I love you stitched card

Ti Amo (I love you) in Italian

 

This card was created as a thank-you for a lovely holiday, our first as a family. Sew simple with a bit of embroidery thread, linen fabric and confidence!

I have made this design with a free flowing back stitch just to show how easy it is..it is about you and your creativity!

 

I basic stitches can be found through the Embroiderers Guild a step by step starter for beginners..

You Will Need  - 

Natural linen fabric 10cm square

Contrast red fabric 10cm square

Embroidery thread in blanc/white

Embroidery Needle

Pins

Embroidery scissors I always use the scissors with the orange handles from fiskars

Paper craft card and envelope in white

Bondaweb 20cm square

 

Try for all your haberdashery supplies -

John Lewis

 

Go Create!

1. This card is really easy to make with the wonders of bondaweb and embroidery threads! Cut out the linen fabric to a 10cm square and fray the edges to make the design look rustic.
2. Cut out 3small hearts and 1 large heart and arrange on the fabric until you are happy with the size and shapes.
3. Take the bondaweb and iron on the hearts.
4. Iron on the hearts to the linen to your size and pattern.
5. Take your embroidery thread and take 2 strands. Embroider the words as per photo and ensure the ends of the threads are hidden.
6. Take the double sided tape and stick the linen to the front of the card.

Apple & Spice Babysitting Cake ...

Sometimes when someone is doing a big favour - 

like babysitting so we could go out for the first time -

 a good cake has to be made to say thank-you, thank-you, thank-you!

 Apple & Spice Babysitting Cake ...

Last week I made the Autumn Fruit At The Bottom cake and it was gorgeous - Autumn Fruits At The Bottom Cake . So when we wanted a sitter so we could go out and celebrate one evening, this cake was perfect. Rich and spicy and appley as well.

You Will Need -

60g butter

60g caster sugar

60g self raising flour

1 egg

4 medium sized apples peeled and chopped
1 teaspoon all spice

Half teaspoon of baking powder

1 tablespoon of brown sugar

1 teaspoon almond essence
Handful of almond slices

100ml milk

Serves 8

Go Create!

Pre-heat the oven at 180C

1. Cream together the butter and caster sugar until light and fluffy then add the egg and beat thoroughly. Add the almond essence.
2. Sieve together the flour and the baking powder and fold into the sponge mixture.
3. Take a separate microwave proof bowl and tip the chopped apples and spice and cover in cold tap water.
4. Microwave apples for 4 minutes on full power and leave to cool. Your mixture is now stewed and soft but the apples still retain the texture.
5. Coat the bottom of your greased sponge tin with the apple mixture and add the sponge. The apple juice will run into the sponge to give it a brown look but this will go when baked.
6. Sprinkle the sugar and almonds on the top.
7. Bake for 20 minutes or until golden brown.
8. Leave to cool and then turn onto a cooling rack before storing in an air tight container.
9. Enjoy!

Baby* Cot Bumpers

Baby Cot Bumpers (*from age of 1)

Make your own baby bumpers with just cotton fabric, wadding, ribbon and some decoration!

I was surprised by the quality of baby bumpers in the stores and on-line. So I decided to make my own for two reasons, better quality and better design.

You Will Need -

.80 metre of cotton fabric

.80 metre of wadding (I used quilters wadding)

8 metres of 5mm ribbon

.50 metre contrast fabric (I used the beige spot)

Scraps of cotton fabric for motifs (I used the red)

.50 metre Bondaweb

Sewing thread

Let's Create!

Measure the size of your cot as each one is different.

You will need to cut three pieces which will be sewn together. 

Your bumper will be twenty cm high when finished.

Cut double the height of each of the three sides plus turnings. You will be making a bag for each piece to sandwich the wadding in.

 For example my pieces were -

 60 x 40 cm plus turnings (left side)

  60 x 40 cm plus turnings (right side)

60 x 40 cm plus turnings (top side)

Cut your wadding the same size (no turnings).

Turn the pieces wrong side out and stitch across the bottom side and up one side to form a bag. Turn and press then add on the contrast trim. Mine was 5 cm at the bottom. This has stitched onto the bag before wadding.

Insert the wadding at the side and hand stitch up the side. Repeat for all three.

Stitch together by hand at each of the two corners which will form the top of the cot bumper.

Take the ribbon and divide into eight. Take a piece and pin to each bumper edge ensure each ribbon has tails to tie it to the cot. Then pin down the join or the seam to hide any hand stitching for the pieces that are joined. Hand stitch on both sides and tie at the bottom.

I decorated mine to match the theme with rabbits and leaves cut out and ironed on with bondaweb, embroidered leave stems and French knot rabbits tails.

They are easy to wash by hand and for this price you can make about four pairs for the cost of one in the store.

Happy Making,

Sam x

Autumn Fruits At The Bottom Cake

A Fruity Almond Sponge Great Warmed With Cream...

With all the autumn fruits we have, it is getting a bit crazy how much we can eat and freeze! This cake can be a pudding or sliced for elevenses or given away..Enjoy - we have!

You Will Need -

60g butter

60g caster sugar

60g self raising flour

1 egg

1 punnet of raspberries

Half teaspoon of baking powder

1 tablespoon of brown sugar

1 teaspoon almond essence

100ml milk

Handful of almond flakes to decorate

8 inch sponge tin (greased)

Serves 8

Go Create!

Set the oven to 180C or similar if a fan oven or to your instruction manual.

1. Cream together the butter and caster sugar until light and fluffy then add the egg and beat thoroughly.
2. Sieve together the flour and the baking powder and fold into the sponge mixture.
3. Take a separate microwave proof bowl and tip in all raspberries except six for decoration. Wash and add brown sugar.
4. Microwave raspberries for 2 minutes on full power and leave to cool. Your mixture is a running jam mixture.
5. Coat the bottom of your greased sponge tin with the raspberry mixture and add the sponge. The raspberry juice will run into the sponge to give it a pink look but this will go when baked.
6. Sprinkle the raspberries and almonds on the top.
7. Bake for 20 minutes or until golden brown.
8. Leave to cool and then turn onto a cooling rack before storing in an air tight container.
9. Enjoy!