Castor and Pollux

13/03/2024

13/11/2023

Continuous Training is very important and an experienced guiding hand even more so. Thank you for the workshop

10/11/2023

These are available to order, whether it's to say thank you to teachers for the year or just as an end of week treat ....

14/10/2023

Well today the competition is finally here.....nevous excitement to but we do

27/08/2023

So today i made spicy vetkoek today or koesister as would call it as i used her recipe.

02/05/2023

Making lemon meringue with is an old practice in South Africa. For this recipe i used recipe. Super easy and soooooo delicious. Takes me back to when it was made for me when i was a little one.

26/03/2023

When someone says your marshmallow looks burnt you tell them it's bruled, its a chef technique.....you being a chef.

11/02/2023

I don't often do savoury but I often try to do some interesting experiments and this turned out amazing.

23/11/2022

Lots of work go into make a croissant, all those rolls and folds for so many crispy layers

07/11/2022

Swiss buttercream is my favourite favourite kind of filling to make.

04/10/2022

This is my 2nd most beautiful creation. A devil's food cake sandwiched with chocolate swiss buttercream. A deeply decadent experience.

07/08/2022

I love getting compliments as to how enjoyable my baked goods are but not at the expense of People losing their minds. Thoughts and prayers are with them and wishing them a speedy recovery 🙃🙃🙃