In the kitchen with Tallulah

Monthly Archives: September 2012

This was a real rush job, a 19th Birthday Cake for my friend. The cake itself was actually very nice, but this was one of my first cake disasters. For some reason, the icing sort of melted of the cake and down the sides. It was very strange, when we opened the tin there was practically no icing left on top! So after a quick fix-up, it didn’t look half bad (but definitely not my normal standard).

My friend Jacob is a big Harry Potter fan, like me, so of course his cake had to be Harry Potter themed. I made a Gryffindor scarf, Harry’s glasses and Hedwig the Owl out of white fondant (dyed red and yellow for the scarf and black for the glasses), and the wand and broomstick out of marzipan that I dyed brown with cocoa powder.

Lemon Almond Yoghurt Cake

(from Gluten Free Goddess)


  • 1 cup ground almonds
  • 1/2 cup gluten free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 1 cup packed organic light brown sugar
  • 5 medium free-range organic eggs
  • 4 oz. light cream cheese, softened
  • 1/2 cup organic plain unsweetened yoghurt
  • 2 tablespoons fresh lemon juice
  • Lemon zest (fine grated peel) from 1 fresh lemon
  • 1 teaspoon vanilla extract


Preheat the oven to 350ºF. Line the bottom of a 9-inch Springform or cake pan with buttered parchment paper.
In a bowl whisk together the almond flour, sweet rice flour, baking powder, baking soda, sea salt and sugar.
Beat the eggs in separate large mixing bowl until they are light and foamy. Beat in the cream cheese and yogurt until combined.
Add in the lemon juice, lemon zest and vanilla; beat to combine.
Add in the flour mixture a bit at a time and beat on medium speed for a minute or two.
Pour the batter into the prepared cake pan. Bake in the center of a pre-heated 350ºF. oven for about 40 minutes or until a wooden toothpick inserted into the center of the cake emerges clean.
Cool on a wire rack; and release from the pan. Dust with powdered sugar.
Makes 10 servings.

Frosting – I iced this cake with lemon cream cheese frosting and decorated with fondant/marzipan shapes.

  • 80g cream cheese, softened
  • 30g butter, softened
  • 1 1/2 cups icing sugar, sifted
  • 1-2 tsp lemon juice (be liberal with this, add to taste)

Beat the cream cheese and butter together with an electric mixer in a small bowl. Gradually add sifted icing sugar and lemon juice, and beat until combined.



I’ve been sick for a couple of weeks which has unfortunately meant no baking for me 😦 This post is more for me to look through old photos of baking I’ve done and because I’m bored. Nonetheless, if you’re out there, enjoy!

The Gingerbread House 2010


My parents’ wedding cake, 2011 (Lemon Sour Cream Cake with Cream Cheese Frosting).

My aunt’s wedding cake (White Chocolate Mud Cake with White Chocolate Ganache)

*I made this when I was about 13, and it was some of my earliest work, hence the messy icing job. Don’t judge me!

I nanny for a couple who own a French restaurant. For Bastille Day (14th July) they commissioned me to make 50 cupcakes decorated in red, white and blue. They were apparently a big hit, and this is what they looked like:

*They were lemon cupcakes with cream cheese frosting. Decorated with a star tip nozzle (piped badly) and fondant flowers. I made a rose for each one (alternating red and blue) as well as a blossom-type flower in the opposite colour, then piped a little bit of icing into the centre of those. Finally, I shook edible glitter over each one. Voila!