Tag Archives: design

Felt Bookmarks with Embroidery detail and Applique Gift idea

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Gift for an avid reader!

Veteran Remembrance Poppy

Jacobean Peony Flower

These 2 bookmarks were made for my Grandparents. My Grandad is a WWII veteran and his father was in WWI. So a gift to show we still remember what they gave was lovingly received. My Nan, she just loves her flowers. At a risk of being boring or predictable, I designed a Peony flower in a Jacobean style. I guess it could also pass for a rose too. However, I thin it worked out looking nice. Let me know what you think below in the comments!

I want to share some tips with you about working with felt. Although I’m a relative newcomer to felt. I have taken some time working with it. Especially embroidering. It’s not too hard to embroider onto, altho if you tug at the work the felt will, over time distort. The worst is, you probably won’t notice until it’s too late and you’ve done all the hard work. Soooo.. my tip is to work with a piece larger than you intend to use for the end result. That way, the edges you’ve been gripping during any sewing will be trimmed off and you’ll have a lovely neat finish.

If your felt is thin or the acrylic type. You might want to strengthen the overall design by sandwiching a light card in between another piece of the felt. Sew close to the edge of the card. so that it’s trapped inside. A thin layer of PVA glue between the layers is a good idea too.

To finish I topped them with a button, and on my Nan’s, a bit of ribbon from my stash. These are around 6.5″ x 2.5″ in size. The poppy design ended up being a smidge taller due to the script.

The stitches used are, running stitch, satin stitch, back stitch, heavy chain, trellis, split stitch, french knot and fly stitch.

Any questions about these bookmarks are welcome, please comment below!

Appliquéd

Poppy close up
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Fondant cake design – jewellery box

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You can’t argue with cake

Jewellery Box Cake

I can’t let a birthday pass without having a bit of cake! I really treasure my Aunt so I thought I’d try something I hadn’t done before and just go with it. She loves a vintage look and feel, so I tried to get that feel. It didn’t turn out as I imagined, or aimed for as I’m not an overly experienced cake decorator. But I was happy with the end result non-the-less. But needless to say, it went down a treat, as it was filled with high quality chocolate butter cream with a vanilla sponge.

To get a box and lid look, you need to use two cake boards. As my cake was 6″ in diameter the ‘lid’ needed to have a matching size of 6″. The one that holds the whole cake should be at least 1″ bigger than the cake so it’s easy to carry. ‘Glue’ the cake to the base with a touch of frosting and cover it all in your fondant base, board and all so it’s hidden.

Pre mix your colours and wash your hands really well as that dye gets everywhere if you’re not careful! You can use a pair of latex gloves if you have some. Let your coloured fondant cool back down as it will stick to your roller if it’s too warm. But don’t let it dry out, cover it with a cup or wrap it in foil. Don’t try to refrigerate it to be quick as this will only make your fondant go horrible! Just be patient, it doesn’t take long to go back to temperature on a cool surface like a chopping board.

I use gel food colouring to dye my fondant. I have only ever used supermarket fondant as I find it perfectly fine to use and it tastes good as well. To get the paisley look I used my round pastry cutters with the fluted edge usually used for mince pies and tarts. I dotted holes around the edge of the shapes to give it some detail and brushed it with gold shimmer dust.

To get a satin inlay inside the box just roll out a sheet of coloured fondant. I folded mine inside to get a luxury feel of fabric, dust with a white shimmer to give it luster. Of course, to make it look like a jewellery box, you need jewellery draping out of the box. I used some strung pearls that you can buy per meter, you only need one meter. I also used some nice sheer ribbon too. Get them to stay put by putting the cut ends between layers of fondant.

Click to enlarge

A tip I like to share when trying to transport your tasty treats, especially ones you’ve worked so hard on! When you only have a container that is just about big enough. Use a triple folded piece of baking paper underneath as pictured – that will go above the sides of your cake to retrieve your cake once inside the tin. Or else you’ll never get it out in one piece!

Happy baking everyone!