Finally Spring has arrived in Sydney, and although our winter hardly caused a shiver, it is so lovely to be able to bring back playsuits and bare legs. I love that this piece is versatile enough for winter wear with its long sleeves and winter colour palette whilst also being suitable for the warmer days.
I spent the day with the gorgeous Ash from SHEEER down in one of our city’s most beautiful spots.
Playsuit – ASOS
Boots – Topshop
Sunglasses – Sportsgirl
Lipstick – Rimmel Kate Moss Collection in 107
From left to right
Sweetheart by Ghost
This is my go-to, everyday perfume and probably my ‘signature scent.’ The smell is so fresh and lovable as it’s not too overpowering, even though it carries strong hints of vanilla. I adore the tall, semi-matte bottle, it’s so simple and easy to carry in your handbag.
Beautiful Love by Estee Lauder
I find this perfume to be lovely and sweet, it smells like magnolia and jasmine with a strong base note that lingers on your skin and clothes. This one is good for all day wear since the smell won’t fade for hours, especially if you spray just a little bit in your hair. In terms of packaging it is quite simplistic, but also very large, so good value for money! I would wear this during Spring/Autumn.
Daisy by Marc Jacobs
Daisy is a gorgeous, floral perfume with a sweet undertone. The packaging is so cute and girly which reflects the scent of the perfume. Daisy is my go-to perfume for when I go out on the town with my friends.
Burberry Brit Eau De Toilette by Burberry
Burberry Brit is a luxurious smelling perfume with hints of vanilla, white peony and almond. It’s quite a seductive perfume in the sense that it smells delicious and lingers on the skin for hours. The packaging is simplistic and very classy. I would typically wear this perfume out to lunch or dinner.
Flowerbomb by Viktor and Rolf
Flowerbomb is a full-bodied, floral explosion with a slightly musky undertone and it smells absolutely amazing! It’s quite a strong perfume which for me is a good thing since I feel like perfume doesn’t always last on my skin for that long. I also love how the bottle looks like a little grenade made feminine. I would typically wear this perfume to an outdoor event or special occasion.
I always love looking into new perfumes and since Christmas is coming, I would love to hear any recommendations!
With love, Kate xx
The first weekend of Spring brought Sydney an absolutely beautiful day full of sun and clear skies. It was an interning day for me so unfortunately I couldn’t spend my day frolicking on the beach, but I made the most of it with a delicious brunch in a balcony cafe and a walk around Glebe Markets.
What I’m Wearing?
White T-shirt – Nude Lucy $40
Pinafore – One off from a Korean clothing shop called Le Queen $175
Boots – Topshop $120
Ring – ATAT $50
Some girls have a thing for shoes, others have a thing for bags. Me? I have an obsession with weird and wonderful sunglasses. Sure these obstruct my vision a little bit, but these are my new favourites and they are worth it!
Over the weekend was not only my Fathers Birthday, but also Fathers Day. For the special occasion my mother and I decided to make a cake using his favourite chocolate – Jaffas!
It was so good that I decided it needed to be shared with you.
So without further ado, here is my first HOW TO.
Butter – 200g, softened
Brown sugar – 3/4 cup
Eggs – 3, at room temperature
Dark chocolate – 200g, melted
Orange zest – 2 teaspoons
Plain flour – 1.5 cups
Cocoa powder – 1/4 cup
Baking powder – 1 teaspoon
Bicarb soda – 1/2 Teaspoon
Milk – 1/4 cup
Orange juice – 1/4 cup
Jaffa lollies – 1/2 cup, roughly crushed
- Preheat oven to moderate, 180°C. Lightly grease and line base and sides of a deep 20cm round cake pan with baking paper.
- In a large bowl, using an electric mixer, beat butter and sugar together until pale
and creamy. Add eggs one at a time, beating well after each addition. Beat in chocolate and zest.
- Sift flour, cocoa, baking powder and soda together. Lightly fold into creamed mixture alternately with combined buttermilk and juice, beginning and ending with flour mixture. Fold in jaffas. Spoon into pan, smoothing surface.
- Bake 50-55 minutes, until cooked when tested. Cool in pan 5 minutes before turning onto a wire rack to cool completely.
Dark chocolate – 200g, chopped
Butter – 125g, chopped
Icing sugar – 1/2 cup, sifted
In a large heatproof bowl, combine chocolate and butter. Place over a saucepan half-filled with simmering water. Stir with a metal spoon until melted.
Mix in icing sugar until smooth. Cool until firm then beat until smooth. Spread over top of cake.
To decorate the cake I used some crushed Jaffas but as an extra addition, I grated a few slices of a Terry’s Chocolate Orange over the top.
TIP: To crush Jaffas easily, place in a bag, cover with tea towel and smash with a rolling pin.
Well, there you have it! A delicious treat that made my Dad smile for Fathers Day.
It was almost a shame to eat it because it looked that good. Almost.
Much love, Kate xx
(Recipe based on the Womans Day magazine)