Welcome to Jacican

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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.


Much like meringue frosting and buttercream frosting, cream cheese icing recipe is easy to remember. One part fat to two parts sugar.

I use this recipe on top of the Flourless Orange cakes, which seem to be popular as part of the High Tea menu on Sunday at Jacican.


  • 250 grams cream cheese - softened
  • 500 grams icing sugar, sifted
  • juice and zest of 1 orange (or lemon)


  1. Cream creamcheese in the mix master, using the K beater attachment until light and fluffy. Slowly add the icing sugar, until all incorporated.
  2. Add the juice and zest.
  3. Use to ice and/or fill your cake.



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