QBOTMC News - Daisy Petal Fan Block, Domestic Machine Quilting & Orange and Creme Fraiche Cake

Published: Tue, 09/19/17

Hi ,

We hope it's been another great week for you this week.  I can't believe how fast the past
couple of months have gone.  It's the kids' last week of school again now, and they're on
holidays (again) for another two weeks come Friday.  It was a 9 week term this time, and
it still feels like they just went back.

It's good actually - it's lovely and Spring-y now and we can get out and do some fun
things in the great outdoors.  Then when we pack them off back to school, we've got our
much-awaited trip to Houston for the Quilt Festival, and by the time we're back, we're
starting the big run-down to Christmas.  Another year done, just like that!

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This week's block is actually rather gorgeous.  It will take some perseverance with the
templates, but I think in a quilt, the results are fab!

Please click the link below to download the Daisy Petal Fan Block.

http://www.quiltblockofthemonthclub.com/download.php?file=daisy-petal-fan-block.pdf

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This week we have some great tips from Lori Kennedy's Blog ( http://theinboxjaunt.com/  ) 
on Quilting the Big quilt
with your domestic machine.

"Today, let’s focus on managing the bulk of the quilt.

First a few pointers:

Remember, it can be done!  This is critical–don’t give up.  Persevere!

Also, quilting a big quilt, takes time–25-50 hours is not unusual.   Plan for that time–if you
are rushed, the quilting will be more difficult!


Quilt from the center out.  That means you will only need to fit 1/2 the quilt into the harp
space at a time.  But that also means you will have to stitch some of your motifs upside
down or sideways.  Plan for that too.  Choose motifs that can be stitched in any direction
or plan to draw the motif and follow the lines.


Provide as much support as possible to your quilt.  Place tables and ironing boards all
around your sewing table to support the weight of the quilt.


If possible, place your sewing table in a corner of your room.  The walls will help keep
the quilt from falling off the edge –which creates tugging while you are stitching.


Use your elbows.  When stitching a big quilt, place your hands in the normal position,
and use your left elbow to help move the weight of the quilt and to keep the quilt from tugging.


Stabilize the long axes.  Stitching from the center out, stitch from the top of the quilt to the
bottom of the quilt along the seam-lines to stabilize the long axes of the quilt.  Then go back
and do the same along the horizontal axes.  Once this is complete, you can stitch anywhere
in your quilt in any order without worrying that the quilt will be twisted.


Small motifs on big quilts.  It is difficult to stitch large, sweeping movements when you
have to slide a queen size quilt.  Keep the motifs fairly small for best results.


Take frequent breaks.  Stitching a big quilt can be physically challenging.  Take frequent
breaks to release the stress in your shoulders, neck and wrists.


Have fun while you are quilting.  Don’t take yourself too seriously.  If there are mistakes–put
a pin in it and decide later if you want to go back to correct it.  Often a mistake in machine
quilting won’t be noticeable once the entire quilt is complete.


Remember–personality is more important than perfection when it comes to quilting…
(and maybe in life?!)"

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Orange and Creme Fraiche Cake

Ingredients

    250g/1/2lb ctn crème fraîche
    3 eggs, lightly whisked
    2 oranges, rind finely grated, juiced
    375g (2 1/2 cups) plain flour
    2 teaspoons baking powder
    1/2 teaspoon bicarbonate of soda
    200g /7oz unsalted butter, chopped, at room temperature
    215g (1 cup) caster (fine white) sugar
    150g (1 cup) icing (powdered) sugar
    2 teaspoons milk
    Orange zest, to serve


Method

Step 1
    
Preheat oven to 180C(356F)/160C fan forced. Grease a 2.25L (4-4.5pt) bundt pan.
    
Step 2
    Combine the crème fraîche, egg and 80ml (1 ⁄3 cup) of the orange juice in a bowl. Whisk
together the flour, baking powder and bicarb in a separate bowl.
    
Step 3
    Use electric beaters to beat the butter, caster sugar and 1 tbs of the orange rind in a large
bowl on medium speed for 12 minutes or until very pale and creamy.
    
Step 4
    Gradually fold in the flour mixture and crème fraîche mixture, in alternating batches, until
the mixture is smooth and combined. Transfer the mixture to the prepared pan. Bake for 35-40
minutes or until a skewer inserted in the cake comes out clean. Cool in the pan for 10 minutes
before turning out onto a wire rack to cool completely.
    
Step 5
    Sift the icing sugar into a bowl. Add the milk, 3 tsp of the remaining orange juice and the
remaining orange rind. Stir until combined. Drizzle over the cooled cake. Sprinkle with
orange zest.


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Until Next Week - Happy Quilting!

Regards,

Jody & Annette