15 February 2011

As seen on TV.

I will start with a dress I made for twinny.
This is a Simplicity pattern from their 1950s collection.
I had a call from twinny DEMANDING a new dress, I made her this on evening and yesterday she wore it to the Brits, I did not see my dress on the telly. Boo.
She likes it so much I am now making her a second one.

I liked the cut of the dress so much I made myself one.
This dress has a grey pencil shirt with a pink and white polka dot top.
This dress has been on the telly. Yay!

A friend recently handed me a bag which contained a greasy pair of mechanical overalls. He asked if I could turn it into a jacket and line it with fluffy yellow fabric.
Here is the result:

After accidentally sewing up the pockets, I have since added two more.

With the left over yellow fluff I made him a cushion.

Cross stitch, I like to cross stitch and here are so of the little ones:

Ah Ha for all good Partridge fans.


FUCK YEAH! Indeed.

Especially when I have cake!


Here is some bunting I hsve made, all from leftover bits of fabric

These are some girls dresses I made from a pattern my Mum gave me, it was an original one from 1970

I picket the bright spotty fabric.

I love the small spotty fabric, especially the one on the left

Next blog:
More things I have made and two knitting pattens.

Lemon & White Chocolate Cakes.

This is a recipe I attempted the other day and the cakes were so tasty I thought it would be rude not to share:

Lemon & white chocolate cakes.
Makes 12ish.

You will need:

A mixing bowl, wooden spoon, scales, sieve, cake tray, pretty cake cases, grater, lemon squeezers (or a clean hand), dessert spoon, cooling rack.

100g Butter/Marg
100g Sugar
2 Eggs
150g Self Raising Flour
1 Unwaxed Lemon - juice will be used for cake and icing.
100g White Chocolate

25g Butter/Marg
100g Icing Sugar

Making the cakes:
Line the cake tray with the cake cases and pre heat the oven at gas mark 5/180 degrees Celsius.

Start by beating the 100g butter/marg in the bowl into smooth.
Add the sugar and mix.

Break the eggs into a separate bowl, making sure there is no shell, pour into the mixing bowl.

Sieve 100g of the self raising flour into the mixing bowl.

Wash the lemon and using the small holes on a grater, grate the yellow rind of the lemon into the bowl.

Cut the lemon in half, keep one half for the cake icing, using the other half squeeze the juice into a bowl, making sure any pips are removed.
Pour juice into the mixing bowl.
Chop the white chocolate into small piece and pop into the bowl.

Mix and sieve remaining 50g of self raising flour into the bowl.
Mix together, until no flour can be seem left and the only lumps are the white chocolate.

With a dessert spoon, spoon the mixture into the cake cases.

Place tray in the oven for 15 minutes, until cakes are golden and fluffy to touch.

Remove cakes from tray and place on a cooling rack.

Once cool, prepare the icing:
Beat 25g of butter/marg until smooth, sieve in half of the icing sugar.

Using the remaining half of the lemon and squeeze the juice into a separate bowl, making sure any pips are removed.
Mix and add the rest of the icing sugar.
If the icing seems too runny add some more icing sugar.
Spoon the icing onto each cake and smooth over, no need to be too neat, as they will be tasty however they look.

Leave the icing to set.
Put on the kettle, make a pot of tea.
Settle down with a cuppa and cake.