Oh Baby! A cheats lemon curd & vanilla buttercream naked cake

In April we celebrated my sister’s baby shower. It was a surprise, and in hindsight probably not the best decision to surprise a heavily pregnant woman haha but it was such a lovely day of celebration and luckily taken very well but my beautiful sister. If anybody knows me, they know that I love to entertain, from preparing food to decorating I love the whole process, even though at times it can be very stressful. At the time of my sister’s baby shower, I had my son’s 1st birthday that I was preparing for the following month. Luckily my OCD was on overdrive (my poor husband) and I was incredibly organised.

Being time poor, working part-time and looking after a one year old, I had no choice but to be organised. I really had to think about the catering and what would be the easiest treats to make on the day. Being an afternoon tea style event I purchased things like yummy croissants and antipasto goodies, which made things super easy, meaning I could really concentrate on presentation and decoration. As we didn’t know the baby’s gender it was a very neutral affair with a rustic/classic theme. Whilst I had been organised, it’s only natural for a busy mummy to forget something and sure enough I forgot to order a cake and it was too late to order one. So I had to think quick.

I originally planned to order a naked style cake (I already had the cake topper and honestly I’m surprised I remembered to order that! Haha) and I thought surely it can’t be that difficult. The only thing that worried me was the sponge cake and the buttercream icing. I have a fantastic sponge cake recipe but I didn’t want to risk it failing and I had to factor in that if it didn’t work that I would need to allow time to start over. Time – a luxury I didn’t have, so I opted for the safe option and I called upon my good mate Betty Crocker. Best decision. All you need for this recipe is two boxes of her delicious vanilla cake mix and a substitution of regular milk with buttercream milk to give it a richer flavour. I made the sponge along with the lemon curd the day before to ensure I allowed them to properly cool before assembling on the day.

My other worry was buttercream icing. I’d made buttercream in the past and every time I failed, I would somehow always have the ability to split the buttercream. So I did a bit of research. Baking is such a precise art form, there is literally no room for error, so I really feel for people who say they “can’t do desserts”. The simple secret to ensure that your butter cream works every time is that your ingredients need to be at room temperature. Write it down, highlight it and ingrain it in your mind. It’s such an important step and I assure you that you will never fail. So here it is…my cheats lemon curd and vanilla butter cream cake.

Love Wifey xx


Cheats Lemon Curd & Vanilla Buttercream Naked Cake



Sponge Cake

2 x Boxes of Betty Crocker Vanilla Cake Mix

3 extra large eggs

80g butter, melted

180ml buttercream milk

Lemon Curd (Vitamix Recipe)

5 large eggs

1/2 cup fresh lemon juice

Zest of 3 lemons

1.5 cups of caster sugar

1/8 tsp salt

1/2 cup of unsalted butter at room temp

Vanilla Buttercream Icing

2 cups unsalted butter at room temp

4 cups confectioners sugar sifted

1/2 cup buttercream milk

2 tbsp vanilla extract



  1. Prepare the vanilla sponge cakes according to the package instructions. Instead of cutting the cake in half I divided the batter prior to baking to produce 4 sponge cakes altogether, alternatively you can slice the cakes after baking. Allow the sponge cakes to cool completely and store in an airtight container before assembling if making ahead of time.
  2. To make the lemon curd I used the Vitamix recipe available on their website here, alternatively you could use store bought lemon curd or your own recipe. This recipe can be made in advance and stored in the fridge for up to a week.
  3. For the buttercream I would make this on the day you are assembling the cake, and if I haven’t stressed this point enough, ensure all your ingredients are kept at room temperature before use. Use a paddle attachment on your electric mixer and beat butter on high until pale ivory in colour and very fluffy. Make sure you scrape the sides of the bowl while beating.
  4. Turn mixer on low, gradually add the sugar whilst combining and scraping the sides.
  5. Slowly drizzle in the milk and vanilla and mix until well combined.
  6. Turn the mixer on high and beat until very fluffy, it should look like whipped cream.
  7. To assemble the cake you will need to ensure that you have 4 sponge cakes in total, lemon curd and butter cream at hand. If your sponge cakes turn out uneven you can even them out by cutting the tops off. Place a generous dollop of lemon curd in the centre of the sponge and pipe ring of buttercream around it.
  8. Place your next sponge cake on top and repeat, until you get to your last sponge for the top. At this point only spread or pipe buttercream on the top of your cake and add your decoration or leave it plain.

Vive La France: Petit Tarte Tatin

In 2009 when my sister and I travelled to New York for the first time, we treated ourselves to a trip to The London, at the time the restaurant was run by Gordon Ramsay. It was the first fine dining experience I ever had and it was absolutely sensational and we even got a tour of the kitchen! Although a particular highlight of the night I have never forgotten was the dessert. It was a tarte tatin, a simple and super delicious treat. Despite the fact that I had been to France five years prior it was my first time that I had a tarte tatin! Quelle horreur!

Almost immediately after that crispy golden pastry and those caramelised apples touched my lips, I had to get my hands on the recipe. After searching every Gordon Ramsay cookbook I could find, I finally found the delicious treat I had been looking for in Gordon Ramsay’s Three Star Chef Cookbook. The recipe call for ready-made puff pastry but I just use frozen puff pastry sheets and it’s just as good, or if you’re really keen you can make your own.

Last weekend I had some girlfriends over for dinner and whilst I hadn’t even thought about making a dessert, which is very unlike me, I was completely horrified that I wasn’t more organised so I quickly had to think of a dish. I’d made this dessert a billions times before and I had all the ingredients at hand, so to make it a little more challenging I thought I’d try and make mini tarte tatins, and lo and behold the birth of the petit tarte tatin, the perfect mini dessert, for a tea party or event, or because let’s face it, they are just too cute!

Bon appetit!

Love Wifey xx


Petit Tarte Tatin



50g Butter

50g Caster sugar

4 x Dessert apples (e.g. pink lady) – peeled and cut in quarters or eighths depending on size of the apples

1 x Sheet of frozen puff pastry – thawed

Icing sugar & ice-cream to serve



  1. Pre-heat oven to 180 degrees celcius and grease a 12-hole muffin tray and set aside.
  2. In a fry pan on a medium heat add the butter and sugar and apples and allow them to caramelise until they are a golden brown colour all over, keep a good eye on it as you do not want it to burn.
  3. Divide the apples evenly in the muffin tin.
  4. Cut circles out of the puff pastry, about the size of your muffin tin holes, making sure they are not cut too small. Keep in mind that the pastry will shrink when it is baked. Prick the pastry circles with a fork.
  5. Place the pastry over the caramelised apples and immediately bake in the oven for around 15-20mins or until the pastry is golden brown and crispy.
  6. Carefully twist each tarte, they should not feel stuck to the pan, but should rotate freely. Turn the them over and dust with icing sugar and serve with some ice-cream.

Makes approx 10-12


My sister & I patiently waiting for our delicious tarte tatin @ “The London” – New York City 2009

Honeymoon Acai Bowl

Since our honeymoon in Hawaii, my husband and I have been eager to recreate the infamous acai (pronounced “ah-sah-EE”) bowl that’s been popping up on trendy breakfast menus around Melbourne. Many versions of the acai bowl I have tried have been too sweet and it’s taken me a while to get this recipe right.

The once humble, but absolutely delicious acai berry originates from Central and South America. Some studies have shown that the berry has a higher concentration of antioxidants when compared with other berries, therefore making it’s claim to superfood stardom, but I should note that the research on the health benefits of the acai berry is limited and a variety of fruits and vegetables found at your local green grocer are just as effective and more economical.

An acai bowl addiction can become an expensive one (approximately $9.50 per 400g of frozen puree packs), so it’s not something we would make every morning for breakfast. Having said that, it is a wonderful weekend treat that we love to reminisce over.

A hui hou – Until we meet again.


Love Wifey xx


Honeymoon Acai Bowl



2 x 100g Acai berry frozen puree packs (I use Amazonia, they are usually found in the frozen section of gourmet food stores and health food stores)

100ml Almond milk or Soy milk

1 handful of frozen berries (I love to use raspberries and blackberries)

1 frozen banana (or fresh – my husband likes it this way)

Fruit (I like to use sliced banana, strawberries or kiwi fruit)

Muesli (I prefer to make my own with seeds and nuts and low in sugar)

Shredded coconut

Flaked almonds


Method (Serves 2)

  1. Add the milk, banana, frozen berries and acai packs to your blender and blend until you get a thick consistency.
  2. Divide the mixture into bowls and top with muesli, shredded coconut, flaked almonds and fruit.
  3. Sit back, hang loose and enjoy the flavours of Hawaii!