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!



Palm Beach Boathouse

Hi all,

I will be doing a lot more blog posts about my favourite foodie/wedding places, from caf├ęs to wedding venues!  To kick things off I have to share photos I took at The Boathouse in Palm Beach over the weekend. This ticks both boxes! It's a wedding venue and a cafe. 

My hubby, Finley pup (yep you can sit outside with dogs) and I went for breakfast on the weekend and it was fantastic! The location, food, flowers, decor, service was all amazing. This place is a serious must see! 



Life is Butterful turns 2!

Well I can't really believe it, but today is this little blog baby 'Life is Butterful's' 2nd birthday!! Whaaaaat!? Where did that time go? 

I just want to take a moment to thank all of you for all the support and love you've shown me over the years for this little blog! I have lots of exciting things to come and it looks like LIB isn't slowing down anytime soon, quite the opposite! 

I also want to thank you for the support I've been given for my new business Chasing Arrows, it's all just so crazy exciting! celebration of this little milestone...I baked one heck of a birthday cake!! (and no I didn't eat it, i'm still on my sugar free plan, so it was given to loved ones) but I am all for having sugar for all kinds of celebrations! This (apparently) delicious cake is a....



For the cake:

150 g butter
3 1/2 cups plain flour
400 grams nutella
3 tsp baking powder
3 tsp baking soda
3 cups granulated sugar
4 medium eggs
1 3/4 cups milk
200 grams dark chocolate
1 ¼ cup boiling water

For the cream cheese frosting:

150 g butter, softened
1 1/2 cups powdered sugar
200 g cream cheese


For the cake:

Preheat oven to 175°C/350°F.
Grease and line three 18cm baking pans.
In a saucepan add the butter and dark chocolate, put on a low heat until completely melted then allow it to cool. Sift the flour, baking powder and baking soda into a large mixing bowl. Add the previously melted butter and chocolate and mix well. Add in all the remaining ingredients and beat until batter is completely smooth.
Divide evenly between the three pans. Bake for 30-35 minutes or until a wooden skewer comes out clean. Allow it to cool in the pan for 10-15 minutes, then transfer onto a cooling rack until completely cool. 

For the cream cheese frosting:

Beat the softened butter until pale (about 2 minutes). Add the powdered sugar and continue beating until frosting is very pale and fluffy (3-5 minutes). Add cream cheese and beat until smooth. This icing tends to look a bit yellow so if you want your icing to be white add just the tiniest bit (start off with a very small amount, like the tip of a toothpick and then add more if needed) of purple/royal blue icing colour.


Once all three cakes are completely cooled you can start to assemble the cake. To create a nice flat top on each layer, get a sharp knife and cut the uneven top of the cake off to make it level, that will make it easier to stack the layers. Place the first layer on a cake stand, then spread a generous amount of the frosting on top. Add the next later and repeat this process for all cake layers. Finishing with a large amount of frosting on top, spread with a spatula and make the top even. Spread some frosting around the edge between each layer to create the illusion of thick icing.

Using fresh blooms is a stunning option to dress your cake, just make sure they’re food safe flowers! If you want to create a dramatic look with your floral topper it’s great to add varying shades of colour, different layers and textures. Place the flowers on top of the cake at different heights, in this case tulips were placed to add height at the back and in front a mix of orchids and blossoms were added to create variation.


Recipe, styling and photography by me.