May(de): Miss Matching

Dress: Queen Clothing

Cardigan: Glassons

Shoes: Chie Mihara

Seven days into May(de) and I’m coming to annoying realisation that the bulk of my homemade/handmade/indie designer items are for warmer climes than Melbourne is currently experiencing. As a result I’m putting together a lot of outfits that require cardigans and coverups!

Like today’s dress from Queen Clothing. It’s an amazing dress. On everyone. I know several people who’ve bought it in different incarnations (including the divine Karen Pickering who wore it to Cherchez La Femme the night I was on the panel and looked So. Freaking. Gorgeous in it that I kind of wanted to jump her bones)

It is a dress made for flaunting cleavage and bums and hips and waists. It’s not particularly the kind of dress you team with a cardigan. Especially not a cardigan that kind of unnervingly matches your new hair colour so well that five, FIVE, people commented on it.

Oh well, at least I didn’t freeze to death!

And here’s a closeup for my brooch, which was gifted to me by my little sister

Brooch: LoveHate

Iced, Iced, Vovo

 Top: Embody Denim

Trousers: Queen Clothing

Shoes: Wittner

I was very lucky recently to get to try a number of the new items from Embody Denim.

Embody would have to be the best premium denim brand for plus-size women, and I’ve owned any number of their excellent jeans, but I’ve never tried anything else in their range.

Recently they branched out and now have several essentials (including a killer LBD) in the Embody Clothing range.

Today’s trans-seasonal polkadot blouse – the “Thrill Me” blouse is one of the new items, and it’s turning into a great go-to item for me with Melbourne’s weather fluctuating from hot to cold every five minutes.

The three-quarter length cuffed sleeves, and ruffled front add a bit of drama and elegance, and the polkadots keep it fun. I’m wearing it today with my high-waisted trousers from Queen clothing – breaking my own rule of “volume-down-below-equals-fitted-up-top”. Surprisingly I don’t feel swamped in fabric, and I think its probably because the “Thrill Me” blouse is really nicely fitted to the body – skimming curves without clinging.

Natalie Wakeling – the excellent individual behind Embody – is also offering Frocks and Frou Frou readers a 25% discount on all Embody Denim & Embody Clothing ranges (woo!). All you have to do is email her at sales@embodydenim.com.au, and she’ll send you the code!

Meanwhile, you’re probably all wondering what on earth is up with the title of today’s post.

The Sophisticate is at the tail end of a big project at work at the moment, which means I’ve had a bit of time at home alone, and have spent it experimenting in the kitchen. By far my most successful endeavour so far were the little Iced-Vovo inspired tartlets that I made on Sunday.

The recipe is as below:

Pastry: (You can use a pre-made shortcrust pastry, or you can make your own) Ingredients: 125g butter / 1/2 cup sugar / 1 egg / 1 cup plain flour / 1 cup SR flour

Tartlets: Ingredients: Biscuit pastry / Raspberry Jam.

Marshmallow: Ingredients: 3/4 cup of caster sugar / 1/4 cup cold water / 2 tsp powdered gelatine / 1/4 cup hot water / 1 tsp vanilla / a few drops of pink food colouring / desiccated coconut

1. To make the pastry cream butter & sugar until white & fluffy. Beat in egg then stir in mixed flours. Knead lightly, then wrap in plastic and chill until firm enough to roll

2. To make the tartlets roll out the pastry thinly & line shallow tartlet tins. Prick bases & put 1 tsp of jam into each. Chill for 20 min then bake in a preheated moderate oven (around 180 degrees celsius)  for 15 minutes

 


3. While the tartlets are cooling make the marshmallow: Place sugar & cold water in a bowl & beat with an electric mixer for 3-4 minutes. Dissolve gelatine in hot water, then add to sugar mixture. Beat until thick & white, then add vanilla & food colouring.

4. Spoon the marshmallow over the top of the cooled tartlets,  then sprinkle with a little bit of desiccated coconut.

5. Enjoy!

 

Apparently they taste like riding a unicorn. Or eating a unicorn… it wasn’t clear in the message I got from The Sophisticate’s workmates. But I think they liked ’em.