Let me show you what I have created for this challenge. Our instructions were to use: orange, turquoise, green, brown and another optional color of your choice (of course I choose pink!)
Materials used:
- Colorbök yellow card stock
-Pink ribbon from Michael’s
-Twine from The Twinery (Lemondrop and Pink Sorbet)
-My Pink Stamper's Simply Sweet Occasion stamp set.
-Cupcake cup 1 and 3 from Cricut's Sweet Treats
-DCWV All About Girls Matt Stack
-White gel pen
-Glitter glue from Micheal’s $1 bin.
Instructions:
First I decided to cut the card base at 6 inches by 9 inches. I then creased it in the middle
After that I cut the stripe background from the All about Girls Matt Stack at 4.5 inches by 3.5 inches.
I attached the pink ribbon using Robyn's "cheater method" and then placed a small piece of polka dot paper (all from the All About Girls stack) over it, this was cut to about 1.5 inches by 4.5 inches
After that I tied some twine around the ribbon and left it in a knot.
I stamped the "My Sweet One" stamp from Simply Sweet Occasions on a small piece of turquoise paper and added some stitching around.
I cut the first cupcake at 2.5 inches and the second cupcake at 2 inches. I used glitter glue to embellish them and my zig glue pen to assemble them.
That’s not it! I also decided to make some very yummy PINK velvet cupcakes in honor of this wonderful occasion. I made these while babysitting my 5 year old cousin, she enjoyed getting to make pink cupcakes! We found the recipe in a book she gave me for my graduation. It's called Tina Cocolina, she got it for me because she knows how much I LOVE CUPCAKES! Anyways, the recipe was for red velvet cupcakes, but we decided to put pink food coloring instead. If you want to buy this book go here.
As for the recipe, you'll need to read the book to find out! I will provide you with another recipe I used to create more pink velvet cupcakes the next day. We had around 50 mini cupcakes. I brought them to work the next day so they would not go to waste and not a single one was left over! Here is the recipe for the second batch I prepared:
Recipe courtesy of Taste of Home
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1/8 teaspoon pink paste food coloring
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
Directions
In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
Directions
In a large bowl, cream the butter, sugar and food coloring until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Meanwhile, place white chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Stir in butter. Transfer to a large bowl. Chill for 30 minutes, stirring once.
Beat on high for 2-3 minutes or until soft peaks form and frosting is light and fluffy. Cut a small hole in the corner of a pastry or plastic bag; insert #30 star tip. Fill bag with frosting; frost cupcakes. Sprinkle with coarse sugar and edible glitter. Store in the refrigerator.
NOTE: I used my new mini cupcake maker. I placed about a tablespoon of batter in the mini cupcake tins and cooked them for about 8-10 minutes. The mini cupcake maker looks like a panini press, I purchased mine at Macy’s.
