bridal shower

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!

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!}

bridal shower cookie cake

showercake This cake idea is a beautiful way to shower your bride-to-be with something sweet. And if you’re not comfortable with tiers, this would also be very pretty as a one tier. Here’s what you’ll need:

2 white cake mixes
2 cans white icing {cream cheese is my favorite!}
Edible flowers (e.g., day lilies)
Sugar cookie dough {a roll/stick from the grocery works just fine; no need to make this difficult}
Gel food coloring
Icing tips
Resealable bags (freezer weight are best)
Tip connectors
Cake cookie cutter {scroll down the page for a cake cookie cutter and diamond ring cookie cutter}
Two 8″ round cake pans
One 6″ springform cake pan
10″ pedestal cake plate
Freezer paper
(Note: You could also go with 10″ and 8″ pans depending on the number of people you’re planning to serve.)

My advice, bake your cookies and decorate them a few days before the event so that you don’t feel rushed. As a matter of fact, you can bake your shapes and freeze them (without icing) up to a month in advance. As for decorating your cookies, I’m not going to go into great length in this post, but if you’re not familiar with flooding cookies or baking sugar cookies for that matter, make sure and check out previous posts with my tips on how to make sugar cookies keep their shape and my tips on flooding cookies.

As for the cake:

Bake your cakes and allow them to cool completely before starting the icing process.
Place freezer paper on your cake plate in two or three sections that you can easily remove after icing your cakes. This will keep your cake plate tidy.
Place your first 8″ cake on your cake plate, ice the top and stack on your second 8″ cake. Now apply a thin crumb coat to the entire cake. Repeat this with your 6″ cake and allow both to set before icing your top coat. This will keep cake crumbs from appearing in your beautiful icing work.
This cake has a very smooth icing, not fondant, but a skilled hand at a smooth coat. If you want this effect, use an icing spatula and work in one direction with even strokes. But, you could also have a more whimsical effect with your icing and it would look just as beautiful. Don’t be afraid to make this cake your own.
Once iced, embellish your cake with your sugar cookies. If your icing has set, just use a fresh dollop as glue to hold your cookies in place.
You could further embellish with edible flowers or you could even pipe on your own.

Remember, don’t be afraid to be creative. Happy baking!