It’s about time for a Fashion vs Lab Ratz Contrasting
Saturday’s Fashion Society Event Presenting Spring Race Runway
Phew….. We are finally up to date. Last Sunday: Currumbin Beach Swell Art Exhibition.
What better than Chilling by the beach getting a tan, checking out some cool art work and enjoying freshly made coffee and pizza!!!
Nerdy Note: Looks like an Dendritic Cell
Freshly made $10 Pizza
Very Impress with this one
My contribution to the Arts :p
Two Mondays ago, I had a day off so I decided to bake and these are what I ended up with: Apple Crumble with Vanilla Custard, Chocolate Avocado Cookies, Dark Choco Chip White Chocolate Muffin and French Lemon Madeleine.
Was an awesome start to my week – Monday should really be public holiday every week!
At the Beginning of September Fenny and I attended a lunch event held by Sono Japanese Restaurant.
On arrival we were served with Sono’s In House Lychee Cocktail
Main: Fenny had the Salmon and I had the Teriyaki Chicken –> really enjoyed it
Dessert: Green Tea Ice-cream with Red Bean
They had also a pampering station sponsored by Blow Inn
What I wore: Ralph Lauren black knitted cardigan/ Indikah white singlet / ASOS blue patterned pencil skirt / ASOS sky blue flats with gold horse buckle / Clear clutch with pink fill in from Random Hong Kong Boutique
Party in Colours! Made specially for birthday girls, Claire and Claudia!!! xo
- 200g good quality dark chocolate, about 60% cocoa solids
- 200g butter
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda
- 200g light muscovado sugar
- 200g golden caster sugar
- 25g cocoa powder
- 3 medium eggs
- 75ml buttermilk (5 tbsp)
- grated chocolate or curls, to decorate
For the ganache
- 200g good quality dark chocolate, as above
- 284ml carton double cream (pouring type)
- 2 tbsp golden caster sugar
- Butter a 20cm round cake tin (7.5cm deep) and line the base. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
- While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) buttermilk.
- Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
- When the cake is cold, cut it horizontally into three. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. The cake keeps moist and gooey for 3-4 days.
Instead of chocolate curls I used KitKats and M&Ms to decorate as for the cupcake I just used a basic buttercream recipe and added the desired colours 😉