n & s beauty dessert palette... inspired by crushed makeup palettes. 💕
Tutorial: S'mores Marshmallow Recipe ( after so many DMs I thought it would be easier to share this ). To make you will need: 500g granulated sugar with 250ml water. In a saucepan, boil till it reaches 122 degrees Celsius. You need to stay with this as it will bubble and rise quickly, reduce heat for a few moments when this happens. Add Ameri colour - purple when it reaches 100 degrees Celsius. Then allow it to reach the temperature. Soak 8 gelatine sheets in cold water, no need to buy expensive ones, cheap ones will work. In a mixmaster whisk 2 egg whites till stiff peaks form. When the sugar syrup is ready add to your egg whites on a slow speed. Add some flavour like vanilla extract. Squeeze excess water from the gelatine sheets and add to mixmaster. Whisk on high for 10 minutes. Meanwhile add some melted chocolate and crushed plain cookies to the icecream Cones. You will be able to make quite a lot. At least 24 Cones. You will need pipe tip 1M and a piping bag. Add Marshmallow mixture and work quickly to pipe on cones. You can add some flame to the marshmallow for effect. Add sprinkles, Edible flowers and an Oreo cookie.
Hibiscus Volcano Cake 🌺🌋... a symbolic cake of my love for my mum. My heart literally bursts when I think of her into a thousand flowers. And she loves loves loves bundt tins so this design seemed so fitting. It's from @williamssonomaaus if your looking to make it. I used a natural organic colouring too which is made from the hibiscus flower. A product made in Japan from a company called Agri. I've also used fresh and dried Edible flowers.
Donut Worries ... Behind The Scenes ... a little sneak peak of some filming I did with @emmadeancooks for @mymarketkitchen ... on TV 📺 soon❤️💕❤️
Moscato Clouds ☁️... Mini Tarts filled with strawberry jam and infused with moscato. I've added Italian Meringue on top and a little moscato jelly. Tip: to make the jelly, add 2 cups @ibwine moscato to a saucepan, warm to about 70 degrees. Place 4 grams Gelatine Sheets in a bowl filled with cold water, squeeze excess water from them once they are soft. Takes about 5 minutes. The gelatine sheets don't need to be expensive ones either. Line a small square tray no bigger than 20cm with baking paper. Add the gelatine sheets to the warmed up moscato, whisk and then pour into tray. Chill for an hour and then scrap with a spoon or fork to make the jelly jewels. I've added onto the Tarts and also into the mini martini glasses filled with moscato. I've cheekily added Italian Meringue around the rim of the glass too. It tastes soooo good. Moscato is from @ibwine #ibmoscato make it for Mother's Day. X
And... here she is. 'Pass The Cake' - a dessert recipe journal with n & s recipes, quotes, stickers, tips & tricks and lots of pages for you to write your own recipes, notes and what I call 'tweak it' a space where you can make changes to the recipe and not forget. In collaboration with @blushingconfetti we wanted to design a journal that is not only inspiring and visually pretty but also really practical and useful. It's the perfect addition to my book 'I'm Just Here For Dessert' - you'll absolutely love it and can't wait for it to be available in June. Pre-order is now available. See link in bio for my online boutique - Shipping to U.K., USA, NZ and Australia.
In Tuesday News... 'Pass The Cake' recipe dessert 📓 is ready for pre-order - YAY!!!See stories for details, so excited - it's been a 7 month in the making project collaboration with @blushingconfetti 🍰💕
Hibiscus Volcano Cake 🌺🌋... my n & s Mother's Day Cake interpretation. When I think of my mum, my heart is always filled with so much love it feels it could burst with a thousand flowers. I love this bundt tin from @williamssonomaaus. When I first saw it I knew instantly how I could use it to symbolise my love. I've used a natural food colouring which is hibiscus from Agri who are based in Japan. See my story highlights for info. 🍰
Flashback to May 2016 Ombré Pink Icecream Haze ... I remember when I first designed these pretties. One of my first jobs when I was young was working in an icecream shop. I loved the soft serve. I wanted to recreate that experience and dessert but in my n & s vision. ❤️🍦.
It's a sweet life! LA VIE EN ROSE ... Life In Pink. My collaboration with @marygracestore went live yesterday. We have worked on a natural lip balm, hand cream and diffuser. Pre-orders have been shipped out to stores. The gift packs have already sold out but more will be coming. I will be stocking items when they arrive. 🌹
Sugar Ombré Gradient ... this is using hibiscus powder. I wanted to share with you how it is possible to create many colours just from one colour. See my stories for step by step and I have saved in my story highlights as well. I am using a natural and organic product that was sent to me from Japan - the brand is called Agri (www.adv-agri.co.jp/healthy-tea/en/index.html ) 💕
Thursday Vibes ... Lavender Spiders ... See previous post for step by step. I have used ice, lavender sparkling water from @madamedry, I've used a cream whip and created a lavender syrup with the cream, I've added cotton candy from @fluffegram, used some of my Pressed Royal Icing decorative sugars, violas, and Edible Gold Dust spray. Cheers 🍹