lustik:

"In case of love at first sight, break glass. - The Flower Council of Holland - Kingsday Agency via Adweek and Don’t Panic London.
Lustik: twitter | pinterest | etsy
lustik:

"In case of love at first sight, break glass. - The Flower Council of Holland - Kingsday Agency via Adweek and Don’t Panic London.
Lustik: twitter | pinterest | etsy

lustik:

"In case of love at first sight, break glass. - The Flower Council of Holland - Kingsday Agency via Adweek and Don’t Panic London.

Lustik: twitter | pinterest | etsy

delicious-food-porn:

missminifer:

Triple Layer Chocolate Fudge Cake
Food Photography: Holly Pickering
Food Styling: Rukmini Iyer
You could pretend that the berries make this cake one of your five a day - but why bother? Make it and be happy. And if you’re feeling particularly generous, make it for someone you like quite a lot. 
For the cake, make a standard 10 x 10 x 10 chocolate sponge with five eggs, replacing 1 3/4 oz of the flour with chocolate. (Follow my basic cake method in the ‘Misc Recipe' section). Add a good splash of milk to the batter, before dividing it evenly between three cake tins and baking in a preheated oven at 180C for about 25 minutes. Leave the cakes to cool on a wire rack while you get on with the icing. Melt 175g dark chocolate (70% cocoa solids minimum) in the microwave or in a bain marie, then leave it aside to cool for a few minutes. In a food processor or in a teatowel covered KitchenAid (trust me, you'll need this to prevent your kitchen turning into an icing sugar cloud) beat together 250g butter with 250g icing sugar. Once the mixture's light and fluffy, pour in the melted chocolate and beat until smooth. The icing will stay spreadable for about half an hour, so once your cake has cooled, assemble on a cake stand, scattering your favourite berries over each layer and on top. 

Follow for more food porn!
delicious-food-porn:

missminifer:

Triple Layer Chocolate Fudge Cake
Food Photography: Holly Pickering
Food Styling: Rukmini Iyer
You could pretend that the berries make this cake one of your five a day - but why bother? Make it and be happy. And if you’re feeling particularly generous, make it for someone you like quite a lot. 
For the cake, make a standard 10 x 10 x 10 chocolate sponge with five eggs, replacing 1 3/4 oz of the flour with chocolate. (Follow my basic cake method in the ‘Misc Recipe' section). Add a good splash of milk to the batter, before dividing it evenly between three cake tins and baking in a preheated oven at 180C for about 25 minutes. Leave the cakes to cool on a wire rack while you get on with the icing. Melt 175g dark chocolate (70% cocoa solids minimum) in the microwave or in a bain marie, then leave it aside to cool for a few minutes. In a food processor or in a teatowel covered KitchenAid (trust me, you'll need this to prevent your kitchen turning into an icing sugar cloud) beat together 250g butter with 250g icing sugar. Once the mixture's light and fluffy, pour in the melted chocolate and beat until smooth. The icing will stay spreadable for about half an hour, so once your cake has cooled, assemble on a cake stand, scattering your favourite berries over each layer and on top. 

Follow for more food porn!

delicious-food-porn:

missminifer:

Triple Layer Chocolate Fudge Cake

Food Photography: Holly Pickering

Food Styling: Rukmini Iyer

You could pretend that the berries make this cake one of your five a day - but why bother? Make it and be happy. And if you’re feeling particularly generous, make it for someone you like quite a lot. 

For the cake, make a standard 10 x 10 x 10 chocolate sponge with five eggs, replacing 1 3/4 oz of the flour with chocolate. (Follow my basic cake method in the ‘Misc Recipe' section). Add a good splash of milk to the batter, before dividing it evenly between three cake tins and baking in a preheated oven at 180C for about 25 minutes. Leave the cakes to cool on a wire rack while you get on with the icing. Melt 175g dark chocolate (70% cocoa solids minimum) in the microwave or in a bain marie, then leave it aside to cool for a few minutes. In a food processor or in a teatowel covered KitchenAid (trust me, you'll need this to prevent your kitchen turning into an icing sugar cloud) beat together 250g butter with 250g icing sugar. Once the mixture's light and fluffy, pour in the melted chocolate and beat until smooth. The icing will stay spreadable for about half an hour, so once your cake has cooled, assemble on a cake stand, scattering your favourite berries over each layer and on top. 

Follow for more food porn!

(Source: duskofday)

reclaimerm3gtr:

Excuse me while I DIE OF LAUGHTER

wishingondisney:

STILL THE FUNNIEST THING EVER 

(Source: 42g33ks)

kylajaykay:

mamayuuma:

"what will your kids think of that tattoo?"
my kids aren’t going to give 2 shits because i’m not going to raise them to be a judgmental asshole like yours did

i’m just going to reblog this over and over again until i give myself carpal tunnel

(Source: iiiarclight)

thatfunnyblog:

This is something that will make me smile even in my worst moods.

thatfunnyblog:

This is something that will make me smile even in my worst moods.

(Source: lavagoth)

gifs-daily:

Pet squirrel tries to hide his nut in the fur of a Bernese Mountain dog [x]

Spring is heeeere

Spring is heeeere

10knotes:

i-love-something:

phanstop:

I’ve been watching this for five minutes.

magic

Featured on a 1000Notes.com blog

10knotes:

i-love-something:

phanstop:

I’ve been watching this for five minutes.

magic

Featured on a 1000Notes.com blog

(Source: cineraria)