Saturday, July 12, 2014
Clear Scraps Send It Clear Card and DCWV's Birthday Stack in 12x12 and 6x6. I fussy cut a lot of it and added twine for the banner affect. The Birthday Wishes is Rubber Café stamped with black ink. The hardest part was hand cutting each of the elements and meticulously matching everything up to lay right. The chocolate icing was made using a Viva Decor' Pearl Pen in brown and adding swirls and layers until it resembled icing. It took a long time to dry, but really made it look so yummy!! #ClearScraps #SendItClearCard #Cupcake #DCWV #SimonSaysStamp #Challenge #PaperCraftersCorner
I am posting this for the following challenges:
Paper Crafter's Corner: Birthday
Simon Says Stamp Blog Challenges: Make it from scratch
Simon Says Stamp Blog Wednesday Challenge: Make it Clear
Sunday, July 6, 2014
Hope you enjoy it!
Challenges: Paper Crafter's Corner Challenge 57
Red carpet Studio: RCS#73
Saturday, June 28, 2014
Challenges I am entering:
I was inspired by the pic's black background and swirls throughout from the bird images.
Red Carpet Studio Challenge:
Create a project that includes ribbon in some way.
SimonSaysMondayStampChallenge: "I ought to use this more!" And that was easy because I haven't used my Cuttlebug nor my Copics nor any of my ribbons, and I have a ton of them! So I got to feel like I really accomplished something with these 3 challenges in making this one card! Now to try to finish some of my scrapbook layouts I have been working on! :)
I hope you enjoy it!
Wednesday, May 14, 2014
Saturday, May 3, 2014
Zutter Bind-it-All the night before leaving on my vacation so that I could journal my travels and remember all my adventures! This really helps me when I get back home and try to scrapbook my layouts. I used a store bought Postcard and the black as well as the white Zutter journal pages, and their acrylic for the cover. Black O'wires in 3/4 inch.
Friday, May 2, 2014
Challenge: Paper Crafter's Corner
Sunday, February 2, 2014
You will need a 14 cup Truffle bowl or dish.
10 oz Angel Food Cake either by cooking it homemade or from your grocery store bakery. You won't be using all of the cake!!! Cut or pull apart into 1" cubes.
1 Pint Blueberries
2 Pints or 1 Quart of Strawberries
For Cream filling:
1 small can, 6.5 oz, of Reddi Whip Extra Creamy Whip Topping
Borden Eagle Brand Condensed Milk (Fat Free)
1 package sugar-free White Chocolate Pudding Instant Mix (Sugar Free)
Water ~~1 cup
Cook cake according to directions on the box. Cake needs to cool down before assembling.
Filling mixture: Get a 2 cup measuring cup and add 3/4 cup water approximately, then pour condensed milk into the water. After all the Condensed Milk has been added, stir the mixture. Add more water to bring mixture to 2 cups. Pour into large mixing bowl.
Using an electric mixer mix with the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. When finished, fold in whip topping, gently, and put into refrigerator until ready to use.
Wash all berries, remove stems. Use egg slicer to cut Strawberries into sections. Set aside.
Layering: 1" portions of Angel Food cake on bottom. There are two layers, and you decide how much you want to use so put 1.5 to 2 inches of the cake. Next, the majority of the blueberries, holding back some for the top, as seen in the picture. Top with HALF of pudding mixture, spreading it gently over lower level.
Now for the second layer of cake cubes, but this time use a layer of strawberries. Spread remaining half of pudding mix on top of that. Arrange the pretty top with strawberries fanning out from the middle with blueberries as the center. The Torte should be refrigerated until ready to eat. Good luck keeping the family away from it before your guests get to enjoy it.