Monday

I have been distracted lately with a few different projects that have been taking up lots of time, mainly quilting, crochet and taking silly photos of cakes! I have also been working on a new venture with my cousin - more on that to come. Unfortunately all of this has left little time for blogging although I managed to take a few snaps of the blanket I have been working on. I had a massive stock of navy wool that needed to be used up so I decided to use it to create a giant granny square. I used the same technique that you would use to make traditional granny squares and just kept on going. It should be ready just in time for summer picnics!



It is also almost time for international knit in public day and yarn bombing day so I will be getting the knitting needles out again!

cottage industry

I am tentatively toying with the idea of selling some of my creations online. I have lots of ideas for handmade goods that I want to look into but at the moment I am focusing on crochet accessories - collars, cuffs, hats and perhaps little lacy gloves. I have been making prototypes but I want to get the design just right before I think about selling them as I could never send anything out unless I was completely happy with it. Here is my latest prototype, it's a slanted shell stitch collar with a front button fastening. It would look very lovely over almost any outfit. I really love it but would have to make another as I want to keep this one for myself - I have to learn not to get too attached! I will update on my shop when I am closer to opening it, whenever that will be!

pflaumenkuchen

I took some time out from quilting like a crazy person to make good use of some plums that needed to be eaten. The cake turned out well and looks so pretty! Here is the result


Recipe:

Ingredients

200g of butter (at room temperature) plus some for greasing
8 red or purple plums
140g of caster sugar, plus a little extra
3 eggs
grated zest of 1 lemon
175g of self raising flour
6 tbsp whole or semi skimmed milk
6 heaped tbsp of jam (jelly) - I had black current although you can use jam made with any red fruit.
1 tbsp black current cordial (or any red fruit cordial)
1 tbsp water

For the cake

Pre-heat the oven at 180 degrees centigrade

well grease a baking tin
de-stone and slice the plums fairly finely
using an electric whisk, beat together the butter and sugar until pale
add the lemon zest and beat
finally beat in the flour and milk
spread the mixture evenly into the baking tin
arrange the plums on top of the cake mixture as nicely as you can
sprinkle the extra sugar over the top
bake for an hour or until you can insert a knife and it comes out clean

take the cake out of the tin and leave it to cool - I got it out by turning it upside down onto a plate and then the right way round on another plate.

Leave to cool

For the glaze

stir the jam, cordial and water in a pan on a low heat until it has the consistency of syrup.
brush over the cake and leave to set.

Enjoy!

long weekend

Some of my friends decided to have a little get together to celebrate the royal wedding on Friday. None of us are particularly patriotic, this was more of an excuse to get together and eat cake! I made some crochet bunting and my "English Rose" cupcakes. I made basic vanilla cupcakes and added rose water to the frosting, the two flavours complimented each other really well. I put the recipe below.









Recipe - this made me around 16 cakes

For the cakes:

250 grams self raising flour
250 grams unsalted butter (at room temperature)
250 grams castor sugar
4 eggs
2 tbsp milk
1 tsp vanilla essence

Preheat the oven to 200 degrees celsius

Mix the flour, butter, sugar and eggs in a bowl with an electric hand whisk.
When the mixture is combined add the milk one table spoon at a time and whisk.
Add the vanilla essence and whisk.
Divide the mixture between cupcake cases and put on a baking tray and bake for 15 to 20 minutes until the cakes are springy. You can test if they are done by inserting a knife into the center of the cake - if the knife comes out clean the cakes are done.

For the frosting:

125 grams butter (at room temperature)
250 grams of icing sugar
Rose water to taste - I started off with 1 tsp although I added more
Pink or red food colouring (optional but it makes them much prettier!)

Mix the butter and icing sugar in a bowl with a spoon before whisking with an electric hand whisk
Add the rose water and food colouring and continue to whisk - the more you whisk the lighter and fluffier your frosting will be
You can either pipe the icing on or use a spoon.



Tchin Tchin!