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I love to cook, I've always loved to cook.

As a young girl, my time was spent reading the cookbooks that mum kept in the bottom kitchen drawer. Always looking for a new recipe to try, a new food idea. Many weekends were spent making rainbow cakes with as many colours as possible – have you seen my Instagram, not much has changed, and looking for recipes that I could cook using what was available in the cupboard or from the vegetable garden.

At the aged of about 16, I remember stating that I wanted to leave the farm and travel the world. This would be followed by retiring by about 30 and moving back to South Gippsland to grow vegetables and cook. From 16 fast forward 20 years and I returned, starting Jacican Food Studio in Mirboo North, Gippsland where I grow vegetables and cook. This blog is where I share my food adventure.


This recipe is one of the recipes that your junior MasterChef can use when competing in the Jacican MasterChef Bake Off as part of the Kids in the Kitchen cooking classes. Feel free to use this chocolate frosting on top of or in your cakes, slices or biscuits as well.


  • 200 grams chocolate - buttons or chopped into small bits
  • 25 grams butter
  • 125 ml cream


  1. Place all ingredients in the top of a double boiler. Over hot water, stir constantly until butter and chocolate have melted and mixture has slightly thickened.
  2. Allow to cool.
  3. Once cooled, beat until thick.
  4. Can be used to decorate, fill or pipe on top of or in cakes, slices, and biscuits.




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