1. Mood Board, Flat Plan and
Recipes.
Stephanie Westerman

5. Style sheet

6. 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.

7. 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.

8. 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.

9. 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.

10. Colour Scheme

11. 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.

12. 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.

13. 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.

14. 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.

15. Flat Plan

16. Organic card.
Front - Background Colour.
Title Of dish - Varnished
Title of Dish/Prep
time/Making
Time/Serving amount.
Back -
Faded out image of the
Dish for background.
Company logo.
Ingredients and
Instructions.

17. Young Girls Sleepover Card.
Pink and White
checked
Boarder.
Picture of dessert.
Prep
time/Serving
amount.
Ingredients And
Instructions.

18. Luxurious Dessert Card.
Title of dessert.
Logo.
Title of dessert.
Title of dessert faded out.
Prep, cooking time.
Method.

19. Recipes

20. Luxury Dessert – Luxury Dessert -
Raspberry and Strawberry Ice Cream - Mango and Peach Ice Cream –
Drizzled with Bailys and served with Strawberry palmers. Drizzled with Tia Maria and served with Lemon palmers.
Ingredients- Ice Cream: Ingredients- Strawberry Palmers: Ingredients – Ice Cream:
-100g Granulated sugar.
Ingredients- Lemon Palmers:
-60g Honey Roasted nuts.
-60g Cashew Nuts. -100g Granulated sugar.
-3 Strawberry Zest. -100g Peaches.
-185g Ready Rolled Puff Pastry. -½ Lemon Zest.
-100g Raspberries. -100g Mango. -185g Ready Rolled Puff Pastry.
-250ml Soya Custard.
-100g Strawberries.
-5tbsp Tia Maria.
-250ml Soya Custard. -60g Caster Sugar.
-70g White Marzipan.
-5tbsp Bailies.
-60g White caster sugar.
Method – Making the Ice Cream
-70g White Marzipan. -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.
Method – Making the Ice Cream: Then blend until light and fluffy.
-Break up the Honey Roasted nuts and put them in to a mixing bowl, then -Once everything is light and fluffy place in to Ice Cream glasses and
add 100g Raspberries, 100g of Strawberries, 250ml Soya custard, 5tbsp of leave in the freezer until frozen but slightly soft.
Bailies and a couple blocks of Marzipan. Then blend until light and fluffy.
Method – Lemon Palmers:
-Once everything is light and fluffy place in to Ice Cream glasses and leave in
-Mix ½ Lemon Zest on to the surface you are working on, place the
the freezer until frozen but slightly soft.
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
Method – Strawberry Palmers:
together.
-Mix 3 lots of Strawberry zest on to the surface you are working on, place -Bake in the oven until its risen.
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.

21. Young Boys Birthday Party Card –
Young Boys Birthday Party Card –
Home Made Lemon Chicken nuggets served with
Sweet chilli and apricot sausage Rolls served with a Chilli and Tomato dip.
Honey and Mustard Sauce.
Ingredients – Sausage Rolls: Ingredients – Chilli and Tomato dip: Ingredients- Honey and Mustard
Ingredients – Lemon Chicken Nuggets:
-375g Puff Pastry. -3tbsp Tomato Sauce. - 1lb Quorn chicken. sauce:
-3tbsp Chilli Sauce. -1 Egg.
-2tbsp tomatoes Ketchup. - 3tbsp Honey.
-1/4th a cup of Parmesan Cheese. - 3tbsp Mustard.
-2tbsp Clear Honey. -½ teaspoon of Paprika.
-½ Teaspoon of garlic powder.
-1 Egg. -Salt & Pepper.
-Cooking oil.
-½ Table Spoon of Sage. -1 cup of Breadcrumbs.
-75g Apricots. -1 Lemon.
-4tbsp Sweet Chilli Sauce. Method – Chicken Nuggets
-40g Pork Sausage meat Stuffing. -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
Method – Sausage Rolls. powder together.
-Pre heat oven at 220oc, Gas mark 7. -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
-Unroll Pastry and cut in half lengthways. is fully covered.
-Cook the chicken nuggets in the oven until golden.
-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. Method – Dip.
- Mix 3 table spoons of Mustard and honey in to a bowl and serve
-Brush the rolls with beaten egg and cut both rolls in to 10 pieces, once with Nuggets.
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.

22. Young Girls Sleepover Card – Young Girls Sleepover card –
Creamy Butterfly Buns. Squidgy Brownie Squares Drizzled in Chocolate Sauce.
Ingredients – Buns. Ingredients – Butter Icing.
-50g butter. Ingredients – Squidgy Square Brownies: Ingredients – Chocolate sauce:
-250g unsalted softened butter. -140g Icing Sugar. -200g Chocolate. - 400g chocolate.
-1tbsp Milk. -175g Unsalted butter.
-250g brown Caster Sugar.
-325g Caster sugar.
-4 Free Range Eggs.
-130g Plain flour.
-250g White Self Raising Flour. -3 Eggs.
-195ml Milk.
Method – Squidgy Brownie Squares.
-150g Butter. -Pre heat oven at 175oc, Gas mark 3.
-140G Icing sugar. -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
-A Jar of Cherries. this is done add the flour and stir again.
-One Jar of Jam. -Spoon the mixture on to a baking tray and cook for 30-35 minutes.
Method – Chocolate Sauce.
Method – Buns. - Melt the Chocolate over a pan filled with water until melted and drizzle
-Pre Heat the oven at 180oc, Gas mark 4 and fill a bun tray with 12 bun
over Brownies.
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.