The Laplace Transformation

I quite like the hustle and bustle of the long weekend. Despite a long weekend meaning an extra day for rest and relaxation, it never ends up being so. Theres always people to see, things to do and excitement to experience. Its kinda a cute feeling, feeling that I may have friends. Unfortunately, however, that does imply a lack of actual rest. 

As promised, I do have a receipe for an amazing chocolate sauce and hence, an amazing chocolate milkshake, (queue: 'my milkshake brings all the boys to the yard') Anyway, its awesome and its going to be coming your way tomorrow. I promise. 

Also, as promised, I have an outfit post. There is something I really enjoy about mixing types of colours. I think i enjoy the mismatch between the boldness of the red with the pale, pastel blue. 

Quay Sunglasses, Zara Skirt and Bershka Shoes

There's two main items that I absolutely love about this outfit. I think I have an obsession for shirts with quirky cut outs in them. This shirt from Mossman, being no exception. Their newest collection involves striking bold colours contrasting with fluros. Mix that in with soft pastels and floral clothing and you have yourself a perfect wardrobe for the coming months. Anywho, this shirt is perfect for dressing up and down. A definate staple for the summer. 

Shirt by Mossman Clothing 

Secondly, this particular ring is by a talented brand Generalao. I am generally not an accessory-wearing person. However, its hard to not fall in love with the designs. The creator/designer is a dear friend that I have known of/known, for quite some time. Her handmade designs are definately unique, adorable and, made from sustainable materials. If there is one brand you need to check out- it should be her. 

Ring by Generalao

I apologise I still look awkward as anything in my photos. I will definately try. Also, I didn't focus on my shoes in this post. But if you look carefully, you can see chickens on them. I'll definately wear them again soon, because, well...who doesn't love chickens on shoes? 

Check back here tomorrow. My milkshake brings all the boys to the yard. And yes, it will be worth it. 

Until then, 

Much Love and Eat Fruit. X 

The Transformation Theory

It has been quite a horrendous month. Not to mention that this hiatus was spawned by many things such as being sick with bronchitis and three following colds as well as three other jobs. But nevertheless, I am going to endeavour to post alot more, there is much I need to share. 
So as today is my first day of having less things to do, I have decided to show you the happenings of late. I attended my second game of AFL ever (full with printed face tattoos), indulged and made mooncakes, yoghurt muffins, croquembouche and a pavlova, along with had a few sneaky splurges. Namely clothing and a calculator. This week, I will have an outfit post and a promised recipe for a university friend. Stay put and it won't be too long! 

Much Love and Eat Fruit X. 

Mutational Analysis

What I love about being a mathematician, is the consistancy of procedure when encountering a problem and everything in life. For example, when you see a rock, you step over it (or around depending on preference), when you see a stick, you step over it. Even when you see a piece of rubbish on the ground, you step over it. Similarly, I had stumbled a beautifully leather bound book in the library called Mutational Analysis which had set out, 'guidelines' when encountering 'special' vector spaces using Cauchy Schwartz and what not.

This story does have a point. After finishing my exams and recieving my results, one of my many consistancies is splurging on designers I have been eyeing, however, not bothered to walk purchase to during semester. (Another thing about mathematicians, is that we are damned lazy). On top of that, I had ventured out into the sun to see the 18th Biennale of Sydney: all our relations. (For those who know me, you would know, I don't get out much) Set in the old dockyards and prisons of Cockatoo Island, there are amazing contemporary art pieces, reflecting, story-telling and showcasing the history of the Cockatoo Island through various means. There are definately some amazing pieces there, and if you haven't been - you should definately go. 

Jumper: Forever New, Shirt: Dion Lee Line II, Jeans: Riders by Lee, Sunnies: Quay Eyewear and Shoes: BeeBee by Jeffery Campbell. Make up by Shu Uemura and The Kit 

 Unfortunately, the first week of university is always the horrible. Somehow being two weeks behind on the first week is even worse. Alas, that is all that I have time for tonight. I will be back to baking this coming week. I am in need for some cupcakes. 


Much Love and Eat Fruit. X

The Free Variable

Since exams have finished, I have been researching into receipes that I would l eat. Moreso, when I finish exams, I like to eat. Whenever, at a family birthday dinner, we would always allocate one person to buy the cake so the person doesn't know that the cake is coming. Most times, we would get a mud cake. And I would always go for seconds. And thirds. And so forth till someone tells me to stop eating all the cake. 

I guess the moral of the story is, I love cake. I was told I have a cake addiction, but now, who doesn't love cake? As chocolate mud cake is seen everywhere, I had decided to make a white chocolate mud cake with a creamy white chocolate ganache. There is really something about white chocolate mud cake that gets me excited. It is creamy, delicate and it really does melt in your mouth. The ganache, really does top it all off. 

Anywho, for those who don't love cake. This receipe will get you loving it. Before we continue, I apologise for the pictures, I started eating it before realising I should take photos. 

White Chocolate Mudcake with a White Chocolate Ganache

(obviously, you can replace white chocolate with normal milk chocolate) 

For the cake; 

- 300 grams of white chocolate melts (if you want milk chocolate, use milk chocolate)

- 200 grams of butter (not unsalted) 

- 1 cup of milk 

- 3/4 cups of caster sugar 

- 2 and a half teaspoons of vanilla extract 

- 2 eggs 

- 2/3 cups of self raising flour 

- 1 cup of plain flour 

For the ganache; 

- 250 grams of white chocolate melts (again, if you want milk chocolate, replace it here) 

- 125 grams of pure cream (or thickened) 

Here is the how-to: 

1. In a saucepan, melt the butter on low heat if it isn't going fast enough, then move it to high but make sure you don't burn it). Make sure you keep mixing it to ensure it doesn't burn. Add in the white chocolate melts, and as it starts melting into liquid, add the caster sugar and the milk. 

2. Once it is all melted, set aside to cool. (DO NOT PROCEED BEFORE COOLING IT ENTIRELY, otherwise, you will end up with a boiled egg in your cake) 

3. Once cooled, add in the egg, and vanilla extract and beat until you can't actually see it and it is mixed thoroughly. Preheat the oven at 165 deg.Celcius

4. In a seperate bowl, sift your flours and mix in one cup of your liquid mixture. 

5. Stir the mixture until a thick paste is formed. Once a smooth mixture is formed, add in another cup of mixture and so forth. (just to ensure it is aerated). 

6. Line your cake tin, pour in the batter and bake for about 1.5 hours (you may need to bake it for up to 2 hours)

7. For the ganache, melt the white chocolate melts (on low heat). Once the melts start melting, add in the cream. Stir until melted and smooth. Once in a smooth paste, take of the heat to cool. 

8. Cool in the fridge, checking every 30 minutes. Once it is in a spreadable paste, take it out of the fridge. 

9. To assemble, once the cake is cooled, spread the ganache over the cake. 

Tips: 

- Do not bake it at 180 deg, it will burn the outside of the cake really quickly. 

Anywho, I am planning to make rocky road tomorrow. It will a goodie. I'm leaving for Splendour in the Grass on Wednesday night, so there will be a few outfit shots done too! 

Much Love and Eat Fruit! X. 

The Spectral Theorem

I definately have to apologise for my lack of posts for the past few weeks. During and after exams I have been insanely sick with neausea and other fun things, so needless to say, baking was probably not a good idea. However, still being quite sick, I am quite bored of resting and decided to venture in the kitchen.

I had attempted to make Vanilla cupcakes with a Raspberry Frosting, however, being still quite dizzy and unable to compute things, I had forgotten the baking soda which resulted in cute, upside down cakes. So here, I present to you, my version of a Vanilla, White Chocolate Upside-down Cakes with Forest Berry Frosting. Despite my lack of ability to remember things at the current time, I have to admit they taste pretty amazing. 

Vanilla, White Chocolate Upside-down Cakes with Forest Berry Frosting

- 200 grams butter 

-  3 eggs 

- 2 cups of plain flour 

- 160 grams of melted vanilla chocolate 

- 1/2 cup of caster sugar 

- 1 teaspoon of vanilla essence 

FOR THE ICING 

- 250 grams of butter 

- 100 mL berry sauce (boiled frozen berries in water. strained) 

- 1.5 cups of icing sugar

- shaved white chocolate for serving

Here is the how-to: 

1. Again, preheat the oven to 180 deg.Celcius. Line your cupcake tin with baking paper of muffin tins 

2. Cream your butter until very very fluffy and white. Add in your sugar and beat until well combined. 

3. Mix your eggs, one at a time and when well mixed, fold in the melted chocolate and vanilla essence. 

4. Combine with the flour and mix until well combined. Spoon into the muffin tin and bake for about 20 minutes. 

5. For the berry sauce, I used a cup of mixed berries and boiled that with about a cup of water whilst crushing the berries in the water. Bring to the boil and then simmer for 15/20 minutes. Once done, strain to get rid of the solids, which will leave you with the tasty juice. Store it to the side to cool. 

6. Cream the butter until fluffy and pour in your sugar bits at a time. For this, make sure that they are very well combined before continuing. 

7. Slowly, and I mean very slowly, add in the berry sauce at small portions at a time. Should you mix too much, it will not mixx entirely and it will look quite inconsistant. So mix, and add things in slowly. Store to the side to cool. 

8. To put them all together, you want to strip your cakes from the patties and cut off any weird things that don't fit in with the shape. Ice the cupcakes as you please and top with some shaved white chocolate. 

I am planning to bake more throughout the week. Rocky road and an actual white chocolate mudcake, cupcakes. I do indeed love holidays, even if I am sick. Until next time, 

Much Love and Eat Fruit. X

Schrodinger's Cat

When I started this blog, I had initially wanted to make this a site where I would post things that interest me. So things such as clothes, shoes and cupcakes. Due to the weather and university/work schedule, I haven't been able to mix it up as such. But nevertheless, I am here. 

As my first outfit post I would like to dedicate this to my favourite designer, Alexander McQueen. Most remembered for his Spring/Summer 2010 collection, he probably was the designer that made me pay attention to clothing. Even his designs dating from 1995 render me breathless. 

Paired with my two favourite brands at the moment, Jeffery Campbell and Le Queues De Sardines. They guarentee to cheer me up all day, any day. I have to admit, I am quite an awkward one to photograph. I guess that comes with the territory, we mathematicians don't get out much. 

 

Vest: McQ by Alexander McQueen, Blouse: Zara, Skirt: Review, Tights: Le Queues De Sardines, Shoes: Jeffery Campbell, Benched from Solestruck.

If you know anything about Schrodinger's Cat, I hope the cat is alive. But let me know what you think, although, my Peanut Butter Frosted Chocolate cupcakes are coming up soon. Until then, 

Much Love and Eat Fruit, X. 

The Spectral Theorum

Procrastination really does take me to extreme lengths. It is meant to be the long weekend where one is able to take the time off to actually study- given that exams are beginning this week, it probably would be a good time to start studying. However, I have an amazing boyfriend who instead of forcing me to study, took me to Art Therapi's closing sale. Which meant, my wonderland of Le Queues de Sardines and Alexander McQueen. After of which, we celebrated with baking cupcakes for a friend's birthday. 

Coincidently, my friend Louise, like myself, likes strawberries, and therefore, it was no doubt what I was going to make her. I had taken inspiration from the amazing Mehan's Kitchen to create these Strawberry Shortcake Cupcakes. These beauties, are a shortcake cupcake with a strawberry filling and icing with an additional buttercream icing on top (just because I fail at decorating, nevertheless, it is improving). 

Strawberry Shortcake Cupcakes (adapted from Mehan's kitchen here, although, there are significant changes).

You will need: 

- 3/4 cup of unsalted butter (approximately 170 grams if you buy a block of butter) 

- 1 cup of caster sugar 

- 6 egg whites 

- 3 teaspoons of vanilla essence 

- 2/1/2 cups of plain flour 

- 1/4 cup of corn flour 

- 3 teaspoons of baking powder 

- 1/1/2 teaspoons of salt 

- 1/1/2 cups of buttermilk 

- 250 grams of cream cheese 

- 120 grams of butter 

- 1/2 cup of sugar 

- 3 teaspoons of vanilla essence 

- 2 punnets of strawberries (one and a half for the icing, the other half for decorating, eating and extras)

OPTIONAL :- 

- 1/2 cup of Copha (vegetable shortening) 

- 1/2 cup of butter 

- 1 teaspoon of vanilla extract 

- 4 cups of caster sugar 

- 2 tablespoons of milk

- 3/4 drops of red or rose food colouring 

Here is the how to: 

1.Preheat the oven to 180 deg.Cel. Cream the butter until light and fluffy, slowly add in the sugar. 

2. Whisk in the egg whites, add in the vanilla essence, flour, corn flour, baking powder, salt and buttermilk. Again, slowly and one at a time. Mix until consistant and smooth. 

3. Spoon the mixture into a muffin pan (fill about 1/2-3/4 full) and bake for about 25-30 minutes. Depending on the size, you may need to bake it for slightly longer/shorter but when the skewer comes out clean, you have the all good. However, as Professor Moody says, 'CONSTANT VIGILANCE'. 

4. Whilst the cupcakes a baking, you will need to remove the leaves from the strawberries by cutting them off. Cut them into quarters and put it in a blender. Add the butter, cream cheese, sugar and vanilla essence in and blend until smooth. (Refrigerate until needed) 

5. With the other half of a punnet, cut the leaves off, and with the flat side on the cutting board, cut very thin slices vertically. These will be put onto the top of the iced cupcakes. Like the icing, refrigerate until needed. 

6. Once the cupcakes are out and cooled, cut a small hole in the cupcakes (this will be a lid) and cut it  approximately halfway to three quarters deep. Take the strawberry icing from the fridge and fill the hole with the icing and cover the top with the lid. Cover the cupcake with the icing

OPTIONAL :-

7. In another bowl, mix the vegetable shortening and butter. Whip them together, whilst adding the vanilla and sugar. Lastly add in the milk and the food colouring. Beat until light and fluffy. 

8. To assemble the whole thing together, pipe this icing ontop of the strawberry icing and finish off by placing the strawberry ontop. 

Hopefully I got that all down, it has been a late posting, mainly due to my attempts at having a social life (trust me, sleeping with my textbook has given me the talk of the town), eating three bowls of pho, spending time with family and calculating the necessary mark to pass the subject.  

I'm kind of keen to see what people have been thinking. So if you want me to experiment with a recipe or something, feel free to comment me, or like me on facebook and ask me there. But as for now, exams are coming up, and absorbing information by sleeping with textbooks don't work. Unfortunately. 

Shrodinger's Cat will have to wait again. I did have an outfit I want to show you, but with Alexander McQueen now in my closet- you guys know it'll be worth the wait. 

Much Love and Eat Fruit. X

The Chaos Theory

The period leaning towards the end of semester is always a confusing time for me. On the one hand, I have just finished all my assignments and in a real need for a break, the other, I have examinations coming up soon and would benefit from early studying (as opposed to the usual all nighters beforehand). Either way, whether exams are coming up and with assessments finished, comfort food was needed and nothing can escape butter cookies. 

I would remember going to family dinners out at Chinatown and at the end of it, we would receive a plateful of these and each time, I try to eat as many as I can without anyone noticing. It is a creamy biscuit that literally just melts in your mouth. The good thing is, is that it doesn't take that long to make. Give me 15 of these, a cup of tea and I will be good for the night. And alas, here is where I present to you, my darling receipe for butter cookies. 

Butter Cookies 


You will need: 
- half a cup of butter 
- 115 of caster sugar 
- a pinch of salt 
- a 1/4 teaspoon of vanilla extract 
- 1/1/2 cup of plain flour

Here is the how to: 


1. Beat the butter, until pale, and fluffy (with an electric mixer). Slowly add in the sugar, salt, and vanilla and beat until very well combined. 
2. Add in the flour (this next step is optional, but it's the best fun I'm going to have all week), take out the mixer and mix in the flour with your hands until it is all mixed in. 
3. Press the dough into a pan and leave in the fridge to breathe for an hour. 
4. Preheat the oven to 180 deg.Cel and roll out the dough so it is about 5 mm thick. 
5. Cut the cookies and pop them in the oven for 10 minutes until nicely gold (but not brown). (they make about 30) 

They are absolutely delicious. I have been attempting to study under my snuggie and needless to say, I am too comfortable. Study can wait. 

I did want to try to do an outfit post sometime soon. That can be our Shrodinger's cat experiments till next time. 

Much Love and Eat Fruit. X 

The First Derivative

Everytime Marc and I travel to Mittagong, we stop on the highway to take a break. Everytime we are there we purchase pistachio biscuits from a man with a huge truck. As dodgy as it sounds, they normally don't taste half bad and seeing as I don't generally like pistachio flavoured things, I was desperate to find a biscuit more suited to me. Thankfully, someone seemed to have read my mind and I stumbled upon Mehan's kitchen, who definately knows how to make a good cookie. 


So here I present Chai Biscuits. As I am watching Eurovision, I have to comment, they go perfectly with Chai tea (or any other tea for that matter) 

Chai Biscuits (adapted from Mehan's kitchen, you can find it here, I have made a bit of my changes in it but no drastic changes) 


You will need: 
- 90 grams of almond meal (this saves the whole mashing up the nuts yourself. Alternatively, you may food process this yourself)
- 30 grams of food processed toasted pecans
- 250 grams of unsalted butter 
- 5 tablespoons of caster sugar
- 2 cups of flour 
- 1 tablespoon of vanilla essence 
- 1/1/2 teaspoons of ground ginger, clove and cademom. 


Here's the how-to: 
1. If you haven't ground the nuts, grind them so that they are relatively fine. Preheat the oven to about 180 degrees Cel fan forced. 
2. Cream the butter and add slowly add in 4 tablespoons of sugar and continue till pale and creamy. 
3. Add in the flour, vanilla and nuts and use your hand to mix it into the butter. 
4. Once well combined, sprinkle in the ground ginger, clove and cardemom. Depending on your tastes you can add/subtract it as you like. 
5. Line a baking tray with baking paper and roll the mixture into small balls approx. 2cm wide and place them on the tray. When you're done, pop them in the oven for about 20 min. (you may need it more or less depending how big they are)
6. With the remaining tablespoon of sugar, put it into a small ball and roll the biscuits in whilst still warm. If you do like your sugar, roll the biscuits in the sugar again when cooled. 

Enjoy them, I shall continue eating mine and watching Eurovision. GO IRELAND AND RUSSIA.