What a way to make a living! Boy, Dolly Parton was right. And I know, because I used to work 9 to 5. But lucky for me, that’s not my life anymore. It’s more like working literally every hour that the universe sends, and then bumming around with nothing to do for a few days.
Yes, the freelance, blog-lady life is a strange one, a true roller coaster. So I thought I’d share some of what I’ve been up to outside of this space!
This is a cake that I created for the Australian company Queen Fine Foods – I completely adore their Vanilla Bean Paste, and it was (and is) a total pleasure to work with them.
This gargantuan chocolate giant has layers of dark cocoa buttermilk cake, malted fudge, cookie crumbs and toasted marshmallows. You can get the recipe here!
This is another lush recipe that I put together for Queen. A Raspberry Vanilla Bean ice cream float. I was so psyched to spread the word on floats – you all know how obsessed I am!
This one has a fresh raspberry syrup, actual raspberries, vanilla bean ice cream and a splash of soda. Solid fun times, you guys. Recipe here!
This ridiculously good looking pavlova was something I created for the lovely Kristin over at Dine x Design. We have a ridiculously fun ongoing series called Made by Mail – I get a crazy new curve-ball ingredient every couple of months and come up with something cool!
This one was celebrating whiskey with a Whiskey Poached Pear Pavlova – check it out!
These Peppermint Pastels were super-fun to make, and the combination of white chocolate and cool peppermint was a total revelation for me. They work so well together! Recipe here.
Another recipe for Queen Fine Foods – these cupcakes are stuffed with a dark chocolate and coffee ganache, and then slathered with mascarpone cream. So, in essence, these are a portable hand-held tiramisu. I mean, it’s about time we could eat tiramisu with our hands, right? Recipe here!
This Shichimi Togarashi Caramel Corn is from a while ago, but dammit I just love it so much, I had to share it here again. It’s so good! Shichimi Togarashi is a Japanese seven-spice blend with sansho peppers, nori, sesame seeds and orange peel among other things. Combined with the buttery caramel corn, it is BONKERS! A must-try – recipe here!
And this is just a gratuitous shot of that cake again, because COME ON, have you seen this thing? It’s a beast. A rich, decadent beast. So that’s what I’ve been up to lately – how about you?
xx Sarah.
Woah you’ve been busy! Absolutely in love with that s’mores cake. Looks gorgeous.
Wooooah! I just ate my first Pavlova at a dinner party with Sara (from Cake Over Steak) and I loved it! That plus whiskey? Shut up. Going to make that one ASAP!
Oh my gosh I love each and every one! Your blog is amazing! Thanks for sharing
Omg sarah!!! These look like it took forever to develope + photograph! I really admire how dedicated you are…
These all look so amazing!!! How will I be able to choose which one to make first??? ;D
oh that pear pavlova <3
Slowly poured chocolate is the definition of beauty! These all look amazing Sarah.
I couldn’t agree more! Thanks Nate!
xx
Sarah
“welcome to the freelance life, baybeeee” (insert 90s austin powers style guy here) congrats Sarah! you are mega talented and fun and every one of these photos makes me want to gain 15 pounds from eating every bite. that raspberry vanilla bean float photo … drippy syrup… swoon. Looking forward to all of your adventures. xo
I fell in love with your amazing food styling Sarah, and used it to create my own s’mores layer cake! All my co-workers and friends are raving about it, thanks to you. If you’re interested, here’s the link: http://www.crumbkitchen.com/2015/08/31/decadent-smores-layer-cake/ :)