Blog Update

I have had my blog for a while now and decided it needed an update! Photoshop has never been my strong point so always found it hard to create my own header, however since starting at Allumer (Internship) I have been able to pick up it up really easily! I used TheWonderForest Online for help which had a video with a step to step guide on how to create your own header. Here is the link: http://www.thewonderforest.com/2013/09/how-to-create-blog-header-that-looks.html.

It was so easy to use and I am glad I have now created my own as my blog looks fresh and more personal rather than using a font from the blogger template. I simply found a flower from google images and used this, I then used the eye dropper tool in Photoshop to make sure the '&' was the same colour as the flowers. I hope you like it as much as I do! Feel free to leave a comment below.

Megan x

Internship: Allumer Jewellery

So, I am currently doing an internship in London with a luxury jewellery brand called Allumer Jewellery. I have already been there 1 month and a half, and I'm loving it. I am their social media, marketing and PR intern, so manage on a daily basis the company's social media including Instagram and Twitter. I have learnt so much already from when the best time of the day to post and what interests the Allumer customer. As the company is quite small it's great that I can get so hands on! 

I found the internship at Fashion United online (fashionunited.co.uk) which post London internships as well as some abroad. It's so easy to use and you can apply really quickly. Fashion Workie (fashionworkie.com) is also good however I found it a bit harder to use as its a little bit jumbled. 

I will post more about my internship as time goes on! I am loving it and love being in London. 

//Allumer's Allumette Bell Necklace//

Check out Allumer's social media and website:

www.allumer.co.uk

Twitter: allumerjewelry

Facebook: Allumer Jewellery

Instagram: allumerjewellery

Megan x

Easy Cornflake Tart Recipe

Hi everyone! Sorry I haven't blogged in a while been so busy in London as I am currently doing an internship at Allumer Jewellery (will talk about this on my next post).

Ever since I left school I have been wanting to find a cornflake tart recipe as I used to love it! Recently my friend on Facebook shared one from Cakes 'n' Bakes so decided to give it a try. It was really easy to follow and has worked out pretty well.

//Ingredients//

For the pastry:
100g butter
225g plain flour
1 egg (beaten)

I did think it was a little strange not to have sugar in the pastry however the filling is sweet so it is not needed.

For the filling:
110g golden syrup
80g butter
30g sugar
100g cornflakes
110g jam e.g. strawberry

Firstly, you need to make the pastry which is really easy. Put the flour and butter chunks in a mixing bowl and rub together with your fingertips until it looks like breadcrumbs. Then add the beaten egg and mix together, my pastry was slightly dry so I added a little drop of milk to bind it together. Now you need to leave it to chill so wrap it the pastry in cling film and put it in the fridge for 20 minutes.

Once the pastry has chilled, grease a baking tray and roll the pastry out to a thin layer then line the tray with the pastry. I am not the best pastry liner so do not worry if the pastry rips as you can easily cover it with some extra pastry! A good tip is to get a small ball of pastry and use it to push the pastry into all the corners of the tray (courtesy of Mary Berry!) 

Crimp the edges and prick the pastry all over.

Now you need to bake the pastry blind. This allows the pastry to cook before the filling is added so no soggy bottom occurs. I used old rice I found in the cupboard but you can also use proper baking beans or nearly out of date pulses in the cupboard. Take a piece of greaseproof paper and put it over the pastry, then put the rice on top.

The recipe I used said to cook the pastry blind for 20 minutes. I ended up giving it 25 minutes, then took the rice and paper off, and cooked for another 5 minutes to brown the pastry. 

Meanwhile, while the pastry is cooking, put the sugar, syrup and butter in a pan and heat until the butter has melted. Next mix the cornflakes into the sugary mixture and leave to one side. I couldn't resist having a little try! 

Once the pastry has baked, spread a thin layer of jam onto the pastry and then put the cornflake mixture on top. All you need to do now is give the tart another 5 minutes in the oven for the cornflake mixture to set.

Let it cool slightly before eating as the jam and cornflakes will be extremely hot. Now enjoy!

Hope you found this recipe helpful.

Megan x