January 2012 - Tip of the Month

Swiss meringue buttercream is decadent and versatile and just so much smoother than traditional American icing. It's not difficult to make and it freezes well so make a big batch and have it on hand to flavour as you choose and frost up a batch of cupcakes in a flash.

December 2011 - Tip of the Month

A gluten-free Christmas doesn't have to be a boring one. Make it easy by choosing recipes that don't call for flour.

For the best pies and tarts, you need very cold pastry and a very hot oven.

Chocolate chip cookies.... make your favourite recipe even better by using the best ingredients.

Lavender is being harvested this month. Try it with sweets and savouries.