This midi bear is about 20cm (7.8 inches) tall (from tippy toes to ears). Available from Sunday the 5th.
Mini set. Bear Ellie is about 14cm (5.5 inches) tall (from tippy toes to ears). Available from Sunday the 5th.
The spring has landed in London, the spirits are high & there is a need to share that good mood.. to do something good for somebody…
I’ll attempt to rise some extra money to help me make a small miracle happen & Cloe, the bear, is my sweet helper 😉 And all of you, bidders, of course!!! Dare I say ‘Many many thanks’ in advance!
Little bear stands at around 13cm or 5.1 inches tall, she needs assistance with standing up on her own, but Cloe can sit, move her little arms and legs. Teddy comes in a small hand painted (and distressed) wooden box (16cm long, 11cm wide, 9cm high) along with all of the goodies that you see bellow: quilt + pillow, 5 dresses, headband, lace bag, felt coat, knitted hat + scarf, 5 mini wooden hangers, linen picnic basket + rug, felt croissant, 2 tarts & a cake, wooden bottle of milk, porcelain tea set for one, vintage post stamp album, mini needle felted bear girl (she too is wearing a dress that can be removed), felt Moses basket, blanket and felted milk bottle + needle felted miniature terrier Don’t.
The set includes small linen drawstring bag that fits all of these little things in for an easy take a long!
Cloe and her belongings will go to the person who offers the highest bid in Great British Pounds (£/GBP) by 12th April (Sunday), 9pm UK time (time converter here). Simply use the comments below for your offers. Please, make a bid only if you’re ready to commit to pay the price you’re bidding, otherwise the item will go to the nearest highest bidder.
Payment will have to be made within 12 hours after the auction is finished.
This set will come carefully wrapped and sent (at no extra cost) as insured, signed for parcel.
Starting bid is £200 (GBP), currency converter here.
Nea, 22cm tall
Dom, 20cm tall
Preheat oven to 175C. Line baking sheet with parchment paper.
In a large bowl mix all dry ingredients. In another bowl, combine canola oil, mashed banana, rice syrup and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
I used round cookie cutter to form the round shape.
Bake for about 20 minutes or until edges are golden brown. Let cool completely, store in airtight container and keep in the fridge.
Don’t eat too many, share them!