My first ever paper tole lesson was really fun. The class is all older (than me) ladies, sitting gosiping and doing 'toles, having supper (read: cake) for two hours.
This card took me the whole two hour lesson to cut and assemble.
Sunday, October 19, 2008
Wednesday, October 15, 2008
Wedding Paper Tole
My current paper tole project is still in the cutting stages. About 6-8 hours of work so far.
This is the photo
Here is where I am up to...
This is the photo
Here is where I am up to...
Choc orange
Birthdays are always a nice easy excuse to bake something that I don’t normally have the opportunity to bake. Large cakes are something I don’t get to do often. Four layers of 10 inch chocolate tend to be a bit excessive for a four person family. So when I get the opportunity I seise it.
My sisters boyfriend had a BBQ for his 20th a he has a pretty large family so I got to bake two cakes. “A chocolate and something else” request lead me to the internet.
I found a recipe that looked good a chocolate Tuxedo cake. Chocolate cake filled and iced with whipped cream and glazed with chocolate.
The second cake I wanted to be something different but not too weird. I settled on this from Baking Bites. I made the cake in 9 inch rounds and iced it with whipped cream flavoured with Tang and the same chocolate glaze as the Tuxedo.
The Tuxedo is a beautiful cake really eye catching and a very tasty moist cake. The glaze is also fantastic on icecream.
The orange cake is delicious, sweet and tangy especially with the Tang-whipped cream. The chocolate glaze gives the cake a Jaffa flavour.
Both cakes went down very well.
Yield: 12 to 14 servings
CAKE
220g unsalted butter
500ml water
250ml canola oil
900g sugar
115 high-quality unsweetened cocoa powder
540g all purpose flour
4 large eggs
250g buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
WHIPPED CREAM FROSTING
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar
CHOCOLATE GLAZE
4 ounces high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup Lyle’s Golden Syrup*
2 teaspoons vanilla
To make the cake: For a 3-layer cake, place one baking rack one -third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350°F. Line the bottom of three 9-inch or two 10- inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker’s Joy).
Combine the butter, water, and canola oil in a medium saucepan set over medium heat. In a large bowl, stir together the sugar, cocoa, and flour. Pour the butter mixture into the sugar mixture and whisk until smooth. Whisk in the eggs, one at a time, then whisk in the buttermilk. Whisk in the baking soda, salt, and vanilla all at once. Transfer the batter to the prepared pans.
For a 3-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other.
For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of each layer comes out clean. Monitor the layers carefully for doneness; each one maybe done at a different time.
Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. Cool the cakes completely, at least 2 hours, before frosting.
To make the frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until thoroughly combined.
Place 1 cake layer on a platter and spread some of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting.
Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.
To make the glaze: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely. Stir in the syrup and vanilla. Pour the glaze into a medium pitcher or measuring cup and let cool for 10 minutes. Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides. Cover the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn’t flow easily over the edge of the cake don’t be afraid to add an extra tablespoon or two of Lyle’s Golden Syrup.)
Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice. The refrigerated cake will keep for about 2 days.
Orange Layer Cake
Cake Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1 tbsp orange zest
2 teaspoons vanilla extract
1/2 cup milk (any kind)
1/2 cup orange juice (fresh, if possible)
Heat oven to 180 and lightly grease a 13×9-inch baking pan (I used two nine inch round spring form pams).
Whisk together flour, baking powder and salt in medium bowl. Set aside.In a large bowl, cream together sugar and butter until light and fluffy.
Beat in eggs one at a time, beating well after each addition.Combine orange zest, vanilla, milk and orange juice in a measuring cup.
Add flour mixture alternately with orange juice mixture to butter mixture in the large mixing bowl, beating well after each addition and ending with an addition of flour.
Pour batter into greased baking pan.
Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan before frosting
My sisters boyfriend had a BBQ for his 20th a he has a pretty large family so I got to bake two cakes. “A chocolate and something else” request lead me to the internet.
I found a recipe that looked good a chocolate Tuxedo cake. Chocolate cake filled and iced with whipped cream and glazed with chocolate.
The second cake I wanted to be something different but not too weird. I settled on this from Baking Bites. I made the cake in 9 inch rounds and iced it with whipped cream flavoured with Tang and the same chocolate glaze as the Tuxedo.
The Tuxedo is a beautiful cake really eye catching and a very tasty moist cake. The glaze is also fantastic on icecream.
The orange cake is delicious, sweet and tangy especially with the Tang-whipped cream. The chocolate glaze gives the cake a Jaffa flavour.
Both cakes went down very well.
Yield: 12 to 14 servings
CAKE
220g unsalted butter
500ml water
250ml canola oil
900g sugar
115 high-quality unsweetened cocoa powder
540g all purpose flour
4 large eggs
250g buttermilk
1 tablespoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla extract
WHIPPED CREAM FROSTING
4 cups chilled heavy whipping cream
1 1/4 cups powdered sugar
CHOCOLATE GLAZE
4 ounces high-quality bittersweet chocolate, chopped into small pieces
1/2 cup heavy whipping cream
1/4 cup Lyle’s Golden Syrup*
2 teaspoons vanilla
To make the cake: For a 3-layer cake, place one baking rack one -third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350°F. Line the bottom of three 9-inch or two 10- inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or spray with Baker’s Joy).
Combine the butter, water, and canola oil in a medium saucepan set over medium heat. In a large bowl, stir together the sugar, cocoa, and flour. Pour the butter mixture into the sugar mixture and whisk until smooth. Whisk in the eggs, one at a time, then whisk in the buttermilk. Whisk in the baking soda, salt, and vanilla all at once. Transfer the batter to the prepared pans.
For a 3-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other.
For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of each layer comes out clean. Monitor the layers carefully for doneness; each one maybe done at a different time.
Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks. Cool the cakes completely, at least 2 hours, before frosting.
To make the frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form. Add the powdered sugar and whip until thoroughly combined.
Place 1 cake layer on a platter and spread some of the frosting over the top. Top with the remaining layer or layers, thickly coating the top and sides of each with frosting.
Refrigerate the cake until the whipped cream frosting has stabilized, at least 1 hour.
To make the glaze: Place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam. Pour the hot cream over the chocolate and stir until it has melted completely. Stir in the syrup and vanilla. Pour the glaze into a medium pitcher or measuring cup and let cool for 10 minutes. Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake. Slowly pour the glaze over the cake, ensuring that it covers the top and drizzles down the sides. Cover the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn’t flow easily over the edge of the cake don’t be afraid to add an extra tablespoon or two of Lyle’s Golden Syrup.)
Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice. The refrigerated cake will keep for about 2 days.
Orange Layer Cake
Cake Ingredients:
3 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1 tbsp orange zest
2 teaspoons vanilla extract
1/2 cup milk (any kind)
1/2 cup orange juice (fresh, if possible)
Heat oven to 180 and lightly grease a 13×9-inch baking pan (I used two nine inch round spring form pams).
Whisk together flour, baking powder and salt in medium bowl. Set aside.In a large bowl, cream together sugar and butter until light and fluffy.
Beat in eggs one at a time, beating well after each addition.Combine orange zest, vanilla, milk and orange juice in a measuring cup.
Add flour mixture alternately with orange juice mixture to butter mixture in the large mixing bowl, beating well after each addition and ending with an addition of flour.
Pour batter into greased baking pan.
Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely in the pan before frosting
Orange in front Tuxedo in the back
Little Piano Girl
It is somewhat of a right of passage in our little paper tole class to make a 'Piano Girl'. There are 'nightmare stories' relating to the tearing of candle wicks and pointed bottoms, but it's a really cute picture and I didn't find her too tricky.
She took about 3 lessons and some homework to complete so about 6 or 7 hours work.
The bottom picture shows a clearer view of the layers that make the 3-d effect. Photos don't really do it justice, neither can you see just how thin those candle sticks really are. ;)
Fabric Project
I picked up this cute fabric from Jo-Cee's Craft Shop I love the cup cakes.
I chose if for a little project as a gift. I hope it works out.
I can't wait to try it. I'll probably make a couple for the girls for christmas too if it goes okay.
I chose if for a little project as a gift. I hope it works out.
I can't wait to try it. I'll probably make a couple for the girls for christmas too if it goes okay.
Cards
My card collection is quite small, I don't get much time for card making so most cards are made on an as needed basis. Therefore I don't to take photos of them much.
These are the ones in my collection now, and a couple that I made for the girls.
These two were made from a 'pre-cut' paper tole set. The set was about $4.00 and I got 4 cards out of it. All you do is push out the pieces and assemble the paper tole onto card stock. I did two in under an hour. 
This is Evie's 4th birthday card, these are origami butterflies with a ribbon and a metal 'ribbon slide' no. 4.
Georgia's 2nd birthday card, a little worse for wear 'cause the girls were playing with it. The paper tole took me about an hour including cutting
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