The Carrie Diaries DIY splatter purse

Saturday, February 15, 2014

I'm not the only one completely addicted to "The Carrie Diaries", in saying that I can't be the only one lusting after a replica of Carrie's nail polish splatter purse. The story goes, the black satchel belonged to carrie's mother before she passed away and carrie has become very attached to it for that exact reason. One day carries sister Dorrit borrows the purse and somehow a bottle of white nail polish leaks and leaves a giant white splotch on the purse. Of course carrie becomes quite upset (as we all would), and decides to fix it....creating the iconic nail polish splatter purse!!!

After much research trying to find a good copy I found that the few replicas for sale online (check etsy) are not really up to my standard, so my only choice was to DIY it.

What you will need

  • Black satchel (any will do but I found a similar one at Urban Outfitters)
  • Nail polish (white, red, pink & green)
  • Newspaper (so you don't get nail polish everywhere)
  • Pencil (white preferably)
  • Picture of carries bag (if you want to copy the lines and spots)


  • Lay newspaper down and place satchel on top
  • Start with the white polish (either use the brush or pour it carefully out the bottle)
  • Repeat with red and green polish
  • Once dry, write with white pencil, the name "Carrie" or any other name
  • Paint over the pencil with pink polish

Recipe: New York Baked Cheesecake

Monday, February 4, 2013


  • 1 x 250 grams plain sweet biscuits (I use Arnott's Arrowroot)
  • 125 grams unsalted butter, melted
  • 750 grams cream cheese, room temperature (I use Coles spreadable cream cheese)
  • 215 grams (1 cup) castor sugar
  • 1/2 tsp vanilla extract
  • 2 tsp lemon juice (squeezed or bottled)
  • 2 tbs plain flour
  • 4 eggs
  • 300ml sour cream


Step 1:
Preheat oven to 160°C. Line the base of a 23cm (base measurement) spring form pan with non-stick baking paper.

Step 2:
Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined (make sure to remove any biscuits that refuse to be crushed). Transfer to the lined pan. Press the biscuit mixture firmly over the base. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

Step 3:
Meanwhile, use an electric mixer to beat the cream cheese, sugar, vanilla and lemon juice in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.

Step 4:
Take the pan out of the fridge and spray the sides with oil and cut enough baking paper to line the sides, the oil will help it stick. Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 & 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar (I close the oven door with a wooden spoon between), for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill. For best results, leave overnight.