FETE, Champagne for breakfast

You may remember the photos I shot for FETE before, well we are back in the gardens and this time with the beautiful Juju.

I am so happy to share this shoot I did for my friend and colleague, Emily came to intern for me at Wildfox during my favorite years there, and she ended up as my full time assistant. Emily has magic in her fingertips, she went on to create this beautiful line that celebrates the petite girl. It is so her- magic, lace and easy bake ovens. 

Very proud and happy to support such a wonderful woman. Hope you enjoy the photos we created together.

Photos by Kimberley gordon

Juju Ivanyuk

beauty by Julie Brooks

See more of my work on my portfolio site wedreamoficecream.com


It's a Frilly Revolution.

I dont know how, but frills, ruffles and pleats are EVERYWHERE (my favorite thing) I'm so happy with fashion right now. Look at this gorgeously unique collection, everything  about it is art. I am reminded of Victorian, Frida Kahlo, the French Revolution, The Hunchback of Notre Dame all mixed into one weird ass story? LOVE. This is a love letter to weirdos everywhere.


Milk & Cookies cake

This beautiful cake and recipe from Style Sweet California is amazing!!


Milk and Cookies Cake

Fluffy Vanilla Cake

adapted from Layered

5 large eggs whites

1 teaspoon vanilla extract

3/4 cup whole milk

2 1/2 cups cake flour

1 1/2 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, softened

Pre-heat oven to 350 degrees.  Grease and flour three 6-inch cake pans and set aside

In a small mixing bowl or liquid measuring cup, stir together the egg whites, vanilla, and 1/4 cup milk and set aside.

Sift together the flour, sugar, baking powder, and salt into the bowl of an electric mixer.  With the paddles attachment, mix on low until combined.  Add the butter and remaining 1/2 cup milk and mix on low until the dry ingredients are moistened.  Turn the mixer to medium-high and mix until combined.  Stop the mixer and scrape down the bowl.

With the mix running on medium-low, gradually stream in the egg white mixture.  Work in about 3 batches, making sure everything is incorporated before adding in more liquids, scraping the bowl in between additions.  

Evenly distribute the batter between the prepared pans.  Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cake comes out clean.  Cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Cookie Dough Filling

adapted from Sprinkle Bakes

3/4 cup brown sugar

1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/4 cup milk

1/2 cup mini chocolate chips

In the bowl of an electric mixer, cream the brown sugar and butter together on medium until fluffy and combined.  Add in the vanilla, flour, and salt.  On low speed, mix until incorporated.  Gradually increase the speed and add in the milk until desired consistency is reached.  Fold in the chips until evenly distributed.

Milk Soak

1/3 cup milk

1/2 teaspoon vanilla extract

2 tablespoons sugar

Whisk together all of the ingredients until combined.

Whipped Vanilla Frosting

1/2 cup unsalted butter, softened

3 tablespoons cream cheese, softened

2 to 3 cups confectioner’s sugar

1 teaspoon vanilla bean paste or vanilla extract

2 to 4 tablespoons cream or milk

Using an electric mixer, beat the butter and cream cheese together on medium until smooth.  With the mixer on low, gradually add in the remaining ingredients.  Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes).  Adjust the sugar and cream quantities until desired consistency is achieved.


mini chocolate chips

Once the cakes have completely cooled, trim until even.  Generously brush each layer with the milk soak.  Place the bottom layer of cake on a cake plate or serving dish.  Spread on half of the filling.  Top with the next layer of cake and repeat.  Frost the cake with the whipped buttercream and decorate with mini chips (flat/bottom side out).

New Muse: Pooja Mor

Say hello to your new role model! Stunning & brilliant Pooja Mor

Age: 25

Nationality: Indian

Résumé: Mor started modeling after winning a contest at university. She moved to New York last year and has worked for Louis Vuitton, Givenchy, Stella McCartney and Alexander McQueen

Instagram: @poojamor

Modeling Wasn’t My Plan… 

I studied engineering and was preparing to do an Mba, and after that I wanted to open an organic vegetarian restaurant in my home town [of Bareilly]. I still want to do it. I’d also like to study in Paris.

My First Big Job... Was for Louis Vuitton. I was cast in the Cruise ’15 show in Palm Springs as soon as I arrived in New York, after their team saw me on Instagram. It was so much fun. Then fashion week came along and it was really hard!

I Use Coconut Oil Everywhere… My hair, my skin, to remove makeup. I massage it into my hair and leave it in for an hour before washing it. I also mix turmeric powder with rose water or milk and use it as a face mask.

My Style Is Very Simple… It’s loose and cool, I just put anything on and go. Mostly it’s white, black and gray, but my Indian closet is full of color – everyone there is bright and enjoying life. I tried to wear color in New York once and everybody stared at me.

I Meditate Every Day… For at least 20 minutes each morning, or an hour if I have time – it’s how I stay grounded. My family is super spiritual so meditation has been part of my life since I was a kid.


Sunflower summer gazpacho

Cant wait to try this recipe from Dolly & Oatmeal



makes 4 servings | 

  • 1/4 cup raw sunflower seeds, soaked for at least 4 hours
  • 1 1/2 pounds yellow or sungold tomatoes (or a combination of both)
  • 3 ears fresh corn (about 2 cups)
  • 1 small onion (about 3/4 cup), diced
  • 1 large garlic clove, roughly chopped
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons extra virgin olive oil
  • fine sea salt & fresh pepper, to taste


  • unsweetened coconut yogurt
  • fresh cilantro leaves
  • toasted sunflower seeds
  • nasturtium flowers
  • fresh pepper


  1. drain and rinse the sunflower seeds and set them aside.
  2. core the tomatoes and place in the container of a high-speed blender (if you're using sungolds there is no need to core them).  cut the kernels away from each corn cob, and place in the blender as well.  to the blender add, the onion, garlic, vinegar, oil, sunflower seeds, and salt and pepper to taste. blend on high for 1-2 minutes, scraping down the sides as you go until you get a silky smooth consistency. taste and adjust the salt and/or vinegar. 
  3. refrigerate for at least 4 hours, or overnight.
  4. serve chilled with a dollop of yogurt, toasted sunflower seeds, cilantro, and a nasturtium bloom (optional).


The babes of Miami swim week

I was lucky enough to go back out to Miami for swim week this summer. Had so much fun doing this shoot for Fashion Gone Rogue in Miami! Love all these ladies.


Miami swim week is a special time of year, a lot of people travel to see the swim design shows and combine their love of fashion with a well needed tropical vacation. One thing really special about swim week is the buzz of excitement, in a way it’s indescribable. You fly in, get a tan (or a spray tan), swim in the warm ocean, lay on the beach chairs sipping on mojitos and gobbling down sticky sweet pineapple, with the smell of sunscreen and salt wafting around you and you just feel… happy. The humidity might contain a magic potion that makes you want to put on your smallest outfit and go out dancing all night, or maybe it’s the house music playing 24 hours a day in every hotel, but either way it’s thrilling. This is the first year I attended swim week without presenting my own brand, and it was amazing to watch Francesca Aiello feel the rush and stand behind the scenes, almost more fun to take it all in as an observer and contributor! The electricity backstage is magnetic and dreamy. We brought the 60’s to life for her line, “Frankie’s Bikinis” in a kitschy-cool style including a cardboard VW bus with smoke billowing out, trippy projections, my hand painted bell bottoms and pop art costumes. The girls screamed backstage as the rolling stones blared loudly. It’s beyond a good time, 10 minutes of pure adrenaline!

The models at swim week are some of the most confident, sexy and out going women I have met in my career. I felt it would be great capture that mood and round up a group that could rush down to the beach in between their crazy fitting schedule and get some soft, sexy pictures, all wearing Frankie’s bikinis. A big thank you to Wilhelmina Models Miami!

Here’s an interview I had with them so you can get to know a couple of the girls:

What's your background, where are you from?

Ashley Robbins: I was born here in Miami. But my parents are Cuban, Greek and Scottish.

Isabelle Boemeke: My background is mostly European, small percentages of native Brazilian, Middle eastern and Sub Saharan African. Originally from Brazil. 

Nereyda Bird:  Antigua/ Dominican Republic

Hannah Whelpley: I’m American, and I’m from Charlotte North Carolina

Amanda Li Paige:  I'm Chinese/Lithuanian but I am from somewhere over the rainbow on a little island called Oahu. 

Julia Freedman:  I'm from LA and I'm Hungarian and Russian!

When did you start modeling, how did it all begin?

Ashley Robbins: I started modeling when I was 16 after being scouted on south beach walking around with my mom!

Isabelle Boemeke: I started modeling about 6 years ago after being scouted outside my school in Brazil. 

Nereyda Bird: I started modeling last year! It all began when a scout named Susan Harrell introduced me to my mother agent Robin Basile.

Hannah Whelpley: I started when I was 14, and I was scouted in a mall in Charlotte. Wilhelmina scouted me through that agency and the rest is history!

Amanda Li Paige:   I was scouted when I was 7 years old at a restaurant to be photoshopped into a fairy for cards and frames. 

Julia Freedman:   I wanted to model when I was 12. My aunt and uncle owned a clothing store and a jean company owner asked my aunt for my contact information and I started to shoot line sheets for JET Jeans. One thing lead to the next, from little jobs to some bigger ones and then I actually shot for Frankie's Bikinis when I was 15! 

How many times have you done swim week?

Ashley Robbins: 5 years and counting

Isabelle Boemeke: Only once :)

Nereyda Bird: Once.

Hannah Whelpley: this is my 3rd year doing swim week 

Amanda Li Paige:  This past year was my second time. 

Julia Freedman:  2 times

Is it hard walking a runway wearing only a bikini? 

Ashley Robbins: why would walking in a bikini be any harder then walking in normal clothes. You wear confidence when you walk.

Isabelle Boemeke: Not really! When you're on the runway you can't see the people around you; besides, your body's high levels of adrenalin impede you from being too self conscious. 

Nereyda Bird: Of course not! Nothing's more freeing than wearing a bikini.

Hannah Whelpley: no, because bikini’s are so comfortable and it feels so natural in Miami.

Amanda Li Paige:    It actually feels more natural than wearing clothes for me, I'm still an island girl at heart. 

Julia Freedman:   It definitely is a little hard just thinking about all the different shapes and sizes of other girls and how close the crowd is to you. I'm not the tallest, most-skinny model and I know that, so I just embrace my body and skin that I'm in.

What's the best thing about Miami?

 Ashley Robbins: Being able to go into the water all year around, beautiful sunsets and croquetas  

Isabelle Boemeke: I love the relaxed environment. People are generally happy and not in a frenetic pace like the inhabitants of other big cities (like NY)! 

Nereyda Bird: How close together everything is here.

Hannah Whelpley: the beach, duh!

Amanda Li Paige:   I love the humidity, it is everything for the hair and skin. 

Julia Freedman:  The beach!!! I love the beach and the warm crystal water! 

What's your favorite flavor of ice cream?

 Ashley Robbins: Ben & Jerrys half baked flavor all the way 

 Isabelle Boemeke: It's a tie between Caramel Cone from Häagen Dazs... or Coconuts for Caramel by Ben and Jerry's.

Nereyda Bird: Vanilla, and mango.

Hannah Whelpley: Neopolitan

Amanda Li Paige:  Purple cow

Julia Freedman:   Cookie dough!

If you were a mermaid, what color hair and tail would you have?

Ashley Robbins: I would have long wavy hot pink hair and a lime green tail. 

Isabelle Boemeke: Black hair and black tail. I would be a pinup goth mermaid. 

Nereyda Bird: Yellow

Hannah Whelpley: Blond Hair & a green tail

Amanda Li Paige:   My hair would be brunette but filled with silver trinkets and my tail would be purple

Julia Freedman:  Pink hair and a rainbow tail! 

I've never heard someone pick a goth mermaid, and this is one of my favorite questions to ask people. I would LOVE to know a goth mermaid... yes please!