QBOTMC News - Easter Cake, Magic Circle Block and Hand Sewing Tips
Published: Tue, 04/11/17
We hope you've had a great week. It's school holidays for Easter here right now, and
after two days (one of which was spent at the big Sydney Easter Show), already they're
'bored'! What wouldn't I give for two whole weeks off???? I was hoping they'd find
some fun and creative things to do with their time, but unless fighting with each other
counts (and yes - that's often creative!), then we're at a dead end. Going to be a
loooooooong holiday this time I think....
I'm in hiding in my studio this morning anyway. Sorry - not hiding - 'working'.... newsletters
to you and checking my emails, then working on my latest quilt!
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This week's block is a simpler style one, but I really like the effect when several are on point
together in a quilt layout. Please click the link below to download the Magic Circle Block
and see what I mean.
http://www.quiltblockofthemonthclub.com/download.php?file=magic-circle-block.pdf
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In case you need some quiet 'downtime' for the next week or so, try some hand stitching.
These tips are courtesy of the APQS blog:
"Hand stitching tips
By Marianne Burr
• Milliners needles are long with a small eye. The advantage of using them in hand stitch is
that several stitches fit at once, making for a straight line of stitches. The small eye means
the thread is not likely to pull out.
Hints for threading:
• Waxing the thread really helps reduce tangling.Pull the thread over the block of wax.
• Pinch the very end of the thread between your thumb and a finger and put the needle onto the
thread. Just push the needle over the thread, between your fingers, without moving your fingers
• The needle eye is different on each side, and one side is easier to thread than the other. If
you’re having trouble, turn the needle over.
• The thread has a twist just like a rope. One end of the thread will enable the needle to slip
over it more easily than the other. If you’re having trouble, try the other end of the thread."
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This sounds good for your 'downtime' too....
Easter Cake
Ingredients
350g /3/4lb unsalted butter, softened
350g /3/4 lb caster sugar
6 eggs
350g / 3/4lb self-raising flour, sifted
1/4 teaspoon pink food colouring
1 teaspoon ground cinnamon
2 tablespoons cocoa powder
Icing
500g /1lb cream cheese, softened
180g /6.1/3oz unsalted butter
300g (2 cups) pure icing sugar, sifted
1 teaspoon vanilla extract
8-10 small chocolate eggs, to decorate
Method
Step 1
Preheat oven to 180°C/356F. Grease and line the base of two 22cm/9in round cake pans
with baking paper.
Step 2
Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add
the eggs, one at a time, beating after each addition until just combined. Fold in the flour
with a large metal spoon and divide the mixture evenly between 2 bowls. Add the pink food
colouring to one bowl, and the cinnamon and cocoa to the other. Stir each to combine.
Place the pink mixture in one pan and the chocolate mixture in the other, spreading each
mixture evenly.
Step 3
Bake on same shelf in the oven for 25 minutes or until a skewer inserted into the centre
comes out clean. Set aside to cool slightly, then turn out onto a wire rack to cool.
Step 4
Meanwhile, to make the icing, place the cream cheese, butter, icing sugar and vanilla in a
medium bowl and use an electric hand beater to beat until smooth.
Step 5
Halve the cakes horizontally by using a sharp knife to slice through centre of each cake.
Spread 3 tablespoons of icing on one cake half and place a different coloured half on top.
Spread with another 3 tablespoons of icing, then repeat the process. Use the remaining icing
to completely cover the cake. Use a fork to make zigzag lines over the surface of the icing.
Decorate perimeter of cake with eggs.
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Keep and eye out for this week's Bag Pattern arriving shortly too.
We hope you and yours all have a Very Happy and Safe (and chocolatey) Easter!
Until Next Week - Happy Quilting!
Regards,
Jody & Annette