Archive for the ‘easter’ Category

I’ve mentioned before that my youngest son has severe milk allergies, so holidays can be tough when it comes to buying pre-packaged candy. With this in mind, I wanted to figure out how to make the carrot candy wrappers so that I could stuff them with jelly beans or gummy savors. (The picture shows M&Ms, which I’m sure my oldest will gladly devour!)

So here’s what you’ll need:

• Clear plastic cello bags
• Green felt
• Orange ribbon
• Candies
• Glue gun

And here’s all you have to do:

1. Taking a cello bag, fold it from the bottom to the right side and tack lightly (image of fold 1) with hot glue, and then again (image of fold 2). I hope the pics help!
2. Fill your new carrot shape with candies.
3. Tie the top of your bag off with ribbon.
4. Cut a 3×3 square of green felt. Starting at one corner, cut strips about a ¼ wide to the center of the square.
5. Wrap the square, with the green sprays out the top, around the top of cello bag, above the ribbon, and tack with hot glue.

 Happy crafting!

This morning on Daytime Columbus with Gail Hogan I shared how to make these “oh so cute” baby bird nest cupcakes. These are perfect for a baby shower or any spring celebration, maybe an Easter brunch.

Here’s what you’ll need to embellish your cupcakes:

• 1 can cream cheese or vanilla icing
• Coconut
• Robin egg candies or jelly beans
• Ribbon, fabric pastel colors shown
• Cupcake liners, pastel assortment from Wilton shown
• Baking sheet
• Three tier cake plates (8″, 10″ and 12″ stackable)
• Small bird house (I got this one for a $1 at the craft store)

And here’s what you’ll need to do:

1. Use egg whites only when preparing your batter so that it is ultra white. The lighter the batter the clearer the original color of your cupcake liners will be.
2. Also, I suggest using apple sauce instead of oil so that they don’t become oily.
3. Spread your coconut on a baking sheet and place it in the oven on 350 degrees for five to six minutes or until lightly toasted. You may want to toss your coconut before embellishing your cupcakes as the coconut in the center of the pan is likely to be lighter than the coconut on the outer edges.
4. Cut 7-8″ sections of coordinating ribbon and wrap your cooled cupcakes.
5. Ice each cupcake with a generous amount of icing, place three candies in the middle and then top with coconut.
6. Shake off excess coconut and you’re ready to serve.

Visit our shoppe to see our shower invitations and décor. And if you would prefer to see this craft in action, here’s the “how to” video.

Happy baking!