Welcome to Day 1 of the “SIR CHOCOLATE AND THE ICE CREAM RAINBOW FAIRIES” Blog Tour! @bakeandwrite @4WillsPub #RRBC.
Hi, my dear friends and visitors, I’m excited today to have Robbie Cheadle visiting my blog. Please help me give a warm welcome to Robbie and Michael for their cook, “Sir Chocolate and the Ice cream Rainbow Fairies story and cookbook.”
This is Day 1 of the “SIR CHOCOLATE AND THE ICE CREAM RAINBOW FAIRIES” Blog Tour!
GIVEAWAY: (7 winners) Each will win a copy of her Sir Chocolate Story and Cookbooks. For your chance to win, please leave a comment below!
Welcome to part 1 of the fondant cat parade
The fondant cat parade tells the story in limericks of Dinah the Kitten, daughter of Daddy Grey and Mommy Cat, who likes to sleep and escape to Wonderland in her dreams. While in Wonderland, Dinah meets a variety of brightly colored and fun fantasy kittens. The fondant cat parade illustrates some of the wonderful fondant art that appears in all the Sir Chocolate books.
Today, you will meet Daddy Grey.
Look out for part II of the fondant cat parade tomorrow when you will learn about the Fondant family dynamics. You can download the full illustrative PDF of the fondant cat parade here: https://robbiesinspiration.wordpress.com/dinah-in-wonderland-fondant-cat-parade/.
How to make Chelsea buns
Ingredients – dough
500 grams white cake flour
1 teaspoon salt
7 grams fast-action dried yeast
300 ml milk
40 grams softened butter
1 beaten egg
Ingredients – filling
25 grams melted salted butter
75 grams brown sugar
1 teaspoon cinnamon
1 teaspoon mixed spice
150 grams dried mixed fruit
Ingredients – icing
150 ml water
150 ml icing sugar
Melt the milk and butter in a saucepan, set aside to cool down to lukewarm. Sift together the salt and the cake flour in a bowl. Make a well in the center and add the yeast. Pour the milk mixture and the beaten egg into the flour mixture and mix until they come together into a soft dough. Tip the dough out onto a lightly floured surface and knead for at least five minutes until the dough is smooth and elastic and no longer sticky.
Rub the bowl with a little vegetable oil and place the dough in the bowl. Turn it until it is completely covered with oil. Cover the bowl with cling film and set aside in a warm place for one hour until the dough has doubled in size.
Spray your baking tins with non-stick spray or grease with hard margarine. Melt the butter and mix the brown sugar and the spice in a small bowl.
Knock back the risen dough to its original size and turn out onto a lightly floured surface. Roll the dough into a rectangle of 50 mm thickness. Brush the rectangle with the melted butter and sprinkle with the sugar mix and then the dried fruit.
Roll the rectangle up into a long cylinder and cut into slices of about 5 cm thick. Place the slices on the baking tray, leaving a space between them. Cover with a tea towel and leave in a warm place to rise for a further 30 minutes.
Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit. Bake the buns for 20 to 25 minutes until golden brown.
Sieve the icing sugar and mix with the water until it forms a thick paste. Drop a spoonful of the icing onto the cool buns and spread with a butter-knife.
Join Sir Chocolate and Lady Sweet on a fun adventure to discover why the milkshake rain is pale and white.
Contains five recipes that children can make under adult supervision
Hello, my name is Robbie, short for Roberta. I am an author with seven published children’s picture books in the Sir Chocolate books series for children aged 2 to 9 years old (co-authored with my son, Michael Cheadle), one published middle grade book in the Silly Willy series and one published preteen/young adult fictionalized biography about my mother’s life as a young girl growing up in an English town in Suffolk during World War II called While the Bombs Fell (co-authored with my mother, Elsie Hancy Eaton). All of my children’s book are written under Robbie Cheadle and are published by TSL Publications.
I also have a book of poetry called Open a new door, with fellow South African poet, Kim Blades.
I have recently branched into adult and young adult horror and supernatural writing and, in order to clearly differential my children’s books from my adult writing, I plan to publish these books under Roberta Eaton Cheadle. My first supernatural book published in that name, Through the Nethergate, is now available.
I have participated in a number of anthologies:
- Two short stories in #1 Amazon bestselling anthology, Dark Visions, a collection of horror stories edited by Dan Alatorre under Robbie Cheadle;
- Three short stories in Death Among Us, an anthology of murder mystery stories, edited by Stephen Bentley under Robbie Cheadle;
- Three short stories in #1 Amazon bestselling anthology, Nightmareland, a collection of horror stories edited by Dan Alatorre under Robbie Cheadle; and
- Two short stories in Whispers of the Past, an anthology of paranormal stories, edited by Kaye Lynne Booth under Roberta Eaton Cheadle.
SOCIAL MEDIA LINKS:
Roberta Eaton Cheadle
AMAZON OR OTHER PURCHASE LINKS:
To follow along with the rest of the tour, please visit the author’s tour page on the 4WillsPublishing site. If you’d like to schedule your own blog tour and have your book promoted in similar grand fashion, please click HERE. Thanks for supporting this author and her work!