Recipe & a Giveaway

Recipe & a Giveaway

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
125 cup 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

Welcome to Royal Albert Australia

Welcome to Royal Albert Australia

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.

Inspiration :: My Favourite Easter Pins

Inspiration :: My Favourite Easter Pins

I have been busy over on Pinterest this past weekend!

A rainy Sunday in Sydney was the perfect excuse to pin all sorts of lovely Easter inspiration – here are just a few of my favourites!

Hope you had a fun weekend!

Visit my Pinterest page to see what else I have been pinning lately. All of these cuties can be found on my Easter Pin Board which links to their original source.

Recipe :: Delicious Lemon Syrup Mini Loaves

Recipe :: Delicious Lemon Syrup Mini Loaves

It is recipe day on the blog and today I am sharing with your some super delicious little mini loaves from Gillian of Crumbs of Comfort Cake Design.

I can see these perfect little bites being served as part of easter weekend treats – they can made gluten and dairy free by substituting flours for gluten free varieties, as well as butter and milk which can be changed to dairy free spread or rice milk!

Lemon Syrup Mini Loaves

125 g butter
1 tablespoon lemon zest
2 eggs
165g sugar
140g self-raising flour
70g plain flour
125ml milk

125ml lemon juice
60gm sugar


Pre-heat oven to 160C. Grease a mini loaf pan (or line base of 20 cm round cake tin)

Cream butter, sugar and rind until pale. Add in eggs. beating well.
Fold in sifted flours alternately with milk.

Spread mixture into cake tin. Bake for 20-25 minutes (35-40 minutes for 20cm ) or until cooked.

Prick hot cake, still in tin, several times with a skewer. Gently spoon syrup over cake.

Allow to stand until completely cold before turning out.

Stir lemon juice and sugar together until dissolved. Place in saucepan and bring to the boil.  Reduce to a simmer for 5 mins.

Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style

Real Events :: Easter Party at the Design Centre

Real Events :: Easter Party at the Design Centre

With easter just two weeks away it is time for some pretty easter inspiration from the Design Centre, Chelsea Harbour, London – Europe’s premier Design Centre.

Caroline who is one of my loyal customers and a blog follower sent me these lovely images of an Easter party the Design Centre hosts each year.

So many simple and lovely ideas have gone into making this a special event – I love the pretty tiffany blue colour scheme, cute signs to let everyone know about the activities and all those adorable animals that kept the kids entertained!  Here is what Caroline told me about the event

The Easter party is now a firm fixture on the Design Centre events programme. Now in its seventh year we have 80 children belonging to top Interior Designers, Editors and the pick of London’s social scene. Little People’s Bar with milk shakes in tiny bottles and little pots of popcorns greeted the children as they arrived. Craft tables, make your own Easter bonnets, face painting, rabbit and chick’s, a little pony called Tony along with lots of games to keep the children entertained.  Tea was served in bespoke bindles which the children enjoyed sitting on hay bales scattered with cushions. Just before home time the Easter bunny led the children to collect their going home gift, a super soft white bunny and a little bespoke Easter bag to collect over 800 Easter eggs in a giant Easter Egg Hunt!

 Photography :: Sophia Spring 
Party Host :: Design Centre 

Four Things :: Cake Toppers

Four Things :: Cake Toppers

One of the lovely trends around at the moment is the use of beautiful cake toppers.

I was able to work with some very pretty ones on a recent shoot and they really are the perfect addition to a simple cake.  Here are four of my favourite toppers – number two even lights up which is so cool!

We are off to a wedding this weekend – I can’t wait to see what they chose for their cake and if it includes a topper!

1 :: Splendid Supply Co. 2 :: Grain & Co 3 :: Style Me Pretty 4 ::  Your Cloud Parade

Recipe :: Jelly Crystal Cookies

Recipe :: Jelly Crystal Cookies

It is recipe day today and once again I am teaming up with Gillian from Crumbs of Comfort Cake Design with this weeks yummo recipe.  What are the kids two favourite things – yes jelly and cookies – combined! Who would have thought!

These cookies are super quick and fun to do with the kids.  This recipe is very forgiving and can handle being overworked by small hands.  The cookies do spread whilst baking so allow plenty of room on the baking sheet.

Have Fun!

Jelly Crystal Cookies

200 g butter
110g sugar
2 eggs
180 g gluten free plain flour
2 teaspoons gf baking powder
4  x packets of 85 g jelly crystals

Preheat oven to 160 degrees C.

Cream the butter,  and sugar together in a mixer.
Add eggs and beat well.
Add the sifted flour and baking powder and mix until well combined.

Divide mixture evenly into four balls.  Add a packet of jelly crystals to each ball and mix thoroughly.  Add food colouring to intensify colour if desired.

Place in teaspoonful sizes on a oven tray.  They do spread so allow room between cookies. Flatten slightly with a fork.
Bake for approximately 10-12 minutes.  Allow to cool on baking tray.

Notes: regular or gf plain flour can be used
For dairy free, replace butter with dairy free spread of your choice.


Photography ::  Leanne Ambrogio | Sweet Style
Recipe :: Gillian Brown | Crumbs of Comfort Cake Design


Real Events :: Sofia Turns 8

Real Events :: Sofia Turns 8

We have had an amazing cake filled week after Sofia turned 8 last week!  Celebrations started the day before her actual birthday which was Monday 24th with the arrival of guinea pigs and continued right through until her party this past Sunday!

Sofia decided on a gymnastics themed party for her birthday so we booked our local gymnastics centre and invited her school friends to join us.  I asked Nicole from Pretty and Print to design a custom invite going with the colours of red and pink!  Nicole always comes up with the perfect design and we are then able to continue this theme through the other small details of the party.

In keeping with my 2014 philosophy of keeping things very simple I decided that the main elements for the party would be a gorgeous cake, a cute little lunch box with a small snack and a party bag for our guests.  It is never easy to create the gorgeous and elaborate spreads when the party is not in your home and to be honest they are certainly not called for every year!  A few small details that show you have taken time to really think about your little party guests makes the party special and unique to you!

We served our guests a mini finger bun and some fresh fruit in a cute box with yum on the top!   By packing everything up in individual little boxes made transporting and setting up for the girls simple and easy.  There was only a quick 15 minute break for the girls to sit and have a snack so not too much food was required.The stunning extended tier cake was made by Jacki from Blissfully Sweet Cakes - Jacki made the cake to match the invitation.  She did look particularly stunning on top of one of my red glass cake stands (which you can purchase here).

Of course these great paper eskimo lolly bags were a perfect match – I just added a custom thank you tag to the front of the bag and our theme was complete.As you can see, a few simple and special details turned our birthday celebration into a unique gymnastics party without too much fuss.

Photography:  Leanne Ambrogio | Sweet Style

Recipe :: Raspberry, Cranberry & Apple Crusher

Recipe :: Raspberry, Cranberry & Apple Crusher

Who doesn’t love fresh fruit all combined together to make a delicious fruit crusher!  I am not one for drinks that are too sour and this combo is just perfect!

All you need is some raspberries, cranberries, apples, some mashed up banana and a dash of orange juice from the fridge and you have this great refreshing drink.

You will need

2 apples
5 or 6 raspberries
a handful of crushed cranberries
half a cup of fresh orange juice
half a mashed banana

Remove the core and dice up the apples and then combine all the ingredients together in a blender.

Chill for 30 minutes and then serve!  Delish!

Photography & Styling: Leanne Ambrogio | Sweet Style

Recipe :: Lemon Meringue Fudge

Recipe :: Lemon Meringue Fudge

I am really excited to be working with lots of fabulous people again this year to bring you a series of recipe posts. I am a little obsessed with food and photography – in particular sweet food – so today I am teaming up with my lovely friend Gillian from Crumbs of Comfort Cake Design to to bring you this delicious recipe.

Gillian loves to bake, create and come up with fun recipes whereas I don’t like to bake or cook so much – preferring to get hold of the food and make it look lovely and take pretty pictures! So with that in mind we have teamed up so that we can both do what we love the most.

For our first recipe we have Lemon Meringue Fudge – baked in Brisbane, photographed in Sydney and sent out via the world wide web for everyone to see, make and eat!

We hope you enjoy it and would love to hear what you think after you have had a go at making it!



500g white chocolate
1 x tin condensed milk
1/2 teaspoon lemon extract oil
Yellow gel or powder colouring
1 cup broken meringue pieces


Add lemon extract oil and colouring to condensed milk. Lemon extract oil is available in supermarkets.

Place chocolate and condensed milk in microwave safe container.  Heat on low in 30 second intervals until nearly all the chocolate has melted.  Stir until smooth.  DO NOT overheat.

Stir through meringue pieces and pour in to a lined lamington tin or square 8 inch cake tin.

Refrigerate for 2 hours.  Once set, remove from tin and slice.

This is a rich creamy fudge with a citrus twist.  A very special thank you to Sam of Caketopia for sharing her knowledge of fudge success with me.  Don’t be tempted to heat in bursts of over 20-30 seconds at a time or you’ll end up with a mixture that splits and fit for the bin – don’t ask how I know!!

Recipe :: Gillan Brown | Crumbs of Comfort Cake Design
Photography & Styling :: Leanne Ambrogio | Sweet Style