introducing drop in

dropin_thecelebrationshoppe

Our new “drop in” invitation is super fun from the spooky spider to the polka dot “BOO!” and it’s perfect for a Halloween block party or open house. We have not only the table runner and treat bags shown, but also dessert plates, beverage napkins, pumpkin paper lanters and more. Holiday supplies are limited so don’t delay. You’ll be haunted if you miss out! {giggle}

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introducing haunted

hauntedhouse_thecelebrationshoppe1

We’ve launched our 2009 Halloween party invitations and decor and I have to admit I’m excited. This design in particular is known as “haunted” and as you can see is accompanied by a spooky centerpiece and bat cupcake toppers, plus much much more. Take a peek at the entire Halloween collection!

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in store this fall

halloween-graveyard-cake

I know some of you are thinking it is way way too early for this. We’ll you’re sort of right. It is too early to start baking and making Halloween treats, but it isn’t too early to start creating our Halloween invitations and decor. This post is my way of telling you that this week will be all about our newest designs. Stay tuned for fun invitations and spooky decor!

The first, the Graveyard Cake, is from Martha Stewart’s 2004 magazine. Read all the how to details. And all the pops are from Bakerella. Super fun aren’t they!

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patriotic table decor

independence-day-tables2

In search for a few table ideas for our family fourth of  July gathering this weekend, I liked these the most. The image above is from Pottery Barn. My favorite is the berry cupcakes… imagine that!

independence-day-tables

These are both from Martha Stewart and I have to admit that my favorite pieces are props in the background: the bucket with ribbons and the red, white and blue lollipops. Just goes to show that you can dress up any table with a few simple accessories.

Happy 4th everyone!

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independence day sweets

american-flag-cookie

Okay, say what you will… BUT I swear I was planning to make the exact cookies tomorrow and of course post them here for you. Oh well, I’ll still make them, but now you’re getting them a day early from Martha. Here are the how tos.

And since Independence Day is upon us, I thought I would repost my flag cupcakes. I really enjoyed making these! Here’s the original post with how tos.

Happy 4th everyone!

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American flag cupcakes

We should all treasure our American holidays: Memorial Day, July 4, Veteran’s Day. I’m proud that as a country we celebrate those who serve to protect us and those who have fallen to save us. 

These cupcakes are my (small as it may be) way of saying thank you to those in my family who have served (my grandfather, several great uncles, my hubby, all of his brothers, his dad and our neice and nephew; the two youngest in Iraq). I hope you enjoy them and make them for your next American celebration!

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

  • Red, white and blue icing (remember that gel food coloring work best)
  • #46 icing tip
  • Lollipop sticks
  • 2 resealable plastic bags
  • 2 icing tip connectors

And here are the simple steps:

  1. Once cooled, ice your cupcakes with white icing {cream cheese is my fav!}.
  2. Color some white icing red and some blue. You’ll likely use several drops to get even a small amount of icing bright enough.
  3. Snip the corners of your resealable bags and insert your connectors.
  4. Spoon your red icing into one bag and your blue into another.
  5. Apply your #46 icing tip to your blue bag and using the flat side pipe three stripes (1/3 the length of your flag) and then another stripe from the top {see picture}.
  6. Take your icing tip off the blue bag, clean it out and apply it to the red bag. Pipe the red stripes starting at the top of the flag using your blue stripes as a guide to keep them even. Make sure you skip just below the blue as that should be a white stripe.
  7. Finally, cut a lollipop stick in half and apply it to the side of the flag for your pole.

Have a wonderful holiday and as always, I hope you’re inspired to craft, bake and create!

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Easter candy carrot craft

eastercarrotI’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!

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Easter centerpiece

easterflowersAs you can see I’ve been looking through magazines again. This simple and beautiful idea is from our friends at All You Magazine. Here’s what you’ll need:

  • Two similarly shaped vases, one 3″ narrower than the other
  • Peeps
  • Jelly beans
  • Flowers

Here are the easy steps to pulling it together:

  1. Insert the smaller vase inside the large.
  2. Layer jelly beans in the space between the two.
  3. Arrange Peeps on top of the jelly beans.
  4. Arrange your flowers.

Share your favorite Easter ideas with us at ideas@celebrationshoppe.com and we might just feature  you!

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baby bird nest cupcakes

birdnestcupcaketreeThis 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.birdnestcupcakeclose

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!

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Valentine crispy messages

valentinecrispysSome of you may wonder why crispy treats. Why not sugar cookies? The simple answer is, I have a child that suffers from severe food allergies and crispy treats are an easy sweet to modify. So here goes. For this fun treat you’ll need:

ingredients:

  • 6 cups rice crispy cereal
  • 1 bag large marshmallows
  • 3 tsp butter (or vegan Smart Balance)
  • 1 can cream cheese icing
  • red food coloring

tools:

  • heart shaped cookie cutter (inch deep)
  • parchment paper
  • cooking spray
  • large spoon
  • resealable bags
  • icing connectors (NOTE: These are available at craft stores and are roughly 4 for $2)
  • #4 and #2 icing tips
  • toothpicks

valentinecrispies3And here are the steps:

crispy treats:

  1. Melt butter and marshmallows over low heat.
  2. Lay out a piece of parchment paper and spray your heart cookie cutter with cooking spray so that your crispy cereal will release easily.
  3. Add your rice crispies to your marshmallows and butter and stir well. (Tip: Add the cereal a little at a time to ensure you don’t make them too dry.)
  4. Spray a large spoon with cooking spray and then scoop up the crispy cereal and mold it into your cookie cutter. Pack down the cereal mixture and set the newly formed heart to the side. Repeat until you’re out of mixture and allow them to cool for at least 15 minutes before icing.

 icing:

  1. Spoon out about a half of the icing into two bowls and tint it pink red (gel food coloring works best).
  2. Clip the corner of a resealable bag, insert the bottom of a connector, and add 3 large spoons of icing into the bag. Place the #4 tip on the outside, secure the top of the connector and pipe an outline on the heart.
  3. Microwave the remaining red icing in the bowl for 10 to 15 seconds until dripping but not soupy.
  4. Slowly spoon or pour red icing into the heart area and smooth it in with a toothpick. Doing this quickly will produce a smooth surface once the icing dries.
  5. Allow the icing to set for at least five minutes.
  6. Taking a second resealable bag, clip a corner, insert the bottom of a connector, spoon in the pink icing, attach the #2 tip and the top of the connector, and pipe your lettering.
  7. Set your crispies aside and allow them to harden for several hours before packaging. 

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