I am not a food stylist and my photographs are not edited. I use the natural light in my kitchen. And the same plates over and over again. The photos of my plum cake were taken on two separate days. It is amazing how different the colours are.
My cousin Cara has started her own business as a stylist offering her amazing talents to clients in London. She starts off by coming to your house and seeing what clothes you have, how they look on you and what your own personal style is. She then compiles a shopping list of clothes you need to compliment you, and what you have in your cupboard. Once all the shopping is done she will create combinations of outfits for you to wear. Cara believes in finding your style and what works for you and your body so that you look and feel amazing. Most importantly, she believes in wearing your wardrobe. Sadly for me she cannot pop around to my house and see what is in my closet. So relying on her advice I have decided to take a close look at what I wear.
The first thing I did was shorten two of my dresses. I am tall, with a longer body than legs. And I decided that dresses just above my knees looked better than ones that go half way down my calves. My summer clothes have been sorted out and as soon as we get back from overseas I will start shopping for autumn. I have ditched my baggy pants that do nothing for my figure. I work hard at gym to maintain my weight and I feel I should show that off. To that end I am going to need a few pairs of pants that work for autumn. Have you ever used a stylist, and if you haven’t would you want to?
Click on the links for conversions and notes.
- 400g small plums, halved and pips removed
- 115g fructose
- 90g softened butter
- 2 eggs
- 5mls vanilla extract
- 25g cornflour
- 50g ground almonds
- 100g flour
- 5mls baking powder
- Preheat the oven to 170° Celsius
- Place the plums cut side down into a greased 23cm spring form tin
- Place the fructose and butter into a stand mixer bowl and cream together
- Add the eggs, one at a time, mixing to combine
- Pour in the vanilla extract and mix to combine
- Fold in the cornflour, almonds, flour and baking powder until just combined
- Pour the batter over the plums, smooth down the top and bake for 45 minutes
- Remove from the oven and and leave to cool in the tin before turning out
- Flip so that the plums are on top and cool on a wire rack before transferring to a serving plate
Inspiration published on Lavender and Lime April 22:
Dave and I are overseas in France. We will be back at work on the 6th of May. I might not be able to read any blogs while we are away so please forgive my lack of visiting back. I will reply to comments when I can. You can follow our trip by taking a look at our holiday blog.