Tuesday 26 May 2009
Cupcake Box & Floral Punch Craft
Papertrey Ink - Blog Hop
I used the Sympathy stamp set by Papertrey Ink to create my card, the top part of the card was stamped with the flourish stamp then I cut a diagonal slit in the card and slotted the oval nestabilities die though the slit so that only part of the card was die cut, I then cut around the rest of the flourish to finish this.
I used a punch to cut out the flowers and added a pearl to each of them.
Sunday 24 May 2009
Thomas Kinkade - Cobblestone Bridge
It's been a good while since I made a vintage card,so, what better way that to used one of the Thomas Kinkade rubber stamps, this one is Cobblestone Bridge.
I used chocolate chip ink from Stamping up and a brayer to ink up the stamp, the brayer ensures a thin even coat of ink which these stamps demand.
I burnt the endes of the image and using a teabag (used after making a cuppa) gently dabbed away to give it a sepia tone. I layered the image on top of wine coloured card and used the binder punch (Stamping Up) on the edge then ripped away the card and edged it with a gold pen.
A vitage scrapbook page for the background with a piece of jute wrapped around it leaf brads button and ribbon to finish.
Saturday 23 May 2009
Help Needed - Green Fingers
Friday 22 May 2009
Sizzix Bigz Die - Decorative Accent W/Flower
Thursday 21 May 2009
Engagement Card
Wednesday 20 May 2009
Lemon Drizzle Cake Recipe
Lemon Drizzle Cake Recipe just couldn't be easier.
ingrediants
8oz Caster Sugar, 8oz butter or Margerine, 8oz Self Raising Flour
4 Eggs, Pinch of salt, 2 Fresh Lemons
Method
Beat the sugar and butter until light and creamy, add 2 eggs the salt and roughly a 3rd of the flour and beat into the mixture, grate the rind of the lemons and add this to the mixture add the remaining 2 eggs and another 3rd of the flour and beat well.
Add the last of the flour into the mixture but do not beat this, fold in gently I use the figure of 8 method.
Grease a large cake tin, mine is a 8.5" round tin, add the mixture and bake at 180C for around 40 - 45 mins
Topping
Squeeze the juice of the lemons and add sugar to it untill it is a thick consistancy and spoon the mixture over the top of the cake while it is still warm.