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DOCRAFTS CREATIVITY MAGAZINE ISSUE 33 MAY/JUN 2012
This issue we feature a delightful collection from Lucy Cromwell by Papermania, off ering all the cups of tea, cake and bunting you will need to set the scene. And just to prove how versatile this range is, you can also find it in our ‘Wedding Special’ feature and used to make a Father’s Day card in our ‘make a Father’s Day card’ challenge! Our ‘Wedding Special’ feature also includes jewellery for the bride and a charming idea to hold onto those precious memories of the big day!
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Step by Step
1
Put all ingredients in a mixer. Mix for about 1-2 minutes.
2
Grease and line your baking tin with baking parchment. Pour the mixture into the baking tin and smooth the top with a palette knife.
3
Put into a pre-heated oven at 160°C/325°f/gas3 for 35–40 mins, until baked.
4
When cake has cooled, remove from the baking tin and put onto a workboard.
5
Depending on the size of mini sponges you want, take a cutter and cut out rounds from the cake. A 3” cutter will make 7 mini sponges from an 8” tin.
6
Cut each mini sponge in half and add filling of your choice. I have used homemade raspberry jam with mascarpone, to which I added icing sugar to taste.
7
A final sprinkling of icing sugar on the top of the cake adds a lovely finish.