It has the soft vintage effect that brings out the feel, a walk down the memory lane back to the 70's.
As washed out as the picture, this was his school bag he carried for school, way back when he was a student in St. Stephen.
Comparing it with my boy's ergonomic haversack, this sure looks kinda... retro.
A treasure to unfold, it turned into my props today.
Look at those stickers he sticked on his bag. duh!
treasures unfold: his badges, ties, NCC beret bearing the crest, watch & more which he kept neatly.
classical cupcake with splash of good vanilla, topped with blueberry whipped cream.
♥ ♥ ♥
Next to share my joy is dslr with another set of wide aperture prime lens, hubby bought for me recently as a surprise pressie. My dslr dream finally realised. Along with my love for food, i'm gonna take more pictures. Not forgetting shots of my bundle of blessings. Will be attending the classes to learn more indepth into photography. Yes, those ISO, aperture are technically confusing, for a right-brainer me. But, that's not gonna stop me from baking more with so many things to do with so little time ~
Classic Vanilla Cupcakes
225g Unsalted Butter (softened)
*225g caster sugar (reduced to 200g)
225g Self-raising flour
1 tsp Baking powder
1 tsp vanilla essence
topping: Blueberry Whipped Cream
*If you have vanillar sugar, use half caster and half vanilla caster.
1. Preheat oven to 175deg.
2. Place paper baking liners in muffin tins.
3. Place all ingredients in mixing bowl and whisk until smooth & pale.
4. Spoon mixture into the liners.
5. Bake about 20mins
6. Remove cakes from oven and let it cool on rack.
7. Decorate cupcakes as per preference.
Recipe reference: 500 cupcakes & muffins