Even though I started crafting fruit entremets back in July, they’ve already brought so much joy - to me and to every client who’s had a taste. But when you dream of your desserts reaching the highest level, “good enough” simply doesn’t exist. There’s always a hunger to learn more, to grow, to refine.

So naturally, when I thought about taking a course, my heart led me straight to Mirela Murarusi. I first met Mirela in 2021, at my very first Masterclass - back when baking was still just a hobby. That experience lit a spark in me. I left knowing, with absolute clarity, that this is what I want to do forever. (And for that, I lovingly say Mirela is “to blame.”)

With over 30 years of experience—more than half of it dedicated to the art of French pastry - Mirela is a true professional who teaches with passion and precision. Her course was both demanding and deeply rewarding. And just so you know… I didn’t just take photos - I rolled up my sleeves and worked! 🤣

I was honoured to be invited for the second time to go live on BBC Essex — this time by Ben Fryer, who welcomed me onto his Trading Places segment on the 17th of September 2025!

It was a fantastic chance to promote my business and talk about my flagship desserts — the fruit-like entremets. 

Entremets represent the high end of the baking world, originally introduced by French pastry chefs.

Despite their simple appearance, each entremet contains several components that must be prepared separately: a moist or crispy sponge, one or two inserts made with real fruit, a crème bavaroise tailored to each flavour, and a glossy or velvet finish using high-quality Belgian chocolate.

I have delivered a presentation on one of my most requested cupcake recipes—Lemon Drizzle & Raspberry Gourmet Cupcakes. The atmosphere was warm and engaging, making it a pleasure to share my passion for baking with such an appreciative audience. 

I was honoured to be invited by Sonia Watson as a guest of her show. I was very nervous as this was my very first live appearance, but Sonia made me feel so welcome that I did not want to leave. We had a great time discussing the amazing Bruce Cake. I followed the original Get Baked recipe! I hope the BBC Essex staff found it tasty!