Neapolitan Rose Cake

So I seen this cake on I'm a Baker's site http://iambaker.net/neapolitan-rose-cake-rosette-cake#comment-68093 and thought it was so beautiful I had to make it.  Mine of course doesn't look as pretty as hers but I do intend on making it again.  I used the cake recipes from the Strawberry sheet cake, the Chocolate Mouse Cake, and the Fairy Cakes for the three flavors (you can find the recipes in the index to the right of this post.  I also used Swiss Butter Cream for the frosting. I had too much chocolate so I decided to use it...bad idea...oh well it might not be pretty but it sure tastes good! This cake is for a friends birthday tomorrow so I can't cut into it to show you all the cool layers but I will take a picture tomorrow night and then post so you can see mine.
Here it is in the fridge:

My New Husqvarna Viking Sapphire 875Q

I returned this and bought a Janome instead...In the span of 1 month I had to take this one back 5 times and it had to be left for repair twice and the other three times they repaired while I waited.....I do not recommend this machine.  I did however love the auto lift foot feature and that it told you when you were out of thread.      
:(

I just picked this guy up today...I am so excited, my only wish is that I had a proper sewing table for it so that it sits level with the table....Being crafty is so darn expensive, the needs are never ending!

love

Creamsicle

5 med oranges
1 heaping tablespoon fresh orange zest
3/4 cup sugar
1/4 TSP pure orange extract (if the orange juice is bland)
1/4cups heavy cream
1 3/4 cup half and half
2 egg yolk

Place the zest and sugar in a blender and pulverize
add the juice of 5 oranges add the extract if the orange juice is bland, about 1 1/2 cups
and the rest of the ingredients and blend well about 4 minutes

Pour into your Popsicle molds, I was able to make 14

Spiced Sticky Toffee Pudding

Adapted from Peli Peli

1 Cup plus 1 tblsp all-purpose flour
1 teaspoon baking powder
1 tsp pumpkin pie spice or 1/4 tsp ginger, 1/8 tsp ground cloves, 1/8 tsp nutmeg, 1/2 tsp cinnamon
3/4 cups pitted dates chopped fine
1 1/4 cups boiling water
1 tsp baking soda
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg lightly beaten
1 tsp good vanilla

Toffee Sauce
1/2 cup unsalted butter
1/2 cup heavy cream
1 cup packed brown sugar

Preheat oven to 350 degrees
Spray a 6 portion mini bundt pan
Place chopped dates in boiling water with the baking soda and set aside
Sift the flour and baking powder together and set aside.

In a bowl or electric mixer, beat the better and sugar until light and fluffy.
Add the egg and vanilla; beat until blended.
Gradually beat in the flour mixture, beating well between additions.
Add the date mixture to the batter and fold until well blended using a rubber spatula.  The batter will be very thin.

Pour batter into prepared mini bundt pan and bake until pudding is set and firm on top and spring back with touched, about 30  minutes.

Toffee Sauce

Combine butter, heavy cream and brown sugar in a small heavy saucepan;  heat to boiling, stirring constantly.
Boil gently over medium low heat until mixture is thickened, about 8 minutes.

Preheat broiler.  Spoon about 1/3 cup of the toffee sauce over the pudding spread evenly on top.
Place pudding under the broiler until the topping is bubbly, about 1 minute.

Serve immediately spooned into dessert bowls.  Drizzle with more toffee sauce and top with ice cream or whipped cream.