To me, fearless is not the absence of fear. It’s not being completely unafraid. To me, fearless is having fears. Fearless is having doubts. Lots of them. To me, fearless is living in spite of those things that scare you to death. Fearless is falling madly in love again, even though you’ve been hurt before. Fearless is walking into your freshmen year of high school at fifteen. Fearless is getting back up and fighting for what you want over and over again… even though every time you’ve tried before, you’ve lost. It’s fearless to have faith that someday things will change. Fearless is having the courage to say goodbye to someone who only hurts you, even if you can’t breathe without them. I think it’s fearless to fall for your best friend, even though he’s in love with someone else. And when someone apologizes to you enough times for things they’ll never stop doing, I think it’s fearless to stop believing them. It’s fearless to say “you’re NOT sorry”, and walk away. I think loving someone despite what people think is fearless. I think allowing yourself to cry on the bathroom floor is fearess. Letting go is fearless. Then, moving on and being alright… that’s fearless too. But no matter what love throws at you, you have to believe in it. You have to believe in love stories and prince charmings and happily ever after. That’s why I write these songs. Because I think love is fearless.
HAPPY BIRTHDAY LIZ HUETT! :)
The 6 singles from Speak Now
A few weeks ago, we threw an afternoon tea for our press friends in the U.K to tell them about the U.K launch of Taylor’s fragrance, Wonderstruck
As most of you couldn’t be there, we thought we’d share some recipes from our U.K Wonderstruck press event party with you, so you too, can celebrate the launch of Wonderstruck in the UK, at home!This week’s recipe is for “Wonderstruck Fairy Cakes”. This fairy cake was inspired by some of the fragrance notes in Wonderstruck, such as, Vanilla!Wonderstruck Fairy Cakes
For the cake;
Add the butter, sugar, vanilla essence, eggs and flour to the food processor and blend until smooth.
- 125g butter
- 125g caster sugar
- 1/2 teaspoon vanilla essence
- 2 large eggs
- 125g self-raising flour, sifted
- 2 tablespoons milk
- Food Processor
Add a little milk and pulse - add enough milk to achieve a soft, dropping consistency.
Divide the mixture between 12 bun cases in a muffin tin. Bake in the oven at 200°C (Electric oven | Electric fan oven 180°C | Gas Mark 6) for 10 - 20 minutes until cooked and golden on top. Don’t overcook the fairy cakes otherwise they will dry out. Lift the fairy cakes out of the muffin tin and leave to cool on a wire rack.
For the icing;
- 140g/5oz butter, softened
- 280g/10oz icing sugar
- 1-2 tbsp milk
- few drops of purple food coloring
- chocolate popping candy
- Gold dust
Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.
Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture.
Stir in the food colouring until well combined.
Put the popping candy in a small bag, spoon in the gold dust, and shake to cover candy
Pipe the cream on top of the cake, sprinkle on top of the cake
###Keep an eye out next week for our recipe for Wonderstruck Raspberry and Vanilla Cream Tubes…P.S don’t forget: Wonderstruck launches in the U.K on Aug 1st!
@taylorswift13: Eye contact. Important.
