First Bash Project

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I was delighted to be asked to do some Diy ideas for the first issue of Bash magazine by Nathalie Marquez Courtney. Bash is the newest magazine added to the Image portfolio of amazing mags. Finally a bridal mag I would actually read, I’m so happy to have been involved in a small part.

Nathalie forwarded me some amazing inspiration shots from Ciara from style serendipity who was to be the stylist on the day. A pretty palette of pastels with a pop of gold was chosen. All I had to do was make the DIY’s, I really wanted to make some painted dipped jars and if you look at the photo above, you’d think I succeeded but no. No, No, No. Dipping jars in paint did not work well for me, tinting jars went wrong as well so with time ticking away I happened upon the great idea of Balloon wrapped jars. Did it work? Hell yeah! its my new favourite trick now…

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Luckily the shot on the day went a lot smoother then my prep and the photo’s speak for themselves! The styling was immaculate, the diys looked great and you can even see an amazing ruffled cake from Emilys Pantry in the shot! I hope issue 2 goes just as well!!!

Photography by Nathalie Marquez Courtney

Styling Ciara from Style Serendipity

Cake from Emily’s Pantry

DIY’s by Me!

You can see the full spread in Bash magazine in shops now

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Rosewater and Pomegranate

On Oct 29th, I hosted a Pink Party in my house to raise awareness and funds for Breast Cancer Research935519_10151773176028106_1663328167_n. The biggest success of the night was actually a Cake! I made a rosewater sponge with a royal icing and pomegranate topping. Friends and family have been on to me constantly to put up the recipe so here it is!

Cooking takes approx. 20 mins

Ingredients

  • 3 eggs, separated
  • 90 ml water
  • 225 g caster sugar
  • 140 g cream flour
  • 1 tsp baking powder
  • 1 tsp of rosewater
  • liquid food colouring

Icing

  • packet of royal icing sugar
  • 1 tsp of water
  • 1 pomegranate

2x sandwich tins

Step by step

Heat oven to 180 (160 if fan)

Beat the egg yolks and sugar for two minutes, then add the water and beat for approx. 10mins or until the mixture is firm and creamy. Sift in the flour and baking powder and fold in gently with a metal spoon or spatula. Make a figure of 8 when you stir. If you over mix it you will get a flat dry sponge.

In a separate bowl – which must be spotlessly clean – beat the egg whites until they just hold stiff peaks. Fold it into the cake mixture gently, again using a metal spoon or spatula. Add the rosewater now while you fold. Now this is where I add a little food colouring. On the night of the party I made a mistake, by rights you should only add liquid colouring with a toothpick a little at a time but I spilled mine into the bowl by mistake so it must have been half a tsp that went in. I don’t know if it affected the taste. I’ll find out next time!

Divide the mixture between the two tins and bake for 20mins or until the sponges are just set in the centre. Remove from their tins and leave to cool on a wire rack. The sponges will be quite puffy and sticky, so handle with care!

Now make up your icing, I cheat and use a packet of royal icing sugar I buy from tescos, just pop it in a clean bowl add 4 tbsp of water and mix with your hand whisk. It should be fluffy and thick for spreading.

Once they are cool you can add your icing, I always put jam over my sponge before I ice them. Habit more then anything. So spread jam over one of your sponge layers then top with fresh fruit ( raspberries, cherries, strawberries go well with the rosewater)

Spread some icing on your other layer of sponge and sandwich them together, now ice all over your cake, don’t worry about design. Taste is more important to me. Once its well covered, sprinkle on some pomegranate seeds for extra yummy crunch.

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All thats left to do is devour, I may rename this cake “The Silencer” as my Cousin Yvonne was so busy eating she let her husband Alan talk for the first time in years…  Please shut him back up now xxx