Weight Wait

Ok so one thing that people and midwives and anyone that is trying to care for you and your self esteem, will tell you not to try and put on your pre pregnancy clothes for a while until your body has a chance to tighten a little ect. Well I am not a very good listener so I have gone one worse and I tried on my pre pregnancy jeans while I am still pregnant.... so admittedly they have some give and they are a little tight around the waist, because I have to button them under my belly but they button, they fit. I then decided to test my luck and tried on another pair of jeans same brand same size with no give and once again a little tight around the waist but they button up. 

It is the biggest most wonderful thing that has happened to me in a long time. I know that I have put on weight it happens with this little old pregnancy thing, but the fact is if my jeans fit while I am pregnant they will fit while I am not. It is a very very uplifting feeling. When you look in the mirror being pregnant you know you  are getting large for a reason (a very good reason) but it is still slightly disheartening. But now I have been given a ray of sunshine, jeans fitting. 

I just wanted to have a little brag. 

Oh Swell

My ankles and feet have become very larger in the last few days. I have been doing everything I can avoiding salt, drinking lots of water and resting when I can. But please don't tell me to put my feet up and rest I have a toddler I can do that for 5 min at a time or while he is napping which is what I try and do but ultimately it is not an option. Ok and finally here is an actual picture of my ankles and feet.  

Cupcaking

Here we have our two lovely cupcakes for the week. Blueberry cupcakes with blueberry cream cheese frosting and Chocolate chip cookie dough cupcakes with brown sugar Swiss meringue frosting. These decadent pieces also have a raw cookie dough centre.
Enjoy.

Oh Baby - 3 weeks

As of tomorrow I am 37 weeks pregnant. I am full term. I only have 3 weeks to go. I am ready I am prepared and I am waiting. I was being impatient for a little while but at this point I am just ready. not being impatient I am just ready.
I cant wait to meet my beautiful baby I cant wait for our little family to go from 3 to 4. I look forward to resting for a couple of days in hospital and then going 400 miles an hour with a toddler and a newborn. From that day until they turn 18.
Here is a photo from last night of the little man soon to be a big brother.

 

Hastings song

This is my Hastings song. I have sung this to him since his very first day at home. I love the words and I love the tune. Have a listen 

Fleetwood Mac Songbird

For you, there'll be no more crying,
For you, the sun will be shining,
And I feel that when I'm with you,
It's alright, I know it's right

To you, I'll give the world
To you, I'll never be cold
'Cause I feel that when I'm with you,
It's alright, I know it's right.

And the songbirds are singing,
Like they know the score,
And I love you, I love you, I love you,
Like never before.

And I wish you all the love in the world,
But most of all, I wish it from myself.

And the songbirds keep singing,
Like they know the score,
And I love you, I love you, I love you,
Like never before, like never before.

Cupcaking

Here is my cupcakes for the week sorry no big stories other then the Mars bar cupcakes are very popular. 

First down the runway we have peach cupcakes with chunky peach butter cream frosting.

Up next we have Cherry ripe cupcakes consisting of chocolate cake with cherry ripe bits, choc cherry butter cream frosting and a big ole wedge of cherry ripe to top it off, isn't she sexy.

 Here we have the ever popular Mars bar cupcakes Chocolate cake with a Mars bar centre, topped with Caramel Swiss meringue buttercream. 

 And back for a final showing, peach, cherry and mars. 

H

Good Morning

It is Monday morning and a chilly one it is. I struggle with Mondays not because I go back to work or school  but because everyone else does. My husband leaves us to go back to work and we miss him, Hastings gets a little upset saying goodbye and watching the car leave. I start my cake baking routine all over again and tidy up from the fun we had over the weekend.
It is a good think because I am one week closer to not being pregnant which I am really looking forward to but it also means my little man is one week older and I want him to be little, playful, and carefree forever. We are down to 4 weeks tomorrow. only 4 weeks until my baby is due. I am not counting on it but Hastings came one week early so I am hoping fingers crossed this baby will greet us a little early as well.
Mondays are good and bad. Mondays bring hope and a little sadness but really I should not put all this pressure on Mondays.

Oh Baby- Our Nursery

Our new Baby Boy is about 5 and a half weeks away and we have just finished his nursery. Which is much better timing then with Hastings. Hastings we moved into the house 2 weeks before and assembled his cot about 4 weeks after he was born. So our theme is a sea like theme and just very baby boy blue. Also a big thank you to my cousin in law who let me bounce ideas off her and her very stylish brain. I hope it passes.

Entry into the room, change table and dresser. I made the change table cover and it matches the fabric in the frame above. I also made the curtains.

 Here is a close up.

 Here is the quilt that I made this is one side. 

And here is the other side

 Now here is my favourite part. Our fishing net canopy. and also at the bottom of the photo you will see the bassinet. 

Here is the rocking chair by the window.

Here is a couple of close ups of the canopy

 Here is the bassinet that Hastings had and baby two will have it for the first few months as well.

  Here is the whole room lots of blue and lots of boyishness. 

 Now finally here is an outfit that my husband picked up for the new baby while we were in Melbourne. it has knights on horses and dragons it is extremely cute. with its matching hat and booties.  

Cupcaking- Comparing Apples and Oranges

An old lady said to me last week. "you can't compare apples and oranges". I have to also mention I have no recollection of what our conversation was about. But when she said it my head said 'YES cupcakes for next week'. So here we have Apple Spice cupcakes with Maple Swiss Meringue. A lovely wintry treat. It reminds me of a little  antique shop that was around the corner from where I lived in America. As soon as cold Fall/ Winter showed up they would have free apple cider. The antique shop was huge so I just loved going in on a cold day just to browse and being greeted by a steaming hot cup of apple cider to join me in my meandering. 
So no more story telling here they are.  

Here is the break down,

Apple Spice Cake

Maple meringue buttercream

Candied apple cones. 

I have to brag a little. The base of the meringue butter cream is the usual but the additional flavouring is my recipe. Also the candied apples is all mine as well. 

Ok so up next we have a lovely summery light Orange cake with a vanilla Swiss meringue butter cream and candied orange. No story for this one just a lovely recipe. 

And some more pics of the whole gang.

Also I love sharing recipes. If you would like any recipes of cakes you see on here just let me know and I will email them to you or put them up if you would prefer. 

Cupcaking- Recipe Request

As per the request of a friend here is the recipe for the Triple salted caramel cupcakes

Triple Salted Caramel Cupcakes             

Makes 15 Cupcakes

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
150g unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 220 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full.  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Salted Caramel Buttercream Frosting:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

Top cupcakes with frosting.

Candied Salted Caramel Rounds

1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar

Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.  Increase heat and bring syrup to a boil.  Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir.  When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking.

Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle.  Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times.  When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar.  Remove from paper and adorn cupcakes.

To get the caramel as seen in the following picture I used a rolling pin covered in baking paper. Just move the spoon back and forth over the pin to get the desired effect. 

Cupcaking

Brown Sugar Cinnamon Cupcakes with White Chocolate Cream Cheese Frosting
and a Cinnamon Sugar Chip
(What a mouth full)

And here is my cooking excuse for today this is my Origin series three, three layered chocolate cake. 

Hastings new room

As you all know we are having our second baby so, Hastings is moving out.... of the little room into the big room. As he sleeps through the night and does not move we are giving him a single bed with rails for safety. But anyway Hubby and I have had a really great time putting this room together it has been so much fun. A huge thank you to my family members who gave us a hand finding, moving and putting together furniture it made my life a whole lot easier. 

So when he was in his baby room the theme was green and brown we have kept that and gone with a jungle tree house kind of theme. There is still a couple more things to do but I will put photos up when they are done. 

Here is the entrance, I'm in love with this vintage look map(typo), we saw it once and then could never find it again. Thanks to my Mums great detective work she found it again. On the floor we have two stools and a chalk top table. and a little boy laundry basket. 

Here is our big man bed. I made the doona cover and there is no safety rails in this photo because they do not match the room. Above the big boy bed you will see our lovely canopy (ikea).

Here is a squirrel and some grassy rocks that we picked up in Brunswick St, Melbourne

Here is our second canopy, and Hastings little reading corner. I bought the cute little stump pillow at Domayne. The lovely grass rug is another Ikea purchase.

Here is a close up it has a little ant on the side

 Here is Hastings enjoying his books 

Here is Hastings and his camera smile. Also he is enjoying his favourite book given to him by his Aunt and Uncle. 

So here is the big picture. Hope you like it. 

Cupcaking- Strawberry and Champagne Cupcakes

How to create-

Candied Strawberries:

• 1/2 cup sugar
• 1/2  carton strawberries, Sliced 3-4 mm

Champagne Cake:

• 1 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 egg whites
• 1 cup Champagne

Strawberry-Champagne Filling:

• 1/2 a cup of leftover syrup from candied strawberries
• 1/2 cup champagne
• 2 tablespoons cornflour, dissolved in 2 tablespoon water
• 1 carton strawberries, diced

Champagne Buttercream Frosting:

• 250g butter, room temperature
• 3 cups icing sugar
• 1 teaspoon vanilla
• 1/4 cup champagne

{what to do}

1. In a small saucepan over medium-high heat, bring sugar and 1/2 cup water to boil, stirring until sugar has dissolved. Remove from heat; let cool completely. Preheat oven to 150 c. Dip slices in cooled syrup; place on baking paper on a baking sheet. Reserve syrup. Bake until dry but still bright red, about an hour and a half. Immediately transfer chips to a wire rack to cool completely.
2. Preheat oven to 200 degrees C. Place cupcake liners in a muffin tin. In a bowl, combine flour, baking powder, and salt; set aside. In a mixing bowl, beat butter and sugar until light and fluffy. Add vanilla and beat in egg whites one at a time. Beat in flour mixture and champagne. Pour batter into tins and bake 15 to 20 minutes.
3. Take the remaining syrup and add champagne. Cook over medium-high heat until the mixture is reduced by about half. Whisk in corn-starch and allow the mixture to thicken. Mash with fork and put through a strainer to get a beautiful lump free jam like filling. Allow to cool.
4. To make the champagne buttercream frosting, beat butter in bowl of stand mixer until light and fluffy. Add confectioners’ sugar 1 cup at a time, beating after each addition. Add vanilla, and champagne; beat until frosting is creamy.
5. Using a small paring knife, cut a small cone from the top of each cupcake. Fill with a heaping teaspoon of filling. Using a pastry bag fitted with a star tip, pipe the buttercream onto each cupcake, swirling decoratively. Finish them off with a couple of candied strawberry chips, and serve.