Birthday girl

Yesterday was my lovely blogging friend Emma's birthday - I wanted to try a new fold and as a very talented card maker herself I thought she might like something a bit different:


This is a Tri Shutter card (instructions are here on SplitCoastStampers) made with an Old Olive base and Summer Picnic papers;


When folded closed it looks like this and fits into a regular A6 envie:


Glad you had a great day Emma! Thanks for visiting today!

Kate x

Recipe:
Stamps - Tart and Tangy/Sincere Salutations/Live your Dream
Ink - Real Red/Old Olive/Basic Black/Bashful Blue
Card/Paper - Old Olice/Whisper White/Bashful Blue/Real Red/Summer Picnic papers
Ribbon - Real Red/Bashful Blue
Other - Sewing Machine/Petite Oval Nestabilites/Circle Punches - 1 1/4, 1 3/8, Scallop Circle/Flower Fusion felt flowers/brads/buttons/chipboard butterfly from On Board Batch of Blossoms

weekend sketches

Thank you so much for all your support for our new PTI blog - so glad you all like it!

Here are three cards I made based on sketches over the weekend using the Tart and Tangy set and Summer Picnic papers.










First up - apples! This is my take on Beate's sketch, this was more challenging than the others but I love doing it. I pierced around each of the horizontal panels with the paper piercing tool and mat from the crafter's tool kit. The edges of the vertical panel were punched with the scallop edge punch. The sentiment is from the One of a Kind set, positioned with my old friend the stamp-a-ma-jig.




Recipe: Stamps - Tart and Tangy/One of a Kind
Ink - Real Red/Old Olive markers
Card/Papers - Whisper White/Real Red/Bashful Blue/Old Olive/Summer Picnic DSP
Other - Crafter's Tool Kit/Real Red grosgrain ribbon/button/red floss/Scallop Edge punch






This is for Amy's sketch challenge - I coloured the strawberries with my SU markers and again used the stamp-a-ma-jig for placement. Sentiment is from the Circle of Friendship set, pierced around the edges as on the image and Old Olive panel. The long white vertical panel is embossing with my (much-loved!) Swiss Dots Cuttlebug embossing folder.





Recipe:
Stamps - Tart and Tangy/Circle of Friendship
Ink - Real Red/Old Olive markers
Card/Papers - Whisper White/Real Red/Bashful Blue/Old Olive/Summer Picnic DSP
Other - Crafter's Tool Kit/Real Red Grosgrain ribbon/ circle punches - 1 inch, 1 1/4 inch, 1 3/8 inch/Swiss Dots Embossing folder/Cuttlebug






And finally, Taylor's sketch. You can't see from the picture but the cherries are coated with Glossy Accents so they're very shiny! I love this matching cherry paper from the Summer Picnic Paper Pack. The ribbon is threaded through holes created with a Making Memories slot punch.





Recipe:
Stamps - Tart and Tangy
Ink - Real Red/Old Olive markers
Card/Papers - Whisper White/Old Olive/Bashful Blue/Summer Picnic DSP
Other - Crafter's Tool Kit/Real Red Grosgrain ribbon/ corner rounder punch/petite oval nestabilites/scallop edge punch/Bashful Blue ribbon/slot punch

Thanks so much for visiting - I haven't forgotten about a blog candy so will get that sorted very soon!

Clementine cake

Over Christmas a friend who was visiting asked me for the recipe for my favourite cake that she really liked - instead of just emailing it to her I made this card and enclosed the recipe.

I don't eat wheat so it's easy to feel a bit left out when there are yummy cakes and treats around! But this cake is sooo delicious! Really moist and a heavenly orangey smell. Here's the recipe if you're interested (it's a Nigella recipe):

Clementine Cake

Ingredients
4-5 Clementines (about 375grams)
6 eggs
225g sugar
250g ground almonds
1 heaped teaspoon baking powder

Method
1) Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours.
2) Preheat the oven to 190 C/Gas mark 5. Grease and line a 21cm Springform tin.
3) Drain and when cool, cut each Clementine in half and remove the pips.
4) Pulp everything – skins, pith, fruit – in a food processor (or by hand).
5) Beat the eggs. Add the sugar, almonds and baking powder. Mix well, adding the pulped oranges.
6) Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean. (You probably will have to cover it with foil or greaseproof paper after about 40 mins to stop the top burning.
7) Remove from the oven and leave to cool on a rack. When the cake’s cold take it out of the tin.

You can also use an equal weight of oranges or lemons (for lemons increase sugar to 250g, and optionally add a glaze made of icing sugar mixed to a pasted with lemon juice and a little water)

Recipe (for the card!)
(All supplies Stampin Up unless stated)

Stamps - Tart and Tangy/Yummy (Sale-A-Bration set)
Ink - Pumpkin Pie/Always Artichoke
Card - Whisper White/Pumpkin Pie/Always Artichoke
Other - scallop edge punch/circle punches/brads/swiss dots cuttlebug folder/Always Artichoke ribbon

Thanks for stopping by today!