Tag Archives: video

How To DIY: Brigitte Bardot Blowout {VIDEO}

6 Mar

via Sine Qua Non salon

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Curling It Right

23 Jun

I almost always have curly/wavy hair, but I’ve always done it hapazardly or sectioned it horizontally, sometimes ending up with unsatisfactory results. Now I’m going to do as the stars (or their stylists) do, and try the Diamond Method. At least the results will be somewhat predictable.

My stylist used the KQC Swirl on me, and my curls came out ultra shiny in seconds. Not only that, but sometimes day old (or 2…3 days old) hair doesn’t curl well, but this little super curler will solve that prob. Bought the 1.25″ from Fabove.ca as it was the cheapest online, and offers free pick up at their South Vancouver location. Can’t beat that. If you’re interested in the paddle brush he’s using, it’s the “Dannyco Large Paddle Brush with Ball-Tipped Bristles“…. I stumbled upon it as well as the boar bristle version at Pompadours on 4th for only$8.95. That’s cheaper than Goody.

 

 

Magnolia’s Red Velvet Cupcakes

2 May

Ingredients

Cupcakes:

  • 3 ⅓ cups cake flour (not self-rising)
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 ¼ cups sugar
  • 3 large eggs, at room temperature (important!)
  • 6 tablespoons red food coloring*** if using gel, use a few drops, the add more vanilla extract to make up for the liquid amount***
  • 3 tablespoons unsweetened cocoa
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk
  • 1 ½ teaspoons cider vinegar
  • 1 ½ teaspoons baking soda
  • Frosting:

  • 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
  • 6 tablespoons unsalted butter, softened and cut into small pieces
  • 1 ½ teaspoons vanilla extract
  • 5 cups sifted confectioners’ sugar

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
  3. To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
  4. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
  5. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
  6. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
  7. Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cupcakes cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.

Frosting:

  1. In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
  2. Add the vanilla and beat well.
  3. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.
  4. Cover and refrigerate icing for 2 to 3 hours, but no longer, to thicken before using.
  5. When the cake has cooled, spread the frosting liberally on the cupcakes.
  6. Makes 36 cupcakes

Bobbie Lloyd of New York’s Magnolia Bakery demonstrates how to make delicious red velvet cupcakes

UPDATE:

SUCCESS!! Though I 1/3rd the recipe to yield 12 large/24 mini. Lessen bake time though.

Cupcakes:

  • 1 1/6 cups cake flour
  • 1/4 cups unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg at room temperature
  • 2 tbsp red food colouring (if using gel, use 3-4 drops. I added some chocolate colouring as well)
  • 1 tbsp unsweetened cocoa
  • 1/2 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/2 tsp cider vinegar
  • 1/2 tsp baking soda

Icing:

  • 5 1/3 oz (or 2/3 of one pkg) softened cream cheese, cut into small pieces
  • 2 tbsp unsalted butter, softened and cut into small pieces
  • 1/2 tsp vanilla extract
  • 1 2/3 cup icing sugar