Just ready for the summer – I have a whole stack of designed and prepared to print recipe cards, perfect for your summer baking!
As usual, my downloads are entirely free to use, and I ask that you do not use them commercially.
The cards come in 6 inches by 4-inch sizes and a larger option of 8 inches by 6. My styles this month are;
- Woodland – beautifully designed woodland motifs with a cute animal of your choice (squirrel, mouse, or owl).
- Seaside – maritime-themed recipe cards, in aqua blue with splashes of sand yellow. There are three designs to print – octopus, starfish, and umbrella.
- Summer – we have four summer designs to print: orange calendula, summer rose, poppy red and sunflower yellow.
Using the template you may write your recipes by hand, or if you are like me and handwriting is not your forte, then the template will allow you to add text before you print.
Additionally, you can customize the front of the cards to include your text. At the moment the default is “summer recipes”, but you can change this if you like.
P.S. Don’t know what to bake? Here’s a recipe perfect for outdoor summer parties to start you off!
Girl Thursday’s Funday Cake
You Will Need
10 ounces golden caster sugar
15 ounces softened butter
15 ounces flour
4 teaspoons baking powder
8 eggs, ready beaten
1 tablespoon vanilla bean paste
1 pinch of salt
4 tablespoons milk
7 ounces rainbow sprinkles and more for the decoration
5 ounces softened butter
15 ounces of confectioner’s sugar
6 ounces cream cheese (full fat)
1 tablespoon vanilla paste
To Prepare – 30 mins
To bake – 25-30 mins
Serves up to 20!
- Preheat the oven to a moderately hot 320-360F.
- Line and grease four seven-inch cake tins.
- Add the vanilla paste, fat and sugar and whisk until light and fluffy.
- Add the eggs one by one, beating in between each addition.
- If it starts to curdle, add a couple of tablespoons of flour.
- Sift the baking powder and flour, with a pinch of salt and fold it into the mixture.
- Add the milk and beat.
- Add the sprinkles and divide into tins.
- Rotate the tins in the oven so they don’t burn.
- Bake for 25-30 minutes until springy and golden.
- Leave to cool whilst making the icing.
- To make the icing, beat the butter and half of the confectioner’s sugar until mixed. Add in vanilla paste and beat. Feed into a large piping bag and add the icing by spoon.
- When the cakes are cool, stick a dollop of icing onto the cake stand to attach one of the cakes. Add blobs of icing in until the whole base is covered. Then add the next cake and repeat with all the layers.
- Throw some sprinkles on the topping and then serve!
Don’t forget to invite some guests, and you don’t want to eat all this sumptuous dessert on your own, um, do you?