Tag Archives: coffee

Reusable coffee cup sleeves – SOLD!!

It’s so nice to take a 5 minute break, so I can do some blogging instead of sewing :-).

As I mentioned last week, I signed up to my company’s Christmas craft fair (December 5th); but I was realizing the work I would need to do, to get stock to sell in the craft fair.

WIP Wednesday at Freshly Pieced

Things are coming along with the reusable coffee cup sleeves, and they are looking good. I have put in a significant amount of work into design, patch working and the quilting of these, but the most important thing…I am having a lot of fun doing it. You won’t believe this but I am having trouble keeping the sleeves for the fair – I have already sold 6 of them!!!

Here are some of the finished ones which I am keeping for the fair.

1. Coffee themed sleeve and coaster (coffee bean fabric from Spoonflower, designer: glimmericks)


2. Earth-toned sleeve  (coffee cup featured material from Spoonflower, designer: heidikenney)


3. Blue, green and grey block sleeve

4. Red and Black Sleeves – SOLD!!


Here are some that are still a work in progress (take a look at last week’s blog for additional design’s):


I plan on making 10 coffee cup sleeve + coaster sets, and 20 individual coffee cup sleeve….that is in addition to what I just sold.  All of them are either cut out or have the top at least sewn. This weekend, luckily with the long weekend, I should have them all done.

Upside down plum cake (Pflaumenkuchen)

As I mentioned previously, I love rhubarb but plums are a close second. I decided to try a upside down plum cake (pflaumenkuchen), which was my favorite cake when we were living in Germany.

I loved how it turned out, and it tasted great served warm with a dollop of vanilla sweet whipped cream. Complement with a latte or a latte macchiato.


1 1/4 cups (250 g) sugar
80ml water
6-8 plums (sliced)
2 eggs
1/3 cup (40g) icing sugar (confectionary sugar)
1/2 tsp vanilla essence
100g (1 stick) butter (melted left to cool)
1 cup (125g) flour
2 tsp baking powder

  1. Heat oven to 180 degrees C (350 degrees F).
  2. Place water and sugar into a pan and heat slowly and stir gently occasionally, until sugar dissolves. Continue to heat to almost boiling, syrup should become a caramel color (be careful not to burn).
  3. Place the caramelized sugar in a spring form cake tin (~20cm) that has been lined with baking paper. Spread over the paper. Arrange the plums in a circle pattern on top of the sugar.
  4. In a bowl place the eggs, icing sugar and vanilla essence, beat until creamy. Fold the  butter, into egg mixture. Finally, fold in the flour and baking powder to the butter-egg mixture.
  5. Spread the batter over the plums evenly.
  6. Place into the oven and bake for 45 minutes or until the sponge springs back. Leave in the form until cool, then gently turn cake and lift the form off. Peel off the baking paper carefully.
  7. Serve warm with a dollop of cream.

Let me know if you have any great cake or tarts using fruit….I love trying new recipes.