Ingredients (serves 8)

175g butter, softened

100g light muscovado sugar

200g canned caramel

1 x 9g sachet vanilla paste (or 1 tsp vanilla extract)

2 large eggs

175g plain flour

100g ground almonds

2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of ground cloves

Pinch of ground ginger

Chocolate decorations (optional)

For the caramel buttercream

45g butter, softened

100g canned caramel

300g icing sugar

Pinch of cinnamon

1-2 tbsp milk

Method

1. Preheat the oven to 220C (180 fan)/gas mark 6. Grease and line two 18cm round sandwich tine.

2. Beat the butter, sugar and caramel using a wooden spoon or electric mixer until light and fluffy, then add the vanilla paste or extract. Add the eggs one at a time, beating well after each addition, and adding a tablespoon of flour with the final egg to prevent curdling.

3. Add the rest of the flour, almonds, baking powder and spices and continue beating until thoroughly combined. Divide the mixture between the tins, spreading it evenly.

4. Bake the sponges for 25-35 minutes or until a skewer inserted into each centre comes out clean and the tops are springy to the touch. Leave to cool in the tins for a few minutes then turn out on to a wire rack to cool completely.

5. Meanwhile, make the buttercream. Beat the butter and caramel until creamy, then sift in the icing sugar and cinnamon and beat until smooth. Add the milk a little at a time, until the mixture has a spreading consistency.

6. To assemble the cake, spread a layer of buttercream over one of the cooled sponges, then top with the other spine and cover the top of the cake with the remaining buttercream. Decorate with sprinkles and then cut a big slice – enjoy!

The post Caramel cake appeared first on Hello! Hooray!.

We were immediately greeted by some art work by Francisco De Pajaro, who has been working on various pieces around Darlington this week and was doing the same around the site today. They are so much fun, and it was great to spot them throughout the day![/vc_column_text][vc_gallery type=”flexslider_slide” interval=”3″ images=”5581,5582,5583,5584″ onclick=”link_image” custom_links_target=”_self” column_number=”2″ grayscale=”no” choose_frame=”default” img_size=”large”][vc_column_text css=”.vc_custom_1411851233983{padding-top: 30px !important;}”]Right from the beginning of the day, there was such a lovely atmosphere and SO much going on. We started at the Arena and main stage and pottered around the stalls there. I loved the Charity Shop DJ where people could choose cheesy tunes from a box of LPs from local charity shops, and have a go at DJing.

 [/vc_column_text][vc_gallery type=”flexslider_slide” interval=”3″ images=”5587,5588,5589″ onclick=”link_image” custom_links_target=”_self” column_number=”2″ grayscale=”no” choose_frame=”default” img_size=”large”][vc_column_text css=”.vc_custom_1411847878771{padding-top: 30px !important;padding-bottom: 30px !important;}”]Next, we headed into the Beehive – just look at that writing! I love the retro styling of Lingfield Point.

There were some fabulous stalls in there, and I was super organised and got a couple of Christmas presents. It was here where we bumped into curators of the Festival of Thrift, Wayne and Gerardine Hemingway! I explained that I’m a part of the School of Thrift, and they very kindly agreed to having their photo taken – thank you so much to you both!

After that we left them to rummage through some LPs and continued on our way. We came across a stall from The Beehive Brand, which had the most beautiful knitted garments in traditional patterns. I can’t really describe how beautiful they were, so you’ll have to take a look : [/vc_column_text][vc_gallery type=”flexslider_slide” interval=”3″ images=”5596,5597,5598,5595″ onclick=”link_image” custom_links_target=”_self” column_number=”2″ grayscale=”no” choose_frame=”default” img_size=”large”][vc_column_text css=”.vc_custom_1411851507792{padding-top: 30px !important;}”]The Beehive Brand was established in 1785, but after a period of decline has recently been bought by Andrea Freeman, who’s passion for this exciting project really shines through. Not only is she recycling the old brand, but the old patterns too, and new garments using old patterns are being gradually released once more. I’m really excited to see how the brand develops! If you’d like to find out more, visit her website.[/vc_column_text][vc_column_text css=”.vc_custom_1411850503131{padding-top: 30px !important;padding-bottom: 30px !important;}”]Here are a few more photos from around the site! Look out for the tea ladies with the invisible dog (if, indeed, you can ‘look out’ for an invisible dog!) if you’re going tomorrow – they’re hilarious![/vc_column_text][vc_gallery type=”flexslider_slide” interval=”3″ images=”5602,5603,5604,5605,5606″ onclick=”link_image” custom_links_target=”_self” column_number=”2″ grayscale=”no” choose_frame=”default” img_size=”large”][vc_column_text css=”.vc_custom_1411849392734{padding-bottom: 30px !important;}”][/vc_column_text][vc_gallery type=”flexslider_slide” interval=”3″ images=”5607,5608,5609,5610,5611,5612,5613,5614,5615″ onclick=”link_image” custom_links_target=”_self” column_number=”2″ grayscale=”no” choose_frame=”default” img_size=”large”][vc_column_text css=”.vc_custom_1411849832037{padding-top: 30px !important;padding-bottom: 30px !important;}”]Mum had a go at weaving, and made this to add to the huge spider’s web – fab!

[/vc_column_text][vc_column_text]There were so many lovely stalls around the event, but I was really pleased to catch up with my friend Victoria, aka Dizzy Miss James! We met a few years ago at a craft fair and it has been wonderful to see her shop develop. She designed all of these little guys herself – aren’t they adorable!?

It was also brilliant to meet some new people at the event, including Angela from Maison Royale – her stall was fabulous and she was so lovely to chat to! You see that gorgeous arrow light? That will be hanging in our new kitchen in a few months! Yes!

[/vc_column_text][vc_column_text css=”.vc_custom_1411851452668{padding-top: 30px !important;}”]I took so many more photos, but I don’t want to give everything away! If you’re in the area tomorrow then you MUST go along. And don’t forget to tag your photos on social media – #FOT14

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The post Festival of Thrift 2014 appeared first on Hello! Hooray!.

Ingredients

For the Parkin
110g butter, melted and cooled
250g plain flour
2 teaspoons baking powder
3 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
225g black treacle
125ml Guinness
1/4 teaspoon bicarbonate of soda
2 eggs, lightly beaten
200g caster sugar

For the frosting (optional)
100g white chocolate (the Green and Black’s white chocolate works really well!)
75ml double cream
60g whole fat cream cheese

Method

1. Preheat the oven to 180C (160C for a fan oven) gas mark 4. Grease a 23 x 10cm loaf tin and line with baking parchment, leaving roughly a 5cm overhang so that you can remove the cake more easily later.

2. Sift the flour, baking powder, ginger, cinnamon and cloves together in a medium bowl and set aside.

3. Put the treacle and Guinness into a medium pan and bring to the boil. Turn off the heat and add the bicarbonate of soda. The mixture will bubble and foam; set aside until it settles down.

4. In a medium bowl, whisk the eggs and sugar together until thickened and pale. Drizzle in the butter and whisk to combine. Then whisk the Guinness mixture into the eggs.

5. Sift the flour mixture over the liquid ingredients and gently fold together until combined. Pour into the prepared tin (leave about 1.5cm at the top for the Parkin to rise!) and bake for 1 hour or until a cocktail stick inserted into the centre comes out clean.

6. Remove from the oven and allow to cool in the tin for 10 minutes before transferring onto a wire rack to cool completely.

7. For the frosting, break the white chocolate into a bowl. Heat the double cream in a pan, until very hot but not boiling and pour the hot cream over the white chocolate to melt it. Stir until melted and set aside to cool for a few minutes.

8. Then, spoon the cream cheese into a bowl then gradually add the white chocolate mixture and stir until combined. Set aside to cool a little, until thick enough to ice. When ready, spread the icing over the top of the cake – you could add some sprinkles too if you like.

Enjoy!

I originally used this frosting in a recipe for rich chocolate almond cake, which you may also enjoy!

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