Back in July, I had the pleasure of working with Sophie of Avie and Lulu to create the dessert’s for her daughter’s Christmas In July themed birthday party. The final results have just been published in My Little Jedi’s new e-magazine, One Lovely Day.
A few years back, a photographer named Stewart Leishman contacted me, wanting to know if I’d like some cake photos taken… I was intrigued, replied back, and we emailed back and forth and eventually arranged a shoot. Stewart turned out to be one of the nicest people you could hope to meet – and immensely talented with a camera, to boot. The photos he took of my cakes that day earned me my first ever feature on Amy Atlas’ Blog, Sweet Designs, as well as several other blogs, both locally and internationally.
Since then, Stewart and I have crossed paths at a few weddings, and every time I’ve seen the results through his lense, I am impressed all over again.
A few weeks ago now, Stewart asked if I’d like to provide a cake for a project shoot he was putting together that was going to be shot on our stunning Peninsula foreshore – how could I say no to that? I’m glad I didn’t! The images are just beautiful – I hope you enjoy:
All images are the IP of Stewart Leishman Photography, and have been used with permission.
Please do not copy these images without the express consent of SL Photography.
A little while ago I had the pleasure of creating a dessert table to sprinkle a new little girl with love upon her adoption into the family… and so the theme {sprinkles} was set! Everything served from the dessert table was themed around sprinkles – even the stationery!
Sprinkle Theme Dessert Table
The hit of the party were the Fairy Bread Sugar Cookies –
Fairy Bread Sugar Cookies
Also served were Soft Serve Ice Cream Cone Sugar Cookies {with sprinkles!}, Brownies with a Sprinkle Top, Sprinkle Cake Pops, Sprinkle Cupcakes, Sprinkle Meringue Roses, and Vintage Mallow Wafers. The star of the table though was the 3-tier cake I created to celebrate; the base tier was wrapped in my signature ruffled petal skirt, the 2nd tier featured a covering of sprinkles, and the top tier featured the same flowers as the cupcakes, but with the bright colours of the sprinkles to make them pop. Top of the cake featured more sprinkles {of course!}
Invitation
Soft Serve Cone Sugar Cookies with Sprinkles
Vintage Mallow Wafers
Chocolate Brownies with a Sprinkle
Sprinkle Meringue Roses
Cake Pops with Sprinkles
Sprinkle Cupcakes
Ruffle Petal Cake with Sprinkles
Ruffle Petal Cake Skirt
Ruffle Petal Cake Topper with Sprinkles
Thanks very much to Amy Atlas Events for the feature, which you can see here!
Calling Brides of 2013
I am booking now for the Brides of Season 2013 that want the best wedding cakes and desserts in Melbourne! If you call or email ASAP you may be able to secure one of my highly coveted, and strictly limited, wedding slots. Visit onesweetgirl and email dessert@onesweetgirl.com.au for info!
Brides of 2013 | Wedding Cakes Melbourne
It used to be, back when I was in school {both Primary and Secondary} that at least every month there would be some sort of bake sale or fundraiser in the quadrangle at lunchtime, and always – always – there were some things you could count on -Toffees with 100 &1000’s in cupcake cases, and Honey Joys.
Seriously, who doesn’t love Honey Joys? I know I do, and so does my husband, and generally when I buy cornflake cereal, I almost always buy two boxes – one for breakfasts, and one just for Honey Joys!
Here’s a great recipe that never fails me, and turns out perfectly every time, whether you are making them to fit in mini-cupcake cases, or giant Texas-sized cases:
Honey Joys
200gm butter (please don’t use margerine, it’s just not the same)
2/3 cup white sugar
1/4 cup honey
8 cups Cornflake-type cereal
Preheat your {fanforced} oven to 150 degrees C
Line your cupcake tins with cases – the smaller the case, the more you will need!
Melt together the butter, sugar, and honey until the butter melts and becomes slightly frothy.
Pour over your cornflake-type cereal and mix really well with a wooden spoon. Allow to cool slightly, then scoop into the lined cupcake tins, pressing down slightly – add more mix if necessary so that you get a nice mound above the top of the tins.
Bake regular-sized Honey Joys for approx 10 mins, mini’s for approx 6 – 7 minutes, and Texas-sized for approx 15 mins – check them before you think they are done – you don’t want them to actually brown (then they will be very hard and taste “browned” when they are cold}, just get the slight hint of brown-ness.
Allow to cool, then see if they can last long enough to store in an airtight container… these prove irresistible to children, husbands and, well, just about everyone!
Hope you enjoy!
Regular sized Honey Joys, packaged up in cello bags, ready for snacking!
One Sweet Girl e-Catalogue 2012 edition
After many hours of editing and revisions, I’m really pleased to announce my new e-catalogue for 2012.
It contains some projects that I have been involved with, as well as a few insights into what my thought processes are when getting creative, plus some galleries, information and prettiness for you to enjoy!
This gallery contains 18 photos.
Last weekend I had the pleasure of exhibiting at the Getting Married Melbourne ‘True Love’ exhibit. This is part of what I created… hope you enjoy!
one sweet girl 