These peppermint crisp ice cream sandwiches are one of my favourite flavours of South African summer. Inspired by a 'local 'n lekker' dessert, peppermint crisp tart, it is made with only 4 ingredients (like the pudding which inspired it) but is a much better suitor...

This almost-instant soft serve ice cream is made in a food processor or blender – so easy!

An authentic tiramisu recipe made with layers of espresso-soaked ladyfinger biscuits, cocoa powder and a light, fluffy mascarpone cream – it’s a classic for a reason!

A creamy no-churn date ice cream swirled with rich date syrup and toasted fennel.

A bright and cheerful butter cake to celebrate The Kate Tin’s 7th Birthday! Hooray!

A day in the life of an executive pastry chef at Constance Belle Mare Plage Mauritius is not all white beach and turquoise water!

A deliciously moist carrot cake (thanks to the addition of mashed sweet potato) with an interesting frosting

This cake/cheesecake is the best of both worlds; creamy velvety baked cheesecake on top of a moist spiced carrot cake – it is pure heaven! ⁠

Make an ice cream cone that’s as delicious as the frozen dessert inside it – it’s easier than you think!

A quick and easy way to decorate a show-stopping Christmas cake – and this one tastes heavenly too!

Can a dessert blogger and a pastry chef trust someone else to make their wedding cake? Nope! We made our own, of course!

This buttery Apple Yoghurt Cake with Miso Caramel is probably one of the best things I’ve eaten all year. And I eat a LOT of cake… 

A moist, dark, rich chocolate cake loaded with a ridiculous amount of chocolate. This is not a drill – I repeat, this is not a drill!

Ah freakshakes, how I love thee?! You’re 5 desserts in 1 and that’s probably why you’re so delicious!

Burnt honey adds a slight bitter edge and delicious contrast to the usually-sweet creme caramel. You’ll never make the classic version again!

Layers of impossibly light almond sponge cake sandwiched together with vanilla custard pastry cream and fresh raspberries.

A ridiculously easy and refreshing no-churn watermelon sorbet that can be made in your blender!

This cake is my second favourite way of eating milo – other than straight out of the tin with a spoon, of course!

These baked cake doughnuts are made by throwing everything together in one bowl! They have a crunchy biscuit layer on the bottom and are dipped in a glaze made with cereal milk.

Towering layers of crispy, marshmallowy marbled meringue, dark chocolate mousse, whipped cream and syrupy cherries