It was time to don a hat and choose a place to sit ready for tea. A variety of hats, cups and saucers and teas were available on the day. We indulged in pumpkin soup, (it was a cold day) scones and pikelets (mini pancakes) with butter and jam, cheese and rice crackers, olives, gherkins (dill pickles) and mussels and lots of tea and conversation. More photos next week with some of our visitors.
Wednesday, August 25, 2010
Monday, August 16, 2010
Mega Chocolate Cake
Step 1 Preheat oven to 180deg C (350-375F) and prepare cake tins/pans.
3x 23cm round pans or 2x long rectangle slice pans for a layer cake
Step 2 Mix/whisk 1 cup cocoa and 1 cup sugar with 2 cups boiling water and allow to cool.
Step 3 Beat on high setting 250g (1cup) softened butter with 1 cup of sugar until light and fluffy, scraping down the sides of bowl occasionally, and 4 eggs, one at a time and beat well.
Step 4 Measure 3 cups Self Raising Flour into jug/bowl
Step 5 Scoop 3/4 of flour from bowl and slowly fold (lowest setting) into butter mix, slowly pour in 1/3 of cocoa mix, while mixing on lowest setting, continue adding flour then cocoa mix until all combined.
Step 6 Pour into prepared pans and bake approximately 30-40 minutes. If all mix in one tin as shown, it will take about one hour.
A very moist cake! More like a sponge cake than a mud cake. It has a thick layer on top that can be peeled off if you wish to make a dessert with Bailey's Irish cream sprinkled over or cherry brandy/port etc with canned black cherries and cream (Black Forrest Cake).
I use White Wings Gluten free SR flour in this recipe successfully.
You can also cut out cup cakes from the cake the next day with a circle cutter and add chocolate buttercreme icing/frosting to the top and decorate to your hearts desire.
3x 23cm round pans or 2x long rectangle slice pans for a layer cake
Gotta love the reflection of my light fitting |
Watch where the egg goes! |
Step 4 Measure 3 cups Self Raising Flour into jug/bowl
Step 5 Scoop 3/4 of flour from bowl and slowly fold (lowest setting) into butter mix, slowly pour in 1/3 of cocoa mix, while mixing on lowest setting, continue adding flour then cocoa mix until all combined.
Step 6 Pour into prepared pans and bake approximately 30-40 minutes. If all mix in one tin as shown, it will take about one hour.
A very moist cake! More like a sponge cake than a mud cake. It has a thick layer on top that can be peeled off if you wish to make a dessert with Bailey's Irish cream sprinkled over or cherry brandy/port etc with canned black cherries and cream (Black Forrest Cake).
I use White Wings Gluten free SR flour in this recipe successfully.
You can also cut out cup cakes from the cake the next day with a circle cutter and add chocolate buttercreme icing/frosting to the top and decorate to your hearts desire.
buttercreme frosting |
Ready for dessert toppings |
Thursday, August 12, 2010
Vintage Revival at The Camden Antique Show!!
See anything you like?
Contact me at vintagechicdelights@gmail.com or Zana at country.indulgences@bigpond.com.au
or drop into her store at165 Argyle Street, Picton NSW Australia or phone 02 4677 3711 after 11am
Contact me at vintagechicdelights@gmail.com or Zana at country.indulgences@bigpond.com.au
or drop into her store at165 Argyle Street, Picton NSW Australia or phone 02 4677 3711 after 11am
Tuesday, August 10, 2010
Just a quick hello!
Photos of the weekend at Camden Antique Show still to come. Photos have been uploaded to my computer. My computer is in a coma. Surgery last night revealed leaking capassitors in the power supply and the reason for that 'smell' as it had a heartattack. Hopefully spare parts will be obtained tonight and further surgery will result in a full recovery. Stay tuned!.....
Thursday, August 5, 2010
Remember Country Indulgence? Visit The Camden Antique Show!!
Zana from this gorgeous shop will be at The Camden Antique Show, in the civic centre, this weekend and I will be there to keep her company and show off a few of my creations too! Hope to see some of you too!!
Sunday, August 1, 2010
Tilly Rose Vintage Swap
A lovely parcel arrived over a week ago, and I'm smiling all over again as I share it with you. So many lovely things to look at and to use as I sew lovely handmade treats for you. I hope to have some new lovelies soon on Etsy using some of these adorable trims, laces, buttons etc (if I can bear to use them and sell them- well I do like to share). Of course there are some treats 'just for me' to keep. Carole - your swap gift is truly appreciated!!
AND thank you so much to Karen @ Tilly Rose in the UK for organising it!!
AND thank you so much to Karen @ Tilly Rose in the UK for organising it!!
A parcel arrives |
|
Dear Delcie, I hope you enjoy your parcel. |
Dear Delcie, I hope you enjoy your parcel.
Be blessed as the hands of friendship reach out
through the wonders of the internet.
Yours in friendship, Carole xxx
sweet treat with love |
fragrace sachet |
something to attach to your scissors |
ooh what's inside? |
Darling dolly for my scissors |
beads along bottom of pouch |
something to just 'hang around' |
A gorgeous beaded tassel! |
something to place a 'pretty' on |
sweet vintage doily |
a matching pair! |
for when you want to do a 'little something' |
something to embroider |
butterfly kisses for pussy |
for your pins... |
gorgeous 'James Kent' -Pearl Delight pin dish |
Pretty bits |
An assortment of trims! |
beautiful laces, ric rac |
more lace & trims |
ric rac on vintage cotton reel |
A beautiful silk rose & ribbon |
Finishing touches |
beautiful buttons! |
A sweetie! |
Beautiful roses on porcelain |
It's a porcelain broach! |
Subscribe to:
Posts (Atom)