Brooke Mulholland

Recipe for Sri Lankan Love Cake, using CSR Rapadura Sugar

Verusca Walker shows us how to make chocolate carrots with Sprinks Choco Drops just in time for Easter!

Chocolate Polishes by Mad About Colour are 100% edible! They don’t change the taste of the chocolate, are quick and easy to apply and they don’t smudge off the chocolate.

We all have time constraints. And we often look for convenience, value and quality! We couldn’t be in better luck with Dollar Sweets Chocolate Mirror Glaze. Everything you can imagine in one delicious bottle!

A wonderful picture tutorial from A Sprinkle On Top using a custom cookie cutter to create these cute ice-creams!

Tutorial for Anna Polyviou’s Passion Fruit Log, first published in ‘The Christmas Table’ ebook by the ACDN.

The Cake Pod’s Wedding Cake boxes are great to use because they are made of thicker cardboard to regular boxes, they are extra sturdy, which makes them better for handling when travelling with heavy cakes.

Tutorial for the Candy Cane Cake by Karen Stack of Lick The Bowl. This was first published in ‘The Christmas Table’ ebook by the ACDN.

Tutorial for the Poinsettia by Jenny May, Sweet Temptations. This was first published in ‘The Christmas Table’ ebook by the ACDN.

Adorable Mr & Mrs Claus Cupcakes by Kerry Tang, Cuppy & Cake. This tutorial was first published in ‘The Christmas Table’ ebook by the ACDN.