Mood Board, Flat Plan and Recipes.

Stephanie Westerman

Style sheet

This is the font that I would like to use for my Indulgent Ice Cream Cards.

The reason that I have chose this font is because it is fancy and will give the audience the idea that it is an expensive and rich dessert.

This font will only be being used on the front of the card and the title on the back of the card.

This is the font that I will be using on the back of the card.

This is because it is simpler for the audience to read rather than the other because it will be quite small.

This font also looks fancy at the same time.

This is the font that I would be using for the young boys birthday party card.

This font will be being used as it looks quite a boyish font as it has no flicks, it will also be being used because it is simple yet bold for the children to read.

I will be using this font on the back and on the front of the card. This is because its simple and easy for young children to read and its also playful for the front of the card.

This is the font that I will be using on the young girls sleepover card.

This is because it looks quite child-like as if they have drawn by children, although this font doesn’t have flicks, which means the font will be sans-serif this is still quite a girly font.

This is the font that will be on the back of the card.

This font will be being used as it will be clearer for the girls to see rather than the other one because the font on the back of the card will have to be quite small to fit everything on.

This is also quite a feminine font, this is because of the way that they font is quite swirly.

This is the font that will be being used on the organic card.

This is because the font looks quite fancy and bold but at the same time it looks light and playful to fit the summer mood.

This font will be on the front of the card.

This is the font that will be being used on the back of the card.

This will be being used on the back of the card so that its clearer for people to see and its also light and bouncy to fit the summer mood.

Colour Scheme

This is the font that I will be using for the luxurious dessert card.

I will be using these colours on the card because these are quite rich and indulgent colours, this is because they are quite deep colours that represent richness and indulgent things,

this will give the audience a idea of what the desserts are going to be like.

The main colours on the front of the card will be red and orange, depending on which dessert is being done and cream .

The colours that will be being used on the back of the card are the same as they will be on the front. Though the title of the desert will be the same colour as whatever the main

colour on the front of the card is.

This is the set of colour schemes that I will be using on the Organic card.

This is because it fits the Organic feel and will give people a good idea of what kind of food is going to be used (healthy).

The main colour of the front of the card will be green.The background colour for this card will be cream with the font in green, making sure it is

the same colour as the green being used on the front of the card.

This is the font that I will be using on the Young Boys Birthday Party card.

I think that these colours should be used as they are typical boy colours that will make them enjoy the card more.

The audience will also be able to tell that the card is for boys as well just by looking at the colours that are going to be being used.

The main colour on the front of the card will be blue. This is because it’s a typical boy colour.The main colours on the back of the card will be orange or yellow, but blue may be used so that there's a

continuous theme.

These are the colours that will be being used on the Young Girls Sleepover Card.

These colours will be being used as they are typical girl colours which will make the card more interesting to look at and they will also know that the card is only for girls.

The main colour on the front of the card will be red, pink, and yellow.The colour on the back of the card will be the same.

Flat Plan

Organic card.

Front -

Back -

Background Colour.

Title Of dish - Varnished

Faded out image of the Dish for background.

Title of Dish/Prep time/Making Time/Serving amount.

Ingredients and Instructions.

Company logo.

Young Girls Sleepover Card.

Pink and White checked Boarder.

Picture of dessert.

Ingredients And Instructions.

Prep time/Serving

amount.

Luxurious Dessert Card.

Title of dessert.

Logo.

Title of dessert faded out.

Title of dessert.

Prep, cooking time.

Method.

Recipes

Luxury Dessert –Raspberry and Strawberry Ice Cream - Drizzled with Bailys and served with Strawberry palmers.

Ingredients- Ice Cream:

-60g Honey Roasted nuts.

-100g Raspberries.

-100g Strawberries.

-250ml Soya Custard.

-5tbsp Bailies.

-60g White caster sugar.

-70g White Marzipan.

Method – Making the Ice Cream:

-Break up the Honey Roasted nuts and put them in to a mixing bowl, then add 100g Raspberries, 100g of Strawberries, 250ml Soya custard, 5tbsp of Bailies and a couple blocks of Marzipan. Then blend until light and fluffy.

-Once everything is light and fluffy place in to Ice Cream glasses and leave in the freezer until frozen but slightly soft.

Method – Strawberry Palmers:

-Mix 3 lots of Strawberry zest on to the surface you are working on, place the pastry on top and then sprinkle more Strawberry zest over the top of that and fold in to a square.

-Add sugar to the pastry and fold again so that everything is sealed together.

-Bake in the oven until risen.

Luxury Dessert -Mango and Peach Ice Cream – Drizzled with Tia Maria and served with Lemon palmers.

Ingredients- Strawberry Palmers:-100g Granulated sugar.-3 Strawberry Zest.-185g Ready Rolled Puff Pastry.

Ingredients – Ice Cream:-60g Cashew Nuts.-100g Peaches.-100g Mango.-250ml Soya Custard.-5tbsp Tia Maria.-60g Caster Sugar.-70g White Marzipan.

Ingredients- Lemon Palmers:-100g Granulated sugar.-½ Lemon Zest.-185g Ready Rolled Puff Pastry.

Method – Making the Ice Cream-Break up the Cashew nuts and put them in to a mixing bowl, then add 100g Peaches, 100g Mango, 250ml Soya Custard, 5tbsp Tia Maria and a couple of blocks of Marzipan. Then blend until light and fluffy.-Once everything is light and fluffy place in to Ice Cream glasses and leave in the freezer until frozen but slightly soft.

Method – Lemon Palmers:-Mix ½ Lemon Zest on to the surface you are working on, place the pastry on top and then sprinkle more Lemon Zest on the top of that then fold in to a square.-Add sugar to the pastry and fold again so that everything is sealed together.-Bake in the oven until its risen.

Young Boys Birthday Party Card – Sweet chilli and apricot sausage Rolls served with a Chilli and Tomato dip.

Ingredients – Sausage Rolls:

-375g Puff Pastry.

-2tbsp tomatoes Ketchup.

-2tbsp Clear Honey.

-1 Egg.

-½ Table Spoon of Sage.

-75g Apricots.

-4tbsp Sweet Chilli Sauce.

-40g Pork Sausage meat Stuffing.

Method – Sausage Rolls.

-Pre heat oven at 220oc, Gas mark 7.

-Unroll Pastry and cut in half lengthways.

-Put sausage meat in a bowl with the honey, apricots and sage, season as you wish and mix together with a fork. Once it is mixed together split the mixture in to two half’s and create two long sausages.

-Brush the rolls with beaten egg and cut both rolls in to 10 pieces, once you have done this place them on to a baking tray.

-Bake for 10 minutes then reduce heat to 200oc, gas mark 6 and cook for a further 15 minutes until the pastry is golden.

Method – Dip.

- Mix any remanding chilli sauce and tomato ketchup together.

Young Boys Birthday Party Card – Home Made Lemon Chicken nuggets served with Honey and Mustard Sauce.

Ingredients – Lemon Chicken Nuggets:- 1lb Quorn chicken.-1 Egg.-1/4th a cup of Parmesan Cheese.-½ teaspoon of Paprika.-½ Teaspoon of garlic powder.-Salt & Pepper.-Cooking oil.-1 cup of Breadcrumbs.-1 Lemon.

Method – Chicken Nuggets-Chop the Quorn chicken in to small chunks and sprinkle with salt and pepper (not compulsory).-Squeeze a lemon in to another bowl and lightly beat the egg in a shallow bowl, mix the breadcrumbs cheese, paprika and garlic powder together.-Put the Quorn Chicken chunks in to the egg mixture and then in to the other bowl with the breadcrumbs, etc.. Make sure the chicken is fully covered.-Cook the chicken nuggets in the oven until golden.

Method – Dip.- Mix 3 table spoons of Mustard and honey in to a bowl and serve with Nuggets.

Ingredients – Chilli and Tomato dip:-3tbsp Tomato Sauce.-3tbsp Chilli Sauce.

Ingredients- Honey and Mustard sauce:

- 3tbsp Honey.- 3tbsp Mustard.

Young Girls Sleepover Card – Creamy Butterfly Buns.

Ingredients – Buns.

-250g unsalted softened butter.

-250g brown Caster Sugar.

-4 Free Range Eggs.

-250g White Self Raising Flour.

-195ml Milk.

-150g Butter.

-140G Icing sugar.

-A Jar of Cherries.

-One Jar of Jam.

Method – Buns.

-Pre Heat the oven at 180oc, Gas mark 4 and fill a bun tray with 12 bun cases.

-Put the butter and sugar in to a bowl and whisk until light and fluffy, add the eggs one at a time and whisk, then fold the flour in to the mixture.

-With adults help cut a circle in to the middle of the bun (not all the way down) and then cut the piece that’s just been taken out in half.

-Put a Spoon full of Jam in the hole and then icing on top.

-Then place the two cut out pieces on top with a cherry in the middle.

Method – Icing.

-Beat the butter in to a large bowl until soft, add the icing sugar and mix again.

If the mixture is too thick, add a little milk.

Ingredients – Butter Icing.-50g butter.-140g Icing Sugar.-1tbsp Milk.

Young Girls Sleepover card – Squidgy Brownie Squares Drizzled in Chocolate Sauce.

Ingredients – Squidgy Square Brownies:-200g Chocolate.-175g Unsalted butter.-325g Caster sugar.-130g Plain flour.-3 Eggs.

Method – Squidgy Brownie Squares.-Pre heat oven at 175oc, Gas mark 3.-Put the chocolate and butter in to a heatproof bowl over a pan on the cooker with water in the pan, once its melted add sugar and stir, once this is done add the flour and stir again.-Spoon the mixture on to a baking tray and cook for 30-35 minutes.

Method – Chocolate Sauce.- Melt the Chocolate over a pan filled with water until melted and drizzle over Brownies.

Ingredients – Chocolate sauce:- 400g chocolate.