Happy Birthday Pin

Hey Crafty Friends-

I have been so loving my doilies and scalloped circles lately, that I have been using them in all my projects. Today I created a Happy Birthday Pin and added a little shine with the scalloped circle tool from Epiphany Crafts. Turned out so cute. Hope you like it........Come back soon for more inspiration!

Trendy Twine Guest Designer

Hey Crafty Friends-

Today I am the guest designer for Trendy Twine! I am so excited to be able to create this fun Valentine Banner using my new favorite Cherry Cupcake twine.

I layered 2.75 inch craft cardstock scalloped circles cut from my Cricut Preserves cartridge on top of 4 inch doilies. They have been run through the Big Shot with a Swiss dot folder and the edged have all been inked with Stampin Up Rose Red ink.  The hearts were cut from the Sweet Treats cartridge at 2 inches and the letters were cut at 1.5 inches. The letters as well as one of the scalloped circles were cut from white glitter paper.  All the layers were popped up on foam dots for dimension.

Glue dots were used to connect the doilies together. I then added buttons tied with Trendy Twine bows for a little extra cuteness. Then the twine was tied on the ends to use as hangers. SO CUTE! I am so happy with my finished project! I hope you like it too. If you would like to pick up your own Valentine Twine please go to AnniesPaperBoutique.com to purchase. Thanks for stopping by and come back often for more crafty fun!

Sweet Cards & Decadent Desserts Blog Hop

Hey Crafty Friends-

Welcome to the hop! I love the way this cute little project turned out. I hope you like it too.

MAD ABOUT YOU CUPCAKE TOPPER VALENTINE!

I cut 2, 2.75 inch scalloped circles out of craft cardstock from the Preserves Cricut cartridge and glued them together, inserting a toothpick inside. I cut a 2 inch heart out of DCWV Sweet Stack. I inked the edges of the scalloped circle with Stampin Up Rose Red, and inked the heart with Chestnut Roan. I also stickled the scallop. The Mad about you is from the Close to my Heart stamp set MAD ABOUT YOU. And the To: and From: are also CTMH. I popped the hear up on foam dots, added a couple small gems, and a bow made from Trendy Twine Strawberry Cupcake. I love when my ideas turn out so cute! Now on to the recipe. What better than DARK CHOCOLATE CUPCAKES and BUTTER CREAM FROSTING to go with this Valentine:

CUPCAKES
Ingredients

• 2 cups boiling water
• 1 cup unsweetened cocoa powder
• 2 3/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 1/4 cups white sugar
• 4 eggs
• 1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease cupcakes pans or use paper liners. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the prepared pans.
3. Bake in preheated oven for 15 min. Check and add additional time if needed. Timing depends on oven. Allow to cool.   

            

FROSTING

Ingredients:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
  Easy-Add clear vanilla extractAdd to shopping list clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Step 1

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Hope you enjoyed visiting my blog today! Hop on over to the next blog on the list!

Dena : http://missdjones.blogspot.com/

Anita : http://www.anitaandbugs.blogspot.com

Janet : http://janetscreativeworld.blogspot.com

Nicolette : www.beyondscrapin.blogspot.com

Jearise : http://lorbysworld.blogspot.com

Jamie : http://myamusinglife.blogspot.com

Kerri : http://www.crafttimeandcupcakes.com/   <------------- you are here

Melissa:http:..www.timeweavers.wordpress.com

Kristy - http://scraptasticalkreations.blogspot.com

Zenita: http://www.scrappinwithz.blogspot.com