What we lost in the move

Our christmas decorations. Yes really. Its daft and random, and a really stupid thing to be upset by because we have no room for a real tree. For a while I was convinced I'd just put them some place safe, but then I had a proper look and Bloke had a proper look. Nope. They are some where between here and Loughborough but they are most definitely not here.

They must be somewhere so I'm not going to replace them (just yet anyway- I live in hope), but I still want the flat to look festive. The solution required some serious patience on my part. Paper crafting. I am utterly, completely terrible at anything beyond the making of paper chains. So please be very, very impressed with what I have to show you. I made this! It only took an evening!

I used this tutorial for the wreath. I did use a few staples to keep the individual pieces tight and did use a glue stick to make it sturdy enough to survive the festive season fixed to the door.  A 36 pack of designer paper for scrap booking was enough to make one large wreath, a long paper chain, a decent length of heart shaped chain and a few gift tags.  The whole endeavour cost much less than £10 including staples and glue.

Huzzah! Cheap, cheerful and festive. I'm rather proud. So I had to share.

Minnie xoxo

Christmas Cake!

So yesterday was the big day! I had class in the morning and cake home and spent the afternoon baking. The cake does take a wee while to do from start to finish so set the best part of the day aside for it, but don't worry a good chunk of it is spent waiting for the cake to bake so I recommend getting a few Christmas films in to get you in the mood. Edit. This is a process of two days, the day before cake day you want to soak the fruit, here's the post on it.

So, Lets get started! First off the ingredients and supplies list:


200g of glacé cherries

200g of candied peel (some times referred to as mixed peel)

1kg of currants and sultans mixed

(if peel and cherries are not your thing just sub with more dried fruit)

175ml of dark rum (just buy a bottle of the super market own brand, as we'll need more to feed the cake weekly)

25ml of vanilla extract or essence

250g v. dark brown sugar

250g butter (I actually use a butter substitute)

6 medium eggs

400g plain flour (all purpose)

1/4 of a teaspoon of salt

1 teaspoon baking powder

100g ground rice or ground almonds.

2 teaspoons of cinnamon

2 teaspoons of mixed spice (pumpkin pie spice)

A large (23cm or so) spring form pan (or two if you prefer a shorter cake)

A roll of grease proof baking paper

Some kitchen string

A flat baking tray that's wider than the cake tin

A large bowl to soak the fruit and mix the cake in.

A pastry brush

A kebab skewer

A wooden spoon

A large cake tin or cling film (this will make more sense at the end of this post. i promise.)

And an oven obviously and a cooling rack is also handy!

Its best to prepare the tin first, so grab your self your spring-form pan, the string, the tray and the baking paper and a pair of scissors. You'll need a good amount of space to so this. You need to basically put your cake in a jacket. Trace the base of the tin, cut out with about an inch extra all around. Snip into this extra inch at intervals of about half an inch all round. Pop the circular piece of paper into the completed cake pan.

Next measure the circumference of the pan and cut a sheet of baking paper to this length and then fold it in half length wise, now this is the trickiest bit of what you have to do we want to slip the paper over the sides of the tin, like a brown crinkly hard to wrangle jacket. I use a shorter piece of paper to stabilise the whole job.

It should end up looking something like this:

The paper acts as insulation and adds stability. The cookie sheet and the baking paper on it act as insulation against the base of the cake burning.
Don't worry too much about the fiddlyness, the paper needs greasing with butter or oil so folds and kinks get worked out easily. Just use a pastry brush or a scrap of scrunched up baking paper to aid with the greasing.

Check the shelves in the oven, you'll probably have to move their position to fit the tin in it's jacket.

Now, go and turn the oven on, medium heat.


The actual process of making the cake is a very simple one, sift the dry ingredients together and set aside. Cream the butter and sugar, slowly add the eggs in till well combined. Add the dry ingredients in a little at a time, will well combined. Slowly fold in the fruit with a big spoon, don't agitate it too much to keep the fruit whole.

Spoon into the cake tin, level mix off gently with your spoon.

Pop it in the oven. It should take about 1 1/2 to 2 hours to bake. One a skewer comes out clean and it's a nice golden colour its ready to come out!

Let it cool slightly before attempting to take the tin apart and the paper off.

Once its cool, prick all over with a clean skewer, brush all over with a little rum. Wrap it in baking paper and pop into an air tight container. (If you don't have a tub large enough just wrap in baking paper and enough cling film to make the package air tight.) Store in a cool dark place. Take it out once a week and brush over with rum!

Pat yourself on the back, you've made a Christmas cake!

I'll cover decorating it much closer to the time. If any of that didn't make any sense feel free to drop me an email or a comment and I'll try and help!

Minnie xoxo

P.S. sorry for all the instagram pictures but I'm afraid I can't find my camera cable :(

Fruit!

So do you all remember this post about Christmas cake?

Well, brace yourselves, there are 90 days till christmas. Yeah you read that right. 90 days. So its time to get this cake rolling and out of the way!

First things first, we need to prepare and soak the fruit at least a day in advance. We really want the fruit to soak up the alcohol to help the cake keep well for the next 90 days or so. So for this we need:

200g of glacé cherries (I used French style because they are cheaper here and I prefer the way they taste)

200g of candied peel (some times referred to as mixed peel)

1kg of currants and sultans mixed

(if peel and cherries are not your thing just sub with more dried fruit)

175ml of dark rum

25ml of vanilla extract or essence

So messy job first. Take your cherries and snip them in half. Its a messy sticky job but it serves two purposes, the cherries go further and you can be quite sure that there are no stones that have been missed during processing left in the fruit.

I just snip them right into a large mixing bowl before adding the dried fruit and peel. Give it a wee mix then add the rum and vanilla. Mix again, cover the bowl with cling film and pop in the fridge over night.

It doesn't look like much, but believe me it smells amazing.

And don't worry if this is all too early for you , I'll be posting the recipe as a whole too!

Take care, Minnie xoxo

On weddings and thrift.

Watching last night's Superscripmers wedding episode I was struck with the urge to laugh.

Now don't get me wrong we're a thrifty household, and we will be diying a lot of the wedding. But here's the thing like the lovely ladies at A Practical Wedding like to stress its not always cheaper and some times it better to get some one else to do it. Your own time is something you must take into account.

Its so easy to get caught up in Wedding! and completely forget the whole Marriage bit. "But I'm not participating in the Wedding Industrial Complex, I'm not a Bridezilla, I don't pour over millions of wedding magazines1" Yes, but just how much time do we pour into this? How much does that cost us?

And I am saying this as a woman who is making her own dress and bouquet and will probably be catering her own wedding with bloke and a few willing friends. But this is the kind of wedding we'd have regardless. Emphasis on the we.

If you want a lovely polished wedding, with lovely photos and everything looking shiny and flawless, diying and scrimping on costs just won't give you what you want. If you want a book full of really lovely photos, higher a proper wedding photographer. If you only want a handful of cute candid shots then that's less of an issue and you probably could get away with a flickr pool for every one to load their photos into.

Now on the other hand if you quite frankly don't care and just want to be married and think some cake and dancing is a lovely way to commemorate the occasion and don't care, then yeah. You'll be fine!

Er what I'm trying to say is that its just as easy to get caught up in not being part of the big expensive game of getting married as not. And its not always cheaper to diy and diy greatly depends on your combined talents as a couple.

So just have fun with it? Uh I dunno. I got a bit ranty last night and it think that it's a simple case of in weddings everyone is so ready to judge. Being judgemental is bad guys.

At of the end of the day we all end up married, or something pretty close to married.

Er its early, I may revisit this later when I'm feel less ranty.

Love Minnie xoxo