solestruckshoes:

OKAY PEOPLE— HOLD UP!  

Solestruck.com is holding a FLASH GIVEAWAY on Tumblr! STARTING NOW! 
All you have to do is REBLOG— likes DO NOT COUNT— this post and you’re eligible to win  a FREE PAIR OF JEFFREY CAMPBELL LITA SPIKE CMYK (as flashed above). 

ONE ENTRY PERSON PLEASE!!

GIVEAWAY ENDS TOMORROW AT 5PM (PST). 

One winner, chosen at RANDOM, will be announced here and on our facebook. So be sure to check back! 

aaaaaand GO!

Love these nails<3

Follow me :)

Mix up your average braid with this, so pretty.

In a regular braid there are 3 strands. For this look, all you do is braid one of those strands beforehand and loosen it up with your fingers, then braid as usual. This creates extra texture + breaks up the mundane pattern of a regular braid.

So, for foodies (like me), I thought I’d share this website that I recently came across. It’s amazing and I can literally spend hours looking through it. I just wanna cook/bake it all! Here you go:

http://foodgawker.com/

<3

Buttercream (Italian meringue based)

enough to fill, crumb coat and ice an 8” cake 


Ingredients


8 oz sugar

2 oz water

1/2 cup egg whites

12 oz unsalted butter, room temperature, cut into tablespoons or cubes

Method


1.  In a saucepan, combine sugar and water.  Stir until it resembles wet sand.  Set to high heat and cook until candy thermometer reads 245 degrees F.  While the heat is on, DO NOT stir or disturb the sugar solution.  Agitation will cause unwanted crystallization in the sugar solution.  If any sugar splashes onto the sides of the saucepan, use a pastry brush soaked in water to dilute any crystal formation.

2.  While the sugar is cooking, whip the egg whites in a stand mixer on low speed.  Keep it at low until the white are foamy (it should look like the foam on top of beer).  Once foamy, begin whipping at medium speed.  Starting at a low speed helps to make for a stronger meringue.

 3.  Once sugar reaches 245 degrees F, pour it into the whipping egg whites in a slow and steady stream.  After all the sugar has been poured, increase the speed to high.  Continue to whip until the mixing bowl is slightly warmer than room temperature to the touch.

4.  Turn down the mixer to medium speed and slowly add the butter a couple tablespoons at a time.  Continue to whip at medium speed until all the butter has been added.  Whip until buttercream is smooth and creamy.

Notes:  If you add the butter when the meringue is too hot, it may melt and the buttercream may not emulsify.  If this happens, place the mixing bowl in the freezer for a couple minutes to cool down the mixture.  Once cool, start whipping again.


If the butter is too cold when added to the meringue, the buttercream may be very chunky.  Use a torch to warm the bowl or place it over a bain-maire to soften the butter.  

Cake Assembly

1. Use your favorite lemon, white, or yellow cake recipe.  Make 2-8” cakes.  Slice each cake into two layers.

2. Place one layer of cake on a cake board.  Lightly soak the cake with the simple syrup whiskey mixture.  Spread a think layer of raspberry jam followed by a layer of buttercream about half the size of the cake.  Repeat with remaining layers.

3.  Crumb coat the cake and let chill in the refrigerator for 15 minutes.  Once chilled, coat the cake with another layer of buttercream.  The final icing of the cake should have the same amount of buttercream on the sides as well as the top.  Do not put on too much buttercream.  As a guideline, it should be as thick as half a layer of cake.

I would really appreciate it, all you have to do is click this link http://www.celebrations.com/cupcakecrown/2012/cupcake/prickle-pants and click “VOTE”. No sign up necessary. The prize is pretty amazing it would be so great if I won :D! Thank you<33333

My boyfriend is so talented<3

jasonseife:

Painting i did which was used for a Collab tee Designed By Ibn Jasper for illamerica.

Kind of over my ombre hair since it’s being played out. Next step, getting back to a blonde like this!