As much as I love to bake for my man, he's hopeless when it comes to taste-testing new recipes. His words were, "A cupcake is a cupcake is a cupcake. They're all the same - little cakes with icing."

What, you can't taste the difference between the coffee frosting and the peanut butter?

"Nope. They taste the same."

Riiiiiight. So, I still happily provide B with delectable morsels of cakey goodness, but when it comes to getting feedback, I now seek it from my colleagues who are more than happy to participate in the quality control process. My latest trials were Devil's Food Cake made to Chockylit's recipe, Coffee Buttercream from the Daring Bakers' Yule Log recipe and Fluffy Peanut Butter Frosting.

The cakes fell as soon as they left the oven, but I figured I could make up for it with a wee bit more frosting. Now was my chance to play with my filling tip - the first 2 dozen cakes were filled with PB frosting before being iced. I wouldn't say the PB frosting was fluffy, but it was salty and sweet and a real hit with the girls at work. Aussies love peanut butter (or peanut paste, as it's know by the old skool hard-core) but it's not used in confectionery as much as it is in the USA. Here, you have it on toast or in a lazy sandwich. The coffee/chocolate pairing was a more expected combo but just as welcome. One of the girls was so impressed with my cakes, she's asked me if I'll do the cupcakes for her sister's bridal brunch in April. The colours are red and white and she having a proper girly brunch with tiny ribbon sandwiches, scones and cupcakes. Excited much? Oh, the opportunities for gorgeousness!