Tag: bachelorette

June 30, 2015

Cluck cluck #1

Hi there. First off, apologies are in order. I missed my Monday night slot this week. I am deeply entrenched in finishing my portfolio and got really, really, involved in designing a book cover, more on that another time.

ANYWAY. My lovely housemate Vicky had her Hen Party a few weekends ago. Sadly I had something I had booked up a year in advance to go to so I couldn’t make it. Sad face. Instead I thought I would leave Vicky a little surprise on the dining table so she’d know I was thinking of her while she partied on down with her hens.

This is a little four part series, showing you how to make three different little hen/bachelorette party favours at home; the final post will detail all the finishing touches. You might prefer to use them as wedding favours or for childrens’ parties instead.

Heads up: I made 30 of each recipe, so if you’re looking to make a sweet treat for an evening in, divide, divide, divide the quantities of the recipe, don’t send me the bill for your fillings.

We’re kicking off this week with a recipe for orange sherbet. I just need to clarify for the sake of my US (and possibly Canadian?) readership, we mean something different when we say sherbet. You mean sorbet. We mean sherbet.

You will need

300g/10.5 oz Icing sugar

300g/10.5 oz Granulated sugar

175g/6 oz Caster sugar

125g/4.5 oz Orange jelly powder (again, America, you mean jelly when you say jello)

1-2 tsp Yellow food colouring

1 tsp Orange extract

60 small, or 30 regular sized lollipops

Cellophane DL card bags

(makes 30)

Step one

Mix together the granulated and caster sugars with the orange extract and colouring. If you want it to be a really bright colour, go for 2 tsp, I wanted a more subtle yellowy-orange so went for one.

Just in case you think I’ve lost it…the colour dilutes when you add the other ingredients.

Step two

Add the jelly powder and stir again until fully combined. Give it a little taste at this point. For a stronger flavour add more jelly or more flavouring, but for the record, I think you’ll be set.

Step three

Add the icing sugar and mix again thoroughly. See, now you you know what I mean about the colour? Nice and subtle isn’t it?

Step four

Weigh 30g portions and pour into the card bags.

That’s where I’m leaving you for today I’m afraid folks, the finishing off will be in my round up post in a few weeks. The suspense is killing you I know.

In the meantime, just when you thought you weren’t even getting a gif this week. Here’s a tinker in her dungarees:

Have a fabulous day whatever you’re up to!

November 24, 2014

Count up count down

There’s lots of things happening right now. The first one to mention is that fabrefaction TURNS 1 TODAY! I know, crazy right? I will leave any sentimental ramblings to my new year post, but it seems mad to me that my first little blog about an advent calendar made from egg boxes was only a year ago.

The other major thing that’s happening is that MEGAN IS GETTING MARRIED. In 12 days no less. Gawsh.

In honour of this we had a hen party last weekend in beautiful Bath. For part of the afternoon we had time to kill and every activity we looked up was crazy expensive or not available etc etc. After some deliberation it was suggested that I conjure up something to do.

So in honour of Meg’s wedding, fabrefaction’s birthday, and being as close as we are to December, it seemed like the perfect opportunity to use our make shift craft workshop to make an heirloom for Meg and Olly to obligingly hang at Christmas…at least as long as we’re friends…which will be forever, so…

DISCLAIMER: This post isn’t so much the usual step-by-step, more a little inspiration and a few tips along the way.

You will need

These little drawstring bags (or some like them)

24 little pegs (I got mine from Tiger, they’ve got numbered ones at the moment too)

3m ribbon to hang the pegs off

A whole plethora of Christmas themed haberdashery (The Range and Hobbycraft furnished us nicely)

A team of Santa’s little helpers

Now it depends how crazy you are, I rate as ‘very’ on the scale when it comes to craft. Cool kid I know.

Well, I didn’t quite fancy the thought of the hens free styling the numbers because I think a little bit of consistency helps the overall look of this kind of thing. Yes, I did tell them that as an introduction, and yes, I do have problems.

I printed the numbers in a chubby font to begin with using them as a template on felt.

If you don’t trust yourself to hold and cut at the same time turn the numbers upside down and draw round them very lightly. Then you won’t have pen marks when you turn them over. I was a bit heavy handed with the pen at first, so be warned.

I love a little blanket stitch on Christmassy craft. You basically need to put the needle through the felt at the height you want your stitching, and as you pull the thread through catch the loop so that it is held at the top.

Voila. Not fiddly at all. Nope.

If you are cutting regular fabric use pinking shears (the zig zag ones) so it doesn’t fray. Otherwise you may have to hem it all. The alternative if you don’t own pinking shears and don’t want to sew is to use felt, or just chance it with the fraying (but then we can’t be friends).

How cute are those little gingerbread buttons?! It helped to hold them down where I wanted them and half turn the bag inside out to sew.

I found it best to sew any details onto the individual items and then glue them down using a few dabs of PVA. You can be a lot more precise that way.

One down. Twenty three to go. Time to rope in some helpers…

Everyone got involved with the gluing action so don’t be ashamed. I loved little Rudolph with his number 11 antlers.

A few more.

The whole shebang! I love the way this turned out, and now Meg has a keepsake from some of her favourite people.

Thank you for visiting my little space of internets. It’s kept me going all year, here’s to another.

Katie.

August 3, 2014

Fit for a mountie

Given that I’m doing a little afternoon tea series I thought I would share a recipe that I adapted for a lovely lady’s bridal shower recently. It’s a little less traditional than your average, but nice and light, definitely a worthwhile addition to any afternoon tea table. In honour of said bride-to-be I made these marshmallows maple flavoured as she hails from a distant land (Canada).

Some speculation as to whether or not marshmallows are easy enough to make trickled around the bridal shower. My answer in case you are wondering, is that they aren’t the most straightforward, but definitely do-able, and very satisfying. These guys make your house smell incredible too, so if you’re tempted, give it a go!

Disclaimer: don’t make these for vegetarians or you will be met with narrowed eyes. On the upside, they are great for the gluten free. Unless they are vegetarian.

You will need

9 Gelatine sheets

300g/10.5 oz Granulated sugar

100g/3.5 oz Maple syrup

100g/3.5 oz Milk chocolate

2 Egg whites

1 tbsp Liquid glucose (you can find this in a squeeze toothpaste type tube in the baking section)

1 tsp Vanilla extract

Icing sugar

A sugar thermometer

Step one

Lightly oil a deep baking tray/brownie tin. Dust with icing sugar and set aside.

Step two

Put the gelatine sheets in 150ml/3.5 fl oz cold water and leave to soak. I snapped mine in half, but don’t break them up any more than that.

Step three

Put the sugar, glucose and maple syrup in a saucepan (the heavier the better). Add 150ml/3.5 fl oz water and put on a low heat.

Patience is key here as you will feel like eternity is passing you by while you’re waiting for it to get to the right temperature. It’s worth doing this stage slowly so you don’t burn the sugar etc etc. Make sure you have some snacks to hand.

It will smell so good you will want to put your face in it. Don’t.

Step four

When the thermometer reaches about 115C/230F start beating the egg whites. Do this in a glass/metal bowl, as plastic ones tend to be a bit oily, no matter how hard you scrub them.

Step five

When the thermometer reaches 127C/260F turn the heat off and add the soaked gelatine. Don’t add the excess water though, just fish it out and give it a little squeeze. When you do this you will forgive me for not having a photo of it; the mixture fizzes and bubbles in quite an intimidating fashion.

Step six

Get the whisk going in the eggs again, and slowly pour the hot sugar mixture into them as you go. Move the beaters continually so that you don’t end up with a lump of hard sugar at the bottom of the bowl.

Step seven

Add vanilla extract and keep whisking.

Step eight

Whisk some more.

Step nine

Have someone come and support your arm if you need to, but keep on whisking my friend.

Step ten

When the mixture (about 10 minutes later) becomes really thick and gloopy it’s time to stop. Hallelujah. A good measure for this is when bottom of the bowl (on the outside) has cooled down.

Step eleven

Pour the marshmallow into the brownie tin you prepared earlier.

Step twelve

Dust the top with icing sugar and leave to set for a few hours. This is your opportunity to go and see the doctor about the muscle death in your right arm. (Kidding).

Step thirteen

Turn the marshmallow out onto a clean surface with a satisfying flump.

Use a bread knife to cut it into long strips and then cubes. The trick is to make your strips as wide as your mallows are deep to get square(ish) shapes. Dust all the sides in icing sugar as you go.

Generally I find I don’t need any extra icing sugar for this, as a lot comes off the top when you turn it out.

Step fourteen

Place the cubes on a sheet of greaseproof paper. Melt the milk chocolate (slowly in a microwave) and using a piping bag drizzle them lightly. Leave to dry and you’re done!

There we have it. Maple marshmallows. Nowhere near as difficult to make as I made them sound, I promise.

August 1, 2014

Pa’s scones

Hello there. Sorry for being a bit sporadic with the posts of late. I will get a handle on this eventually I promise!

I realised that I kicked off my little afternoon tea series without the bare essential – the scone. Now, my dad happens to be a champion scone maker and he’s given me the honour of letting me share his recipe with you.

So without further ado here goes, enjoy!

You will need

1lb/450g Self raising flour

4 oz/110g Granulated sugar

4 oz/110g Margarine (I use Stork)

4 oz/110g Raisins/other dried fruit (I split mine into some plain some fruit, so only used half this)

1 egg

Semi-skimmed milk (approz 9fl oz/250ml)

A pinch or two of salt

A 2 inch round cutter (for small scones)

Makes 24 little scones, 12 big if using a bigger cutter.

Step one

Crack the egg into a measuring jug and top up to 10 fluid oz or 250ml with the milk.

Use a fork to combine the egg and milk.

Step two

Mix together the sugar, flour and salt in a decent sized mixing bowl.

Step three

Add the margarine to the dry mixture and rub between your fingers until you have the breadcrumb-like texture in the bottom photo. If you insist on using butter this might take you a little longer, but be patient, you’ll get there.

If you want to do half plain, half fruit then you need to split half the mix into another bowl at this stage.

Step four

Add the fruit (remember to only add half the amount if you’ve split the mix).

Gradually add the wet ingredients, stirring with your hands. Don’t go gung-ho and add the lot, as there’s meant to be some left over! Again, if you’ve split into two halves you need to distribute this evenly across both batches.

Keep adding liquid until the mixture is a bit gluey/sticky but still holds together and isn’t wet.

Step five

Dust a work surface with flour and turn your dough onto it. Pat it down with your hand until it’s a little shorter than your cutter. No rolling pins please.

I would also recommend you take this opportunity to wash your hands and grease a couple of baking trays.

Step six

Dust your cutter with flour and cut as many scones as you can from the dough. I will save you the maths lesson but try to get them as close together as possible as it’s best to not keep working the dough if possible.

Put your scones onto the baking trays; make sure to leave some space as they do grow a bit.

Step seven

Bring together all the scraps and repeat until you have no dough left. Well, you will have a little blob, but that’s for you to eat straight from the oven, so it doesn’t really count.

Step eight

Using the leftover egg and milk mixture, brush the tops of your scones. This will make them go golden in the oven. You can use your (clean) fingers if you don’t have a pastry brush.

Step nine

Pop in the oven (ideally preheated) at gas mark 6/200C/400F for 15-20 minutes. If your oven, like ours, is getting on a bit you might want to turn the trays around halfway through for an even bake.

Step ten

Pop them on the table with the rest of your afternoon tea treats.

June 15, 2014

Lots of little kisses

Recently I have been partying down with some of the lovely hens (bachelorettes for those of you across the pond) in my life who are getting married this summer. My friends are definitely going wedding crazy at the moment, and with hen parties springing up every other weekend I thought I would put together a yummy recipe for any keen party planners, or any of you who fancied a new afternoon tea recipe.

Introducing these lovely little meringue kisses. Although any of the wedding party who are on diets might want to look away now…

You will need

2 egg whites

110g/4 oz caster sugar

100g/3.5 oz dark chocolate

150ml double cream

75g/2.5 oz raspberries

Makes 20

Step one

Separate eggs whites into a glass or metal mixing bowl (plastic tends to hold a bit of grease, gross I know, but this will stop your egg whites fluffing like they should).

Use an electronic whisk (or a really strong arm) to whip the whites until they double in size and start to stiffen up.

Once they look kind of like the third photo start adding in the sugar as you whisk.

Step one and a half

Keep whisking until you have what’s known in the biz as stiff peaks. If you’re a bit unsure, turn your bowl upside down, if your mix doesn’t fall out then you’re good to go, if it does then I’m sorry.

Step two

Cover two baking trays in greaseproof paper or baking parchment. Don’t whatever you do grease this, use a dab of meringue in each corner to secure it to the tray.

Fill a piping bag with the meringue mix and pipe lots of little blobs. Hold the piping bag about 2cm away from the tray at a 90 degree angle and squeeze down, once your meringue has reached the desired spread (say 4cm wide?) pull away quickly.

Remember to pipe in pairs, no odd numbers, and leave a little space for these to expand.

Step three

Bake.

Gas Mark 1/2, 130 degrees C or 250 degree F for 40 minutes to an hour. I know, that’s really unhelpful, but I sort of went jogging, and my oven is a law unto itself.

Once you can see they’ve grown and have developed shells, turn the oven off and wait for it to cool before removing them. If you need to take a peek by opening the oven door, try not to throw it wide, or your meringues will crack.

Step four

Melt the dark chocolate in a small bowl/ramekin. Do this gradually in the microwave so you don’t burn the chocolate.

Dip each meringue so that the bottom an a little bit of the side is covered. Sit on greaseproof paper and leave to set.

Step five

Whisk the double cream until it has doubled in size and is beginning to hod it’s shape.

Add the raspberries and whisk some more. This is pretty satisfying for some reason.

Step six

Pipe the raspberry cream onto a shell and squish another one on top. Repeat until finished.

Step seven

Enjoy!