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Here are some fun photos from a previous cupcake class at Prep Kitchen Essentials. We had a great menu full of tasty cupcakes, fillings, and frostings and also played around with some fondant and marzipan. We used the fondant to make little embellishments for the top of our cupcakes by imprinting them with scrapbooking stamps. To check out this technique you can look at some of my post from yesterday. So here goes the menu for the class:
Using embossed fondant on decorated cupcakes is yet another way to bring out the stylish side of your yummy treats. This technique is extremely easy and very user friendly…a perfect project even for kids!
There is a lot of labor involved in making a bouquet, especially for the bride. The size and shape have to be perfect, the flowers have to be the highest quality you can find, and the construction is very intricate. Then you have to add the usually complex ribbon wrapping to complete the look. I asked my floral designer to photograph the steps it takes to make a bridal bouquet, and I wanted to share them with you. I hope this provides some insight to how much work is really involved in making beautiful personal flowers!
1. Processing flowers: Flowers are ordered from numerous countries around the world and are delivered to the studio in large boxes. They are packed either in 10 stem bunches or if they’re roses, they will be packed 25 to a sleeve. Each flower will have to be stripped of its leaves and thorns, cut and placed immediately in water to hydrate, and then they will be ready to use. Depending on the type and number of flowers you’re working with, processing can take anywhere from an hour to one or two days.
The handwritten note is dead. Paved over by pixels. Bludgeoned by bytes. It’s been gone for years. Thrown to the curb like the things found at the back of closets during spring cleaning. Or is it?
According to The NY Times , handwritten typeface is back with a vengeance. Apparently, the word of sleek graphics have left us longing for the DIY approach to lettering. We’ve all seen this trend in the world of weddings too, where calligraphy is all the rage. Heck, you can even turn your own handwriting into a font.
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Do you love expensive blooms like garden roses or peonies? And you want to create a centerpiece that’s not your typical arrangement but have a limited budget?
No matter what your budget, you can use expensive blooms. Don’t let the price of expensive blooms persuade you not to use them. You don’t have to pack the blooms in; instead you can make a statement with simplicity.
These DIY wedding favors are simple, delicious and healthy! Who doesn’t love sweet cherries? Simply place in a bag or box with a pretty label, and voila, you have easy peezy DIY wedding favors.
Check out the DIY paper chandelier garlands we created for The Knot’s fabulous new DIY wedding blog! They were inspired by our chandelier modern wedding invitation design by EIEIO, as well as by paper artist Jeffery Rudell. Click here for full instructions.
I went looking through my recipe files the other day and picked out a few recipes that I wanted to try. Of course two of the recipes I picked had passion fruit in them, I don’t know what it is, but the fruit is somewhat alluring to me. The first recipe I tried was from Martha Stewart, and it was her “Cookie of the Month” a while back. The recipe was for coconut cookies with passion fruit curd. I thought it would be a instant hit with my taste buds! The cookies turned out very cute looking, but the wow factor for the taste was just not there for me.
The cookies I think needed a little more flavor or sweetness and could’ve been a little crisper. The passion fruit curd was good, but also needed a little more sweetness to it in my opinion. I almost thought I would like to add a little cream cheese frosting to it to mellow out the flavor and sweeten it up, but sadly I had none. I do have some leftover curd though and might try it tomorrow. I’ll let you know how it turns out. So, overall I wasn’t blown away, but the idea of the recipe does seem like a winner to me. I think I am going to tweak the recipe and try it again sometime. Well, for anyone for wants to give this recipe a try too here are some photos I took along the way. Let me know your thoughts!
Here is the recipe and photos of some Reese’s bars I made. This is a recipe from Pichet Ong’s book, The Sweet Spot, but I did tweak it slightly by using semi-sweet chocolate instead of milk chocolate. Although I do love milk chocolate with some desserts, I am definitely more of a fan of semi-sweet and bittersweet, so I thought I would try it instead. And believe me -they turned out sooo good! So without further ado here is the sinful recipe!
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