Friday, January 25, 2013

Chantilly Frosting.

Hi, hope you're doing good. I made a carrot cake this week and I didn't want to frost it with the traditional cream cheese frosting. So I thought it would taste great with Chantilly frosting, and I was right! If you don't know what Chantilly frosting is, let me tell you. It's a whipped cream base frosting. You can add any flavoring you like to coordinate it with your cakes or cupcakes. If you'd like to see how to make it just watch my YouTube video. I'll post the link below.

Watch "Chantilly Frosting" on YouTube

Monday, January 21, 2013

Valentines Day ribbon wreath

I hope the flu hasn't made it to you. We battled it for two weeks. During that time however I was able to make a ribbon wreath for Valentines Day. I an very proud of how it came or because it's the first one I have ever made.
I saw the beautiful Christmas ribbon wreaths that were available and wanted to try to make one but thought it would be a hard thing to do.  Guess what...I was wrong. I want to share with you how easy it was to make.

Materials: wire (a wire hanger works great), ribbon (feel free to use any width 2 inches or bigger, and either mesh or the wired edge one. I used a 2 inch wire end ribbon), transparent tape.

First you want to take the wire and form a circle. if you are using a wire hanger you can either leave the hook and hang your finished wreath from there or cut it off using a wire cutter.I cut mine off and used duct tape to keep the ends together. See the 4th picture. Then take your ribbon and fold the edges in toward the middle of the ribbon and tape it to keep it together. See pictures 1 and 5. Take the taped end and place it on the wire and tape it again to keep it in place. Then I moved down the ribbon about 3  and pinched the ribbon and place the squished part next to the tape you previously placed on the wire and tape it to hold it in place. Keep doing this until you have placed ribbon on the entire wire. The back of the wreath will show all the tape, but the front will be beautiful. All you have to do now is fluff the ribbon so it looks extra nice. See picture 3. You can add decorations to your wreath or leave as is. I added a ribbon and little hearts I made out of foam. See picture 2.

Sorry about the pics being out of order. I tried many times to change this but since I'm publishing from my cell it's acting a little crazy.

I hope you will give it a try and share your creations with me. I'd love to see how beautiful your wreath will be. :-)  until next time xoxo.

Friday, January 11, 2013

Sugar Cookie Recipe

I have the perfect cookie recipe for sugar cookie dough that is great for using cookie cutters and I want to share it. :-)
* 3 cups of all purpose flour
* 3/4 cups of room temperature butter
* 1 egg
* 1 teaspoon vanilla extract
* 1 teaspoon almond extract
* 3 tablespoons whipping cream
* 1 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 1 cup granulated sugar
* Electric hand mixer or stand up mixer
* Parchment lined baking sheet (you can also grease the baking sheet)
* Rolling Pin
* Cookie cutter of your choice
* Lightly floured working surface (when you roll out your dough)
* spatula to transfer cookies smoothly to baking sheet
Whip room temperature butter until fluffy. Gradually add sugar and egg. Stopping mixer to scrape bottom and sides of bowl. Add vanilla and almond extracts. Add whipping cream. When the mixture is nice and fluffy begin to add the dry ingredients. Start with adding half of the flour a little at a time then add the salt and baking powder. Then add the remaining half of the flour. And mix until it forms a soft dough.
Once everything is mixed together, stop the mixer. Take half of the dough and form a disk, wrap in plastic wrap. Do the same with the remaining half of dough. And put in fridge to cool and firm up for 1 1/2 - 2 hours. Once the dough has chilled, right before you take it out of the fridge. Preheat your oven to 400°F.
Make sure dough is nice and firm before you start to roll it out. Flour your working surface and roll dough to a 1/4 inch thickness. Then place cookie cutter as close to the edge as possible to be able to get as many cookies as you can. Take excess dough and roll out again to cut some more cookies. Use spatula to transfer cookies to baking sheet. Place in oven for about 6-8 min. You want to check on them at the 6 min mark. They are ready when the edges are golden brown. Place cookies (still on baking sheet) on cooling rack to cool. once they are cooled you can decorate as you like.

I hope you enjoy this recipe. Let me know how they came out for you. And if there is anything else you would like a recipe or video for just let me know. :-)

Thursday, January 3, 2013

Snoopy Cupcake & Cake Topper

First of all I want to wish you all the best in this new year. It's an opportunity to work hard to make our dreams come true.

I kept myself busy this holiday season not just with planning and decorating for the holidays but also planning Aaron's 6th birthday. This year he wanted a snoopy theme. I made pretty much everything myself because it's hard to find snoopy birthday things on short notice. I want to share with you what I did so you can get ideas for your party needs.

This video will show you how I made the cupcake and cake toppers. Hope you like it. Let me know if you have any questions, or if there's a project you would like to see. :)

Watch "Snoopy Cupcake & Cake Topper" on YouTube