To Win

Halloween is a fun holiday not to mention colorful.
When a friend bought this Table runner with Halloween theme, I thought perfect!

In the package you have instructions.

As well as fabric for the top of the table runner.
There are things that are not included (typical) as it is your choice on what you may want to use.
Not included: batting, backing fabric and binding (all optional).

You want to start by pressing everything so it’s straight.
Press iron down don’t move it on fabric as not to stretch fabric.

Make any markings you need to help guide you as you sew.
Use chalk or erasable pen.
I am using the Black/Orange border as my sewing guide.
I wanted a “connecting line” between the borders.

You can select to chose which color you want to use first as they are the same length (Yellow or Purple)
I chose to start with the Yellow for more contrast but it’s up to you.
The instructions are only a guide line.
Put right sides of fabric facing together and sew.

How the sewing line should look on right side of main fabric.

You want to iron your seams.
Always iron to the darker side of your fabric.

Repeat on other side.
This is how it should look from back side.

As you get 3 long stripes of fabric (Yellow and Purple) you need to trim it to size.

You don’t have to be exact and as long as you cut it just a little longer you’re good.
You could get a little fancier and add cornerstones.
You could mix and match your 2 colors.
I didn’t think it needed that, so I kept it simple.

Decide where you want to position the sides.
I decided to stay with the border but you have extra fabric so you can chose to make your table runner longer.

Iron again.

A close up look at the corners.

Repeat process with Purple strips of fabric.

Close up look at corner.

At this point you have options.
You can turn raw edges under, sew and be done.
You can buy ready made biding.

I chose to make my own biding using Halloween color fabric.
It’s stripes of Orange and Black cut on bias so lines are diagonal.

Cut to size your favorite type of batting.
Cut to size your selected fabric for backing.
Attach with pins until you are done
Cut access fabric and batting.

You may want to use a walking foot.
As it will help with moving all layers of fabric nice and smooth.

Every batting package will tell you how wide your stippling needs to be.
Usually, around 4-5 inches apart.
That means you don’t have to stipple every little square inch.

You can use stippling as a decorative feature.
You can stipple all your colors the same way.
You may choose to stipple every color different and create something more unique to you.

Decide what thread color you want to use.
Have a dominant color and you don’t want your stippling to show, chose that color.
You could use a contrast color and make your stippling even more of a feature.
Another option is to use clear thread.
You are the designer!

A look at back fabric, already have some stippling going.

You could saw your back fabric and turn it and then do your stippling.
I chose to use binding.

Not sure how to make your own binding?
How to attach your binding?
What to do with those corners?
Look for future posts to answer all these questions!

Have a fun and safe Halloween!

Enjoy!

Let’s create something!

It’s that time of the year again!
Unless you’ve been living under a rock or are just getting into sewing…
You know what I’m talking about.
September is National Sewing Month!

Jo-Ann Fabric and Craft Stores has teamed up with Christopher Straub of season six TV show, Project Runway to host Sew Unique.

The idea behind this contest is unconventional uses of nontraditional fabrics.
If you’ve ever watched Project Runway you know there is an episode in every season where they take the contestant to a dollar store or a pet store or something store.
Tell them, buy something and create a look fit for the runway!

I think my favorite to this day is the one where, Daniel Feld, made this gorgeous dress from plastic cups on season five!
You don’t have to go that crazy but you get the idea… but you can and beyond!

Don’t just go to your stash of fabric or the store, grab your favorite cotton fabric and whip up something.

Taken from the contest rules:
“The item may be sewn by hand or by machine, or both. Sponsors are looking for creative uses of “utility” fabrics, such as burlap, duck canvas, rubber sheeting, ticking, mesh, netting, ripstop, vinyl, and others, although creative entries showing nontraditional uses of unique fabrics will also be considered.”

Want to read the fine prints of the rules?
Check it out: http://www.joann.com/static/socialMedia/Contest/NSM_contest_rules.pdf

You are just hearing about this contest.
You’re creative juices are starting to work.
You’re thinking to yourself, is it worth it?
What can I win?

The First Prize gets $1000 cash and a Simplicity gift basket worth $275.
A Second Prize winner will get $500 cash and a Simplicity gift basket worth $275.
Third Prize winner wins $250 cash and a Simplicity gift basket worth $275.
All other Finalists will receive a Simplicity gift basket valued at $50.

So how long do I have to enter?

The Contest begins on September 1, 2012 at 9:00 a.m. Eastern Time.
The Contest ends on September 30, 2012 at 11:59:59 p.m. Eastern Time.

What do I need to do to enter?

To enter, ‘like’ Jo-Ann Fabrics and Craft Stores on facebook, http://www.facebook.com/JoAnn
Go to the contest tab, “Contest: Sew Unique”.
Fill out the official entry form.
Upload a photo of your creation (see instructions).
You can submit one entry a day (not the same item).

If you are one of the ten lucky finalists:
The ten finalists will be notified via e-mail and/or telephone on or about October 26, 2012.

Winners will be selected on November 20, 2012

Want to see who you’re competing against?
Check out Jo-ann’s contest page on facbook and see what people have already submitted and be inspired!

Christopher Straub will provide inspiration and advice through a series of videos on Jo-Ann’s Facebook page.
Christopher created a collection of designs using utility fabrics from Jo-Ann.
Each week during September, he will offer tips and inspiring ideas.
So make sure you check Christopher’s videos!

 You now have the 411 on Sew Unique contest!
If you’re not on Jo-Ann’s mailing list and have their phone app you are missing out!
Take advantage of the coupons, tutorials and so much more that Jo-Ann has to offer.

Final thought:
Next time you give a gift to someone, don’t paper wrap it.
Use fabric!
Tell them, the next time you see them, you want to see that fabric put to good use!

Enjoy!

Let’s create something!

You can find: Almond-Scented White Cake – Part 1

While you are waiting for the cake to cool, it’s time to turn your attention to the frosting.

Frosting:

• 1 cup mascarpone
• 1/4 cups confectioners’ sugar
• 1 1/4 cup heavy cream

You will need 1 1/4 cup heavy cream.

Pour heavy cream into a bowl.

Add 1/4 cups confectioners’ sugar.

Whip together using an electric mixer set on medium-high speed.

Fold in 1 cup Mascarpone.

How the frosting should look.

Both cakes will need to be cut in half.
Use a long serrated knife, cut each cake in half horizontally.

We elected to use Raspberry preserve.

Place half a cake on a plate and spread with Raspberry preserve.

Spread some of the frosting on top.

Place second half of cake on top.

Repeat for all layers.

Spread the remaining frosting over the top and sides.

Press the toasted almonds onto the sides and sprinkle on top.
Clean edges of cake plate.

Time for taste test…
Cut a piece and enjoy!

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
Makes one 9-inch cake; serves 10 to 12.

You can find: Almond-Scented White Cake – Part 1

Let’s create something!

Mother’s Day is just around the corner.
Let’s make mom a photo frame with a picture of the family.

Pull out one of your card stock.
This is Speciality Cardtock, Me and My Big ideas.

Chose a page that you think will look the best.

This step can be done directly on your card stock paper.
It will work even better, if you start of with just a printer paper or any scrap paper you have around.
This way you will not have any fold marks on your finished project.
Position your picture and trace.
Decide on the size of the picture frame and mark.

Cut any access paper you may have.
Fold the pattern photo frame in half.

Fold in half again.

Use your scissors to cut inside your picture placement and close to the edge.

Audition on your card stock where you would like to cut it.
Since you only cut a scrap paper, you can give it another go if you are not happy with the result.

Turn your card stock around and trace.

It will be easier to cut around the photo frame.
Use an exacto knife on the inside photo placement.

Choose your favorite way to decorate your photo frame.
Use stamps, colored pens / pencils or anything you want to embellish with.

Using a stamp on photo frame.

Going over the stamp with Silver Metallic ink gel pens in various colors to give it a pop.

Take a sturdy cardboard to help your photo frame stand up.
Don’t have one on hand? You can use a cereal box.

You will need 2 pieces.
One that is slightly smaller than the photo frame.
Trace and cut.

The other slightly larger than the photo frame.

Take another piece of card stock paper.
This will be used to cover the front facing side of the cardboard.
Trace and cut.

You now have your decorated card stock, place behind it your coordinating colored card stock and behind that the cardboard.

You can use glue stick, double sided tape or any adhesive that will hold all layers together.
I use my trusty Scotch ATG 714 Tape Glider.

Tape card stock to cardboard.

Tape small cardboard to the back of your decorated frame.
Make sure you glue on 3 sides ONLY.
You want to be able to insert your picture in and also be able change it at a later date.
In this case the top was left with NO glue.

A look from the back side once glued.

Now you can glue the decorated frame to the card stock.
Use glue ONLY on the back of the small cardboard and not on the decorated frame.
If you glue the decorated frame you will not be able to insert the picture in.

Take a small piece of the cardboard and bend a small piece.

Glue the small bend to the back of the photo frame.
This step will get your photo frame to stand.

You can now insert the photo into your completed photo frame.
You can chose to insert your photo inside a photo sleeve protector for added protection.

Make sure you tell your mom you love her, not just on Mother’s Day 🙂

This project is suitable for kids, make sure to supervise while using scissors.

Enjoy!

Let’s create something!

You can find the original recipe from Williams-Sonoma:
http://www.williams-sonoma.com/recipe/almond-scented-white-cake.html
In this case we changes it up and choose to use different frosting

Picture from Williams-Sonoma

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup milk
• 5 egg whites, at room temperature
• 3/4 cup raspberry preserves, melted
• Raspberries (optional)
• 1 1/4 cups sliced almonds, lightly toasted and cooled

Preheat oven to 350ºF.
Start of with two 9 inches and 1 1/2 inches deep cake pans.
Butter and flour the cake pans.

In a medium bowl, sift 2 cups unbleached all-purpose flour .

Add 1 Tbs. baking powder .

Add 1/2 tsp. salt.
Mix all together.

Put 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature to a large bowl.

Use an electric mixer set on medium-high speed, beat the butter until light.
Gradually add 1 1/2 cups sugar.

Beat until well blended.

Beat in 1 tsp. almond extract

As well as, 2 tsp. vanilla extract.

Once you get a nice consistent blend, Reduce the speed to low.

Alternate adding from 1 cup milk.

And the flour mixture into the butter mixture

Work it until combined.

In a large bowl, use an electric mixer set on high speed, on 5 egg whites, at room temperature.

Beat egg whites until stiff peaks form.

Use a rubber spatula, gently fold the beaten egg whites into the batter.

Continue until it’s incorporated.

Divide the batter between the prepared pans; smooth top with the spatula.

Bake in oven for about 30 minutes at 350ºF.
Cakes are ready once a toothpick inserted into the centers comes out clean.

Transfer to racks and let cool in the pans for 10 minutes.
Use a sharp knife around the pan sides to loosen the cakes.
Invert onto racks and let cool completely.

You can find: Almond-Scented White Cake – Part 2

Enjoy!

 You can find: How to: Almond Joy Layer Cake – Part 1

Place parchment paper around your cake stand.
It will keep your surface clean.
After you’re done decorating the cake just pull out.

Use the time until the cake cools down to spread the almonds on a baking sheet and let it toast for 12 minutes.
Once done, let cool.

In a saucepan, combine 3/4 cup cream.

Add 1/4 cup granulated sugar.

Add a pinch of salt, let simmer, stirring, over medium heat until the sugar is dissolved.
Should take approximately 3 minutes.

Remove from heat and stir in 2 tsp. vanilla and 3 packed cups coconut.

Fold until get a consistent mix.

When cool, fold in 1 1/2 cups almonds.

Keep folding until you get a consistent mix.

We deviated from the recipe here by making the weeped cream at this point.
Use 2 1/4 cups cream.

Put in a bowl or a mixer bowl.

Add 1/3 cup confectioners’ sugar.

Whip until stiff.

Place you cake on a flat surface.

Remove parchment paper.

Split the cake layers to make 4 layers.
Cut each cake to 2.
We used Rachel Ray’s tip on how to cut and it worked like a charm:
“Use a long serrated knife to slice about 1 inch into the layer, turning as you cut, until you’ve gone all the way around.
Repeat, cutting deeper into the layer until it’s evenly sliced in half.
(Rookie mistake: trying to slice straight through— crooked city!)”

Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture.

We deviated from the recipe by adding some of the whipped cream on top of the coconut-almond mixture between each layer.

Place the second layer cut side down and spread with 1 cup more of the mixture and whipped cream.

Repeat with the remaining cake layers and filling.
Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.

Sprinkle the top with remaining almonds.

Remove parchment paper from around your cake stand and wipe any access cake.

Finally the cake is done and looking beautiful, like a work of art.

Time for taste test…

This is one of the best cakes we’ve ever tasted.
The birthday girl thought the same 🙂

Enjoy!

 You can find: How to: Almond Joy Layer Cake – Part 1

Let’s create something!

My friend saw this cake in the magazine and we thought we’d give it a go.
This is a test run before her cute little daughter’s birthday.
With Valentine’s Day fast approaching you may want to make this amazing cake for your sweetheart!

To see the article online on Rachael Ray magazine:
http://www.rachaelraymag.com/Recipes/almond-joy-layer-cake

Ingredients

• 2/3 cup unsweetened cocoa powder
• 1 stick (4 oz.) unsalted butter, cut into 8 pieces
• 3 oz. semisweet chocolate, chopped (about 1/2 cup)
• 2 1/4 cups granulated sugar
• 4 tsp. pure vanilla extract
• 1/2 tsp. salt plus a big pinch
• 3 eggs
• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 bag (14 oz.) sweetened shredded coconut (4 packed cups)
• 2 cups sliced almonds
• 3 cups heavy cream
• 1/3 cup confectioners’ sugar

Start off by Preheating your oven to 325°.
Use two 8-inch-by-2-inch round cake pans.

Place your cake pan over the parchment paper and mark.
(bottom of the cake pan)

Cut and place parchment paper inside both cake pans.
Butter the parchment paper.

Bring 2/3 cup water to a boil, in a medium saucepan.
Whisk in the 2/3 cup unsweetened cocoa powder until smooth.

Whisk in the butter 1 stick (4 oz.) unsalted cut into 8 pieces

We forgot to cut the butter, but that’s ok it’ll be just fine.

Whisk in the 3 oz. semisweet chocolate over low heat until melted.

Should take, about 2 minutes but since we forgot to cut the butter it was more like 4-5 minutes.

Almost there…

Remove from the heat.

Whisk in 1 1/2 cups granulated sugar

We chose to use a separate bowl instead of the saucepan.

Add 2 tsp. vanilla and 1/2 tsp. salt.

Add 3 eggs.
Whisk in 1 egg at a time.
Beat it well after each egg addition.

Mixture should look like this.

In a large bowl, stir together the 1 1/2 cups of flour.

Add 1 1/2 tsp. baking powder.

Add 1 tsp. baking soda

Pour in the chocolate mixture until smooth.

Stir in 1 packed cup sweetened shredded coconut.

Mix it together.

Mixture should look like this.

Divide the batter between the two cake pans.

Bake on 325° in the lower third of the oven for 35 minutes or until firm in the center.

Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.

You can find:How To: Almond Joy Layer Cake – Part 2

Let’s create something!