YAY! It’s the weekend! I hope you all had a crafty creative one!
I have been playing around with a new Craftwork Cards kit called ‘Celebrations’ which is bright, cheerful and truly great to work with. It’s one of my favourite kits ever! In the Project of the Month kit you get a pad of beautiful papers, (which is truly amazing, and worth the £15 that I paid on it’s own!) various pop out embellishments and sentiments as well as cards and envelopes to make 20 cards! You can get so much more than 20 cards out of this kit though.. I even made a matching gift tag! I totally love how versatile and unisex it is, it’s so bright and colourful but not too childlike, I find suitable for all ages!
Below I’ve posted some Inspiration for you as always, enjoy!
You can find this kit on the Craftwork Cards website, right here. It’s currently Free P&P! I had so much fun with this kit and I hope you do too!
Have those January birthday’s crept up on you? You’re only just over Christmas yet those January celebrations are looming? Here’s a quick and easy card!
First of all, grab a birthday cake shaped card, or maybe cut one out of your scan and cut! Shaped cards are still very popular and can be found easily in packs of 5 or cut it out by hand.
Next, grab a die that’s a great background. I’ve used my favourite ever birthday die from Tattered Lace which I think works really well here!
I wanted to make be candles look lit, but I am rubbish at colouring and wanted a bit of sparkle! I used rhinestones here.
Last of all, I wanted the candles to stand out so I used some chevron style washi tape, this particular one is from La-de-Dah.
..and Viola! A very easy, quick yet effective card for those last minute birthday card makes!
With my birthday just around the corner, I thought I’d make a chocolate cake as it’s one of my colleagues birthdays on the same day!
But don’t feel like you need an excuse for this gorgeous dreamy chocolate ganache cake. Just make it because it’s ..Thursday!
All you need is..
- 200g dark chocolate
- 200g butter
- 1 tbsp instant coffee granules
- 85g self-raising flour
- 85g plain flour
- ¼ tsp bicarbonate of soda
- 400g golden caster sugar
- 25g cocoa powder
- 3 medium eggs
- 75ml milk (5 tbsp)
- grated chocolate or curls, to decorate
For the ganache
- 200g good quality dark chocolate, as above
- 284ml carton double cream (pouring type)
- 2 tbsp golden caster sugar
(I already had the basics, so I only had to buy the fresh bits.. It only cost £4!)
- Butter a 20cm round cake tin (7.5cm deep) and line the base, or line two smaller trays so you don’t have the fiddly cutting when it’s cooled. Preheat the oven to fan 140C/conventional 160C/ gas 3. Break 200g good quality dark chocolate in pieces into a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan. Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
- While the chocolate is melting, mix 85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda, 400g golden caster sugar and 25g cocoa powder in a big bowl, mixing with your hands to get rid of any lumps. Beat 3 medium eggs in a bowl and stir in 75ml (5 tbsp) milk.
- Now pour the melted chocolate mixture and the egg mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency. Pour this into the tin and bake for 1 hour 25- 1 hour 30 minutes – if you push a skewer in the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit). Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely.
- When the cake is cold, cut it horizontally into three, or if you make 2 seperate trays, don’t worry. Make the ganache: chop 200g good quality dark chocolate into small pieces and tip into a bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth.
- Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls. Grated chocolate brings out all those delicious flavours. The cake keeps moist and gooey for 3-4 days.
- EAT EAT EAT!
Sounds very simple but turned out very delicious, this apple cake was inspired by last nights madness on the Great British Bake Off.. watching it always gets me baking again!
I only had the basics in the house so this recipe was a good one for me to make. Just the usual baking supplies and some apples is all you need some this spongey fruity deliciousness, made in just 1 hour.
- 125g plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 60g butter, melted
- 100g dark brown soft sugar
- 75g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 75g chopped apple
- 75g finely chopped walnuts
- 2 tablespoons caster sugar
- 2 teaspoons ground cinnamon
1. First of all pre heat your oven to 180c/Gas Mark 4 and grease your best baking tin (9″ is ideal for this mix).
2. Next grab your sieve and sift together flour, baking powder, salt and some cinnamon. I didn’t have any cinnamon, so I added a drop of almond extract to give it a nice kick.
3. In a separate bowl (more washing up, I know) mix together melted butter, brown sugar and caster sugar with a wooden spoon until smooth. I actually did this in the pan, so the heat of melting the butter made it a smooth mix.
4. Stir in the egg and vanilla, make sure you get a nice smooth airey mix.
5. Next add the flour mixture, this can get a little stiff to stir so make sure you add it in bit by bit.
6. Stir in the apples and walnuts (I didn’t have walnuts either, this is completely optional.)
7. Spread the mixture evenly into the prepared pan and leave it in the oven for 30 minutes, or until it’s nice a springy to the touch like a cake.
8. Leave to cool for around 15 minutes before taking it out of the pan. It’ll be hot and you want to make sure it’s a lovely shape so you can cut it into fingers or squares to share.