Loving… Nectar & Stone

July 14, 2014 | Loving...

OMG you know how sometimes you just come across a website/shop/blog that takes your breath away? That just happened to me! I can’t believe I’ve not known about Nectar & Stone until now, I feel like I’ve been missing out.

So, to ensure no one else feels like that, here’s me telling you to go check out their incredible, sweet, candylicious, frilly and delightfully feminine Instagram feed – you won’t regret it. I don’t think I’ve been so in love with someone’s instagram photos until now… Just check these out:

Nectar & Stone

And if you happen to live in Australia (or even better, Melbourne), lucky you! Nectar & Stone are based in Melbourne which means you can actually get your sticky hands on all these delicious goodies if you want to.. and why wouldn’t you want to? I want to! Someone teleport me to Melbourne, stat!

Nectar & Stone

I can’t be the only one who now has a huge craving for cake, and the desire to learn how to pipe flowers out of icing?! :)

All images from Nectar & Stone Instagram feed

Recipe: Everyday Chocolate Cake

October 26, 2012 | Recipe

I had a massive craving for chocolate cake a couple of days ago, so went hunting for a quick and easy recipe. As always, it was Pinterest to the rescue! I came across this pin that I’d marked ages ago for an Everyday Chocolate Cake by Smitten Kitchen. Well, it just looked too delicious not to go and make it straight away, so off I went.

Turns out the cake is delicious, but I think I did something a little bit wrong somewhere during the process.. maybe it was because I didn’t have buttermilk (instead, I soured milk with lemon), or maybe because the milk was straight out of the fridge and did something crazy to the butter and sugar.. who knows. In any case it turned out to be very yummy, but just a touch dense.. oops.

Not to worry! Heating it a little bit in the microwave and adding a scoop of ice cream was just the ticket.. sooooo good!!

If you’d like the recipe, head on over to Smitten Kitchen and get baking! :)

DIY Sparkly Cake Toppers

May 25, 2012 | DIY, Featured

Good morning!

Do you remember a few weeks ago, I did two DIYs for the lovely blog Say Yes to Hoboken? Well I’ve been asked to become a regular DIY contributor, so now each month I’ll be creating two DIYs that will be featured on Say Yes to Hoboken! How exciting is that?!

Here’s my first one.. some really fun, really easy, reaaaally sparkly cake toppers! If you’d like to find out how to make them, head on over to Say Yes to Hoboken :)

DIY Sparkly Cake Toppers by Fellow Fellow for Say Yes to Hoboken

The full DIY can be found here.

Recipe: Super-Duper-Extra-Amazing Chocolate Cupcakes

May 17, 2012 | Recipe

I’m not sure if you can tell from this photo, but these cupcakes are incredible. Like… really. Super chocolatey, moist, tasty.. and totally bad for you, but who cares! These are an indulgence totally worth the extra kilometre I’ll have to run later. I didn’t help the matter when I put a pile of whipped chocolate cream on top.. but hey, if I’m going to feel guilty, I might as well make it worth while.

I came across this recipe on The Little Teochew and thought it sounded like a winner, but instead of making one big cake (or even 6 small cakes like the original recipe calls for), I made cupcakes. Apart from that, the only things I did differently to the recipe were that I only put in 1 cup of sugar, and about a third of the amount of chocolate chips. Wouldn’t want to overindulge you know. I then baked them for about 20 minutes.

I’ll list the adjusted recipe here, but if you’d like to see the one for the whole cake go here, and for the 6 smaller cakes here. The original recipe came from Tish Boyle.

1. Position a rack in the center of the oven and preheat the oven to 175°C (350°F). Fill a muffin tin with cupcake papers in preparation.

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. Whisk to combine and set aside.

3. In the bowl of an electric mixer, beat the butter at medium speed for 2 minutes, until very creamy. Gradually beat in the sugar. Increase the speed to medium-high and beat for 3 minutes, until the mixture is well blended and light. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

4. In a small bowl, stir together the buttermilk, Kahlua (or rum), and vanilla extract. At low speed, add the dry ingredients to the butter mixture in three additions, alternating it with the buttermilk cream mixture in two additions, and mixing just until blended. Remove the bowl from the mixer stand and stir in the finely chopped chocolate or miniature semisweet morsels. Divide the batter into the prepared cake papers.

5. Bake the cakes for 20 to 25 minutes, until a cake tester inserted into the center of a cake comes out clean. Cool the cupcakes on a wire rack.

For the icing, all I did was whip some cream with a little bit of powdered sugar and cocoa added. Best to only ice them when you want to eat them.

Om nom nom. Now if you’ll excuse me, I’ve got whipped cream to wash off my face.