Heart Shaped Cake


Heart Shaped Cake photography by www.paolathomas.com


Dear hearts I am back! Had a bit of a recurrence of the health problems which plagued me last year – adrenal fatigue, I’ll write a blog post about it one day soon – but I’ve been resting up and feeling good again.


Heart Shaped Cake photography by www.paolathomas.com


And I need to get back to full blogging capacity because I’ve had some fabulous news that I’ve been bursting to tell you for some time now.

I’ve been chosen to be one of the featured bloggers on Blog Tour 2014 to New York City where we’ll be visiting the Architectural Digest Home Design Show and partaking in all sorts of fabulous shenanigans. Here’s the official announcement from organisers Modenus. Not sure how I managed to slip in among all those eminent interior designers to be honest.

I don’t know much about the itinerary as yet, except that we will be staying in a sexy midtown Manhattan hotel and spending a day at the Design Show. The last day of our tour will be organised by Tina and Sarah of NYC interior design studio Franklin Eighth.  You may remember Tina as a monthly guest blogger on this very blog, so I know it’s going to be good.

Anyway, all this means I have the best possible reason to boost up this blog and my social media presence again, so do stick around for the ride. I’ll let you know a lot more details on the itinerary as I get them. #BlogTourNYC is happening from March 18th to 22nd.


Heart Shaped Cake photography by www.paolathomas.com


In the meantime, here are some random pretty pictures of the chocolate heart shaped cake I made for my dearest best beloveds on Valentines Day.  I again used the deliciously tasty and extremely forgiving ‘Mom’s Chocolate Cake’ from the first Macrina Bakery cookbook and the heart-shaped pan I bought ages ago from Ikea.


Heart Shaped Cake photography by www.paolathomas.com


I frosted it with my usual buttercream (2 sticks/8oz/225g of butter to 6 cups of sifted icing/confectioner’s sugar) and added a little pure raspberry puree for both colour and flavour. I used a Ateco 825 icing nozzle, as I don’t have the rose tip that everyone else uses. Need to rectify that.

If you make and eat this cake please think of me. Due to the aforementioned adrenal fatigue I’m not actually supposed to be eating sugar. Ugh.



  1. says

    Congratulations Paola! Your resume makes it clear why you were included in that august blogging group. I hope you have a wonderful time in New York. I love your Valentines cake. The frosting tip you used gives a swirly dynamic to your stars that make me think of meteors. Shooting stars of love. Very pretty.

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