Sunday, 14 September 2014

Decoupage and Craqueleur!!

This post combines two of my favourite crafts...

You might remember decoupage was my craft for 2013. Remember the eggs and the birdhouses?

2014's craft is Craqueleur, it started with the egg box and I'm loving it. I haven't perfected it but I'm loving it!

 Last weekend I combined the two! My mother had put these lovely papier-mâché letters into my Christmas stocking a couple of years back.

 I bought some beautiful Italian decoupage paper on eBay and started with the vintage hot air balloon paper. I liked the end result but didn't love it. As a result I didn't start the second letter until this year. When I discovered Craqueleur I knew it would be the answer.

 This time I went for the old map paper and 'decoupaged' like I was gift wrapping - much easier than all that cutting and I prefer the result. On went the Craqueleur in two stages (see here for details) followed by some dark wax. Quite a bit of dark wax actually but I like the really 'aged' effect it gives.

The J is a little 'mucky' in places but the M is good, I'm learning! Overall, I like the end result. Once again, dirty and aged fits in better at ours, noticing a trend?

Sunday, 7 September 2014

Gone Banana's!!

Apologies for the distinct lack of blogging last month, I was super busy with work and stuff. I am hoping that September will fare a little better as I have looooads to share with you and can't wait to catch up on what you guys have been up to.

So for today's quandary...what to you do with some ripe banana's?
A sweet treat for elevenses of course...
Banoffee Cupcakes!
Preheat the oven...
Line a cupcake tray with paper cases...
Mash two ripe banana's...

In another bowl, beat 100g butter..
..2 eggs, 125g self raising flour, 100g castor sugar..
 ..and a tsp baking powder until light and fluffy.
Fold in the mashed banana's.
Spoon half the mixture into the paper cases and add a spoon of Caramel into each.. with the remaining cupcake mixture and bake for 20mins.

Remove and cool.
To make the caramel frosting..
..beat together 100g caramel, 85g butter and 300g icing sugar.
Simply spread it on the cupcakes, put the kettle on...
 And Enjoy!!!!!!!

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