Sewing

Make a Coiled Bowl using Fabric Scraps

12:02:00 theskyisstarless 0 Comments

I think every sewing enthusiast has a box or bag full of a variety of leftover scraps of fabric. I've hoarded every scrap which I could possibly use, however tiny. I'm always looking on pinterest for new ways to use up all these scraps, mainly to clear up space but also because I'm scared my mum will finally realise what I'm using all the boxes in the attic for and throw them out. I found this tutorial for coiled fabric coasters which I adapted to make loads of coasters to use on my decoupage table and to take to uni with me. These worked so well that I decided to sew two bowls. I made a large one and a smaller one. I placed the larger one on my table and I keep the smaller one by my bed to put my earrings in.
You make the bowls in pretty much the same way as you make the coasters. I first gathered together loads of fabric, I chose a variety of colours and textures to give my coasters and bowls an eclectic and boho vibe. You will also need a length of washing line. I chose fabric covered plastic washing line which I picked up cheaply at Boyes. Cut strips of around 1 inch width from your fabric, I had very varying lengths because they were just scraps. You might recognise some of this fabric from my Merchant and Mills dresses. Start sewing the strips together. I simply sewed a straight stitch to join the ends together, reversing to secure. I chose a red coloured thread for this bowl as many of my strips of fabric were red. 
Begin wrapping the fabric around the end of the clothesline. You want to make sure that the end doesn't come loose, try to wrap so that the end is tucked inside the coiled fabric. 
Continue wrapping until about 30 cm of the clothes line is covered. Secure the end of the fabric to the line with a clip.
Fold over the end of the fabric covered clothes line by about an inch and sew with a zig zag stitch to secure this end. Start to coil the line around this end, you want to coil clockwise so that the bulk of the bowl won't get trapped under your sewing machine.
Continue sewing and coiling. When you run out of fabric, pause to wrap more fabric around the line. 
When your base is the size you want begin tilting the base so that you get a curved bowl shape. The amount that you tilt your base will depend on how steep you want the sides of your bowl to be. 

As you reach the end of your clothes line, wrap the end of the fabric around the end of the clothes line as you did at the start and sew to secure to the bowl. Backstitch to secure.
 Neaten up your bowl by trimming any loose threads.
These bowls are so useful and surprisingly easy. They look super impressive but are perfect for beginners. I love how unique they are and how cheap they are to make. I will definitely be making more as I still have so many scraps of fabric. I would love to see your photos on instagram and pinterest and would love to hear how you use your leftover scraps of fabric.

Love Rhiannon x


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Baking

Orange and Lavender Cake with Yoghurt Frosting

16:12:00 theskyisstarless 0 Comments

After a delicious post-work treat of hot chocolate and cake with my mum at Filmore and Union in Skipton, I decided to create my own version of the cake we shared. This orange and lavender flavoured sponge topped with fresh yoghurt frosting and toasted pumpkin seeds is the perfect afternoon tea cake for these first few days of spring.
For this cake you will need edible dried lavender. My mum picked this jar up in Home Sense (home of strange things you never knew you needed) but you can pick and dry your own. Looking at this picture I took last year of a jar of fresh lavender makes me so excited for summer. 


To make the cake you will need:
  • 250 g plain flour
  • 1 tsp baking powder
  • 125g caster sugar
  • 1 1/2 tsp edible dried lavender
  • finely grated zest of two oranges
  • 2 large eggs
  • 200g greek yoghurt
  • 50g butter, melted
  • 50g sunflower oil
  • A lined or greased loaf tin








Preheat the oven to 180 C. Mix the dry ingredients and the wet ingredients together in separate bowls. 
Gradually add the wet ingredients to the dry and fold to combine. Pour into your prepared loaf tin and smooth until level. Bake the cake in the oven for around 40 minutes until an inserted skewer remains clean. Leave to cool while you make your orange soaking syrup.










In a small saucepan combine the juice of two oranges with 2 tablespoons of icing sugar. Bring to a simmer and leave to thicken for around 10 minutes, stirring occasionally.








With the cake still in the tin, skewer your cake a few times to allow the syrup soak in. Drizzle the syrup over the cake and leave to cool completely.

To make the yoghurt icing you will need:
  • 250g greek yoghurt
  • 60g icing sugar
  • 1 tsp vanilla extract














Fold all the ingredients together until just combined. Refrigerate for around half an hour before using.
Place a handful of pumpkin seeds in a small pan and stir on a low heat until golden brown. Leave these to cool. Once the cake and the pumpkin seeds are cool, smother the cake with the yoghurt icing and scatter with the pumpkin seeds.
Mine looks quite informal but the best thing about this cake is the taste. The lavender is subtle and blends deliciously with the orange flavour and the toasted pumpkin seeds give a wonderful crunch on top. I hope you enjoy making and sharing this cake, I would love to see your pictures on instagram or pinterest.

Love Rhiannon x

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Baking

Rum and Raisin Cupcakes

15:00:00 theskyisstarless 0 Comments

It was Mother's Day on Sunday so I decided to make these rum and raisin cupcakes as I remember my mum always used to choose rum and raisin flavoured ice cream on family holidays. Boozy cakes always go down well in my family and since it snowed at the weekend (always seems to snow in March here), I wanted to make something warming and comforting to eat by the fire with massive cups of tea.

The cupcakes are studded with rum-soaked raisins. 

To make these you will need:
  • 125 g raisins
  • 60 ml rum
  • 1 tablespoon soft brown sugar

Place these ingredients in a small saucepan and mix. Bring the mixture to the boil and then simmer for 30 seconds until the rum has been absorbed. Set the raisins aside whilst you make the cupcake mixture.

To make the cupcake mixture you will need:
  • 185g unsalted butter 
  • 2 eggs, lightly beaten
  • 250 g self raising flour
  • 60ml Greek yoghurt
  • 60ml milk



Preheat the oven to 180 C

Cream the butter and sugar together well using an electric mixer or by hand. Add the beaten eggs one at a time, beating well after each addition. Adding a tablespoon of flour with the second egg will prevent it from curdling. Fold in half of the flour. Mix the milk and Greek yoghurt together in a separate bowl and then fold this in. Fold in the rest of the flour. Carefully mix the rum-soaked raisins into the mixture.

Spoon your mixture into bun cases. I ended up filling about 15 cases. Bake your cupcakes for around 15 minutes or until an inserted skewer remains clean. Leave your cupcakes to cool whilst you make the rum frosting.

To make the frosting you will need:


  • 1 tsp instant coffee granules
  • 125 g softened unsalted butter
  • 180g icing sugar
  • 15 ml rum
















                                                                                                                                                                                                  
Dissolve the coffee granules in 2 tsp of boiling water. In a large bowl, beat the butter and icing sugar until light. Add the rum and the coffee and beat well until smooth. Ice each of the cupcakes. I decorated mine with extra rum soaked raisins.


Enjoy your delicious rum and raisin cupcakes with your friends and family, share your pictures with me on instagram or pinterest.

Love Rhiannon x













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Other

How to Tie a Plaited Scarf Necklace

12:36:00 theskyisstarless 0 Comments

I recently started working at Joules and now I know how to fold things properly, how to sell a pair of socks, and of course how to tie scarves in new ways. This is a simple and cute way to tie a scarf for when you're sick of just wrapping it around your neck until you get it to a length where it won't dangle into things. This is perfect to wear both day and night and is sure to get you many compliments.

You'll need a lightweight scarf such as this one from Joules. I love the bright pink colour and monochrome floral. I'm definitely not a pink girl but I'm so glad I stepped out of my comfort zone and bought this scarf as it is so summery and instantly brightens up any outfit.


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You want to start by wrapping the scarf around your neck and tying a simple knot. You should easily be able to take the scarf off over your head but you want the ends to be long enough to get a substantial plait. Take the scarf off, retaining its size. 
 Arrange the ends of the scarf so that you have three 'strands' like so. Then begin plaiting, passing the ends of the scarf through the loop so it doesn't become tangled. If you don't know how to plait, you could follow this tutorial.
Keep plaiting around the loop until you almost run out of scarf. Use these end pieces to tie a simple knot which will keep the braid from unravelling.

You can then pull and stretch your braid until you get your desired look. I like to push my knot along to make my necklace slightly bigger and I pull at the braid to plump it up a bit. When you are happy with your necklace slip it over your head. 
You could mix it up a bit by leaving the ends longer and perhaps tying a bow or leaving some parts unplaited and securing them with a knot. I know that I will be wearing these scarf necklaces all through spring and summer. I would love to see your versions on instagram or pinterest. 

Love Rhiannon x






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