Skip to main content

Sew much to learn

I am on a mission to relearn how to sew clothes. Back in highschool I managed to turn out a fully boned, strapless black taffeta dress, complete with scalloped over skirt trimmed with fouffy taffeta bows.

Sadly there are no photos of me in that dress but a small part of me wishes I'd kept it as a reminder of what I could do. I didn't sit at a sewing machine again til I was in my late 20s - making a belly dancing costume. As you do.

Last year I got a new sewing machine for my birthday and I tackled my first quilt and a dress for Olive. Pinking all those seams drove me crazy - Olive refusing to wear said dress made me crazier!

Last month was my birthday so I picked out a second hand overlocker (only used twice!) and a dressmaking dummy. I ordered the awesome Colette  book and a beginners dress pattern from local indie designer Blue Ginger Doll. I picked out some gorgeous fabric and matching thread. I sensibly made a muslin (test dress out of calico) and was stumped - my boobs were NEVER going to fit in that dress!

So now I am doing a crash course in Full Bust Adjustments.

I am impatient. I want to make this dress so I can move onto shirtdresses. This is my goal - a wardrobe full of lovely, perfectly fitting shirtdresses.

In the mean time I'm going to convert a beloved cotton sundress that no longer fits my boobs into a swanky full skirt and leave the zipper in (thanks to some tips I picked up from Frocks and Frou Frou).



Popular posts from this blog

My sister's wedding cake: Kransekake {Recipe}

It seemed like a good idea at the time. Drive to Byron Bay for my sister's wedding so we could transport the wedding cake I'd made her. A six day break where we spent four days in the car. Insane right?

Did I mention I made a wedding cake?

Not your quintessential tiered, fondant creation mind you.  In a nod to our Norwegian heritage, my sister asked me to make a traditional wedding cake called kransekake.

If you haven’t seen one before, kransekake isn’t actually a cake; it’s a tower of eighteen sweet almond macaroon rings – think baked marzipan – ‘glued’ together with royal icing. 

Instead of cutting the cake, the bride and groom lift the top ring.  The number of rings that stay attached to the top ring is supposed to signify how many children the happy couple will be blessed with. 
The rings are then broken up into pieces (starting from the bottom) and served with coffee. 

The dough is a cinch to make but its the baking that brings many a cook unstuck, or should I stay stuck.…

Norwegian Apple Cake {Recipe}

If you’ve been following my blog you’d know that earlier this week I celebrated Norway’s Constitution Day – hip hip hurrah! 

The Norwegian Kitchen is a collection of traditional and new recipes from each region of Norway, presented by the Association of Norwegian Chefs. 

Choosing just one cake recipe was hard but I decided to recreate a popular cake from my own childhood – apple cake.

When I made the cake I thought three apples was a bit excessive and only used two. Once baked I regretted my decision – whilst still di-licious, the extra apple in the centre of the cake as well as on top would have provided a greater apple flavour and a moister cake. Definitely use two green cooking apples – in Australia we would use Granny Smiths.

I made the cake the day of our afternoon tea so it was still slightly warm when served. The leftover cake was popped into an airtight container and consumed over a week. Kept in the fridge it stays quite fresh. To bring out the aromas, gently reheat a cake …

Spread the love - Lemon Butter {Recipe}

You could be forgiven for thinking that there is a strong lemon theme happening on the blog lately. And you'd be right. 

When you have unlimited access to a ridiculously abundant lemon tree - you don't cook with oranges.
Luckily we're all lemon fans here. 
Can I just say categorically that I love lemon butter. It's tart, it's sweet and it makes the most decadent white bread sandwich. 

It's perfect on scones and pikelets; is a divine filling for cakes and sandwiched biscuits; and unbeatable eaten straight from the spoon.
It's also pretty easy to make provided you're not in a hurry. If you rush it..... well, you're going to end up with lemony scrambled eggs.
Trust me. I've been there. 

I got asked what the difference was between lemon butter and lemon curd. I couldn't find an answer online but according to my CWA Judging notes, lemon curd/cheese is made with milk and cream whereas lemon butter is not.

A good lemon butter should:

have a fresh, delicate …