Penny - 20 to Make: Knitted Cakes

Susan Penny graduated from Salisbury College of Art, and has turned her love of textiles and crafts into a career. In the early 1990s Susan was the creative editor behind the UKs leading stitching magazines, and over the next few years she edited several more leading stitching and craft titles before moving to freelance work. Susan now lives and works in Devon, UK where she uses her creative skills to write and edit craft, knitting and stitching books. Most recently she has worked for the Embroiderers Guild as publisher of their two stitching magazines. Susan also runs workshops, and exhibits and sells her work through galleries and museums. First published in Great Britain 2008 Search Press Limited
Wellwood, North Farm Road,
Tunbridge Wells, Kent TN2 3DR Text copyright Susan Penny 2008 Photographs by Roddy Paine Photographic Studio Photographs and design copyright Search Press Ltd 2008 All rights reserved.

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EPUB ISBN: 978-1-78126-012-8
Kindle ISBN: 978-1-78126-067-8
PDF ISBN: 978-1-78126-121-7 The Publishers and author can accept no responsibility for any consequences arising from the information, advice or instructions given in this publication. Readers are permitted to reproduce any of the items in this book for their personal use, or for the purposes of selling for charity, free of charge and without the prior permission of the Publishers. Any use of the items for commercial purposes is not permitted without the prior permission of the Publishers. Suppliers If you have difficulty in obtaining any of the materials and equipment mentioned in this book, then please visit the Search Press website for details of suppliers:
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Contents

Chocolate Gateau Materials: 2 balls double knitting 1 chocolate and 1 cream 1 ball fluffy polyester yarn cream 18 small, brown wooden beads Cardboard for insert, 9 x 37cm (3 x 14in) Toy stuffing Needles: 1 pair 3.25mm (UK 10; US 3) knitting needles Instructions: Back and top of gateau Cast on 14 sts in chocolate. Rows 110: st st, starting with a K row. Rows 1114: change to fluffy yarn. Continue in st st. Rows 1524: change back to chocolate and continue in st st. Row 25: purl across a knit row.

Rows 2630: ** starting with a P row, work in st st. Row 31: K1, K2tog, K to last 3 sts, K2tog, K1. Rows 3234: starting with a P row, work in st st. Row 35: K1, K2tog to last 3 sts, K2tog, K1. Rows 3638: starting with a P row, work in st st. Row 39: K1, K2tog, knit to last 3 sts, K2tog, K1.

Rows 4042: starting with a P row, work in st st. Row 43: K1, K2tog, K2, K2tog, K1. Rows 4446: starting with a P row, work in st st. Row 47: K1, K2tog, K2tog, K1. Row 48: purl. Row 49: K2tog, K2tog.

Row 50: purl. Row 51: K2tog. Break yarn and pull thread through last stitch. ** Base of gateau Pick up and knit 14 sts across the cast-on row of the gateau back. Starting with a purl row work exactly as the top of the gateau from ** to **. Sides of gateau The sides of the gateau are knitted in one piece.

Cast on 48 sts in chocolate. Rows 110: st st. Rows 1114: change to fluffy yarn. Continue in st st. Rows 1524: change back to chocolate and continue in st st. Cast off.

Piped cream Make two lengths of 3 chocolate cream swirls; two lengths with 3 light-coloured cream swirls; one length with 2 light-coloured cream swirls; and a single light-coloured cream swirl. Cast on 1 st in chocolate or cream. Row 1: ** K1, P1, K1, P1, K1 into the cast-on stitch [5 sts]. Row 2: slip 1, K3, leave the last st unworked. Work on the 3 centre sts until row 6. Row 3: P3, leave last st.

Row 4: K3, leave last st. Row 5: P3, leave last st. Row 6: K4. Row 7: P1, P2tog, P2tog. Row 8: K2tog, K1. ** [1 st]. ** [1 st].

Break yarn and pull through the remaining stitch this will make a single cream swirl. To make a length of piped cream, repeat rows 19 from ** to **. Making up Attach one short edge of the gateau side to the back edge of the cake, making sure that the strips of cream-coloured gateau filling line up correctly. Repeat for the other side. Sew on the gateau base. Fold the strip of cardboard into a triangular shape and fit it inside the gateau to line the sides and back of the cake.

It is important to make the cardboard shape slightly larger than the knitting, so that the knitting is stretched as it is sewn in place. This will make a neater finish. Stuff the cake with toy stuffing and sew on the top. Sew the two lengths of chocolate cream swirls to the back of the gateau one along the bottom edge and one along the top edge. Attach the light-coloured cream swirls to the top of the gateau, then sew on the wooden beads.