Wednesday, February 29, 2012

Oscars Fashion Wrap Up

I missed the Oscars and I only really watch it for the beautiful dresses and some are hideous.

See below for a pictorial summary

Oscars 2012 Fashion Wrap
Louis Vuiton, classic elegance

Oscars 2012 Fashion Wrap
Versace, this has to be ugliest Angelina has looked for awhile. Bed hair, protuding leg, unflattering black dress. One word, BORING.

Oscars 2012 Fashion Wrap
Valli, big bows are back! Emma looks cute.

Oscars 2012 Fashion Wrap
Gucci, Cameron is showing off the waterfall/mermaid tail which is hot this year for some reason.

Oscars 2012 Fashion Wrap
Vivienne Westwood, Our Aussie Rose Byrne looks amazing! Rocking sequins.

Oscars 2012 Fashion Wrap
Tom Ford, the best outfit! Sleek, modern and very classic at the same time. This is a winner.


Tuesday, February 28, 2012

Dessert Galore Recipes

I want to share with you some of the best looking and delicious desserts.

Boy oh Boy!

Doesn't this look so delicious??

Perfect for a summer treat.


24 Arnott’s Iced VoVo biscuits (1 and 1/2 x 250g packets)
1/2 x 250g punnet strawberries
2 tblsps strawberry conserve
1 and 1/2 tsps lemon juice
1/2 x 1 litre tub vanilla ice-cream
1/2 cup mini marshmallows
Pink food colouring, to tint

1 Lightly grease a deep 19cm square cake pan. Line the base and sides with baking paper, extending paper 5cm above pan edges.
2 Arrange half the biscuits, decorated-side facing up, over the base of prepared pan, leaving a small space between biscuits.
3 Place strawberries, conserve and juice in a food processor. Process until smooth. Strain through a fine sieve to remove seeds.
4 Place ice-cream in a large bowl. Stand at room temperature until slightly softened. Beat with a wooden spoon until smooth. Stir in strawberry mixture and marshmallows. Tint pink with food colouring. Pour over biscuits in pan. Top with remaining biscuits, decorated-side facing upwards. Cover with plastic wrap. Freeze overnight, or until firm.
5 To serve, lift slice from pan, transfer to a serving plate. Stand for 5 minutes to soften slightly. Cut into 12 slices.

Image by Yahoo Food 

 Easter Cupcakes 11

Since Easter is right around the corner, it's only fitting that we start baking special Easter treats.

This recipe and idea is so cute and I would share this with my family and friends.

What you'll need:

9 large eggs (Only one will get used in the cake. The rest are just used for the shells. I'm going to post a fantastic French toast recipe soon that used up six of the eggs.)

1/2 Cup flour

1/4 tsp baking powder

1/8 tsp baking soda

a pinch of salt

1/2 Cup sugar

1/4 Cup unsalted butter, room temperature

1/2 tsp lemon extract

1/4 Cup sour cream

Prepare the eggs

Carefully poke a small hole in the top of each egg. I found that the easiest way to do this was to use the tip of a corkscrew bottle opener.

Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. The holes need to be large enough to fit the tip of a piping bag inside. You can always make the hole larger when you are ready to pipe so err on the smaller side during this step.

Turn the egg upside-down and dump out the contents. Keep the contents of one egg separate to use in the cake recipe. If you plan on using the other eggs for baking, it might be helpful to store them in small plastic containers in groups of two (otherwise it will be hard for you to later tell how much of your big bowl is two eggs). You may wonder why there is a thermometer in the photo. I used the tip of the thermometer to help get all of the egg out of the shell.

Rinse the insides of the eggs out thoroughly over the sink. Then, immerse them in saltwater for thirty minutes.

Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry.

Prepare the cake mix

Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.

In a large bowl, mix one egg and sugar until light and creamy.

Add the butter and lemon extract and mix until fully integrated.

Mix in the dry ingredients until just combined.

Add the sour cream and mix until smooth.

Easter Cupcakes 08


Place the prepared egg shells into a cupcake tin. Use aluminum foil to help them stand upright.

Load the batter into a piping bag fitted with a large round tip. Make sure that the tip can fit all of the way inside of the egg hole. If it can't, expand the hole a little bit at a time until it fits. Fill your eggs about 3/4 full with batter. This is the tricky part. If you underfill the eggs, you won't have a complete cake egg inside when you crack them after baking. If you overfill the eggs, cake will overflow out of the egg during baking.

I found that it was best to let the cake overflow out of the top of the egg and then simply pick it off (eat it) and clean the shell with a damp towel before serving.

Bake the eggs at 350 F (180 C) for 23 minutes.

Images and recipe by Cupcake Project

Happy baking!


Friday, February 24, 2012

Dove Nourishing Hair Oil

When I first saw oil, I imagined putting olive oil in my hair and how it was going to be a nightmare and how heavy it will make my hair but it turned out to be the opposite.

Yes, it still felt like an oil but it was lightweight and it make my hair really soft and silky.

It felt good.

I love how it’s also so compact so I can stick it in my handbag for an emergency frizz or dryness issues during the day.

And it smells lovely.


Manic Mani!

I've noticed that the latest trends are fashion manicures, so I decided to put together a photo gallery!

See below but don't ask me how to do it. I have no idea.

The trends are half moon nails and florals and graphical.


Monday, February 20, 2012

New York Fashion Week 2012 - Fall

The cooler seasons of the year have come in the Big Apple and since we are heading into those seasons or if you are in Sydney, it can be four seasons in a week, see below pictures from the New York Fashion Week which is currently on.

Marc Jacobs is all about romance and whimsical

Jenny Packham

Till next time!

Monday, February 13, 2012

V Day 2012

Tomorrow, is Tuesday but it's also Valentine's Day. And for some, it's just another day. For others, people are busy planning a romantic day or night. And for the remaining group, it's the most dreadest day of the year.

So for the singletons, being single doesn't mena you are without love or loveless, you can still celebrate the idea of love. For example, writing a V Day car to a friend who has been heartbroken or mum because you know you've been a terrible cow and she deserves some love.

If you need help to express your feelings to your special loved one, perhaps the below could help:

At Strand Arcade, Pitt St Mall, Sydney CBD

Share the love this Valentine's Day with the help of Sydney's top writers including Shelly Horton Editor-At-Large of S in the Sun Herald, Sydney Confidential journalist Joel Christie at the Daily Telegraph and the stylish editors of fashion blog Breakfast With Audrey! Let them help you write the perfect prose for your free personalised Valentine's Day card, plus visit our photobooth and receive a complimentary Haigh's heart chocolate!

Date & Time:

12-2pm, 13th February with Shelly Horton and Joel Christie

12-2pm, 14th February with Pip Dalton and Natasha Williams of Breakfast With Audrey

For the guys, there are semi-naked women walking around Sydney CBD calling out ' Happy V Day ' today and tomorrow. This is more of a reason to take a break from work and head on down for a bit of sun and

For those who have a special someone, head down to the photobooth at lunch and I will see you there for some happy snapping!

Happy V Day!