This Year's Toast

Wishing everyone one of you a happy and safe new year with at least a touch of romance.  

All Hallow's Eve

Coasters from Soho's Evolution

Cupcakes & Cashmere's Emily as Tippi Hendren from The Birds

Skulls in Lauren Santo Domingo's Apartment

Photographs by Tim Walker

The Eyes Have It.

Celebrate.

I've mentioned here before how champagne is my drink of choice for any occasion.  I always keep a few bottles in the fridge and especially love to serve it in a chilled champagne flute.  I came across the recipe from one of my favorite bloggers (and fellow Washingtonian) Apollinas for Pink Champagne Cake.  Swoon.  I hope everyone is having a wonderful weekend!

The Cake

2 1/2 cups sifted cake flour

1 Tbsp. baking powder

1/2 tsp. table salt

1 1/2 sticks unsalted butter, softened

2 cups granulated sugar

3/4 cup brut sparkling wine

1/4 cup milk

1 tsp. vanilla extract

6 drops red food coloring

6 egg whites

The Frosting

1/2 cup shortening

1/3 cup brut sparkling wine

5 cups sifted powdered sugar

1/2 tsp. unflavored gelatin

1 Tbsp. cold water

3/4 cup heavy cream

Apollina's cake.  Gorge.  She imported the gold glitter from London.

Preheat oven to 350 degrees. Line two 9-inch round cake pans with parchment paper and coat with nonstick spray. Sift together flour, baking powder, and salt; set aside.

Cream butter and granulated sugar in a stand mixer until mixture is light and fluffy, about 3 minutes. Combine 3/4 cup sparkling wine, milk, and vanilla.

Add flour and wine mixtures alternately to butter mixture, combining well after each addition. Tint batter with red food coloring.

Beat egg whites in a separate bowl with clean beaters until soft peaks form, about 2 minutes. Fold egg whites into cake batter in thirds, stopping as soon as whites are incorporated. Divide batter evenly between prepared pans.

Bake cakes until a toothpick inserted in the center has only or or two crumbs on it, about 30 minutes. Cool cakes in pans for 10 minutes, then turn cakes out onto a rack to cool completely.

Beat together shortening, 1/3 cup sparkling wine, and powdered sugar for frosting in a bowl until smooth. Spread 1 cup frosting on top of one cooled cake round. Place second cake round on top of the frosted round.

Sprinkle gelatin into water in a small saucepan. Let mixture sit for 5 minutes, then gently warm over low heat until gelatin dissolves. Cool to room temperature.

Beat heavy cream until soft peaks form, about 3 minutes. Add gelatin mixture to cream; continue to beat until stiff peaks form. Working in batches, gently fold whipped cream into remaining frosting.

Spread frosting onto top and sides of cake, being careful not to overwork. Refrigerate cake 1 hour with a large bowl over the top to

protect frosting. Use a spatula to gently swirl frosting before serving.

I Adore a Great Button-Down....

Sienna circa 2005

Erika Bearman, aka OscarPRGirl.

Charlotte Casarahi

Lauren Santo Domingo

Rainy Day Chic

I've been neglecting this blog for months now and can't believe that my last post here was in March!  I'm now settled in D.C. and love being back on the East coast.  Right now we are all hunkering down for Hurricane Irene and the first bands of rain are rolling into the city.   Enjoy some images of those who fashionably take on the rain.  Everyone stay safe!

Duchess Kate

Kelly Wearstler underneath her Zebra print Scalamandre umbrella.

Jean Shrimpton

Catherine Denueve in Belle de Jour

Another Hiatus.

As you know, I am getting ready to move to Washington, D.C. to begin a new position.  I m very excited and stressed about the move and really do not have time during the next few weeks to give the attention this blog deserves so I am going to take a break until I am in D.C.  I know I will fee reenergized and inspired once I'm all moved in!