Eat Cake

So the other week I had my catalogue launch for the bran-spanking new Stampin' Up! catalogue.  Well we've had school holidays since then, which means I've not had much of a chance to show off some of our projects made for the launch.  Both my friend (and demonstrator) Emma made a few projects highlighting the new Mosaic Madness bundle as well as a few other things.

And of course, with a launch, I always offer nibbles and a glass of bubbly or two.  And coffee of course!  So I had lot of fun with my washi tape when preparing for the launch!

I made tiny little tags with Washi tape.  They are so cute and so easy to make.  All you need is a tooth pick and washi tape!  Wrap the washi tape around the toothpick and cut into shape.  Any sort of shape.  I made mine into flags!

These flags use the Washi tape from the This and That range.  I love the Calypso Coral tape!

And of course, I pulled out the also very new stamp - Sketched Birthday - and made a little banner too.  Says it all really: Eat Cake!

And in case you're wondering, the recipe for this yummy cake (I doubled the recipe) was:

Vanilla fudge slice


60g butter
1 cup brown sugar
1 egg
3/4 cup plain flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp Queen Organic Vanilla Bean Paste
80g butter
2/3 cup icing sugar
1 tsp Queen Organic Vanilla Bean Paste


Step 1 Preheat oven to 160C fan-forced and grease and line a 15cm square baking tin so that the paper extends over the sides to form handles (to help remove the finished slice from the tin).
Step 2 In a small saucepan, melt the butter over medium heat then remove from the heat, transfer to a medium bowl and leave to cool for 10 minutes.
Step 3 Add the sugar, egg, flour baking powder, salt and vanilla and stir through until the mixture is smooth.
Step 4 Spread the batter into the prepared tin and bake for 20-25 minutes. Remove from tin to cool completely before icing.
Step 5 To make the icing, beat all the ingredients together in the bowl of an electric mixer until light and fluffy.
Step 6 Spread on top of the cooled slice.

Recipe located at:

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