• Aug
  • 08
  • 2019

2019 Eid Printable | Chocolate + Bottle Wrappers

2019 Eid Printable | Chocolate + Bottle Wrappers


  • Aug
  • 04
  • 2019

2019 Eid Printable | Money Envelopes

2019 Eid Printable | Money Envelopes

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Download previous years money packet

2013 | 2014 | 2015 | 2016 | 2017 | 2018


  • Aug
  • 02
  • 2019

2019 Eid Printable | Cupcake Topper and Straw Flags

Printable DIY Eid Cupcake Topper

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


These will complement your dessert table styling beautifully! Matching bottle wrappers, chocolate wrappers and gift tags also available to download.


  • Aug
  • 01
  • 2019

2019 Eid Printable | Bunting Flags

Eid Bunting Flags
You may download this PDF at the bottom of this post

This year I’ve gone outside my comfort zone and used blue!!! If you know me, I hardly ever wear blue, its my least favourite colour. But hey, I wanted to follow my followers requests, I’ve had a few people mention lamb/sheeps and also blue/navy! So here it is. I hope you (and your kids) enjoy DIYing them! If you use these printables, I would love to see them so please tag me in your instagram posts or hashtag #IMSfreebies and of course follow me on instagram @inmystudio_

Materials you will need:

1. This printable template (print as many as you wish)
2. Scissors
3. Ribbon or string
4. Hole punch

**Upon clicking the download button, you adhere to my policies. This file is strictly for personal use ONLY. Which means you can print as many times as long as it is for your own use, not for commercial (profit making) or as part of a finished sale product. Prohibited to resell and/or distribute this file, digitally or in printed form.**


  • 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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