More ideas from Rachel
My friend’s wedding is coming up this weekend, so the cakes were baked last week and are happily camping in the freezer, wrapped in plastic and tinfoil, awaiting transport to Vancouver in a f…

My friend’s wedding is coming up this weekend, so the cakes were baked last week and are happily camping in the freezer, wrapped in plastic and tinfoil, awaiting transport to Vancouver in a f…

5 Minutes to Toned Arms - a quick, easy workout you can do at home or in the office to get tanktop ready. No gym or equipment necessary!

5 Minutes to Toned Arms - a quick, easy workout you can do at home or in the office to get tanktop ready. No gym or equipment necessary!

coconut and raspberry cake

coconut and raspberry cake

Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You’ll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella butter cream! […]

Do you enjoy the chocolate and hazelnut flavors of the popular Ferrero Rocher candy? You’ll love those same flavors in this Ferrero Rocher cake made with hazelnuts, Frangelico, chocolate and Nutella! For this cake, I add pieces of waffle cookies for extra crunch and frost the outside of the cake with a Nutella butter cream! […]

For the Shortcrust Pastry Using a handheld or stand mixer fitted with the paddle attachment, mix together the butter and flour until there are no lumps of butter, and a fine crumb consistency is formed. Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't over-mix otherwise the pastry will become stiff and brittle. Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten ...

For the Shortcrust Pastry Using a handheld or stand mixer fitted with the paddle attachment, mix together the butter and flour until there are no lumps of butter, and a fine crumb consistency is formed. Add the sugar and mix until combined. Add the egg and mix until a dough starts to form. Don't over-mix otherwise the pastry will become stiff and brittle. Turn the pastry out onto a lightly floured surface, and bring it together until smooth and even. Form into a ball and flatten ...