Summer fruits meringue

Hi lovelies!

Sorry it's been so quiet around here, the last couple of months I have been flat out with my Chasing Arrows business, which is amazing!! I am so thankful for each and everyone of you who have been supporting my business and reading my blog, I want to take a moment to let you all know how much I truly appreciate each and every one of you! Yes you! Stay tuned because I have so much to show you over the next few weeks.

In the mean time here is the summer inspired pavlova I baked for our family Christmas lunch.

Hope you all had an amazing Christmas and wishing you all a very happy New Year!

Much love

Joni xx

Layered summer fruits meringue 
6 egg whites
1 1/2 (330g) caster sugar
2 tsp cornflour
2 tsp vanilla extract
2 tsp white vinegar

2 cups (500ml) thickened cream
400g fresh fruits

Preheat the over to 120c (100C fan-forced oven). cut out 2 sheets of baking paper, 22cm wide. Greece with butter and cornflour. Lay sheets on 2 baking trays. In a medium bowl beat the egg whites until soft peaks form. Slowly add the sugar, beating it in until it dissolves and the mixture looks glossy and thick. Gently beat in the cornflour, vanilla and vinegar. Divide the mixture between the 2 circles of paper. Bake the meringue for approx 1 hour 45 mins or until the meringue is crisp. 
Beat the cream in a medium bowl until soft peaks form. Place one of the meringues on a plate, add half the cream and half the fruits, place the second meringue on top spreading the remaining cream out and topping with the remaining fruits. 


Coconut and Blueberry Bundt Cake

Hello lovelies!

Soooo...I baked a cake! 

This got a serious thumbs up from hubby who texted me right after eating it! (no we don't text from the other room...I was out ;) he even used emoticons to show his excitement and love for this cake! This is serious people...he never uses them! (I however am all over friend Renee - the queen of emoticons - can vouch for that!) This is one delicious, light, fluffy, summery cake! Doesn't the taste and smell of coconuts make you want to drop everything, put your swimmers on and sprint for the beach!? HECK YES!! 

Pump the tunes and enjoy! 


Cake Recipe
3 cups plain flour
1 ¼  cup sugar
½  tsp salt
1 tsp bi-carb soda
1 cup coconut oil
¾  cup buttermilk
2 eggs
1 ½ tsp coconut extract
1 ½  cups blueberries

1 1/2 cups powdered sugar (plus more if needed for thickness)
3 tbsp milk
1/2 tsp coconut extract
Preheat oven to 180 degrees and grease a 10 inch bundt pan.
In a large mixing bowl add flour, sugar, salt and bi-carb soda, mix well.
In another large bowl whisk together oil, buttermilk, eggs and coconut extract.
Add wet ingredients to dry ingredients and mix until thoroughly combined. The batter should be thick and sticky. Gently mix in the blueberries.
Pour batter into the bundt pan and bake for 50 minutes.
Remove from oven and allow to cool in pan for about 10 minutes, then remove onto a wire rack to cool completely.

For the glaze whisk together all the ingredients in a bowl. When cake is completely cooled, drizzle the glaze onto the cake. For decoration I added mini meringues, fairy floss, blueberries and rose petals.

Newborn baby Jacob

Hi all!

Some very dear friends of ours had a gorgeous little boy called Jacob. I had the absolute pleasure of being able to photograph this little cutie pie! We love him to pieces already, welcome to the world little one, you have truly amazing parents who's love for you absolutely shines through these photos!