Jacican's Story

Jacican is your bespoke food experience, a place to learn, share and eat. Join me from 9am - 5pm Friday, Saturday or Sundays for lunch or high tea.

Jacican can host your small private dinner, family get together or work function. I can also tailor make a private class, meal or corporate training event to you or your organisations needs.

Adult cooking classes will take your cooking to the next level. Whether it’s the secret of the perfect macaron, cream torte or even handmade lollies, I can be your guide. I’ll even teach your littlies during my school holiday Kids in the Kitchen classes.

One day in the kitchen I had my 12 year old friend Mia helping me and she explain how to remember the recipe for butter cream icing. Much like meringues and meringue frosting, the recipe is one part fat to two parts sugar.

In the Jacican kitchen we seem to go through a lot of butter cream. I add bourbon to it to make bourbon butter cream to go on top of the flourless chocolate beetroot cakes. Kilograms of butter cream and used in the Kids in the Kitchen cake decorating class, where it ends up being every colour you can ever imagine.


  • 250 gram unsalted butter, softened
  • 500 gram icing sugar, sifted
  • flavouring of your choice - orange juice and zest, lemon juice and zest, vanilla, bourbon, etc. Basically, what ever suits the cake you wish to put it on top of.


  1. Cream the butter until light and fluffy.
  2. Add the sifted icing sugar a little bit at a time until all incorporated. Add the flavouring.
  3. Use to ice and or fill your cake.


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