It started off with baking family favourites like classic chocolate eclairs, but young Auckland caker Amelia Ferrier has a restless intellect when it comes to creating innovative flavour combinations, textures and designs.
One of her recent favourites is banoffee cake where banana and toasted coconut cake is filled with vanilla cream-cheese icing, dulce de leche, chocolate and Frangelico ganache, brown-sugar cookie crumbs and toasted hazelnuts. “The main principle for my baking is that everything has to be unique – I hate being the same as everyone else,” Amelia says.
She’s still in her final year of school, but recipes like that have seen her shoulder-tapped by publisher Penguin Random House New Zealand to write her first cookbook, and it will be out around the middle of the year.
What started off with a few baking photos on Instagram turned into the popular blog Melie’s Kitchen in 2013, allowing her to take cake orders for birthday parties and celebrations.
Rather than focusing on one flavour in her cakes, she likes to balance flavour combinations of fruit, nuts and chocolate. Recently, her experiments have become more fruit-orientated, after years of making chocolate and caramel creations for her very lucky family and friends.
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