in cake.

I’m one of those weird people who doesn’t like cooked fruit at all. I’m also one of those weird people who don’t like to mix certain flavours. In my mind, cake goes well with chocolate. Oh, yes it does. Cake can also go with fresh strawberries and cream. Mmm-mmm. But cake filled with raisins? Blurgh! Just like how I don’t think Nutella should go on bread. Yes, you may all recoil in horror and flee from this blog. Haters gonna hate.

Surprisingly, the class didn’t start out too bad. Carrot cake – yum! What could go wrong with that?

Carrot Cake with Cream Cheese Frosting – and raisins, argh!

See those black spots? Those are raisins. Noooooooooooooooooooooooooooooo!

It was okay though, because up next was Banana Cake. You can’t go wrong with banana cake – or so I thought. 

The cake itself was fine. But then we filled it with a fruit compote flavoured buttercream. A blueberry buttercream to be exact. Blueberries and bananas? No. Just no. Another cake ruined.

The day wasn’t a total waste however, as we did get to finish baking the last batch of cookies from the prior weeks International Cookies day. Helloooo checkerboard cookies. Don’t they look cute?

Checkerboard Cookies

They were a little bland, but I think if they were sandwiched together with a yummy filling like a Pastry Cream, Buttercream or Ganache they would be divine!

Wednesday to Friday brought us Intermediate Cake Decorating. Ahh, my love! Decorating days make me so much happier than baking days. I immediately focus more and relax at the same time. Decorating days feel like home.

We went over some new techniques, and built up to our final day of decorating on Friday where our goal was to use as many of the techniques as we could. This was quite a challenge for me, since if you are familiar with my style of cakes, they are generally quite clean and simple. I’m not the type to make a cake too ‘fussy’.

Considering a lot of my decorating experience has been with novelty cakes, I pushed myself out of my comfort zone to focus on a ‘pretty’ cake. Ruffles, roses, crimping, pearls, lustre – I tried to fit in as much as I could without making the cake look cluttered!

I had originally planned to add some piping to the cake as well, since it was another technique I wanted to practise, but as I got to the end I knew that it would take the nice, clean cake much closer to the borderline of ‘tackiness’.

I am still having a mighty struggle with my ganache training and obsession with getting sharp edges on my fondant, to now working with buttercream and trying not to squish it. I still remain unconvinced on using buttercream under fondant, and I cannot see myself ever enjoying the process.

I find myself regularly thinking “Why haven’t they invented a better frosting to use under fondant? Oh wait, they have!” and longing for my ganache scrapers.

It is all a learning experience though I suppose, and this journey in buttercream will make me a more versatile decorator. Next weekend I am acting as a Teachers Assistant for Bonnie Gordon College’s new ‘Buttercream Cakes’ class and I am very much looking forward to what I can observe.

Australia’s Sweetest Morning Tea 2014

Did you miss it?

Australia’s Sweetest Morning Tea was this past Thursday 22nd May from 8am to 9pm AEST!

It was such an incredible day, although sadly due to the time difference I was asleep for most of the excitement.

I’ve talked about ASMT in previous posts, but if you are new to the blog and have no idea what I’m rambling on about, basically it is an E-vent that showcases the talents of Australia. The entire E-vent was published online via Australia’s Sweetest Morning Tea Blog and Facebook page, as well as on each contributors page.

Cakes, cupcakes, cookies, dessert tables – all sorts of beautiful events photographed and published online and in a magazine, raising awareness and funds for cancer research.

Just like last years e-vent, 2014 was incredible! The talent was very impressive and the amount of effort obviously put into each shoot was enormous.

If you did miss it, make sure you check out all the photos, and even better – the magazine is now available to view online here!

Here’s a look at the photoshoot put together by myself, the talented Kate from Vanilla Rose Cakery, and the creative Natalia from Natalia Chippillo Photographer

Sugar Push, Vanilla Rose Cakery & Natalia Chippillo Photographer teamed up for ASMT 2014

You can view our full photo shoot on the Sugar Push Facebook page here.

ASMT is brought to us by four big forces being The Cupcake Lady, Blissfully Sweet, Darling Details and Pretty & Print. I’d just like to take this opportunity to say a huge THANK YOU to these wonderful ladies who put so much time and effort into making this E-vent a reality. They really do not get enough credit for the work they put in.

While I’m on the topic of thank you’s, two big ones have to go out to my team. Kate – you are so wonderful and talented and thank you for joining me on this adventure! Natalia – we could not have done this without you! You took our crazy ideas and made them something beautiful.

Sugar Push, Vanilla Rose Cakery & Natalia Chippillo Photographer teamed up for ASMT 2014

The magazine will soon be available to purchase in hard copy where you can keep it forever and indulge whenever you choose. We are pleased to say that $5 from the sale of every magazine goes directly to The Cancer Council. Please note that the sale is a not-for-profit sale and all monies collected are for the publishing of the book as well as the donation.

Of course, the whole point of this event is to raise funds for cancer research, so if you have enjoyed viewing Australia’s Sweetest Morning Tea, please click here to visit the Biggest Morning Tea charity fund if you would like to donate to this wonderful cause.

Thank you!

Week 2 at Bonnie Gordon College

I can’t believe I’m about to start my third week at Bonnie Gordon College. The time is just flying by – only 14 weeks left!

The past week was incredibly fun with a lot of variety.

Monday kicked off with our ‘Intro to Piping’, with the entire day practising basic piping techniques. While I had already been taught some basic piping skills two years ago at Planet Cake, this class definitely extended my knowledge and of course, everything gets better with practise!

Tuesday brought us a class on ‘Creaming Method Cakes’ and we baked the most delicious lemon cupcakes with Italian Meringue Buttercream, along with a marble cake, which I masked in Chocolate Italian Meringue Buttercream.

Oh, Italian Meringue Buttercream – you are my new love. I will talk more about Buttercream in a separate post very soon – I could talk about the topic for hours! For now, just know that Italian Meringue Buttercream is rocking my world big time.

Wednesday was all about Cupcakes & Jam! We made orange cupcakes & mixed spice cupcakes, along with candied orange and apple slices, orange curd as well as jam and marmalade.

Orange Cupcake filled with Orange Curd, topped with Cream Cheese Icing & Candied Orange

Well… we were meant to make marmalade. Apparently my baking partner and I are not very good at multi tasking and burnt out marmalade terribly. Oh, the smell was awful! So too was spending the rest of the day cleaning that damn pot.

Tip: Adding water with baking soda to pot and bringing to a simmer really helps to get it clean. Also scrubbing with baking soda afterwards helps get those final bits off. I got the very black pot back to shiny silver again. Success!

Our mixed spice cupcakes were set aside for Thursday, which was the most exciting day of the week because we made…

Cupcake Bouquets!!!

Cupcake Bouquet Class at Bonnie Gordon College – created by Miss Sugar Push

This is probably my favourite thing made so far in the course. It was just so beautiful! I find piping rather relaxing, and piping cupcakes is much less stressful than piping on a cake. I could pipe these babies all day!

Except roses… do not talk to me about roses. Last week was incredibly humid here in Toronto, especially on the day we made these bouquets. The rose petals were really insistent on melting into one another and making a hot mess! Arrrgggghhhhhh!

Friday introduced us to ‘International Cookies’. We ran out of time to finish baking all of them (checkerboard & pinwheel cookies coming soon) but we did finish off two very cute types.

Firstly, these Pesche cookies were my favourite because they were just too cute! Look at those little sugary-bum-like peaches! Aww!

Pesche Cookies

They were filled with Pastry Cream which was sooooo yummy!

Second on the menu for International Cookies were these Linzer Cookies. Apparently they smelt like Christmas with all the Cinnamon, but coming from Australia it didn’t smell like any Christmas I’ve witnessed! For me, salt water, cold meats and fresh seafood smells like Christmas… mmmm summer.

Linzer Cookies filled with Raspberry & Strawberry Jam

The rest of the cookies will be baked tomorrow, while we also look at Fruit Filled Cakes! The rest of the week will be spent on Intermediate Cake Decorating, which I am beyond excited for.

Coming to this Diploma Programme, I wanted to keep an open mind in terms of Confectionary Art and what my speciality may be in the future. While so far my focus has been on cake decorating, I really wanted to see if maybe I’d enjoy cookies more, or pastries, or maybe chocolates. I still have a lot more to experience, but I must admit that so far I am just feeling more and more in love with the art of cake decorating.

Let’s see what this week will bring!

Week 1 at Bonnie Gordon College

Last Friday 2nd May, I attended my orientation session at Bonnie Gordon College of Confectionary Art (BGC).

I officially began my classes this past Monday and have now completed the first week of my Diploma of Confectionary Art. The strange thing is it feels like I’ve been there forever!

BGC Orientation Day – Uniform, Tool Kit, Text Book & Work Folder!

Our instructor for this week has been the fabulous Julie Montgomery who is incredibly talented and knowledgable. It’s incredible to be learning from such talented decorators! We kicked off Monday with health & safety and our first of many tests throughout the programme. Talk about a stressful first day!

Day 2 let us delve into ‘intro to baking’ where we whipped up two ‘one bowl’ cakes. First a chocolate cake which we later masked in Swiss Meringue Buttercream, followed by vanilla cupcakes. The baking was enjoyable, so too was learning how to make the Buttercream. We talked about the science of baking and the ingredients in terms of what they do and how they react with each other.

Vanilla Cupcakes with Swiss Meringue Buttercream

Masking the cake in buttercream was painful to say the least. While I have done a few buttercream cakes recently, I have never worked with Swiss Meringue, nor have I covered buttercream in fondant or had to make it perfectly smooth with sharp edges. Yikes!

Things started off well, but my perfectionist side got the better of me and the more I tried to improve on something good, the worse it got. In the end, I was the last person still trying to get my buttercream right and had to end up putting it away in the fridge to come back to another day. I’m sure most cake decorators would agree that when you’re frustrated, sometimes it’s just better to walk away and come back to it later.

Day 3 took us into our ‘intro to decorating’ – hallelujah! Something I’m good at!

First cake at BGC, practising covering in fondant, crimping and embossing

We learnt about fondant and gum paste, and how to make our own if we wanted. We practised covering dummy cakes in fondant and I am happy to say that this went much smoother than my buttercream adventures the day before. Despite the fact that I didn’t have the necessary tools to get perfect ‘sharp edges’, and I wasn’t used to the type of fondant, which is much softer than I’m used to (Bonnie Gordon brand fondant, available to purchase from the college. Very different to Bakels, but I think I like it almost as much!), my coverings were great and my edges were sharper than most.

The rest of our time over days 3-5 were spent learning decorating techniques such as crimping, embossing, ruffles, bows, and some basic flowers. Finally, we finished up our buttercream cakes by levelling the buttercream (and fixing for those which needed it, like mine – desperately!), covering in fondant (my first time at covering buttercream in fondant EVER), and decorating using techniques we’d learnt that week.

First Buttercream Cake I have EVER covered in Fondant – Yippee!

I really wanted to include as many techniques as I possibly could into my cake design, without making it too ‘fussy’ as I am one who likes designs to be neat and simple, yet effective. I crimped the edge, embossed a fondant ribbon around the bottom, and created a pinch rose for the top. I expanded my pinch rose out with ruffles to turn it into a sort of ‘pinch-rose-ruffle-heart’!


The final technique I’d planned to use was a bow to finish off the fondant ribbon, however we quickly ran out of time. Maybe next time!

So that was Monday to Friday – you’d think after such an intensive week I would look forward to sleeping in on a Saturday, right? Well, being the nerd that I am, I decided to volunteer as a Teachers Assistant for the one day ‘Intro to Decorating’ class that BGC runs on weekends.

I spent another whole day reviewing everything I’d learnt over the past 3 days, plus picking up some extra tips from the amazing Sally Bratt, of House of the Rising Cake!

What a week! I am feeling so comfortable at the college, it’s starting to feel like a second home already – and the smell of cookies baking from other classrooms is an added bonus!

Macarons with Mardi Michels

Last Friday night – after my orientation at Bonnie Gordon College – I did not rest! I jumped on the subway and headed a few stops down to Nella Cucina on Bathurst Street. Being the impatient person that I am, I didn’t want to wait until July to learn how to make macarons in my Diploma Programme – I wanted to learn how to make them now – with Mardi Michels of the wonderful blog, eat. live. travel write.

This was probably the only time I’ve gone somewhere new in Toronto where I haven’t gotten lost along the way – high five for me!

Of course, due to the fact that I allowed time for getting lost I ended up arriving wayyy too early. Being far too cold to wander around, I ventured into the store anyway and began browsing. I ended up chatting to a guy (perhaps the owner? A manager?) about KitchenAid prices and how they vary so much. Eg. normal prices are around $300 in the US, $350 in Canada and $750 in Australia. Sigh.

The staff at Nella Cucina were all very friendly and happy to help with any questions. After I’d looked at every item in the store, and looked at them again, and a third time for luck (I was really, really early), I decided to venture upstairs to where the kitchen was.

A bar was set up with soft drinks and later, Nella Cucina’s Sommelier (at least, I think that’s who it was – I was talking too much to hear the introduction. Oops!) turned up to share some Prosecco with us. Again, I missed this as I was too busy talking. Gosh darn it!

Mardi started us off with a demo and my constant talking ceased (… mostly) as I took in what was happening. Ingredients, techniques, piping, yumminess, etc!

Mardi Michels getting her ‘pipe’ on at Nella Cucina

Sadly I was too busy watching, chatting, doing a tiny bit of piping (apparently piping macarons is quite easy after piping on cakes!) and just generally enjoying myself too much to take any more photos.

After our macarons were out of the oven we all got to work matching up the ‘shells’ and
filling them with deliciousness! White chocolate, cream cheese, marshmallow and a dark chocolate & raspberry ganache. Mmm-mmm!

There were a few dramas throughout the night with oven problems and some macarons not looking quite as perfect as we’d liked – but hey, that’s all part of the learning process!

By the time we were all done, we each went home with a container of 6 macarons. We also got some time to browse in Nella Cucina with a bit of a discount! Having spent so much time browsing earlier, I already had my eye on a maple leaf cookie cutter. Not being one for tacky souvenirs, I’ve decided to start collecting cookie cutters to represent places I’ve travelled. This is my first!

Maple Leaf Cookie Cutter from Nella Cucina – collecting cookie cutters from my travels

What a great night! I met some wonderful people, had a whole lot of fun, and went home with some super yummy macarons!

I was even nice and shared them with my housemates! Well… half of them (the macarons I mean, not the housemates). I just had to try a marshmallow one, and the two white chocolate ones were mine – no sharing of those! Nooo way!

Yummy white chocolate macaron!

Thank you to Mardi for a wonderful class, and to Nella Cucina for hosting!