Have you ever been stuck with lots of ripe bananas? I know I’ve been there. Summer days are especially unkind to bananas. They just don’t do very well in the heat. So what do you do when you’re stuck spotty bananas that a monkey won’t even touch? Make banana cake of course!

I bought some mini bundt cake tins from Etsy a year ago but never had the chance to use it.  I’m sure glad I got them – just look how cute they are! Of course you don’t have to use the same cake tins as I have. I’m sure any medium sized cake tins will do. I like this recipe because the cakes turn out really light and fluffy. It also helps that the recipe only have 5 steps.

I won’t write too much now. I’ve got a date with a tall, fair, handsome man

Banana & Coconut Mini Bundt Cakes

• 1 cup of raisins
• 1 cup self-raising flour
• 1/2 tsp ground cinnamon
• 1/2 cup brown sugar
• 1/3 cup dessicated coconut
• 2 eggs, lightly beaten
• 100g butter, melted and cooled
• 3 ripe bananas, mashed
• 1 tbsp vanilla essence
• 1/2 tsp baking soda

Method:

1. Preheat oven to 180C or 160C fan. Grease your cake tin or bundt tins if using.
2. Sift flour and cinnamon into a large bowl. Stir in sugar and coconut and make a well in the centre.
3. Add eggs, butter, banana and fold together until completely mixed.
4. Spoon into cake tin and bake for 20 – 25 mins if using mini bundt tins/ cupcake tins; or 30 – 35 mins in a regular cake tin. A good way to check if it’s done is to touch the centre of the cake, if it springs back then it’s cooked.
5. Cool in tins for 5 mins then turn unto wire rack to cool completely. Enjoy!

And just like that, this blog is ALIVEEEEEEE! It has been so long since I blogged that I’d forgotten the process i.e. resizing, uploading, cropping etc.. Gosh, is it already 2013? I was telling friends that I blinked and it was November 2012. A sneeze later and it’s January. It’s totally insane how time is just flying by. Which must mean I’m having fun!

I’ve been thinking a lot on the subject of happiness and looking to what makes me happy. There are some successes last year that made me feel A-W-E-S-O-M-E; and there are little things that just lifts me up. Trying a new recipe is definitely one of my joys. I suppose you want to know what this little piece of happiness is called? This is a mid-afternoon tea snack/ dessert from my childhood called ‘Kuih Lapis‘ which literally means, Layered Cake. The fact is it is not a cake. There is no English translation to the word ‘kuih‘. As I had tried to explain to my FIL, ‘kuih‘ can be savoury or sweet, fried, steam or baked, it can be had in the morning, but mainly for afternoon tea, yet not limited to any time of the day. It is beautiful, delicious, rich, homely snack. And play’s a big part in all Malaysians lives.

Traditionally, kuih lapis has nine layers (the Hokkien name for it is Kow Chan Kuih) and is alternated with white and pink layers. This has seven and I thought I would make it in rainbow colours for the sheer joy of it. And really, doesn’t that make you smile? The best bit is, if you’re a child like me, you can eat it layer after fabulous layer because it peels off so delicately. Hmmm… omnomnom.

I always thought making this would be difficult but no, it’s very simple; uses only four key ingredients – sugar, coconut milk, rice flour, water; and the whole things is relatively quick. The hardest part would probably be waiting for 5 minutes in between layers before pouring the next. If you have patience worth 5 minutes, then you can make this wonderful Malaysian kuih.

I have to commend Debbie Teoh and her book Nonya Flavours. I highly recommend it to all Malaysian and Nonya food lovers. The cookbook not only contains popular Nonya recipes but also my entire childhood. It explains the Nonya culture, the festivals, the beliefs, the pantang larang (superstitions), the practices –  I have never been so impressed by a cookbook that impelled me to buy five copies to give away to friends and family. From the book I have tried kari kay (curry chicken), hong bak (braised spiced pork) and mi koo (steamed bread) and they all turned out delicious. If you’re in Malaysia, drop by MPH book stores, as they do have more copies than the others.

As for the recipe, I’ve adapted it accordingly to suit my preferences.

Kuih Lapis
(adapted from Nonya Flavours by Debbie Teoh)
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Ingredients:

• 180g rice flour (bought from Asian grocery, preferably from Thailand)
• 200ml water

Syrup:

• 140g white sugar
• 300ml water
• 2 tsp vanilla extract (or 2 pandan leaves, knotted)
• 200ml thick coconut milk
• 1/2 tsp salt

Method:

1. Combine the rice flour and water in a mixing bowl. Mix well and soak for one hour.
2. Meanwhile, boil sugar, water and vanilla extract until sugar is dissolved.
3. Leave to cool (approximately 10 minutes) then add coconut milk and salt.
4. Add the rice flour mixture, mix well and sieve.
5. Divide mixture into seven portions, 1/2 cup each. Colour to your heart’s fancy.
6. Place a steamer (bamboo steamers does a great job) over medium-low fire, heat up a greased 20 cm (8″) round pan for 5 minutes in the steamer.
7. Pour one batch of batter (1/2 cup) on the heated tray and coat it evenly.
8. Steam covered for 5 minutes, or until set (test it by touching the layer. If it doesn’t stick or lift, it’s done).
9. Repeat the process until the last layer. Steam the kuih on low heat for a further 3 – 5 minutes.
10. Cool completely before cutting.

Note: Layers may fail to bind if it have been steamed too long.

I’m gaining a little bit more confidence with bread now. Though I’m still wary. When it comes to living organisms that I have no control over, I feel it can be a little unpredictable. However, so far so good. I’m kinda loving my latest acquisition – Collected Recipes by Kristin Hove. What drew me to the book was the various contribution from Hove’s friends from all over the world. And more specifically, there were wonderful recipes for Kladdkaka (Swedish chocolate mud cake) and Italian arancini balls. Leafing through the pages reminded me of my travels through Scandinavia and Europe. I may be grounded for now, but I can always access those lovely memories through food.

This is originally called ‘horns’ for its croissant like shape but it is so soft, buttery and milky, I decided it should be named something else. It’s really nice with a bit of jam. What I did was to add chopped dried apricots and raisins in one batch and dark chocolate for the other.  I think the sky is your limit. I wonder if it works well with curried chicken like a Japanese curry bun or a bit of sausage to make sausage rolls. I have to give it go and let you know.

But do try this wonderfully simple recipe. It’s very easy and great for bread beginners (like me).

Milky Bread Rolls (makes 16 medium-sized rolls)
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Ingredients:

• 125g butter
• 2 cups milk (I used low-fat as that’s all I had)
• 1 sachet dry yeast
• 5 cups flour
• 2 tsp salt
• 3 tbsp sugar
• melted butter, to glaze

Method:

1.  Melt butter over a low heat in a pot, then add milk and sugar.
2. Let the milk mixture heat up to approximately 30°C then add dry yeast. Set aside for 10 minutes.
3. Combine flour, salt in a mixing bowl then add the milk and yeast mixture. Knead well (about 15 minutes) until dough is smooth and not sticking to the sides. Let the dough rise or double in size for an hour.
4. Punch back dough and let it prove for another hour. This strengthens the gluten in the bread and gives the bread a better structure.
5. Preheat the oven to 200°C.
6. Divide the dough into two portions. Using a rolling pin, flatten the dough into a rough shape (40cm diameter). Cut into 8 pie wedges.  This is where I add the chopped dried fruits / chocolate (if using). Roll each slice from the wide end to the point, then curve the dough slightly into a crescent.
7. Place on a tray with baking paper, brush with melted butter and let it rise for 20 minutes and then bake it for 15 minutes.

Remember I was telling you about The Fine Design craft market here? Well, it went really well. Thank you to those who popped in to say hello (and dropped juice for us girls). Your company was deeply appreciated. And especially to the nice people who supported the business by purchasing Happee Monkee things, a massive, huge THANK YOU to you! I get to do the things I love because of you. So, thanks, from the bottom of my heart. :)

As much as it looked bright and sunny in the photos, it was pretty damn chilly. Good thing there was five of us (Mr. G, Chic, Dee2x, J-Dog and me). It was noticeably less cold when the girls came back from their walk. Chic had her adorable felt men (which I nickname ‘Chic Magnet’, Dee2x had her awesome Happie Mugs mugs and I had my iPhone cases and prints. Mr. G was our F&B man, constantly supplying us with food and J-Dog – our mascot, was literally, the chick magnet. He was seriously too cute.

I think my favourite thing about the market was being able to interact with my customers. There were some really funny moments. At least two people came up to me to ask if I would sell my typewriter (no); one guy asked if I sold ribbons to the typewriter (no); and one lady asked if I would sell the little wind-up tin taxi to her for her 4-week-old grandson. Sadly, I bought the little tin car from Tokyo so it is quite dear to me. I would have sold it if I had bought it locally, but there are some things that money just cannot buy. Sorry lady.

The vintage typewriter attracted attention not just from the adults but children alike which I was pleased about. I let them tap at the keys, told them there were no delete buttons, or that it didn’t use electricity. It was good to show it off to the kids, and I’m glad they had fun with it. Who knows, one of them might be the next Hemingway.  ;)

“Life is really simple, but we insist on making it complicated.” – Confucius. There is a fair amount of truth in that. I saw a recipe for walnut bread in my latest possession, “Collected” by Kristin Hove, but I noticed that the bananas were ripening and we had half a pack of pecans and date lying in the pantry. And so it is, as I almost always do, I deviate from the original recipe and ended up with a pecan and date banana bread.

While the bread proofed, I cleaned the pantry, mopped the floor, and read that magazine that I’ve been meaning to. It’s amazing what one can achieve in two hours. The experimental bread turned out to be surprisingly good. Well, to start with, my expectations were pretty low as previous bread adventures were kinda disastrous. This loaf of bread had a nice crust, and was soft and chewy. I could have added more bananas and probably a tablespoon more sugar but if you have it with a drizzle of honey or jam, it tastes fine.

I guess there are days where complicated can be rewarding.  :)

Pecan & Date Banana Bread

• 1 sachet dry yeast
• 1 tsp honey
• 250ml luke warm water
• 1 tsp salt
• 4 cups flour
• 1 egg
• 1 tbsp caster sugar
• 3 bananas, mashed
• 100g dates, chopped
• 70g pecan, toasted

Method:

1. Combine yeast, honey and water. Let it sit for 5-10 minutes, until frothy.
2. Combine salt, flour, egg, bananas, dates and pecan, in a large mixing bowl, then gradually add the yeast mixture.  Knead together to form a dough. (I’d let the Kitchen Aid work at it for about 15 minutes).
3. Proof for 1 hour then punch out the air and let it rise for another 1 hour.
4. Preheat the oven to 200 degree Celsius (fan force). Place the dough in a loaf tin (or two small ones) and pat it gently to shape, dusting it slightly with flour. Leave for 30 – 45 minutes for it to rise slightly and then bake for approximately 30 minutes.
5. When done, allow to cool before serving with sliced pear and honey.

Huzzah, it’s spring! It’s so nice to have sunshine again. Which means, I can take photos by my favourite spot in the house again without worrying about lighting. I missed food blogging, trust me. But I’ve also been really busy with my Happee Monkee shop on Etsy as well as HardtoFind. It’s been so great, it’s really humbling and motivating.

Aside from work, Mr. G and I did our first 10km run at the July 2012 Melbourne Run. It took quite a bit of pleading before Mr. G finally signed up and we did great! I couldn’t have done it without him and was very proud that he finished it with me. This run was a personal achievement for me as I’ve been wanting to do it for awhile now. And though we didn’t win any medals, I reckon we finished in good time (for newbies) at 77 minutes.

I also have exciting news to share! Happee Monkee will be setting up stall at the upcoming The Fine Design Market. So if you like to meet moi in person, do drop by the Manningham City Square, 687 Doncaster Road, Doncaster on the 16th of September 2012. We’ll be there from 9 a.m. to 2 p.m. with our wares. It’s going to be so much fun!

Here’s a peek of the table I’d set up to make sure it’ll be sweet eye-candy on the day. (Great excuse for me to use some items I’d collected in Japan. )

There’s apparently going to be quite a humdrum of activities at the market as it’s the Grand Opening. So, if you have kiddies, bring them along. There’ll be face painting, art workshops, library storytelling, balloon twisting and lots more. There’s also live music at the market so bring your dancing shoes if you feel up for it.

And after all that fun, have a slice of delicious chocolate fudge coconut cake. It’ll be the perfect way to end the weekend.

Chocolate Fudge Coconut Cake
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Ingredients:

• 125g butter, softened
• 1 tbsp coconut essence
• 1 cup brown sugar
• 3 eggs
• 1 1/2 cups plain flour, sifted
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate soda/ baking soda
• 1/2 cup coconut milk

Method:

1. Preheat the oven to 150C (300F). Place butter, coconut essence, sugar, eggs, flour, baking powder, bicarb and milk. Beat on a low speed until combined.
2. Increase the speed to high and beat the mixture until smooth.
3. Grease a 6 in round cake tin and line with non-stick baking paper. Spoon the mixture and bake for 1 hour and 10 minutes or until cooked when tested with a skewer. Allow to cool for 5 minutes then turn onto a wire rack.
4. When cooled, cut cake into halves.

Chocolate Fudge:

Place 250g dark chocolate and 70g butter in a heat proof bowl over a pot of simmering water. Stir until melted and smooth. Remove and set aside to cool completely. Add one cup of single  cream, gently stir until combined and then beat with electric beaters until thick and fluffy. Spread over chilled cake.

I’m not one to follow recipes to the letter, which can be rather disturbing to some people. But my general motto is to learn the rules and then work around them. That probably says a lot about how I react in real life. I’m not a full-on rebel (that’s my brother’s job since he’s the second born), but I’m not a fan of rules or authority either. I’m somewhat in between. Anyway, I digress…

This cake was meant to be an apricot yogurt cake but unfortunately, dates are on the menu. I thought orange zest would pep things up and I dislike a cake that’s too sweet, so I halved the sugar. Basically, I made this cake my own. And I reckon, with everything else in life, when you make things your own – be it fashion, music, photography – it makes it unique. It makes it, you.

I used Watson & Son’s Manuka Honey to make the orange honey syrup. Watson & Son’s were very kind to send me a jar of  UMF 10+ manuka honey . I love manuka honey, and usually I just add a teaspoon to warm water and drink it throughout the day. I’ve been told that by sucking on a teaspoonful of manuka honey when you feel a sore throat coming, the honey could help you overcome it. This is due to its antibacterial properties.

As a kid, if my dad thought our lips were too ‘red’, it meant that we were ‘heaty’. Basically, the Chinese believe that an out-of-balanced body is either too ‘heaty’ or too ‘cool’. When the body produces too much internal heat, it could cause sore throat, fever, irritability, pimples, ulcers and so on. So Dad would ‘make’ us drink honey with water to ‘cool’ us down. I never argued with him as honey with water was the only medicinal drink that tasted good.

Honey is used more as a sweetener in western cultures, perhaps because it is more readily available. I have never had the luxury of putting it on toast or using it in cakes, and honestly, I felt terrible using manuka honey as syrup. My Asian side grumbled, ‘What a waste of good stuff!’

Watson and Son, thank you so very much for sending me a sample of manuka honey, I’m going to treasure what’s left for a long, long time.

Dates & Yogurt Cake with Orange Honey Syrup ( serves 6-8 )
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• 1 cup plain yogurt
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 100g unsalted butter, softened
• 2/3 cup sugar
• 2 large eggs
• 3/4 cup dates, chopped fine
• 1 cup walnuts, chopped fine
• zest of one orange

Method:

1. Preheat the oven to 170°C. Butter and flour a 10-inch springform pan.
2. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt.
3. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy.
4. Beat in the eggs, one at a time, beating well after each addition.
5. Then, add the yogurt, beating  the mixture until just combined.
6. Add the flour mixture, mix the batter until it is just combined, then stir in the orange zest, dates and the walnuts.
7. Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out clean.

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Orange Honey Syrup

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• 1/4 cup manuka (or normal) honey
• 1/4 cup fresh orange juice
• 1/4 cup water
• 1 teaspoon of orange essence

In a heavy saucepan combine the honey, the orange juice, orange essence, the water, and the zest and simmer the mixture, stirring occasionally, for 10 minutes, or until it is reduced.

Have you heard of Pinterest? It is absolutely addictive. I’m constantly inspired by other people’s creativity, and this it is like a huge, beautiful, online scrapbook. So one day I was not minding my own business and saw the word ‘ombre‘. What is this word? And why are all these beautiful colour tones connected to it? It was a fascinating half-an-hour, Googling the word and seeing the fantastic things people have come up. Inspired, I decided that I would make an ombre cake. (If you have an Pinterest account, do add me: http://pinterest.com/happeemonkee)

Baking an ombre cake was a really tedious process, only because I had one baking tin to make four layers. It wasn’t as though I could bake the whole cake and sliced it as I normally would. I had to gradually add colour to each batch as I went and this torment (I am not a patient person by nature), took about six whole hours, including icing it. Mr. G, who was working from home that day, was very good and stayed out of my way as I slowly but surely put it all together. He was very pleased that he was rewarded with cake!

For the recipe, I used Sarah Magid‘s Vanilla-Bean Butter Cake and Classic Americana Icing from her book Organic and Chic (which is to date, one of my favourite and go-to books for cakes). It was absolutely sublime! My sister-in-law was so impressed with the cake, she had it for breakfast, lunch, dinner and supper. Not very healthy and totally sugar-loaded, but that girl is still as slim as a pole. Gawd, I want her metabolic rate.

I’m also taking this opportunity to show off my NEW iPhone cases on Etsy! What do you think? I’ve only started very recently and will add more to the range. The dreamy blue one on the top left is doing so well on Society6, it’s just amazing (and I’m very grateful). I’m working on some new things too with my photos, which will happen some time this week. So, yes, I’m keeping myself a busy bee!

Oh, did I mention, I’ve got a 10km run coming up in July? On a whim, I signed up for the Melbourne Run in July. I haven’t ran for something like 10 months, so I’m trying to slip it back into my schedule. I’m also off coffee and chocolate for a month – in fact, it’s only two days to go until my 30th day.

I realized one day that I was having coffee and chocolate every single day and I wanted to see if I could kick the habit. Interestingly with chocolates, I noticed I was more aware of sugar in ice cream, cookies, beverages. I still like something sweet after lunch and dinners, but instead of reaching out for ice-cream and chocolates, I have a piece of fruit. I know it’s strange but I do like setting challenges up for myself and watch myself grow in the process (while ignoring all the ‘Why on earth did I do this?’, ‘My legs are killing me!’, ‘I need coffee now!). It’s not always easy and I do have to be constantly mindful of negative thought patterns.

However, I’m only human and I have had two mini Easter Eggs during my 30-days self-imposed chocolate ban, but I haven’t slipped on coffee. I will celebrate with a cup of weak latte though, once this is all over. I deserve it.

Creative Ways to Productive Procrastination

1. Come up with challenges. I saw this video on Ted.com and was inspired by one of the speakers who challenged himself to a 30-day challenge. He started cycling to work, writing a book, basically, did things that he wouldn’t normally do. As a result, he broadened his circle of friends, climbed a mountain, loss weight and, hey, appeared on Ted.com. Pretty good for an ‘average guy’. So I’ve decided that for 30 days, I’m eliminating coffee or chocolates (staples) from my diet.
2. Do something else. We all know I’m an irregular blogger. I have recipes/ stories/ interviews lined up BUT I have been ‘busy’ and ‘occupied’. So, today, I’m getting my act together (yes, I may be avoiding doing something else, but I’m still being productive by blogging).
3. Take a walk. It’s a great way to clear the head and get some exercise into my routine. Especially if it’s such a pretty day like this – and the fact that I signed up for a 10km run in July.
4. Bake. Now that I’m back in Melbourne, I thought it was the perfect opportunity to bake hobnobs proper. Results? Yum. I basically drowned the whole thing in golden syrup.
5. Go on eBay and bid for something you’ve been eyeing a long time… like for example, a push bike. I bought a mountain bicycle for $80 online which is a fair deal because a brand new one can go up to $250 and above. A friend told me she bought hers for $800! So because I’m a cheap-arse, I went on eBay and found something I could explore Melbourne in. I’m so in love with her. All I need now is a bicycle helmet. (If anyone has an extra, not-in-use helmet and willing to give-it-away, I’m happy to take it off your hands).
6. Remember something really important (this will usually takes a long time, but it will look as though you’re in deep concentration and no one can accuse you of slacking off). Right so, I’d scribbled down the recipe for this pumpkin & ricotta ravioli on some random piece of paper (I made it up so I can’t refer it from anywhere) and I might have chucked it out from an overeager effort of spring cleaning. Meantime, I give you luscious photos of this pumpkin & ricotta ravioli I made about a month ago. Ta-da!

So much has happened since I last updated this blog with food. {NOTE: Not that I will promise more this year (am not a big believer in undelivered promises) but I have two other dishes on my laptop waiting to be blogged. So in March, at least, it will be a foodblog feast!}. Mr. G and I are now proud uncle and aunt of the first grandchild in the W. family. He’s a beautiful baby and you can be assured that he will be well-fed as soon as he’s on solids.

G. and I have also just returned from Malaysia.  This time, we explored two beach destinations – Pangkor Island and Cherating. They are absolutely stunning – especially Pangkor Island. Still so untouched. And it reminded me of Bali (or what it would have been like 15 years ago). Locals were really friendly and although, food was at tourist prices, it was still decent. Heh, and it was my first time there. Trust an Australian to bring the tourist out of me hey?

Jaffa Chocolate Mousse (serves about 10 people if using teacups like I did)
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(adapted from Taste.com.au)

Ingredients:

• 400g dark chocolate, chopped
• 600ml thickened cream
• 100ml orange liqueur (like Cointreau)
• Zest of an orange
• 1 tsp orange essence
• 2 eggs, separated
• 4 tsp caster sugar
• 1 punnet strawberries, chopped

Method:

1. Place chocolate into a heatproof bowl over a saucepan of simmering water.
2. Add orange zest and stir until chocolate has melted.
3. When the chocolate has completely melted, strain chocolate into a bowl to remove orange zest. (This will also give the mousse a smoother texture). Set aside to cool.
4. Place cream into a bowl and beat with electric beaters until starting to thicken.
5. Add Cointreau and orange essence and beat until soft peaks form.
6. Fold one-third of the cream mixture and the egg yolks into the chocolate until combined.
7. Beat egg whites until soft peaks form. Gradually add caster sugar beating until stiff.
8. Fold remaining cream and egg whites into chocolate mixture until just combined.
9. Spoon mixture into ramekins, glasses or teacups.
10. Cover and chill for 2-3 hours. Serve with strawberries and sprinkle with chopped mint if desired.

Bon Appétit

xoxo,
Mable

What’s your working music? I’m usually a classical music and jazz person but I find I work really well with Lady Gaga especially when I’m doing something visual like photo-editing or mucking about on my Etsy shop. However, when I’m writing,  I’d prefer quieter, unsung music like bossa nova. Words, I often find, do not work well with words. I need all my concentration and prowess to form words. I keep my distractions at the minimal and that helps me to focus a lot better.

When I was in Sweden, I was part of a fabulous Etsy group called European Street Team (EST). It was the very first team I’d joined and it was full of friendly people. I met so many lovely people and one of the shops I took noticed of was Miss Babacilu. Her style is so soft and feminine, dreamy and romantic – it’s like the jewellery version of my photos! So, without further ado, I’ll like to introduce the very talented, and gorgeous Ioana, the creator of Miss Babacilu.

I’m Ioana, the miss behind Miss Babacilu. Based in Bucharest, Romania, Miss Babacilu is a brand of costume jewelry with a touch of preciousness, elegance, romance and delicacy.

I’m a self-taught bead and wire wraper, jewelry designer and blogger. I tried lots things (photography, for instance) and my mind always thought about creative things. I graduated Political Science and I’m curently studying for my MA, though in a subject that has nothing to do with this, but has a lot to do with the world, as I like to say.

But let me tell you more about Miss B. She’s somehow me, or a great part of myself and my imagination. She is an elegant young lady, sipping tea in late mornings and afternoons from her fantastical hand-painted china sets. She is a charming presence, a good-mannered young lady and a romantic. You will always find her with a book in her hand or dreaming about glamorous fabrics, lace and ruffles, flowers and all the amazing things that nature and life itself gave us.

Miss B has evolved from my passion for fashion, jewelry, manners and protocol and of course tea. It’s also the result of my urge of making things with my hands, following the paths inspiration made me drew on tissues and papers. I’m happy to be able to design and actually make accessories that stand for elegance, strength, delicacy and femininity.

You can see more of Miss B’s beautiful work here:

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