Brownie Love

For as much as I love cake, and I do love cake in all their disguises, I can’t really eat a lot of it in one sitting. In that case my stomach is quite sensitive and I can’t have too much of a good thing (it’s smarter than my brain).

But if anything has to come close to me polishing off a tray, it has been the River Cottages Beetroot Brownies. I make a whole tray which I could easily demolish in a day. My other weakness is Jack Munroe’s Vegan banana bread from her book a girl called jack, that never stands a chance.

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But back to Brownies…
Mr CM has claimed that this is more cake than brownie and he would like to think he knows as he is a self-appointed brownie expert (or so he thinks.) Actually off subject again. Last year I was requested for his birthday to make him a cake of such monstrosity that I’m certain it would be something you would only see on an extreme baking. Instruction were as follows.

A layer of Nigella’s devil’s food cake, a layer of fluff, then a layer of Hummingbird’s American style Brownie, followed by another layer of fluff and then topped with Nigella’s Christmas Rocky Road.

No one has even seen anything so decadent (probably). The sugar content alone should have given it a health warning label. It struggled to stay up. But after a few days of the layers melting into each other he made the bold statement every baker wants to hear, “That Brownie was the greatest thing I’ve ever eaten”. ( I wish I had taken a photo of this)

So Back to this cake style brownie. My ,my, my it’s the bomb! The beetroot gives the cake a moisture you really wouldn’t expect (even after being left in the fridge) and it goes on for days and days and is still perfect…if not a bit better!

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I  I reduced the eggs to two because of Mr CM’s allergies (he claims it still affected him anyway) and I didn’t notice a difference in the quality. I also did not add any substitutes to it. I did have to leave it a bit longer in the oven (30 mins, but that could just me my crap oven)

It’s no angel, it has lots of sugar in it,,,,but it also has beetroot so that’s good! I wonder if you could make a sugar free version of this?

I’ve lifted the recipe straight from River Cottage, I’m sure Hugh wont mind.

http://www.rivercottage.net/recipes/chocolate-and-beetroot-brownies

  • 250g unsalted butter, cut into cubes
  • 250g dark chocolate (about 70% cocoa solids), broken into pieces
  • 3 medium eggs
  • 250g caster sugar
  • A pinch of sea salt
  • 150g self-raising flour (wholemeal ideally but white works well too)
  • 250g beetroot, boiled until tender, cooled, peeled and grated

Method

Grease a shallow baking tin, approximately 20 x 25cm, and line the base with baking parchment.

Put the butter and chocolate in a heatproof bowl. Set the oven at 180°C/Gas Mark 4 and put the bowl in it for a few minutes until the chocolate and butter start to melt.

Stir, then put back in to the oven for a few more minutes to melt completely. Of course, you could melt them together in the traditional way, over a pan of hot water, but it is a shame not to exploit the warming oven.

Whisk the eggs and sugar together in a large bowl until combined then beat in the melted chocolate and butter until smooth.

Combine the salt with the flour, sift them over the chocolate mixture, then gently fold in with a large metal spoon. Fold in the grated beetroot – be careful not to over-mix or it will make the brownies tough.

Pour the mixture into the prepared tin and smooth the top with a spatula. Bake for 20 – 25 minutes; when the brownies are done, a knife or skewer inserted in the center should come out with a few moist crumbs clinging to it.

Don’t be tempted to overcook them or they will be dry. Remove the tin from the oven and leave on a wire rack to cool before cutting in to squares.

I’m already missing  the Great British Bake Off now It’s finished. I’m trying to fill the gap with Australian Masterchef, but it’s just not the same. Its a bit like comparing a Great Dane to a Chihuahua.

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Baking for Wonderland

The final part of the Alice In Wonderland trilogy is here, the baking one.

I started to think about what would be fitting for a mad hatter tea party.  I really could have done with Heston Blumenthal mojo. I was still hanging onto my library copy of Sprinklebakes and there is quite a bit of AIW recipes in  there, but they were so ambitious and required time & skills that sadly I had to by pass most of the lovely things in the book. I did make the mushrooms again , the kids weren’t impressed but the adults appeared to be. (Unless they were being polite).

For the tea party savory bit I wanted to keep it simple as I was feeding both kids and adults (I don’t like going to a kids party and not be offered a sandwich or a cuppa) so the plates included ham sandwiches in the shape of love hearts,  Chesse sandwiches in the shapes of stars, cucumber in love hearts again (they didn’t hold very well), little peanut butter and jam rolls (a revelation to some) and the Australian classic fairy bread which is just cake decorating sprinkles on buttered white bread.

party food

The obligatory mini pizza’s, sausage rolls and bread sticks made an appearence. As well as what I thought great idea of getting some cups of sliced cucumber, peppers and carrots with hummus in the middle, surprisingly these went untouched..what a waste….my fault. Now looking at the above picture someone does have their hands on it, but that’s as far as that went.

After a good 45 min break as the kids were too full for pudding, I did the uncomplicated fruit kebab’s, using biscuit cutters to cut out the shapes. (which only 2 kids wanted but the adults dove at them) , and frogs in ponds Freddo frog in jelly. Some kids didn’t want them either I sat I the sun finishing all the left over jelly.

The baking

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I had my baking day on the Friday, it started at 9am and went through till 10.30 pm, and not without at least two disasters. As I stood there mixing some stupid icing at 9pm I thought really why bother? Kids don’t care, they would probably prefer the stuff that came out of a box, why am I doing this?  I was hot, tired and woeful.

I normally make a massive ambitious list of amazing ambitious bakes and then as baking day comes around I slowly being cross things out when I’m ground down & pressed for time . This year I knew better. My list was simple

Mushrooms (not majic)

I really ned to take the course how to use your camera phone like a competent person ASAP.

I really ned to take the course how to use your camera phone like a competent person ASAP.

I think it was more about the look than the taste. It was a cup and a half of cornflour to half a cup of flour, which stuck to the roof of my mouth. I tried to reverse the measurements and they just tasted like bread. Amateur hour. I stuck to the original for the party.

Cupcakes

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Cupcakes melting in the sun

Classics hummingbird with a strawberry milkshake flavour and a  Smarties surprise on the inside. I used an apple core to make the holes but because the sponge is so moist it was difficult and really mushy. Another problem here was overnight the Smarties went soft and they didn’t tumble out like I hoped. It was so disappointing, sponge itself was fine.

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After Tuesday we couldnt deal with the leftovers and 4 of them went in the bin.

Lamingtons

Lamingtons

I’m sure I’ve written about the Dan Lepard Lamington recipe before. I made them in mini loaf tins, as I had done once before and again they failed. When I tested them in the oven the skewer came clear but when they came out of the pans they were fricking doughy and undercooked. I’m sure this happened last time. I had to make a meringue for this flipping recipe, well NO MORE!!! I quickly made a hummingbird vanilla batch and popped them into mini circular tins. Worked a treat. I sliced them and put normal jam in the middle and used the same Dan Lepard recipe for the chocolate and coconut “icing”. These turned out to be the best lamingtons I’ve probably ever eaten , they were superb!! Kids didn’t eat them oh well more for me.

Dounts

I normally make these every year. But this year I failed terribly.

I hate using silicone bakeware. They turned out tough (somehow I over worked the batter) and sweaty. I tried to save them by making some icing which refused to dry and then as to laugh in my face, then melted indoors ! I didn’t serve them out of embarrassment and then chucked them out. Bloody mini doughnuts. There is no photos of this shameful chapter.

The Cake

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Sorry it’s the only picture we have! Is in a wasteland of uneaten food. (kicking myself I didnt think to take a decent shot)

I realised as I was decorating it that  I had put very little thought into what I was going to do with it. I had minimalist Ombre in my head (which in other words little icing) which drove me nuts at 10pm on Thursday night.  I Bought some toppers from eBay and not photographed is the paper bunting I had on top with skewers.

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The icing was much easier than last years frozen take. I found a brilliant tutorial, http://stylesweetca.com/2014/07/08/how-to-ice-a-cake-perfect-ombre/  I just wish I had a better scraper, I was using one normally reserved for bread making.

It was the normal Hummingbird recipe (I have really got my moneys worth out of Cake Days) in rainbow form. So made double quantities and the separated each layer by weight and mixed each one with a different colour.

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I had to make the final purple layer again (which became red) as it ended up really lopsided in the oven , god knows how. Then some (quite a bit) of the batter leaked out onto the bottom of the oven too. Now there is bloody black burnt cake on the floor of the oven, I can’t be bothered cleaning it up. I’ll just leave it to cremate.

I sent it home with the guests and he next day got text messages about how great it was, so I’m happy.

Again sorry for the below par photography…

Thus concludes our triology.

Baking a show stopper

Last week I baked a birthday cake for a friend of mine. I was busy busy busy and was limited with time. She had requested some sort of raspberry cake but I didn’t have the time to look for a new recipe and then hope that it worked out ok.

I went for one of my two never fails. Quick and easy, once you know what you’re doing and can guarantee it’s always going to taste amazing. Nigella Lawson’s Devils food cake from Kitchen (which is my food bible despite all of the meat in it) is my go-to, stand out, show off beauty.

The page in my copy is covered in crap which is a good sign of a good recipe, and this one is the bomb. Rich, moist and chocolatey you can’t have too big a slice. I’ve made this so many times I think I could do it with my eyes closed. It’s not your everyday cake due to the sheer amount of chocolate alone, but definitely one for a celebration.

http://www.nigella.com/recipes/view/DEVILS-FOOD-CAKE-5310

With the frosting it asks for 300 grm of dark chocolate, I’ll tell you that can be expensive and I’ve always had lots of left over easter eggs right up until July or blocks of random chocolate I’ve been given as gifts. I’ve thrown this all in and I’ve never had a problem with the higher milk content or anything like that. If it looks way too runny stick it in the fridge it will soon firm up.

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I topped it with raspberries and that was a triumph. I recommend it!

My other show stopper which I use for cupcakes, wedding cakes, birthday celebrations, fete’s anything is the Hummingbird bakery Vanilla/ chocolate cupcake recipie which is in Cake Days.Its never failed! The key is when it says to cream for 5 minutes, you stand there mixer in hand and cream for 5 minutes. Normally I’ll put on 2 of my favourite songs and have a sing-song to make this go quicker.

http://www.goodtoknow.co.uk/recipes/475442/The-Hummingbird-Bakery-vanilla-cupcakes

http://realfood.tesco.com/recipes/hummingbird-chocolate-cupcakes.html

This will be reappearing again in the guise of a rainbow cake (which I did 2 years ago). It’s such a versatile recipe and the buttercream icing is what I always get complimented on.

I think you don’t have to be a great baker to make a great cake. You just need to find one or two cake recipes you can make flawlessly and that is enough to see you right.  So many people go, I’m not a baker but I do make an amazing lemon drizzle. That’s all you need to take to a cake sale/ Birthday/ afternoon tea etc etc…

Magic Mushroom’s

That title may misleading!

Right I’ve already written this entry and it didn’t automatically save. Now I’m a bit upset and I have to remember everything I wrote. It won’t be as good probably, it never is the second time around. I’ll endeavour.

Back to magic mushrooms, It’s getting closer to Rockette’s Alice in Wonderland birthday party and I’m starting to trial run some baking before the big day. Today’s choice was Mushroom cookies from my favourite baking book Sparkle Bakes by Heather Baird.

I did have my suspicions about this recipe . It wants half a cup of flour and a cup and a half of corn flour, yes corn flour! I’ve only used corn flour for gravies. Does it go into custard too?

It all started wrong, I blame the heat and the fact that there was still a bird trapped in the chimney brest (more on that later). But to start with Instead of creaming the butter and sugar together first,  I chucked the egg straight into the sugar and mixed. By the time I realised I had two options, either chuck it out and start again or just go on and see what happens. I went for the later. hmm

So before they went into the oven they looked like this

oh, how realistic!

oh, how realistic!

But they came out like this

what in the world....

what in the world….

That is my recycle bin and not a new kind of serving platter.

They look more like frisbees than mushrooms! The oven was too hot (the oven being troublesome again) and the bake time said 25 minutes,  now I’m not really a biscuit baking consultant   (on eating them,  yes) . I have baked a few batches though and my instinct told me 25 minutes is a bit too long.  Should have checked them at 15.

So while I was waiting for the bird remover man (not his real job) to show up I thought forget this ,I’m going to make them again.

By now  didn’t have enough cornflour left, so I put in what was left  (1 cup) and used flour for the rest. I don’t know what was wrong with me because I did the same bloody mistake again! Egg and sugar together. Lucky I took the egg out and chucked out the sugar and started again (idiot).

I also turned down the oven temperature, let the batter to sit in the fridge for 10 minutes and only baked it for 15 minutes.

I really ned to take the course how to use your camera phone like a competent person ASAP.

I really ned to take the course how to use your camera phone like a competent person ASAP.

Better but still flat.

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They tasted nice, but they are really crumbly. And I still can taste a lot of the corn flour.

Next time I’m going to try adding more butter and swapping the corn flour for plain flour . I’ll also bake them in a cupcake/ muffin tin to see if they would hold their shape better. I know a few bakers read this lil blog, any advice?

If you want to try it for yourself you can find the recipe here. http://www.sprinklebakes.com/2010/04/very-curious-party.html

btw, the way to make the stem is to get a soft drink/ water bottle, dip it coca powder and press into the ball of dough. Just in case you were wondering.

IN BIRD NEWS

Like I said in yesterday’s post, something had fallen down the chimney and was sitting at the bottom with nowhere for it to go.

By the time help came I was concerned that whatever was in there was dead because I only heard it once again in the morning. I had a longer dramatic story but it’s 11.19 pm , I’ve been to work and I can’t write it out in the same magical way.

While I hid behind the door, the vent was removed and it was confirmed that something did lurk in there. A MASSIVE wood-pigeon. I very much dislike the wood pigeon, not as much as chickens but more than eagles.

The bird appeared to be pleased with where he was , as he was reluctant  leave. When he was dragged out I could hear his dirty claws over the floor boards and I was praying that there wasn’t poo all over the place.

When I finally did go in I saw the poor bird a bit confused sitting on my front door step. Before I could say oh poor thing  the bird removal help had shooed it out of the door with a gentle kick. And off it went thankfully uninjured. I didn’t want to deal with that.

And amazingly left no “presents”for me on the floor, thankyou pigeon it was the least you could do.

Epic Fail 2, and another story.

Well after Wednesdays post went stratospheric, I’ve had a little rethink about what the general reader really wants. Craft and quilting are ok, same with baking stuff but what gets read more is whenever I’m reminiscing about the 80’s and 90’s.

By the autumn with any luck the shape of this blog will change anyway and the craft will go to another site, but Is what your really want is growing up with immigrants? That I can do.

I’ll do a failed cake update and then I promise a quick story.

EPIC FAIL 2

It’s Rockettes first school fete so I thought I’d bake something. I’ve got a temperamental oven which only gives the correct temperature half the time. The other thing I have is a sonofabitch thermometer that’s decided to give incorrect readings.

Hummingbirds Cake Days came out again, as you know I don’t fail from that book (yeah right) chocolate and coffee loaf was picked.

First point, this doesnt taste like coffee at all. 1 tbsp of brewed coffee mixed with 20ml  of milk isn’t cutting it.

So thanks to my crap Heston Blumenthal oven temperature gauge that failed.( Alright I know it looks beaten up but it should do the job! It’s not that old.)

yeah good work...

yeah good work…

Out came out the loaf on the left.

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WTF! Seriously crap. This was because although the guage said it was 160 degrees it really was more like 200. It wasn’t wasted I chopped off the top and took slices into work which my colleuges  ate happily….sliver lining.

Anyway the other one has gone and I’m hoping it will get bought, it looks humble and basic I know, it was too hot to be fancy.

Living with immigrants 

This will be quick and I only thought about it when I mentioned it in the comments of the last post.

When I first went to Malta about 14 years ago, I stayed with my grandparents and my uncles (I can laugh about it now but it was a very painful 2 weeks) .

Now my Nan was a character. She used to do all sorts, secret gambling, stealing cats she fancied in the streets, having life long feuds with neighbours and shop owners stuff like that.

She took me to the boats around the Blue Grotto so I could see it. She told me “I’m not going on” and I breathed a sigh of relief. But she did insist on coming with me to buy a ticket. So off we went to the little rickety van holding  a short fat moustached man in a vest.

My Nan pushed in front of me and said “1 child” (I was going to add please, but then remembered my Nan had no manners). The man only saw me there and said “What for her? Whats wrong with you?? . I butt in and said  “1 adult please” . But my nan went over me and said in Maltese, (because if you show your not a tourist they give you favours….apparettly)  “shes’ a child, isn’t she???”

The man blew hot air out of his cheeks ,tuted and said, “She’s an adult”. My nan said “Is she? Shes not married and she’s my grandchild! I don’t know mala”
I paid full price as I should have done because I was 23.

Epic baking fail

I’m aware that of late I haven’t written as often as I should be and to be honest I think the blog is suffering in terms of readership, so I’m going to make an effort to write something every few days. This will not always be about craft, like today but I think the ship has sailed with me keeping a blog that sticks to one topic.

Another birthday this week, and lately my go to gifts have been baked goods (or craft goods either/or). I tried Lemon Drops out of the most recent Hummingbird bakery book “Life Is Sweet”.

It appears that I can only bake things well out of their Cake Days and every other book I run into problems. I think this was the first thing I made out of this one. (Was going to make the Chocolate bundt cake but it had a crap load of mayonnaise in it…yes mayonaise.)

So the biscuits were advertised like this

hmm yes they look nice

hmm yes they look nice

But turned out like this…

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WTF happened here??!!!!!

I follow recipes to the T. If it says cream for 5 mins, I’m standing with that bloody hand mixer for 5 minutes. I left them in the oven longer than stated, my oven is crap yes, but I had a temperature gauge in there (also questionable at the moment).

They turned out all soft and cake like and they all stuck together in the box. My 4-year-old gave them the thumbs down..I never get a thumbs down. They taste nice but I would not like to tarnish the baking reputation by giving these sad pathetic cake biscuits as a gift. Hell no.

Desperate I went to my culinary goddess, the one who has never let me down, Nigella Lawson.

Her recipe of the day on her website was Totally Chocolate Chocolate Chip Cookies.

What can go wrong, chocolate on chocolate action? I can say they turned out ok I’m not 100% happy with them, but they will do. I left the first batch in a bit long and they got slightly burnt on the edge…they did not make it into the gift jar.

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There is SOOOO much chocolate in this they are incredibly rich.She was not joking when she said “these are the chocolatiest cookies you will ever come across.”

If your familiar with Nigella’s cooking most of her food is rich (classic rocky road for example). But this is something else, this knocks it out of the park! So much so I attached a warning to the jar.

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And they are MASSIVE! So much so that half the batch wouldn’t fit into the jar and so that did needed shavig down. These are much more akin to an America cookie than our tidily little UK biscuits. I could only eat half without feeling ill.

..but they would be amazing with ice cream!!!!

http://www.nigella.com/recipes/view/totally-chocolate-chocolate-chip-cookies-29

Tasteful modelling

Afternoon!

I’m back off the sewing trail again, this time on the baking wagon.

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I was asked to make a cake for my friend’s teenage newphew.The request went like this “some paw prints, some crap , some piss, and sponge flavour”.

The rest was up to me. I’ve never done any sort of fondant modelling before so I had allocated more time than I thought I would need for it.

I used the Wilton colouring paste to colour the fondant, the black was watery so it turned out more grey than black. For the dog prints I used the tips of my icing set, genius (tbf it wasn’t my idea it was the internets…oh that internet)

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I am particularly proud of the wee on the post box, yes I know the post box is not to scale but you get the drift, it’s a small letter box.

 

 

 

The only thing that I wished I had done again was the top of the lead. It became all cracked because it was too thin, but it was similar to making bias binding, so in familiar territory there.Same results, a bit shit.

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The sponge flour was chocolate, using the same old trusty Hummingbird Bakery recipe.

Ah but it worked out alright.  It was really calming and relaxing which was needed after the worst most horrible shift of my working life.  Not keen about the cleaning aftermath.

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Sort and sweet today.

 

Feathers everywhere.

Sunday night again? That rolled around fast. Sigh and so begins another week at work. But there are still a few hours of weekend left and with an exciting looking Super Furry Animals documentary on  TV there is time for a quick post!

This week I resumed one of my back projects, Alison Glass’ Feather Quilt.

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It is my first time working with paper piecing and to be honest after a long break between sewing sessions it takes a while for me to get my head around the method of this again. Paper piecing feels like I’m working backwards and back to front. Constantly having to line up the pieces of fabric backwards while holding them up against the light to cover the sew lines is a bit of a pain. When using navy fabric this becomes even more difficult.

I try not to sew too late into the night with this , If I lose my sewing mojo and make too many mistakes  unpicking the paper more than once really compromises the  integrity of the paper.

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Also the strips become quite small so when trying to place fussy cut fabric, I have to pray I have cut them perfectly centered. There’s not much room to move the position of the seams.

Each one is taking its sweet time, I have to trim and press each seam line before I move to the next line. Not the fastest to make.

More on this eventually..

wpid-20150426_145131.jpg‘scuse the not so bright photos, Britain has been plunged into a crap, non stop soak you through,  frizz creating drizzle.

On the baking shelf this week.

Not sure what the baking revival with me is at the moment, but I had a sudden urge yesterday to make Madeleines . After all I had bought a half price tray in Lakeland so rude not to.

I used Nigella’s recipe from “How to be a domestic goddess” (I will never be a domestic goddess, I’m never going to  be organised enough). I had the impressions that making them was going to be difficult (I have that impression about all French food). It wasn’t at all difficult to make but…..

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Makes 48, mine made 12..I know I’m not the best at maths but even I know somethings wrong..

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They turned out nice, just a bit too eggy for my liking. I wonder if there’s an egg free version? I might try Rachel Khoo’s version next.

That is all for this evening!

 

 

I make an actual skirt…

Whenever Tilly Walnes released ‘Love at first stitch” and around the time I started this blog in fact, I started to make a mock-up of her Clemence skirt. It looked easy but it took until last week to finish it. About 10 months! True, I have unfinished quilts older than that, but it was the first piece of adult clothing I attempted.

Anyway I don’t know what possessed me, but I got it in my head that I was going to finish that friggin’ thing and make the real thing. Surprisingly I did it all within a few days!

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I’m not entirely sure how it ended up looking perfect, seams matching up etc etc. I do have my BFF for helping with the zip  insertion. But as beginners go, It’s pretty bloody fine if I do say so myself. It does ride up slighty, I could have done with making the waistband a bit smaller but I love the swooshy feel of it. It was quite easy to make saying that from a quilter’s perspective.

I’ve already got the fabric to make at least another two. But they also have patterns on them, so now I’m faced with trying to pattern match…scarry stuff.

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Now I’m a woman possessed! I have started on making the Mimi blouse with fabric I bought from Walthamstow all that time ago. (Mr CM giving a surprised look”what your going to make it with buttons and all?”) I have a deadline for a quilt coming up soon, and I’ve just pushed that aside to itch this clothing scratch I’ve got.

It’s all quite a new adventure, dealing with pattern cutting and stuff. But it all seems quite logical.

Tilly’s website is pretty cool if you want to check it out.

http://www.tillyandthebuttons.com/

What else this week?

I did go to another stitch show, the first one with Rockette…she got bored fast! I bribed her with quite a bit of cake and a Pez dispenser.

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I did buy a beautiful echino layer set which I have plans for it to meet the Patchwork City book. Hopefully  they will be great friends. But I’m not starting that until all of my other unfinished stuff is done! I’m determined. If I leave the quilt I started a year ago for Rockette any longer, she would have grown out of all of that pink.

I did also pick up all these other brilliant bit’s of fabric. It was hard to be restrained.

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On the baking shelf.

I made some cupcakes this week as is customary when it’s ones birthday in the UK (In Australia I recall people buying you a cake). I did whip up some Hummingbird bakery cupcakes which I thought turned out well.

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But I wasnt expecting the comments on the note I left.

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Its great when a bake turns out well.

And music?

Music wise I did get a turntable for my birthday (Along with Jack White and Pond lp’s) so I’ll be rediscovering the vinyl I’ve bought over the years. I have also been listening to Gaz Coombes (Supergrass) new album Matador. It’s brilliant. I’m always doubtful when artists go solo but this has been a pleasant surprise. Really enjoying it.

I’ll leave you alone now, you’re free to go!

 

Love Beads for a wedding.

I could see how that title could be misconstrued! (No it’s not of the Thai sort.)

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After the weeks of hen’s do’s, planning and panic, my friend’s wedding day came and it was beautiful. As I had said in last posts I had been making Sarah Fielke’s Love Beads quilt from the book “Hand Quilted with Love”. It’s the second quilt I have made from the book and I found It was quite easy to follow. I was orginally  thinking I should have gone for something a bit more complex (like say wedding rings) but with that and a cake to make I didn’t want to over exert myself, I know what I’m like. (and after looking at the complexity of the wedding rings block I just didn’t have the time)

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 I had been buying fabric from here there and everywhere for this. I used Amy Butler for all of  the center hexagons, plain Kona’s and Dashwood’s Flurry  for the little triangles and a mixture of Bark and Branch  (Eloise Renouf Cloud 9 Fabrics), Foliage Grid Botanics (Carolyn Friedlander Robert Kaufman) and Priory Square (Katy Jones Art Gallery fabric).

I forgot to buy the Priory Square fabric at the start. I only realised after I started laying it all out. So I thought I will sew it in two parts and then when that fabric arrives in the post I can just insert it in. That was a bad move. It was tricky to sew the two halves together.

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The cutting was easy and straight forward. They looked so pretty together but once I put it all together I really wasn’t sure if I had made the right fabric choices. But as with most things I should just trust my instincts, once it was all together it looked fine.

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Also in my failing’s in all things that require thought or purchasing or measuring; I under bought the bias binding by 60cm. The day before the wedding was when I realised. My local shops didn’t have the same fabric..I had to make my own with the green Dashwood flurry (I didn’t take a photo of this, I’m a donut).

…packing it up was a challenge, We couldn’t find a big enough box on the Friday afternoon..

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Did someone say cake?

I’ll just share the Wedding Cake photo too, It was my first foray into fondant icing (I am normally a buttercream person) and it didn’t turn out too bad really. I was too sacred to use Royal Icing in case I stuffed it up.

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This monster was 7  layers of Vanilla sponge (using Hummingbird Cupcake recipe).  In some crazed Thursday morning inspiration I thought I’d make it orange Ombre on the inside. The problem with doing this is that it’s difficult to see the end product. It was a bit wonky too, I’m hoping only I noticed that.

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Ii turns out I was way too conservative with my colours and was so disappointed when I was sent a photo ( it wasn’t cut up and served on the night) and seen that it didn’t really work. I was really upset to be honest…(no tears though) and I did get two layers mixed up, oops…donut.

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I’ll know for next time..but it did taste bloody nice if I do say so myself, and isn’t that the point?

Now that’s done, unfinished skirts and quilts demand my attention….

I almost forgot!

As my little blog is still very small, I’m linking up with the wonderful Lilys Quilt blog. Hello if your visitng for the first time!

Small Blog Meet

(That above link is acting weird, I’ll re check it in a bit).