If you’re looking for a boredom squashing activity to fill a rainy afternoon then this wiggly giant caterpillar will hit the spot. Children can get messy painting and printing the caterpillar. Then just piece him together and get wiggling. For our full tutorial munch your way over to the Hobbycraft Blog.
~ Tia & Laura xx ~
While searching for a simple bake that was light and summery – I guess I’m just trying to cling on to the last few days of sunshine – I found this recipe for mojito cakes. The lime makes a nice alternative to lemon cake, and the mint and cream cheese topping makes it taste like a cocktail in a cake! If you don’t have mini loaf tins, these would also work well as cupcakes.
To make 12 mini loaves/cupcakes you will need:
For the loaves:
- 250g unsalted butter
- 100g caster sugar
- 150g Demerara sugar
- 4 eggs
- 250g self-raising flour
- 2 tsp vanilla extract
- 2 tbsp milk
- 2 limes, zested and juiced
For the Icing:
- 300g cream cheese
- 250g icing sugar, sifted
- Handful mint leaves, finely chopped
- 1 lime, zested
1. Preheat your oven to 180°C and grease the mini loaf tins. Then beat the butter, caster sugar and Demerara sugar together until light and fluffy.
2. Beat in the eggs, one at a time, followed by the flour, vanilla extract, milk, and the zest and juice of two limes. Bake for 30 minutes, or until golden and well risen. Leave to cool.
3. To make the topping, beat the cream cheese with the icing sugar, the mint and half the zest of your other lime. Spread over the cooled cakes, then top with the rest of the lime zest.
They were so quick and simple to make!
~ Laura xx ~
I seem to have fallen into a slightly chaotic time at the moment, with moving house, the blog and lots of other projects we’re getting involved with. Everything feels like a big ball of tangled up wool and both me and Laura have been feeling a bit stressed! I haven’t really had a lot of time for craft, and definitely not enough time for long and complicated things. I’m all about things that take under half an hour!
I wanted to show Amelie how to make some paper bows, and we found some nice felt so we made some felt ones too. This project takes about ten minutes, making it well under my craft-time-budget
You will need:
- fabric paint
- small split ring (if you want to make it into a pendant)
- Small hair clip (if you want to make it into a hair clip!)
- Cut two rectangles of felt – one large and one small. If you want to turn the bow into a pendant, attach a split ring onto the smaller piece as shown below.
2. Put a bit of glue along the smaller piece of felt (note – if you want to turn the bow into a hairclip, leave about a centimetre at one end of the rectangle unglued). Fold the larger piece, concertina fashion, along the length, to create 2 folds. Pinch the fold in the centre, then wrap the smaller piece tightly around it to glue in place.
3. Then all you need to do is open up your pot of fabric paint and dip the bows into the paint. FUN. If your pot isn’t wide enough, or its in a tube… well you can paint it on with a brush on too. Not as much fun. Leave on a piece of clingfilm to dry – paper would probably stick to the paint.
4. For the hair bow, add glue to the loose (previously unglued) bit of felt. Then open your hairclip and glue it inside the strip and press down. Leave the clip open whilst it sets.
Hooray for another Friday Craft Trend! Maybe it’s because the nights are getting longer, and the days a little darker, but this week we’ve gone for something really bright: Neon! We’re found the brightest DIYs and inspirational ideas for you to try this weekend – we hope they bring a little pizazz into your crafting.
1. Upcycled chair by People Shop
2. Neon Ampersand found on the Glitter Guide
3. Neon Pineapple Airplant Holder by I Spy DIY
4. Animal Push Pins by DIY Candy
5. Neon Love Sign by A Practical Wedding
6. Our Nail and Thread Art
~ Laura & Tia xx ~
“Never do anything by halves if you want to get away with it. Be outrageous. Go the whole hog. Make sure everything you do is so completely crazy it’s unbelievable.”
– Matilda, By Roald Dahl
Everyone who reads a Roald Dahl book falls instantly in love with his writing. Fact. We grew up adoring his books and remember them with happy nostalgia. So we were very happy when we were asked to take part in the Matilda Bake Off Competition with some tickets for Matilda the Musical in London. Roald Dahl plus Tim Minchin (who wrote the show) is a mix of wonderful medicine that George himself would be proud of.
So we made some Matilda themed booky cupcakes. These are Red Velvet Cupcakes with buttercream, topped with little fondant book toppings. Read on for the recipe! If you want to enter the competition too, share your Matilda-themed bakes on Twitter or Instagram using #MatildaBakeOff or upload your photo on the website and you could wine tickets to Matilda and lots of other scrumdiddilyumptious treats.
Ingredients (makes 12 cakes):
- 125g plain flour
- 1tbsp cocoa powder (sifted)
- 2 tsp baking powder
- 50g soft butter
- 100g caster sugar
- 2tsp red paste food colouring
- 1 tsp vanilla extract
- 1 egg
- 80ml buttermilk
- 1/2 tsp cider vinegar
For the topping:
- 140g butter, softened
- 280g icing sugar
- 1-2 tbsp milk
- 500g ready to roll fondant icing
- food colouring in ….
- black food pen
For the Cakes:
- To make the cakes, preheat the oven to 170°C and line a muffin tin with paper cases. Mix together the dry ingredients.
- In another bowl, cream the butter and sugar then mix in the food colouring and vanilla. It will go a fantastic colour! Then beat in the dry ingredients and egg.
- Mix in the buttermilk and vinegar, then divide into the cases. Bake in the oven for about 20 minutes, then place on a wire rack and leave to cool.
- Whilst cooling, make the buttercream. Beat the butter until soft then add the icing sugar and beat (slowly at first or you’ll get poofed by it all) until smooth. Add a little milk and beat until you get creamy consistency – add more milk if needed. Then add a small amount of red food colouring and mix in to create a pink hue.
- Spread the icing liberally on the cakes with a palette knife.
For the Book Toppings:
- Take 3 balls of fondant icing and blend some green into one ball, and some blue into another. Continue adding and blending until you get the right hue.
- For the closed book, roll out some white icing to about 4mm thickness. Cut into rectangles. (about 3cm long). Roll out some coloured icing to 2 mm. Place the white rectangle on top of the green and cut a strip around it, a couple of millimeters wider than the white piece. Trim one of the sides the same size too.
3. Fold the strip around the piece of white. Flip it over and trim the other side to match up. Score on the binding of the book.
4. For an open book, roll the white icing to 4mm. Cut it into a rectangle (about 5cm long). Score down the centre and wiggle the knife from side to side to create a slight groove. Then smooth each side so that it is a little thinner than the centre. Reshape the rectangle with the knife if it gets deformed a bit.
5. Roll out the coloured icing to 2mm. Score 2 lines for the binding. Place the white piece on too and cut around it.
7. place all your books in the fridge for at least an hour to harden up. Then all you need to do is take your black food pen and squiggle some book titles and text onto the books. We’ve gone for some Roald Dahl Classics, obviously!
This one insisted on helping us out with the eating part of the process!
Tia & Laura xx