Dresses by Norman Norell

 

Dress by Norman Norrell, 1972.

Norman Norell -  Mermaid Copper Sequins Dress  Marilyn Monroe

 wore attending the premiere of  - A cat on a Burning Roof - 1955

How was it made? Constructing Balenciaga's historically inspired evening...

Beautiful Vintage Haute Couture

 

Balenciaga - Vintage - Gilet 'Mèches' - 1967

House of Balenciaga

House of Balenciaga

House of Balenciaga

Balenciaga

Evening gown, by Balenciaga, 1960. Belonged to

 Princess Grace of Monaco

Pink beaded evening dress worn by Jackie Kennedy, 

Oleg Cassini, 1962.

                                          Pauline Trigere dress 1960s heavily beaded

                                                                gown rhinestones

Beautiful Mabe Pearl Rings

Wear a hat! - "Fashion is a kind of communication. It's a language without words. A great hat speaks for itself."

 

Lemon, Ricotta and Almond Flourless Cake

 

120 grams (1 stick) unsalted butter, softened

275 grams (1 1/3 cups) caster sugar

1 vanilla bean, split and seeds scraped

1/4 cup lemon zest

4 eggs, separated and at room temperature

240 grams (2 1/2 cups) almond meal

300 grams (10 1/2 oz) ricotta

Flaked almonds, to decorated

Icing sugar, for dusting

Heat oven to 160 degree celcius fan-force (325 degree fahrenheit fan-forced). Line the base and sides of a 20cm round cake tin with baking paper and set aside.

Place the butter, 165 grams caster sugar, vanilla seeds and lemon zest in an electric mixer and beat for 8-10 minutes or until pale and creamy. Scrap down the sides of the bowl, then gradually add the egg yolks, one at a time, continuing to beat until fully combined. Add the almond meal and beat to combine. Fold ricotta through the almond meal mixture.

Beat the egg whites in a clean bowl with a hand-held electric mixer until soft peaks form. Gradually add the remaining sugar to the egg whites mixture and whisk until stiff peaks form. Gently fold a third of the egg whites into the cake mixture. Repeat with the rest of the egg whites.

Pour the mixture into the prepared cake tin, smooth the tops with a palette knife, decorate the cake with almond flakes, and bake for 40-45 minutes or until cooked and firm to touch. Allow to cool completely in the cake tin. Dust with icing sugar to serve.

(Adapted from Donna Hay Magazine Winter June-July 2013)

cakeletsanddoilies.blogspot.com

Strawberry Upside Down Cake.

 

Ingredients

• 1/2 cup sugar
• 2 tbsp corn starch
• 4 cups fresh strawberries, quartered
• 1 tsp vanilla extract

For the cake batter

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ tsp salt
• 4 large eggs, at room temperature
• 1½ cups sugar
• ½ cup butter, melted
• ½ cup vegetable oil
• 1 cup whole milk, at room temperature
• 1 tsp pure vanilla extract

Instructions

1. Grease and flour a 10 inch round cake pan very well and preheat oven to 350 degrees F. A large 9 or 10 inch tube pan or an 9x9 inch square baking pan can also be used. (8x8 will be too small)
2. The strawberries I used in this recipe were quite large, so I cut them in quarters but if you have smaller strawberries, just cut them in half. The 4 cup measurement is for the berries after they have been chopped.
3. Mix the corn starch and 1/2 cup sugar together and sprinkle over the strawberries along with the 1 tsp vanilla extract. Toss together well and spread evenly into the bottom of the prepared pan.
4. To prepare the cake batter begin by sifting together the flour baking powder and salt. Set aside.
5. In the bowl of an electric mixer, beat together the eggs, sugar at high speed until very foamy.
6. Mix together the butter and vegetable oil in a measuring cup with a spout.
7. Slowly add this butter and oil mixture to the egg and sugar mixture as it continues to beat.
8. Stir the vanilla extract into the milk.
9. Fold in the dry ingredients alternately with the milk. When alternating wet and dry ingredients, always begin and end with the dry mixture. Here I folded in the flour in three divisions and the milk in two divisions.
10. Pour the batter over the strawberries in the baking pan.
11. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure this cake is fully baked.
12. Cool in the pan for about 10 minutes before inverting onto a heatproof serving plate.
13. Serve with whipped cream or vanilla ice cream if you like.

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