Sunday, July 26, 2015

All manner of wondrous new items and designs have fluttered to my online shops!

As a surface designer and illustrator I have to admit to being thrilled with the current burgeoning industry of print on demand. Most certainly so as more and more quality products come on line that are a joy to design for, and supply my lovely customers with products that look great and are excellent quality for the price.

My new Redbubble scarves being a case in point - I cannot tell you how overjoyed I was when I opened my first 'sample'
Would the scarf stand up to my high expectations, I am a great lover of scarves and nearly always wear one when I go out - I knew it was chiffon - and a fantastic size  at 55 inches square - but would it drape well and how nicely were the edges finished - that was a big one in my book because a simple serged edge doesn't look like quality to me - so imagine my delight when I opened the box above and out came this:
Beautifully printed, a wonderful drape, amazing size with fabric thin enough to bunch beautifully and not be distracting or uncomfortable around one's shoulders or neck AND - ta dah! - and a very nicely finished edge - PHEW what a relief and a great thrill to be sure!

Here's a picture of my elegant friend Maureen of Jeweled Horizons wearing my Gilding the Lily scarf and one of her own wonderful creations in the form of a beautiful antique trade bead necklace. 
 Click HERE to see this item in Maureen's Etsy shop. 
Here are two more of my scarves
Westminster Mandala chiffon scarf by PatriciaSheaDesigns
Ticker Tape chiffon scarf by PatriciaSheaDesigns
...and a close up of two together to show the quality of the printing and the lovely saturation of the colour:

Also new to my REDBUBBLE shop are these handsome hardcover journals: 128 pages - 90gsm paper stock - Wrap around hardback cover - Fully printed design on the front and back - Available in a selection of ruled, graph or blank pages
Find all my book designs HERE
and I can customize for you for a small fee :) Send me a message via my Facebook page
Also in my REDUBBLE shop are Metal Prints varying in size from approx. 12" x 12" up to approx. 30" x 30" depending on the shape of the design. 
Design Confections III 30" x 30"
and a picture to give some scale to the different sizes - shown here is Swallowtail Butterfly with Blue Rhapsody

To my Society6 shop have been added Laptop Sleeves:
Gilding the Lily and Chartres Mandala
 and finally - Allover Printed T's also in my Society6 shop:
Design Confections II
Allover t-shirt qualties:
"These premium quality American Apparel all over print shirts feature original art from seam to seam. The cotton-soft 100% polyester wicks moisture and maintains a rich color throughout. 
***All over print tees are unisex fit, so women should make size selections accordingly and order a minimum of one size smaller.***
***Please Note: Every shirt is uniquely produced using a sublimation process that can create anomalies in some areas, typically under the arm, that leaves small portions of fabric white***

Thanks so much for taking a look at my new items - I really appreciate it!

Next up on my blog will be a new Blueberry recipe and a round up of all my older blueberry recipes in honour of the upcoming blueberry harvest.
 

Saturday, June 6, 2015

Rhubarb and Custard Swiss Roll - a swoonworthy summery dessert!

Even though my Swiss Roll ended up looking more like a Swiss Fold it tasted just as heavenly as it looks - light, luscious and a perfect summer delight. How could a combination of Genoise Cake, Rhubarb Curd, Pastry Cream and Whipped Cream really be anything but?? 

I made this with my spindly rhubarb which needs thinning and  moving desperately but if it's too late for rhubarb in your area you can use any curd - lemon, lemon and apple, blueberry - there are links to my other curd recipes below. 

I adapted this recipe from one over at Great British Chefs - here is the LINK to their recipe grandly called a roulade because they did their roll right, maybe because they did a longer narrower cake than mine - you can do that too but you just need a small sheet pan for my size recipe - maybe a 9 x 13 :) 

This is a time consuming recipe but if you make enough curd and custard you can use them to great advantage elsewhere - rhubarb curd on buttered toast, custard as a dollop on another dessert - or both just spooned from the reused Bonne Maman jars!!
Get me a spoon and quickly!!
 So let's make the Rhubarb Curd and Pastry Cream first to allow them to cool completely.

THE RHUBARB CURD - you could also make this cake with BlueberryLemon and Apple or any store bought Lemon or other flavour curd - click on the bold type flavours to go to my recipes for these!

This is enough for this recipe plus a bit extra but feel free to make double so you have plenty on hand!
 
1 cup of rhubarb cut into small pieces

2 tablespoons of sugar
 
2 tablespoons of water
 
2 teaspoons of lemon juice
 
Combine these four ingredients in a saucepan, preferably stainless steel, and boil together at med-high until rhubarb goes completely mushy...let it cool
then liquidize in a blender or food processor (if you blend when it is hot it could blow the top off the blender and burn you...I have had this happen before so be cautious and let it cool!!)

2 egg yolks

 
6 tablespoons sugar

 
2 ozs butter...again I use salted, if you use unsalted add a pinch of salt

  
Whisk the yolks and sugar together in the top part of a double boiler with simmering water in the bottom pan. 

Add the cooled rhubarb and the butter in pieces and stir, stir, stir until it is all combined and starts to thicken...it should already be quite thick because of the blended rhubarb...but let it thicken up some more. 

Cool completely and again it will thicken some more...this curd tastes infinitely better when it is cold so don't judge the flavour or texture if you taste it when it is warm...when cold it is creamy, a bit caramelly and quite tangy at the end...YUMMY!!!...you can use it for a multitude of things...especially on hot, buttered toast with a spot of tea!!!


Now for THE CUSTARD or Creme Pat, Pastry Cream, Creme Patissiere - ie stiff custard gleaned from Martha Stewart - you have to pay close attention to this recipe as it is easy to curdle the pastry cream if you cook the mix too long or don't stir continually.

3 large egg yolks

2 1/2oz/ heaped 1/4 cup sugar

1 cup of whole milk

a good pinch of salt

1 teaspoon vanilla essence/extract

2 tablespoons of white flour

1 teaspoon of soft butter





1. Whisk the egg yolks and 3 tablespoons sugar together until mixture has the consistency of light ribbons when you lift the whisk from the mix.
 
2. Add the flour and whisk thoroughly to combine. 

3. In a medium saucepan heat the milk with remaining sugar and vanilla essence/extract until it comes just to a boil.
 
4. Remove from heat and slowly pour into the whisked egg yolks and sugar mix then transfer back to the saucepan.
 
5. Bring to a boil over medium heat, whisking constantly and allow to bubble for 2 minutes.
 
6. Transfer to a medium bowl and dot the surface with small pieces of butter to prevent a skin from forming. Allow to cool completely before using in the cake.
 
Finally make the GENOISE CAKE - I have learned a great trick to making this rise really well, it can be tricky to make and more than once in the past I have ended up with a pancake instead of spongecake.

HAVE ALL YOUR INGREDIENTS AT ROOM TEMPERATURE AND BAKE ON A DRY DAY.

  This Swiss Roll serves 4 portions for genteel people or for James and I, who like our puddings most enthusiastically, it serves 2!


THE CAKE:
2 large eggs separated

1/2 cup/ scant 4 ozs sugar 

1/2 cup/ 2 ozs white flour sifted 

METHOD:
1. Preheat the oven to 350F

2. Butter and line a 10" square x 1" deep baking pan - do not butter the parchment again - the butter underneath is to anchor it to the pan.

3. Beat egg whites until soft peaks then gradually add half the sugar until peaks are stiff but not dry.
4. Whisk the egg yolks with the other half of the sugar until light and fluffy (that's THE trick - don't just whisk the whites, whisk the yolks too and the sugar helps with the volume!!! TA DAH!!!!) 

5. Fold the yolks in to the whites very gingerly until just combined.

6. Gently fold the flour into the egg mixture and mix very very delicately until blended.

7. Gently spread into your prepared pan and smooth the top - the batter doesn't spread during baking so if you want a smooth top you need to do that before it goes in the oven.
8. Bake for about 10-12 minutes until golden in colour, springy to the touch and sightly coming away from the side of the pan as below. 
9. Have a fresh sheet of parchment paper underneath the cooling rack - I snipped a lot of holes in the sheet so as to let the steam out of the cake and not have it go soggy - you'll see what all this oddness if for very shortly! 

10. Remove from the oven, allow to cool for a couple of minutes in the pan - then invert onto the cooling rack and peel off the paper - don't worry if some of the sponge surface comes off with the paper - the cosmetic look of the sponge is irrelevant in the final pudding.
The next bit is the tricky part - only allow to cool slightly you need to work as quickly as possible whilst the cake is still warm and flexible...invert the cake onto the fresh parchment and roll gently - this is to help the cake roll again when the curd and cream have been applied to the cake - somehow the cake keeps the memory of the roll as it cools - but beware it can still crack or end up looking folded instead of rolled as mine did - I think you have to do this a lot to get the rolling part perfect!
Allow the cake to cool and when you ready to assemble unroll and cover with the rhubarb curd and then the pastry cream/whipped cream mixture:
 
Before you assemble the cake whip 3/4 cup/ 6 fl. oz heavy/double cream to stiff and fold in an equal amount of the patsry cream - mix well together
A MISTAKE I made which you can see in this pic above was that I spread the curd and cream too close to the bottom of the cake...leave more room at the bottom and when you roll your cake less of the filling will fall out thus:
I used extra whipped cream and pastry cream mix to pipes rosettes hither and yon - to cover any cracks etc and to make people think you really worked hard on this cake - the addition of piped rosettes always make a dessert look ever so special don't you think? 

FINALLY sprinkle with confectioner's/icing sugar and TA DAH!!! your glorious Rhubarb Curd and Pastry Cream Swiss Roll is ready for the eating.

***If you at all intrigued by the simple, watercolour Blue Gingham fabric in these pics. (also available in wallpaper and wrapping paper) - you can find it in two different sizes in my Spoonflower shop***
One inch HERE
Half inch HERE

HAPPY BAKING!!!
On a design note - for as you know I bake for fun and design for my career - I am thrilled to announce the recent addition of fantastic, large, beautifully printed and fabulously priced Chiffon Scarves to the coterie of offerings in my online shops. 
Westminster Mandala on Black - available HERE
Gilding the Lily Scarf - on a windy day - available HERE
My next blogpost will be about all the wonderful, recent new item additions to my Society6
(there's free worldwide shipping there right now, on most of my items, until midnight West Coast June 7th 2015) and Redbubble online print on demand shops. Stay tuned! 
Thanks for reading and please be in touch
Patricia

Thursday, April 30, 2015

Please do me the honour of voting for my new design at Spoonflower

I just finished up this new design, "Folkloric Lily Border" in time for the weekly challenge over at Spoonflower - this is the first competition I have entered over there in quite some time as most of the subject matter for them has not been pertinent to my style - but this one this week was right up my alley.

The directive was to create a border design with Mother's Day in mind as the inspiration. I thought the beautiful Madonna Lily was the perfect choice for the flower and then wanted to create a layered look that had the feel of a folkloric pattern from Hungary or thereabouts.

So I set to work painting up the three separate borders you see here pictured in watercolour on paper, then I scanned and cleaned them and put them together in Photoshop, adding the dynamic black ground which may not be so much in the sentiment of Mother's Day but looked so good I just couldn't resist. 
The design will appear as you see in the top picture please click
 HERE
to vote - the images are shuffled for each voter - each person can only vote once and multiple votes from the same IP address will be automatically disqualified, you don't have to sign in or have an account to vote and you can vote for as many designs as take your fancy. 
(if you click control F on a PC or command F on a Mac a search box will come up lower left and you can enter patricia_shea to quickly find my entry when you have landed at Spoonflower) 

Wish me good luck and my sincere thanks to you in advance for your vote!! 

I will be formatting this new design in all sorts of ways for scarves, leggings, totes, smartphone cases etc etc etc and will post links to all in my next blogpost.

THANK YOU!!!

Saturday, March 28, 2015

Having fun mixing and matching patterns on my capris and ankle leggings!

Capri leggings are available HERE
I will admit to being a lover of the busy when it comes to mix and match patterns and just lately I have been having great fun mixing and matching textile patterns I have created for my Spoonflower online shop on my spandex capri and ankle leggings.

My leggings are designed by yours truly in Maine and then made to order in Canada. The spandex is technically called PolySpandex and is 88% polyester and 12% spandex - it is beautifully smooth with a semi shiny lustre and wonderful feel, and the colour saturated printing will not fade even with multiple washings.  The fabric is made with EcoPoly - a production process that uses significantly less water than other polyester production processes.

All the patterns you see featured here were originally hand painted by me in watercolour on paper before being scanned formatted for their online applications.
Ankle leggings are available as a variation HERE
TICKER TAPE and GILDING THE LILY (please click on the names to be taken to the designs in my Spoonflower shop)
Capri leggings are available HERE
Ankle leggings are available as a variation HERE
ALPEN ROSE STRIPES and ALPEN ROSE on BLACK are available as fabric, wallpaper and wrapping paper if you click on their names.

...and for something a little more subdued perhaps.....
Capri leggings are available HERE
Ankle leggings are available as a variation HERE
(please click on the name to go to the designs in my Spoonflower shop)

Here are the size charts for my capris and  ankle leggings:
For less exuberant legging offerings, plus fitted and flared skirts and children's leggings, please visit my Art of Where shop HERE

Mother and Child (6 months to 3 years) co-ordinates are now also available in my Art of Where shop
If you see a pattern/design on an adult legging that you would like on a child's legging but it's not yet available in my shop please BE IN TOUCH and I will post the item for you promptly - Thank You!

Thanks for stopping by and taking a look - please
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Monday, March 16, 2015

Happy Saint Patrick's Day 2015! A round up of my Irish desserts is in good order!

I can hardly believe I have a total of eight delightful and delicious Irish desserts for you to share on this wondrous and most Irish of days! And how could I not address the fact that Saint Patrick is indeed my own Patron Saint - thank you kind Sir!

So without further ado I give you....
(Click on the recipe name to be taken to the recipe itself - there is a print button at the bottom of each recipe to make it easy for you to print it out!)

Dark, rich and delicious, and with my own glaceed orange peel atop.

A fruity cake that just calls for buttering each slice!

A very old-fashioned and traditional steamed pudding.

Two layers of buttery oatmeal with stewed apples and raisins between - one of my most pinned recipes

My most unusual Irish recipe - much more like a pie than a cake - and how can you go wrong with potatoes in a pudding?

an Irish  yeasted raisin studded loaf - perfect for slicing, toasting and slathering in butter on a rainy afternoon - See more at: http://patternpatisserie.blogspot.com/p/blog-page.html#sthash.iXkyJfHc.dpuf
The iconic and lovely yeasted tea bread redolent with raisins and great toasted with a piping hot cuppa!! 

A lovely cut-and-come-again cake!

Last but surely not least the lovely Irish Christmas Cake - a truly traditional cake which should be made a few months ahead to mature the flavours. Well worth the effort!!

So a very, very Happy Saint Patrick's Day to you all! What will you be baking this year?
SLAINTE!!

Here's a LINK to my Pinterest board of British and Irish Cakes and Puddings, from myself and others - there's some great desserts in there, traditional and unusual and everything in between!!
an Irish  yeasted raisin studded loaf - perfect for slicing, toasting and slathering in butter on a rainy afternoon - See more at: http://patternpatisserie.blogspot.com/p/blog-page.html#sthash.iXkyJfHc.dpuf
an Irish  yeasted raisin studded loaf - perfect for slicing, toasting and slathering in butter on a rainy afternoon - See more at: http://patternpatisserie.blogspot.com/p/blog-page.html#sthash.iXkyJfHc.dpuf