Scentsy Decor Inspiration: The Mediterranean

 With the wet weather we've had in London this week I would love to get away to the Mediterranean again for the warmth, food and gorgeous colours.  So thus my Decor ideas today for Scentsy is inspired by my trip to the South of France back in 2005.  It was in the winter but it was warm enough to sit outside in the cafe's and the ocean was just as blue. I find it interesting how all the houses and the rooftops seemed to compliment the pastel blue of the ocean...with soft corals, grays, pinks and light greens.  But isn't mother nature the perfect person to consult for home design?

I've picked the Armerina full size Scentsy warmer....with a "cool blue of the Mediterranean in a design reminiscent of ancient Roman sculpture" and the Contenta Mid size Scentsy Warmer with a creamy tan colour and 'sandy' base.  For Scentsy bars I've picked:  'Ocean', 'Mediterranean Spa' and as these pictures are from the south of France 'French Lavender'.

To buy any of these Scentsy products click here.

Design Inspiration: Pantone

Have you ever seen this Pantone postcard making its way around the internet? 

well here's my version....Scentsified:

Scentsy Scent List

I thought it would be helpful to have a List of all the Scentsy Scents you could download and print off.  Sometimes its difficult to always flip through the catalogue to find the scents section all the way in the back.  This will make it easier to see all the scents on offer in an easier, more compact form:

Scentsy Scent List

1 yr Scentsiversary: Lessons

I've been seeing a lot of my fellow Scentsy consultants post recently about how this last year since joining Scentsy has been the best year of their lives.  For me I think of that ever famous quote from Tale of Two Cities, "It was the best of times, it was the worst of times".  If I can be honest this last year hasn't been as easy for me as it has some of the others .  I've thought of giving up with Scentsy many many times which isn't surprising considering the first year is always the toughest for new businesses.  I've worked extremely hard and I'm not to where I wanted to be in a year.  Part of me has struggled with jealousy and a little bit of resentment towards those who've found it easy.  I wanted to find something for once easy and to succeed so badly.  I felt like I had paid my dues with the years of career struggles, unemployment and sheer burden of trials I've dealt with and that I deserved to finally have something come to me.  Well the universe always has different ideas about the speed of a person's progress.  I've been forced to learn patience with Scentsy.  I don't think its the universe's way of punishing me...but making it so when I finally do well (which it will come)....and that things do progress....it will be all the more sweeter. On the other hand---I haven't completely failed this year.....I need to give myself credit for the successes I've had......I DO have a team and I DO have a wonderful bunch of customers...... its the first time I've had a regular income in FOUR years.  Its not perfect yet but its a start and I'm really really grateful for what I do have. 

This year has been the year for personal growth... I've grown LEAPS and BOUNDS as a person.  I've done things I never expected I'd do.  I never imagined I'd be getting out and doing events, shows and putting myself out there to spread the word about Scentsy.  I'm learning to get over fears and to believe in myself again.  Going through as much as I have is such a hit to someone's self confidence.  Through Scentsy I'm realising that I have a lot more to give than I initially thought, that I can make a difference in people's lives....that I can be the one to make a difference.  I'm finding a purpose again and slowly getting myself out of a very tough and big hole I've been in.

I've made friends with people through Scentsy....and I've even thrown parties believe it or not!  Shy little...anti-social me....has thrown parties! 

Even if I don't win awards or qualify for the free trips and bonuses because of sales or recruits (yet)......the gift of personal growth I've gained this year is worth more than all these combined.  I believe there's a reason Scentsy came into my life.....but I know that there's so much more to look forward to with it in future. 

I'm grateful for the opportunity and grateful for this huge blessing.  I know my story is just one of many who talk of the blessing this company has been.  I know that if you decide to take the leap and Join Scentsy whether it be next week, sometime this year or 5 yrs down the line....the journey will be different for all of you....but still just as wonderful as my experience has been so far. 

Thank You Scentsy.  Here's to many more years in future. xoxoxo

Scentsy Bar ♥: Happy Birthday

Happy Birthday deserves a bit of Scentsy Bar Love this week with Scentsy Europe's first birthday on the 18th April.  Its a Candy-licious confection of sparkling sugar, fluffy whipped cream and vanilla extract.  Smells exactly like those birthday cakes we all had as a kid....you know the white ones with the huge pink frosting that your mother always told you to keep your fingers out of?  The pink packaging of course is the perfect final detail for this lovely little bar of goodness.

Have you ever watched the television show Cake Boss?  I have to admit I find their mobster/New Jersey accents quite hilarious and I also think its pretty amazing what Buddy can do with a cake.  Anyway....I found this lovely recipe of his to share that I found on Oprah.  Its no bar of Happy Birthday...but I'm sure will be a hit for those special occasions in your life:

Red Velvet Cake with Cream Cheese Frosting

Servings: Serves 12–16

Ingredients

• 2 1/4 cups sifted cake flour (not self-rising)
• 1/4 cup Dutch-process cocoa powder
• 1/2 tsp. salt
• 8 Tbsp. (1 stick) unsalted butter , at room temperature
• 1 1/2 cups sugar
• 2 large eggs , at room temperature
• 2 Tbsp. liquid red food coloring
• 1 tsp. vanilla extract
• 1 cup buttermilk , at room temperature
• 2 tsp. distilled white vinegar
• 1 tsp. baking soda

• 2 packages (8 ounces apiece) cream cheese , at room temperature
• 8 Tbsp. (1 stick) unsalted butter , at room temperature
• 2 1/2 cups confectioners' sugar , sifted
• 1 tsp. vanilla extract
• Pinch of salt

Directions

To make cake: Preheat oven to 350°/180 C. Grease two 9" x 2" round cake pans. Line bottoms with parchment paper; grease.

Sift flour, cocoa, and salt into a bowl.

In stand mixer with paddle attachment, beat butter at low speed until creamy. Add sugar; blend on medium speed, scraping bowl occasionally, until fluffy, about 3 minutes. Add eggs 1 at a time, mixing well after each. Scrape bowl; add food coloring and vanilla. On low speed, beat in flour mixture in thirds, alternating with buttermilk, beginning and ending with flour mixture. In small bowl, stir together vinegar and baking soda. Stir into batter. Divide batter between prepared pans; spread evenly. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pans 10 minutes. Run a knife around edges and turn layers out onto racks. Remove paper and flip cakes; cool completely. Freeze for 30 minutes.

To make frosting: In stand mixer with paddle attachment, beat cream cheese and butter at medium speed until smooth, about 1 minute. Add sugar, vanilla, and salt. Blend on low speed for 30 seconds; beat on medium-high until fluffy.

To assemble: Cut layers in half horizontally with a serrated knife. Place 1 layer, cut side up, on a serving plate; spread with 1/2 cup frosting. Repeat twice. Add last layer, top side up. Ice cake thinly with 3/4 cup frosting to crumb-coat. Refrigerate 20 minutes; finish frosting.