Thursday, December 29, 2011

My Moment of Pride




Today I am extremely "HAPPY" and "PROUD"  !!!.....

My super cool elder sister Suhani Dubey
 got featured in this month's Femina Magazine
after winning the Vogue eyewear and Femina Crown

There's an entire spread with her pictures and an exclusive interview
Go grab your copy now ....

Way to go Sweet Sista Suhan
I Love You...








P.S. Do check out her awesome blog "My Experiments with Nail Art"  here
You're gonna love it !!!

XOXO....S

Saturday, December 24, 2011

Christmas on my Mind !!!






 Chistmas eve was oh!!..So beautiful

Went to the mall yesterday, and as soon as I entered, 
I was sky-rocketed into a different world altogether

One that was full of snowflakes, igloos, penguins...et all
(It's a big thing for me..even though it wasn't all real.. 
as we don't get to experience it all in India, especially Mumbai)

 For this wonderful evening, I chose to don the colours of Christmas,
Red ...White ....and Green !!!!




















Friday, December 23, 2011

Think Pink !!!!



These days I'm somehow hooked on to pink
in all its hues from blush...to baby...to fuschia

I especially adore the colour pink as it gets reflected on the skin giving it a nice peachy pink glow


Also, a combination I've been playing a lot lately with.....
Pink + Gold = Hit the Jackpot

A lot of people either totally hate pink .......or just love it like "ME"
Which camp do you belong to???


















Check out the latest addition to my rings collection...
The Angel wings ring..Pretty, ain't it !!!!


My shimmery gold strappy stilettoes



Peachy pink tunic- Bangkok (A gift from Shezeen)
Blush pink opaque stockings-Le Bejou
Oval antique ring + Angel wings ring + Pearl necklace worn as bracelet- EBay
Inter-twined bangles- Thrift shop
Gold shimmer clutch- Celebrations
Gold strappy stilettoes- Catwalk



Photographs courtesy- Sneha Singla

XOXO... S

Thursday, December 22, 2011

Feminine and how !!!



Nothing spells feminity as loud and clear as.....
Lace, Florals and the colour "Pink"

And when these three elements are combined in one look
Even angels will feel shy

So, when I felt like getting in touch with my feminine side,
I decided to go with this look

What is your idea of a feminine look???





















Super-cute floral charms sling bag from one of my exhibitions (with Shezeen, Priyal & Manshi)..
now owned by Nikita Singla




Lace top w/pink trimming- Designed by "ME"
White tank top- Jockey
Ice blue shorts- A gift from Manshi Doshi
Floral Charms sling bag- Now owned by Nikita Singla
Rope bracelet+Aqua ring+Flower Ring- Ebay
Telephone cord band- Twisted
Beads- A gift from Sneha Singla
Blue kitten heels- Bangkok
Hot pink nail polish- Nail Juice


XOXO...S



Monday, December 19, 2011

Red Velvet Cake... A Christmas must have !!!


Chritsmas is just around the corner.....

And what better way to celebrate it than by indulging in some lip-smacking Desserts

I choose to do things differently...so I present to you a cake with a difference
It is called the  "Red Velvet Cake"


A red velvet cake is a popular cake with a dark red, bright red or red-brown colour.
Isn't it the most delicious looking thing in the world   !!!!

These are also available as cupcakes




 

You can get it from ....

 
31 Bajaj Arcade, Union Park, Near Olives,
Bandra (W), Mumbai
India
022 32229654, 022 26052028 



For those who like to bake, I have a recipe too:

Red Velvet Rose Cake with Cream Cheese Frosting
Serves 12
Cake
2 eggs
1 1/2 cups oil, I used canola
1 cup buttermilk
1 tbsp apple cider vinegar
1 tsp vanilla extract
2 oz. red food coloring
2 1/2 cups all-purpose flour
2 cups sugar
1 tbsp unsweetened cocoa
1 tsp baking soda
1 tsp salt

Frosting
4 8-oz. packages cream cheese, softened
2 sticks unsalted butter, softened
2 tsp vanilla
4 cups powdered sugar, sifted

Equipment
Large pastry bag
1M tip (or any other large open star tip)

Preheat oven to 350° F. Butter and flour two 8-inch cake pans.

Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and whisk until blended. Set aside.

Combine all the dry ingredients in the bowl of an electric stand mixer. Mix with a wire whisk until combined. Add the wet ingredients to the dry ingredients and mix on medium-high until completely combined, about one minute.



Divide batter equally among the two cake pans (I like to pour all my batter into measuring cups to see how much I have and then divide it exactly, but obviously not necessary). Drop pans onto the counter from about 3-inches up to release any air bubbles. Repeat twice.


Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.

To remove cakes from pans, first, run a knife around the perimeter of each cake to separate it from the pan. Place a layer of plastic wrap on top and a wire rack on top of the plastic wrap. Holding the pan and rack together, flip so that the cake comes out of the pan onto the rack. Jiggle the pan to loosen the cake and remove. Wrap cake in plastic to retain moisture.

Allow cakes to cool completely on wire racks. While you are waiting, make the frosting. In the bowl of a stand mixer, cream together the butter and cream cheese until smooth. Add the vanilla and mix. Gradually mix in the confectioner's sugar. Refrigerate for about 20 minutes prior to using. Keep any frosting you are not using covered in the fridge. 


Place one of the cakes on the plate or platter you intend to use. Using a large serrated knife, level off the top of the cake so that it is entirely flat (note: if you already have a flat cake ignore this step). Apply a layer of icing to the top of the first cake. This will be the icing between your two layers, so with that in mind apply more or less icing depending on how much frosting you like.

 Place the second cake on top of the first, making sure the two are properly aligned. Then, apply the crumb layer. A crumb layer is a thin layer of frosting you apply to a cake to hold in the crumbs, so that the final product is beautiful and crumb-free. Wait for the crumb layer to dry before applying the icing roses.





To apply the icing roses, assemble the pastry bag, fill with frosting. Do not put too much frosting in the pastry bag at a time, as your hands will warm it and it will not hold its shape well, aka sad droopy looking roses.
 Begin with the circumference of the cake. Start in the center of the rose. Apply constant firm pressure on the pastry bag and begin to loop around the center point tightly. Try to finish each rose in the same place, e.g. at the bottom of the cake. You will do a different number of rotations around the center depending on the size you want your rose to be.



If you're unhappy with how a rose turns out, just scrape it off, smooth the icing and start over again. I suggest playing around with the roses on a sheet of wax/parchment paper before starting to work on the cake.
  
Refrigerate the cake as soon as finished to ensure the roses hold their shape. If refrigerated, this cake is good for several days after it is made




Source: D*lish -the super-cool website for foodies at http://www.caseycooks.com

So, go ahead and celebrate this Christmas in style

A special thanks to Shezeen Kalokhe for introducing me to this wonderful Cake
XOXO...S