Derryn Semple Photography

My good friend Derryn of Derryn Semple Photography asked The Boyfriend and I to pose for some pics.
I admit I thought I'd feel like a tosser posing on a beach, but we didn't pose. We frolicked and had fun and in the end happened to get some really cool pictures.

If you're getting hitched and looking for a wedding photographer, give Derryn a call. (Just to make it clear, Dane and I have not sneakily eloped. Mom, Dad - relax)

Derryn joked around with us and made us feel so comfortable with a camera in our faces (usually a very awkward situation for us non-models) that we really actually enjoyed it.

A few snaps from our hour on the beach...

We love Durban.

My Gorgeous.

Dane's turn behind the camera...

See more pics here.

Meet Derryn:

 

Find Derryn on facebook too.

Feeling Nautical

With summer slipping in I am in a nautical mood. 
Now if only I could rather be on a yacht than in my office...

Cardigan: Betty Scott, Top: Miss Selfridge, Skirt: Mr Price, Shioes: Linx (from Zando), Sunnies: Bondiblu

Sticky, Messy, Delicious...

This cake is not for sophisticated parties. 
This cake is not for high teas with the posh girlies. 
This cake is for indulgent moments with friends, where chocolate moustaches and licking fingers is totally acceptable. 
It is sticky, it is moist, it is messy but it is absolutely delicious! 

Sticky Chocolate Cake

Ingredients

2 cups white sugar

1 3/4 cups cake flour

3/4 cup cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons bicarbonate of soda

1 teaspoon salt

2 extra-large eggs (at room temperature)

1 cup full cream milk

1/2 cup vegetable oil

1 1/2 teaspoon vanilla extract

1 cup boiling water

Directions

Heat oven to 180C

In a large mixing bowl, sift together the sugar, flour, cocoa, baking powder, bicarb and salt.

Into the flour mixture add eggs, milk, oil and vanilla.  Beat on a medium speed until blended. Be sure not to overbeat.

Stir in boiling water (the batter will look really runny - don’t panic this is the secret trick).

Spay cake tin with ‘spray and bake’ and fill with all batter (will be about half full).

I use an 11 inch tin so that the cake is big but not thick, producing far more ladylike slices.

Cook in heated oven for 40 minutes.

Cool completely on wire rack before frosting.

Chocolate Cream Cheese icing

Ingredients:
½ cup butter (NOT margarine) Set at room temperature to soften.
1 tub of cream cheese (230g)  - directly from fridge.

½ cup cocoa powder
1 teaspoon vanilla extract
4 cups icing sugar

Directions:
Place the butter in your mixing bowl and beat until smooth.
Mix the cream cheese in and continue to blend until smooth and combined.
Add vanilla extract.
Add cocoa powder to mixture
Add in the icing sugar, one cup at a time, blending in until smooth. Increase speed once all icing sugar has been added to fluff icing up.

Once cake has cooled, slice cake through the centre, ice the inside, then place the top half back on the iced bottom and ice the whole cake.
Decorate as desired. (I like to add strawberries to create a bit of a taste explosion, with the rich chocolate contrasted against the soft light strawberry)

 

Dress - Forever New

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