Here is a unique fun opportunity to get a free pendant of your choice! Just do two things 1) Follow our blog 2) Blog about us! Thats it. Just drop us your link at the bottom of the page with your email and chosen pendant
I will email your for your address Free pendant does not come with chain
Some questions to get to know her Where are you from: I'm from London, UK, I live with my man and cat, one prefers the mess my crafting makes more than the other!!!
How did you get started with your cupcake craft: I started knitting when my friend asked me to knit some cakes as promotional items for her business (www.timefortease.co.uk); they were such a hit with so many people asking for ckes that I started a little industry! My objective was in 2009, to raise enough money to pay for a fabulous 40th birthday party in December. It'd be a great year and the result was a party with lots of real cakes and champagne.
Your favorite part of your business: The most enjoyable aspect of my craft is when I get returning customers, or when someone writes telling me how much they love their cake!
Any words of advice: My advice? If you don't enjoy then don't do it! Crafting is about fun for me, so it's important to really find the whole project relaxing, enjoyable and fun!
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
I am sitting in the libary of my college playing on the internet when I should be working on Anatomy homework But, I give you all a new daily cupcake instead!! Not one, not two, but three cupcake items today for you to enjoy!
So, I will be buying this rocking Tee.I'm in love.