Well, I guess this post has been a long time coming, as I haven't posted anything on here for months, but I am officially ending Studs & Flicks.

I started this blog in April 2013, as something to do during my summer holidays before I started university. I had enjoyed reading beauty and fashion blogs for about a year before that, and thought that I would give it a try. I loved being able to give my opinion on makeup and fashion through this blog, as I have always been the go-to person in my family and friendship groups for that advice. But life kept getting in the way over the years, and I got older, so my passion for this blog slowly decreased. 

I tried changing schedules and changing content by adding lifestyle posts, but something always got in the way of writing. From general life, my Fashion Studies BA degree, grieving my father, and then my Fashion & Textiles MA degree; this blog kept being pushed to the side. It had gone from being something fun and enjoyable, to feeling like a chore. That wasn't what I wanted, as it was always meant to be a hobby for me.

And now I am starting a business. 

I launched my fashion brand at the beginning of June 2019, and I know that it is going to be taking up the majority of my time. This is why I am ending this blog now. 

As you might of picked up on though, I keep saying that I am ending this blog. That is because my fashion brand - S&F Designs - will be having a blog. The way that this one is different to Studs & Flicks, is that the content will be related to the business and products. It will be focusing on how to style the products I make & sell, my workspace/studio, and how I run the business. Plus anything else related to my brand that I want to write about. It will be a business blog, not a personal one. It will be launching very soon, so keep an eye out for that on my business social media's and on shannonannefurniss.co.uk. So, even though Studs & Flicks is ending, I have an exciting future ahead with S&F Designs and it's corresponding blog. 

I am sad that Studs & Flicks is ending, but it just feels like the right thing to do. After six years of falling in-and-out love with writing this blog, it's time to give it up. I won't be taking down the blog at all, as there are some recipes, reviews etc that people might still want, but there will be no more new content. 

I guess that the last thing I want to say is thank you to anyone who has read this blog during these past six years. For me, this personal blog has always been a hobby, so the fact that anyone wanted to read anything I wrote still blows my mind.

Thank you for taking the time to read this post.

If you want to keep up with me -

Instagram 

Twitter

Linkedin

or S&F Designs - 

Website

Instagram

Facebook

Twitter

What is on your current wishlist?

Who doesn't love chocolate and strawberries?
Today's post is a recipe that is perfect for Valentine's Day, whether you are spending it with a loved one or having some me-time. It's a three layered chocolate cake, topped with dark chocolate dipped strawberries. The icing is even white chocolate flavoured. It would be a great dessert for a Valentines date night, as it's impressive to look at when cut, as it has an ombre effect. Chocolate dipped strawberries are a typical Valentines date food, and having it mixed with a cake, makes this recipe even more decadent for this holiday. Even if you aren't celebrating Valentines Day and are single, this cake recipe is great for a relaxing evening in by yourself, or sharing with your best friends.

360g Softened Butter

360g Caster Sugar

6 Eggs

10 tbsp Milk

360g Plain Flour

4 tsp Baking Powder

100g White Chocolate

100g Milk Chocolate

100g Dark Chocolate

1 tsp Vanilla Extract

6 tbsp Cocoa Powder

175g White Chocolate

250g Unsalted Butter

500g Icing Sugar

3 tbsp Milk

8 Large Strawberries (Washed)

100g Dark Chocolate

1 - Preheat the oven to 170c.

2 - Grease and line with baking paper 3 x 20cm circular baking tins.

3 - In a stand mixer, beat the caster sugar and softened butter together until light & fluffy.
4 - Add the eggs to the mix, one at a time, beating well after each addition.


5 - Once all of the eggs have been added, add 6 tbsp of milk, and beat again. Then sift the flour and baking powder into the mixture, and mix until fully combined.


6 - The divide the mixture evenly into three bowls. Put to one side.
7 - Now on to melting the chocolate. Break up each of the different chocolates into three small bowls, and melt in a microwave. You can use the bain marie method if you prefer. Let cool slightly, but not harden.


8 - For the white chocolate layer, add a tablespoon of the cake batter into the melted white chocolate, and stir quickly. Then gently fold the white chocolate mix and vanilla extract, into the rest of the cake mixture. Once fully combined, pour into one of the tins, until 2/3 full.
9 - For the milk chocolate layer, stir in 2 tbsp of milk and 3 tbsp of cocoa powder into the second bowl of cake batter. From this bowl, add a tablespoon of the mixture into the melted milk chocolate, and stir quickly. Then fold the melted chocolate mix back into the cake batter. When fully combined, pour into one of the tins until 2/3 full.
10 - For the dark chocolate layer, stir in 2 tbsp of milk and three tbsp of cocoa powder into the final cake batter bowl. Then quickly mix a tablespoon of the cake batter into the melted dark chocolate. Fold the melted dark chocolate mix back into the cake batter, until fully combined. Pour into the final tin, until 2/3 full.
11 - Smoother out the top of each cake mix, and bake all three cakes for 25 minutes, until the cake springs back when pressed lightly and when a skewer comes out clean.


12 - Let cool in the tins for 2 minutes, then remove and cool completely on wire racks. Don't forget to peel off the baking paper from the bottom of the sponges.


13 - Whilst they are cooling, melt 100g of dark chocolate in the microwave. Then dip your washed strawberries into the chocolate, letting the excess drip off. Then lay them on a plate covered in baking paper. Leave to harden in the fridge.


14 - Now to make the icing. Melt the white chocolate and leave to cool. Then beat together the butter and icing sugar, until fluffy and combined, in an electric stand mixer. Finally, add and beat in the cooled white chocolate and 3 tbsp of milk.




15 - Once the cakes are cooled and the icing is ready, it's time to assemble the cake. Place the dark chocolate sponge onto your cake board/stand first, and spread a layer of icing on top.
16 - Then place the milk chocolate sponge on top of the icing. Cover the top of this sponge with icing too.
17 - Add the white chocolate sponge on top of that layer of icing, and then cover the top of the white chocolate sponge with icing. Also take the icing down the side of the cake too. This layer of icing should be thin, as it is just to seal in the crumbs. Place the cake in the fridge to harden slightly for 30 minutes.


18 - Remove from the fridge, and cover the cake with more icing and smooth the icing as best as you can, as this is the final layer. I'm not the best at icing, so just try your best.
19 - Finish with decorating the top of the cake with the chocolate dipped strawberries.
20 - Slice the cake and enjoy!



And that is how you make this triple chocolate layer cake with chocolate dipped strawberries! A perfect Valentines Day recipe, that's great for a romantic date night, a girls night or for a relaxing solo night in.

I hope you like this recipe and have a great Valentines/Galentines, if you like to celebrate it.
Let me know if you make it!

140ml / 4 Shot Glasses of Cranberry Juice

35ml / 1 Shot Glass of Fresh Lime Juice

52ml / 1.5 Shot Glasses of Tequila

17ml / 0.5 Shot Glass of Cointreau (Optional)

8.5ml / 0.25 Shot Glass of Simple Syrup

Garnish with sugar and lime slice

4 - Once shaken, leave to one side. Then add ice to your sugar rimmed glass.

And that is my Christmas cocktail recipe! Perfect for any festive parties you are hosting during the holiday season, or even for a quite night in after Christmas shopping. 

A quick, simple and delicious Christmas margarita!

Let me know if you try it in the comments below.

What is your favourite cocktail?

150ml Full-Fat Milk

3 tbsp Black Treacle

225ml Vegetable Oil (+ extra for pan greasing)

375g Plain Flour

3 tsp Baking Powder

1 1/2 Bicarbonate of Soda

375g Light Brown Soft Sugar

2 tsp Ground Cinnamon

2 tsp Ground Ginger

300ml Buttermilk

3 Large Eggs

3 tbsp Amaretto (not pictured above)

1 1/2 tsp Vanilla Extract

Pinch of Salt

200g Butter

400g Icing Sugar

1 tsp Vanilla Extract

2 tbsp Black Treacle

1 tsp Ground Cinnamon

1 tsp Ground Ginger

50g Desiccated Coconut

Homemade Gingerbread Biscuits (recipe)

1 - Preheat the oven to 180C. Then, line & grease 3 x 20cm cake tins ready for the cake mix.

2 - Pour the 150ml milk and 3 tbsp of treacle into a saucepan. Bring to a gentle simmer, stirring constantly until combined. Leave to cool.

3 - In a stand mixer, add the 375g of Plain Flour, 3 tsp Baking Powder, 1 1/2 tsp Bicarbonate of Soda, 375g Light Brown Sugar, 2 tsp Ground Cinnamon, 2 tsp Ground Ginger and a pinch of salt. Gently mix the dry ingredients until the brown sugar breaks up, and you have a sand-like texture. 

4 - In a large jug, whisk the 300ml Buttermilk, 225ml Vegetable Oil, 3 Eggs, 3 tbsp Amaretto and 1 1/2 tsp Vanilla Extract together. Once mixed, add the milk-treacle to the jug and mix well. 

5 - Pour the wet ingredients into the dry ingredients, in the stand mixer. Whisk the ingredients together to form a smooth cake batter. 

6 - Divide the batter equally between the three tins and bake for 25-30 minutes, until a skewer comes out clean, after you poke it into the middle of the cake. Once cooked, cool the cakes in the tins for 10 minutes. 

7 - Then turn out the cakes onto a wire rack, for cooling. Remember to peel of the baking paper from the bottom of the cake. Leave to cool completely. 

8 - When the cakes are cool, make the icing. In a stand mixer, whisk the 200g of Butter and 400g Icing Sugar together, until combined. Then add the 1 tsp Vanilla Extract, 2 tbsp Black Treacle, 1 tsp Ground Cinnamon and 1 tsp Ground Ginger to the mixer, and whisk until combined & has an icing-thick texture.

9 - Place the first cake sponge layer on your chosen cake board. Then spread a thin layer of icing on the top of the sponge. Apply the next sponge layer, and spread icing on the top of that sponge. Then add the final sponge, and apply the icing on the top. 

11 - Once out of the fridge, spread the remainder of the icing (should be about half of the original mixture) on top of the hard crumb layer. Smooth out as this is the final layer.