https://padlet.com/amobrienisos/eknk132utzwqo0zt reused suffs en-us 2020-04-28 11:11:44 UTC 2025-07-31 17:32:51 UTC hello@padlet.com https://i.ytimg.com/vi/QdOdXS8SDaA/maxresdefault.jpg amobrienisos https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536070245  https://images.app.goo.gl/rRrHfMDz1CWzpiPZ8]]> 2020-04-28 11:37:02 UTC https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536070245 amobrienisos https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536081694 https://images.app.goo.gl/7PwkrnDAeYRPcYCM7]]> 2020-04-28 11:42:54 UTC https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536081694 amobrienisos https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536119784 https://images.app.goo.gl/U15XBqYRrhJmRn8y6]]> 2020-04-28 12:00:57 UTC https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536119784 amobrienisos https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536259737 https://images.app.goo.gl/WpbNFKW2fQJTi6vy9]]> 2020-04-28 13:00:39 UTC https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536259737 amobrienisos https://padlet.com/amobrienisos/eknk132utzwqo0zt/wish/536549446

https://images.app.goo.gl/F3Z475w24uzVREkRACut two rectangles of paper the same size, one white and one yellow. ...Make a cut into the fold in the white rectangle, for the monster's mouth. ...Turn the card over and fold the flaps back on themselves. ...Open the card a little, then push the flaps down through the fold, as above. ...Pop-up monster card, step six.

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Oct 28, 2013

https://www.theguardian.com › oct

Make your own: pop-up monster cards | Life and style | The Guardian

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kcal558fat28gsaturates17gcarbs76gsugars57gfibre0.6gprotein5gsalt0.9g

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Ingredients

200g caster sugar200g softened butter4  article" data-tooltip-width="350" data-tooltip-hide-delay="200" data-tooltip-flyout="true" aria-describedby="gf-tooltip-0" style="box-sizing: border-box; background-color: transparent; color: rgb(51, 51, 51); text-decoration: none; cursor: pointer; border-bottom: 1px dotted rgb(51, 51, 51); position: relative;">eggs

, beaten200g self-raising flour1 tsp  article" data-tooltip-width="350" data-tooltip-hide-delay="200" data-tooltip-flyout="true" aria-describedby="gf-tooltip-1" style="box-sizing: border-box; background-color: transparent; color: rgb(51, 51, 51); text-decoration: none; cursor: pointer; border-bottom: 1px dotted rgb(51, 51, 51); position: relative;">baking powder

2 tbsp  article" data-tooltip-width="350" data-tooltip-hide-delay="200" data-tooltip-flyout="true" aria-describedby="gf-tooltip-2" style="box-sizing: border-box; background-color: transparent; color: rgb(51, 51, 51); text-decoration: none; cursor: pointer; border-bottom: 1px dotted rgb(51, 51, 51); position: relative;">milk

For the filling100g  article" data-tooltip-width="350" data-tooltip-hide-delay="200" data-tooltip-flyout="true" aria-describedby="gf-tooltip-3" style="box-sizing: border-box; background-color: transparent; color: rgb(51, 51, 51); text-decoration: none; cursor: pointer; border-bottom: 1px dotted rgb(51, 51, 51); position: relative;">butter

, softened140g icing sugar, sifteddrop vanilla extract (optional)half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)icing sugar, to decorate


200g self-raising flour1 tsp  article" data-tooltip-width="350" data-tooltip-hide-delay="200" data-tooltip-flyout="true" aria-describedby="gf-tooltip-1" style="box-sizing: border-box; background-color: transparent; color: rgb(51, 51, 51); text-decoration: none; cursor: pointer; border-bottom: 1px dotted rgb(51, 51, 51); position: relative;">baking powder

2 tbsp  article" data-tooltip-width="350" data-tooltip-hide-delay="200" data-tooltip-flyout="true" aria-describedby="gf-tooltip-2" style="box-sizing: border-box; background-color: transparent; color: rgb(51, 51, 51); text-decoration: none; cursor: pointer; border-bottom: 1px dotted rgb(51, 51, 51); position: relative;">milk

For the filling100g  article" data-tooltip-width="350" data-tooltip-hide-delay="200" data-tooltip-flyout="true" aria-describedby="gf-tooltip-3" style="box-sizing: border-box; background-color: transparent; color: rgb(51, 51, 51); text-decoration: none; cursor: pointer; border-bottom: 1px dotted rgb(51, 51, 51); position: relative;">butter

, softened140g icing sugar, sifteddrop vanilla extract (optional)half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)icing sugar, to decorate

Method

Watch recipe video

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a cooling rack and leave to cool completely.

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.


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