style en mi opinion

The new blazer

The Baseball jacket is going to be the new blazer.

It's one of the most popular trends for A/W 2012-13.

Actually it was first spotted on Alexander Wang's spring 2010 runway show.

It's really stylish and comfortable.

You can wear it from day to night.

I would wear it with jeans/shorts, an XL envelope clutch, a simple tee and sneakers/high sandals

Do you like this trend?

Are you going to wear it?

Rainbow cake

Hello dear readers!

How are you? Hope you had an amazing weekend!

You already know my big love about colors and that's why this cake was love with first sight.

So... this is a recipe for a so colorful and yummy cake, that i stole from http://www.bakingmakesthingsbetter.com

The ingredients listed below, will give you enough mixture to create a three tier 20cm cake.

Ingredients:

200 grams of butter, softened

2 cups of sugar

4 eggs

3 cups of self-rising flour, sifted

1 cup of milk, room temperature

1 teaspoon vanilla extract or paste

blue (or a colour of your choice) food colouring – I used gel

Method:

Preheat your oven to 180°C and grease your cake tins.

Using your electric or stand mixer beat butter until it is light and fluffy.

Add sugar and cream together with the butter for about 5 minutes.

Add eggs one at a time, beating well after each addition.

Add flour and milk, alternating between the two, beginning and ending with the flour ensuring that everything is combined.

This is the trickiest bit and can be done 2 ways. You can either divide your mixture between 3 bowls before adding colour, to ensure that each layer is perfectly even or if you are lazy and want to save on dishes like me you can “eye ball” it and remove a third of the mixture and put it in your first pan. Add food colouring gradually until you get a colour you are happy with (a light blue, or pink or purple) and remove another third and place in pan. Add some more colouring to your final third, ensuring it is darker than your second layer and place in greased pan.

Bake for about 30 minutes or until cooked, you will know the cake is ready when you can remove a skewer cleanly from the centre.

Cool on wire racks and once cool you can level and frost with butter cream.

Buttercream:
200 grams butter, softened
4-5 cups icing sugar, sifted
1 teaspoon vanilla paste/extract
3-4 teaspoons warm water

Cream butter until light and fluffy. Add once cup of icing sugar and vanilla, mix until combined. Continue to add icing sugar alternating with tablespoons of warm water until you have a consistency you are happy with – add more water for a looser mix, less for a thicker mix.

Et Voila!