Fondant Fancie Hat

Since learning how to knit last year I've knitted several scarves. So I've been feeling ready to take on a more advanced knitting project. As I receive so many lovely comments about my pink 'fondant fancie' hat (see it here) I thought it would be a nice challenge to see if I could make my own.

I set about searching Ravelry for a pattern and lots of lovely projects popped up. I decided on this 'Snappy Hat' pattern. I used Sirdar Big Softie yarn in a striking shade of purple. The pattern suggests 6.5mm needles but as I was using super chunky yarn I used 5 double pointed 8mm needles and a 6mm cable needle.

I made the medium size and I found the pattern was really easy to follow. I’d say it took me about 5 maybe 6 hours to complete, but I am still a rather slow knitter.

Of course, I couldn't consider it finished until I’d added a giant pom pom to the top!

February

I can't believe another month has flashed by! Although its been a little quiet here on the blog, I got up to a fair bit of making and baking during February.

Bake-wise there were mini red velvet cupcakes, american pancakes, heart shaped meringues, and some delicious vanilla macarons made using a fab recipe by Claireabellemakes. I dived in and purchased a set of double pointed needles and cable needle to attempt to recreate my 'fondant fancie' hat (more details soon). My mum and I had a very creative craft session making some of the flowers in 100 Flowers to Knit and Crochet - my mum is now hooked and has since bought herself a copy of the book!

I climbed to the top of the tower of Great St. Mary's Church for a pretty awesome view of Market Square, and Mr Makes surprised me with tickets to see Everything Everything at Cambridge Junction. In summary, a pretty good month! What have you been up to lately?

From top: mini red velvet cupcakes, crochet lichen for the Botanic Gardens crochet project, pancakes, Everything Everything ticket, Cambridge market from above, knitting myself a new hat, Valentine's Day meringues, flowers, vanilla macarons.

Glitzy Coffee Cupcakes

I’ve discovered edible glitter (how the heck did it take me so long?) and I want to sprinkle it on everything, but perhaps putting it on my chilli con carne was a step too far… Anyhoo, these sparkly beauties provide the perfect hit of coffee and glitz. So why not give them a whirl?

Glitzy Coffee Cupcakes (makes 24 - 28 mini cupcakes)

75g unsalted butter, softened

100g caster sugar

1 large egg

3 tbsp soured cream

2 tsp instant coffee, dissolved in a teeny tiny amount of boiling water and cooled

110g self raising flour 

For the icing:

100g unsalted butter, softened

2 tsp instant coffee, dissolved in a teeny tiny amount of boiling water and cooled

225g icing sugar

To decorate:

100g walnuts, chopped

50g dark chocolate, grated

Gold edible glitter

1. Preheat oven to 180°C (160°C fan).    
2. Mix the butter and sugar until creamy and light. Beat in the egg, followed by half of the flour.
3. Stir in the soured cream and coffee, then the remaining flour.
4. Distribute the mixture into mini cupcake cases, filling each two thirds full, and bake for 12-15 minutes in the middle of the oven.
5. To make the icing, mix half of the icing sugar with the butter until fully incorporated. Stir in the coffee, then add the remaining icing sugar and beat until smooth. If it is a little stiff, add a little splash of milk to loosen it slightly and it will become easier to work with.

6. Pipe or spread onto the cooled cupcakes (I prefer to pipe with a plain nozzle so that the icing is distributed evenly on top).
7. Put the walnuts and grated chocolate in separate bowls. Dip half of the cupcakes in each, making sure the icing is well coated with either chocolate or walnuts.
8. Now for the fairy dust moment – sprinkle with glitter and Ta Da! Glitzy Coffee Cupcakes!