On Typography, Food illustration and chestnut pie! + free printable decoration
Lately, I have been thinking about doing some extra things for my business. I mostly want to expand the different kinds of things I make or offer. I would love it to have a big amount of products so that there is truly something for everyone.
Something that I love about autumn is the different kinds of nuts you can collect. I love going out and find myself some chestnuts.
Other things I really love are the autumn colours and baking. So I decided that I wanted to make a combination.
I love to make (and eat) chestnut pie. So that is the first recipe I have tried for now.
I tried my hand at food illustration and typography. Maybe it wasn’t the best move to try to do that in watercolours.
Some things I have learned;
- You don’t write straight just like that (probably)
- My handwriting is still terrible
- Decorative writing is hard
I think the main thing I could have done better is to first draw some lines so I could have the text straight.
In the end I made two versions; one entirely handwritten, the other partly handwritten. Both of them are available as printables if you click the links below.
Let me know which one you like best! Personally I like the digital version better!
For the people who would like the whole recipe and some more detailed photo’s and descriptions, I also just typed the whole thing out.
- 250 gr of chestnuts
- 100 gr of butter
- 100 gr sugar
- Vanille Sugar
- 3 eggs
- a little salt
The first step is to wash your chestnut. Floating chestnuts are bad, so beware for those. After you have washed them, cook them for 5 a 10 minutes.
After you have peeled the, cook the chestnuts in a pan and makes sure all of them are below the water. After 30 min take them out and let leak and dry before mashing them.
Separate the eggs and whip the butter with the egg yellows and sugar. Add a little salt in the mix. Then mix the mashed chestnuts through the batter.
Whip the egg whites separate until fluffy. Then mix the two together very carefully so the batter stays fluffy and light.
After this, you can evenly distribute the batter over a cake form. Be careful to either choose a silicone one or to completely cover the form with greaseproof paper or the iron will cause discolouration.
The cake will have to bake 45 minutes till an hour on 150 degrees Celsius.
After the cake is baked it will still be soft and easily break so it is best to not move it till cooled down. You can finish it off with powdered sugar.
I hope you enjoy this and let me know if you make it! Also, I would love to know if you have any typography tips!
Also any other product ideas are more then welcome!