Monday, 12 April 2010

The Adventure Continues...

Hi everyone!
After a long weeks work, our new website is finally ready, and should launch anytime now. We are just waiting for the DNS to update...

We've also set up Etsy, Folksy and Zibbet shops, and even had an Ebay account in the pipeline. Designs By Elle is going global! 

We had a lot of feedback on what people want to see in the shop, and have been designing new ranges, which should be available from early next week, and we are still looking for more. What do you love, and what do you think we are missing?

And of course we've been enjoying the gorgeous sunshine! 17 degrees in April...who'd have thought it?! It's been lovely, and I hope tomorrow is just as nice.

Keep your eye out for the new site, and sweet dreams!

E x

Friday, 2 April 2010


Working on new stock is hungry work, so between checking colours of tissue paper, sourcing boxes, making cards and journals and looking after puppy, I tried a recipe I found for lemon cake.

Easy Moist Lemon Cake

From the 'Cakes' book, it's so simple! I was surprised at how easy I found it, and at how good it definitely tasted like it should have taken hours. I'm trying to make a chocolate variation, but so far, I've made a lemon flavoured brown mess....

Anyway, here's the recipe, test it over Easter and see what you think! It serves between 8 and 10.


            225 g all-purpose (plain) flour
            150 g granulated sugar
            3 large eggs, at room temperature
            125 g butter, softened
            90 ml milk
            1tablespoon grated lemon zest
            11⁄2     teaspoons baking powder
            1⁄4       teaspoon salt

225 g confectioners’ (icing) sugar
2          tablespoons butter, melted
2          tablespoons (approx.) fresh lemon juice
2          tablespoons shredded (desiccated) coconut (optional)

Preheat the oven to 350°F. • Butter a 9-inch square pan. • Beat the flour, sugar, eggs, butter, milk, lemon zest, baking powder, and salt in a large bowl with an electric mixer at low speed until well blended. Increase the mixer speed to medium and beat for 5 minutes more, or until pale and thick. • Spoon the batter into the prepared pan. • Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. • Cool the cake completely in the pan on a rack. • Lemon Frosting: With a wooden spoon, beat the confectioners’ sugar and butter in a medium bowl. Beat in enough lemon juice to make a spreadable frosting. • Spread the cake with the frosting, and sprinkle with the coconut. 

Want more delicious recipes? Check out 'Cakes' on Amazon, and of course, let me know what you think! This book is my new favourite thing! 

E x