Ingredients | |
5 oz (150g) | Butter - softened |
5 oz (150g) | superfine (castor) sugar |
6 oz (175g) | self-raising flour |
3 | eggs |
1 tsp | vanilla extract |
Method | |
1. | Pre-heat the oven to 350oF (180oC). |
2. | Line a 12 cup cake pan, with cup cake papers. |
3. | Crack the eggs into a cup and beat lightly with a fork. |
4. | Place all the ingredients in a large bowl. |
5. | Beat with an electric mixer for 2 minutes, until light and creamy. |
6. | Divide the mixture evenly between the cake cases. |
7. | Bake for 18-20 minutes until risen and firm to touch. |
8. | Allow to cool for a few minutes and then transfer to a wire rack. |
9. | Allow to cool fully before icing. |
Happy New Year! Who doesn’t love a little zing and bling to ring in the New Year? After an incredibly long season of dressing up, sequins and glamour, I have been yearning to create a slightly more hip and fun look. Something that would really let you show off your fabulous taste in lingerie, in a new and unexpected way. Basic black is too easy to sneak into your wardrobe, let’s really take on the challenge this time! For today’s fabulous Lingerie as Outerwear inspiration, I decided to find a lingerie set that is super colourful and a bit bold and what better set to begin with than Rebecca Ansah 's beautiful strappy, blue, Mathilda bandeau bra and Zuri silk and elastic briefs. The bandeau-style bra has plenty of coverage and can be worn alone, if you’re the daring type (and don’t live in a snow covered area as I do), or can act as a crop top and draw the eyes to all of those amazing straps above and below. The supple silk will feel extraordinary, while the mesh and elastic provide...
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