DIY / 18.02.2017

Happy Saturday everyone!

For this special week, here’s another DIY that I love and the studio adores since it’s really fast and easy to make. I think that I just might embroider mimosa all over this shirt’s collar! It’s official, after this theme week and our Bee My Baby collection, mimosas beat peonies and hortensias. They’re one of my favorite flowers! I can’t count the number of times I’ve bought mimosas over the past few weeks. I think I may be responsible for all 2017 sales… Anyways, aren’t they so delicate and fragile? Mimosas are round and fluffy usually for a few days, but in an overheated studio, they only last a few hours… So I need a long term solution to keep them bright and yellow.

Last year, Charlotte made us a beautiful paper cake for Make My Lemonade’s four year anniversary. She used little yellow scrapbooking pompoms for the daisies. I had also used them for the darling veil that Karuna and I taught you to make. Here’s a “slightly” sped up version of how to embroider mimosas on a sailor top!

As you can see, it’s really easy to make this. I’ll get into the details for those who’d like to start embroidering but have no idea where to start!

To start with, to embroider this DIY, you’ll need:

  • An embroidery hoop
  • A sailor top or any other shirt
  • Green embroidery thread
  • Yellow thread
  • Mini childrens’ pompoms, ours come from Rougier & Plé
  • A pen that erases with heat!

Let’s start by tracing the mimosa branch’s stems and leaves on your blouse or sweater. I suggest doing this after stretching it on your embroidery hoop! Draw a leaf with an erasable pen. Then, using green embroidery thread (just two strands), embroider long stitches to “trace” the outline of your leaves. Once this is done (as shown in the picture below), fill them in. Double your thread (4 strands). Pull the needle through the center of the right leaf towards the left so that you cover up the stitch with the contour you’ve already made. Continue alternating left of the center towards the right, then the opposite, and repeat.

Once all the leaves are finished, you can attach the mimosa stem using a double chain stitch. This stitch is very, very easy. Pull out the needle, twist the threat around your thumb (always in the same direction) and thread the needle through the exact same hole it came out of. Keep the loop around your thumb and pull the thread out a few millimeters away, thread the needle through the loop around your thumb, pull your thumb out, and voilà! Next, turn the thread around your thumb (still in the same direction) and thread the needle through the same exact same hole it came out of, etc… Quick tip: hold the hoop in the direction that you want to do the double chain stitch, it’ll make things a lot easier!

Next, using yellow thread, attach the little yellow mimosa pompoms by threading through their middles. Have fun! And TA-DA!

Translated by Whitney Bolin

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Happy friday / 17.02.2017

Happy Friday, darlings!

I didn’t post our “Good People “ article yesterday because I wanted to fix a couple of things! Plus, I thought that it would make more sense to finish off the week with a special guest… and we have big news to share at the end of this week! I think you’ll like it… anyways, everyone at the Lemonade Studio is super excited for our new workshop, but I can’t tell you anything else right now (I’m so excited!!).

Today is a special Happy Friday since you get to see our theme week. I put together not just one, but two looks for you with pieces from the latest collection! By the way, it got me thinking that I myself haven’t yet done my shopping on Wear Lemonade! I’m just wearing some prototypes that we used to shoot our lookbook…

It’s time I decided which pieces I want before they’re all gone! I haven’t even had the time to get a navy blue, striped Greta dress… luckily we were able to order more fabric from Spain, and get an emergency delivery of striped Greta dresses and Ada skirts from the factory in Macedonia that we showed you last year!

I’m wearing flowy Chambray Fiona overalls, size medium, a sienna-colored Maya bodysuit, size small, a Thalullah kimono, size medium, an Argument x Chacok necklace and a pair of lovely Robert Clergerie shoes.

As you already know, on January 1st I made the resolution to stop buying fast fashion. I know, I can’t really complain since I get to design my dream clothes, but still! Since I love shopping, I’ve been avoiding stores and certain neighborhoods. And I’ve been ‘air shopping” online: I fill up my cart and then leave… that’s enough for me! I almost put up an internet blocker so I won’t go to certain websites… yeah, I need help! But anyways, it’s forcing me to get back in touch with lots of clothes in my closet…

I’m not going to give another speech on the ethics of clothing production, but as I get older, it means more and more to me and influences me to choose one brand over another. Especially since in this day and age, the surplus of choices makes it hard to tell where things are from and what they’re actually made of. On one hand, and it’s a good thing, ‘Made in China’ doesn’t necessarily still mean that the quality’s bad and the working conditions are poor. I once bought a dress, convinced that it was made of silk, and it was actually just a really nice polyester fabric! On the other hand, you can also end up throwing out a silk top after wearing it just once if it starts unraveling in a snap. The trick is to look closely at the pictures when shopping online. Beware of shiny, synthetic fabric- it’ll be shockingly worse in person! And don’t judge too quickly… I think it really depends on where it’s made. I try to avoid any brands that aren’t clear on how they make their clothes.

I’m wearing the sienna-colored Ada skirt, size medium, a “Bee My Baby” t-shirt, size medium (we’re getting more reprinted too), a mustard colored Thallula kimono, size M, and a DIY bandana that I’ll tell you more about later!

What tips do you have for buying online? I’ll write an article with your advice and our’s at the Lemonade Studio. Oh and thanks for being so quick to reply to our survey newsletter! You have so many amazing ideas, thank you for participating and for your comments that were taken into consideration! Stay tuned!

You may have already noticed (I can’t hide anything from you!) I’ve got my natural hair back. After wearing extensions for 5 months, my hair has definitely grown out and I didn’t lose that much. I’m such a bed head when I wake up… so I had Fred layer it a little bit but not too much since I’m trying to get myself ready psychologically for a new style… I haven’t made any final decisions but I’m definitely going for a big change! Okay, I’m lying, I want to cut my hair short (sorry mom, sorry Thomas). But until I’m ready and it’s nice out and I can feel the breeze on the back of my neck, I’m going to leave my hair alone… when will Spring get here?

Photos @Olitax <3

Translated by Whitney Bolin

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Food / 15.02.2017

Snack time!

It feels great to get back to sharing some recipes on the website! It’s been almost one year since we moved into our new home and the kitchen has been on standby for just about 6 months. It was pretty basic, there wasn’t even a counter… but now we have a beautiful one (thanks to the French Vikings)! By the way, would you like to get a quick tour of my home?

Anyways, that’s kind of been my excuse for not cooking… plus, my other half is like Mr. Kitchen Macgyver. With only some rice, three vegetables, a bouillon cube, and some spices, he becomes Alain Ducasse (oh yeah), so I haven’t really even wanted to make any efforts. I’m making a lot of excuses today, aren’t I?

The new Bee My Baby collection is the perfect chance to get back into the kitchen… plus we came up with a new stylish cake inspired by our latest mimosa motif! This sponge cake is inspired by light and fluffy angel food cake, iced with butter cream to even out the lightness of the cake! You may also make a lighter frosting with cream cheese for a zero-guilt (or almost) desert… here’s the recipe!

To make the Angel Cake you’ll need:

  • 100 g of four
  • 50 g of Maizena
  • 6 eggs
  • 130 g of sugar
  • 1 packet of vanilla flavored sugar
  • 1 tbsp baking powder
  • 1 lemon
  • 1 pinch of salt

Preheat the oven to 180°C. Sift flour, baking powder and cornstarch. Add the finely grated lemon zest. Now separate the egg whites from the yolks. Whip the yolks and half of the sugar until they fade color-wise and double in size! Then whip the egg whites until peaks form with a pinch of salt and slowly add in the rest of the sugar, as well as the vanilla flavored sugar. Continue beating the batter: it should become shiny and stick up on the whisk. Now, add in the egg yolks carefully and delicately fold in the flour! Pour the batter into a buttered bundt pan, then cook for 40 minutes. Take the cake out of the oven and let cool in it’s pan until setting it on a rack.

The lemon curd:

– 4 medium sized lemons
– 150 g of sugar
– 3 eggs
– 1 tbs of Maïzena

Wash the lemons and finely grate the peel to ’zest’ two of them. Add zest to a pan with juice from the lemons (that you have already taken the seeds out of). Pour in sugar and cornstarch, stir and cook on low heat, stirring from time to time. Beat the eggs in another bowl and add lemon juice, sugar, cornstarch and zest to the eggs, mixing it all well together. Pour the mix into the pan and cook on high heat, continually stirring with a whisk. The mix should start to thicken. When it becomes thoroughly mixed and pasty, the lemon curd is ready. Let cool and keep in the fridge while preparing the frosting.

Frothy frosting…
  • 200g high quality butter
  • 400g powdered sugar
  • 60ml f milk
  • 2 tbsp vanilla extract

Set out the butter to soften to room temperature. Sift the powdered sugar into a bowl and mix the milk and vanilla extract in a different bowl. Using an electric mixer, beat the butter until creamy. Add half of the powdered sugar and beat for 2 minutes. Add the milk/vanilla mix, continue mixing together and add the rest of the sugar. Beat the mix for another 10 minutes, slowing the mixer down to minimum speed one minute before the end.

To frost the angel food cake, cut it in half length wise and spread the lemon curd on top. This will give a lovely lemony flavor! Then, frost the cake with the buttercream or cream cheese using a spatula: I found this great tutorial on Oh Happy Day. Lastly, decorate with mint leaves and little sugar beads! Ta-Da and enjoy!

See you tomorrow for a new chapter on nice people! Can’t wait to share it with you…

Translated by Whitney Bolin.

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