I’ve had another incredible year and passed a good few milestones. I’ve:

• Seen some amazing DJ sets and fervently wished myself in Ibiza (next year)
• Flown to Amsterdam 3 times
• Been on a Turkish yoga retreat and done about 100 hours of yoga
• Spent 3 days in the Autumn sunshine in Nice
• Finally nailed that capsule wardrobe I always wanted
• Become a runner
• Added 775 new tracks to iTunes
• Done 5 pitches
• Started running the User Experience department at iris
• Drank a lot of Zubrowka and soda
• Been mistaken for a French woman (so proud)
• Finally bought those Bose headphones I always dreamed of
• Spent two awesome weekends with my amazing uni friends
• Worked on three killer campaigns for adidas
• Finally, properly, given up smoking

If next year is anywhere near as good, I’ll be facing 30 with no fear.

Image copyrighted to Fifi Lapin

I love this. How odd is it that so many people take inspiration from a bunny?

There is something truly addictive about the style advice, beautiful illustration and fashion blogging.

I want the book and a print. Perhaps an early birthday present to myself?

Eat them with a strong cup of tea. Happy birthday Aly!

Makes 20.

You need:

For the mixture:
60g unsalted softened butter
60g caster sugar
60g self raising flour
2 tablespoons cocoa
1 egg (medium)
2 tablespoons milk

For the topping:
80g white chocolate
chocolate vermicelli

1. Preheat the oven to 180°C. Line a mini cupcake tin with mini cases. If you don’t have a mini cupcake tin, double up the cases on a flat baking tray.
2. Put all the ingredients in a bowl and beat until shiny.
3. Place teaspoons of mixture in the cases.
4. Bake for 10 minutes remembering to turn the tins halfway through.
5. Once cool, spoon the melted chocolate on to the cakes and sprinkle with milk chocolate shavings or vermicelli. Leave to set.

so out came the tea set and the brand new pink teapot and we ate a floral inspired spread all washed down with black earl grey tea.

rosemary scones topped with cream cheese, white grapes and parma ham

take an ordinary scone recipe, replace the sugar with flour, add 2 tsps of chopped fresh rosemary and a pinch of fresh ground black pepper.

violet petal shortbread

a basic vanilla shortbread recipe with a small piece of crystallised violet pressed in to the top whilst they are cooling.

lemon and rose drizzle cake

taking this recipe as a starting point, use 2 tbsp of rosewater for the cake mixture instead of lemon juice. For the drizzle, use a mixture of 2 tbsp rosewater/1 tbsp lemon juice to prevent too strong a perfumey taste and add a little pink food colouring. decorate with rose petals instead of lemon zest. It needs baking for 50 – 60 mins max though – not 1hr 15 like the recipe suggests.

Perfect for a beautiful sunny day. Happy birthday mum!

i love baking cakes. clearly. but one thing I love more than baking cakes for friends is baking birthday cakes for friends. and this is one.

it is a carrot cake but with pistachios instead of walnuts, orange zest and freshly ground nutmeg. it’s frosting is lemon cream cheese and I’ve decorated with crystallised violets and pistachios.

It’s all about to get demolished – just how it should be. Happy Birthday Chloe!