A Daring Bakers French Yule Log

Well those Daring Baker gals really gave us a challenge this month. A divine delicious French Yule Log.

This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.
They have chosen a French Yule Log by Flore from Florilege Gourmand.

I actually had less trouble with this than I did with the caramel last month lol!! I would have liked my ganache a little bit firmer, but other than that, I'm fairly happy with how it all turned out.

My log consisted of from the top. Daquoise, strawberry mousse, vanilla creme brulee, strawberry mousse, Praline (Crisp) Insert, stawberry mousse, Praline (Crisp) Insert - it should have had more mousse here, but I ran out, so it just had ganache , then dacquoise and then covered with sublime milk chocolate icing - two coats.

Recipes are as below - be warned it's a lot of recipes, but it really didn't take that much time to put together.



Element #1 Dacquoise Biscuit (Almond Cake)

Preparation time: 10 mn + 15 mn for baking

Equipment: 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10”x15” jelly-roll pan, parchment paper

Note: You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible. I used it for 2 layers top and bottom

Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.

Mango Mousse - was the original recipe - I made Strawberry
2 medium-sized egg yolks
2 Tbsp (17g) cornstarch
1/3 cup (80g) whipping cream
7 oz (200g) mango puree - I substituted 200g of fresh pureed strawberry.
3.5 oz (1/2 cup / 100g) granulated sugar
1.3 oz (36g) water
2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz (100g / ~100ml) about 3 medium-sized egg whites

1. Beat the egg yolks with the cornstarch until thick, white and fluffy.
2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.
3. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the mango puree and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature.
4. Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244°F (118°C) when measured with a candy thermometer. If you don’t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you’ve reached the proper temperature.
4a. Beat the egg whites until foamy. Pour the sugar syrup into the whites in a thin stream while continuing to whisk vigorously (preferably with a mixer for sufficient speed). Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.
5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm mango cream over the gelatin.
7. Carefully blend the Italian meringue into the mango mixture.



Element #3 Dark Chocolate Ganache Insert - I made Milk Chocolate

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped - I substituted milk chocolate.
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

Element #4 Praline Feuillete (Crisp) Insert

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

I didn't make the gavottes from scratch - lack of time - so I used rice flakes from the bulk food store. I did make my own praline with toffee and pecans - and in the process destroyed my 20 year food processer - is it bad not to be sad about that lol!!

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour or until firm on the edges and slightly wobbly in the center.
Tartelette says: You can bake it without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things)....BUT I would recommend a water bath for the following reasons:
- you will get a much nicer mouth feel when it is done
- you will be able to control its baking point and desired consistency much better
- it bakes for such a long time that I fear it will get overdone without a water bath
Now...since it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.




Element #6 Dark Chocolate Icing - I made Milk Chocolate Icing - and I made a double batch, so the log got a really good double coat, I had some leftoever, so next time, I'll just match batch and a half - it was the best chocolate icing though, going to make it for over cupcakes I think.

Milk Chocolate Icing
1.5 gelatin sheets or 3g / 1/2Tbsp powdered gelatin
4.2 oz (120g) milk chocolate
2 Tbsp (30g) butter
¼ cup (60g) heavy cream (35 % fat content)
1 2/3 Tbsp (30g) glucose or thick corn syrup

1. Soften the gelatin in cold water for 15 minutes.
2. Coarsely chop the chocolate and butter together.
3. Bring the cream and glucose syrup to a boil.
4. Add the gelatin.
5. Pour the mixture over the chocolate and butter. Whisk until smooth.
6. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.



How To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight eidge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

If you are doing the assembly UPSIDE DOWN with TWO pieces of Dacquoise the order is:
1) Dacquoise
2) Mousse
3) Creme Brulee Insert
4) Mousse
5) Praline/Crisp Insert
6) Mousse
7) Ganache Insert
8) Dacquoise

THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.



Now some tips - Do make sure you line a reasonably straight sided loaf tin, if that's what you are using. I took the log from the freezer and into the fridge 1/2 before serving, but it could have done with a little more, it was still quite frozen to eat it. I guess this will depend on your freezer.
I followed the tips from Micha and did my log in this order.

My game plan:
1. Creme Brulee (done the night before and then frozen)
2. Praline Paste (see recipe below)
2. Praline Feuillette
3. Mousse
4. Dacoise Biscut (start once the mousse is in the fridge)
5. Start assembly, then freeze for a couple of hours
6. Ganache Insert - I then froze for 2 days
7. Icing

Overall I was very pleased with everything. It's not whizz bang decorated, as it travelled an hour and a half up to Shane's parents, and so I just took the bare necessities to finish it off. I'm glad I didn't go with the all chocolate variety - I found the strawberry mousse, really helped even things out - especially since I'm not a fan of dark chocolate anyways.

Merry Christmas - Newsletter No. 50

Wow and hasn't the year just flown by. It's Christmas Eve here and I'm just about to pack up and head away for a couple of days. The two littliest cherubs are already away, and the rest of the troops will head away this afternoon after work committments.

We've had an extremely busy and at times exhausting year here at Cherub's Kiss. Shane and I have worked flat out for most of the year, not only here, but at home, with family, with the Australian Nappy Network, Reusable Nappy Week and 2 Great Down Under Nappy Hunt. We were looking forward to some time off over Christmas, but unfortunately work committments have put an end to that. So I am only taking a short break and Shane is back to work on Boxing Day.

All the Cherub children are doing great. Amy is off to Uni next year, to study high school teaching majoring in maths. She's taken a gappy year this year. Sarah is to start Year 11, William starts Prep and Baby K isn't a baby any longer, chattering away and getting into loads of mischief.

When school goes back, my work days will change to Tues/Wed/Thurs. I will answer emails on other days, but please note there maybe slight delays in answering.

I still have a handful of customs to complete, but then will be concentrating on stocking my stores on a more regular basis. I'm hoping to have more stock available for purchase at the Pookey Pockets Shops in Kingston Brisbane. And don't forget our Gossamer Dreams Stocking on the 15th January.

I'd like to thank all my wonderful customers who are patient with me when things don't go quite according to plan in a household of 6. Those of you that keep returning for Cherub's Kiss products and the friendships I have made via the web.

Custom slots will resume on the 1st January, just go to the Home Page and sign up there. Any of you who have signed up in the last few weeks, will automatically go into the January draw.

In the meantime - please feel free to check out my blog http://cherubskiss.blogspot.com/ to keep up to date with happenings.

And for those of you in business, we'll soon be calling for Sponsors for the next Great Down Under Nappy Hunt - if you'd like to register your interest, please email Sep2008@clothnappyhunt.com

All the Cherubs wish you a Merry Christmas and a safe and peaceful 2009.

Cheers
The Cherub's Kiss Family
www.cherubskiss.com

And the winner is

Here are your random numbers:

25

Timestamp: 2008-12-22 19:19:50 UTC

So the winner is Missymoo84.

And just to remind everyone what the giveaway was you can check out the post here

The last of

the nappy sewing before Christmas.

Some of these have gone to a new home this afternoon and some are about to be put up on OZeBaby. Then I'm taking a well earned break for a week or so, to do some family things, before starting sewing again in the New Year.

I hope you all have a Wonderful Christmas and a safe and peaceful New Year.




And another of the Cupcakes for Jess

This time vanilla cupcakes with orange frosting and vanilla cupcakes with passionfruit frosting.

Just in time for Christmas

This gorgeous parcel is going in the post today. I was sent the china doll fabric and the divine print on the aqua nappy, so I just couldn't help myself, and made singlets to match.

They are all size 1 Auriels.

A thank you

to the wonderful daycare ladies that my children have had this year. They know my children so well, and just the loveliest ladies.

So I did a foodie basket - stained glass fruitcakes, gingerbread, shortbread, cupcake brownies, rocky road and chocolate macadamia fudge.

A giveaway

So I have this little Munch Crunch t-shirt - it unfortunately didn't fit it's recipient, so it has been washed, but is in as new condition. It's approximately a size 2 - it does fit Katherine - and her head is 50cm, so please measure your cherub before leaving a comment.

There are a couple of rules. Please don't leave a comment if you already have a Munch Crunch nappy, set, t-shirt or any clothing, I'd really like to spread the love around.

And you must pay the postage to get it to you.

If that all suits, please leave a comment on the blog and it will be randomly drawn on Monday next week.

More yummies

Well here are the first lot of cupcakes for Jess There are lots more goodies on offer, so please dig deep and bid on the wonderful array of items.



Lemon Meringue!!!

Then a new recipe to try out from Ice Cream Before Dinner

For us Aussies. The butter weighs about 90g, and I used just plain chocolate for the two types. I did find the cupcakes stuck to the paper cases, so perhaps a spray of nonstick spray next time. I used the caramel frosting from the November Daring Bakers Challenge, sprinkled on some chocolate and a pecan. Going to make more of these this week. I'm not a huge fan of chocolate as you know, but they were very very good. Nice and chewy and delicious!!!! Oh and not the greatest photo or decorating job, cause I was literally running out the door.



And finally a birthday gift for Isabelle. I used the Portabellopixie pattern Claire. I made the size 5 and I think it turned out lovely :)



And I received my PIF yesterday from the gorgeous Miss Kat of The Beaded Lady. She knows how much I would kill for rose quartz and that's what I received, a beautiful rose quartz bracelet. Given that this time of the year can be a little stressful, I'll be wearing it non-stop.



So to that end I'm having a PIF for the first 3 lovely people to post a comment saying that they'd like a PIF. You can see Kat's original post here

Pre-school Graduation

Well my little man graduated from his preschool class last night. It was just lovely. His carers Miss Maria and Miss Yara do a fantastic job, and we'll miss them heaps next year.

Receiving his certificates - check out the groovy graduation hat!!



And here they all dressed up for the Christmas party, which was before the graduation. As you can see they were both fairly excited!!!!

Secret Santa Swap

A group of friends got together and decided to do a secret santa swap - I got my wonderful friend Ali - we talk nearly every week - her little man and my little cherub are very close in age - and both of them get up to mischief on a daily basis lol!!

Anyways Ali loves to knit - and does beautiful work - check out her store so with the help of another knitting friend who made suggestions about what knitters love I made a knitting needle roll - tutorial courtesy of Lupinbunny

Aside from a small oops on my part - I am not a quilter and though I follow the measurements in inches no problem thanks to my smocking background - in my head a fat quarter is 50 x 50, so it didn't matter what way I cut my pieces - WRONG! a fat quarter is 50cm deep x about 56cm wide - and I really needed to pay more attention. Fortunately it still fits 30cm needles - and though I'm a novice knitter, that's my needle length of choice, so hopefully it will still fit the majority of needles belonging to Ali - there is also room for circulars, crochet hooks, scissors, pencils and assorted knitting goodies :)

I used fabric from stash and from this fantastic store Funky Fabrics which as it happens is on a direct route from my house to Amy's work - how terrible is that lol!! They have wonderful retro and different fabrics, cute patterns, gorgeous displays and gifts and wonderful customer service in the lovely Shona. So if you are near Mitchelton in Brisbane, pop in to see this lovely store you won't be disappointed. For those of you not in Brisbane - they have a website as well :)

Now of course some photos.

The outside



The inside



Rolled up.

The brief was

A couple of Munch Crunch, bright colours with cowboys, pirates and monkeys. And I think these all fit the bill. It's tricky for me to take photos of lots of nappies at once, cause I'm too short one end lol!! As it is I need to stand on a chair to take photos of more than a couple at a time.

They are from the back left to right.

Red Minky Auriel with pirate monkeys
Sea Green Minky Auriel Munch Crunch with embroidery
Aqua Sea Minky Auriel - Pirate frogs
Red Velvet Windpro, Lime inner, Munch Crunch with embroidery
Teal Windpro, aqua inner, Cowboy feature panel Auriel
Quick Dry Teal HoneyBoy! AIO with Pirate Tabs
Quick Dry Tomatoe HoneyBoy! AIO with Pirate monkeys.



Hand delivering these tomorrow and my to do list is getting shorter :)

I like sweet and simple

Flavours in my cupcakes - vanilla cupcakes, with vanilla buttercream are divine. My lemon curd ones run close, but I always think less is more. I do on occassion do some spectacular creations, but I think simple flavours always work.



So here are some Christmas Cupcakes - yes vanilla - with tinted buttercream, but still vanilla. They are for my smocking group that meets every month at Patches quite a few of the ladies have had a rough year, but they always make it to smocking classes - we chat about life and smocking and have a wonderful time. So this is my thank you to them.



So these cupcakes have let the decorations say *wow* the are simple decorations - simply toppings from Wilton - the little Snowmen on the cream cupcakes with red sanding sugar are from my local cake decorating store - I could make them myself, but I'm running out of time. I'm not totally happy how the sanding sugar went on, but I'll just keep at it till I am.

Now I can post pictures

A wonderful lady has waited patiently for these goodies. I ran a giveaway for Katherine's 2nd Birthday - and the prize was a nappy - but the little cherub was out of nappies, so I made an outfit instead. It took me longer than I would have liked. But here it is.

A gorgeous twirly skirt and a matching Bonds t-shirt appliqued.

The cake

Well it was back and forth - yes a cake, no a cake - well you get the idea. Then this week sorta went pear shaped and I figured that she didn't really want one right? Wrong!!! Thursday she mentions the cake - yikes - I'd forgotten all about it - did I have the ingredients, could I do it?

Well as it turns out I did have the ingredients and I got it finished. The mudcake was baked Thursday night - I already had buttercream in the fridge albeit vanilla - but pop in some cocoa and you have chocolate. The cake recipe worked beautifully - not too dark. I'm not really a fan of mudcake - too chocolately. I know shock horror, who doesn't like chocolate : well that would be me - I can handle home made chocolate cake and real chocolate, and very very weak hot chocolate - but can't stand chocolate milk, chocolate mousse, chocolate ice-cream.

But I digress. Here is the cake - it's from Debbie Browns - 50 easy party cakes. It's a lolly bag.

So mudcake inner sandwiched with chocolate buttercream and covered in chocolate buttercream and then a layer of pale pink fondant and masses of lollies - M&M's being the main request. I think it turned out pretty super for a spur of the moment cake.

And yet more .............

Another custom bites the dust. Only a gazillion more to catch up on lol!!



For a gorgeous lady - who loves my HoneyBoy! nappies. These are for a little man who has yet to arrive. 3 smalls, 3 mediums - all quick dry Bamboo!

Happy 18th Birthday Amy

Arriving 8 days late at 8lb 3oz and just beautiful. My darling first born arrived at 10.20am in the morning after a much speedier labour than anyone thought would happen. In fact the midwife sent my darling hubby home and said nothings going to happen until much much later. Shane had had very little sleep as we'd been up very late seeing friends from Thailand. So off he toddled to work, as he started at 8am and he thought if he went home he'd be late for work. Barely 1 1/2 hours later I had to get my Mum to ring him to come back, as Amy wasn't waiting around and was in a hurry to arrive. I'm glad she did arrive when she did it was stinking hot week, the days were hitting 42 degrees, we spent the night before in the pool until 10.30 at night and it was still like bath water lol!! I got to spend a few days in airconditioned bliss after her arrival, so that was fabbo :)

She has grown into a beautiful person, thoughtful, kind and generous. Always willing to help anyone that asks and a delight to her parents. We've had the usual ups and downs as any family does, but Shane and I have been blessed with wonderful children and I can't believe she is now 18 years old.

She has done amazingly well studywise in the last few years. Obtaining a OP of 2 and is now enrolled for next year at the QUT to undertake teaching - highschoolers if you can believe that - with a major in Maths. She's taken a year off this year to work and save money to pay for Uni next year. She's also been tutoring some students. We love you darling.

Here are some photos that document her journey :)

6 weeks old with a very proud Daddy - and yes Shane has hair in this photo lol!!



One of my favourite photos



A little red wagon - and see a cloth nappy :)



She cleaned up at the reelies awards in Year 12 - Best Film, Best Director, Best Screenplay. And one of her friends that appeared in the film, walked away with best Actor and she wasn't even a drama student.



Very last day of year 12



And my gorgeous darling with her Daddy who has considerably less hair than the first photo.





And more awwww for the day - my darling hubby and I celebrate our 20th Wedding Anniversary in January, but because my darling is a just a tad fanatical about some things, he worked out that yesterday at 11pm he had been married to me for exactly half his life and as a result posted this More Awww

Can you help?

to help out this little girl Jess and her family.

I've donated some cupcakes - you can pick the variety - to be picked up in Brisbane, as cupcakes don't travel.

Not in Brisbane - there are lots of other goodies up for auction, with more to come in the next few days.

Please help where you can :)

Please dig deep

to help out this little girl Jess and her family.

I've donated some cupcakes - you can pick the variety - to be picked up in Brisbane, as cupcakes don't travel.

Not in Brisbane - there are lots of other goodies up for auction, with more to come in the next few days.

Please help where you can :)

A little helper

or not as the case may be. This is what happens when you turn your back for 1 second whilst your 2yo is helping, by licking the spoon. She decided that a mini cupcake needed the entire jar of fairy sprinkles lol!!




So anyways these are vanilla cupcakes, with a jammy centre, and topped with fluffy frosting - it was super easy to make, but it is sweet and sticky - and K declared I don't like it lol! She prefers plain old buttercream.

Christmas Goodies

winging their way to a new home. I've used something a little different with the Laurel Birch print and I think it makes a nice change from the normal red and green that you see.

The nappy is hand dyed bamboo velour in shades of a purple with a soft undyed bamboo velour inner. It matches the little t-shirt from the Gossamer Dreams November stocking in funky orange.

Add still more ....

Slowly gettting there. I've just started on the November Custom Slot winners, and you should all be contacted in the next week or so.

These yummy goodies are going out today. I wanted to post the photos last night, but we couldn't find any batteries and the camera was flat :(



A couple for a gorgeous little cherub I got to meet IRL at the Nappy Expo in Brisbane. Red Velvet fleece with ladybugs and a Fuschia with posey inner. I even got the stripes straight :)



These ones certainly have that 'wow' factor - Tattoo print on black fleece, and if you look closely you can see the funky inner peaking out - I love, love the inner, it is soft, squishy and divine. Teamed with a red/black dragon print on black fleece and red velour inner.

More still to come over the next few days. Though this week is fairly busy our eldest turns 18 on Friday yikes!