April 29, 2014

Hello Everyone!  I am hitting publish post today from beautiful Bali where I am relaxing for a week with Mr A – BLISS!

A little update today though on my 52 week project that I started this year – a photo each week of my girls together!

While they are back at home having quality Nanna and Aunty Kae time here is a look at weeks 9-16 with the girls.  A certain 3 additions to our family on week 11 have also become regulars in our weekly photos!

9/52

10/52

11/52

12/52

13/52

14/52

15/52

16/52

April 24, 2014

Before I tell you the winner of this weeks Royal Albert Giveaway it is time to share with you the recipe for the absolutely perfect, totally amazing icing that you can see on these delicious cupcakes!

Again the recipe is by Gillian from Crumbs of Comfort Cake Design who I witnessed whipping up these delights for me!

She calls it the cheats version of Swiss Meringue Butercream – I call it naughty but oh so yummy!

Cheats Swiss Meringue Buttercream
250 butter
250 copha
750 soft icing sugar
1 1/2 tablespoons magic pav
1/4 cup water
The butter and copha needs to be soft.  Melt the copha if it’s super hard and pop it in the fridge once it starts to go cloudy again it’s ready to mix.
Beat the batter and copha really well until light with no lumps. Add half the sugar and mix to combine. Add magic pav to remainder of icing sugar and add to mix.  After 30 secs add the water (and flavour and/or colour).
Beat for ten minutes .. This makes sure it’s not gritty
 
And so now to the winner of this weeks Cake Stand Giveaway
Congratulations to entry no 1 – Anne Canalese
Please email me with your address details and so I can send off your prize!
Photography & Styling :: Leanne Ambrogio | Sweet Style
Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Teaware Range :: Royal Albert Australia
Flowers :: Fiona Kate

 

The Perfect Icing & a Giveaway Winner
Recipe Type: Dessert
Author: Leanne
Cheats Swiss Meringue Buttercream 250 butter 250 copha 750 soft icing sugar 1 1/2 tablespoons magic pav 1/4 cup water The butter and copha needs to be soft.  Melt the copha if it’s super hard and pop it in the fridge once it starts to go cloudy again it’s ready to mix. Beat the batter and copha really well until light with no lumps. Add half the sugar and mix to combine. Add magic pav to remainder of icing sugar and add to mix.  After 30 secs add the water (and flavour and/or colour). Beat for ten minutes .. This makes sure it’s not gritty
Ingredients
  • 250 butter
  • 250 copha
  • 750 soft icing sugar
  • 1 1/2 tablespoons magic pav
  • 1/4 cup water
Instructions
  1. The butter and copha needs to be soft. Melt the copha if it’s super hard and pop it in the fridge once it starts to go cloudy again it’s ready to mix.
  2. Beat the batter and copha really well until light with no lumps. Add half the sugar and mix to combine. Add magic pav to remainder of icing sugar and add to mix.
  3. After 30 secs add the water (and flavour and/or colour).
  4. Beat for ten minutes .. .This makes sure it’s not gritty

April 22, 2014

I always love to feature the photography work I am fortunate to be asked to do and today is a super fun one from last month.  My friend Nicole from Penny Lane Studio was commissioned to come up with the concepts and styling for a fabulous event organised by Directions Conference and Incentive Management which was being held cruise boat Starship Sydney.

Nicole asked me to to capture the theming she created on the three levels of this great boat before it took off to cruise Sydney Harbour.  The top level of the boat was turned into the perfect Parisian Cafe, the next level down was a Turkish Salon and on the bottom level was a French Banquet, rustic, country side event, food and wine territory of french provinces.

Here is a look at Nicole’s fabulous styling!

Concept & Styling :: Nicole Bull | Penny Lane Studio
Photograhpy :: Leanne Ambrogio | Sweet Style
Event Organiser :: Directions Conference & Incentive Management

April 17, 2014

Are you looking forward to your Easter Long Weekend!

My girls are excited about the impending arrival of a bunny with chocolate (and I must say I do love a bunny with chocolate myself).

Today I have for you a great easter weekend recipe courtesy of Gillian from Crumbs of Comfort Cake Design.

When working on my collaboration with Royal Albert Australia I was keen to find the perfect recipe that goes with their pretty range of tea ware.  This Pink Roses Cake stand looks just wonderful with these English Tea Cake Cupcakes on top which is why as well as sharing with you this lovely recipe I also have one of their very pretty cake stands to give away.

To win one of these lovely cake stands all you need to do is follow Royal Albert on Facebook here and leave a comment on this blog post letting me know who you think this cake stand would be the perfect gift for.

The give-away winner will be announced back here on the blog next Thursday 24th April (only open to Australian residents).

I hope you enjoy the recipe below – both Gillian and I would love to here how you go!

English Tea Cake

65g butter, softened
110g caster sugar
1 egg
2 teaspoons vanilla extract
125g self-raising flour, sifted
85 mls milk

Pre-heat oven to 180°C/160°C fan-forced. Line a 12 hole pan with cupcake papers.

Using an electric mixer, beat butter, sugar, egg and vanilla together for 2 minutes or until combined. Stir in half the flour, then half the milk. Repeat with remaining flour and milk. Spoon mixture into papers.

Bake for 15-20 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 5 minutes and remove from pan.

Strawberry buttercream

200g softened butter
125mls milk
2 tablespoon strawberry conserve/ jam.
1 kilogram of icing sugar

Cream butter for 1-2 min. Add milk, jam and 1/2 icing sugar, beat for 3 min or until the mix is light and fluffy. Add remaining icing sugar and beat for further 3 mins until light and fluffy and spreadable consistency. Add extra milk if to dry or icing sugar if to wet.

Photography & Styling :: Leanne Ambrogio | Sweet Style
Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Teaware Range :: Royal Albert Australia
Flowers :: Fiona Kate

April 15, 2014

I am really really excited about a fabulous collaboration I have been working on recently and pleased to finally announce that I am one of Royal Albert Australia’s Creative Contributors.

Make sure you head over to the Royal Albert Facebook page and hit LIKE to see more – I will also be posting more on my Facebook and instagram pages in the coming month.

Pop back to the blog later this week for a fabulous recipe that will be perfect for you to enjoy with your tea over the easter weekend – it will also include a lovely Royal Albert giveaway!

I look forward to sharing more of my tea moments with you over the coming weeks.

Find me on Facebook here or Instagram here.