Aeolistic


Painted faces in the park

I spent most of the weekend nursing a sore head! It was totally worth it though, as my weekend included being let loose on my friends’ faces with face paints (as seen above). Nothing like having a whiskey in one hand and a paintbrush in the other.

Apologies for the hiatus; I just haven’t been taking photos. I kept finding myself in cool places without my camera, which kind of defeats the whole point of having a camera. In the meantime, enjoy our faces.

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22 and counting

You’ve seen these lovely ladies before, hmm?

Beautiful chocolate cake made by my friend Jo

Other amazing meringue concoction that Jo made (he’s AMAZING in the kitchen)

Me and Jo! I was in awe, can you tell?

Here are a few photos from my birthday gathering last Friday night. It was a lot of fun and I feel unbelievably lucky to have such wonderful people to call my friends.



Carrot cake
March 29, 2010, 5:29 pm
Filed under: baking | Tags: , , , , , , , , , ,

It was my boyfriend’s mum’s birthday yesterday! She really likes carrot cake so that was on the dessert menu. We ate a lot of carrot cake in my house when I was growing up so it was daunting to attempt this recipe without my mum barking orders over my shoulder. It turned out well, nonetheless!

Ingredients

For the cake:

250g unsalted butter

375g caster sugar

2 orange rinds, grated

4 eggs

450g carrots, grated (or you could cheat like I did and blend them!)

100g almonds, chopped

1 tbsp vanilla essence

Juice of 1 orange

250g plain flour

2 tsp bicarbonate of soda

1 tsp mixed spice

1 tsp salt

For the icing:

225g full fat cream cheese

65g unsalted butter

400g icing sugar, sifted

1 tsp vanilla essence

Method

Preheat the oven to 180C/gas mark 4. Grease a 23cm cake tin. Beat the butter, sugar and orange rind until light and fluffy. Add the eggs one by one, beating well to incorporate each addition. Fold in the grated carrot and chopped almonds. Add the vanilla essence and orange juice. Sift the flour, bicarbonate of soda, mixed spice and salt together then fold into the mixture. Pour into the tin and bake for 45-60 minutes or until a skewer comes out clean. To make the icing, cream the cheese and butter together until smooth. Add the icing sugar and vanilla essence and beat until smooth.