June 5, 2009 5 Comments

wild west inspired sweets

wild-west-cowboy-cakes

So I’m planning a wild west hoe down for a very excited little boy turning three in a few weeks {can’t believe my little one is almost three years old!} and I came across these while looking for cake inspiration.

The first is from Edibly Divine. I love the use of the handkerchief and denim. The second is from Sugar Diva Cakes and my favorite part is the cow hide {I won’t even attempt the cowboy hat}. And the third is from The Mixing Bowl. These are obviously the easiest to pull off since I have cookie cutters (available in our shoppe) for the longhorn cattle and the boot. I like the idea of a normal yummy frosting and then a fondant die cut that can easily be removed if the guest doesn’t care for it.

If you want to see the invite and table decor (complete with tin wares and denim placemats) we’ll be using, check out our wild west birthday theme.

UPDATE: The Sugar Diva shared more detail on how to make her beautiful cake. Here’s what she had to say:

“The hat cake is a 5″ round, 3″ high. I carved off the sides a little to make it look more oval, then I carved the middle top “V” and rounded the sides off a little too. The brim is a 9″ gumpaste/fondant mix circle that I had dry on top of a real hat brim (upside down). I covered the hat with plastic wrap so that the fondant wouldn’t fall through and let it dry there. I actually took the idea from here, but I made my own twist to it because I think that one is taller and flatter at the top than I wanted. I textured it before it dried with a new textured foam mat, like the one you’d use to put babies to play on, the ones with the letters. The other cakes are 8″ (Cow print) and 10″ (Corral).”

you may also like:

June 4, 2009 8 Comments

DIY tissue paper pom poms

diy-pom-pom-how-to

How super fun and simply beautiful are these for a baby shower, bridal shower or just a girly birthday party. These images and how to pics are from Martha Stewart.com. {Oh, Martha!}

Here’s what you’ll need:

  • Tissue paper in desired colors (8 sheets per pom-pom)
  • 24-gauge white cloth-covered floral wire
  • Scissors
  • Monofilament

    • And all the step-by-step how tos, if you can’t get it from the pics, are on Martha Stewart.com. Happy crafting!

    you may also like:

    June 2, 2009 3 Comments

    divine preview

    divine-pink-and-black-table-decor21

    We’re working on a new invitation design, but I simply couldn’t wait to share the beautiful table decor now. I only hope you are excited as we are. This table would be perfect for almost any type of girlfriend gathering: bridal shower, baby shower, birthday or even bachelorette party!

    pink-and-black-chic-cupcake

    Oh, and yes; the cupcakes are mine {wink}. Look for this decor and a beautiful new invitation to complement in about a week. Can’t wait! {UPDATE: New collections are in the shoppe: Divine, Blossoms and Bubbly!}

    you may also like:

    June 1, 2009 No Comments

    lollipop & panda bear cookies

    lollipop-panda-bear-cookies

    My oldest son’s last day of preschool was this past Friday and I volunteered to provide the end of year treat. His class was loving called the Panda Bear class so I, naturally, wanted to make Panda Bear cookies. I had everything ready. I baked the lollipop cookies a day in advance and I had all my cookie decorations ready to go… or so I thought. Long story short, I fell asleep Thursday night while reading the boys a book and didn’t wake up until 12:30 a.m. {Oh yeah!}

    After a large cup of coffee I pulled out all of my decorating supplies to find that the black icing I needed for my panda bear was in fact gel… it came out slimy! So plan B was quickly devised. I had just enough black icing to make one panda bear and the rest became lollipops. {This is precisely the reason you don’t promise anything specific when baking for these types of things!}

    Okay, okay, so down to business. Both kinds of cookies started out the same way. I used the lollipop cookie pan from Wilton; just make sure your dough is only about half the size of the indention as the cookie will spread. And, make sure that your cookie is fairly thick so that your lollipop stick will hold the cookie up once it cools.

    Here’s what you’ll need:

    • Can cream cheese or vanilla icing
    • Colorful sprinkles
    • Tube black writing icing (for the panda bear)
    • Mini Oreo cookies (for the panda bear ears)
    • Chocolate chips (one for each panda bear eye; use dairy free for kids with allergies)
    • Brown M&M (for the panda bear nose; use dollop of chocolate icing or leave off for kids with allergies)
    • Resealable (freezer weight) bag
    • #4 icing tip
    • Icing tip connectors (available in craft and baking stores)

    And here are the easy steps:

    1. Snip the corner of your resealable bag, insert your connector and add on your icing tip.
    2. Place about two large spoonfuls of icing into the resealable bag and pipe an edge around each cookie. (Tip: Go slowly so that your icing clings to the edge of your cookie. Sometimes when they cool they’ll become concave.)
    3. Place about four large spoonfuls of icing in a microwave bowl and heat for 15-17 seconds. The icing will be a little soupy, but will pour easily into your cookie and will dry flat.
    4. Once your icing has set completely, at least one hour (less if refrigerated), you can decorate.
    5. For the lollipop, simply take your icing bag with the #4 connector and pipe a spiral on the top of your cookie. Immediately apply your crystal sprinkles.
    6. For the panda bear, pipe two dots and apply the Oreos as the ears. Next, using the black writing icing, draw the black eye area and the nose/mouth area (using the picture as a guide). Quickly apply the chocolate chip eyes and M&M nose.

    As for packaging, make sure your cookies are allowed to dry for at least four to five hours before inserting them in clear cello bags and tying them with colorful ribbons.

    My son’s class seemed to enjoy them and I hope you will too. Happy baking!

    you may also like: