30 July 2013

We Give Thanks

It's a funny custom we have to save our "thanks" when a relationship draws to an end.  Better late than never I suppose.
 

Tom Papier has just finished another enjoyable and successful season of school hockey.  The coaching staff are incredibly patient and supportive making for a very cohesive team, one that is a pleasure to watch - or so I'm told - enter the absentee parent (moi).  There are some tasks I feel that Mr Cakes is more proficient at doing.  Namely getting up on freezing cold mornings and ferrying said son to games that can take place far across town.  My duties extend to orange cutting and the delicate task of purchasing legal performance enhancing drugs, aka Snakes.
 
 
Luckily my apathetic approach does not extend to the team's coaching staff.  So . . . . for all the sideline advice, whistle blowing, missed opportunities left uncommented on, unconditional faith, cheering and general good-naturedness . . . . I thankyou!!
 

22 July 2013

Baby Ruby

A quick post to share Baby Ruby's card.

 
I cut out the "onesie" on the Bosskut Gazelle and then inked around the edges.  The benefit of having this as a cut file on my computer is that I can cut out numerous onesies all at once and also resize them to any size, right up to 30x30cm.


10 July 2013

My Card of Many Layers

A twinset of cards.  The partner of this little sweetie was posted at the start of the month.  I have discovered a prudent use of time; when making a card for one occasion make another, similar creation.  This way I can still tap into my creative juices by producing an individual card whilst simultaneously ensuring that I'm not bored by the repetition that comes with mass production.
 

In trying to work out the layers of this card, and in particular how I was going to place the leaves, they drifted down the card after the initial placement, thus giving me the idea of having them appear as though they were fluttering to the ground.

A serendipitous moment.
 

07 July 2013

Christmas in July

In order to sample the delights of a cool Christmas, some enterprising soul brought the notion of Christmas in July to Australia and New Zealand.

 
Of course this is still only relevant in the southern states where we can have some days below 10c.  Not often, but sometimes.  In the tropical north, where temperatures rarely vary, this is not the case.
 
 
There is nothing worse than tucking into a full blown Christmas lunch, complete with hot, stuffed turkey, roasted vegetables and Christmas pudding drenched in a brandy custard, whilst the temperature outdoors is insisting you dive into the aqua-blue swimming pool.  The two are mutually exclusive and yet some families persist.
 
 
Many happy returns of the faux season to you all.

05 July 2013

Heavenshire Tea

Never underestimate the delicious attraction of the seemingly innocuous scone.  Whilst simple in its ingredients, preparation and appearance, the scone is similar in its purpose to the popular pizza base; a carrier of far more exotic and appetising treats.  However they each taste only as good as their toppings.
 
 
Use the very best cream and jam that you can get your sticky fingers onto, or into, and you will find it hard to stop at just one serving.
 
This recipe first came across my path when Sally Cakes was in kindergarten.  Knowing that four year old children were more than capable of preparing the final product gives one confidence that it is an easy result to achieve.
 
Sift together 5 cups of flour, 50ml baking powder and 1tsp salt.
 
Pour in 300ml thickened cream.
Then pour in 375ml (1 x can) lemonade.

Usually I use plain lemonade for this recipe.  On this occasion, the cupboard was bare, so I substituted a red creaming soda flavour.  It didn't really alter the final result, but I would hasten to suggest that if you do change the fizzy component, be wary of your choice.  It's possible that a green-coloured drink may produce a cacky-coloured scone.
 
Pour it into the basin from a height to create extra effervescence.
just wanted to zoom in on my droplets
Mix the ingredients into a smooth dough.
Knead the dough lightly into a ball and then roll/flatten the ball to 2cm.
Cut 4cm rings and place them, touching, on a tray.
Brush the tops with a little milk.
Cook the scones at 200c for 10-20 minutes until brown on top.
This recipe can make up to 30 scones.
For a simple finish, spread hot scones with the very best butter . . .
. . . or smother with a delicious jam and clotted cream.
 
Whilst there is some debate regarding the origin of the name, scones, there is no doubt about their country of origin - Great Britain.

03 July 2013

Vellum Butterflies

A small and select group of us gather every second month to learn a new technique or two in the ever expanding art of card making.


Apparently it can be a little bit like school.  That is to say, if you talk while the teacher is giving some instructions, you may miss a vital piece of information and make a mistake.  Who would've thought???
 
Given that we are quite a verbose group (I think we may once have been referred to as rowdy) it's not a great leap to admit that each time you can pretty much guarantee I'll make a mistake, ahem design change.
 
The brightly coloured foliage on this card was supposed to be stamped onto the back of the vellum.  Giving a more subtle finish to the card.


Oh well.  Rowdy group, rowdy card!

01 July 2013

Birdhouses of a Feather

A mixture of coffee and chocolate coloured inks were used in the making of this card.  I'm not entirely convinced that they work well together.  However the card is done and has left the building, as it were.


I just wanted to list the layers on this card for future posterity slash use.  These photos were taken using a mobile phone, hence their fuzzy nature; my camera is on holiday in Italy with Tom Papier.

Layer 1
  • Score and fold in half an A5 card.
  • Ink around the edges and also sponge a little bit onto the card too.
  • Stamp some beautiful writing over half of the card - En Francais by Stampin' Up was used here.
Layer 2
  • Emboss a giant clock onto a separate piece of card - World Fair CO723033 by Couture Creations.  Sponge lightly over the embossing to highlight it.  Fussy cut around the edges.
 Layer 3
  • Cut out some scrapbooking papier and tear it so that it exposes about two thirds of the card.  Papier for this card came from the Prima Engraver Range.  A gorgeous set of 6" x 6" papiers.
Layer 4
  • Cut out a birdhouse design - Marianne Design Collectables COL1308.  Fix it to the scrapbooking papier with a suitably coloured brad.  This particular brad, originally white,  has been coloured with ink, dipped in clear embossing powder and heated up with a heat gun.  Use tweezers to hold onto the brad.  This particular birdhouse is a combined die and stamp set.  It was then inked around the edges to blend in with the rest of the card.
Layer 5
  • Attach a butterfly to the birdhouse.  Punch it out of the same scrapbooking papier.
  • Cut out some leafy foliage. (I don't know what this one is called - I threw out the wrapping.)
  • Make some papier flowers.  These were cut out initially using a Die-Namics Die called Die-Large Royal-Rose.  They begin life as a flat spiral which is curled around a quilling tool and fixed into place using a Zot.
Happy 21st Birthday Jessica; a niece who shares my auspicious birth date.