Remember when the most important thing on your to-do list was deciding which treatment to take from the corner bakery? Foeb Wood indulges our childhood memories with new and better melting moments, iced buns, and Lamington-spoiling change: you want them all.
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Bee sting cake
"The base of this cake is an airy, buttery brioche. Drenched with honey syrup and filled with rich custard, there’s everything to love about it. It's best eaten on the day it’s made," says Phoebe Wood. You will need a piping bag with wide fluted nozzle for this recipe.
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This recipe proves you are truly never too old for finger buns
"I've given these nostalgic treats a little modern makeover with this recipe for sour cherry and rosewater finger buns," says Phoebe Wood.
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Neenish tarts (that actually taste good)
"These are an iconic Aussie bakery treat, but stuffed full of mock cream, they can be incredibly sweet. Here I've used panna cotta and white and dark chocolate ganache for Neenish tarts that taste as good as they look," says Phoebe Wood. Begin this recipe at least 4 hours ahead.
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Lime and passionfruit melting moments
This melting moments recipe couldn't get easier, and the fruity spin on this classic dessert makes the treat even better.
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Lemon and vanilla slice
This classic Aussie dessert is perfect for any entertaining, or at-home occasion. Begin this recipe at least 6 hours ahead.
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Spiced apple turnovers
Spiced apples are the star of this pastry, and are wonderfully paired with golden puff pastry in this sweet treat.
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Lamingtons with blackberry jam and vanilla cream
There's nothing wrong with traditional lamingtons, but Phoebe Wood's pimped up twist with blackberry jam and vanilla cream is on another level.
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