I’m crocheting a blanket at the moment. It’s a basic style with groups of three double crochet (US Term) with a change of color every couple of rounds. Maybe because it’s a basic blanket, I’ve found myself getting a bit lazy and just using a Weavers Knot to join new balls of yarn….rather than sewing in the ends.
So, just in case you also have the odd moment of feeling a bit lazy, here’s how you do a weavers knot. It’s the perfect knot for yarn and is pretty much guaranteed to not come undone. I hope you can follow my little picture here. If you want to see it done, a quick search on Youtube.com will see you right 🙂 For the last step, pull the three strands in your left hand and the single strand in your right, pulling tightly. Then just cut the ends off (not tooooo close).
Years ago, whenever someone bought me a random gift, they gave me anything and everything to do with cats. I have tea towels, trinkets, tins, tea cups, plates…you name it, I’ve probably owned it in the shape of a cat. I even have a cat tea pot! This idea to give me cat themed presents seems quite reasonable when you consider that I love cats, and have owned at least 2 at any given time over the past 20 years or so.
Recently, however, I have noticed a shift in this pattern…away from cats and towards baking accessories….. Again, probably not overly surprising. 🙂 My latest gift was a set of silicone tea cups to bake cup cakes in! Very cute indeed. So, without further ado, I whipped up a batch of yummy Orange flavoured cup cakes.
I have since worked out that there is something that the ‘designer’ hadn’t thought through….how do you eat a cupcake in a silicone tea cup??? Luckily I lined mine with paper cases, but that didn’t really make it any easier to get them out without getting your fingers covered in butter cream. So, whilst they looked cute, they aren’t very practical and there was nothing dainty about eating them. Fortunately they still tasted great!
Orange Cup Cakes with Butter Cream
90g butter, softened
2 t finely grated orange rind
½ C caster sugar
1 C self-raising flour
2 T milk
60g butter, softened
1 t finely grated orange rind
¾ C icing sugar
2 T orange juice
Pink food colouring
- Preheat oven to 180oC. Line eight holes of a 12 hole muffin pan with paper cases
- Beat butter, rind, sugar, eggs, sifted flour and milk together on a low speed until combined. Increase to a medium speed and beat until mixture has changed to a paler colour.
- Drop ¼ cups of mixture into paper cases.
- Bake about 20 minutes, or until skewer comes out clean.
- Once cooled completely, spread butter cream on top and sprinkle with candy.
Beat butter and rind until very pale in colour. Beat in sifted icing sugar and juice in two batches. Tint butter cream with food colouring.