Nicabella

Biting the bullet

Well, so to speak anyway. The time has come to admit that for the moment I suck at regular blog posting. There, I said it.

I know you're all being very patient with me (a virtue I wish I had a little more of for myself) and it'll be worth the wait. TRUST ME. A new look for my blog awaits!

I know, it already had a mini facelift not to long ago, but in all honesty that kind of sucked too. Let this be a lesson in what late night experimentation with Photoshop watercolour and lazy css looks like. Ugh, cringe.

So, needless to say it needs a change. And, as the saying goes, change is as good as a holiday. So change are go.

Stay tuned xx

 

My bicycle = awesome

Yep, call me a little strange but I have a crush on my bicycle. Not only is it black and shiny, has a basket and a bell (nothing quite like a cute jingle to announce my arrival) but that Amanda also has the same one. Oh yeah, we've upgraded alright. We've come a long way from matching pyjamas and holly hobby camping blankets haven't we A 🙂

Bicycle-1

My advice….if you don't have a bicycle, go and buy one. Today. They're awesome.

And here I am, looking a little more awkward than awesome but LOVING. EVERY. MINUTE. OF. IT.

Bicycle-2

The mini horseshoe factory

What happens when you receive an order for 150 plus cupcakes for a horse racing event, each decorated with a mini horseshoe? Let me tell you. The dining table gets over run by the mini horseshoe making factory, and you have a scribbled sheet of measurements to make some custom cupcake stands!

They were delivered on Saturday morning before heading away for the Rusty Iron Rally weekend in Macksville (more on that later) so needless to say my week was a little crazy!  

Race-day-cupcakes
Race-day-cupcakes-1

It was overwhelming how good they looked once they were all set up.

I love…

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Fishtail braids via pinterest, and this trio of bangles from Ruche.

Enjoy your weekend xx

Dandelion

Dandelion

I took this photo a couple of weeks ago but hadn't yet got around to posting it.

Although commonly known as a weed, I can't help but love these sweet little puffs of perfectly formed florets. And only adding to their charm, I was reading that Persians actually refer to them as a 'small postman' as they believe they bring good luck. Cute hey?

So next time you're going crazy with the garden trimmers, perhaps think twice about getting rid of any 'good luck' that might be coming your way 🙂

Hooray it’s Friday

For some reason this week has seemed like such a LONG week. Long because I have been super busy at the office, and long because I have had a sudden attack of inspiration overload for all things non office related. Yes that's right…between the figures and filing that is 'supposed' to consume my nine to five, my mind has been in overdrive planning the next blog tutorial, what flavoured macarons to make and how the hell did I not discover how amazing mod podge is until now.

Anyway, it brings me to say hooray it's Friday! 

Hooray because tomorrow I am going to bake, glue and glitter my little heart out.

Happy weekend x

Love this…

 

 

DIY tutorial by 100 Layer Cake. Now who doesn't want to make their own fabric chandelier like, right now…I know I do!

Sweet Eats // Chocolate Cupcakes

chocolate-cupcakes

CHOCOLATE CUPCAKES with CHOCOLATE SWISS MERINGUE BUTTERCREAM
{Makes 48 mini cupcakes}

INGREDIENTS
For the cupcakes…
3/4 cup all purpose flour
1 cup caster sugar
1/4 cup plus 2 tablespoons good quality cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg, at room temperature
1/2 teaspoon vanilla extract
1/2 cup freshly brewed hot coffee

For the frosting…
2 large eggwhites
1/2 cup, plus 1 tablespoon caster sugar
2 sticks (226g) unsalted butter cut into cubes, at room temperature
1 teaspoon vanilla extract
65g dark chocolate, melted and cooled
Pinch salt

Preheat the oven to 165ºC. Sift the flour, cocoa, baking soda, baking powder and salt into the bowl of an electric mixer fitted with the paddle attachment and gently mix on low speed until just combined.

In another bowl combine the buttermilk, oil, eggs and vanilla extract.

With the mixer on low speed, slowly add the wet ingredients to the dry. Whilst the mixer is still on low, add the coffee and stir until just combined.

Using a proportioner scoop (an essential tool when you want to achieve evenly measured cupcakes) fill each paper liner with batter to just under half full. My scoop is a size 40 and I underfill it slightly for this particular batter. You may need to experiment a little depending on your paper liner size etc.

Bake for approx 15 minutes or until a skewer comes out clean. Avoid overbaking. Transfer the cupcakes to a wire rack to cool completely before frosting.

To make the frosting…
Combine the egg whites, sugar and salt in the bowl of electric mixer, set over simmering water. Whisk constantly until the mixture is warm to the touch and the sugar has dissolved completely.

Attach the bowl to the mixer fitted with the whisk attachment. Start on low speed and gradually increase to medium high speed until stiff peaks form. Continue mixing until the mixture is fluffy and glossy (approx 10 minutes) and the bottom of the bowl should be completely cool.

With the mixer on medium low speed add the butter a few tablespoons at a time and mixing well after each addition. Once all the butter has been added, whisk in the vanilla extract.

Now add the melted, and cooled chocolate. Switch to the paddle attachment and continue beating for about 2 minutes or until the frosting is completely smooth. Fill a piping bag with a tip of your choice and go get your decorator on!