Shop Mobile More Submit  Join Login
About Varied / Hobbyist Do you think that's wise?Female/Netherlands Recent Activity
Deviant for 5 Years
Needs Core Membership
Statistics 162 Deviations 1,248 Comments 9,977 Pageviews

Newest Deviations

Random Favourites


Coffee liqueur by Icedrop21
Coffee liqueur
O God, that men should put an enemy in their mouths to steal away their brains! that we should, with joy, pleasance, revel, and applause, transform ourselves into beasts!
~Cassio (in Shakespeare's Othello)

I found a recipe for coffee liqueur, and I was more than inspired to make it. Surprisingly it doesn't have a very strong coffee flavour, but it's very good nonetheless.
Spirit of the Forest by Icedrop21
Spirit of the Forest
Spirit of the Forest

All pictures by e-Sidera
MUAH: e-Sidera

Originally gathered and made for a photoshoot.

For a long time I had been wanting to make feathered wings, but not completely realistic ones. When I found a light gold with cream fabric I knew that was what I wanted to make the feathers from. I made the wings from thick metal wire and chicken fence wire. I sewed the feathers over this frame.

At the same time I had ordered a komon kimono which turned out to be too small for me. I was smart enough to look at the length of the kimono, but completely forgot to take note of the width. As it is the kimono is the perfect length for my use, but doesn't close far enough over my hips. Therefore I decided to do something untraditional with this kimono: wear it with the shoulders down. This holds best with an underbust corset, perfect to stick the frame of my wings into.

Unfortunately the frame of the wings tends to sag to the side as I walk, which might be solved by using an overbust corset. But for a photo shoot it worked perfectly fine.
Brioche with Camembert by Icedrop21
Brioche with Camembert
Qu’ils mangent de la brioche
~A 'great princess' (Jean-Jacques Rousseau's Confessions)

Sometimes you have these odd looking recipes and you just have to try them, even though the whole thought sounds alien to you. I've had a recipe for brioche filled with camembert laying around for years now, always wanting to make it but never finding the time (seeing as it takes up the bigger part of a day with all the waiting you do). The recipe claims it to be traditional in France, but I have never seen it there. Then again, I'm no expert on France.
As most of my adventures in the kitchen it didn't turn out like the image. When does it ever do? Even though I didn't exactly expect it to look like the picture, I wasn't prepared for the pure hideousness of the bread after the last stage of rising. I managed to somehow... push it and shape it until it was a little less.... ugly. The biggest problem being where I needed it to not sag far enough for the camembert and apple syrup to leak out the top. It mostly succeeded, and the end result is the common 'rustic' look I tend to give to food.

I'd like to enter this to the bake off contest of Still-Life-Stills so I did a quick translation of the recipe. I'm no good at translations, so I hope it's clear. If you want to use this recipe but you can't figure out what I mean at some points, feel free to ask.

Brioche filled with camembert and apple syrup

•    50 ml milk
•    30 g yeast
•    6 g salt
•    300 g flour
•    3 eggs + 1 slightly beaten
•    185 g soft butter
•    15 g sugar
•    1 camembert
•    50 apple syrup or mango chutney

Warm the milk until it's lukewarm. Pour in a bowl and mix in the yeast until it's solved. Add the salt, flour and eggs and knead in a kitchen machine for 10 minutes until its soft and elastic. Stir the sugar through the butter with a wooden spoon and add it bit by bit to the dough while continuously kneading. Only add the next bit of butter when the last bit has been mixed into the dough completely. Keep kneading the dough for another 5 minutes.
Cover the bowl with a damp cloth and leave the dough to rise in a warm place for 2 hours until it doubled in volume. Knead the dough quickly to get the air out, fold in two and cover it in the bowl again. Leave it in the fridge for 2 hours to get firm - but not hard.
Cut off a quarter of the dough and keep it aside. Take the large part of the dough and roll it out in a circle of ± 30 cm Ø.
Spread the apple syrup over the top of the camembert and place it upside down on the dough - syrup down first. Brush some of the egg over the camembert and carefully fold the dough up over the cheese, leaving the middle open. Brush some more egg over the edges of the dough. Roll out the remaining quarter of the dough and place it over the hole, letting it overlap slightly. Press it closed properly and turn over the bread on a baking tray.
Leave the bread to rise for another 45 minutes without covering it. Preheat the oven on 160 °C and bake the brioche for ± 30 minutes. Brush some egg over the top and bake it for another 5 minutes. Leave it to cool before eating.
Mask by Icedrop21
“Behind every mask there is a face, and behind that a story.”
~Marty Rubin

I created this mask with a simple plastic mask base and plaster cast for a Halloween outfit. I held the plastic base over a shape to make sure it wouldn't sag under the weight while the plaster was drying, but it turned out the shape was just too narrow. In result the mask fits a little too tighly over my face, which means I get a lot of condensation on the inside while wearing it for a longer time. Good thing I wasn't planning to wear it for hours anyway.

This is made for the 'Scariest Costume' category of the Trick or Treat contest from :iconcrartisancrafts:
Trick or Treat Contest 2014


Do you think that's wise?
Artist | Hobbyist | Varied
Hi again. I'm such a slow journal-writer, hm?
Well, I just started a blog, which will tell about all of my hobbies. I hope I will be able to keep that one more active than I do this dA journal ;)
If you are interested in photography, costumery, cooking or just me, do check it! Find it at
  • Mood: Delighted
  • Listening to: Tsubasa Chronicle OST
  • Eating: anything
  • Drinking: tea

AdCast - Ads from the Community



Add a Comment:
xAlphaKittyx Featured By Owner Feb 9, 2015  Hobbyist
Thx for the fave~! ^^
daeien Featured By Owner Dec 21, 2014
Happy Birthday! :D :party: :cake: :party: :D
SpiderCoffee Featured By Owner May 12, 2014  Hobbyist General Artist
Thanks for faving <3
Berry-Cosplay Featured By Owner Apr 8, 2014  Professional Artisan Crafter


Thank you so much for the :+fav: of:

Reyson Cosplay by Berry-Cosplay

If you are interested in more Cosplay-stuff and winning GIVEAWAYS, check out:

AseliaNL Featured By Owner Mar 17, 2014  Hobbyist Photographer
thanks for the fav +fav… means alot to me!
Icedrop21 Featured By Owner Mar 28, 2014  Hobbyist General Artist
You thank you for making the picture and posting it :D
daeien Featured By Owner Dec 22, 2013
Happy Birthday! :D :party: :cake: :party: :D
Icedrop21 Featured By Owner Dec 22, 2013  Hobbyist General Artist
Thank you :D
daeien Featured By Owner Dec 22, 2013
Ishtarduzell Featured By Owner Dec 21, 2013

Happy Birthday darling!!! :D…

hope you like it ;)

Add a Comment: