Hat themed birthday cupcakes

Just a quick post today before I hit the hay. I need my beauty sleep for an exciting event I'm attending tomorrow! You'll have to stay tuned for the post about it for all the details, but I will say that it involves cake :D So excited right now, how will I ever sleep?!

Before burying myself in the warmth of my bed covers, here are some photos of the cupcakes I made this week for a colleague. It was her father's 80th birthday, and seeing as her father loves hats, it seemed only fitting to incorporate hats into the theme for the cupcakes.

I thought about what sort of hats to create. I mean, there are so many, right? Berets, sombreros, beanies.. they're all hats, but would they make good cupcake toppers?? Perhaps.

In the end I settled on cowboy hats, baseball caps and top hats for the occasion. All in keeping with the black, white and orange colour palette for the 50 cupcakes in total.

And last (but not least), I wanted to show you this...

Yes! An individual cupcake stand :) Cute, n'est pas?

I'll be showing you how to make your own individual cupcake stands at home very soon, so stay tuned, my lovelies!


Ladybird x

Ricotta Hotcakes with Berry Compote and Maple Syrup

In the year and a bit that I have been writing Diary of a Ladybird, I don't think I've ever used the term 'food porn', simply because it makes me blush! Don't get me wrong, I think it's a great term to use but look - I'm just not that type of girl, ok!

However...

if there was ever an occasion fitted to use it...

This is it.

This gratuitous close up you see here... that right there is my food porn.

There. I said it.
Let's move on, shall we?

For me, fluffy ricotta hotcakes with a beautiful compote and maple syrup is the ultimate brunch. So much so that if I order them in a cafe, I invariably decide whether or not I'll be returning based solely on the ricotta hotcakes. Surprisingly, a lot of places don't make them very well... there's nothing worse than dry, rubbery ricotta hotcakes. Yerghkk!

This is certainly not an everyday breakfast, but they are superb treat when you do have them. Better still, they are quick and easy to make, so you don't have to go out to a cafe for them. You can prepare these bad boys in the comfort of your own home and even (if you dare) in your pyjamas! And... all within 30 minutes :) Perfect for a slothful Saturday/Sunday at home.


Ricotta Hotcakes with Berry Compote and Maple Syrup
Ricotta Hotcakes recipe from Forever Summer, Nigella Lawson

First start with the compote. Place 2 cups of frozen mixed berries (I used Creative Gourmet) in a small saucepan. Sprinkle over 2 tablespoons over caster sugar and place on low heat. Stir occasionally, being careful not to break up the berries. Once the berries are defrosted and the sugar dissolved, remove from the heat and cover. Set aside.

Next, start on the hotcakes.

Ingredients

250g ricotta cheese*
125ml semi-skimmed milk
2 large eggs, separated
100g plain flour
1 tsp baking powder
pinch salt
2 teaspoons vegetable oil

* I purchase ricotta from the deli rather than the pre-packaged tubs. The stuff from the deli is much fresher, and a far better consistency for use in dishes like this.

Method

1. Mix the ricotta, milk and egg yolks. Don't worry about any lumps, they will be a joy to come across in the finished product.

2. Stir in sifted flour, baking powder, and salt.

3. Beat egg whites until foamy and fold gently into the mix.

4. Heat oil in a pan and drop heaped tablespoons of batter into pan. Cook over low-medium heat for about 1 minute per side, until little bubbles start to form.

5. Serve along with the berry compote, a drizzle of maple syrup and a sprinkle of icing sugar. Enjoy!

So tell me, lovelies, what's your ultimate brunch dish?


Ladybird x

The Tea Room, QVB Sydney

On Saturday I headed to the Queen Victoria Building (QVB) in Sydney city for high tea with my friend Sharon. It had been a while since we'd caught up, so I was really looking forward to it. It was also my first visit to The Tea Room so needless to say I was pretty excited!

While waiting for Sharon I take in the room in all its glory. It is a lot bigger than I had imagined from the name 'The Tea Room'.. it is more like a ballroom - a sweeping room with high, ornate ceilings. It's no surprise that it is a popular wedding venue - it is stunning.

The afternoon sunlight is streaming through the windows but in an unoccupied, darker corner of the room I spot a teacup caught in the light. It was calling me, "Please! Take my picture!"

The tables are decked with crip white linen and set with silverware and fine Royal Albert china. If it weren't for the modern day attire of the patrons, one would be forgiven for feeling transported back in time.

Sharon joins me at the table and we order our tea. We choose the Orange Pekoe and Vanilla tea and they arrive shortly after in beautiful polished pots.

We opt for the Traditional High Tea is $41 per head and while chatting and sipping on tea (oh so ladylike), our high tea stand arrives. Three tiers of wonderful sweets and savouries.

As always, I'm tempted to start on the upper tier, but I talk myself into having savouries first. Gosh - my mother would be proud! :P Here are some closeups of our food.

Macarons, strawberry tartlets and orange and poppy seed mini-muffins

Fruit tartlets, chocolate & coffee opera slice and passionfruit melting moments

Cheese and sprinach pastries and the scones. Monstrous in size, but a good texture and delicious with the made-from-scratch strawberry jam and cream.

Assorted sandwiches and cheese & polenta tartlets

I could definitely get used to this high tea business.. it's a wonderful way to catch up with friends. Give me high tea over drinks any day!

This high tea is worth checking out. There are a number of high tea options including afternoon tea with sparkling wine or champagne. There is also an entirely gluten-free afternoon tea!


The Tea Room QVB
Level 3, North end, QVB
455 George Street, Sydney
(02) 9283 7279
http://www.thetearoom.com.au/