A Celebration!

I am most pleased to announce that my little Facebook page has reached over 1000 followers! A HUGE milestone for me – I run it by myself, alongside the making, the photographing, the admin, the Etsy listing, the customer service, the packaging, – you name it, I probably do it! (Apart from the posting – that is usually OH’s job as the post box is on his way to work :P)  So this amount of appreciation from customers/admirers is amazing – I am so thankful for each one as they keep my tiny business going.  To say thank you properly, there will be some kind of giveaway/sale “thing” going on, but as it caught me a little by surprise I was slightly unprepared!  But yes, I am so very grateful for all your support, be it by having your own heartstitch collection (you know who you are!), buying a little something for yourself or a loved one, or simply giving the odd ‘like’ or comment on Facebook or Instagram – It is all VERY much appreciated, without you lovely lot heartstitch could not exist!

I have been a bit quiet on the blog front – sorry!  Not an awful lot of new things have been going on here – at least none that I am allowed to show you (yet!) – as I have been doing a few (very) last minute additions to this month’s Sewing Boutique design team challenge, and photographing and listing for my Etsy store.  Photographing and editing takes SO much time, and is also very weather dependant – I like to give you an accurate and eye-catching image of my work, which requires just the right light and a little editing, however, the light has mostly been against me this week, so editing has taken triple the time, which of course means less making time!

But I persevered – and the Valentines Keyrings are now in the shop!

My favourite (the grey kitty) has already sold, but I thought they would make a fantastic gift for Valentines day, especially if you happened to be asking your sweetheart to move in!

Cherry Bakewell Cake

I had a little 1000 fans celebration yesterday… I baked a cake! It is a cherry bakewell cake – I’ve had the recipe in my tin for years (I’m sure I got it online somewhere, but I cannot remember where).  It is beautifully moist, yet surprisingly light, and it is always a success, so I thought I’d share it with you 🙂

You will need:cake6

  • 200g butter
  • 200g golden caster sugar
  • 100g ground almonds
  • 100g self raising flour
  • 1tsp baking powder
  • 1/2tsp almond essence/extract
  • 4 large eggs

For the filling and top:

  • 170g Morello (or just regular if you can’t find it) cherry conserve/jam
  • 175g icing sugar
  • 5/6tsbs water and/or lemon juice
  • Flaked almonds (toasted if you can be bothered!)
  • Glace cherries, halved.
  • Firstly, set your oven to 180 degrees – I used a fan oven – and grease two shallow baking tins with butter.
  • Begin by creaming together the butter and sugar – I used electric beaters because I am short on arm muscles 😛
  • Beat the eggs together in a bowl, then add to the butter/sugar mix a little at a time, sieving a small amount of flour in at the same time.
  • Add the baking powder, ground almonds and almond essence/extract (extract is always better, but if using almond essence and you like a stronger taste like I do, add a whole tsp) and mix well.
  • Pop a pinch of salt in the remaining flour, sieve into the mixing bowl, and fold the mixture to add air.

It should look like this:

Who wants to lick the spoon?!

  • Split the mixture into the two pre-greased baking tins (you forgot didn’t you?! I did!) and bake on the middle shelf of the oven (you forgot to preheat the oven too?! Oh my!) for 30 minutes.
  • Have a cup of tea!  (Or be very boring and do the washing up.)  You will be able to tell when the cakes are ready by giving them a light poke – if the cake bounces back – it’s done!

  • Leave the hot hot cakes to cool, but not for *too* long, else you will end up with the cakes stuck in the tins (like I did!) so turn them out onto a wire rack when they are still warm, so you can achieve that perfect cake shape 🙂
  • Once cool, spread jam on to one of the cakes, then place the other on top.
  • Ice (I used half water and half lemon juice to make the icing, else I find the lemon a bit overpowering) the cake, then scatter the flaked almonds and arrange the cherries as you see fit.


Just a small slice...