Posted in Arts

Fondant Arts and Craft

What we need

  • White fondant
  • Food colouring, Yellow and black
  • Divide your fondant into 3, one white, make yellow for the body and black for the eyes, and stripe details o the body.
  • Next role the body out into an oval like shape.
  • Then place some small round black dots for the eyes,
  • Roll out a thin stripe, this is to create the wings, wound around the body of the bee.
  • Then make some wings from the white fondant. Make sure the wings of your bumblebee are not too thick, this would make them heavy and would stay up.
  • Make as many as you want, why not try making them in different sizes also.

Check out my previous post Fondant Arts and Craft Turtle

Posted in Arts, kids

Creating London Colourful Terrace houses out of recycled milk cartons.

First things first, spend time collecting used milk and juice boxes, rinse out thoroughly leave to dry out for a day.

Select your choice of paint. I choses these Baker Ross Pastel Ready Mixed Paint for Kids. they are pastel colours good as a replica of the NW3 London postcode town houses.

Cover your work surface with bine liners or old newspapers, set aside some to place painted cartons to dry overnight. the boxed will require several coats of paint, I did 4 coats of paint.

Set painted cartons aside to dry. Once dry, use your white chalk pens to draw in the details. This next step dries up very quickly.

There you go, your houses are all set, Enjoy!

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Posted in food

Hummingbird bakery Gingerbread Cake Recipe

INGREDIENTS

  • 250g/ 8oz softened butter (or margarine for lactose-free)
  • 250g/ 8oz dark muscovado sugar
  • Half of a 225g tin black treacle
  • 375g/ 12oz plain flour
  • 5 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 eggs, beaten
  • 3 pieces stem ginger (crystallised/ from a jar) – optional
  • 300ml/ half pt milk (unsweetened soya milk if lactose-free)
  • 2 tsp bicarbonate of soda

METHOD

  1. This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
  2. Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
  3. In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
  4. Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
  5. Pour into the prepared tin(s). Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  6. This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days.Enjoy!