It's been another busy week at Alexia Fashion, preparing our AW13 orders!

Don't forget we have new styles available to buy on our website now! We're trying to hold on to summer for as long as possible, but there's no harm in being prepared ;)


London Eye Nights

Tonight is the very last night for this summer that you can take a trip on the London eye until 11.30pm.

Enjoy a spectacular view of the glistening city!

A standard ticket is £17.28 and you can get a special experience ticket from £31.54 where you can enjoy a glass of bubbly, a tapas feast or a nightcap and nibbles!

For more information go to-


Recipe of the week!

Butterless glazed carrot cake

This is a delicious and surprisingly easy cake to make! It's also slightly- (only slightly!) better for you than a lot of other cake recipes as it is butterless!

You will need-

175g light muscovado sugar

175ml sunflower oil

3 large eggs, lightly beaten

140g grated carrots (about 3 medium)

100g raisins

Walnuts- as many to your liking

grated zest of 1 large orange

175g self-raising flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

½ tsp grated nutmeg (freshly grated will give you the best flavour)


For the frosting-

175g icing sugar

1½-2 tbsp orange juice

A spoon of cream cheese

Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking paper.

Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins, walnuts and orange rind.

Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.

Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. 

Beat together the frosting ingredients in a small bowl until smooth and spread over the top of your cake once cool!



Have a fabulous weekend!