Tuesday, February 18, 2014

Fan Discount Code

JOIN THIS SITE HERE IN MY BLOG OR ON MY FACEBOOK PAGE FOR REWARD:
 Your 2014  Fan Discount Code  for a 10% off  on ANY ITEM  in my Etsy store called Craftflaire! Use it separetly from other coupons but you can use it multiple times during the month! { One coupon per total purchase.} 

COUPON CODE IS: ABLOGFAN10%FEBDISCOUNT {Good till Feb. 27th!}

GIVE ME THE CODE THROUGH CONVERSATION IN MY ETSY STORE!
I will take the 10% off the item BEFORE YOU BUY IT!

Thanks for visiting!
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Cindy 

Tuesday, February 11, 2014

My Valentine Memiors

                                                       
                                                          MY VALENTINE MEMIORS
Working on a Tablescape for Valentine's Day! I always try to mix it up with some Sentimental & Collectible with my Fiber Art Works.

In the background is my Coco-Cola Puzzle from the 80's. In front is a large glass flower vase given to me by my son. I anticipate a Beautiful Flower arrangement coming from my husband!

On top of the vase stands a little Victorian Mouse Pod made by my Mother years ago.
I put a Vintage glass bead strand from India across the vase.
In front of vase is a little Grandma Plaque given to me from my Granddaughter last year for Valentine's Day.

The large tabletop Doily, I hand crocheted. It has 5 designs within it; Center is a flower. Next is like the spokes of a wheel. Then goes into a star shape. Following that are large Hearts and finally baskets around the edge. It was a Vintage pattern called the All-Occasion Doily!

I then picked two of my Arizona  Renaissance Collectibles, a mug and a shot glass to add to my color theme.
On the right in back is my handmade Macrame Cup Holder holding my two Handmade Ceramic Cups made by a good friend.

See how easy it can be! We all can become Tablescape Artists!

Artistry in Fiber Arts in Modern Styles Of Macrame and Crochet.

"ALWAY"S AN ADVENTURE" in rediscovering the ways, the wants, the whys, the whens and the what's new, in the use of Fiber Arts in Interior Decor by Interior Designers!

Mix and Match what you buy, what you make and what you love!
Create your Tablescape with your collection of items.
"The trick is like a puzzle, making the pieces fit!"


CM'S CRAFT NEWSLETTER

$1.00 A MONTH E-MAIL REGISTRATION.
There will be FREE PATTERN DOWNLOADS AVAILABLE on some of my Patterns of Handmade Macrame and Beaded Home Decor Accessories for subscribers. Occasionally there will be an offer to buy the pattern as a kit with the complete supplies needed!



LOOK FOR FREE TUTORIALS
Here in my Blog!
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Features of the Month
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MY DOILY FAIR
THE ART OF CREATING A TABLESCAPE!




Thanks for Visiting!
With a Touch of Heart, Cynthia Margaret.s

Saturday, February 8, 2014

Valentine Cake

                                                   HEARTS & FLOWERS CAKE
Various food colors and fillings could be added to both the cake and the butter cream filling.

Preparation and cooking time: 1 Hour

Cake:

1 Cup Margarine
1 Cup Granulated Sugar
4 Eggs
1 3/4 Cup of Self Rising Flour

Cream 1 cup of margarine and the granulated sugar till light and fluffy.
Beat in the eggs gradually.
Sift the flour and fold in.
Divide mixture and transfer to two greased waxed-paper-lined 8 1/2 inch heart-shaped pans.
Bake at 350 degrees for 25-35 minutes.

Butter Cream Frosting:

1/2 Cup Margarine
2 Cups Confectioners Sugar

Cream the 1/2 cup margarine and the confectioners sugar together to make the butter cream, adding a little hot water if necessary.

Spread between layers and pipe on top of cake.

Decoration:

Crystallized Flowers
Angelica

FOOD NOTES:

My experience with Butter Cream Frosting is to warm the margarine in the microwave just 15 sec. before mixing with the confectioners sugar. It whips up creamy and fluffy with an electric mixer.

For a richer flavor use real butter.

An excellent filling would be a custard filling such as in a Boston Cream Pie.

You can buy inexpensive piping tubes for decorative touches.

You can also buy decorative sugar shapes, flowers or hearts for decorations.

Also if you have not tried a Spring-Form Cake pan, I suggest you try. I love it and that is all I use now. It releases the baked cake with little effort!

I searched and found some more good tips when it comes to baking a cake. {Some science behind the reasons!}
1. An important step in baking is to make sure that ingredients are well combined and aerated. Creaming butter and sugar together with an electric mixer is important to have a baked good rise high and have uniform texture.

2. When you cream butter with sugar small air pockets are formed. When the baking soda or powder produces gas during baking it gets trapped in the air pockets and expands, causing the cake/cookie to lift or rise.
3. It is important your butter is room temperature and soft, but not too soft. Butter should be around 60 degrees F and indent when pressed with your thumb. The butter is firm enough to crack if pressed hard. Once the sugar is incorporated into the butter with a mixer for several minutes, the batter will be light, fluffy and off-white in color. If the butter is too warm the butter will be too soft and look shiny and wet, resulting in a flat dense cake.

Why sift flour and dry ingredients?


Sometimes a recipe will ask that you sift flour and other times not. There are two reasons to sift flour. One is to aerate the flour and get rid of lumps. Often times in transportation the flour gets packed down and lumps can form due to moisture. Sifting will fluff the flour. Other times a recipe will ask that you sift flour with other dry ingredients (for example: sift flour with salt, baking powder and cocoa powder). This is a good way to evenly disperse the ingredients before adding them to the wet ingredients.

Why do some recipes ask that you alternately add dry ingredients with wet ingredients instead of just dumping everything in all at once?

Some recipes ask that you add your dry ingredients alternately with wet ingredients starting and ending with the wet ingredient. A cake batter is basically an emulsion. By adding the dry ingredients alternately with wet ingredients a uniform batter is formed and the result is fewer and smaller holes and a fine tender texture. If everything is added at once and mixed together the texture will be coarser with large.

There really are reasons why a recipe calls for you to do certain steps. When followed, you will have the best outcome. Happy Baking!
This recipe came from one of my favorite dessert cookbooks, called Sweet Success.

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Cindy



















Shop Pick Of The Year

http://www.blog.sweetsalvage.net

Sweet Salvage on 7th
Want to share a blog link to one of the Neatest Stores I have Been in in Phoenix. Az.
They are only open one week a month. They Prepare! They Advertize! They have Unique Ways in Decorating with Vintage Home Goods.
Their Opening Day each month has quite a long line of people, waiting to get in!

Thanks for Visiting!
Follow me on Facebook
Cindy 

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