Kyra Macfarlane x One Model Two Spoons

Kyra Macfarlane is a creature of crazy contradictions. She loves the serenity of yoga, yet cranks up the heavy metal on the way to a class. And although she’s a top model, she loves cake – so much that she’s studying to become a professional pastry chef.
Following her self-described “all-or-nothing” life philosophy, the young Scoop Model Management talent is launching her own patisserie business, One Model Two Spoons.
And I just thought, “You’re right! I LOVE baking!”

Photographer: Andres De Lara

Q. Why did you start One Model Two Spoons?

I’ve always loved cooking and hosting dinners. Initially I started playing with making raw/ sugar free/ fun free desserts, but it was only in the last year or so that I actually started putting stuff in the oven. I found it therapeutic and most evenings you would find me baking something, so my friends started asking me why wasn’t I doing something with this? And I just thought, “You’re right! I LOVE baking!”

Q. Is it difficult to balance modelling and baking? 

I’m not going to lie: some weeks it’s a little difficult to manage my time. My studying is taking priority at the moment, especially as I am drawing to the end of my course. I have a lot of assessments and exams to prepare for, which has made it a little hard to do personal baking projects and photo shoots due to availability!

I think the basis to a perfect cake starts with the ingredients you use. If you are using cheaper substitutes, like margarine instead of butter, your cake will never taste amazing, regardless of how much care and precision goes in to making it.

Photographer: Andres De Lara

Q. What makes the perfect cake? 

I think the basis to a perfect cake starts with the ingredients you use. If you are using cheaper substitutes, like margarine instead of butter, your cake will never taste amazing, regardless of how much care and precision goes in to making it. After that, it’s all in the presentation. It has to look aesthetically pleasing. You know, almost “too good to eat,” or at least until you’ve posted a picture of it on Instagram anyway!

Q. What’s the plan from here for One Model Two Spoons? 

A. I would absolutely love to be booked for events. I think I’ve been very lucky in the
fact that I’ve been given the opportunity during my years of modelling to do something new daily. I know I would love to continue working in this manner and
think it would be a lot of fun to be able to create something new and specific to the
event or client.
That said, it would be incredible to have my own place too – I do already have a few
ideas in mind for something fun and quirky!
Kyra’s recipe of The Perfect Pavlova
What you’ll need

The meringue:

  • 6 eggs whites
  • 350g castor sugar
  • 4g cream of tartar (or lemon juice)
  • 17g cornflour

The decoration:

  • Whipped cream
  • Chocolate
  • Pistachio
  • Assortment of berries
How to

Preheat oven to 120°.

Rub a piece of lemon (or rinse with vinegar) in your mixing bowl/whisk attachment to remove any traces of remaining fat from previous bakes and then whisk egg whites until they form soft peaks.

On full speed gradually add the castor sugar roughly one tablespoon at a time until the mixture is fully aerated and becomes shiny (this will take around 10 minutes).

Check your sugar has fully dissolved by taking a small amount of the mixture and rubbing it between your fingers.

Once sugar is dissolved and maximum aeration achieved add your cream of Tatar (or lemon juice) and cornflour in low speed until combined.

On a lined tray spoon your meringue mixture in to a circular shape (I also swirled a chopstick at various points around mine to give it a cloud like appearance).

Bake at 120° until your meringue is crisp on the outside (roughly 1hr – 1hr30mins) and then switch off oven leaving it ajar to cool down.

I left my Pavlova in the oven overnight or you can transfer it to an airtight container if you have one large enough.

Garnish with whipped cream and chopped fruits – preferably something with a bit of a zing/a little tart to contrast the sweetness of your meringue!

For more recipes head to onemodeltwospoons.com
For model booking enquiries contact Scoop Management
Follow One Model Two Spoons on Instagram
 Follow Kyra Macfarlane on Instagram
design@netergy.com.au

0