Black and white shades for summer…Fendi collection this year are gorgeous, going with a similar look for the collection ‘by the way, tricolour sunglasses’.  Pulling off  that edgy glam glasses whitelook. I’m totally loving this photo by J.Crew and Kate Spade, showing a similar style of glasses, with a delicate design that is a must have for this summer.


Click HERE for the Fendi collection.


cookies t

Whats more yummy than warm chocolate chip cookies and a cold milk …

For this recipe you will need:

-225g butter at room temperature,

-350g soft light brown sugar,

-2 large eggs,

-1/2 teaspoon of vanilla extract,

-400g plaichoco chipo cookon flour,

-1/2 teaspoons bicarbonate of soda,

– 225 g dark chocolate chunks.


First off all preheat the oven to 170 c/325f/gas 3.

place the butter and sugar into a large bowl (use a hand held whisk) whisk the butter and sugar until light and fluffy. Add each egg slowly mixing in-between and scraping any additional mixture form the sides in the process. Next mix in the vanilla extract.

choco cookiesAfter add the flour, salt and bicarbonate of soda and mix throughly until no bumps in the dough. Then with a wooden spoon stir in the chocolate chunks.

space the cookies out evenly on each tray, and set a timer for 10 minuets (until golden brown). place the cookies on a wire rack and sprinkle icing guar on the top for the finishing look!

Enjoy with a cold glass of milk xx ❤


This is a cake fit for any occasion and one of my favourites ! Just follow my  seven simple steps. Enjoy x

ingredients 2

-200g of self raising flour,

-200g of margarine,

-200g of golden caster sugar,

-3 eggs,

jam cake                                                                                                     -Baking powder,

-Icing sugar,

-Strawberry/raspberry jam,

-Double cream.


1. First of all you need to set your oven to 180c/350f/gas 4.

2. Then in a large bowl measure out your flour, baking powder and sugar, When they look like sand, add the margarine, And mix well !

3. Next crack your eggs in a separate cup (incase of any egg shells) Then add them to the flour,sugar and margarine. Be careful not to over mix, you want it to be a light colour, with no lumps. Get a spatular and scrape around the edge of the bowl, and under the mixture, making shore no butter is left on the sides.

4. Once you are happy, trace around both of you cake tins with grease proof paper. cut out the stencilled circles and rub butter on the base and sides of both your tins. And finally place the greaseproof paper on the base of your tin.

5. Next gently add half your mixture in each tin, making shore you don’t squash any of the air in the mixture. Place in the oven, setting a timer for 25 mins.

6. To check your cake is cooked stick a fork in the centre of each cake if it comes out clean then your cake is ready, if mixture is stuck to the fork keep it in for another 10 mins, repeating this step until the fork comes out clean !

7. Gently take your cakes out of tins, leaving the greaseproof paper on the bases. when cakes are cooled, six the double cream until it holds its shape, and gently smooth across the surface, you will ant quite a lot of cream on the cakes. Then add your jam and place the other sponge layer on top.

EXTRA – To finish off sprinkle a little icing sugar on top, it always makes it look amazing !