Work in progress

My sewing bug has returned. Inspired by the birth of a friends new baby girl.
I've had this project or one similar to this in mind now for a long time and the birth of Charlotta's little girl has prompted me to give it a burl. I had lots of little tiny patchwork hexagons around after making my flower pin cushion so kindly blogged at turning*turning. So I thought I could put them to good use.

I really can't tell you how much I enjoy making tiny patchwork. I really enjoy using up little pieces of fabric that other wise would be thrown away, yet when put together can be spectacular.

The fact that you can easily carry it with you. Making every opportunity to do a little sewing, no matter where you are. Last week we took a trip to a nearby beach and while O & M explored I was able to sit by the shore line and sew (more about this trip soon).

I'm currently searching for a pretty red work monogram to embroider in the centre of the blanket stitched heart. I was wondering if anyone knew of any good "free" sites for monogram patterns ?
Hoping to get this finished in the next few days so I'll post a picture of it finished and framed.

Perfect Pound Cake

At home my family love my cupcakes and cookies. My cakes on the other hand are not met with the same enthusiasm.

For years I've been blaming it on my oven . I'm sure that before we bought it my cakes were much nicer.

In attempt to prove this theory I've been trying some new cake recipes. The first attempt was the Bruce Bogtrotter cake from Jane Brockets lovely book "Cherry Cake and Ginger Beer."

This was a very successful attempt. Couldn't fault my oven, I'm begining to realise it may be all in the Recipe.

This week I found the perfect Pound Cake recipe. So easy and it even worked for me. I originally found the recipe on RecipeZaar, but tweeked it a little.

Here's my version if you want to give it a try.



Perfect Pound Cake ......


3 cups golden caster sugar

1 cup softened cream cheese

1 1/2 cups softened butter

6 medium free range eggs (room temperature)

1 tsp good vanilla essence

2 tsp fresh lemon juice

1 tbsp finely grated lemon zest

3 cups plain flour, sifted

1 tsp baking powder

1/2 tsp salt



1, Cream sugar, butter and cream cheese, untill pale

2, Add eggs one at a time, beat well

3, sift dry ingredients together and add in stages to cream mixture

4, place in well greased 10" pan (I used two ring baking pans as mine were smaller)

5, Bake at 325 degrees for 1 hour and 20 mins

6, Let cake cool in pan for 15 mins before removing, this ensures the cake stays

moist.

7, Better served the day after baking.