Debbie Stubbs shared these pictures of the magical unicorn quilt that she made for her granddaughter, Avery, for her 4th birthday. Avery is a very lucky little girl! 
And look at that unicorn cake!
Thank you, Debbie, for sharing these pictures of your quilt. You made a wonderful quilt that Avery is sure to treasure.
Have you noticed that I haven’t written many actual blog posts lately? I’m sad about that, because I do enjoy writing them. However, there has not been enough time in the day for a long time. I do post more often to Instagram, and those posts go to facebook as well, so I’m not completely silent. Do know that keep thinking about things to blog about and I am working on ways to simplify my life so as to have more time to sew, and to write.
Carol Y is the lucky winner of the Sewline Fine Marking Pen and Eraser.
To be honest, I don’t have any reason to use this pen, and I’m not sure I ever will. However, it is an interesting option for those of you who need to make erasable lines on fabric. I very strongly recommend that you wash your project afterwards as there is a chemical residue left behind. Click here to read more.
Leave a comment/reply on the blog post to enter the drawing. A winner will be chosen by the random number generator Thursday, November 9.
Elanor requested this for her birthday and I said ‘sure, I can make that!’ I turned to my favorite cookbook, Gluten Free Baking Classics, for inspiration.
I thought I would make either sponge cake or shortbread layers but wasn’t sure, so I emailed the author, Annalise G Roberts, and she emailed back with ideas. Call me a fan! .
The plan is this: chocolate sponge, raspberry sorbet, crushed chocolate shortbread cookies, sorbet, sponge. Each piece will get a splash of warm chocolate sauce, whipped cream, and fresh raspberries. I used the recipes in Gluten Free Baking Classics.
First I made 2 sponge cake layers. I have avoided this cake because there are so many ways to mess up when beating separated eggs, but it turned out well. Annalise’s recipes always work if you follow the directions!
Next I made the chocolate shortbread cookies and the chocolate sauce (recipe at bottom of post).
I let everything cool, then thawed the sorbet for 15 minutes. I spread plastic wrap in the 2 round cake pans and placed a sponge layer in each.
I spread the sorbet on each layer. It would have been better if I had smoothed the outer edges of the sorbet to make it even with the layers.
I covered the layers with plastic wrap and froze them overnight. This morning I pulled them out, unwrapped them, and placed the sorbet layers together with crushed shortbread cookies between them.
It was not as tidy as I hoped it would be…
Next time I’m going to smooth out the edges of the soft sorbet and maybe put the whole cake together before refreezing. Luckily it looked better when sliced AND it tasted great! Everyone, including Elanor, says it is one of the best cakes I’ve ever made. How about that!
As promised, here is my Mom’s chocolate sauce recipe. She always served it the Bisquick’s Velvet Crumb Cake and ice cream.
Chocolate Sauce
Carolyn Sands is the lucky winner! She will be receiving the Fluffy Cat Bowl as soon as I hear back from her with a mailing address. If you aren’t Carolyn, you can find the fluffy cat bowl on my website here.
FYI: The pile on my desk from market seems to be growing. Oh my.
Piece O Cake Blog 