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
Sunday 26 June 2011
Thursday 23 June 2011
white wall photography
via white and wander
This beautiful shoot was styled by White and Wander and photographed by the talented team at White Wall Photography. x
Wednesday 22 June 2011
daniella witte
via 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
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
Friday 10 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
via french by design
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!
via molly ruth
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
Wednesday 1 June 2011
the birthday party
via i am kampty
Such a cute series shot by Australian photographer, Vee Speers. Vee came up with the concept of “The Birthday Party” after watching the children at her daughter's fancy dress party. In creating her own series, Speers evokes conceptual contemporary concerns, such as the idea that adulthood is coming prematurely to children of the new generation. x
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