March 2019


How my books look when they come from the printers.

My ‘Tulips’ book back from the printers. The first set of four have been made and are under my pressing boards. Now busy making the next set of four.

The roll from the printer cut into individual books ready for concertina folding.


I’d not really come across species tulips until researching for my latest pop-up artists’ book. These charming Tulipa turkestanica are multi-headed and start to flower by mid-March.


Everyone says how chocolate-y this cake tastes yet, surprisingly, it’s made with cocoa powder and evaporated milk! These ingredients combine to produce a deliciously moist cake that would be perfect for Easter decorated with mini chocolate eggs.  

Easy 2lb Loaf Tin Chocolate Cake

(makes 8-10 slices)


6 tbsp evaporated milk
25g cocoa, sifted
125g self rising flour, sifted
125g caster sugar
125g soft butter or baking margarine (I like to use Stork)
2 medium eggs
1 tsp vanilla extract

Chocolate Fudge Icing

25g butter or margarine
125g icing sugar, sifted
15g cocoa, sifted
1 tsp vanilla extract
1 tbsp evaporated milk

You will need

a 2lb / 900g loaf tin
non-stick liner or butter and greaseproof paper
Smarties, white chocolate buttons, etc (optional)


  • In a small saucepan, heat the evaporated milk until hot.  Stir in the sifted cocoa and allow to cool.
  • Preheat the oven to 180°C/Gas 4.
  • Lightly grease and line the loaf tin – or simply pop in a liner.
  • Place all the remaining cake ingredients into the bowl adding the cooled cocoa mixture.
  • Beat the mixture with an electric hand mixer for 2 minutes then turn into the tin and level the surface.
  • Bake for about 50 minutes until well risen and the surface springs back when the surface is lightly pressed with a finger.  
  • Leave the cake to cool in the tin for 10 minutes then remove it and stand on a cooling rack.
  • When the cake is cold, melt the butter or margarine in a saucepan.  Remove from heat and stir in the remaining icing ingredients.  Beat until smooth and thick.
  • Spread on top of the cake using a palette knife.  Decorate with Smarties, white chocolate buttons or other fun decoration, if using.

Recipe © Carol Kearns  

Until April….