IN BLOOM

Hi friends! Sorry it has been a while. Happy springtime! The other day I got to go to this private little fashion show at Wilkes Bashford my friend invited me to. Since it was a last minute plan, I grabbed this Zara white frill dress from my closet and styled it with some white mules I had. Since you cannot get either of these items anymore, I was hesitant to post at first, but I decided to make this one more of an inspirational fashion post.

I learned at the show, that along with many other trends this season, ruffles are in, so I arrived in style. I am also loving the  floral prints and embroidery.

Some things I have been focusing on this spring are trying to take projects one step at a time and continuing to focus on being positive. I think it's so important to have a positive outlook even when times get tough. The other day I came home feeling kind of down on myself, and I had a very productive talk with Danny that made me overthink things a lot less and I felt so much better. I want to do a post soon on some "spring cleansing" items I love that help me de-stress. 

 

Hope you liked this one! 

 

COCONUT LAYER MERINGUE CAKE

I came across this gorgeous slice of cake on Pinterest and tracked down the recipe. The ingredients are simple, but it looks slightly challenging to make. I would love to attempt this, though, as the cake looks so mouthwatering and divine. Perhaps for someones birthday. Anyways, just wanted to share with you for some inspired baking ideas! 

INGREDIENTS

  • 600ml eggwhites (approximately 16 eggs), at room temperature
  • 3 cups (660g) caster (superfine) sugar
  • 2 tablespoons cornflour (cornstarch), plus extra for dusting
  • 2 tablespoons white vinegar
  • 2 cups (100g) coconut flakes
  • vanilla coconut cream
  • 1 cup (250ml) double (thick) cream
  • 1 cup (250ml) coconut cream, chilled
  • 1 teaspoon vanilla extract

 

METHOD

  1. Preheat oven to 160°C (325°F). Place half the eggwhites in a bowl and whisk on high speed until soft peaks form. Gradually add half the sugar, scrape down sides of the bowl and whisk for 8 minutes or until thickened and sugar has dissolved. Place half the cornflour and half the vinegar in a bowl and mix to combine. Add the cornflour mixture to the meringue and continue beating for 2 minutes. Spoon into a well-greased 24cm x 34cm slice tin and smooth the top. Cook for 16 minutes or until the top is just dry to the touch. Remove from oven and allow to cool in the tin for 5 minutes before turning out onto a baking tray lightly dusted with cornflour. Allow to cool completely+. Trim the meringue into 2 rectangles, discarding the edges++. Set aside.
  2. Repeat the method with the remaining eggwhites, sugar, cornflour and vinegar to create 2 more meringue rectangles. 
  3. To make the vanilla coconut cream, place the double cream, coconut cream and vanilla in the bowl of an electric mixer and whisk until stiff peaks form. 
  4. To assemble, place 1 meringue rectangle on a cake stand. Spoon 1/3 cup of the vanilla coconut cream over the meringue. Continue layering with meringue and vanilla coconut cream, finishing with the cream. Lightly spread the remaining vanilla coconut cream over the sides and sprinkle all over with coconut flakes. Serve immediately. Serves 6. 

+ The meringue will shrink about 3–5cm from the edge of the tin as it begins to cool. 

Recipe via Donna Hay