EVERYDAY BEAUTIFUL A-LINE APRON WRAP SKIRT IN BLACK LINEN

Basically THE skirt that looks great on everyone. 
Impeccably sewn of gorgeous washable linen in the perfect weight that works for work or play. A flattering higher-waisted wrap and a length that magically works on any height. Side pockets (always), extra-long ties and extra front wrap fabric make this apron skirt work for a multitude of body types. A staple for any wardrobe, we have been told that wearing our A-line Apron Wrap Skirt makes you feel “everyday beautiful” -EXACTLY what we were going for.
Available in 5 colors (black, natural, moss green,  french blue, mustard and soft pink). 

A LIFETIME PIECE. DESIGNED AND HANDMADE IN THE UNITED STATES

FABRIC:
Multi-seasonal
100% washable mid-weight (7.1 ounces) European Linen.
Color is black.
(Also available in Natural, Moss Green, French Blue and soft pink)

SIZE:
Size 1: Fits most from US size 2-12. Extra yardage and long ties.
Size 2: Fits most from US 12-18. Extra yardage and long ties. 

Larger sizes are happily made to order. Please email us at info@libbiesummerslabel.com to place your order.
Allow 6-8 weeks for delivery.

FIT:
So flattering with an easy opening to wrap close, a higher waist so ties don’t roll over the top and generous side pockets. Extra fabric and long ties allow the skirt to become and apron to protect any clothing.

POCKETS:
ALWAYS. Generously-sized inseam pockets. 

CARE:
Linen becomes softer and more absorbent after each wash! Wash on low temperatures in lukewarm or cold water with like colors. Use the gentle machine cycle and a mild detergent to protect the fibers. Feel free to tumble dry on low temperatures. Remove from the dryer when still slightly damp to avoid the linen becoming stiff and hang or lie flat to finish off the drying process. Iron...only if you can't live with yourself if you don't. We rarely iron.

STYLING:
We designed our skirt using a heavier linen to work for any season. For late Summer/Fall, we have styled this with a button up cream linen top, grey blue knee-high cotton socks, our Brigitte Headscarf in black Linen and a fancy lug soled buckled and tied black oxford.

FOOD-INSPIRATION:
Grapes

Chocolate Cabernet Naked Cake

Chocolate Cabernet Naked Cake
Serves 12

What you need:
For Red Wine Syrup:
¾ cup Cabernet
½ cup brown sugar

For Cake:
3 ½ cups cake flour
½ cup high quality cocoa powder
2 teaspoons baking powder
½ teaspoon cinnamon
½ teaspoon salt
16 tablespoons butter (2 sticks), room temperature
2 ½ cups sugar
4 eggs, room temperature
2 cups Cabernet or other full bodied red wine
Red food coloring (optional)

For Frosting:
6 egg whites
1 ½ cups sugar
6 sticks butter, room temperature
1 ½ tablespoons vanilla paste

What to do:
For Red Wine Syrup:
In a medium saucepan over low heat, add the sugar and wine and whisk together until the sugar has dissolved. Set aside.

For Cake:
Preheat the oven to 350° F. Spray three 8-inch round baking pans with nonstick cooking spray, line with parchment paper, and spray the parchment paper. Set aside.

In a medium mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking powder and salt. Set aside.

In a standing mixer fitted with the paddle attachment add the butter and sugar. Mix on medium speed until light and fluffy. Reduce the mixer speed to low and add the eggs, one at a time, mixing until each is fully incorporated. Mix in the flour mixture and wine, alternating with each. Scrape down the bowl as needed. Add the vanilla paste and mix until combined. At this point if you want your cake to have a more prominent red color, you can add a little red food coloring.

Divide the batter evenly between the prepared cake pans. Bake until a toothpick inserted in the middle of the cake comes out clean (about 30 to 40 minutes). Remove from oven and allow to cool in pans completely.

For Frosting:
In a medium saucepan over low to medium heat combine the egg whites and sugar. Stir constantly until the egg whites reach 160˚ F and the sugar has completely dissolved. Transfer to a standing mixer fitted with a whip attachment. Whip on medium speed for 1 minute. Slowly increase to high speed. Whip until the egg whites are stiff and glossy. Add in the butter 2 tablespoons at a time. Add in the vanilla paste. Continue whipping until the buttercream is light and airy.

To Assemble:
When cakes are completely cool cut each in half lengthwise with a serrated knife (your making 6 layers). Working one layer at a time, place it on your chosen cake stand (cut side up). Brush with a very thin layer of the cabernet syrup and allow it time to seep into the cake. Place about a ½ cup of frosting in the center of the cake layer and spread it out evenly all the way to the edge. Don’t frost the sides, this is what makes it a “naked cake”! Continue this process with the next 5 layers of the cake ending with a thicker layer of frosting on top of the cake. Decorate the top of the cake with grapes and flowers if you like.