Baby is at the childminders and I’m taking a break from sewing to have a cuppa and some wooly therapy. Yep, that’s a rusk. I’ve run out of biscuits. What are you all up to today?
After a slightly longer than anticipated outage due to Baby Pickles, I’m finally back in the bloggersphere.
It’s been a manic few months. Bubs has learnt to crawl, eat, shout, stand, roll over, cuddle and sometimes sleep so I haven’t really had much time for knitty, hooky, sewey or bakey goodness lately. Big sad face. However, I have managed to sneak in a couple of patchwork quilts for the little munchkin and I’m currently in the process of designing a long wide scarf for my bestest buddy. She is due to have a baby bestest buddy in January and wants something that will help keep bump toasty. I should have the pattern ready for that soon!
There will also be some exciting news mid November that I can’t wait to share.
In the mean time, you stay classy.
psssssssst! only 106 sleeps ’til Santa!
Morning! And Happy Tuesday to you!
Well this last week has been full of lovely things. The Sun finally got its hat on ( hip hip hip hooray!) and little E thankfully dropped a night feed so we now only wake up somewhere between 1am and the dreaded 3 am. This extra sleep has meant I’ve finally had enough energy to try some crafty, homely things.
Wednesday saw me trying no knead bread for the first time. I saw the recipe first on Attic24’s site back in Jan. If you don’t have a pot with a lid to put in the oven you can use a Pyrex bowl and tin foil. You are looking to create a steam oven to bake the bread in so I recommend laying two lengths of foil out in a cross shape on the kitchen work top. When the pot comes out of the oven after its initial heating it is absolutely ROASTING hot (as you would expect 🙂 ), place the pot in the middle of the cross, plop your dough in and then pull the tin foil up and crimp/scrunch together over the top so you don’t have to touch the sides. Unfortunately, it all got eaten before I got a chance to take some pics.
My next loaf will hopefully have jalapeno and cheddar in it. Will takes pics and post progress asap.
I decided to treat my yarn stash the other week and signed up for Little Boo Yarns’ Rainbow yarn club, this is what the post fairy brought this week:
Eeeep! Isn’t it gorgeous?! I shall be turning it into a bunny for E.
Sorry to type and run this week, the munchkin has just woken from her nap and is demanding food.
Hope you are all well, enjoy your week.
Afternoon all! Hope you are all well.
Since being pretty much strapped to the sofa with a newborn, I thought I’d use the time to share the recipe for my wedding cakes. Nothing fancy, just good honest sponge with oooey gooey filling.
The bottom layer was chocolate with chocolate frosting, middle lemon with vanilla frosting and top was orange with vanilla frosting. They were all then covered with ready to roll icing.
You will need:
Bottom – 12″ round cake tin
2.5 tsp baking powder
565g caster sugar
2.5 tsp vanilla extract
3 tubs Betty Crocker Chocolate Fudge Frosting
Middle – 9″ round cake tin
1.25 tsp baking powder
280g caster sugar
0.5 tsp vanilla extract
1 tsp lemon extract
2 tsp finely grated lemon zest
2 tubs Betty Crocker Vanilla Frosting
Top – 7″ round cake tin
0.75 tsp baking powder
170g caster sugar
0.75 tsp orange extract
1 tsp finely grated orange zest
1.5 tubs Betty Crocker Vanilla Frosting
3 packs of ready to roll icing will be sufficient to cover all 3 cakes.
Preheat oven to 160 degrees c for fan. Grease and line your tins.
Preparation method for all cakes:
~ Cream the butter and sugar together until pale yellow and fluffy.
~ Beat the eggs in one at a time, ensuring each is incorporated before you add the next.
~ Mix in the extracts
~ Sift in the flour and baking powder a little at a time and mix
~ Pour the mixture into the tin and place in the oven for the approx. time indicated below
Bottom 1 hr 55 mins
Middle 1 hr 30 mins
Top 1 hr 20 mins
Your cake will be ready when a tooth pick inserted into the middle of the cake comes out clean.
I cooked each cake separately to avoid any sinkage.
When cooled, cut the choc cake into 3 layers and the lemon and orange into 2. Spread each layer with a thick layer of frosting and reassemble the cakes. Cover the top and sides of each cake with another thin layer of frosting. This will help the ready to roll icing to stick. Roll out the icing and cover the cakes.
Next step? EAT! Om nom nom nom.
I purchased the cake stand and the cake base boards from amazon. You can find the stand here