Monday, July 30, 2012

We met Bryan Habana.

Just a quick photo from CT Fashion Week (Thursday last week) - will update with the Habits and Gavin Rajah photos soon!!
(For those of you who don't know - Habana is a Springbok rugby player), although what he was doing at Fashion Week, I don't quite know...not complaining though!

In case you're wondering...I'm the midget on the right and that's my stunning friend Jules on the left.

- Pips x

Sunday, July 15, 2012


Pretty things.

These make me want to get my ears pieced.
In love with this.
Alexander McQueen.
A spiderweb made out of embroidery cotton. Whoever made this, you are so cool.
Birds are my favourite animals so I love this.

And then some good old Fleetwood Mac to finish off.

- Pips x

Saturday, July 14, 2012

Flowers in your hair.

Was busy delving into the depths of that section of YouTube last night (where you find all that awesome unknown music - basically the Narnia of YouTube) and found this gorgeous song by The Lumineers after downloading their recently popular song 'Ho Hey' and scrolling further to see what else they'd produced.
This is some really lovely, pure, joyous music that kind of made me smile.

Makes me want to go and leap around in a sunny field in my hair.
And here's Ho Hey as well. These people give modern music hope.

- Pips x

Tuesday, July 10, 2012


So a few days ago I decided to try out my new baking book (The Primrose Bakery Book) for the first time (great excitement) and chose to bake the first recipe that initially caught my eye: Lemon Meringue Cupcakes.
They worked out wonderfully and looked beautiful; I would really recommend this recipe!

Lemon Meringue Cupcakes:
For the cupcakes:
110g unsalted butter at room temperature
225g golden caster sugar
2 large eggs, free range or organic
90ml semi-skimmed milk
30ml freshly squeezed lemon juice
1tbsp sour cream
150g self-raising flour
125g plain flour
1tsp grated lemon zest

For the topping:
Lemon curd
4 large egg whites
225g caster sugar
Grated lemon zest to decorate (optional)

Preheat the over to 180C. Line a 12-hole muffin tray with muffin cases.
In a large bowl cream the butter and sugar together, using an electric mixer, until light and fluffy. 
Add the eggs, one at a time, at beat well after each addition. 
Measure the milk into a jug, add the lemon juice and sour cream and combine well.
Sift the flours into a bowl and stir together.
Add alternate amounts of the flour and the lemon-flavoured milk to the creamed butter and sugar as follows:
Add one third of the flour and mix well; add add half the milk and mix well; add another third of flour and mix well; add the remainder of the milk and mix well; finish by adding the last third of flour and then the lemon zest, and beat well. 
If the mixture looks as though it is curdling slightly, don't panic - simply add another spoonful of plain flour and beat well.
Spoon the mixture evenly into the muffin cases, filling them to about two thirds full. Bake in the center of the oven for about 25 minutes. 
To test if the cupcakes are cooked, insert a skewer into the center of one of the cakes - it should come out clean. 
The cupcakes will appear to be a light golden brown colour even when cooked. 
Leave the cupcakes to cool slightly in their tin for about 10 minutes and then carefully turn them out onto a wire rack to cool completely. 
Once the cupcakes are out of the oven, reduce the oven temperature to about 160C, to prepare for finishing the iced cupcakes later.
When the cupcakes are completely cool, cut a small hole in the top of each cake and discard (or eat!), then, using a sharp knife or teaspoon, carefully place one teaspoon of lemon curd into each of the newly made holes.
To make the meringue icing, beat the egg whites with an electric mixer until stiff peaks form.
Add 1 tablespoon of caster sugar and beat well until incorporated.
Add the remaining sugar and beat well again until the mixture takes on a glossy sheen. 
To ice the cakes, use a piping bag or a tablespoon to pipe or spoon the meringue over the surface of each cake, covering it completely. 
Put the cupcakes on a lined baking tray and return them to the oven for about 15 minutes, until the meringue has set slightly and has a slight golden tinge. 
Grating small amounts of lemon zest over the top of each one is optional.
Thereafter, enjoy!

Rest assured, this post took as long to write out as these cupcakes took to make - so be prepared for a pretty intense session of baking; my iPod always helps me! 
But while I say that these can be quite a mission, they are incredibly rewarding.
Whip these out to impress friends when hosting a tea :)
Now go and try for yourselves!

- Pips x

Tuesday, July 3, 2012

Birthdays and Buys.

So this is delayed...but it was my birthday on the 25th of May. (I know you're probably thinking I'm slightly off my head) but I have a LEGITIMATE excuse for not posting, people. Yes, we had exams. Yes, I did procrastinate a heck load and visit other people's blogs...but I neglected my own. But it's clear to see that today forms a fresh start. Woop Woop. So here's the belated birthday post :)

An absolutely incredible baking book given to me by cousins - I baked lemon meringue
cupcakes the other day, which were (if I do say so myself), quite lovely.
Some amazing boots - they're pretty much combat boots but fold
down to reveal this really nice checked fabric.

Some pretty decorations for my ever growing wall.
A pretty waistcoat.
A lovely lace shift dress that comes to just above the knee
 - it had a little leather skinny belt but...I can't find it :/
Ok so this is a really crappy picture but these are the love of my life right now:
1) They're burgundy (my favourite winter colour).
2) They're like...jeans, but not, cause they're softer.
3) I can breathe and move in them cause they're so comfaay. 
Love these wedges for 2 reasons: They're teal, which is my all-time best colour along with turquoise,
and they're super high yet super comfortable. (How is that even possible??)

My lovely ankle boots, which make any outfit look ever so slightly cooler.
A maxi skirt with a shorter front
(I refuse to call it a mullet skirt because I associate mullets with old slimy men...)
It's burgundy, and ultra slimming, and so comfy when I'm having a
'I don't want to wear jeans' kind of day. If you know what I mean?
I apologize for looking so awkward.
Waistcoat: Mr Price
Lace shift dress: Pari & Max at YDE
Burgundy jeans: Woolworths
Wedges: Wild Alice at Queue Shoes
Ankle Boots: Luscious at Shoe HQ
Maxi skirt: Fashion Express

- Pips x