I was lucky enough to have some beautiful photos taken of the event by Natasha which she will be posting on her blog soon...stay tuned.
In the meantime, here are a few photos of our cupcakes. Of course we featured the Champagne Cupcake and Parisian flags that I have been working on in my last posts.
Marie Antoinette cupcakes (featuring fairy floss 'wig')
'Cocoa Chanel' (Chocolate) and 'La Vie en Rose' (Rose) flavor cupcakes
Thursday the celebrations continued and a group of us braved the Melbourne winter and ventured out for another Bastille Day event at 'Red Bennies'. It was fab! I never realized there were so many French people in Melbourne! With conversations happening in French all around us and the cool sounds of the Martini Sisters (you can listen to them here) It really felt like we had been transported to a cool Paris Jazz club.
The invitation for the evening encouraged fancy dress, amongst the costume choices were the Jazz age and the Moulin Rouge , so I jumped at the chance to get my feathers out!
Emma of Fleurage and I, Heather of Trouve accessories and husband Julian
Gabor and Julian share a laugh
In honor of the fantastic performance last night by the Martini Sisters, I thought what better cocktail to drink than a classic Martini?
3 ice cubes
2 pitted green olives
2 teaspoons dry vermouth
1 1/2 Cups cracked ice
3 ounces chilled top quality gin, such as Bombay sapphire or Tanqueray
1.Rinse a martini glass with cold water, fill with ice cubes and place in freezer for 5-10 minutes to chill completely.
2.Meanwhile,spear the olives with a toothpick. Pour the vermouth into a small saucer. Add the olives and turn several times to coat with the vermouth. Let stand for 5 minutes.
3.Fill a cocktail shaker with the cracked ice. Drain the vermouth from the olives and add it to the shaker. Then add the gin. With a long handled bar spoon, stir very gently to chill, about 15 times in a clockwise direction. Or just swirl the gin shaker until chilled. Either way, work quickly so the ice doesn't melt and dilute the gin.
4. Remove the glass from the freezer and discard the ice cubes. Set the speared olives in the martini glass. Strain the gin over the olives and serve.
Recipe taken from 'Highballs High Heels'- A girl's guide to the art of cocktails. by Karen Brooks,
Gideon Bosker and Reed Darmon. Published by Barnes & Noble