The Fashion Blog

blackgirlwhiteboylove: popca: strugglingtobeheard: chauvinists...

Fri, 14 Jun 2013 10:52:24 -0400

popca:

strugglingtobeheard:

chauvinistsushi:

sourcedumal:

boosabe:

spiritgun:

liftedandgiftedd:

3 people stealing the same bike [video]

smh…

entirely fed up with this world

Damn….

Racism right here.

White people steal, and it’s BRUSHED OFF AND OTHER PEOPLE HELP

Black person? MOB of people come to attack him.

*lies down*

If you a white boy no worries. A white girl hey you look good I’ll help. White bitch went paparazzi on the black dude all up in his face and they all playing hero and suddenly caring. I fucking hate you white demons, for real

bolded for real

I’d like to thank American media outlets and the American educational system for stigmatizing Black America, all the while making white seem soooooo right… Again, I DARE someone to tell me racism doesn’t exist.

No fucking way

pixie-phobic: Art, nu-grunge and general awesomeness.

Wed, 01 May 2013 03:14:53 -0400

pixie-phobic:

Art, nu-grunge and general awesomeness.

Photo

Fri, 22 Mar 2013 04:02:28 -0400

lonelycactusflower: Cork Card Holders Could be used for a...

Fri, 01 Feb 2013 12:11:54 -0500

lonelycactusflower:

Cork Card Holders

Could be used for a wedding reception or fancy dinner party :)

diy

glamourazzii: Rainbow Cake with White Chocolate...

Fri, 01 Feb 2013 12:10:34 -0500

glamourazzii:

Rainbow Cake with White Chocolate Buttercream

This recipe is a bit uneven. I used 6” pans, and the layers were too thick and and I had way too much frosting. I think it’d be better suited to a 7” or even 8” cake, so adjust as necessary depending on the size of your cake pans.

Cake recipe from Cooks Illustrated. Frosting recipe from Martha Stewart.

Ingredients:

For Cake:
2 1/4 cups cake flour (9 ounces)
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
Red, orange, yellow, green, blue, and purple gel food coloring

For Frosting/Filling:
2 1/2 cups granulated sugar
10 large egg whites
2 pounds (8 sticks) unsalted butter, cut into tablespoons, softened
2 teaspoons pure vanilla extract
1 pound best-quality white chocolate, melted and cooled

Directions:

Preheat oven to 350 degrees. Prepare your cake pans by first liberally buttering the pans, then line the bottoms with parchment paper rounds. Butter the rounds and set aside.

Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining. Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15-25 minutes (working in batches if necessary).

Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire rack. Allow to cool completely. At this point, the layers can also be wrapped in plastic wrap and frozen.

To make frosting, put sugar and egg whites in the heatproof bowl of an electric mixer, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

Transfer bowl to an electric mixer fitted with the whisk attachment; beat on medium-high speed until fluffy and cooled, about 10 minutes. Continue beating until stiff peaks form.

Reduce speed to medium-low; add butter by the tablespoon, beating well after each addition. Beat in vanilla and white chocolate. (Any leftover frosting can be refrigerated in an airtight container up to 3 days or frozen up to 1 month.)

To assemble, using a serrated knife, trim tops of cakes to make level. Place four strips of parchment or waxed paper around perimeter of a cake stand or lazy Susan. Place the purple layer on the cake plate. Scoop a 1/2 cup (or more for a larger cake) buttercream filling over the first layer and spread with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.

Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.

Using a large offset spatula, cover cake again with remaining frosting.

diy

boyswithbanjos: Nawanowe Knit Mug Sweaters diy

Fri, 01 Feb 2013 12:10:00 -0500

boyswithbanjos:

Nawanowe Knit Mug Sweaters

diy

psychoillminded: DIY: Make your own beautiful book...

Fri, 01 Feb 2013 12:08:47 -0500

psychoillminded:

DIY: Make your own beautiful book planters http://su.pr/2MvU49 — with Sujatha Shekar Viswanathan.

diy

laurenalexandrawang: anna karina classic

Fri, 01 Feb 2013 11:59:47 -0500

laurenalexandrawang:

anna karina

classic

Amidst New York Fashion Week

Wed, 05 Dec 2012 02:43:27 -0500

Amidst New York Fashion Week

BCBG Max Azaria Resort Runway Show (Lunar Gala Inspiration)

Wed, 05 Dec 2012 02:25:45 -0500

BCBG Max Azaria Resort Runway Show (Lunar Gala Inspiration)

Photo

Sat, 23 Jun 2012 10:25:52 -0400

thehipstersguidetolife: Pink Dolphins

Wed, 18 Apr 2012 22:39:06 -0400

thehipstersguidetolife:

Pink Dolphins

Sweden

Thu, 12 Apr 2012 09:38:59 -0400

Sweden

Photo

Wed, 11 Apr 2012 13:44:52 -0400

Photo

Wed, 11 Apr 2012 13:42:49 -0400

urbanoutfitters: Behind the Scenes April 2012 / Photography by...

Thu, 05 Apr 2012 16:22:37 -0400

urbanoutfitters:

Behind the Scenes April 2012 / Photography by Cass Bird

urbanoutfitters: Behind the Scenes April 2012 / Photography by...

Thu, 05 Apr 2012 16:22:19 -0400

urbanoutfitters:

Behind the Scenes April 2012 / Photography by Cass Bird

Italy

Thu, 05 Apr 2012 16:16:49 -0400

Italy

New Zealand

Thu, 05 Apr 2012 16:09:10 -0400

New Zealand

England

Thu, 05 Apr 2012 00:44:26 -0400

England