Jessica Holmes is an Australian cookbook author, recipe developer, food writer and the founder of Sweetest Menu, one of Australia’s most popular baking websites. Her debut cookbook, Something Sweet, was published by Pan Macmillan Australia in 2026.
Hi there, I’m Jessica Holmes.
An Aussie girl living in Melbourne, Australia, with my husband Josh and my two children, Lucy and Jack.
I’m a self-taught baker, recipe writer, creator of Sweetest Menu and author of Something Sweet. I love to travel, eat good food and watch The Great British Bake Off.
EDIT: I just wrote my debut cookbook titled, Something Sweet and it’s now available in bookstores and major retailers across the country! Buy your copy today.
my cookbook
My debut cookbook titled, Something Sweet, is HERE! I wrote this book for you. It features more than 80 recipes, including many of your favourite Sweetest Menu recipes (as voted by you!) and 40 brand-new recipes that can’t be found anywhere else.
You’ll find a stunning selection of easy baking recipes, from frosted and filled cookies to classic cakes and simple slices. There’s also a party chapter filled with celebration bakes and a festive chapter featuring stunning Christmas-themed treats.
Every recipe includes a beautiful, full colour photo and you’ll find my signature tips and tricks for success dotted through the entire book.
I can’t wait for you to try the amazing NEW recipes in my book like my Honey Joy Slice, my Lemon-Misu and my Rhubarb Sour Cream Cake.
This cookbook (while absolutely stunning to look at) was created to be used. My hope is that it becomes worn, stained, loved and adored in your kitchen.
You can buy a copy of Something Sweet today.
my story
I graduated from university with a Bachelor’s degree in Mass Communications and worked for over a decade as a copywriter. My career took me on some exciting adventures, from touring cruise ships to covering food festivals.
I even worked at Australia’s biggest food magazine, creating content and cooking alongside talented chefs, food stylists and food photographers.
A few years into my career, I enrolled in graphic design classes at night (which I loved). But two years later with my Diploma in Graphic Design in hand, I felt like I had nowhere to channel my newfound skills.
Obsessed with baking and food blogs, I decided to join the fun and tentatively created Sweetest Menu in 2014. I started out posting recipes here and there in my spare time.
I quickly fell in love with the process of testing recipes, taking photos and writing endlessly about food. I was working on Sweetest Menu before work, after work and on the weekends.
Finally after six years as a side hustle, and five months pregnant with my daughter, I went full time with Sweetest Menu in March 2020.
A little more about Sweetest Menu
Sweetest Menu may have had humble beginnings, but it’s now a popular baking resource for bakers all around the world. It’s a place where we can celebrate the joy of baking each and every day.
Each recipe is designed to produce delicious desserts that work, are easy to follow and produce amazing results for minimum fuss.
You’ll find a mix of:
Classics: I love recreating foolproof recipes for classic bakes like Lemon Drizzle Cake, Jam Drops and Sugar Cookies.
Everyday staples: Whether it’s a go-to Pancake recipe, a soft Blueberry Muffin, or a simple Oat Slice for the kid’s lunchbox, I love creating quick and easy bakes that you can make again and again.
Celebration bakes: Life is worth celebrating, so I live for amazing layer cakes (hello Milk Bar Cake) and decadent desserts like my MIL’s famous Pavlova that can be the star of any birthday party or celebration.
Small batch: Born out of lockdown, I worked hard to scale down some of my most popular recipes to feed just 2-4. Try my Small Batch Brownies or my Mini Vanilla Cake.
The best place to start? My popular Apple Cake, the easiest Chocolate Chip Cookies and my Moist Chocolate Cake that tastes even better on day two (and day three).
My work
I’ve had the chance to showcase my recipes and share my story across TV, magazines, podcasts and lifestyle sites. You might even have seen me making my Apple Cake on live TV on Channel’s 7’s The Morning Show.
My recipes have been published in Australia’s top magazines including Better Homes And Garden, Women’s Day, New Idea, Take 5 and That’s Life, as well as on popular food and lifestyle sites including Frankie. Big Issue, PopSugar, Brit&Co, BuzzFeed, Huffington Post and HOORAY Magazine.
I’ve shared more about my story as a food blogger and cookbook author with interviews on Taste, Baking Business, Starts At Sixty and QUT Alumni.
I’ve also had the privilege of working with amazing food brands including KitchenAid, Roses Only, Williams and Sonoma and Almond Breeze.
I’ve shared my story as a food blogger and recipe writer on popular podcasts including: Food Blogger Pro, Niche Pursuits, Baking for Business, Content Byte, Blogger Genius and Eat Blog Talk.
And I was also a guest on the Niche Pursuits YouTube channel where I was able to share openly about my journey from copywriter to full time food blogger. You can find all my media mentions on my Press page.
keep in touch
I’d love to hear from you! If you make one of my recipes or have a baking question or query, please get in touch. Here are some of the best ways you can connect with me:
Leave a comment: Did you try one of my recipes? Let me know! I personally read every single comment and I’ll always reply.
Instagram: Come hang out with me on Instagram. I’m over there every day and love to see your bakes. Feel free to DM me with any baking questions. You can also catch a little behind-the-scenes in my kitchen on Stories.
YouTube: I just recently launched my YouTube channel so we can bake my favourite recipes together in my very own kitchen. I’d love if you can subscribe to my channel.
Email newsletter: I’d love to let you know when a new recipe drops, so sign up to the Sweet Club to keep in touch.
Order my cookbook: If you love reliable, easy baking recipes, you’ll love my NEW cookbook, Something Sweet. Buy my cookbook today.
Happy baking, Jess xx
