{recipe} : summer chocolate mousse.

I woke up this morning to the sudden realisation that summer is quickly dissipating, implicating a finite time limit to my summer-inspired blog posts that have been patiently pending. The bigger implication, however, is that I have been working as a doctor for four grand weeks now and that those tumultuous series of night shifts and erratic work hours feel like a euphoric haze of realised longstanding dreams. I'm not going to deny the fact that I return home utterly exhausted, mentally and physically, but there's a such a glorious satisfaction in knowing you've find your calling because you cannot conceive the possibility of life any other way.

Anyhow, onto more frivolous matters ... this dessert. I think chocolate is perhaps one of the less favourable dessert options during the sweltering summer days as it cloys too easily, and in my case, an inadvertent omission of mint leaves in the white chocolate mousse layer meant that the overall flavours were far too saccharine. The summer berries, however, are not only a lovely seasonal touch to an otherwise basic dessert but are also mandatory for their added acidity. 

In some ways, this dessert is deceptively simple - basically three different permutations of chocolate and cream with the dark chocolate mousse layer, white chocolate mousse layer, and the dark chocolate ganache but you do need time and patience to execute this. I am quite particular about the aesthetic element of the dessert so I was a little disappointed at the lack of congruity between the layers, but this can easily be rectified in the future with the use of a stalwart piping bag. 

I think I would still save chocolate desserts for the chiller months but this is still a worthy idea to keep in your dessert repertoire for laid-back summer soirees! 

Much love, Mandy. xx

{Recipe} : vanilla bean panna cotta with summer berry jelly and lychee granita.

Whilst I love an Australian summer, its heady melange of heat and humidity makes dessert options when entertaining a fairly meticulous task. I have been wanting to make this delightful confection of panna cotta, berry jelly, and lychee granita for quite some time since sampling a similar version at Little Truffle because its flavours are so seasonal and light on the palate. Moreover, I am a highly visual person and I love how its presentation evokes everything I love about summer - vibrant colours, fresh berries, and gorgeously dainty florals!

For the panna cotta, I used David Leibovitz's recipe (the half-and-half version); an absolutely obligatory recipe for any discerning dessert aficionado's repertoire. Once it set, I layered it with berry jelly and then embellished them with a lychee granita I made in advance as well as a pretty scattering of red currants and edible flowers (both of which I acquired at Ferry Rd Market, but should be found in any fine fruit purveyor). The combination of the granita with the creamy tones and gelatinous lucidity of the jelly is the perfect foil to a sweltering summer's day and I'm looking forward to experimenting with even more whimsical versions of this theme (think, coconut milk panna cotta and mango granita!).

Much love, Mandy. xx

The perfect vanilla cupcake.

The perfect vanilla cupcake recipe is elusive in a way that is not entirely incongruous to the search for the perfect white shirt - there are so many out there but finding The One is ironically an utterly exhausting (and seemingly futile) task. But in the same way that a crisp white shirt is an absolute sartorial essential, the plain, understated vanilla cupcake is a staple that must be possessed in one's cupcake repertoire. 

For the longest time, I used this recipe, which was lovely in its ease (if you're short on time, I still recommend this one!) but eventually my fastidious palate longed for a more 'fluffy' version. Cue the beautiful Sweetapolita's Bakery Style Cupcakes. Truly transcendent and wholly life-changing, I haven't come across a more flawless recipe in the arduous five-year search for the ultimate vanilla cupcake recipe. I do, however, use a different buttercream icing - a creature of habit, I have iced hundreds of cupcakes with the recipe below and they have proven deliciously infallible for Magnolia-bakery style frosting or even for piping delicate rosettes. 

Vanilla buttercream icing (adapted from Martha Swift and Lisa Thomas' 'Cupcakes' book)

Makes enough for 15-20 regular cupcakes 

Ingredients

- 110g unsalted butter, at room temperature 

- 60ml full cream milk, at room temperature 

- 1 teaspoon good-quality vanilla extract

- 500g icing sugar, sifted

- Few drops of food colouring (if you have a penchant for pretty things)

Beat the butter, milk, vanilla extract and half of the icing sugar in a large mixing bowl until smooth - this usually takes me about five minutes. Add the remaining icing sugar until the components of the batter are beautifully incorporated. It should be dreamily creamy by the end! 

If you do decide to imbue your buttercream with some gorgeous hues, remember to add the food colouring sparingly - a little (a single drop will generally suffice) tends to go a long way! 

I do hope you are all as enamoured with this recipe as I am! 

Love, Mandy. xx

Avocado and coconut ice cream.

On my recent sojourn to East Timor, I had an exquisite drink called es alpukat - essentially an Indonesian avocado milkshake with just a drizzle of chocolate syrup topped with ice cream. It is absolutely indulgent and yes, there are still remnants of it on my hips (but it was utterly worth it). Since I am not in possession of an ice cream maker, this recipe didn't turn out quite as lusciously creamy as I would have liked - for future reference, I think I will pour them into ice block containers for a refreshingly delectable summer treat!

Ingredients - avocado & coconut ice cream

2 avocados

1/2 cup sugar 

1 1/2 cups of milk

1 cup of coconut cream

A squeeze of lemon

Process all the ingredients in a blender until ridiculously smooth. Pour into a container and leave in the freezer overnight.  Scoop generously into a large bowl ... and thank me later. 

                                                                 Much love, Mandy. xx

Devil's food cake.

Before I begin my melliferous dwellings on how gorgeously decadent this cake is, please allow me to apologise. As you may be aware, this blog was supposed to be a medium to document my relentless love of not only fashion but also baking and at its inception, I had envisioned that I would bake a weekly array of delicious goods and capture whimsical images of them whilst simultaneously managing not to outgrow my wardrobe. But somehow, the natural evolution of my blog began to emphasise the 'frocks' and less so, 'the other frivolities' and despite my valiant attempt to bake more regularly, life (that is, final year of med school and all its concomitant paperwork) rudely intercepted me at every step. This week, I finally had an excuse to triage baking to the top of my priorities because it was my dear father's birthday ... which was such a relief for my recent baking withdrawals!

But moreover, the cake. 

I have been an avid fan of David Lebovitz for aeons (his tiramisu and panna cotta recipes are regulars in my repertoire) so when I needed a reliable resolution to my dad's fastidious tastes ("please, not too much sugar Mandy and you know I hate icing!"), I remembered this recipe of his that I had bookmarked a few months ago. The cake itself is technically quite simple (I did have majestic plans to create chocolate lace to embroider the margins but in the end I went for a more minimalist aesthetic) but it is the moist chocolate base swimming in the rich ganache frosting that makes it transcendent. I wish I took a picture of the interiors because it was one of my neatest layering works to date! Definitely a recipe that is kind to any baking skill level and will most certainly please every chocoholic's palate. 

...And my fussy dad's verdict? Well, I think the fact that he ate it for breakfast the next morning is irrefutable proof that it was a raging success. ;) 

Recipe link here

Much love, Mandy. xx

Red velvet.

I made these on Valentine's day with the intention of posting them on the same day but, as usual, technology superseded me so please accept my sincerest apology for the untimely nature of this post! 
I am absolutely convinced that this recipe is truly idiot-proof. When I reached the end of the recipe, I realised that I had initially administered baking soda (instead of baking powder) and since my pantry was devoid of any baking powder, I had to improvise (just so you know, you can easily concoct baking powder with 2:1 cream of tartare and baking soda). By this time, I conceded to the fact that my erroneous ways would have led to an utter baking catastrophe but to my surprise, they turned out exactly as I wanted them! 
Other than that, this recipe is so beautifully moist and the cream cheese frosting is such a delight on the palate. Best of all, you don't need to wait for the next Valentine's day to roll around ... this is most definitely a cake for all occasions. :) 
                                                                Love, Mandy. xx

Melting moments.

There are times when you need a recipe that is not only delightfully delectable but also truly dependable without necessitating the artistic competence of a Michelin star pastry chef. This is one such recipe (find it here). I am remarkably prodigious at being incompetent in the kitchen but I find that even on my weariest days, this recipe never capitulates. 


Melting moments have always been my favourite genre of cookie with its decadently crumbly texture and its smooth, lemony filling - in fact, I love the acidity to the extent that I double the quantity of lemon juice stated in the recipe. Perfect kept in a glass canister for afternoons of tea or coffee, or it makes a lovely gift when wrapped in cellophane and swathes of pretty ribbon! 


...And if you're lucky enough to receive these gorgeous cookies - I promise it will melt in your mouth as much as it melts your heart! 


Love, Mandy. xx

Food hedonism.

(Images: hardtoexplain)

I find these images so incredibly invigorating. They instil me with the feeling of wanting to abscond from the city humdrum to a small seaside village with my own little beach shack, running errands barefoot and living the organic life .... 

Hope your weekend is filled with a little hedonism. :) 

Love, Mandy. xx

Chocolate & peanut butter mousse cupcakes.

I know my blog has been really heavily fashion-based thus far - I'm just such a pedant when it comes to my own food photography and I want everything to be perfect! For now, I'm willing to concede until I work out how to use a photo editing program (I told you I was an amateur!).

This is a recipe I constantly return to (find it here). The melange of savoury and sweet tones imparts a really addictive morish taste that makes it a ubiquitous palate pleaser.

I only make a few changes:
- I use self-raising flour instead of their plain flour/bicarb combination
- To elevate the decadence of this cupcake, I replace the sour cream with normal heavy whipping cream
- For a smoother frosting that's delightful to pipe, I mix everything together instead of whipping the cream first. However, if you prefer a more mousse-like effect then whipping the cream will achieve this texture. Either way, it is truly delectable!

Enjoy! <3 

Love, Mandy. xx

Strawberries & dark chocolate ganache.

Sometimes, the simplest desserts are the most satisfying. Dark chocolate ganache is one of my favourites due to its ease and versatility. Dip some fresh strawberries into the ganache while warm (like a more seductive, less cloying cousin of the fondue) or let it set and pipe them onto your favourite cupcakes - it will become a staple that you will keep forever.

Dark chocolate ganache
300g good quality dark chocolate
300mL heavy cream

1. Boil water in a small saucepan to half of its capacity. Turn down to medium heat.
2. Set a heat-proof bowl atop the saucepan with the cream and chocolate. Stir lovingly and continuously until the mixture becomes homogeneous (about five minutes).
3. Wonder how you ever lived without it.

Enjoy! <3

Love, Mandy. xx