AD | Look at that cuteeee little reindeer! I felt terrible when its face got smooshed at the end 😭 This is the Chocolate Reindeer ft @mrscrimbles Big Choc Macaroons! It’a a chocolate mousse cube, filled with those Big Choc Macaroons, a vanilla financier and hazelnut praline. Then I just used some royal icing to create the face and antlers! Grab yourself some @mrscrimbles Big Choc Macaroons in the free from aisle at your supermarket, they are my fave! Link in my bio to the full recipe 🦌 #MrsCrimbles #ActsOfCakeyness #Ad
AD | The edible Nespresso capsule! To celebrate @nespresso.uk Black Friday deal - they challenged me to make an edible Nespresso capsule…easy peasy right?! 30 broken capsules later and I finally got it 🙌! Using some of the Vertuo Plus capsules, I created a mold which I lined with a pearl lustre spray and blue cocoa butter. Then I filled it with all those classic tiramisu flavours including a coffee soaked jaconde sponge! I thought about finishing the video and putting the capsule in the machine but you know that would be a bad idea 🤣 I’ve been drinking Nespresso foreverrrr and this Black Friday deal is 🔥 Nespresso VertuoPlus machines are reduced to £89, accompanied with 100 complimentary coffee capsules, and a two month coffee subscription! Click the link in my bio to find out more! #NespressoBlackFriday #Ad
The Magic 🎱 Ball! Well…kinda not so magic as if you shake it, it will explode and you’ll get a face full of blueberry compote. This one was a real rollercoaster - trying to get that little white dot perfectly round in the middle took about 2,503 attempts and I still only got one to work!! I’m glad this one is done though - I’m a bit mehhhh about it. It’s annoying that the mold had a ‘lip’ on it, so the ball isn’t perfectly smooth and melting the two half spheres together meant that you could see the seam. All a bit too messy for my liking 😣 But, I basically created the whole thing from scratch with stickers, a ring mold and some foil so I’m happy with that. I filled it with a blueberry compote, mascarpone whipped cream and a vanilla streusel. The filling was sooooo good 🤤 I just wish I’d had a pool cue, then I could’ve made a white ball from white chocolate and knocked the two together at the end 😂
Introducing to you, the all new, 2019 official, 100% Edible Apple iPhone 11 phone case 🤣 Is it shock resistant? No. Does it fit the phone perfectly? Debatable. It is heat proof? Absolutely not. BUT...it is 100% edible so who cares about all those features anyways 😅 This week I got the most incredible toy from @teammayku *gifted* - who sent me their table top vacuum former which is a game changer! I used it to form my phone in its case, and build a reusable chocolate mold to test, and test and test 😂 I sprayed it with cocoa butter and then created a chocolate shell. Given that thin shells of chocolate are pretty fragile...the feasibility of it fitting my phone perfectly was always flawed lol. This was just the first go with the Formbox though, but imagine the possibilities 🤯 And also just wait for the cut at the end of the video 🤣 What do you think @apple - can we stock some for Christmas?!
I’m going to be on @foodnetwork !!!!😭🥳🔥 So excited to be a guest judge on 3 episodes of “Christmas Cookie Challenge” starting with the season premiere which airs on Monday 4th November at 11pm EST on @foodnetwork ! I got to judge alongside the amazing @thepioneerwoman @brandimilloy @chefeddiejackson as we watch some of the best cookie makers whip up hand crafted treats! I can’t watch from the UK so you guys have to watch for me!! Tag me in your stories so I can see how I did 😂 ahhh I still can’t believe it!!
THE CORN!! 🌽 3 weeks spent making this thing! If you’ve been following it on my stories, it’s been a journey. From figuring out how to mold a corn to making it yellow, to crafting the leaves…wow. Now, there is one issue in that I made the chocolate shell wayyyy too thick. Because my gelatine mold came out of the fridge, the moment I poured chocolate into it, it kept setting so fast that I ended up with a shell that was much thicker than it should’ve been (I dare say it’s borderline inedible 🥴) But I couldn’t bring myself to make another mold and start over, so thick it is! I wanted to curl the leaves too so that they were ‘peeling’ away but after smashing about 6 I gave up 🤣 I tried to stick with the ‘corn/popcorn’ theme and went for a brown butter frangipane, whipped salted caramel cream and a vanilla mousse. Frankly, once I’d made the shell I could’ve filled it with soil and I would’ve been happy! So anyways, here it is, AT LAST!
Bake It Better is LIVE! I am SO excited that the first set of classes for my online baking school are available! To celebrate, I’m giving away four year long memberships for two people and their friend - all you’ve got to do is tag your baking buddy in the comments and I’ll announce the winners on Thursday! Months and months have gone into making this happen, and I’m so so proud of the end result. The production quality is absolute 🔥 and the videos go into every little detail about each recipe. The first month is focused on cake, so you get to learn how to make a Victoria Sponge, a Naked White Chocolate Drip Cake & a Velvet Sprayed Cake. As a member, you’ll get access to 3 new in depth recipe videos every month, PDF recipes, equipments lists and membership to the private Facebook community page. Every month we will cover a new topic - pastry, tarts, bread, petit gateau and everything in between! Click the link in my bio to sign up and join the baking party!
Well…I think I might’ve just designed the new Autumn/Winter Yeezys in bright orange 🤣Wowwww…I made the chocolate decoration and I was like ‘Matt this is aggressively large and aggressively orange’ but then I thought, can I realllllly be bothered to make them again. Nope. So here it is, the new chocolate orange Yeezys. Despite looking like some mildly futuristic sneaker - the flavours were 🤯 I decided to try confit orange peel and it blew my mindddd. I’ve only ever added orange zest to flavour something “orangey” but confit orange peel is NEXT LEVEL! It’s a mascarpone mousse with a dark chocolate hazelnut brownie topped with confit orange peel. Don’t forget there’s only 5 days left to grab a discount for my online baking school - click the link in my bio to get it!
Velvet Sprayed Cake 🔥 This is the “Tier 3” cake from the first set of classes in my new online baking school, Bake It Better! 4 Layers of THE BEST chocolate cake, Swiss meringue buttercream, a matte white Isomalt sail finished with a “vined ombre blue velvet effect! The classes officially launch in 11 days on October 1st 😱 If you click the link in my bio and sign up in September, you’ll be emailed a 20% discount code straight away - imagine lightning speed but quicker, in ya inbox! You can use it for 20% off your first month or an annual subscription! As a member you can also join the Bake It Better community which is already poppin’ - we’re doing live Q&A’s every week, bake-a-longs - it’s all going off!
AD | It’s a lemon finger..or a Swiss cheese finger, one of the two but I can’t quite decide! I’m back with @mrscrimbles and this time we whipped up this lemon dessert using her Classic French Madeleines. I sliced them up and layered them with a citrus crumble, tangy lemon curd and a lemon cream. Then I decided to cover all that beauty up with a white chocolate cage 😂 I felt some serious guilt cutting through this one, the cage was so perfect!! You can find the Classic French Madeleines if you pop down the free from aisle in your supermarket. Click the link in my bio for the full recipe! #MrsCrimbles #ActsOfCakeyness #Ad