I know, you’re probably curious to know what happened with the sequins, but you’ll need to wait until later because I had to get the center panel’s appliqués done first. The larger floral appliqués I ordered were some of the last components to arrive, which is why I had to leave it for so long. I bought both venise and alencon lace appliqués because I wasn’t sure which would work better– neither were quite in the same style as the other trims, but I thought they’d work out all right.
You can see in the reference images below that there are leafy floral motifs at the center front and sides of the center panel, and smallish motifs at the high points of the swags of trim around the hem.
As I mentioned earlier, the original gown appears to be sewn all over with beads and silver sequins– while I briefly considered doing the same, I knew it would take absolutely FOREVER and I really didn’t want to deal with the time and effort involved. Instead, I decided to use glue to attach silver sequins to the dress.
As previously noted, I purchased six thousand 4mm flat silver sequins for this dress. You can see in the photographs that the sequins are concentrated around the lines of trim on the side sections, and are basically everywhere in the center section, so I figured I’d need a lot of them.
Taking the advice in this tutorial (excellent tips, by the way), I bought Gem-Tac glue to attach my sequins and rhinestones, and made myself a big cardboard backing to use as a base for attaching things. I covered it in parchment paper and used binder clips (cushioned with paper towel to prevent snagging or creasing) to clip the edges of my fabric to it.
Slice and bake cookies are some of my favorites for gift-giving or other occasions that require large quantities of portable desserts. You can plan ahead, make a bunch of dough, shape it into cylinders (or in this case, squared-off logs), and freeze them until you’re ready– then just slice and bake!
I actually made these for last year’s holiday season, but never got around to posting about them until now. Never fear, though– these really are delicious, and they only improve with age! I got the recipe from the incomparable Alice Medrich, and her book (a must-read for any real chocolate lover) Bittersweet. It’s one of my very favorite chocolate recipe books, particularly as it gives specific instructions as to how to modify a recipe for use with different-percentage dark chocolates.
The main accessory for the outfit is a fabulous rhinestone choker– it’s huge, it’s gorgeous, and it probably inspired my long-standing partiality for festoon-style necklaces. I’ve been drooling at the thought of getting to wear something similar, but it’s been quite a process getting to the finish line on this one…
I had a difficult time finding anything that was as elaborate as the choker in the movie– sadly, modern tastes don’t seem to trend towards festoon necklaces. Then I came across a gigantic necklace (billed as a shoulder chain) that had surprisingly familiar-looking elements…
I’m not sure I’d ever made traditional sugar cookies before this week. It’s mostly because I prefer chocolate in my cookies, but also because there are so many more exciting types of cookie to make– cookies with chunks, cookies with fillings, cookies with neat decorations– it’s hard enough to choose from those, so how could I settle for plain old sugar cookies?
I also admit that my mental picture of “sugar cookies” is probably skewed by memories of dry, overly-sweet supermarket sugar cookies, inevitably the last things to remain on dessert tables at parties and usually tossed at the end of the day. But sometimes you just have to go with the classics. And when I came across a recipe that promised I could make perfect sugar cookies without softening butter OR using a mixer, I knew I had to try it. Instead of butter these cookies use vegetable oil, which is easier to mix and also keeps the cookies nice and chewy. Additionally, it occurrs to me that these would work perfectly for ice cream sandwiches– without any butter in them to firm up in the freezer, they should stay chewy and bite-able even when cold!
After I attached the beaded fringe on the neckline and sleeves of the dress, I did some hand-stitching of sequins. I had not originally realized that this would be involved, but closer examination of the sleeve decoration showed that the straight lines (and by extension, the straight line segments at the neckline and hem of the dress) were not baguette sequins or beads, but were actually alternating lines of sequins and what looked like stylized vines with sequin leaves. See?
So I bought a bunch of clear 4mm sequins to go with my silver 4mm sequins, and got to work. Again, to assist in accurate placement I ran basting stitches of white thread to mark the lines. Then I used ivory embroidery thread to stitch down lines of silver sequins and to make the central vines for the clear sequins. I used a basic running stitch– since the net is see-through, the stitching looks like a solid line. I then used regular white sewing thread (finer but still visible to match the original) to stitch clear sequins along the edges of the vines.
A friend of mine is currently forbidden to ingest dairy at all (which is a shame because she loves cheese), so I decided to bake her a cake. Ordinarily I would just go with my standard chocolate cake recipe (naturally dairy- and egg-free), but no dairy means no frosting, no ganache, no whipped cream, nothing! So the cake would have to have a little extra oomph to it to make up for the lack of topping.
I’d previously bookmarked a recipe for a chocolate cake with poached pears baked inside, which sounded delicious, but the cake part looked a lot moister and denser than my standard recipe, which usually requires butter to achieve. I decided, therefore, to try to enrich my usual recipe with the addition of two eggs. Also, instead of poaching my own pears (fussy, tedious, and ultimately the delicate flavors of the poached pears would be drowned in chocolate) I opted for canned pears.
Results? Not bad. Even with the eggs, though, the cake without frosting lacked richness, and the pears were too soft (and too sparse) to stand up well to the cake. I think next time I make a chocolate-pear cake I’ll use raw pears, probably whole and cored so they can stand up in the pan and aren’t confined to the bottom of the cake. And perhaps next time I’ll use a cake recipe that involves butter and just substitute margarine, so my friend can partake despite her dairy problems.