Meet up with Kak Keren and had lunch @Jaws Sushi
Bally Autumn/winter collection
G.D: Grace Debora A Cup of Life Blog
Tuesday, June 28, 2011
Monday, June 27, 2011
Friday, June 24, 2011
Worth to Wait
Those foods are worth to wait! Seriously, Hao chi sen cing ping!
@The Vic , Subiaco
Afternoon Tea @ San Churros
Tuesday, June 21, 2011
Monday, June 20, 2011
Pour Terminer
Bounjor!
New week and tomorrow will be my first week again to start at college again.
Feel not ready yet
Today is last day of my holiday
Had afternoon tea @Dome wif Selly
Bought new color and top coat
Wish me luck for this semester :)
Ciao!
Friday, June 17, 2011
When You're Not so Well
Caught flu since last night and it's not so good when you're not well enough.
Today's plan that me and Selly should go to free and have ramen and go to koko black at claremont aborted.
When I'm not too well , I just really need classical music on my ipod, relaxing my mind
Burnt my caramel candle, and have hot black tea
Need my teddy
And of course had some sleep. Hopefully, will be better tomorrow
Anyway, yesterday I got new pants @ Versace
Had Dinner at Grill'd
Cynthia's b'day surprise @ Koko Black.
Belgian Spoil for my dessert.
Wednesday, June 15, 2011
Enjoy your life Dude!
Got Famous Amos from Selly! Yeay! hahaha! So happy :D
Me and Selly went to Claremont this afternoon, It's so cozy ! Like it! Ate at Saigon Bistro. Had shopping, yea... enjoying our life
Got Boss Belt :D
Bought new eye liner and lip conditioner @MAC
And Shirt @ country road
Monday, June 13, 2011
Saturday, June 11, 2011
Frou-Frou Cupcakes
Today is my first time to make cakes :p haha! never before, but with a little help from 11 years old child, haha! Noni, we can make it! :D
We made Frou-Frou cupcakes and cakes, it's raspberry and coconut cake.
Frou-Frou Recipe
- 125 g butter softened
- 1 cup (220g) caster sugar
- 3 eggs
- 1/2 cup (75g) plain flour
- 1/4 cup (35g) Self Raising Flour
- 1/2 cup (40g) dessicated coconut
- 1/3 (80g) sour cream
- 150g frozen raspberries
Cream cheese frosting
- 60g butter softened
- 160g cream cheese softened
- 2 tsp coconut essence
- 3 cups (480g) icing sugar
Decorations
- 1 cup (50g) flaked coconut, toasted (I used almonds, thinly sliced)
- 15 fresh raspberries halved
1. Preheat oven to moderate 180degrees/160 fan forced. Line 6 hole texas or 12 hole standard muffin pan with paper cases
2. Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy
3. Stir in sifted flour, coconut, cream and frozen raspberries. Divide mixture among cases, smooth surface
4. Bake large cakes about 30 minutes, small cakes about 20 minutes. Turn cakes onto wire rack to cool.
5. Make cream cheese frosting
6. Remove cases from cake, spread cake sides with frosting
7. Roll sides in coconut or almonds and then spread frosting on top surface and top with raspberries
Cream cheese frosting
Beat buttter, cream cheese and essence in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar
From Womens Weekly “Cupcakes” book
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