Today I am super happy to present my newest project to you. It’s a thing that’s been keeping me blissfully busy for the past few weeks. A crocheted airbed cover and cushions for my office nook.
What I had in my mind while putting this together?
Happy. Happy. Happy.
That’s basically all. 🙂
And what’s the whole story behind the project?
Well, it’s kind of funny and unexpected. It has two parts…
About my old airbed… I dragged that one into my ‘office’ room in a rather secret way one day to, ahem, improve my ‘working conditions’, ahem ahem (I covered it with a blanket and it worked like a charm). And later, to my no surprise, when discovered by my little two year old son, it was elevated into a position of his favorite place to play (especially as a slide… a short one, but still) 🙂 And as it often goes with mamas, when I saw the happiness in my boy’s eyes when he played on this bed, I thought – ‘Hey, what if we made this a little cuter?’
And that’s where the second part of the story comes into play. I realized that the columns of colorful crocheted squares that had been lying on my table ready to be made into a blanket could be actually used for something else. A new bed cover. A circus-extravaganza bed cover.
So that’s exactly what I did.
The whole project was very easy to make – the main pink part is made of rows of double crochet stitches (US terms). And then there are loads of solid crocheted squares that were attached to the main pink part (I joined the back stitches only).
The yarn that I used is called Red Heart – Lisa and I used a 3 mm crochet hook.
I made the squares following this pattern.
Oh, and I made a few cushions too using the same kind of squares. I will post a tutorial on those in one of my future posts…
Frankly, I was so looking forward to sharing this project with you! It makes me so happy, I hope the colors will bring a little joy into your day too.
I have a new recipe for you today. It’s finger-licking good. Or spoon-licking good… whichever may your choice be 🙂
I made this recipe having all the chocolate lovers on my mind… and those who love cream too… and, of course, those who fancy a bit of cream cheese… and also remembering those who like fresh fruit… soo, that could be quite a few of you… and, okay, okay, I had myself on my mind pretty much as well…. 🙂
Making this cake is a lot of fun. Let me assure you, it is rather easy to assemble. Actually, I find the assembling the most fun part…
There are a few tricks involved that will assure that your cake will have not-so-usual vertically placed sponge.
Here’s how you achieve that… First of all, you bake two sponge cakes. The first magic trick with rolls (roulades) is to turn the cakes out onto the sugared parchment while still hot. You then roll the sponges up (this will assure that the sponges will ‘get used to’ being rolled up and they will not break when filled and rolled later on). Let cool and rest for about 2 hours.
And how to achieve the vertical cake parts? Just spread one half of the filling over each sponge cake. Cut each sponge cake in four even strips (starting at the wider/longer) side. Sprinkle each strip with fruit.
Roll up one sponge strip…
… and place it onto a larger platter (I used the bottom part of a 10 1/2-inch = 27 cm springform pan). That makes the center of your cake.
Then take another strip and roll it around the already made center part of the cake, placing the strip so that the end of the center part strip meets the beginning of the following strip.
Basically, you form a nice spiral shape.
Another strip added.
Continue working this way until all 8 cake strips are used.
And that’s pretty much it.
Finally cover the top of the cake with a little bit of creamy filling.
I wrapped a springform fastener around my cake in the end, but it is definitely not necessary, the cake holds together very nicely.
And to make it all prettyyyy, pour some lovely shiny ganache over the top, sprinle with fruits of various kinds and you are good to go…
5 cups (600 grams) fruit (I used raspberries, blueberries, cherries and red currants)
7 oz (210 grams) chocolate
½ cup (120 ml) heavy (whipping) cream
2 cups (240 grams) fruit - for garnish
For the SPONGE ROLLS, preheat the oven to 350 °F (175 °C). Grease and line two 12 x 15-inch (30 x 38 cm) baking tins with parchment paper.
Whisk the eggs, sugar and vanilla together in a large bowl until the mixture is light and frothy.
Sift the flour and cocoa powder into the mixture and carefully fold it in.
Divide the mixture between the prepared tins and give it a gentle shake so that the mixture finds its own level, making sure that it has spread evenly to the corners.
Bake the two tins for 15 minutes, or until the sponges begin to shrink from the edges of the tin.
While the cakes are cooking, place two clean dish towel on your working surface. Then place a piece of parchment paper on each towel and sprinkle the paper with a little dusting of confectioners sugar.
Turn the cakes out onto the sugared parchment and peel off the paper. Trim the edges of the sponges with a sharp knife. While still hot, roll the sponges up (this will assure that the sponges will 'get used to' being rolled up and they will not break when filled and rolled later on). Let cool and rest for about 2 hours.
To make the FILLING, whip the heavy cream with sugar until stiff. Mix in stabilizer for whipping cream. Fold in cream cheese.
To ASSEMBLE, spread one half of the filling over each sponge cake (leave aside about 3 tbsp of the filling to be spread over the top of the cake).
Cut each sponge cake in four even strips (starting at the wider/longer) side.
Sprinkle each strip with fruit.
To start, roll up one sponge strip and place it onto a larger platter (I used the bottom part of a 10½-inch/27 cm springform pan). That makes the center of your cake.
Now, take another strip and roll it around the already made center part of the cake, placing the strip so that the end of the center part strip meets the beginning of following strip. Continue working this way until all 8 cake strips are used. Spread the remaining filling over the top of the cake.
Let cool in the fridge for about 2 hours.
To make the GANACHE, pour the heavy cream into a medium sized heatproof bowl. Place the bowl over a pot of boiling water, allowing the cream to get hot. Add the chopped chocolate and stir gently until the chocolate melts.
Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake.
Hi friends! Today I have a lovely recipe for you. I made it the other day and have to say it’s a real treat, especially for those who love the chocolate and cherry combination. Like me. Do you? (… but, then, is there a sweet combination I don’t like? 🙂 )
These delicious squares are beyond easy to make, the preparation takes just a few minutes. Plus, the cherries in this recipe can be easily replaced with any seasonal fruit you wish to use.
We loved this recipe. I am sure I will make it again soon, and next time I might even add drops of cherry jam to the batter here and there. And some rum essence too, that could work very nicely. What do you think?
And here are all the details if you’d like to make the yummy Cherry and Chocolate squares too….
I am sending you my warm Sunday greetings! May your day be lovely, happy and blessed.
We have been spending our Sunday mostly outside (oh my goodness, the weather has been marvelous over here in the heart of Europe, so INVIGORATING). And I was lucky enough to find me some precious moments and hide myself in my ‘office’ (a.k.a. Happy Room) where I enjoy spending my time hidden behind columns of colorful yarn squares. The bliss!
Things of various crochet kinds have been going on here recently, I have been happily working on a couple of projects and I am eager to share more as soon as there is some significant progress achieved.