It was a made-to-order Autumn day with the end of summer still teasing us with warm days and cooler nights preparing us for the colder months ahead. Our big maple tree was clinging to its green hues not succumbing to turning into the shades of the season. The perfect backdrop for a relaxed afternoon tea with a few girlfriends to celebrate the arrival of our baby girl.

It was a stretch at 34 weeks pregnant preparing for a high tea with mostly homemade treats. My sister Kath came to help the night before and friend Sabrina was a Godsend arriving early so she jumped in to help before the girls arrived. We had an early start at the flower markets which were insanely busy. The day following my baby shower was Mother’s Day so it seemed like most of Sydney had decided to head to the markets to buy a bunch of flowers for Mum. What would have been a one hour round trip ended up taking almost three! Needless to say we were then a little pushed for time. But it was worth the effort because these imported peony roses were a fabulous statement piece on the table.

  INVITATIONS

My foray into the business world was destined to be as a maker and creative. Having always loved the medium of paper I started making handmade greeting cards. This led to making stationery for weddings and special occasions. I love the tactile feel of receiving an invitation that has taken time to design and make. I wanted to make something special for my baby shower invitation – something which would become a keepsake and for my baby girl to have in her memory box. The star of the show was a divine Princess Swan with a silver glitter crown. The swan sat gloriously with glitter eggs and photographed – this became the postcard style invitation. The invitation was slipped inside a velum envelope stitched on each side and tied with twine and a hand glittered feather.

MENU

Ricotta, Cherry Tomatoes, Thyme & Parmesan Puff Pastries

Chicken, Aioli, Sun-Dried Tomatoes, Walnut & Parsley Finger Spelt Sandwiches

Seasoned Egg Khorasan Finger Sandwiches

Cheese Board

Spelt Scones, Strawberry Jam & Vanilla Cream

Vanilla Pannacotta, Fresh Figs, Candied Orange Rind & Rosemary

Potted Banoffee ‘Pie’

Spelt Raspberry & Coconut Cupcakes

Cookies n’ Cream Macaroons baked by Nat from House of Harvs

Caramel Slice by my dear friend Vivi

Shortbread, Rocky Road & Marshmallows (from Sweetness the Patisserie)

Raspberry, Pomegranate, Strawberry, Mint Refresher

THANK YOU GIFTS

Each guest received a little thank you gift to take home. I love a good foot soak especially one that has peppermint – it gives your feet a lovely refreshing tingly feeling. Using organic ingredients a rosemary, lavender and peppermint foot soak bottled in a vintage style flask bottle and dressed with a thank you tag with tulle detail. I made a few extras which are available for sale in my etsy store. A sweet hostess gift, a nice touch for a house guest, a baby or bridal shower. My head is spinning with excitement with all the pretty parties I can plan for my sweet Madeleine.

In all things beautiful,

Lyn xx

Little M’s Baby Shower

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There is so much beauty in a cake adorned with fresh blooms. I usually bake my own cake but sometimes it is easier to buy a cake from a good baker or patisserie. So, if time is not on your side you have permission to cheat and buy a cake! My husband introduced me to this utterly scrumptious and moist chocolate mud cake from The Old Oak Patisserie in Sydney’s CBD.

LYN’S TIPS FOR DECORATING A CAKE WITH FRESH FLOWERS

The key elements are SHAPE, COLOUR, TEXTURE and BALANCE when building your floral decorations.

SHAPE – Anything goes when choosing a cake shape however I prefer to dress a round cake. A rustic naked cake with multiple layers, a basic round or two layered sponge cake would be my suggestions. You really can dress to impress and make your cake the centrepiece of your celebration.

COLOUR – Choose a colour palette to complement your cake. I love layering different tones and depths of colour because it adds complexity and really makes your cake pop! If you cannot decide on a colour the simplicity of white flowers and green foliage to me is timeless perfection.

TEXTURE –  Look for flowers and foliage with different sized buds, flowers and leaves to add depth and texture.  A few ideas for adding texture is using fresh or dried fruits, berries and rose petals.

BALANCE – Placement of flowers is important to create a balance which is aesthetically pleasing to the eye. Creating a relaxed and less structured arrangement does have to be strategic otherwise your arrangement could end up looking messy. Don’t worry too much if you make a ‘mistake’ with placement as icing is quite forgiving and you can always hide behind a flower!

To start building the arrangement I start from one side and add each stem so it nestles next to the others.  Much like a florist builds a bouquet or arrangement. For a more organic and fluid design place the flowers flowing down one side of the cake. Don’t be afraid to be a little avante garde and add height with cherry blossom twigs or the like. Alternatively, you can start from the centre and create an arrangement that is balanced symmetrically.

CHOOSING FLOWERS

Organically grown flowers are the best choice. If you have a garden or access to flowers which have been grown free from nasty pesticides and chemicals this is the best option. I love garden roses and foraging in the garden for lovely blooms and foliage. Fresh garden herbs, fresh and dried fruits and micro herbs are also a pretty addition to the cake decoration. Edible flowers are now all the rage and you can find them popping up in supermarkets especially organic wholefood markets.

EDIBLE FLOWERS

Here is a list of edible flowers. Petite Ingredient has a wonderful range of organic edible flowers which are grown in Victoria’s Yarra Valley. They are used in sweet and savoury dishes and they have gained popularity in recent years.

begonias

borage

calendula

camelia

carnation

chamomile

chrysanthemums

cornflour

dahlia

daisies

dandelion

dianthus

echinacia

fennel pollen

fuchsia

hibiscus

lavender

lilac

linaria

marigold

nasturtium

pansy

pelargonium

peony

petunia

roses

rosemary flower

snap dragon

sunflower

tulip

viola

violet

PREPARING FLOWERS

Gently wash the flowers and foliage in cold water and dry thoroughly on a paper towel. Check there are no little bugs especially ants hiding in the flowers, strip the flowers of any leaves and remove any thorns. Once you have worked out the placement of the stem, trim the end at an angle and wrap the end of the stem with floral tape to ensure no sap contaminates the cake. Now you are ready to decorate your cake!

STEP-BY-STEP

To get you started here is a step-by-step guide to how I arranged the flowers on the cake pictured. With each cake you decorate you will gain confidence and work out what works and what doesn’t.

LITTLE EXTRAS – Adding delicate handmade bunting to your cake makes it extra special! You can find these handmade glitter feathered bunting in my etsy store. They are available in silver, rose gold and gold glitter and best of all you can re-use it for another celebration.

The Old Oak Patisserie T21, Metcentre 273 George Street Sydney (02) 9241 2050 (open Monday – Friday only)

Koch & Co (floral tape)

Petite Ingredient

Have fun adding a little beauty to your plain cakes for your next celebration!

In all things beautiful,

Lyn xx

{DIY} How to decorate a cake with flowers + foliage

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BASIC VEGAN CUPCAKE RECIPE

This is a deliciously moist vegan cupcake recipe. It is my go to cupcake and cake recipe. I like to experiment with different flavours adding seasonal fruits, coconut, choc chips or jam to the recipe. I have used diary in the icing – I really cannot go past a good buttercream icing.

INGREDIENTS

Makes approximately 20 cupcakes.

1 1/2 cups milk (almond, oat or rice)

1 Tbsp apple cider vinegar

2 cups white spelt flour

2 tsp baking powder

1/2 tsp bicarb soda

1/2 salt

1 1/8 cups fine organic raw sugar

1/2 cup rice bran oil

1 tsp vanilla powder or organic vanilla essence

1/2 tsp coconut essence

METHOD

(1) Preheat oven to 175 degrees celsius. In a medium sized bowl add apple cider vinegar to your chosen milk and whisk until light foam on the surface. Set aside.

(2) Mix sifted flour, sugar, salt, bicarbonate soda and baking soda.

(3) Add oil, vanilla and coconut essence to milk mixture. Whisk until combined.

(4) Add wet mixture to dry mix, using a whisk mix until even with no lumps.

(5) Fill patty pans to 3/4 full and place in oven for 15-20 minutes. Check with a wooden skewer that it comes out clean. Place on a cooling rack.

Now for the fun part of baking, decorating your delicious baked goods.

I used two different types of icing, a buttercream icing for the Easter Egg Cupcake and a lemon frosting for the Easter Bunny Cupcake.

EASTER EGG CUPCAKE

INGREDIENTS FOR ICING

125 grams salted butter

1 1/2 cups icing sugar mixture

1 Tbsp milk

1-2 tsp natural vanilla essence

natural green food colour

METHOD

(1) Using an electric mixer, beat butter until pale. Gradually add icing sugar mixture, milk, vanilla essence, beating until evenly combined.

(2) Add green food colour to desired depth of green. I use the head of a toothpick to dip in the colour then beat until colour is evenly distributed in the icing. Keep adding these small amounts and mixing until you reach the perfect colour green.

(3) Using a medium sized drop flower tip icing nozzle starting from the circumference of the cupcake pip the individual ‘flower’ tips. Continue until the whole cupcake is covered in ‘green grass’.

DECORATE with store bought speckled Easter eggs

EASTER BUNNY CUPCAKE

INGREDIENTS FOR ICING

3 Tbsp salted butter

3 cups icing sugar

3 Tbsp lemon juice

pinch salt

METHOD

(1) Using an electric mixture, cream butter until pale.

(2) Add a third of the icing sugar, beat well.

(3) Add lemon juice, beat well.

4) Add a third of the remaining icing sugar, beat well.

(5) Add salt and remaining icing sugar. Beat until fluffy.

(6) You must ice your cupcakes immediately after making the icing as it sets quickly. Using an icing palette or vintage butter knife ice the top of the cupcake then decorate with candy as per images.

DECORATE with store bought candy, spearmint leaves cut in two length ways for the ears, two mini musks for the eyes and red M & M’s or red skittles for the nose.

TIP: With any leftover lemon frosting pop it in the fridge and serve with fresh homemade pancakes. If you are a lover of lemon and sugar on your pancakes this is even better. For the perfect fluffy spelt pancake recipe go here.

Have a happy and safe Easter. A time to be thankful for God’s grace and sacrifice that we may live in freedom from condemnation and rejoice in the love of Jesus.

In all things beautiful,

Lyn x

{Easter Cupcakes}

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LOT’S OF LOVE AND BLESSINGS TO YOU THIS CHRISTMAS

A special day to celebrate the birth of our Saviour Jesus Christ.

For to us a child is born, to us a son is given, and the government will be on His shoulders. And He will be called Wonderful Counselor, Mighty God, Everlasting Father, Prince of Peace. Isaiah 9:6

May your heart, home and family be filled with peace, comfort and love today and everyday.

A LITTLE MIRACLE IS GROWING IN MY BELLY

The best gift ever is growing strong in my belly.  It has been a challenging few months with morning sickness and extreme fatigue. All this seems like a distant memory now knowing baby is doing well. Almost at the halfway mark! Woohoo! I am so grateful and thankful for this miracle of life and looking forward to Christmas 2016 and being a mumma.

A SPECIAL GIFT FOR YOU

You may remember a little Christmas in July collaboration I did this year with some truly AMAZING women. Here is a free e-book for you designed and edited by Mary Rizza Cruz Creative and Natalie Harvey from House of Harvs. Filled with inspiration and recipes to celebrate everyday. I hope you enjoy!

Christmas In July E-Book

I have a back log of posts and images to share with you which I am just a little excited about – so you will be seeing more beauty and inspiration coming your way.

In all things beautiful,

Lyn x

{Merry Christmas, A Little Miracle and A Gift For You}

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Once we hit Spring, time seems to fly by and I start thinking of making plans for Christmas. It is a time when lists are long and there are many – food lists, present lists and planning holidays to name a few. So I thought I would share with you this rather delicious Christmas in July celebration I had with an inspiring group of young entrepreneurial women. The theme we decided on was an Australian relaxed rustic elegance inspired by a colour palette of red, pink, gold, forest greens and amber.

Our family Christmas is a time to celebrate the birth of Jesus – a time of remembrance, joy and celebration. We get together with family and friends and as the saying goes Eat, Drink and be Merry! We eat way too much and have a fridge filled with delicious leftovers for days. No complaints here except when the holiday revelry is over and I jump on the scales……eeeekkkk a new year begins!!

In Australia our Christmas falls in the summer so it is usually a hot day. Having a roast for lunch is not very desirable so my family usually have lots of fresh seafood, a leg of ham and salads. My husbands family love pavlova for sweeties. This year I might take a different spin on the Australian tradition instead making a Chocolate Meringue, Frangelico Cream, Blackberries sprinkled with my Signature Sweet Dukkah.

I have always dreamed of having a white Christmas on the East Coast of America, Canada or even a little town in Europe. Singing ‘Chestnuts roasting on an open fire’ as I sit beside the pool with a cocktail in hand really does not mesh. I would like to say there is a romantic story of how CIJ originated but funnily enough it is believed to be a tradition which started in Europe to celebrate Christmas in their summer!

Natalie from House of Harvs brought together a few talented creative makers and bloggers to celebrate this special ‘holiday’ in the cooler months. There wasn’t any snow but it was a chilly winter’s day. With gluhwein on hand we had a very merry day and we dined like queens. Our stomachs rumbling after many hours of preparing, cooking, styling and of course capturing it all on our digital cameras. I have to say my favourite dish was Natalie’s slow braised beef with truffle mash! A match made in culinary heaven. Well worth the time and patience to cook it. Check out Nat’s blog House of Harvs her latest post is a recipe for Mountain Ash Honey and Almond Milk Pannacotta it certainly wouldn’t last long in our house.

Kate from Foodies Agenda is a lover of good food and eating a balanced and nourishing diet. I am aligned with her philosophy of eating from all food groups unless of course you have medical dietary requirements. Her blog is a must for all foodies. I love reading her Friday Foodie in Focus where she interviews Australian foodies, bloggers, producers, farmers and chefs. Kate shared with us some of her favourite festive dishes including a succulent quail stuffed with spiced cous cous served with wedges of roasted pumpkin.

Jen from Bakedown Cakery baked up a storm leading up to our little Sunday gathering. Her cakes are a visual feast, fun, colourful works of art and sometimes a touch quirky. This girl is the epitome of cool. She totally rocks the cake world with her marvelous creations. Just looking at them makes me happy. It felt sinful in many ways eating her delectable and delicious creations – I wanted to place a glass dome over her magnificent cake and admire the beauty and every detail which was lovingly and patiently crafted.

Helen from Lime Tree Bower is full of energy and has a passion for flowers. She is self taught, driven and a dream to work with. In her mid twenties she reminds me of myself at her age. Unstoppable and nothing is ever impossible. Using Australian bush natives, winter fruits and foliage she reflected our homeland in her floral styling for the day. In pursuit of her creative heart she is moving away from the corporate world to add natural beauty to your wedding day or celebration.

Mary from Made by Mara added her beautiful handwritten menus to our table. I now want everything written by Mary – she is my go to girl for anything handwritten. A graphic designer and new mum to a gorgeous little bub who was the only boy allowed at our girly get together.

Athena from Light Reid came along to take some pics of the day.  I must say I have never had so many DSLR cameras in my dining room! She is a sociology student who loves to take photos and has a tribe of followers on her instagram page. Be sure to visit her instagram feed to see some of her photography from the day and other lovely pics. A freelance photographer available for portraiture location shoots.

Much love and gratitude to these fabulous women for collaborating and making magic happen and a special thank you to Nat from House of Harvs for having an idea and bringing us all together.

Natalie Harvey from House of Harvs {instagram @houseofharvs}

Cocktail + Mains + Sides

Kate Willbourn-Trevett from Foodies Agenda {instagram @foodiesagenda}

Mains + Sides

Jen Simpson from Bakedown Cakery {instagram @bakedowncakery}

Cakes + Cupcakes + Macaroons + Chocolate Gems

Helen Hung from Lime Tree Bower {instagram @limetreebower}

Floral Decorations

Mary Rizza Cruz from Made by Mara {instagram @madebymara}

Hand Lettering + Menus + Graphic Design

Athena Zo from Light Reid {instagram @light_reid}

Photography

Lyn McCreanor from In All Things Beautiful {instagram @inallthingsbeautiful}

Location + Art Direction + Styling + Photography + DIY elements (Paper Wreath + Christmas Crackers) + Entrees + Sweet Dukkah Spelt Shortbread + Gluhwein

Here is the dip recipe for our pre-lunch nibbles at our little soiree. This is so simple to prepare and my go-to last minute dip when having guests. If pomegranates are not in season or hard to find replace with dried cranberries or caramelised onions which is equally delicious!

SMASHED CHICK PEA DIP, YOGHURT + POMEGRANATE

INGREDIENTS

1 x 400 gram can organic chick peas, soaked and drained

1 1/4 tsp ground coriander

1 1/4 tsp ground cumin

1 1/2 tsp fennel seeds

pinch paprika

1 Tbsp lemon juice

1 Tbsp olive oil

salt

cracked pepper

1/2 tsp garlic, crushed (optional)

GARNISH

1/2 pomegranate, fruit removed

3 Tbsp yoghurt

METHOD

(1) Empty can of chick peas into a medium sized bowl, cover with water and soak for 10 minutes. Drain chick peas and run under cold water until foam is gone and water runs clear. I like to do this with all my canned beans to reduce gas. Believe me it works!

(2) Drain chick peas and place into a mortar. With the pestle smash the chick peas so they are a rustic consistency. You might have to do it in a few batches depending on how large your mortar is. As I am smashing I remove most of the hull that comes apart form the pea. Otherwise it looks like epithelial tissue dancing in the dip!

(3) Place the chick peas into a medium sized bowl. Add the ground coriander, ground cumin, fennel seeds, paprika, lemon juice and olive oil. You can add crushed garlic if you like. Add salt and cracked pepper to taste. Using a fork lightly mix together spices with the chick peas.

(4) Place in a serving bowl and top with yoghurt and pomegranate. Serve with flatbread, crackers, celery or carrot sticks.

I hope you are inspired and start making your lists for your Christmas feasts!

In all things beautiful,

Lyn x

ps I have a September Spring Special when you buy my Signature Organic Sweet Dukkah Bundle (1 x 100gm + 1 x 15gm pot) you receive free postage Australia wide!

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It has been a big month. Huge. Filled with lots of adventures and a special anniversary to mark in the diary. On the 4th July my husband and I celebrated our first wedding anniversary. What an incredible year it has been – one of new beginnings, exciting business opportunities, collaborations and our world has been buzzing with creativity. Just the way we like it! I have so many beautiful projects and places to share with you and I am so happy to be back to a routine and my regular blog posts. It helps to download and share all that is dancing around in my head. School holidays, workshops and celebrations have been all consuming as my photo library is bulging with images to edit and stories to tell.

If you dream of a rural life in the country but are tied to an urban life then weekend getaways are the next best thing! I found the most idyllic cottage in the Southern Highlands.  The Cottage Kangaroo Valley is a little over a 1 1/2 hours drive from Sydney – there really is no excuse to not book this beauty. Artist and Stylist Lisa Madigan styled this lovely cottage built in the 1880’s to perfection.

Lisa and her husband moved to the Highlands 8 years ago and lovingly restored their home  and since moving back to Sydney this year it is available for bookings. Lucky us! It is a visual feast every which way you turn and brings Lisa’s magic touch to every detail.

When I travel on the top of my list is a comfortable bed, quality linen, clean space and a bath. The Cottage had all four and more including Aesop toiletries, a wood fire and soft snugly robes. The kitchen is fully equipped and we enjoyed a complementary bottle of bubbles on arrival. So many thoughtful details made us feel extra special. A basket of local vegetables, a loaf of fresh bread, eggs, bacon, milk, the sweetest vine tomatoes and one of the best fetta cheeses I have tasted from Small Cow Farm was waiting for us. On our last morning at the cottage I made the creamiest scrambled eggs with fetta, vine tomatoes and fresh organic herbs. Oh so good!

The Cottage sleeps up to 5 guests and is available all year round for a little getaway, extended stays, events and location shoots. It would be the perfect environment to pen a book, recharge and inspire. Peace, tranquility with all the modern day luxuries.

This place is dreamy. It was like walking into one of the stories in my favourite Australian magazine Country Style. Lisa thank you for sharing your cottage, beauty and hospitality with us. We will be back very soon! I might even gather a few girlfriends for a dose of beauty and fresh country air…..

In all things beautiful,

Lyn xx

Lisa Madigan’s 18th solo art exhibition at Saint Cloche from 23rd July – 2nd August 2015

{Lisa Madigan} The Cottage Kangaroo Valley

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