Patterned Tops Collection

I’ve shared a fair collection of my wardrobe. My dresses, skirts, cardigans, shoes, jewellery and now I want to show you my tops. All the ones with patterns anyway. These are the ones I pair with my jeans and cardigan, to make a typical Angela outfit.

Here we go.

Black Singlet

Otherwise known as the shirt that can’t be photographed. I don’t know why, but every time I try to take a photo of this shirt, it goes blurry. It’s weird. The patterns are lightly gold dots that go all over the top. But from far away, it looks like a regular top. I bought this back in 2013 from Rebound (a thrift store).

Jandals Shirt

This is sometimes my pyjama shirt, it’s super soft and comfy. I also wear it a lot in summer, since the jandals fit the theme. It’s also got a nice loose fit, so I don’t get hot wearing it. I got this from the Red Cross Opshop back in 2012.

Blue and White Stripes

I like stripes. The colour blue is another things I like. I got this from Portmans back in 2013. It’s got longer sleeves than a regular shirt, and it’s super comfy. I prefer loose shirts in general.

Floral Diamonds Shirt

I got this from Jay Jays back in 2015. It was again blue and white, which you will realize is a colour combo I love. The singlet is super flowy (it flies up a lot too actually), and I love the patterns. They look like little flower/leaves shaped together into diamonds.

Diamonds Galore Shirt

Literally, there’s diamonds everywhere. From top to bottom. I like the choice of colours, and the detailing along the edge. There’s also a little peek-a-boo section. I got this from Paper Bag Princess I think, back in 2016.

Flowers Everywhere Shirt

I got this from Salvation Army a few months back. There’s flowers everywhere. But I like that it has a pattern running down the middle. It makes it look more unique. The singlet does require a strapless bra so it looks less weird though.

Blue and White Florals Shirt

This is the most recent buy. I got it from Mirrou last week. I love the pattern. It’s a mix and match of random florals, framed with lines, dots and more flowers and leaves! You can’t see this in the photo, but the back is sheer, which made me love this even more. I’ve been wearing it a lot lately.

What do you guys think about patterns? Do you have a lot of patterns in your closet?

Angela.

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Let’s Bake! (Carrot Cake Edition)

It’s been too long!! I haven’t baked anything in ages, not since this whole moving business, so it was really fun to bake something again! Let’s bake a carrot cake!

So I’ve mentioned this recipe before in Share A Favourite Recipe!, but it’s amazing, and my go-to recipe for carrot cake. It’s very small though, a dessert designed for just two people. But you can easily double or triple it. I will be using the original recipe in this post.

Here’s what you’ll need.

For the Cake:

• 1/4 cup canola oil
• 1/2 cup sugar
• 1 large egg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla
• 1/4 cup packed grated carrot (from 1 small carrot)
• 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/4 cup chopped walnuts

For the Frosting:

• 3 ounce block of cream cheese, softened
• 2 tablespoons butter, softened
• 6 tablespoons powdered sugar
• 1/4 teaspoon vanilla

Let’s get started!

First things first, you need to grate the carrot. You only really need half of a carrot to fill 1/4 cup. I ate the rest of my carrot 🙂

In a medium bowl, beat together the oil and sugar.

Add the egg, cinnamon, and vanilla. Beat together again.

Beat in the carrot. You want to just break it up a bit into the batter.

Sprinkle in the flour and baking powder.

Mix them together a little. Try not to overmix though!

Now add the mixture into the prepared tin. I’ve gone with a square loaf tin.

Place it in the oven at 180 degrees. Bake it for 20-24 minutes. Until the toothpick comes out with little moist crumbs clinging to it. That’s the ideal stage anyway.

Let the cake cool completely. While you do that, you can start working on the frosting. For the frosting, make sure everything is at room temperature or there will be lumps.

So, add in the cream cheese, butter, powdered sugar, vanilla essence and beat it together till light and fluffy.

By now the cake should be completely cool. So you’ll want to tip it out so you can add the frosting.

Just spread it on. I always love this part. It’s relaxing.

Now you can garnish the top with walnuts. I’m not the greatest fan of walnuts, but they do look good on top of carrot cakes.

Now the cake is all done! As always I like to take lots of photos of it. You can eat it immediately, but according to the original post, it tastes best when left in the fridge for at least a day. I can never wait that long though!

Angela.