A more accurate title would be hearts and a pansy, but I didn’t think it sounded as good.
Cut a second strip 2.5 cm x 20 cm – for the back two petals. Fold in half at right-angles then stitch around the edge. Pull the thread tightly, to gather the petals, and knot.
Cut a triangle of felt 2.5 cm high and 2.5 cm across the base – for the centre. Stitch around the edge, pull the thread to gather it loosely, and knot.
Stitch the back petals to the rear of the front petals, then stitch the centre to the front. Wrap a pencil in green ribbon and fasten to the back of the pansy.
The vase was inspired by Camilla Fabbri’s Balloon Vase. I cut off the mouth of a balloon and stretch it over a small glass storage jar with the lid removed. I also poured some rice into the container to stand the pencil in and to weigh it down.
I made 3 different hearts, in various sizes, to attach to my balloons, a solid heart, a heart-shaped frame and a lacy heart-shaped frame. The lacy heart-shaped frame is the same as I used on my anniversary card. I cut them all on my scan’n’cut.
To convert to fcm, for scan’n’cut, click on the picture to open it in a new window, copy the URL and paste it here to convert to SVG. This will save to your computer, then add the SVG file to your scan’n’cut canvas.
To cut by hand, with craft knife or scissors, click on the picture to open it in a new window, then save to your computer.
If you prefer you can contact me for the fcm or SVG file. Please state which file(s) and format you would like. Thank you.
I made two cakes for our anniversary.
A tall sponge cake and a heart patterned swiss roll.
Tall Sponge Cake
12oz (340g) self-raising flour
3 teaspoons baking powder
12oz (340g) soft margarine
12oz (340g) sugar
6 large eggs
1 teaspoon vanilla essence
pink food colouring
For the buttercream
12oz (340g) icing sugar
6 oz (170g) butter
2 teaspoons lemon juice
pink food colouring
Heart shaped sprinkles
Preheat the oven to gas mark 4/180C.
Grease 4 x 8inch/20cm cake tins, line the base with greaseproof paper and grease the paper too ( I only have 1 tin, so had to bake each layer separately).
Sift the flour and baking powder into a large bowl.
Add the margarine, sugar, eggs and vanilla essence and beat with an electric hand whisk until batter is smooth.
Split the batter equally into four bowls and added different amounts of the pink food colouring to three of the mixes.
Pour each mix into a cake tin and bake for 30-35 mins or until golden and a skewer inserted into the middle of the cake comes out clean.
Turn out onto a cooling rack after a minute and leave to go cold
For the buttercream
Cream the butter in a large bowl until light and fluffy.
Sift in the icing sugar and slowly work it into the butter.
Add the lemon juice and beat with an electric hand whisk until light and creamy.
Level the tops of each layer of sponge.
Place the darkest pink layer on a plate or cake board and spread a layer of the buttercream over the top.
Place the next darkest layer on top and spread with jam.
Place the last pink layer on top, and spread with buttercream before placing the plain sponge on the top.
Cover the top of the cake with a layer of buttercream using a palette knife to smooth.
Cover the top third of the cake with the buttercream.
Add a few drops of pink food colouring to the buttercream and cover the middle third of the cake.
Add more food colouring to the buttercream and cover the bottom third.
Run your palette knife all the way around the edge to smooth the surface.
Add more food colouring to the remaining buttercream (and some extra icing sugar if needed) and spoon into an icing bag.
Pipe around the edge of the top of the cake and around the bottom.
Carefully add the heart shaped sprinkles in a pattern around the sides, and on top of the cake.
Heart Patterned Swiss Roll
4 large eggs
4oz (110g) sugar
4oz (110g) self-raising flour
red food colouring
2 tablespoons sugar
Print off or draw a heart pattern onto paper, place onto a swiss roll tin, cover with greaseproof paper and grease the paper.
Preheat the oven to gas mark 7/220C.
Whisk the eggs and sugar in a large bowl. with an electric hand whisk until light and frothy.
Sift the flour and fold it in.
Place a third of the mixture into a separate bowl, add some red food colouring and spoon into an icing bag.
Pipe the mixture onto the greaseproof paper, in the heart shapes, then place in the freezer for 15-20 mins.
If there is any mixture left you can stir it back into the rest (it may tint it a little).
Remove the patterned and greaseproof paper along with the frozen hearts and grease the swiss roll tin.
Return the greaseproof paper and hearts to the swiss roll tin.
Pour the rest of the mixture over the hearts and level it out with a spatula.
Bake for about 10 mins, or until the sponge is golden brown and has begun to shrink from the edges of the tin.
While the cake is baking lay a piece of greaseproof paper (larger than the swiss roll tin) on the kitchen surface and sprinkle evenly with the 2 tablespoons of sugar.
Turn the cake out onto the sugar-dusted paper, peel the paper off the sponge and trim the edges so you have a tidy rectangle.
Spread the jam evenly onto the sponge, leaving the edges clear as the jam will spread when rolling.
Using the paper to keep the roll tight, roll the cake up and leave it with the seam side down to cool.
“Love seems the swiftest, but it is the slowest of all growths. No man or woman really knows what perfect love is until they have been married a quarter of a century.”
– Mark Twain
Yesterday was my silver wedding anniversary… 25 years of marriage to a wonderful man.
The past 25 years have been a journey, we’ve had a few bumps along the way and we’ve had our ups and downs. We’ve argued and made up more times than I can remember. We’ve had peaceful times, and days, sometimes weeks, filled with drama. We’ve made it through the hard times and appreciated the good times.
“Love is composed of a single soul inhabiting two bodies.”
I found my soul mate and my best friend when we met in October 1989. We were married in June 1990, at Lancaster Registry Office in a quiet ceremony. There were only seven people in the room. As well as the Registrar and his assistant, myself and Brian, there were our two witnesses, and my youngest daughter, Zoe, who was just one-year-old. We don’t have any photos from the day, just our memories. We didn’t have much money… we didn’t have much of anything really, but we had each other, the sun was shining and we had a good day!
“Together is my favorite place to be.”
We’ve celebrated our anniversary each year, the same way as we got married – quietly and together. A card, a gift, and maybe a drink or two in the evening at home, watching tv or a film.
Our celebration yesterday wasn’t much different, but we did have a small get together with Zoe and her children. Just a few sandwiches and nibbles, some biscuits, buns and a cake.
“Family is what happens when two people fall in love.”
For me, the celebrations started last month when I started looking for a new wedding ring. My original ring hasn’t fit for a number of years and had to be split so I could continue to wear it. I have a silver ring, as I don’t like gold, and a silver anniversary seemed an appropriate time to replace it.
I booked in for a tattoo, which I wanted to keep secret until the day. I’d had an idea involving a bee (B for Brian) and one of his favourite flowers which would be either a dahlia or a pansy, wasn’t sure which.
I wanted to decorate the room with balloons, and silver and red hearts, and I needed to make an anniversary card.
“One love, one heart, one destiny.”
We found some nice rings and chose one. Having decided on a pansy for the tattoo, I drew my idea and sent it to the tattooist. I designed and made the card, incorporating the same flower, and, because I felt like it, I made a felt pansy as well. The silver and red hearts were easy and quick to do with the scan’n’cut.
On Wednesday, I had my tattoo….
On Thursday, I baked a cake and on Friday I iced it. Early yesterday morning I inflated the balloons with helium, tied them to ribbons and attached some of the hearts to the ribbons. The rest of the hearts went on the window. I wrapped his gift and signed the card, ready for when Brian woke up.
We had a quiet morning. Brian was surprised by the decorations. He put the new ring on my finger. He loved the card and the tattoo.
The afternoon was livelier with Zoe and my grandchildren. We talked, we ate, we had a drink of cham…. ermm… sparkling wine, we had a great time.
It was just the two of us again in the evening curled up on the couch and watching a film. I couldn’t have wished for a more perfect day!
I can’t imagine a future without Brian… here’s hoping for another 25 years!
“If there ever comes a day when we can’t be together, keep me in your heart and I’ll stay there forever.”
– Winnie The Pooh
I’ve made a couple of cards over the weekend.
An anniversary card for my husband and a father’s day card for my Dad.
For the background, I started by drawing a diagonal grid with an embossing pen on a piece of lilac card and stamping hearts where the lines crossed, then heat embossed all with fine silver embossing powder.
I designed the heart and cut two on my scan’n’cut. I snipped through one at the top so that I could link them. The cut is hidden behind the other heart.
I added two lengths of ribbon with double-sided tape, folded the ends behind the lilac card and stuck the whole thing on a piece of folded silver card.
I drew the pansy petals on parchment/vellum, coloured them with blendable pencils and cut them out.
After assembling the pansy, I added some yellow flocking powder to the centre and attached it to the ribbon with a glue dot.
The pattern for the heart is available here.
Fathers Day Card
I designed the ‘happy’, cut it on my scan’n’cut and stuck it onto the cream card. I added dragonfly and letter peel offs, coloured with brown peel-off pens, and stuck the finished panel on a folded piece of brown card.