I made this card for a 21st Birthday using a Freebie image by Saturated Canary. I coloured the image with the following Promarkers:
- Cool Grey 1, 2, 3, 4, 5 & Black
- Lavender, Lilac & Amethyst
- Dusky Pink & Ivory for the skin
I embellished ith with ribbon, card candi, glossy accents, stickles and die cuts from the Cricut Cartridge Ashlyn’s Alphabet.
I am entering this card into the Saturated Canary Challenge Black, White & one other
This luck girl also got half a dozen cupcakes to go with her card. This is my second attempt at using Marshmallow Fondant and my tappits letter/number stencils. Making marshmallow fondant seems to be easier than making any other type of material for decorating cakes such as flower paste or gum paste. I find it works well for cutting. I also used a butterfly cutter and embossing sheets that came free with a Cake Decorating Magazine.
Thanks for stopping by. I’d love it if you could leave a comment.
If you’re looking for something a bit different, really rich and a proper treat, then you have to make these cupcakes. Also it’s a nice loophole for anyone who has given up chocolate for lent! The easiest way to make these is to use a tin of Carnation Caramel; this stuff is so delicious, you could just eat it out the tin with a spoon. You can make your own caramel sauce if you like, but we’ll come back to that another day.
Makes 12 cupcakes
- 110g butter
- 240g light brown sugar or golden caster sugar
- 2 eggs
- 1/2 tsp vanilla
- 120g self-raising flour
- 120g plain flour
- 1/4 tin Carnation Caramel or 75ml homemade caramel sauce
- 50ml milk or cream
- Cream the butter and sugar together.
- Add in the eggs, one at a time, and then the vanilla.
- Combine the flours. Add one third of the flours and the caramel sauce to the butter/eggs/sugar and beat well.
- Add another third of the flour and the milk or cream and beat well.
- Add the remaining flour and mix until just combined.
- Spoon into muffin cases in a muffin tray (they should be approx 2/3 full).
- Bake in an oven at 180degC / Gas 4 for 25 minutes until a skewer inserted in the centre comes out clean.
Caramel Buttercream Ingredients
- 250g softened butter
- 500g icing sugar
- 1/4 tin Carnation Caramel
- 1/2 tsp vanilla
- 3-4 tblsp milk
Caramel Buttercream Method
- Put all the ingredients except the milk into an electric mixer and beat well. This may take a few minutes, so be patient!
- Add 1 tablespoon of milk at a time until you get the consistency needed for spreading/piping.
Assembling the cupcakes
- Using a cupcake plunger, apple corer or a spoon, make a small hole in the top of each cupcake and fill with some caramel.
- Pipe or spread the caramel buttercream on top of the cupcakes.
- Drizzle with some caramel and/or chocolate.
- Stick on the kettle and enjoy a deliciously rich caramel cupcake with a cuppa.
I’m showing this to Cheryl for Show Me Thursday. Sorry I can’t send you one in the post Cheryl!
I’m about 2 weeks too early making these, but the great thing about cupcakes is that they freeze really well! I made the wrappers using my new Cricut Expression die-cutting machine. Cupcake wrappers can be very expensive and there’s very little choice of style. With my Cricut and some compatible software I can use any paper and do pretty much any design I like.