Monday, 9 May 2011

Crystallized: Pamela Love A/W11

I am in love!
After viewing Pamela Love's collection of autumn/winter line jewellery I went in search of some crystallized wonders of my own. I found quite a few gems on Etsy which I shall be showing off as they are delivered through the door... Unfortunately Pamela's collection isn't available for purchase at the moment but I'll be keeping watch as I am very much hoping to get one of the titanium quartz bracelets, fingers crossed!
Anywho have a look at some of the crystal cluster pieces in particular, their stunning...

Friday, 6 May 2011

I ♥ Pepe & Friends

Just stumbled across this set of Pepe & Friends oil and vinager pourers and I just love them. Next month you shall be mine :)

Wednesday, 4 May 2011

The Cat Returns

Cats never takes a back step - only in the face of more cats.


Dear Reader,
After nearly 6 months of non responsive activity I've decide that just giving up isn't good enough! I'm hoping that now I've got a temperary laptop (hence why I've stopped blogging as I broke my last one) that I shall try to keep up with my posts.

I am curently in sweden visiting family and taking a breather from busy london life. I've been working on a few portraits at the moment which I would love to share with you soon as I'm done. I feel that it changes my perspective when I'm away from home, as an artist I've been finding it hard to consentrate creatively on any one idea at a time, yet I find as soon as I venture out of london I seem to be inspired... I've just got to find a way to funnel some of that enthusiasm into my day to day life

Tried and tested: Nutella Cupcakes

Adapted from the Hummingbird Bakery Cookbook

You will need:
100g plain flour
200g cocoa powder
140g caster sugar  
1 1/2 tsp baking powder
pinch of salt
40g butter
120ml milk
1 egg

250g icing sugar, sifted
80g butter
25ml milk
80g Nutella

Preheat the oven to 170ºC / 325ºF / Gas 3.

1. Put the flour, cocoa powder, sugar, baking powder, salt and butter in a freestanding electric mixer with a paddle attachment (or use a bowl and handheld electric whisk if you wish you owned a KitchenAid mixer, but sadly have nowhere to keep one).
2. Beat on slow speed until you get a sandy consistency and everything is combined.
3. Slowly pour the milk into the flour mixture.
4. Add the egg and beat well.
5. Spoon the mixture into 12 muffin cases and bake in the preheated oven for about 20 minutes, or until the sponge bounces back when touched.
6. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.
7. For the icing: add the butter to the icing sugar.
8. Beat together on medium-slow speed until the mixture comes together and is well mixed.
9. Turn the mixer down to a slower spped. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed.
10. Continue beating until the icing is light and fluffy, at least 5 minutes. The longer the frosting is beaten the longer you must wait for a finished cupcake the fluffier and lighter it becomes.
11. Warm the Nutella a little in the microwave to soften it
12. Add the Nutella to the icing and stir in by hand until evenly mixed in.
13. When the cupcakes are cold, spoon on the icing. You also could finish the cakes with a few whole hazelnuts or chocolate drops on top. I used white chocolate mulltesers


p.s. you'll be left  with enough icing to do another batch, you find it's so yummy that you'll want to make something else to put it on (^_^)

Something to listen to while your baking up a storm.