We are a lucky bunch over at Rumour towers as we’re pleased to announce another bit of good news…we are now representing Betty & Walter, the new brand from the lovely British designer Lisa Levis!
Lisa is known for her unique, modern and illustrative prints. Which she shares wonderfully with the Betty & Water collection of homeware, bags and toiletries, all products of good value and quality.
With its twist of vintage retro B&W accessories are feminine, practical and easy to use, complete with well thought out functionality and attention to detail. Just our cup of tea!
We’re grinning from ear to ear learning the retro pudding and sweets inspired names for the B&W collection (I’m planning to try cooking them *all*, anyone tried making an Almond Hardbake before?! Very excited to try it!).
While fighting over who’s going to buy which bag and scrapping over which is the very best cup design (it’s Criss Cross – by the way if you ask me).
We’ll soon have our mitts on the new SS14 collection and can’t wait to share it. Watch this space for B&W news and maybe even our attempts to cook B&W inspired puds. Lemon Whip anyone?
Now that the GBBO is back on our screens, us girls at Rumour PR have dusted off our mixing bowls and thrown on our aprons to give this baking malarkey a go. Being that a hen party was on the cards we decided to use the new Letterpress Cookie Cutters from Tala to make some personalised goodies for the hen. Plus some red velvet cupcakes using the new polka dot cupcake cases – complete with topless men to decorate.
Here’s the shortbread recipe that we used for the biscuits and the red velvet cupcake recipe can be found here
250g Butter Softened
140g Icing Sugar, sifted
1tsp Vanilla extract
1 Large egg yolk
375g Plain flour (plus extra for dusting)
- Beat the butter and sugar together in a large bowl until very pale and fluffy. Add the vanilla and egg yolk and mix well.
- Sift in the flour and mix until it forms a dough. Preheat oven to 190c
- While the oven is preheating, roll out the dough on a sheet of baking paper dusting the paper and rolling pin with flour. Roll to about 1cm thickness and chill on the paper for at least 30 minutes.
- Remove from the refrigerator and lightly dust both sides of the rolled dough with flour.
- To stamp cookies, dip the cutter into flour and tap off any excess. Press the cutter through the dough first then depress the stamp to push the message into the cookie. Cut out all the cookies and then remove the dough from around the sides and transfer the parchment paper with cookies to a baking tray.
- Bake for 10-12 minutes until pale golden and leave to fully cool.
We are really excited to be launching this collection for London Transport Museum – not least because Ruth is a massive transport geek and a bit of a closet trainspotter. It’s a really clever range, drawing inspiration from the iconic colours of the underground map and is available now from London Transport Museum.