Sunday, 26 June 2011

happy weekend!


Photography by Sasha Ewing

I hope you've all had a wonderful weekend. I finished uni on Friday so Ed surprised me with these gorgeous white lilies we're now enjoying watching slowly open up. x

Thursday, 23 June 2011

Wednesday, 22 June 2011

daniella witte








This stunning house belongs to Stylist and Decorator Daniella Witte. The combination of crisp white walls and leafy green foliage gets me every time! Her gorgeous blog can be viewed here. x

Monday, 20 June 2011

pretty peonies





With a day of exam study ahead of me, these gorgeous blooms are sure to brighten up the day. Have a wonderful week! x

Friday, 17 June 2011

happy friday!







Some interior inspiration to start off the weekend, see you next week! x

Tuesday, 14 June 2011

high tea sandwiches






Photos and Styling by Karen Mordechai via Sunday Suppers

This beautiful selection of tea sandwiches was created by Sunday Suppers to feature in Lonny's new design magazine, Trad Home. The delicious combinations included:

Pea mash with Mint, White Radish, Olive oil, and Black Sea Salt on Rye Bread
Blue Cheese, Pear, Violas on Mixed Grain
Tomato, Avocado, Salmon, on Brioche
Cucumber, Goat Cheese, Sea Beans, and Flowering Broccoli  on rustic white 

Yum!x

Monday, 13 June 2011

Thursday, 9 June 2011

hummingbird layer cake





Photography by Sasha Ewing
Recipe adapted from Martha Stewart's Hummingbird Cake

HUMMINGBIRD LAYER CAKE

3 cups self-rising flour
2 cups white sugar
3/4 cup vegetable oil
4 large eggs, beaten
3/4 cup chopped pecans
2 ripe large bananas, mashed
250g crushed pineapple, with juice
2 tsp vanilla essence
1 tsp ground cinnamon

Cream cheese frosting:
450g icing sugar
225g cream cheese
6 tablespoons unsalted butter, softened
2 tsp lemon juice
1 tablespoon milk, or more if needed

Preheat oven to 165 degrees celsius. Grease and flour three 8-by-2-inch round cake pans, tapping out excess flour.

To make the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly between prepared pans, smoothing tops with a spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 25 to 30 minutes.

Remove from oven and leave cakes in tins for 10 minutes to cool then transfer cakes to wire racks cool completely.

To make the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, and 1 tablespoon milk on medium speed until frosting is smooth. Mix in lemon juice. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Place four strips of baking paper around perimeter of a serving plate. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat the process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side facing up. Spread the entire cake with the remaining icing. Decorate as desired. Remove baking paper strips; refrigerate until ready to serve.

Wednesday, 8 June 2011

study spaces






With uni exams looming, one of these beautiful study spaces would provide the perfect setting for an all day study session. Have a wonderful day x 

Saturday, 4 June 2011

long weekend!





Some gorgeous residential swimming pool inspiration, I think I'm looking forward to Summer already! I hope you have a fabulous long weekend, see you back here next week. x

Thursday, 2 June 2011

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