cream over cake

Well, would you just take a look at that lady porn! French butter, strawberries, cream, cake, cookies, expensive caramel tea, heart shape cups & saucers, a pink Kitchen Aid, roses...oh my. I can't think of a better way to spend a Thursday afternoon. We were going to embark on a traditional Thursday lunch adventure but after an over excited exchange of text messages sharing recipe and photo inspiration (inducing CAPS and the odd, extra exclaimed "f**ck yeah")  we had a plan of attack and were ready to bake. 

It was nice to find both me and Hannah are kind of a bit I guess you could say, 'freestyle', in the kitchen. Not enough of this? Add a bit of extra that. Run out of milk? Use butter milk. Batter falling like thick ribbons? They're a little thin but I reckon it'll do! 

Our ginger bread cookie dough was a little too soft to use the planned Christmas (in July) cutouts so we settled on the classic and homely fork pressed circle (excuse my technical lingo nt). And the layered rasberry cinnamon cake...that became a single layer cream all over rather type cake when it didn't rise like we (or the recipe) had anticipated. And oh, rasberries were $10 a punnet so strawberries were substituted. 

We were ambitious and ended up producing a 4 course afternoon tea which meant no pretty day light to shoot and learnt two freestylers might need a few more years on them to be clever enough to deviate from the book. But you know what, dam it was a good afternoon - round two coming soon!

Photos: Rachel Kara