Butterfly bag

I started on the butterfly filet bag last week at the London crochet meetup group, I used my butterfly border filet graph and plan to post and make more items using filet crochet during the year. I have some nice beaded filet items lined up also.

The time seems to have flown by since my last post. I have not done much crochet or knitting :( I am currently re-designing the NezumiWorld website to add more sections, information "how to's" and a general revamp. So if there is anything anyone would like added please let me know and a big thank you to everyone who has contacted me with ideas already.

I am also working on another website for a tea business for friends I work with, flowering teaballs (also known as blooming teaballs) hand-tied green tea with one or more edibile flowers added inside, sewn into a ball and steamed. When boiling water is added to one it opens to reveal the flower/ s inside and have a beauitiful aroma. The flowers also flavour the green tea. The opened teaball makes about 3 pots of tea and can be put into a glass of water and used as a scented display for up to a week. They come in individual little embroidered satin bags which look really beautiful but the satin made them so hard to photograph......

With my normal teaching work and just life stuff in general the time just flights by. I will also post some of my students work soon here on the blog, I have been bringing my camera to classes all week. They make beautiful items, I really enjoy teaching the classes and students I have. Saying that, it will be nice to have a few days next week (Half term) to sit back rent a few dvd's and do some crochet. Plus post here on the blog and read friends blogs also.

Butterfly cakes

Continuing my love of all things butterfly here's the edible type.
Pre-heat oven to 190C/375F/Gas mark 5

Beat 5 oz softened butter with 5 oz caster sugar together
add 2 eggs and mix well
Fold in 6 oz self-raising flour
Add 2 tbsp milk & 1 tsp vanilla extract

Spoon mixture in oiled fairy cake/ muffin tins or place paper cases into the fairy cake/ muffin tin s.
Bake for approx. 12 minutes (or until brown, push a strew into a small cake and if it comes out clean the fairy cake is cooked)

Buttercream - Beat together 4oz softened unsalted butter with 6oz sifted icing sugar, 1tsp vanilla extract.

Leave to cool and slice off the tops in one slice. Chop the cut-off slice into two for the wings.
Spoon a small amount of buttercream onto each cake and carefully place the cut-off slices (wings back on top on there sides to look like wings. Add cherries, almonds, chocolates, small fruits to decorate. Have fun and experiment. I like to add 1oz shredded coconut to my cake mix and some creamed coconut to my buttercream.