Wet felting is one of my favorite hobbies so I thought I’d try my hand at needle felting and took a class at a local knit shop.
This is Regina who was in from Brazil to meet her new granddaughter (her daughter is sitting next to her) and she created this gorgeous bunny with the big pink ears. Talk about cute.
This is an action photo of Isa (Regina’s daughter) who decided to make this cute little Hampster. He’s still a work in progress. Truth be told Isa’s a bit
obsessive detail oriented when it comes to her needle felting so it took her a little longer.
and finally this is our teacher – the lovely and talented Samantha who is holding this totally real looking gnome (admit it, you’d scream if you woke up and saw him at the foot of your bed). Sam is a fiber genius. If there was a Superhero that improved peoples lives with knitted and felted stuff Sam would be it. Hey, she already does that so I think I’ll call her “Fiberwoman” (sorry Sam for when you read this!).
I love cake! No, I mean I REALLY LOVE CAKE!
All kinds of cake actually but one of my favorites is tea cake. This is usually a plain cake that is heavy on the eggs, kind of like a pound cake, that goes very well with a cup of tea. Hence the name Tea Cake.
I have tried many varieties of tea cake but when I stumbled across this version from a food blog called tartineandapronstrings I couldn’t resist trying it out and I wasn’t disappointed.
Here is the recipe:
Prep time – 20 mins
Cook time – 40 mins
Total time – 1 hour
Based on a recipe from the cookbook, Miette by Meg Ray. Published in 2011 by Chronicle Books LLC, San Francisco, USA.
- 12 oz (2¾ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 8 large egg yolks
- 2 large whole eggs
- 8 oz (1 cup) heavy cream
- 1 teaspoon vanilla extract
- 11 oz (1½ cups) sugar
- 11 oz (1 cup + 6 tbsp) unsalted butter, at room temperature
- ¼ cup honey, warmed and diluted with 2 tablespoons water to make syrup
- powdered sugar for dusting
- Liberally butter four 5 x 3-inch or two 8 x 4-inch loaf pans and dust with flour. Tap out excess.
- Preheat oven to 350 F ( C).
- Sift together the flour, baking powder, and salt into a small bowl. In another small bowl, stir together the egg yolks, whole eggs, cream, and vanilla.
- In the bowl of a mixer fitted with the paddle attachment or with a handheld whisk, combine dry ingredients and the sugar. Mix on medium speed for 30 seconds.
- Reduce the speed to low, add the butter and half of the egg mixture, and beat until incorporated, about 2 minutes. Raise speed to medium-high and beat for 2 minutes to add air.
- Return speed to low, add the remaining egg mixture, and beat just until incorporated, 2 to 3 minutes longer.
- Divide the batter between the prepared pans and bake until the tops are golden brown and tester inserted in the center comes out clean, about 20 to 25 minutes for the small loaves and 35 to 40 minutes for the larger loaves.
- Transfer the pans to the wire racks and immediately brush or drizzle tops with honey syrup. Run an offset spatula around the edges to release the cake. Let cool in pans for another 20 minutes before inverting onto the racks.
- Serve right away or wrap the cakes tightly in plastic and store at room temperature until ready to serve. Can be refrigerated in airtight container for up to 3 days, or frozen for up to 2 months.