Decorating mostly vanilla bean biscuits, using rolled fondants and royal icing. I love using elegant and historical springerle molds, and making designs that are pretty and that largely appeal to adults. I started about three years ago, and now work part time from my home kitchen. Previously a qualified pastry chef in the UK, and I have ran my own pastry kitchen. After four children, and migrating to Australia, doing this satisfies my creative cooking side.
I look mostly to fashion and nature for inspiration, to help me get colour palettes together, and advanced 'teachers' to help me with techniques.