Monday, 11 October 2010
Sunday, 10 October 2010
BEAD FEST
Oh joy of all joys, a bead fair exactly one week before my birthday! This event (obviously planned with me in mind) was held at Rheghed near Penrith (Cumbria). It was ace! Totally rammed with beady ladies (largely). It was nice to see lots of Czech glass beads- it reminded me of my holiday in Berlin and the lovely bead shop Eva & I frequented. I didn't take any photos of the event as a whole as it was too jam packed but here are some close ups of some of the stalls.
These beads were from 'Dobeadoo'. I like how they are stored in rice- i'm guessing to protect them and it would keep them dry (not sure if that is terribly important). Don't you think they look a little like exotic fish?
This was the 'Bead Spider' stall. I bought some really nice tiny Czech glass iridescent beads from here.
And this, well this is my haul...
These beads were from 'Dobeadoo'. I like how they are stored in rice- i'm guessing to protect them and it would keep them dry (not sure if that is terribly important). Don't you think they look a little like exotic fish?
This was the 'Bead Spider' stall. I bought some really nice tiny Czech glass iridescent beads from here.
And this, well this is my haul...
Wednesday, 6 October 2010
Froggy froggy cupcakes
These cakes were a commission and I think are pretty adorable.
Chocolate Cake Recipe
Ingredients
50g of cocoa powder (not drinking chocolate)
240ml of boiling water
200g sugar
113g butter
175g self raising flour
2tsp baking powder
1/2 tsp of salt
2 beaten eggs
Preheat your oven to 180c
1. Mix the boiling water into the cocoa powder (as if making hot chocolate, so into a paste and then gradually adding the rest) stir alot so all the lumps disolve.
2. Cream the butter and sugar until light in colour and fluffy
3. Sift in the self raising flour,salt and baking powder
4. Add the cocoa/water & beaten eggs
5. Mix well until there are no lumps (The mixture will be very runny but that's good!)
6. Pour into whatever you like (This makes 12 Large muffin like cupcakes) so will be enough for two layers of cake.
7. Bake for around 25 mins until firm to the touch.
8. Cover in delicious icing (preferably coffee flavoured)
Chocolate Cake Recipe
Ingredients
50g of cocoa powder (not drinking chocolate)
240ml of boiling water
200g sugar
113g butter
175g self raising flour
2tsp baking powder
1/2 tsp of salt
2 beaten eggs
Preheat your oven to 180c
1. Mix the boiling water into the cocoa powder (as if making hot chocolate, so into a paste and then gradually adding the rest) stir alot so all the lumps disolve.
2. Cream the butter and sugar until light in colour and fluffy
3. Sift in the self raising flour,salt and baking powder
4. Add the cocoa/water & beaten eggs
5. Mix well until there are no lumps (The mixture will be very runny but that's good!)
6. Pour into whatever you like (This makes 12 Large muffin like cupcakes) so will be enough for two layers of cake.
7. Bake for around 25 mins until firm to the touch.
8. Cover in delicious icing (preferably coffee flavoured)
Thursday, 23 September 2010
Wednesday, 22 September 2010
Taking over...
This post isn't going to be about baking or beads but a little about my plants and how they're taking over my life. I bought 6 baby spider plants and now (although I have given a couple away in knitted cosies, of course) they are enormous and have started producing more spider plants. I also have aloe veras and a yukka. I took some photos of other ways plants take over- this time in a more physical sense. These buildings and objects haven't been used for a relatively short time and are already being over-run by greenery.
Tuesday, 21 September 2010
The Black Kat Designs in location
Some photos from the stall in Afflecks Palace. The stall is 'Clothing With A Conscience' and sells really beautifully ethically made clothes often from local producers.
As you can see it's a really nice vibrant stall which is rather conveniently located next to 'The Cocoa Emporium' which sells handmade cakes, chocolate and some of the nicest (and reasonably priced) coffee in Manchester. They also do lots of vegan produce too.
This is Marilyn- she runs the 'Clothing With A Conscience' stall and has been really helpful. Everyone starting a jewellery business should get one!
I think I have been really lucky with the stall's layout. I love the black shelves I think it definitely fits in with 'The Black Kat Designs'.
The new range of bags, we weren't sure how to price them (always difficult) but they have been well received.
http://clothingwithaconscience.blogspot.com
http://www.thecocoaemporium.co.uk
As you can see it's a really nice vibrant stall which is rather conveniently located next to 'The Cocoa Emporium' which sells handmade cakes, chocolate and some of the nicest (and reasonably priced) coffee in Manchester. They also do lots of vegan produce too.
This is Marilyn- she runs the 'Clothing With A Conscience' stall and has been really helpful. Everyone starting a jewellery business should get one!
I think I have been really lucky with the stall's layout. I love the black shelves I think it definitely fits in with 'The Black Kat Designs'.
The new range of bags, we weren't sure how to price them (always difficult) but they have been well received.
http://clothingwithaconscience.blogspot.com
http://www.thecocoaemporium.co.uk
Tuesday, 7 September 2010
More bread!
Cheese and tomato pinwheels today.
I think it goes without saying these are really tasty. Just look at 'em... There must be a million variations one could do with this recipe.
These ones are just a normal bread recipe which (after the dough has proved for the first time) is shaped/rolled into a rectangle and spread with a mix of tomato puree, a tiny amount of chopped tomatoes, garlic, grated cheese, salt, pepper, herbs.
The rectangle is then cut into thin strips, rolled into the wheel shape, placed on an oiled baking sheet and allowed to rise again in a warm place.
The oven is heated to around 220c and just before the wheels are baked they are sprinkled with more cheese, olive oil and a little more seasoning. Bake until golden and hollow sounding when tapped.
I think it goes without saying these are really tasty. Just look at 'em... There must be a million variations one could do with this recipe.
These ones are just a normal bread recipe which (after the dough has proved for the first time) is shaped/rolled into a rectangle and spread with a mix of tomato puree, a tiny amount of chopped tomatoes, garlic, grated cheese, salt, pepper, herbs.
The rectangle is then cut into thin strips, rolled into the wheel shape, placed on an oiled baking sheet and allowed to rise again in a warm place.
The oven is heated to around 220c and just before the wheels are baked they are sprinkled with more cheese, olive oil and a little more seasoning. Bake until golden and hollow sounding when tapped.
Subscribe to:
Posts (Atom)