Pink Ombré Meringue ... airbrush style. See previous post. Happy Weekend Pretties. Think outside the square 💕
Sound On ... Watch this turn from white to pink ombré 😘 ... airbrush #asmr #asmrfood
Hi 👋🏻 ... the Annual Selfie to say hello to you all. I am Caroline Khoo. If you’ve been on my journey for a while you would know that I rarely share a pic of myself on Insta except for on my stories. If you are new to my journey, n & s started in 2013 with a vision to create a sweet and feminine narrative embodying the essence of my love for all things creative through dessert. I have two boys 9 & 7 and started this business when they were little. I am Greek and married to a Singaporean who is actually ( part Chinese, Filipino and Spanish - what a combo !! ). I’ve been with Nick since the tender age of 17 ... 19 years in March and still feel weak at the knees when I look at him 🥰. Through the 6 years on this platform I have discovered, learnt, evolved and gained so much more than I could have possibly dreamed for. My business model has changed over that time too and I have really learnt a lot about myself during that process. With @murdochbooks @murdochbooks_uk we published my first book in 2017 sold globally and now translated into Polish “I’m Just Here For Dessert”. This year I am going back to university to study Visual Arts. I will still be working on content, photography and recipe development which I have always loved doing. I’ve always loved adding layers and constantly try to evolve to push my boundaries. So I hope you enjoy this next layer as I slowly take you on a journey that will be filled with more of the arts and inspire you through your own sweet journey on adding those layers to create interest, new ways of thinking, new skills and inspiration. If you watch my stories, last year I did 365 days of gratitude. This year I am doing 365 days of tips which many of you have already started messaging me on. I am saving them all in story highlights. Personally I really want to thank each of you for being on my platform, please comment below, tell me where you are from, how long you’ve been around. Share your story. Caz x
Summer Pav Nights 🙌🏻. See previous post for a sweet giveaway @thecheesecakeshop is running and my flavours used to create this pretty one.
Pav It Your Way ... Pavlovas are the perfect Summer dessert and something I absolutely love creating. I’ve teamed up with @thecheesecakeshop who is running a fab competition at the moment where you purchase a pavlova case from them online, decorate it, submit your creation and get people voting for your pav. The most popular pav in each state group category will win $1,000 and the overall winner will win $3,000 in total. My pavlova inspiration was of a Summer garden so I have used fresh edibles including Thai basil flowers, thinly sliced pink beetroot leaves, marygolds, dianthus, lemon thyme and added fresh fruit. I’ve also created my own honeycomb which I’ve crushed into powder and also large chunks. I’ve whipped cream and added mascarpone with golden syrup and a little vanilla extract. Some pink rosewater buttercream for extra lusciousness. I thought this would be a really fun competition to share and inspire you guys with and something you can also receive a prize from. To Enter, head over to: The Cheesecake Shop AUS Website Competition Page www.cheesecake.com.au/pav-it-your-way Or The Cheesecake Shop NZ Website Competition Page: www.thecheesecakeshop.co.nz/pav-it-your-way. *T&C’s Apply. Caz X
The art of the infinity rose ... ♾ Dessert has always been a story of layers to me. Part of those layers means to continually evolve ideas, create theatre, excitement, flavour combinations and integrate my love and imagination for the arts into sweet edible forms that create happiness. Over the years I’ve been presented and proposed with offers by many businesses and wealthy people wanting to invest and expand the operations of nectar and stone in the millions. It seems ideal right? But, what I’ve learnt about myself and over the years is that I cannot be a bird in a cage unable to fly ... in other words I cannot be trapped, I need to evolve and continually discover and learn new things. I don’t think my business model was ever intended to be a model of scaling up and mass production. And whilst I have dabbled and trialled a few things, met with people and considered the ideas, I quickly knew and learnt that it wasn’t what I wanted. I struggled with that notion for a while because part of me felt like I was letting my community down. I questioned myself over and over again ... So I write this message to all my fellow creatives, small business owners, future entrepreneurs that if you feel like you need to be more than what you are ... ask yourself why you are feeling that way, and really consider what it is you are searching for and will it make you happy? For me personally, I know I need to continually create, photograph, narrate, learn, discover, etc etc. It’s taken 6 years to really understand and go through the processes of it all, make mistakes, stand up and keep asking myself what I am wanting and seeking, what purpose do I feel and want to impart, what is important in my life, how to best support myself and my family too. Cheers to creating, inspiring, learning, developing, networking, tasting, experiencing, discovering, trialling, imagining and much more. Happiness and passion is always key, so the infinity ♾ rose marks that celebration of never stopping what you love to do. Caz x
Sound On ... Spiral Rose Meringue #asmr
Pink Cottage in Ireland. So pretty and quaint. 💕🙌🏻 📷: @designlovefest
The marshmallow s’mores ice cream cones ... definitely one that I get asked about all the time. If you want me to do some steps with recipe let me know in comments. X
Dessert Served @intheroundhouse plates 🙌🏻💕🍰
01.01.2019 Happy New Year Darlings... Stylish front seat in your year type of cake. Wishing you all light and love this year. A new day, new birth and new beginnings. My 2019 keywords: Acquire, Adventure, Action ... so this cake is very symbolic in taking the front seat in learning, seeing and experiencing new things, taking control and directing yourself towards what you want out of the year. Looking forward to this journey with you all.
Hey 2018 ... top 9. It’s been a joy creating cannolis, indigo cakes, violet cocktails and sharing other people’s work ... human sized bouquets, rainbow dumplings and of course pink Santa’s. Thank you for being on this beautiful journey with me. Bring on 2019!!! My keywords: Acquire, Action and Adventure 🙌🏻. @peggyporschenofficial @lafleur_flower @brendan_pang @seedflora @georgettepackaging xx
Favourite for the Summer 💕. I never get tired looking at this dessert ice cream.
Christmas Food Coma .... 😬🤭 ⛄️
The best type of Christmas is spent with those you love most who light up your world in the most magical and magnificent way. Hoping you have enjoyed the day or soon to celebrate. Thank You for being the most sweetest and kindest community, how wonderful it is to talk food all day 🙌🏻. I never imagined to have gained so many beautiful people in my world. Merry Christmas darlings and thank you @hobopeeba for creating this epic photo celebrating Christmas.
Christmas Eve Meringue Wreath 🎄💕