Candy and Cake

Creative Cake Friday: Modern Violet Cake

2012-01-27T16:34:00.000-08:00

{image via cakealicious}

Creative Cake Friday: Owl Cake

2012-01-20T14:19:00.001-08:00

Creative Cake Friday: Fushia Flower Cake

2012-01-13T03:00:00.000-08:00

{image via dweddingideas}

Creative Cake Friday: Gingham Flower Cake

2012-01-06T03:00:00.000-08:00

{image via brides}

Creative Cake Friday: Snowmen Cakes

2011-12-30T03:00:00.000-08:00

{images via flickr}

Creative Cake Friday: Nativity Cakes

2011-12-23T03:00:00.000-08:00

{images via flickr}

Creative Cake Friday: Winter Bird Cake

2011-12-16T03:00:00.000-08:00

{image via brooklyn cake}

Creative Cake Friday: Candy Cane Cake

2011-12-09T06:00:00.000-08:00

{image via marthastewartweddings}

Creative Cake Friday: Baroque Cake

2011-12-02T05:00:00.000-08:00

{image via cakeoperaco.com}

Creative Cake Friday: Simplistic Bird Cake

2011-11-25T06:00:00.000-08:00

{image via theweddingcakeshoppe}

Creative Cake Friday: Modern Black and White Cake

2011-11-18T06:00:00.001-08:00

{image via amouramour}

New Designs: Bella's Engagement Ring Cupcake Topper

2011-11-16T08:19:00.001-08:00

In anticipation for the new installment in the Twilight series, Breaking Dawn Part 1 this Friday, I created this little cupcake topper to replicate Bella's engagement ring.Was so fun to make and so excited to see the movie this weekend! Any other Twihards out there?

Creative Cake Friday: Red and Black Cake

2011-11-10T10:50:00.001-08:00

{image via sweetoccasion}

A Unicorn Themed Tea Party

2011-10-28T10:38:00.000-07:00

This past weekend my oldest daughter (wow—that still sounds so new to me!) celebrated her 7th birthday with a few of her closest friends. Once again Janelle requested tutus (she still loves to dress up) and ordered some premade tutus from Halo Heaven for all of the girls to dress up and take home as favors. We quickly came up with a pink and gold color scheme and went with it…so fitting too that Janelle’s favorite unicorn is Goldalicious. Fun and games were introduced by pin the tail on the unicorn and followed by unicorn races. Then the girls glittered unicorn horns which were unicorn horn shaped seashells that I picked up very inexpensively at the Dollar Store. The girls then refreshed themselves with a spot of tea and some sweets and treats from the dessert table. I couldn’t believe how enamored they were over the table and the cake. So sweet! We included brownie pops (highly recommend), edible image unicorn cookies, cupcakes, raspberry lemon tea sandwiches made from pound cake, and of course, chocolate covered oreos. Each guest was sent home with their own hair accessory that I made a few months before the party as well as a unicorn necklace that I found on Ebay to go along with their tutus.

Thanks to Print Your Heart Out for the perfect invitations in coordinating invitations for the party as well as custom unicorn party tags used for the cookies and labels for the dessert table. They were the perfect addition to the party! Thank you to Modern Frills for creating a custom unicorn silhouette tee for Janelle’s special day!A big thank you to Sheila Anderson Photography for the great snapshots of the party! They turned out gorgeous!

Creative Cake Friday: Black and White Dove Cake

2011-10-28T06:00:00.000-07:00

{image via thecakecompany}

Creative Cake Friday: Hand Painted Peacock Feather Cake

2011-10-21T06:00:00.000-07:00

{source unknown}

Creative Cake Friday: Cute Puppy Cake

2011-10-14T06:00:00.000-07:00

{image via debbie brown}

Creative Cake Friday: Carousel Cake

2011-10-11T21:01:00.000-07:00

{image via bobbette & belle}

Creative Cake Friday: Gilded Glamour

2011-09-30T16:31:00.000-07:00

{image via intricate icings}

Creative Cake Friday: Sweet and Simple in Sage

2011-09-23T05:07:00.000-07:00

{image via Bella Weddings Events}

Creative Cake Friday: Poppy Autumnal Cake

2011-09-16T10:35:00.000-07:00

{image via merriment design}

Creative Cake Friday: Pink Vintage Lace Cake

2011-09-03T05:00:00.000-07:00

{image via zoe clark cakes}

Some News!

2011-09-02T11:00:00.000-07:00

Hello friends!

I know posts have been pretty sparse for the past few months and there is reason for that.
On August 12th we welcomed a baby girl to our family and have been pretty busy getting used to having a little one around again.
She is truly a blessing and I could not keep quiet about our new addition any longer.
So I introduce you to our baby daughter,

Ava Charis Isabella

{Photo Credit: Jennifer Veitch Photography}

Creative Cake Friday: Roses and Lace Cake

2011-08-19T05:00:00.000-07:00

{image via pinkcakebox}

DIY: How To Frost A Perfect Cupcake Tutorial

2011-08-15T05:00:00.000-07:00

Still learning how to frost cupcakes and a little unsure? Loralee Lewis gives us a great tutorial on how to get started.
Hop on over and take a look!

Creative Cake Friday: Grey and Glamorous Cake

2011-08-12T05:00:00.000-07:00

{image via my sweet and saucy}

Creative Cake Friday: Regal Chocolate and White Cake

2011-08-05T05:00:00.000-07:00

{source unknown}

Creative Cake Friday: Ruffles and Buttons Cake

2011-07-29T05:00:00.000-07:00

{source unknown}

Creative Cake Friday: Little Black Dress

2011-07-22T05:00:00.000-07:00

{image via cottonandcrumbs}

Lemonade Stand

2011-07-18T05:00:00.000-07:00

I heart this idea from One Charming Party! Remember as a child how we would set up a lemonade stand in the summer? Well, One Charming Party has made it possible to create a much more sophisticated lemonade stand with ideas and free printables featured on their website! What a fun idea to set up with the kids this summer, don't you think?! Check it out here!

Creative Cake Friday: Dr Suess Cake

2011-07-15T05:00:00.000-07:00

{images via happycakes}

Sunshine Cookies

2011-07-14T05:00:00.000-07:00

These sunshine cookies from over at Glorious Treats are the cutest and would be a great addition to a summer beach party! For the tutorial which is simple to follow even for a beginner visit Glorious Treats.

A Sweet Rainbow Party

2011-07-13T08:33:00.000-07:00

This Lovely Rainbow themed party featured a rainbow dessert table and even a rainbow layered cake...still want to make one of those sometime! This toddler's sweet party even included a rainbow balloon garland, for the tutorial visit here.

Creative Cake Friday: Happy Canada Day!

2011-07-01T05:00:00.000-07:00

{image source}

Canada Day Ice Cream Cake

2011-06-28T05:00:00.000-07:00

Ingredients:

2 packages (410g/6 mini rolls each) individually wrapped jelly rolls, sliced in 4 even pieces
8 cups (2 L) vanilla ice cream, softened
1 cup (250 mL) Smucker’s® Sundae Syrup™ Strawberry Syrup
Additional Smucker’s® Sundae Syrup™ Strawberry Syrup for garnish

Directions:

1. Line a 12 cup (3L) metal mixing bowl with plastic wrap. Then line inside of bowl with a single layer of sliced jelly rolls, allowing them to overlap if necessary. Reserve remaining pieces for top. Fill with 2 cups (500mL) of ice cream and cover with 1/4 cup (50mL) of syrup. Continue layering ice cream and Smucker’s Sundae Syrup Strawberry Syrup, ending with ice cream. Cover with remaining jelly roll slices.
2. Cover bowl with plastic wrap and freeze until firm, 2-3 hours. To serve, remove plastic wrap from top, then invert onto a serving dish, remove the rest of the plastic wrap and garnish with additional Smucker’s Sundae Syrup Strawberry Syrup
{recipe via smuckers}

Yogurt and Blueberry Pie

2011-06-27T05:00:00.000-07:00

Ingredients
For the crust

1-1/2 cups plain granola
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
For the filling

1 cup plain yogurt
8 ounces cream cheese, room temperature
1 teaspoon pure vanilla extract
For the topping

5 ounces (1 cup) blueberries, picked over
Mild honey, such as acacia

Directions

1 Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter and process until combined. Add remaining 1/2 cup granola and process until combined but mixture is still crumbly.

2 Transfer to a 9-inch pie plate and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.

3 Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.

4 With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.

5 Pour filling into prepared crust and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey and cut into wedges.

Makes one 9-inch pie.
{recipe via marthastewart}

Creative Cake Friday: Breathtaking Cakes from The Caketress

2011-06-24T05:00:00.000-07:00

{images via the caketress}

Firecracker Cupcakes

2011-06-22T05:00:00.000-07:00

Do you remember as a child cooling off in the summer heat with a red white and blue firecracker popsicle? These were my favorite! When I spotted this cupcake version over at Confessions of a Cookbook Queen I was a-mazed! I will for sure have to make up a batch of these this summer!

INGREDIENTS

Cupcake base (this is based on the recipe from Hello, Cupcake):

1 Box Lemon Cake Mix (I use Duncan Hines)
4 eggs
1 cup buttermilk
Amount of oil called for on box
1 Tablespoon lime juice

Preheat oven to 350. Line 24 muffin cups with paper liners and set aside.

In a large mixing bowl, combine cake mix, eggs, buttermilk, oil, and lime juice. Mix on low speed with an electric mixer for about 30 seconds or until well combined.

Scrape down the sides of the bowl and increase mixer speed to medium. Beat for 2 minutes.

Fill muffin cups 2/3 full with batter and bake for about 15 minutes or until tops spring back when lightly touched.

Remove from oven and let pans cool on wire racks.

Once cupcakes have cooled, remove from pans and poke holes in the tops with a wooden skewer.

In a medium bowl, stir together:

1 cup boiling water
1 (4 serving size) box Raspberry Jell-O

Carefully spoon Jell-O mixture over cupcakes, allowing it to soak into the holes.

FROSTING:

3 sticks butter, softened to room temperature
5 tablespoons milk
6 cups powdered sugar
1 teaspoon cherry extract
1 1/2 teaspoon raspberry extract
1 1/2 teaspoon lime extract or lime juice
blue gel food coloring
red gel food coloring

wooden popsicle sticks for garnish

In the bowl of a stand mixer, beat the butter and milk on low speed until barely combined. Increase to medium speed and mix until well blended.

Add powdered sugar and beat on low speed until combined. Increase speed to medium and beat for about 2 minutes, until light and fluffy.

Measure one cup of frosting into a bowl. Split the remaining frosting evenly into two other bowls.

Add the cherry extract and desired amount of red color to the bowl with only one cup of frosting. In another bowl, stir the lime juice into the frosting. In the other, add the raspberry extract and desired amount of blue color.

Pipe the blue raspberry frosting on the cupcakes, followed by the lime and cherry frosting. Insert a popsicle stick in the middle of the cupcakes.

**Depending on how high you want to pipe the frosting on your cupcakes, you may want to double the frosting recipe

Strawberry and Cream Meringues

2011-06-20T06:00:00.000-07:00

Ingredients

2 large egg whites
1/2 cup + 1 tbsp granulated sugar, divided
1 pint fresh ripe strawberries
1 cup 35% cream
2 tbsp icing sugar
1 tsp pure vanilla extract

Directions

1 Preheat the oven to 215.F.

2 To make the meringues, whip the egg whites with an electric hand mixer for 3 minutes, until soft peaks form. Add 1/2 cup granulated sugar, a little at a time, beating well after each addition. Beat for about 7 or 8 minutes until stiff, glossy peaks form.

3 Spoon the meringue into a piping bag fitted with a plain round nozzle. Pipe teardropshaped “kisses,” about 1" in diameter, onto a parchment paper-lined baking sheet. Bake kisses in preheated oven for 1 hour. Turn off the oven and leave meringues inside for 1 more hour to dry.

4 Meanwhile, hull the strawberries and cut them into quarters. Place in a bowl and stir in remaining 1 tbsp granulated sugar. Crush a few of the berries with the back of a spoon to release some of their juices and make a saucy mixture. Set aside.

5 Using an electric hand mixer, whip the cream with the icing sugar and vanilla extract in a chilled bowl until cream is thick but still soft.

6 To serve, place dollops of whipped cream into four dishes, adding some of the strawberry mixture, another layer of whipped cream and some meringues. Top with a couple of whole strawberries to garnish if desired.

Serves 4
{recipe via style at home}

Creative Cake Friday: Roses and Lace Cupcakes

2011-06-17T05:00:00.000-07:00

{image via cotton & crumbs}

Creative Cake Friday: Pink and Aqua Damask Cake

2011-06-10T05:00:00.000-07:00

{source unknown}

Ginger Molasses Cookies

2011-06-09T05:00:00.000-07:00

Have you ever had a ginger molasses cookie from Starbucks and wondered how to make them at home? Well I have and a few weeks back I was on the hunt for a recipe that could closely replicate that yummy ginger taste. My search was over when I found that Sweetapolita my favorite fellow Canadian cake blogger had a Ginger molasses cookie recipe that she posted with crystallized ginger chips. I did not want to order some from Australia so I substituted the ginger chips for homemade crystallized ginger and it is very simple to make. You can also make and store these ginger pieces as well which is handy if ever craving a ginger cookie bake.

Crystallized Ginger

Items needed
Knife
Spoon, optional
Measuring cups
2/3 cup sugar plus more for coating
1/2 cup water
Airtight container

Directions

1. Peel the ginger you wish to crystallize. You can do this with a knife or by using the end of a spoon to scrape off the ginger's peel. Cut the ginger into slices, then chop the slices into chunks of your desired size. Measure out 1/2 cup of chopped ginger.

2. Put the sugar and water into a small saucepan and bring to a boil over medium heat. Stir in the ginger chunks and simmer for 20 minutes.

3. Pour the ginger chunks into a strainer to strain away the syrup. You can discard the syrup or use it for another purpose. Spread out the strained ginger on a flat surface to cool and dry.

4. Sprinkle the ginger chunks generously with sugar, then toss them gently to evenly coat all sides with sugar. You can then use the crystallized ginger chips or store them at room temperature in an airtight container for several months.

Ginger Molasses Cookies
{from Sweetapolita}

Ingredients:

2 1/4 cups all-purpose flour

1/2 teaspoon ground ginger

1 teaspoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar

1/4 cup unsulphured molasses

1 large egg

3 1/2 ounces crystallized ginger

Granulated Sugar for coating

Directions:

Preheat oven to 375 F. Sift dry ingredients together, in medium-sized bowl, whisk, and set aside. In electric mixer fitted with paddle attachment (or you can use hand mixer), cream butter and brown sugar until light and fluffy (about 2 mins). Add egg and molasses and mix for another minute or so, until well-blended. Add dry ingredients to mixer and mix until well incorporated. With the mixer on the lowest setting, mix in ginger chips.

With a cookie scoop (or 2 spoons), make equal balls of dough (1″ ball yields small cookies, but I did 2″), then roll in granulated sugar. Place on cookie sheet with parchment paper or baking mat, approximately 2″ apart. Using the palm of your hand, gently flatten each ball slightly. Refrigerate sheets for approximately 15 minutes, then bake on middle rack (one sheet at a time works best), for 8-10 minutes. Be careful not to overbake, because they are meant to be chewy. Let cookies cool on sheet before gently removing to cooling rack. Makes approximately 18 med-large cookies (a la Starbucks), or 3 dozen small cookies.

Polka Dot Blossom Baby Cake

2011-06-08T05:00:00.000-07:00

Good morning lovelies! Where has the time gone? I cannot believe we are already into the month of June and school will be ending in 2 more weeks!

Sharing with you all today my latest cake that was for a baby shower and was created using the colors of the new baby's nursery. This was an oreo cake with chocolate ganache filling. I love making these baby cakes...They are so adorable!

Have a great day everyone!

Creative Cake Friday: Sage and Gold Ribbon Cake

2011-06-03T05:00:00.000-07:00

{source unknown}

Superhero Party

2011-06-01T05:00:00.000-07:00

What boy doesn't dream about being a superhero? This party from Paiges of Style really captures a superhero in training's dream. For more details visit here.

Puppy Dog Themed Party

2011-05-31T05:00:00.000-07:00

Some really original party ideas have been emerging lately and this houndstooth doggy party is one of the latest that I adore.

Visit here for more doggy details!

Some new cake designs..

2011-05-30T05:00:00.000-07:00

Happy Monday! Thought I would share with you all two of my latest and greatest (hee hee) cake designs.
Thanks again to my lovely photographer sister from the VixenMade blog who captured these shots for me on such short notice!

Creative Cake Friday: Spring Garden Cake

2011-05-27T05:00:00.000-07:00

{image via flickr}

Damask Birthday Cake for a Paris Inspired Birthday

2011-05-26T10:26:00.000-07:00

Sharing with you all one of my favorite latest cakes. This damask cake was lovingly created for my sister's Paris themed dessert table to celebrate her birthday. You must check out all of the details of the soiree at this link! This cake was a chocolate cake filled with an orange buttercream.

Ice Cream Cake

2011-05-23T05:00:00.000-07:00

Every summer there has to be in my family anyway, some celebration where we get to enjoy a Dairy Queen ice cream cake..yum! But don't you always wonder how to make one just like it at home? I do! I found this one from the Pioneer Woman and have got to try it this summer! They claim it is even better than DQ!

Ingredients

•1 quart Butterfinger Ice Cream
•20 whole Oreos (crushed)
•4 Tablespoons Butter, Melted
•1 jar (16 Oz. Or 2 Cups) Hot Fudge Sauce, Plus More To Drizzle On Top
•1 quart Vanilla Ice Cream
•4 bars (regular Size, About 2.1 Oz. Each) Butterfinger Candy, Crushed

Directions

Take out the Butterfinger ice cream to soften.

Line a round springform pan with plastic wrap. Stir together the crushed Oreos and melted butter. Firmly press the Oreo mixture into the bottom of the lined pan and place into the freezer for 10 minutes. Meanwhile, place the hot fudge jar into a pan of simmering water to warm slightly.

Remove the pan from the freezer, and scoop the softened ice cream in small spoonfuls evenly over the crust. Spread with a spoon dipped in warm water to fill in any holes and to smooth the top of the ice cream. Pour the entire jar of sauce over the ice cream, quickly smoothing the top. Freeze for at least one hour.

Take the vanilla ice cream out of the freezer to soften for about 20 minutes. Remove the cake from the freezer and quickly spoon the vanilla ice cream over the fudge sauce, again smoothing with a spoon dipped in warm water.

Press the crushed candy bars into the top of the soft ice cream, cover with foil, and freeze for at least 8 hours, or up to a week.

Let sit at room temperature for 5-10 minutes before un-molding and slicing. Serve drizzled with more chocolate sauce and topped with whipped cream!

Note: obviously, you can use any ice cream/candy combinations you would like!

Creative Cake Friday: The Very Hungry Caterpiller

2011-05-20T05:00:00.000-07:00

{image via flickr}

Hummingbird Cake

2011-05-19T05:00:00.000-07:00

I am always on the lookout for delicious new recipes (especially cake recipes) to try out and this Hummingbird cake is one that sounds truly de-lish! This cake smothered in a cream cheese frosting consists of pineapple, banana,cinammon, pecans and sounds like the tropics to me! Anyone want a slice?

Hummingbird Cake

Ingredients

3 cups all-purpose flour
2 cups sugar
1 1/2 tsp each baking soda and ground cinnamon
1/2 tsp salt
3 large eggs
3/4 cup oil
2 tsp vanilla extract
1 can (8 oz) crushed pineapple in juice
2 cups mashed bananas (3 to 4 large)
1 cup pecan pieces, finely chopped
Cream Cheese Frosting

2 bricks (8 oz each) Neufchâtel cream cheese
1 stick (1/2 cup) unsalted butter
2 tsp vanilla extract
3 cups confectioners’ sugar
2 cups sweetened flaked coconut

Directions

Planning tip: Layers can be wrapped in plastic wrap and refrigerated or frozen up to a week before serving. Frosting can be prepared and refrigerated up to a week before. Unwrap and let both come to room temperature before assembling and frosting.

1. Adjust racks to divide oven in thirds. Heat oven to 350ºF. you’ll need three 8 x 2-in. cake pans coated with cooking spray. bottoms with wax paper; spray paper.

2. Whisk flour, sugar, baking soda, cinnamon and salt together in a large bowl until well mixed.

3. In another large bowl, whisk eggs, oil, vanilla, crushed pineapple with juice, mashed banana and pecans until blended. add to flour mixture; stir just until combined. divide batter among prepared pans, spreading evenly.

4. Bake 30 minutes until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Invert, remove pans, peel off paper and cool completely.

5. Make frosting: In large bowl, with electric mixer on medium speed, beat cream cheese, butter and vanilla until light and creamy. on low speed, gradually beat in confectioners’ sugar. Beat until fluffy.

6. Assemble: Place a cake layer on serving platter. spread with 3/4 cup frosting, top with cake layer and repeat. Frost sides and then top with remaining frosting. sprinkle coconut on top to cover, letting some fall onto sides. refrigerate covered. let stand at room temperature 45 minutes before serving

Woodland Party

2011-05-17T05:00:00.000-07:00

The Scissors Paper Cake duo of Imprintables and Hello Naomi always pull off perfection and this latest woodland party is another adorable collection.

Creative Cake Friday: Modern Teddy Bear Cake

2011-05-13T05:00:00.000-07:00

{image via flickr}

Strawberry-Pineapple Popsicles

2011-05-11T08:39:00.000-07:00

The summer heat is not too far away and my kids have already been begging for popsicles and ice cream treats. The other day I whipped up these nutritious popsicles made with only two ingredients...pineapple and strawberries. Super easy and the kids love them!

Strawberry-Pineapple Popsicles

1/2 cup strawberries cut into halves

1/2 cup fresh pinapple chunks

Put ingredients into blender and pour into popsicle mold. Put popsicle
mold into freezer and in a few hours enjoy!

See...easy peasy and cheaper than the store bought kind!
Have a great day! :)

Creative Cake Friday: Elegant Rose Cake

2011-05-06T05:00:00.000-07:00

{image via mysweetandsaucy}

Pretty Woodland Christening

2011-05-04T05:00:00.000-07:00

This baby christening from Style Me Gorgeous was delicate, pretty and pink with woodland touches that created a beautiful occasion.

Mary Had A Little Lamb Party

2011-05-02T05:00:00.000-07:00

This unique party was a nod to the classic nursery rhyme.
Loving the soft springlike colors!
For more visit here!

Creative Cake Friday: Something Blue Cake

2011-04-29T05:00:00.000-07:00

{image via bettycrocker}

Royal English Breakfast Recipes

2011-04-28T10:25:00.000-07:00

I think I may have caught the Royal Wedding fever! Well...who can avoid it? Being part of the Commonwealth, a Canadian, and the little girl inside of me can't help but get giddy over a princess and her prince and a storybook wedding!
So tomorrow I will be tuning in to the wedding and serving up some English tea time recipes that I think are perfect for the occasion!
Cranberry-Orange scones that are a healthy low fat alternative from my favorite low fat cookbook, Crazy Plates, that is full of flavor.
I have to rave about these Strawberries and Cream muffins that I found in the latest issue of People magazine that featured the recipe from British chef, Nigella Lawson. These muffins are bursting with flavor and would be perfect for any brunch as well.

The Rolling Scones (Cranberry-Orange Scones)

{image via brendascanadiankitchen}

2 cups all-purpose flour
1/3 cup packed brown sugar
2 tsp baking soda
3/4 tsp baking soda
1/2 tsp salt
1 cup & 2 tbsp buttermilk
1/3 cup sweetened dried cranberries
2 tbsp butter, melted
2 tsp grated orange zest
1/2 tsp vanilla
1 egg

1. Preheat oven to 400 degrees. Spray a large baking sheet with non-stick spray
and set aside.
2. In a large bowl, combine flour, brown sugar, baking powder, baking soda, and
salt. Set aside.
3. In a medium bowl, whisk together, cranberries, butter, orange zest, and vanilla. Add wet ingredients to dry ingredients.
Stir until a soft dough is formed. Turn dough out onto a lightly floured surface. Divide into 2 pieces. Shape each piece into a ball. Roll out or pat out to 3/4 inch thick circles, about 6 inches in diameter. Transfer dough to baking sheet. Using a sharp knife, cut each circle into 6 wedges, but do not separate them.
4. To make glaze, lightly beat egg and 1 tablespoon water in a small bowl. Brush glaze lightly over top of dough (you will use less than half of it). Bake for 15 to 17 minutes, until scones are puffed and golden. Serve warm.

Makes 12 scones

{Recipe taken from Crazy Plates}

{Recipe taken from People Magazine via Nigella Lawson}

Strawberries and Cream Mini Muffins

(makes 24 mini muffins)

1 cup strawberries diced into quarter-inch pieces
1 squeeze of lemon juice
1 cup flour
1/2 cup sugar
1 tsp. baking powder
1/4 cup vegetable oil
1/3 cup sour cream
1 tsp. vanilla extract
1 large egg
1 tsp. powdered sugar

1. Preheat oven to 400 degrees. Line a 24 cup mini muffin tin with paper baking cups.
2. Put diced strawberries into a bowl, spritz lemon juice on them and stir gently to combine.
3. In a medium-size bowl, stir together flour, sugar, and baking powder.
4. In a small bowl, beat together oil, sour cream, vanilla and egg. Pour mixture over dry ingredients, stirring to combine with a wooden spoon. Fold in strawberries.
5. Divide batter evenly among the paper cups in the mini-muffin tin. Bake for 12-14 minutes or until a cake tester comes out clean.
6. Place tin on a wire rack and leave for 5 minutes. Take out the muffins and continue cooling them in the paper cups on the wire rack. When muffins are completely cool, place the powdered sugar in a small sieve. Shake sieve lightly to dust the muffins with sugar. Serve.

Note: If making regular sized muffins it makes 12 and will have to bake for about 17 minutes.

Peanut Butter and Jam Cookies

2011-04-27T05:00:00.000-07:00

A classic combo of peanut butter and jam that would be a clever Mother's Day gift or even to include in a children's birthday celebration or even as an afterschool snack.

{recipe via marthastewart}

Yield: Makes about 2 dozen

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 cup creamy peanut butter
1 large egg
1/3 cup raspberry jam, stirred to loosen

Directions

1.Whisk together flour, baking
powder, and 1/4 teaspoon salt. Beat
butter and sugars with a mixer
on medium speed until pale and
fluffy. Beat in peanut butter,
then egg. Reduce speed to low,
and beat in flour mixture until
dough forms. If dough is sticky,
refrigerate for 5 to 10 minutes.

2.Preheat oven to 350 degrees. Roll
dough into 1 1/2-inch balls (about
2 tablespoons each). Arrange on
parchment-lined baking sheets,
spacing 1 1/2 inches apart. Press
into 1 3/4-inch rounds. Press hearts
into centers using your fingertips.
Refrigerate for 20 minutes.

3.Bake for 12 minutes. Remove
from oven, and reshape hearts
using your fingertips or the
handle of a wooden spoon. Fill
indentation of each with a
generous 1/2 teaspoon jam to form
a heart. Bake until cookies
are firm, 6 to 7 minutes more

Royal Wedding Mini Ring Cupcakes

2011-04-26T05:00:00.000-07:00

With the Royal Wedding just a few days away these ring cupcakes would be the perfect addition to any Royal Wedding watching party.

{recipe via bettycrocker}

Ingredients

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
2 cups powdered sugar
3 to 4 tablespoons milk
Assorted colored rock candy

Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 66 mini muffin cups.
2 In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, each about two-thirds full. If necessary, refrigerate any remaining cake batter until ready to use.
3 Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
4 In small bowl, stir powdered sugar and 3 tablespoons milk until smooth. Add additional milk 1 teaspoon at a time until desired spreading consistency. Frost cupcakes. Top with rock candy pieces.

Pride and Prejudice Inspired Dessert Table

2011-04-25T05:00:00.000-07:00

Kreavie has become one of my favorite Canadian dessert table designers and this Pride and Prejudice inspired table is another one of their beauties!

Happy Easter!

2011-04-23T07:00:00.000-07:00

1 Peter 1:3
Praise be to the God and Father of our Lord Jesus Christ! In his great mercy he has given us new birth into a living hope through the resurrection of Jesus Christ from the dead...

Creative Cake Friday: Bunny Cake

2011-04-22T05:00:00.000-07:00

{image via flickr}

DIY: Marshmallow Bunnies

2011-04-21T05:00:00.000-07:00

Marshmallow Bunnies

Frost a marshmallow with purchased frosting, then roll it in flaked coconut. Attach two miniature marshmallows for the feet and decorate with candies for the eyes, nose, and whiskers. For ears? Use kitchen shears to cut a strip from the top edge of a large marshmallow, then attach with a bit of frosting.

Chocolate Birds Nest Cookies

2011-04-20T05:00:00.000-07:00

{recipe via marthastewart}

Yield: Makes 2 dozen
Ingredients

1 cup (2 sticks) unsalted butter room temperature
1/2 cup plus 2 tablespoons sugar
1 3/4 cups all-purpose flour plus more for rolling out dough
1/4 teaspoon salt
1/2 cup Dutch-process cocoa powder sifted
6 ounces semisweet chocolate chopped
1 cup heavy cream
1 teaspoon instant espresso powder
Gel-paste food coloring
2 cups sweetened shredded coconut
6 candy-coated chocolate eggs

Directions

1.Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar.

2.In a large bowl, combine flour, salt, and cocoa powder. Add flour mixture to butter mixture; mix on low speed just until a stiff dough forms, about 2 minutes. Transfer dough to a piece of plastic wrap, wrap tightly, and chill until firm, about 30 minutes.

3.Place chocolate, heavy cream, and espresso powder in a medium heatproof bowl. Place the bowl over a pan of gently simmering water, stirring occasionally, until chocolate has melted. Remove bowl from heat, and set the chocolate ganache aside to cool, stirring occasionally.

4.On a lightly floured surface, roll out chilled dough to a 1/4-inch thickness. Using a 2 1/4-inch-round cookie cutter, cut out 24 cookies; place them on lined baking sheets. Chill cookies until firm, about 20 minutes.

5.Bake cookies until set, about 14 minutes. Transfer to a wire rack to cool completely.

6.For colored coconut, combine a few drops of food coloring with 3 tablespoons water in a medium bowl. Stir in coconut; mix until evenly colored. Spread on an ungreased baking sheet; bake just until dry, about 12 minutes, being careful not to brown. Let coconut cool; transfer to a small bowl.

7.When the ganache has cooled to room temperature, whisk until it becomes stiff enough to pipe. Transfer ganache to a pastry bag fitted with a 3/8-inch-round tip, and pipe around perimeters of cookies. Dip each cookie, ganache-side down, into plain or colored coconut. Fill "nests" with candy-coated chocolate eggs, 2 or 3 eggs per nest. Store cookies in an airtight container, refrigerated, up to 3 days.

Outdoor Adventure Themed Dessert Table

2011-04-18T05:00:00.001-07:00

This adventure themed party from Spaceships & Laserbeams via Montreal-based Kreavie is one unbelievable spread! The creativity infused in the dessert table is brilliant!

Creative Cake Friday: Robin's Nest Cake

2011-04-15T05:00:00.000-07:00

{image via pinkcakebox}

Coconut Layer Cake

2011-04-13T05:00:00.000-07:00

{recipe via marthastewart}

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pans
2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sugar
2 large eggs, plus 3 large egg yolks (reserve whites for frosting)
1 teaspoon vanilla extract
1 cup whole milk

For Assembly
Seven-Minute Frosting
1/4 cup lemon curd
1 1/4 cups sweetened shredded coconut

Seven Minute Frosting

Ingredients

1 3/4 cups sugar
1/4 cup water
2 tablespoons light corn syrup
6 large egg whites, room temperature
1/2 teaspoon pure vanilla extract

Directions

1.Heat 1 1/2 cups sugar, the water, and corn syrup in a small saucepan over medium heat, stirring occasionally, until sugar dissolves. Raise heat to medium-high, and bring to a boil. Cook, washing down sides of pan with a wet pastry brush to prevent sugar crystals from formiing, until syrup reaches 230 degrees on a candy thermometer. Once syrup reaches 230 degrees, remove from heat immediately.

2.Meanwhile, with a mixer on medium speed, whish egg whites to soft peaks. Whisk in remaining 1/4 cup sugar. Reduce speed to medium-low, and pour syrup into egg whites in a slow, steady stream down the side of the bowl. Raise speed to medium-high, and whisk for 6 minutes. Add vanilla; whisk until soft peaks form, about 1 minute. Use immediately.

Directions

1.Preheat oven to 350 degrees, with rack in center. Butter two 9-inch round cake pans. Line bottom of pans with parchment-paper rounds; butter paper. Dust paper and sides of pans with flour, tapping out excess.

2.In a large bowl, whisk together flour, baking powder, and salt; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture in three additions, alternately with milk in two, beginning and ending with flour. Mix until just combined.

3.Divide evenly between prepared pans. Place pans next to each other in oven (without touching); cook until a toothpick inserted in centers comes out clean, about 30 minutes, rotating pans halfway through.

4.Cool in pans 10 minutes. Run a knife around edges; invert cakes onto a rack. Peel off parchment; reinvert and let cool completely before assembling.

5.Assemble the cake: In a small bowl, whisk 1/4 cup store-bought lemon curd with 3/4 cup Seven-Minute Frosting. Place bottom cake layer on a platter; tuck strips of parchment under edges of cake.

6.Leaving a 1-inch border, spread layer with lemon-curd mixture and 1/2 cup sweetened shredded coconut. Top with remaining cake layer.

7.Spread 2 cups frosting over top; spread remaining on sides (push spatula in a forward motion to prevent crumbs). Sprinkle 1 1/4 cups coconut over cake; pat gently on sides.

Crepe Paper Carrots

2011-04-11T05:00:00.000-07:00

Hosting an Easter egg hunt this year for the kids? Or maybe looking for a creative filler for Easter baskets? These adorable little carrots from Martha is one of my favorites. Click here for the how to!

Creative Cake Friday: Sweet Baby Blocks Cake

2011-04-08T04:00:00.000-07:00

{image via sweethings}

DIY: Irish Moss Centerpiece

2011-04-06T04:00:00.000-07:00

Loving this Irish moss centerpiece from Martha...to me it just says spring! Nothing sweeter on a spring morning walk than to hear birds singing sweetly. To create your own Irish moss centerpiece click here.

Bubblegum Party

2011-04-05T04:00:00.000-07:00

This charming bubblegum themed party from Mrs A in the Cove and featured on Amy Atlas blog was one I had to share! Very reminiscent of an old soda shoppe! Love!

Lemon Cupcakes with Lemon Cream Cheese Frosting

2011-04-04T04:11:00.000-07:00

{recipe via style at home}

Ingredients

Cupcakes

1 1/4 cups cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1 teaspoon vanilla extract
1/2 cup whole milk

Frosting

1/2 cup (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
2 teaspoons finely grated lemon peel
1 teaspoon vanilla extract
2 cups powdered sugar

Glazed lemon peel

(OPTIONAL)
1 large lemon, washed
1/3 cup water
1/4 cup sugar
1 tablespoon cider vinegar

Directions

Position a rack in the middle of the oven. Preheat the oven to 350 F. Line 12 muffin tin cups with paper cupcake liners.

Make the cupcakes. Sift the cake flour, baking powder, and salt into a medium bowl and set aside.

In a large bowl and using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute. Add the lemon juice, lemon zest, and vanilla and beat for 2 minutes. If the eggs are cold, the mixture may look slightly curdled. On low speed and in 3 additions (3 flour, 2 milk), add the flour mixture and milk alternately, beginning and ending with the flour mixture. Mix just until the flour is incorporated and the batter looks smooth.

Fill each paper liner with 1/4 cup of batter (an ice-cream scoop works well), to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.

Make the frosting. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, grated lemon peel, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. Use a small spatula to spread about 3 tablespoons of frosting over the top of each cupcake.

Make the glazed lemon peel, if desired. Using a vegetable peeler and a slight sawing motion, remove the lemon rind from the lemon in large strips. Trim off any white pith that remains on the rind and cut the rind into matchstick- size strips. Put the strips in a small saucepan, cover with water, and bring to a boil. Strain, then rinse the lemon strips with cold water. Heat the water, sugar, and vinegar in the saucepan over medium heat and bring to a simmer, stirring to dissolve the sugar. Add the lemon strips. Simmer for 10 minutes. Use a slotted spoon to remove the strips from the syrup to a small bowl. Cool thoroughly. Arrange several pieces of the glazed peel over the top of each cupcake. The peel can be left in its cooking syrup and stored in the refrigerator for up to one week. The cupcakes can be covered and stored in refrigerator for up to 2 days.

Creative Cake Friday: Sweet Owl First Birthday

2011-04-01T04:00:00.000-07:00

{image via confetticakes.com}

Sunshine Party

2011-03-31T05:00:00.000-07:00

Leoni from Just call me Martha is a party genius and this sunshine party is another setup that displays her brilliant talent! Visit here for more of her parties.

Vintage Schoolhouse Party

2011-03-30T05:00:00.000-07:00

This sweet and simple vintage inspired schoolhouse party is super sweet! Have to say I am biased as I have a love for all things vintage right now. How cute are those apple cake pops! Check out here for more!

Creative Cake Friday: Rose Cupcakes

2011-03-25T05:00:00.000-07:00

{image via flickr}

Spring Flower Cupcakes

2011-03-23T05:00:00.000-07:00

Recipe Ingredients
{recipe via womans day}

3⁄4 cup each pink, blue, yellow and purple candy melts*
3 cups Vanilla Buttercream Frosting
Green paste (icing) food color
12 Yellow Cupcakes
1⁄4 cup milk chocolate candy melts
Brown and yellow coated small candies (such as Hershey’s Chocolate Shoppe Sprinkles)
You also need: 5 ziptop bags, small artist’s paintbrush, green cupcake liners

Recipe Preparation

1. Place each color candy melt (except milk chocolate) in a separate ziptop bag. Line 2 baking sheets with wax paper. Working with 1 color at a time, heat in microwave on high about 1 minute until wafers melt.
2. Cut a tiny tip off 1 bottom corner of bag and pipe about one hundred 3⁄4- to 1-in.-long teardrop shapes onto a lined baking sheet (see photo, above). Repeat with each color. Refrigerate until needed.
3. Spoon 1⁄2 cup frosting into a ziptop bag; set aside. Tint remaining frosting light green. Spread evenly on top of cupcakes.
4. Peeling petals from wax paper as you go, arrange 6 or 7 flowers, 5 petals (flat side up) for each, on each cupcake.
5. Melt chocolate candy melts in a small bowl in microwave. With paintbrush, paint chocolate on petals from center out. Snip a small corner from bag with white frosting and pipe a dab in center of each flower. Glue 3 small candies in center. Cut top of green cupcake liners in a zigzag fashion; set decorated cupcake in each.

Goldilocks and The Three Bears: Dessert Table

2011-03-21T05:00:00.000-07:00

This party truly is a masterpiece! Paula from Frog Prince Paperie thought of every little tiny detail to create a fairytale story come to life! See more details here!

Creative Cake Friday: Tangled Cake

2011-03-18T05:00:00.000-07:00

{image via pastrychik}

Happy St. Patrick's Day!

2011-03-17T05:00:00.000-07:00

What better way to celebrate today than with a good ol' plate of fish and chips and finish off with a shamrock shake. Not sure if it is completely Irish but fun nonetheless!
Very happy that McDonalds locations where I live have brought back the shamrock shake but if yours hasn't I am sharing my beloved shamrock shake recipe that I shared with you all last year. To me, it isn't St. Patrick's day without it! :)

Shamrock Shake

Ingredients:

2 cups Vanilla Ice Cream
1/4 cup Low Fat Milk
1/4 tsp peppermint extract
Green food coloring

Directions:

In a blender combine milk, ice cream, extract and a few drops of food coloring. Blend to desired consistency. Pour into malt glass. Serve immediately and enjoy!

Rainbow Cheesecake

2011-03-16T05:00:00.000-07:00

{recipe via bakersroyale}

Rainbow Cheesecake

(Makes 10-12 Individual Cheesecakes)

Ingredients:

•20 oz cream cheese, softened
•1 cup sugar
•1 tablespoon vanilla extract
•1/3 cup heavy whipping cream
•2 eggs
•2 small dots of each of these colors: purple, blue, green, yellow, orange and red

Instructions:

Heat oven to 350 degrees F. Line muffin pan wells with paper. Set aside five empty bowls and for each color preparation.
Beat cream cheese and sugar until smooth. Turn mixer speed to low and add heavy whipping cream and vanilla extract and mix to combine. Add one egg at time and mix to combine.
Divide finished cheesecake batter into five bowls (approximately ½ cup each). Add approximately 2 drops of food color to each bowl. Mix food color into batter until streaks disappear.
Place each colored batter into a separate pastry bag. Pipe one single layer of each color into every well. Bake at 350 degrees for 30 minutes.

Creative Cake Friday: Cinderella and Glass Slipper

2011-03-11T05:00:00.000-08:00

{image via flickr}

DIY: No Sew Fabric Party Bunting

2011-03-10T05:00:00.000-08:00

As you already know I am no sewer...that talent was given to my sister, Victoria, of VixenMade..;)
And I was not going to start up my old sewing machine that I had bought years back and fought with. I still cannot thread that thing..pathetic I know but the sewing machine won. I had wanted to include some buntings for my son's birthday but the sewing aspect cut out a few options and no, I was not going to pay a fortune just to buy one premade...I am not rolling in the dough...just a different kind at times :).
This project was one that was very economical as it doesn't require much fabric or materials and the bunting is now part of my son's room decor. It happens to fit in perfectly with the colors in his bedroom.

So here is the tutorial for a no sew bunting.

No Sew Bunting

Supplies Needed:

* Fabric of coordinating colors and patterns
* Scissors
* Iron on adhesive (such as heat n bond),liquid stitch or tacky glue
* Ribbon or Twine

1)Draw a triangle on a piece of cardboard or paper to use as a template or use a flag pattern to cut fabric into flags.
2)Lay out flags in your desired order and length.
3)Take ribbon or twine and using the iron on adhesive or liquid stitch apply to top of the back of each flag.
4)Fold over the top portion of flag over the twine or ribbon.
5)Repeat as you go along the bunting length until all flags are attached.

Baked Mini Donuts

2011-03-09T05:00:00.000-08:00

I had never made donuts of any kind before and when I found these mini donuts I had to make them for the party. They are baked instead of fried which I prefer. I am not a fan of the fried food nor cooking with hot oil...one episode of a pretty bad burn has not made me want to wade into those waters.

I have included a chocolate variation and the ganache recipe to dip these little lovelies into.

Baked Mini Cake Donuts

Ingredients

1 1/4 cups cake flour, sifted
1/2 cup granulated sugar
1 1/4 teaspoons baking powder
1/8 teaspoon nutmeg
3/4 teaspoon salt
1/2 cup buttermilk
1 egg, lightly beaten
1 1/2 teaspoons butter, melted

Directions

Preheat oven to 425 F. Spray mini doughnut pan with nonstick cooking spray.
In a large bowl, sift together flour, sugar, baking powder, nutmeg and salt. Add buttermilk, egg, and butter and stir until just combined. Fill each doughnut cup approximately 1/2 full filling using an icing bag and tip with the batter.
Bake 4-6 minuted or until the top of the doughnuts spring back when touched. Let cool in pan for 4-5 minutes before removing. Finish the doughnuts with a glaze or sprinkles or the ganache recipe.

Makes 24 mini doughnuts.

Baked Mini Chocolate Cake Donuts

Ingredients

1 1/2 cups flour
1/3 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1/2 cup milk
2 tbsp butter, melted

Directions

Preheat oven to 325 F.
Combine flour, cocoa, baking powder and salt.
In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter.
Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft.
Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 6-8 minutes. After cooled, dip in chocolate ganache.

Chocolate Ganache

1/2 cup heavy cream
4 oz bittersweet chocolate, chopped

1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.

2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.

3. Let ganache cool for a few minutes before drizzling donuts with glaze or simply dipping the tops of the donuts in chocolate ganache

Enjoy!

Jadon's 4th Birthday: Rescue Hero Party

2011-03-08T05:00:00.000-08:00

I still cannot believe that my little boy turned four this past week. Seriously..where does the time go?
This past weekend we celebrated his fourth birthday with the things he loves best...firefighters and police officers!
Jadon has had a few vintage firetruck pieces in his room for quite a while now and knew then that his party had to have a vintage feel to it.
We included vintage paper straws, fabric buntings, twine and a few other vintage items to the mix.
The guests were greeted with firefighter and police hats and the favor bags were filled with toy firetrucks and police cars as well.
The fun and games were started off with cardboard police cars and firetrucks which were a lot of fun for the kiddies. Guests played red light, green light, a fire rescue game and made their own hero badge to wear. The fire rescue was their favorite...and was played over again a few times as the request of the kids!
The most memorable moment of his fourth birthday was his reaction to everyone singing happy birthday to him! He is so proud to be four now!

Happy Birthday Jadon...We Love You!

Thank you, Victoria, for the great snapshots of the party!

Vendor Credits and Resources:

Photography: VixenMade
Cake, chocolate covered oreos, cupcakes, mini donuts, cookies: Candy & Cake
Firetruck Tee Shirt: Modern Frills
Labels: Green Apple Paperie
Party Signs, party favor tags, invitations: Candy & Cake
Paper Straws and red and white baker's twine: Two Crazy Ladies

Spring...

2011-03-07T08:20:00.000-08:00

{image via Torie Jayne}

Sharing with you today a sweet reminder of spring...I can see it in the horizon. It is hopping on it's way!

Creative Cake Friday: Ultra Glam Wedding Cake

2011-03-04T05:00:00.000-08:00

{image via crazycakes.eu}

DIY: Fabric Covered Shoes

2011-03-03T05:00:00.000-08:00

Looking to spruce up a pair of your little girls shoes or to create a pair perfect for an upcoming party or Easter celebrations? Well look no further...these ultra creative from VixenMade are the perfect shoes!
Visit the link for the tutorial!

St. Patrick's Day Printables

2011-03-02T05:00:00.000-08:00

I am loving these great St. Patrick's Day printables from Anna and Blue Paperie and guess what...they are free! Pick yours up here!

Dessert Table: Feather Her Nest Baby Sprinkle

2011-03-01T05:00:00.000-08:00

Spring's arrival only a few weeks away this baby sprinkle is a lovely reminder of new birth that coincides with the season. Visit the Sweet Little Parties blog for the sweet details.

Introducing...Vixenmade!

2011-02-28T08:01:00.000-08:00

My crafty sister who I have been bugging for a while now to start a blog has taken the plunge into blogworld! :)
She has some great crafty and diy ideas so give her some love and pop over to her new blog to say hello! Check her out here! :)

Thanks everyone, have a marvelous Monday!

Creative Cake Friday: Thomas Train Cake

2011-02-25T05:00:00.000-08:00

{image via crazy cake company}

Retro Fabric Collection

2011-02-23T05:00:00.000-08:00

I am totally digging the new fabric collection by Caleb Gray and have to share with you all! I love the retro groovy feel! Would love these fabrics as an apron but would be perfect for many applications.

Find the new collection at Fabricworm, Hawthorne Threads, Fat Quarter Shop and Robert Kaufman.
Visit Caleb Gray Studio to see more art and check out his latest product releases.

Dessert Tables: Valentine's Day Table

2011-02-22T07:54:00.000-08:00

Well, Valentine's Day has come and gone and I had forgotten to share this dessert table with you. My daughter had been begging for us to have a Valentine's Day party and then I recieved a call from my party sista who had the idea already rolling in her head. So we both collaberated together with a few extra loving helping hands to pull together this little shindig for our little munchkins.

We included; strawberry cupcakes, shortbread stained glass cookies, valentine candies, heart adorned chocolate oreos among other heart themed treats.
We also used the free printables featured on Catch My Party from Green Apple Paperie and adorned the table with the banner and chocolate bar wrappers.

Sources:

Paper Products: Green Apple Paperie
Candy: Bulk Barn
Chocolate Covered Oreos: Candy & Cake

Creative Cake Friday: Spring Daffodil Cake

2011-02-18T05:00:00.000-08:00

{image via realsimple}

Oscar Party

2011-02-16T05:00:00.000-08:00

The Oscars are only a few weeks away. Why not host your own Oscar bash using these great tips and ideas from HGTV? I am loving the Hollywood sign cupcake toppers!

Sweet Vintage Party

2011-02-15T05:00:00.000-08:00

No detail was left untouched in this sweet vintage party from Kami Buchanan Custom Designs! Cannot believe she only had a month to plan this perfectly coiffed set up! For more darling snapshots visit Kami's site here!