The Bees

After checking the bees yesterday, I came away very pleased!

During my inspection eight days ago, I realised that only two out of five were queen right and doing well.

I merged two hives together with newspaper. One that had a good queen and one that did not. That has been a success. I will have four hives going into winter.

Another hive that had no brood last week, had a full frame of eggs and larvae when I checked it again. The new queen mated successfully and begin to lay just in time. She will lay up to October or November depending on the weather. The workers bees that she produces now will be her winter bees to see her through till spring. I was delighted!

The other nuc that I had moved into a full hive body was less promising. The frames were full of eggs in a random pattern. A laying worker or a new queen settling in? I give this hive a full frame of capped brood. I will inspect it again next week.

 

A New Hairband

Our little girl is going to be a flower girl tomorrow for her aunts wedding.

I was given several tasks to do, one of which was to make a nice hairband to match the dress.

I spent 30 mins today making up a little hairband from bits of spare material and the band of a broken princess crown.

I was very pleased with the result. It is great to get something new from some old items laying around.

She is going to love being dressed like a princess for a day!

Cream Sponge Cake

This recipe is great for when visitors are over or there is an occasion in the family. 

Today was our little boy Christopher's fifth birthday! 

An ideal occasion for making their favourite cake. Immediately after taking the photo, the boys added sprinkles and far too many candles!

Sponge

125g butter

175g caster sugar

3 eggs

175g self raising flour

Filling

Raspberry jam

Whipped cream

Preheat oven to 180*c

Whisk soft butter and sugar together and gradually add the eggs one at a time.

Then sieve in the flour while whisking.

Pour into two greased cake tins.

Bake for 20-25 mins or until the sponge comes away from the sides.

Allow to cool on a wire tray.

Once cooled, place one sponge on a plate.

Spread the raspberry jam on the top and then the whipped cream.

Place the other sponge on top and apply gentle pressure downwards to even out the filling.

To finish, sprinkle caster sugar or icing sugar on top. 

Or alternatively coat the cake in butter cream and frosting. Yummy!