• May
  • 29
  • 2018

Freebie week 2 : Mini Lantern

Printable DIY Eid Mini Triangular Paper Lantern (Template)

 *You may download this printable at the end of the post*

Click here for  STEP BY STEP GUIDE

These are the materials needed to make this DIY Paper Lantern Eid Project.

1. This printable template
2. A4 White cardstock (preferably thick)
3. Ruler
4. Cutter knife (or scissors)
5. Double sided tape (or glue)
6. Hole punch
7. Ribbon or string

You can still download my previous years Eid Lanterns below:

2013  |  Confetti: Lime, Yellow, Orange

2014 |  Golden Marrakesh: Mint and Gold

2015  |  Geo Scandi: Black and Pink

2016  |  Sprinkles

2017  |  Whimsical bebe


  • May
  • 23
  • 2018

Freebie Week 1: Eid Money Packets

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  • May
  • 16
  • 2018

Days to Eid countdown!

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  • May
  • 15
  • 2018

Ramadan Dua Poster 2018

Salam guys. Its been nearly 3 years since I’ve taken a break from designing except of course my annual free Ramadan and Eid printables! I also use these for my home and my children so I might as well share them with you guys! Click the button below the image to download this PDF file. Enjoy!


  • Jun
  • 22
  • 2017

Chocolate brownie mousse cake

 

RECIPE FOR CHOCOLATE BROWNIE MOUSSE CAKE
Adapted from Rasa Malaysia & Life Love Sugar
Makes: 12 slices
Bake time: 55 mins

Brownie:

280g dark cooking chocolate (broken into pieces)
100g Butter
100g Brown sugar
2 Eggs
70g  Plain flour

Butter cake:

1 tsp + 1/8 tsp powdered gelatine
1 1/2 tablespoon water
250g dark chocolate chips
2 1/4 cups heavy whipping cream
1/4 cup powdered sugar

 

Method:

1. Preheat oven to 180C/350F. Grease a 9 inch springfoam pan and line the bottom and sides with baking paper.

2. To make brownie base, melt chocolate and butter over low heat. Remove and leave to cool slightly. Stir in brown sugar until blended. Add in egg, mix well. Fold in flour, mix until well combined. Pour batter into prepared pan. Bake in preheated oven for 15 minutes. Remove and cool.

3. In a small bowl, sprinkle the gelatine over the water, let stand for about 5 minutes.

4. Place the chocolate chips in a medium bowl .Set aside.

5 . Microwave 3/4 cup of heavy cream until it comes to a full boil. Then add the gelatine mixture to the heavy cream and whisk until dissolved.

6. Pour hot cream over the chocolate chips and let sit for about a minute. Whisk until chocolate is melted and mixture is smooth. Set aside, cooling for about 5 minutes.

7. Whisk remaining 1 1/2 cups heavy cream at high speed with a mixer until it begins to thicken

8. Add powdered sugar then continue to whip until stiff peaks form.

9. Fold about a third of the whipped cream to the lightly cooled chocolate mixture until well combined.

10. Add remaining whipped cream and fold in until well combined.

11. Spoon chocolate mousse evenly over the brownie base and spread evenly. Optional: Decorate the top with some extra whipped cream or with strawberries if you wish.

12. Place in refrigerator for about 2-3 hours, until completely firm. Preferably overnight.

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