Haircut, Edition #1


So today I'm going to tell you all about my haircut experience, which I'm thinking of turning into a series.. kind of.

For the last few times I've had my haircut it seems to be more and more dramatic, which has led to this. I just needed to a change and to be honest my hair was so dead from bleaching and dying this has done it the world of good.

I originally found my inspiration from Doctor Who's most recent assistant, Clara (Jenna Coleman). Her hair is longer then what I ended up going for but she really pulls off a shorter cut whilst looking so feminine and cute.

When I want a new hair cut I always pop over to pinterest for ideas, I just popped in the words 'short haircut' and so on and pressed search. This is a great website without unreal expectations, unlike magazines where (lets be honest) you'll never get your hair that perfect. 

I also decided to go a little darker so I picked up the Schwarzkopf Colour Mask in the shade 400. Now this has come out a lot darker (almost black uh oh) than I expected but I'm sure I'll be able to work around that. Next time I'll probably just go for a deeper brown than my natural colour. 

Overall I am happy with how my hair has come out and at the end of the day it will grow back. I am going to keep my hair in a lot better condition than I did before because it would just break off so easily and was basically dead. I hope you've enjoyed this new type of post and I'll try to keep these up when I get my hair cut! 

Thanks for reading,
Poppy xx

DIY: Halloween Cupackes


Today I'm going to do something a little bit different, but who doesn't love to bake? I'm going to give you a method and link you to the butter cream method I used (which worked amazingly)!

Cupcake Ingredients:

  1. 115g (4oz)  softened butter
  2. 115g (4oz)g (4oz) sugar
  3. 2 medium sized eggs
  4. 115g (4oz) self raising flour

Cupcake Method:

  1.  Set the oven to 190°C/375°F/Gas Mark 5. Then lay your cupcake cases in your baking tin.
  2. Put the butter and the sugar in a mixing bowl. Then beat them together until light and creamy.
  3. Beat the eggs in a bowl with a fork. Add them to the butter mixture a little at a time, using a wooden spoon.
  4. Add the flour to the mixture, also a little at a time, folding it in gently.
  5. Spoon the cake mixture into the cupcake cases (as evenly as you can so they all cook through at the same pace). Leaving them to cook for 15-20 minutes.
  6. The cakes will be done when they are firm and golden brown. Another tip is to put a knife into one of the cakes and see if any cake mixture is left on the knife, if so they need more time in the oven! Take them out of the tin and move them to the side to cool down

Butter Cream Ingredients:

  1. 300g icing sugar (sifted)
  2. 150g softened butter

Butter Cream Method:

  1. Beat the icing sugar and butter together.
  2. Add any colouring or favouring if using.
  3. Then fill a piping bag or spread across cupcake until you find your desired effect.

and enjoy!

I added green food colouring to both my cupcake mix and butter cream which I know wish had come out a little darker, but you live and you learn. I also decorated them with Halloween toppings from Marks & Spencers, Poundland and Tescos. The Cinderella one was for my mum and not exactly Halloween themed but I added it because it looked cute!

I hope you enjoyed this change of blog and will give these festive cupcakes a go yourself (if you do send me a picture or link below)!

Thanks for reading,
Pops xx