For The Love Of Vintage
. . . . . Canisters!
Vintage canisters remind me of my childhood. These handy containers add a touch of retro or country to any kitchen. There are some amazing and unique canisters out there
which are in very good condition.
These little gems can not only be used for storage purposes but also may be re-purposed and used as pots or planters for herbs as has been done below.
Another purpose is for storage of children's small toys. Canisters or a set of tins, also add a stylish touch and color to a book shelf or a child's bedroom.
These gorgeous tins would look amazing with summer berries in them as a gift for someone special!
Some lovely French provincial canisters!
If you like clean lines, this trio would look great in a modern kitchen with marble. A splash of copper gives it an edge & warmth.
This lovely trio I found while trawling some Op shops with a friend in Melbourne.
Nothing like a good old fashioned cake to take along to your family/friend's picnic, in a gorgeous container for a touch of
nostalgia & style.
Check out this groovy trio for a touch of kitsch!
Old-Fashioned White Cake
From The Magnolia Bakery Cookbook
From The Magnolia Bakery Cookbook
Makes 1 two-layer 9-inch cake
You’ll need:
½ cup (1 stick) unsalted butter, softened
1½ cups granulated sugar
2 cups self-rising flour
1 cup milk
2 tsp vanilla extract
4 large egg whites
½ cup (1 stick) unsalted butter, softened
1½ cups granulated sugar
2 cups self-rising flour
1 cup milk
2 tsp vanilla extract
4 large egg whites
Directions:
Preheat oven to 350°F. Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
Preheat oven to 350°F. Grease and lightly flour two 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake: In a large bowl, on the
medium speed of an electric mixer, cream butter until smooth. Add the
sugar gradually and beat until fluffy, about 3 minutes. Add flour in
three parts, alternating with the milk and the vanilla extract, beating
well after each addition. In a separate bowl, on the high speed of an
electric mixer, beat the soft egg whites until soft peaks form. Gently
fold into batter, making sure no streaks of white are showing.
Divide batter between the cake pans.
Bake for 25 minutes or until a cake tester inserted into center of cake
comes out clean. Let cakes cool in pans for 10 minutes. Remove from
pans and cool completely on wire rack. When cake has cooled, ice
between layers, then ice top and sides of cake. Sprinkle top with 100's & 1000's.
For those who don't like vanilla, you could substitute the vanilla with rose or violet syrup.
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