Things to Make & Do - Coloured Flower Water

September 8, 2014

I recently had the absolute pleasure of spending a day with the multi-talented and oh-so-creative Ellie Beck. One half of recycled skateboard jewellery business Deadwood Creative, Ellie is a bit of a crafty extraordinaire, with talents including fabric screen printing, weaving, crochet, baking, and photography.

Ellie also has a love of natural dying, and shared with me her tips and techniques for making this pretty coloured water for your flower vases.


First up, gather your collection of dying materials - we used a selection of flowers and leaves from the garden, together with fresh beetroot and turmeric. There are so many things that can be used to make natural dye - it's fun to experiment!


Finely chop your flowers, leaves or vegetables and place in a glass jar. Cover with boiling water and leave to steep for a few minutes until you reach an intensity of colour you are happy with. Remove plant material and allow to cool before transferring to your vase. So simple and so pretty!
Styling and photography by Ellie Beck.
Glass bottles and beautiful scissors, stylists own (you may find some cute bottles at your local op shop).
Luggage tags, twine, stickers, and mini pegs available in our online store.

SAY HELLO TO KIKUSUI

August 12, 2014

I was so excited yesterday to discover a rather large box waiting for me at the post office - I had barely made it back to my car before the box was cut open using my car keys (yup, very resourceful) to reveal its contents - a brand new range of washi tape!

KIKUSUI tape is the CUTEST decorative tape - adorned with teacups and summer fruits and watercolour polka dots and rainy day umbrellas. Oh, and there's also KRAFT tape! Our favourite kraft paper, now in tape form - oh goodness I am giddy just thinking about all the things I can stick this tape on!


Kraft Paper Tape, $3.50 per roll (15mm x 10 metres)
Washi Tape, $4.75 per roll (15mm x 15 metres)

Available in our online store.

IN THE KITCHEN - YUMMY CAROB FUDGE CAKE

August 4, 2014

A few years ago I attempted to give up chocolate (crazy, I know!) so found myself experimenting with carob. This cake quickly became a favourite - even my chocolate loving friends give it a big tick of approval. And although chocolate is once again taking up space in my pantry, I still love to make this cake as I simply adore the flavour and fudge-like texture.

The original recipe for this cake can be found here. Since I am vegan I switched the butter for Nuttelex and used oat milk instead of dairy milk. I also used a gluten free flour blend as I try to avoid wheat. Oh, and you can easily halve the sugar!



All styling and photography by Ellie Beck.

I love to serve this cake with a layer of homemade jam on the inside and thick vanilla or carob frosting. A sprinkling of shredded coconut on top doesn't go astray either! 

Happy baking!

Round kraft stickers and chalkboard labels available in our online shop.

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