Giant Cup cake Readers Showcase

We asked our readers to create Giant Cupcakes… with a difference. We were looking for cake decorators to think outside of the box, and come up with some designs that move away from the traditional Giant Cupcake. Here, you will find no simple sugarpaste or chocolate cupcake bases with piped buttercream on top. Instead, we are sharing the cupcakes that really impressed us with the ingenuity and creativity of their design. Here are some of our favourites… 

Anna Mathew Vadayatt

Cake Canvas – happiness in a box

“Anna was a Cake Masters Magazine Modelling Excellence Finalist for the 2015 Awards, and you can totally see why with this beautiful Manipuri dancing girl giant cupcake. There is a stunning attention to detail on the model, who is poised and graceful, and on the base that makes up the girl’s flaring skirt, with those tiny dots of royal icing.” 

Ashwini Sarabhai

The Dream Cakes

“This rustic giant cupcake is a lovely, subtle twist on the traditional. The texture of the base and the unusual placement of flowers at an angle caught our eye. It is a pretty and delicate design, with a soft addition of colour from the flowers.”

Danielle Lechuga

Cup’N Cake

“With lots of elements that come together as one gorgeous creation, we love so many things about this giant cupcake. The marbled effect on the fondant top, the dripping ganache on the cake and the cute modelled girl on top are all great. Little tricks like the continuity of the wafer style board with the wafer treats on the side with the lollies and macarons, really bring the design together. It’s fabulous

Linda Caro

Little Hunnys Cakery

“Inspired by her love of pasta, Linda has transformed her giant cupcake into a pot of spaghetti and meatballs. We particularly like the metallic silver achieved on the base, the spaghetti detail and the grated fondant on top that looks like cheese! It’s a very creative design.”

Marina Danovska

“This giant cupcake is the diamond…

coming out the rock! We love how completely different this is. A great transformation that makes you think of the extraordinary within the ordinary.”

Loes Jakobs

LoveLicious Cakes

“Giant cupcake turned giant mug of hot chocolate and whipped cream! The pink and brown theme works really well. We love how it is an actual mug and looks good enough to dig a spoon into and start drinking.”

Jana Hrubá

Jajiny Dortiky

“This comical creation is definitely out of the box. We love the dress up theme, with the cupcake base unsure of which hat to put on and all of the different choices. It’s quirky and whimsical.”

Niqua Wheatley

Niqua’s Baking Addiction

“We love this design because of how beautifully disguised the giant cupcake is inside the ice cream! The wafer cone base has a great texture and the additional detail of the board is a nice touch. It looks delicious.”

Joyce Marcellus

Toxic Sweets Shop

“We love the drama of this cake! The top of the cupcake has a beautiful bas-relief golden design and the pinned brooch and feather detail creates a lovely finish. With its vintage flapper style, it’s a brilliantly opulent hat on a stand and a great twist on the giant cupcake.”

Nisha Fernando

Sweet Delights Cakery

“A magical fairy house nestled in an enchanted forest in the middle of a mystic pond, this giant cupcake truly transports you to another world! Every time you look at this exquisite cake, you see more intricate details that add to how impressed you are: the texture of each roof tile, the balancing of the house on the rock tower, the shining green board that creates the effect of the pond, the delicate touches of the moss and the door detail… the list just goes on!”

Tennille Russo

The Chantilly Kitchen

“Dreamy and magical, this giant cupcake is like a work of cosmic art. The painted work is charming and the hanging stars add a lovely touch. We love the beautiful deep colours of the nebula. Simple but really captivating!”

Raquel Ribeiro

Toque d’Açúcar

“Totally different from the rest of the giant cupcakes submitted, this hanging, steampunk take of a cuckoo clock is fabulous! We love the tonal colours of the clock and the little bird, plus the detailing on the wood and metal-effect cupcake top. It is a great interpretation of the steampunk look.”

Sofia Salvador

Mnhammy

“It’s lovely to see the same texture over the whole giant cupcake, and the more complex woollen texture of the cupcake base. It’s a really pretty knitted design and the little boots are so cute!”

Apple & Pecan Maple Muffins Cake Recipes

I always say muffins should have substance – after all, they are muffins, not cake! Dense with apple, sweet with spice, topped with pecans and glazed with maple syrup, these muffins are a favourite of mine.

Preparation time: 20 minutes (+ 5 minutes standing time)

Baking time: 20–25 minutes

150g (5½oz/1 cup) plain (all-purpose) flour

150g (5½oz/1 cup) wholemeal plain (allpurpose) flour

1 tbsp baking powder

2 tsp ground cinnamon

150g (5½oz/¾ cup, lightly packed) brown sugar

2 sweet eating apples (about 180g/6oz each), such as golden delicious, pink lady or royal gala, peeled and cut into 1.5cm (5/8in) pieces 185ml (6floz/1/3 cup) buttermilk 80ml (2½fl oz/1/3 cup) light olive oil or sunflower oil

2 eggs, at room temperature

1½ tsp natural vanilla extract or essence

75g (2½oz/¾ cup) pecans, coarsely chopped

60ml (2fl oz/¼ cup) pure maple syrup, plus extra to serve (optional)

1. Preheat the oven to 190°C/375°F or 170°C/325°F Fan. Line a 12-hole 80ml (2½fl oz/ 1/3 cup) capacity muffin tin with paper cases.

2. Sift together the flours, baking powder and cinnamon into a large bowl, returning any husks left in the sieve to the bowl. Stir in the sugar and apple and make a well in the centre.

3. Use a fork to whisk together the buttermilk, olive oil, eggs and vanilla in a bowl. Add to the flour mixture and use a spatula or large metal spoon to fold together until just combined. (Don’t overmix – the batter should still be a little lumpy).

4. Spoon the mixture into the paper cases, dividing evenly. Scatter over the pecans and then drizzle with the maple syrup.

5. Bake in the preheated oven for 20-25 minutes or until the muffins are golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature, drizzled with extra maple syrup, if desired.

Baker’s tips

• If you don’t have any buttermilk in the fridge you can replace it with 170ml (5½fl oz/2/3 cup) full-cream (whole) milk mixed with 2 teaspoons lemon juice.

• These muffins are best eaten the day they are baked, however they freeze well, too – wrap individually in plastic wrap and then seal in an airtight container or freezer bag. Freeze for up to 3 months. Thaw at room temperature.

White Chocolate Butterfly Cakes Recipes

Makes 12

Preparation time: 20 minutes (+ cooling time) Baking time: 25-30 minutes

Melted butter, to grease (optional)

200g (7oz) good-quality white chocolate, chopped

150g (5½oz) unsalted butter, cubed

185ml (6fl oz/¾ cup) water

220g (7¾oz/1 cup) caster (superfine) sugar

2 eggs, at room temperature, lightly whisked

1½ tsp natural vanilla extract or essence

225g (8oz/1½ cups) plain (all-purpose) flour

50g (1¾oz/½ cup) almond meal

1½ tsp baking powder

125ml (4fl oz/½ cup) thick (double) cream

165g (5¾oz/½ cup) raspberry or blackberry jam

Icing (confectioners’) sugar, to dust

1. Heat the oven to 180°C/350°F or 160°C/315°F Fan. Grease a 12-hole 80ml (2½fl oz/ 1/3 cup) capacity muffin tray with melted butter or line with paper cases. 2. Put the chocolate, butter and water in a medium saucepan and stir over medium heat until the chocolate and butter have melted and the mixture is smooth. Remove from the heat and set aside until cooled at room temperature.

3. Add the sugar, eggs and vanilla to the chocolate mixture and use a balloon whisk to stir until well combined

4. In a medium bowl, use a clean whisk or fork to whisk together the flour, almond meal and baking powder, combining the ingredients evenly and breaking up any lumps of almond meal. Add to the chocolate mixture and stir with the whisk until just combined.

5. Divide the mixture evenly among the muffin holes and lightly tap the tin on the bench top to remove any large air bubbles. Bake in the preheated oven for 25-30 minutes or until a skewer inserted in the centre of the cake comes out clean. Leave the cakes to stand in the tin for 5 minutes before turning out onto a wire rack to cool completely.

6. When cool, cut a shallow cone-shaped piece out of the top of the cake, leaving about 1cm (½in) border. Cut the piece of a cake in half. Spoon a little cream and then some jam into the hole to fill. Arrange the two pieces of cake in the jam to form wings. Repeat with the remaining cakes, cream and jam. Dust with icing sugar to serve.

Baker’s tips

• The unfilled cakes will keep in an airtight container at room temperature for up to 2 days. Alternatively, they will freeze well sealed in a freezer bag or airtight container for up to 1 month. Thaw at room temperature. • These cakes are best eaten the day they are filled.

Gluten-free Baby Passionfruit Cakes with Raspberry Icing

Makes 12

Melted butter, to grease

100g (3½oz/1 cup) almond meal

95g (3¼oz/½ cup) instant polenta

2 tsp gluten-free baking powder

125g (4½oz) unsalted butter, at room temperature, cubed

165g (5¾oz/¾ cup) caster (superfine) sugar

90g (3¼oz/1/3 cup) passionfruit pulp (about

4 medium passionfruit)

2 eggs, at room temperature Raspberry icing

30g (1oz) fresh or frozen raspberries

125g (4½oz/1 cup) pure icing (confectioners’) sugar, sifted

1½ teaspoons water

1. Preheat the oven to 180°C/350°F or 160°C/315°F Fan. Brush a 12-hole 80ml (2½fl oz/ 1/3 cup) capacity muffin tin with melted butter to grease.

2. Combine the almond meal, polenta, baking powder, butter, sugar, passionfruit pulp and eggs in a large bowl. Use an electric mixer to beat on low speed until combined. Scrape down the side of the bowl and then beat on high speed for 3 minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the prepared muffin holes, dividing evenly.

3. Bake in the preheated oven for 20–25 minutes or until the cakes are golden and a skewer inserted in the centre comes out clean. Remove from the oven and leave to stand in the tin for 5 minutes before turning out onto a wire rack, bottom sides up, to cool. This will take about 30 minutes.

4. Meanwhile, to make the raspberry icing, place the raspberries in a small saucepan and sprinkle with 2 tablespoons of the icing sugar. Heat over low heat, stirring occasionally, for 2 minutes or until the raspberries have broken down. Pass the raspberry mixture through a sieve, pressing with the back of a spoon to extract as much juice as possible. Discard any seeds. Stir the raspberry syrup with the water into the remaining icing sugar until smooth and well combined to make a thick, pourable icing.

5. Spoon 1 teaspoon of the raspberry icing on top of each cake, spreading if necessary and allowing it to run down the sides. Set aside for 30 minutes or until the icing sets.

Baker’s tip These cakes will keep in an airtight container at room temperature for up to 2 days.

Creamy Peanut Butter-Filled Devil’s Food Cupcakes with Milk Chocolate Ganache

Makes 12 cupcakes

FOR THE CUPCAKES:

½ cup (1½oz/40g) unsweetened natural cocoa powder, sifted if lumpy

¾ cup (180ml) boiling water

1 cup (4½oz./130g) unbleached all-purpose flour

¾ tsp baking soda

½ tsp table salt

6 tbsp (3oz/85g) unsalted butter, softened

¾ cup (5¼oz/150g) firmly packed light brown sugar

1 whole large egg, at room temperature

1 yolk from a large egg, at room temperature

1 tsp pure vanilla extract

FOR THE FILLING:

1/3 cup (3oz/85g) creamy peanut butter

4 tbsp (2oz/60g) unsalted butter, softened

½ cup (2oz/60g) confectioners’ sugar, sifted if lumpy

FOR THE MILK CHOCOLATE GANACHE:

6oz (170g) milk chocolate, finely chopped

4 tbsp (2oz/60g) unsalted butter, cut into 2 pieces

Pinch of table salt

½ cup (120ml) heavy cream

1/3 cup (15/8 oz/46g) salted peanuts,

coarsely chopped, for garnish

1. Make the cupcakes: Position a rack in the center of the oven and heat the oven to 350°F/180°C/Gas 4). Line 12 regular-sized muffin cups with paper or foil liners. Put the cocoa powder in a small bowl. Pour in the boiling water and whisk until well blended and smooth.

2. Whisk the flour, baking soda, and salt in a small bowl until well blended. Put the butter in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters) and beat on medium speed until smooth, about 1 minute. Add the brown sugar and beat on medium-high speed until fluffy and lighter in color, about 2 minutes. Add the egg, yolk, and vanilla and beat until blended. Stop to scrape down the bowl and beater as needed. Add the cocoa mixture and mix until just blended. Using a silicone spatula, fold in the flour mixture.

3. Portion the batter evenly among the prepared muffin cups (a scant ¼ cup/60ml batter per cup will fill them about two-thirds full). Bake until a pick inserted in the center comes out clean, 13 to 15 minutes. Move to a rack and let cool for 15 minutes. Carefully remove the cupcakes from the pan, set them on a rack, and let cool completely.

4. While the cupcakes are cooling, make the filling. Put the peanut butter and butter in the bowl of a stand mixer fitted with the paddle attachment (or in a medium bowl using an electric handheld mixer fitted with wire beaters) and beat on medium speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar and beat on medium speed until well blended and smooth.

5. Make the milk chocolate ganache: Put the chocolate, butter, and salt in a small bowl. Put the cream in a small saucepan, set over medium heat, and bring to a boil (this can also be done in the microwave). Pour over the chocolate mixture and whisk until well blended and smooth. Set aside, stirring occasionally, until thick enough to spread. For faster cooling, set the bowl over a larger bowl filled with ice and a little water, stirring and scraping the sides frequently until chilled and thick enough to spread.

6. To fill the cupcakes, use either the pastry bag method or hulling method. For filling with a pastry bag, fit a bag with a small (¼ inch/ 6 mm) round tip and fill the bag with the filling. Working with one cupcake at a time, insert the tip down into the center of the cupcake and squeeze the bag to insert the filling until the cupcake begins to expand and the filling reaches the top of the cake. If you don’t have a pastry bag, use a small sharp knife to cut a 1-inch (2.5cm) circle in the top center of each cupcake. Continue cutting, on an angle, into the cake until you reach the middle. Carefully pull out the cake center (it will be shaped a bit like a cone), cut off and reserve the top, and snack on the inside. Spoon about 1 tbsp of the filling into each cupcake and replace the tops.

7. Top the filled cupcakes with 1 to 2 tbsp of the ganache. (Any leftover ganache can be warmed and served over ice cream.) Using a small offset spatula, spread the ganache on top of the cupcakes, leaving a border of cake around each one, then sprinkle with the chopped peanuts. Serve immediately; the cupcakes are best served at room temperature.

Make Ahead: The cupcakes can be baked, cooled completely, covered, and stowed at room temperature for up to 1 day before filling and frosting. The filled and frosted cupcakes can be covered and refrigerated for up to 2 days. Bring to room temperature before topping with the peanuts and serving.

Peach Studded Muffins Recipes

Makes 8 muffins

Non-stick cooking spray or softened butter, for preparing the pan

1¾ cups (7 5/8 oz/215g) unbleached allpurpose flour

½ cup (3½oz/100g) granulated sugar

2 tsp baking powder

¼ tsp baking soda

¼ tsp table salt

¾ cup (180ml) buttermilk, at room temperature

1 large egg, at room temperature

1 tsp pure vanilla extract

¾ cup (4oz/115g) diced ripe peaches, lightly mashed

6 tbsp (3oz/85g) unsalted butter, melted Coarse sanding sugar (optional)

1. Position a rack in the center of the oven and heat the oven to 375°F/190°C/Gas 5). Lightly grease the top of a standard 12-cup muffin tin (this will keep the muffin tops from sticking to the pan’s surface). Line 8 cups with paper or foil baking cups, leaving one empty in between (this gives the muffin tops a nice round shape).

2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended. Put the buttermilk, egg, and vanilla in a small bowl (or measure the buttermilk in a 2-cup/480ml glass measure and add the egg and vanilla) and whisk until well blended. Pour the liquid over the dry ingredients along with the peaches and melted butter and, using a silicone spatula, gently fold until just blended. Portion the batter evenly and sprinkle the tops with coarse sanding sugar (if using). The muffin liners will be very full. Bake until a pick inserted in the center comes out clean, 18 to 21 minutes.

3. Move the pan to a rack and let cool for 10 minutes. Use a table knife to separate the tops (if necessary), then invert the pan to release the muffins.

How to make Mini Mocha Cakes

These delightful chocolate cakes are filled and topped with coffee-flavoured meringue buttercream and are a lovely way of serving cake at afternoon tea parties. It’s good to serve big cakes, too, of course, but sometimes it’s extra special to have a mini individual cake all to yourself!

150g (1½ cups) plain flour

125g (3/5 cup) caster sugar

100g (½ cup) soft light brown sugar

40g cocoa powder, plus extra for dusting

1 tsp baking powder

½ tsp bicarbonate of soda

Pinch of salt, plus extra to taste

100g whole milk

75ml (1/3 cup) sunflower oil

1 egg, lightly beaten

1 tsp vanilla extract

100ml hot coffee

MERINGUE BUTTERCREAM:

175g (2/3 cup) golden caster sugar

3 egg whites

200g (1 cup) butter, softened

3 tsp instant coffee granules

2 x 12-hole mini muffin pans base-lined with baking parchment and greased

Sugar thermometer Large piping bag fitted with a star nozzle

1. Preheat the oven to 180°C/350°F/Gas 4.

2. Sift the flour, cocoa powder, baking powder, bicarbonate of soda into the bowl of a stand mixer fitted with a whisk attachment or into a large mixing bowl with a handheld electric whisk. Add the caster and soft light brown sugars and a pinch of salt. Make a well in the middle and add the milk, sunflower oil, beaten egg and vanilla extract. Add the hot coffee and beat well for about 2 minutes until smooth. As the batter is wet you will find it easier to pour it into a jug to divide it between the paper cases rather than using a spoon or ladle. Fill each hole in the pan to within 2mm/1⁄16 inch from the top.

3. Bake on the middle shelf of the preheated oven for about 20 minutes or until well risen and a skewer inserted into the middle of the cakes comes out clean. Leave the cakes to cool in the pans for 2 minutes, then transfer to a wire rack until completely cold.

4. To make the meringue frosting, combine 25g of the golden caster sugar with the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Tip the remaining sugar into a small pan, add 75ml of water and set over a low–medium heat to dissolve the sugar. Bring to the boil and continue to cook until the syrup reaches 118°C (244°F) on a sugar thermometer.

5. Remove the pan from the heat and working quickly whisk the egg whites at fast speed until they will hold a just firm peak. Slowly and steadily, with the motor running on a low speed, pour the hot syrup into the mixer. Increase the speed and continue whisking until the mixture has become cold and is whipped into glossy peaks. Dissolve the coffee in 3 teaspoons of boiling water and add to the meringue. Gradually add the butter beating well between each addition. Spoon the meringue buttercream into the large piping bag.

6. Remove the cakes from the pans and discard the baking parchment if it sticks to the bottom. Slice the cakes in half, pipe a small amount of meringue buttercream on the base, top with the other half and pipe a swirl on top of each cake. Dust with cocoa powder to serve.

Caramelised Pineapple Upside Down Cakes

I have very fond memories of school dinners and pineapple upside down cake was on the menu nearly every week, with canned pineapple and glacé cherries on top. I’ve ditched the canned pineapple and caramelised some fresh pineapple with bourbon and pink peppercorns, and drizzled boozy spiced caramel on top with a grating of fresh lime zest to give these cakes a more grown-up appeal.

Makes 12

50g (1/3 cup) hazelnuts, lightly toasted

75g (¾ cup) plain flour

1 tsp baking powder

Pinch of salt

150g (2/3 cup) butter, softened

100g (½ cup) caster sugar

3 eggs, lightly beaten

40g (½ cup) desiccated coconut

2 tbsp buttermilk or sour cream

TOPPING:

350g (1¾ cups) diced fresh pineapple (about 1 pineapple)

4 tbsp light brown sugar

4 tbsp dark brown sugar

100g (½ cup) butter

4 tbsp bourbon or dark rum

Good pinch of smoked sea salt flakes

Good pinch of lightly crushed pink

peppercorns

½ tsp vanilla bean paste

Zest of 1 lime, to decorate

12-hole muffin pan greased with butter

1. Preheat the oven to 180°C/350°F/Gas 4.

2. Prepare the topping first. Cut the pineapple into 1cm dice. Put both the light and dark brown sugars and the butter into a large frying pan. Set over a low heat to melt the butter and dissolve the sugars. Simmer for 30 seconds and remove half of the buttery caramel from the pan and set aside. Add the diced pineapple to the pan and cook over a medium heat until the pineapple is tender and just starting to caramelise. Add half of the bourbon or rum, the sea salt flakes, pink peppercorns and vanilla bean paste, and cook for a further 30 seconds. Divide the pineapple and pan juices between the buttered muffin holes and set aside to cool while you prepare the cake mixture.

3. Add the remaining bourbon or rum to the reserved caramel and set aside until the cakes are cooked and cooled.

4. Whizz the toasted hazelnuts in a food processor until very finely chopped. Add the flour, baking powder and salt, and whizz again until combined.

5. Cream the butter with the caster sugar until pale and light, scraping down the sides of the bowl with a rubber spatula from time to time. Gradually add the beaten eggs, mixing well between each addition.

6. Add the flour and hazelnut mixture along with the desiccated coconut and buttermilk or sour cream, and mix again until thoroughly combined.

7. Divide the cake batter between the muffin holes and bake on the middle shelf of the preheated oven for about 20 minutes until well-risen, golden brown and a skewer inserted into the middle of the cakes comes out with a moist crumb attached.

8. Run a palette knife around the inside edge of each cake to release it from the pan and turn the pan upside down onto a baking sheet to release the cakes. Leave the cakes to cool to room temperature

9. Heat the reserved rum caramel in a small pan over a low heat and spoon over the top of the cakes. Sprinkle with lime zest to serve

Hotel Cafe Royal

There are not enough ‘awesome’s and exclamation points in the world to properly describe the dessert restaurant at London’s The Café at Hotel Café Royal. This is definitely on my #YouGottaEatHere recommendation list, and I’ve already been raving to friends and work colleagues about this amazing experience.

Firstly, the cafe is in the Hotel Café Royal, which is super stunning and gold-gilded, right on Regent Street - the street views are spectacular! Looking into the cafe from the street, you’ll see the gorgeous displays of the fabulous treats that await inside.

Kudos to Executive Pastry Chef, Sarah Barber, for her amazing dessert restaurant concept and exquisite tasting experiences at The Café. The team there, especially the lovely Ziyana, really make the experience so wonderful and memorable! Ziyana - as well as the other servers I could see - really took the time to explain the tasting menu beforehand, and upon serving each glorious dish!

I was lucky enough to indulge in the ‘Sarah in Wonderland’ (Imagination*Fantasy*Frabjous) tasting experience, which includes five courses Travel - Taste - Try paired with wines. My menu included:

- MILKY WAY: goat’s cheese, wild honey, beetroot snow

- CHICKEN FOIE: with quince & toasted brioche

- QUEEN OF HEARTS: raspberries, Champagne, roses

- MAD HATTER - BFG, kirsch, cherries

- EAT ME, DRINK ME: Snickers, chocolate malt shake

Each of the wines that accompanied these spectacular courses were very well considered, and worked to enhance the robust flavours of both the savoury and sweet dishes. I thoroughly enjoyed each course, each so beautifully presented - total edible art, and just so flavourful. My absolute favourite was the EAT ME, DRINK ME course... You know, peanut butter, chocolate, malt shake - OMG, I died! And if you know me, you know I am not a lover of the chocolate/orange combo, but I swear, the Jaffa Cake here may have just converted me. (And yes, those totally cute mushrooms are edible - made of white chocolate!!!)

My date tried the ‘Pick N Mix’ (Candies*Magical*Enchantment), which allows you to create your own four courses, with wine pairings, from a selection of savoury and sweet courses. She loved it and couldn’t stop raving about it. There is also the ‘Memories of a Child’ (Nostalgia*Dreams*Childhood) experience, which offers your choice of three courses; perfect perhaps for those with a smaller appetite. Whichever tasting experience you opt for, you will not be disappointed. (And don’t you just love the whimsical titles?!)

The Café at Hotel Café Royal offers these extraordinary dessert tasting experiences from 6:00-10:30pm daily, and with prices starting from £26.00, it is an experience worth having, worth sharing, worth a do-over! (And totally worth the excessive number of photographs I snapped during my visit, because how gorgeous is each and every single dish?! Total #foodporn!)