VIENNESE WHIRLS by Michelle @ Giraffes Can Bake (a guest post)

lele:

So doing this recipe this week! Follow The not so creative cook (http://thenotsocreativecook.wordpress.com)…after reading a couple of posts I can’t get enough! Worth a Like coz I love it!
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Originally posted on thenotsocreativecook:

Get your eyes ready as this next guest blogger will make you drool over with her gorgeous looking and yummy treat for today. Ooppps! Not only for today, but she has also brought many droo-licious sweets. She is a sweet giraffe… err, person who loves to bake. Like her sweetness, she bakes lots of sweets. :D

I will not let you wait longer; I bring you Michelle @ Giraffes Can Bake -

When Jhuls said she needed volunteers to write guest posts for her, I jumped at the chance! Jhuls is such a sweet, lovely blogger and I am more than happy to help her out wherever I can, but my motivations are also a little selfish I must admit! I’m a big fan of her blog so it really is an honour for me to be able to guest post, I feel a little starstruck to be honest! I…

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Trendin’ Tuesdays: Knitting

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It’s relaxing, crafty and great for the cold seasons. We all know Crotchet and the regular version but look what I saw…

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Aren’t these cool! I really wanna find out how to do them both, maybe add them to an outfit or make it into accessories so if you know any good tips or videos please comment. Get into the knitting spirit and wear your creations with pride! Plus it’s too cute how you can make stuffed animals. Love it!

Happy Trendin’!
❤️

T.Bakewell Tart.O.T

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I just thought I’d bring you some yummy pastry b’coz I don’t think I have done before plus I’ve tried doing this recipe before in the past and it looked like jammy pudding. Not great. This Recipe came from Mary Berry’s 100 Cakes and Bakes.

Sweetie rating: Low (go for morrreee)

Difficulty: ♥

For the Pastry:

  • 6oz Plain Flour
  • 3oz Butter (cold and hard)
  • Few tablespoons of cold water
  • Raspberry Jam

For the Sponge

  • 4oz Butter (softened)
  • 40z Caster Sugar
  • 6oz Self-raising Flour
  • 1 Teaspoon of Baking Powder
  • 2 Large eggs (I used 3 med eggs coz I don’t have large ones)
  • A dash of  Milk
  • A couple of Tablespoons of Almond Extract
  • Flaked Almonds (for decoration)

Equipment:

  • Traybake Tin or Roasting Tin
  • A Bowl
  • Rolling Pin
  • A Fork
  • A Sieve*
  • A Spoon

*Optional (if you like seeds in your Jam)

Put your cold butter and Plain Flour into a bowl and rub the ingrediants together until it looks like breadcrumbs...

Pre heat your oven on 180C/Fan 160C/GM 4. Put your cold butter and Plain Flour into a bowl and rub the ingredients together until it looks like breadcrumbs…

....see!

….see!

Bind the crumby pastry into a dough using a fork and a few tablespoons of water.

Bind the crummy pastry into a dough using a fork and a few tablespoons of water.

Roll that dough out on a lightly floured surface and line the tin.

Roll that dough out on a lightly floured surface and line the tin.

Spread that jam...

Spread that jam…

...till it's all covered.

…till it’s all covered.

Now for the sponge you want to put all the ingrediants into a bowl...

Now for the sponge you want to put all the ingredients into a bowl…

...and beat well till it's well blended.

…and beat well till it’s well blended.

Pour your sponge mixture onto the pastry-jam base and give the tin a little shake to make sure the cake mix has reached everywhere. Sprinkle those Almonds!

Pour your sponge mixture onto the pastry-jam base and give the tin a little shake to make sure the cake mix has reached everywhere. Sprinkle those Almonds!

Bake for 25mins or till the cake is edging away from the tin and it's springy to the touch. Take it out and leave it to cool in the tin. Once cooled cut into squares and serve with Custard, a cuppa or just on it's own.

Bake for 25 mins or till the cake is edging away from the tin and it’s springy to the touch. Take it out and leave it to cool in the tin. Once cooled cut into squares and serve with Custard, a cuppa or just on it’s own.

Ta Da! Your T.B.T.O.T (aka Bakewell Tart). Enjoy!

Ta Da! Your T.B.T.O.T (aka Bakewell Tart). Enjoy!

Well I hope you found this recipe fun and tasty. Get the book also! It’s worth the price they’re going for on Amazon. And if you Love the post then Like the post, Right? RIGHT!

Happy Baking!

DIY Statement Sequinned Calligraphy

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Now this is a DIY that is so chic and easy it will turn water into watermelon! Ok not really…but it’s an instant fashion update without the couture price tag. In time for Fashion Week?…I think so!

What you need:

  • Stringed Sequin
  • Your Garment
  • Chalk
  • Paper or Cardboard
  • Glue (Hot glue or fabric)

You can also just handstitch the letters on which would be estimated double the time this glue virion takes however the sewing method has more staying power when washed…just saying.

First! Lay your garment flat placing your paper or cardboard INSIDE the clothing (to prevent the glue seeping though and sticking up the garment till the point you gotta tear it open to wear it) and chalk out what you wanna express in your best fancy man writing.

Second! Get your stringed sequins and follow the writing neatly (as possible) gluing as you go along. There should be no need to cut any sequins as it should be a continuous line except when you finish or have more than one thing to express.

Third! Wait till glue is dry and sequins are firmly on, then wear that baby to the moon and back!

If I’ve missed out anything, have anything else creative to add to this DYI How To or just like it please Comment and Like if you Love it!

Happy DYI’ing!