Raspberry and Rosewater Cake


Raspberry Rosewater Cake for the win!

Happy Mothers Day to all the wonderful women out there! Whether you be a wonder-Mum to whole tribe, first time Mum, Mum to be or hell, a Mum to fur-babies (Like me!) then I hope you had a wonderful day on the weekend. I’m not a fan of anything overtly commercial to be honest but I can never see the harm in celebrating any holiday- Christmas, Easter, Mothers Day etc are all what you make it in my humble opinion. Just bypass the Hallmark card and focus on what is really important; family.


My lovely Mum and I

This year, Mum and I escaped down to the Mornington Peninsula for a girls day- there was markets, shopping, Bellini’s and a lovely walk through a local sculpture park. A chilled but great day spending time with Mum.

I’m forming a habit of baking cakes to celebrate any occasion. I really try to give handmade gifts as much as possible and to be entirely honest my creative capabilities don’t really extend too far….so cakes and bakes it is!

This little gem was made using a brilliant base recipe from Sprinkle Bakes; you can find the recipe here; Sprinkle Bakes Raspberry Rose Water Cake. This is a brilliant layer cake recipe with a to-die-for Raspberry puree that just makes the cake. The rose water is perfect to pair with Raspberry, making it a lovely feminine and light cake.

The only little tweak I made to this cake is the decoration. Sprinkle Bake’s cake is beyond gorgeous but I was wanting to incorporate some fondant painting I’ve been playing around with. This honestly looks more impressive than it was I think.

All you need are some food colouring gels and rose water spirit (available from any good decorating store). Mix a touch of your gels with a dash of the spirit and you get a brilliant water colour like paint for your fondant!

A few tips;

*Roll out and paint your fondant in advance. I painted the fondant a day before and would have been happier to have this a little drier for adhering to the cake.
*When adhering to the cake when dried be very wary of trying to wrap the fondant onto a curve- you will 100% crack the fondant!
* There are endless possibility with the fondant painting! Be as creative as you like, I feel like this medium is a little easier to get some stunning and unique results compared to traditional piping.

Happy baking!

Snoz xx


Vegan Rum Balls


Delicious and easy vegan rum balls- sweetened condensed coconut milk is the key to success here!

These last few months have been a whirlwind so I have to admit I have not had the time to even glance at my little bloggy outlet. How shameful! This recipe has changed that though. I feel like anyone who has even been nervous to attempt vegan baking (or technically not baking as we have here..) needs to know this recipe. So here I am, back and messier than ever!

As a non-vegan, I have to admit I get a little nervy at the thought of sacrificing my sacred butter. However, when your vegan best friend is getting married and you’re throwing her bridal shower- you’ve got to learn fast! All in all I baked up vegan cupcakes, orange cake and these little guys- a nice addition for the dessert table amongst all the ‘standard’ baked-up treats.

I’m fussy though. When people hand me a slice of ground nut vegan cheesecake screaming ‘you’ll never know the difference’….man, I’m sorry but you can. I’m not saying it’s not delicious! There are some brilliant vegan recipes out there and I’m committed to trying as many as I can to find all these gems. BUT- it’s tricky to find them both budget friendly and a near perfect substitute for the non-dairy baking. These little balls of deliciousness are one of these gems! I definitely suggest giving them a go as man oh man, they are moreish.

The all important substitute; sweetened condensed coconut milk. By using this, along with a vegan cookie (stick to Nice biscuits by Arnott’s if you’re an Aussie) this is a really easy way to make a popular picnic bring-a-long vegan friendly.




1 can of sweetened condensed coconut milk
1 packet of Arnott’s Nice biscuits
3/4 cup desiccated coconut (+ additional 1 cup for rolling)
1/3 cup good quality dark rum
1/2 cup cocoa


  1. Blitz up your Nice biscuits in a food processor until they resemble fine crumbs. No food processor? Double bag the biscuits in paper bags and vent some anger on those bikkies with a rolling pin until you have fine crumbs. Be wary of splitting the bags though!
  2. Transfer the crumbs to a glass bowl and mix in the can of sweetened condensed coconut milk. I used the Pandan brand which you can find at Coles in the Asian grocery aisle. One note; this can be a little runnier than your typical sweetened condensed milk so expect your rum balls to be a little softer when molding than a usual recipe.
  3. Add your ¾ cup desiccated coconut, cocoa and rum and mix until well combined.
  4. Pour your 1 cup of remaining coconut onto a flat plate, ready for rolling. Prepare a baking tray with baking paper.
  5. With clean, cool hands form balls approximately the size of golf balls with the mixture. Working quickly, roll the balls in the plate of coconut to coat thoroughly.
    Transfer onto your baking tray. Repeat until all the mixture is used up.
  6. Pop your baking tray into the fridge overnight to firm the rum balls up.Then it’s guilt free, cruelty free, happy eating!

    Vegan rum balls among the chaos of party set up!

    Happy baking lovelies.

Snoz xx