Kanzashi are the decorative hair ornaments used in traditional
Japanese hairstyles. Today, they are most often worn by brides and
geisha participating in tea ceremonies. For geisha, the style and manner
in which kanzashi are worn indicates status. Apprentice geisha wear
more elaborate kanzashi than older geisha do, and they progress through
several hairstyles where the kanzashi ornaments must be worn in a
particular fixed pattern.
It is interesting to note that some people collect kanzashi because
of their unique beauty and historical significance within the Japanese
Kanzashi fabric flowers
are traditionally made with hobotai silk to give them a brilliant color
and rich texture. However, many modern crafters have had
success creating these pretty petals with cotton or synthetic fabrics.
We made this very special kanzashi flower custom clutch for sweet Amanda as a wedding gift for her mum. Hope you like it as much as we do. :)
If you feel like chocolate I highly recommend trying this AMAZING recipe by Sorted Food, it's easy to make and so delicious!
for the pastry
plain flour (250g)
cold butter (125g)
caster sugar (90g)
1 large egg, beaten
for the filling
70% dark chocolate (370g)
400ml double cream (400ml)
squeeze of honey (25g)
cocoa nibs to decorate
rub the cubed butter into the flour until the mixture resembles breadcrumbs.
stir through the sugar and beaten egg.
knead gently until the whole thing forms a soft dough ball - don't overwork or else the pastry will be tough when cooked.
wrap the dough in Clingfilm and chill in the fridge for at least an hour to relax.
roll the dough on a lightly floured surface to the thickness of a pound coin.
lay over a large 24cm tart case and gently press into the edges, trim off any excessive pastry.
line the inside of the tart case with baking parchment and fill with baking beans, then chill again for 15 mins.
preheat the oven to 180°C and bake the case for 15 mins, then remove the beans and paper to cook for another 5 mins.
leave to cool.
break up the dark chocolate into a large bowl with the butter and honey.
grab a pan and heat the cream until it is about to boil.
remove from the heat and pour it over the dark chocolate.
stir until the chocolate and butter has fully melted and the mixture becomes glossy.
pour the chocolate into the cooled tart case and leave to cool in the fridge.
decorate with coca nibs and slice the tart with a hot knife for a clean finish.