Make

Rose Clutch Bag

This is the first bag I have added to the Secret Garden collection. The clutch itself is a woven bag in bronze , fully lined with handmade flowers made from vintage lace and pearls. I managed to make two with the lace that I had so they really are a limited addition. I've added them to my Folksy shop so fingers crossed it will be a nice addition to someones wardrobe soon.

Bake

World Cup Cakes

My hubby has football fever and is counting down the days until the big kick off. He is even organising a Subbuteo World Cup- don't ask!! So I thought I would be a good wifey and bake some cup cakes. I thought I'd better have a trial run before sending them over to the boys so I had a quick baking session yesterday afternoon. I chose a vanilla cupcake recipe and they were delicious....proof is that we don't have many left! Give the recipe a go.....

Cupcakes

113g unsalted butter- room temp makes it easier to mix

130g granulated sugar

3 large eggs

1 tsp vanilla extract

195g Self raising flour

1 1/2 tsp baking powder

1/4 tsp salt

60ml milk

Butter cream frosting

230g Icing sugar

113 g unsalted butter- again better at room temp

1 tsp vanilla extract

2 tbsp milk

With an electric mixer beat butter, and sugar until soft and fluffy.

Add the eggs, one by one and then beat in the vanilla extract

With mixer on slow add the sifted flour, baking powder, alternating with the milk.

Evenly fill the muffin cases and bake for 18-20 mins until nicely brown.

Remove and cool.

To make the frosting use the electric mixer to beat butter until soft, add vanilla extract and the with mixer on slow speed gradually add the sifted icing sugar.

Add the milk and beat o high speed until light and fluffy.

Add a little more milk or icing sugar if required.

Decorate the cakes with the frosting using a knife or spatula and add decorations to your desire.

Happy baking!!

Create

Take a look at my new online shop at Folksy.com.

The new collection is Secret garden and I am adding to the collection every day. I've been very busy making all things pretty including my corsages and new items. I love the headbands and cant wait to wear one at Ladies Day at the Races. A perfect touch of Summer.

The clutch bags were a new idea and so were the pearl bracelets. Keep an eye out few new things every day.

Create

I found some lovely lace fabric with red polka dots at the recent Vintage Fair in Worcester- see worcestervintage.blogspot.com for details. It was a great fair and so many treasures waiting to be had. I came across the fabric in a suitcase from Second Hand Rose and had to have it. I have made  a few of the corsages adding a sweet red heart button in the centre and have orders to make more.

Make

The Spring blossom has been in full bloom over the last few weeks and its so lovely to see after the bleak Winter we had this year. I spent one lunch time taking photos of blossom on my little walk and was inspired to paint a silk scarf for my Gran's birthday. Its was quite time consuming drawing the outline of the flowers in gutta but it looks beautiful. What's more my Gran loved it too so it was worth the time and effort.

Make

Damson Jam

Last weekend my parent's-in-law came to visit and I was lucky enough to be given vast amounts of damsons from the tree in their garden. I couldn't wait to make Damson jam with them and managed to find some time today to make a batch. I always make more than I realise so I will have to house a few jars to a few lucky recipients. Its so easy to make- the time is in picking out all of the stones but the patience is worth it.

Main thing is to sterilise the jars. I soak them in hot water with soda crystals and then put the jars and lids in a low oven around 100c. Make sure that the jars just come out of the oven when you add your jam to ensure it lasts. The recipe really is simple:

1kg damsons or wild plums

1.4litres water

1kg granulated sugar or preserving sugar

Put the damsons in a preserving pan and pour in water

Bring to the boil and reduce heat until the damsons are soft.

Add the sugar and stir.

Bring mixture to boil, skim off any stones that rise- make sure you get them all.

Boil to setting  point 105c (good trick to know its ready is to add saucer in freezer, take out when cold and add small spoon of jam.Leave for few minutes then push with finger- if it wrinkles its ready.)

Cool for 10 mins then pot and seal.

Lasts for ages un-opened.

Once open keep in fridge.

Bake

Grandma Nell's Rock cakes

My hubby has been studying hard for the last few weeks ready for his Accountancy exams so I thought I would reward his hard work with his favourite cakes which are rock cakes. My Grandma always used to make them when I was little and they always remind me of her when I make them. Simple yet delicious- needless to stay they didn't last very long at all. The recipe is so easy:

225g Self raising flour

115g butter or marg

1/2 tsp salt

1/2 tsp mixed spice

50g caster sugar

115g raisins and cherries ( I always add much more than this as I love a fruity rock cake)

1 large egg

2 tsp milk

3 tsp demerera sugar to sprinkle on top of cake

Sift flour, salt and mixed spice

Rub in butter until you have breadcrumbs

Add sugar and raisins

Beat egg and milk together and slowly add to mix bit by bit

Mix to make a dough

Divide into ball shapes onto baking sheet

Sprinkle with demerera sugar and bake for 15 at 200c

Bake

Treacle Flapjacks

I have been struggling to master the art of flapjacks- they may be the easiest things to bake but I kept on going wrong. My main issue was using the wrong size baking tray. Not one to give up I decided to continue until i succeeded. A friend at work gave me a recipe for some yummy treacle flapjacks and so I set to it. I was so happy that they actually worked out and my colleagues were happy to as they were able to sample the delights. Well worth a go. The recipe is easy:

250g butter

250 light brown sugar

175g black treacle

500g rolled oats- the smaller the better

Set oven to 180c

Add butter, sugar and treacle into a pan and melt on low heat

Pour mixture into oats and mix well

Tip mixture into a lined tin and press down well.

Bake in the oven for 40 minutes

Remove from oven and mark into fingers/squares

When cold cut or break along the marked lines