SBOV Monthly Meeting

Today was our Sewing Basket of Victoria (SBOV) monthly meeting and today's theme was Teddy Bears. It is also Lynette's birthday this month as well. I was running a mini workshop on miniature bears. The first time I made these miniature bears was over ten years ago, and I always bring them out at Christmas, so both Lynette and Lynda saw them then. When we were looking for something to do, I suggested miniature teddy, and that what we did today.

The birthday girl Lynette with all the teddy bears lining up for the teddy picnic. I baked Lynette a fudge chocolate cake for her birthday and I have enclosed the recipe here for you as well.

These are the pieces of miniature bear work in progress. They are really quite small. The bear's actual size is about 2.5 inches tall. Today I used specially made cloth for the miniature bear, but I have used felt and other types of cloth to make them in the past. These babies are really fun and addictive to make. By the way, I am making this bear for DGD for her first teddy bear!

Here is a photo of the bears from last Christmas. I have this small chest of drawers that I use as decoration at Christmas time. It is perfect for the bears to pose on and around it. Enjoy.


And this is the fudge chocolate cake I baked as Lynette's birthday cake. The recipe was given to me by a grandmother of four. She told me she got it from a children's cook book and it is very easy and quick to make. It is another one of my never fail recipes. Do try it and you will like it.


Fudge Chocolate Cake


1 1/2 cups self-raising flour
3 tablespoons cocoa
1 cup sugar
1 cup water
1 teaspoon vanilla
1 tablespoon white vinegar
6 tablespoons vegetable oil
1/4 teaspoon salt


1-Turn over to 180'C (350'F) Grease well a 20cm ring tin.
2-Dust the inside of the tine with a little flour.
3-Put flour, cocoa, sugar, + water in a bowl.
4-Add vanilla, vinegar, oil and salt.
5-Mix it all together with a whisk.
6-When smooth, pour it into the tin.
7-Bake 35-40 minutes. Cool for 10 minutes then take out of tin.
8-When cold mix:
1 cup icing sugar
1 1/2 tablespoons cocoa
1 tablespoon butter
With hot water to mix till smooth. Spread over cake.