I am in love with the sketch today! Thank you Lynn for creating such a fun sketch for us all to play with! WOW!I watercolored the diva's dress and gifts using my aquapainter and the lids on my ink pads. I covered a chipboard circle with some paper by Making Memories and cut it in half. I like the depth that using the chipboard gave the card. I wanted to do something a little different in the corners, so I put ribbons and it worked perfectly to put it across the extra pink space at the bottom of the image. I originally had saved that space to put a sentiment, but I think the way it ended up looks even better! What do you think?
A Manda card would not be complete without some stitching, so I stitched basic zig zags around the outside edge and over the ribbon to hold it all together. I truly love this sketch and if I get some more time today, I will try to stamp another card with it!!
Stamps: Rubber Romance, SU All Holidays Paper: Wild Wasabi, Whisper White, Prism Vibrant Pink, Making Memories - Brooke Paisley Ink: Versafine Black, Wild Wasabi, Regal Rose Accessories: Aquapainter, SU striped Wild Wasabi ribbon, Cuttlebug, Birds & Swirls folder, silver cord, small SU oval punch, red tape, singer sewing machine, white thread
It has been awhile since I have made cupcakes. Today I saw a card on SCS by jovialjudi, which totally made me want to make some with fluffy frosting. Since I have been sick, I was too lazy to bake them from scratch, so I made some using a cherry chip cake mix and then this awesome frosting recipe that I got out of a book called Cupcakes by Susanna Tee that I got in the mail over a month ago from Jen Marie (a friend here in the blogging world). The recipe is for white chocolate cream cheese frosting! I thought that sounded really yummy to go with cherry chip. Anyway, these are basic and simple, but I had fun making them. Might have to make some more cupcakes soon, I almost forgot how much fun it is to decorate them!!!
White Chocolate Cream Cheese Frosting8 oz. white chocolate
2/3 c. cream cheese
Break the chocolate into a small heat-proof bowl and set the bowl and set the bowl over a pan of gently simmering water until melted. (Or, do it in the microwave being super careful not to burn the chocolate -- in like 15-30 second intervals with stirring in between is good, until it is smooth). Let cool slightly. Put the cream cheese in a bowl and beat until softened, then beat in slightly cooled chocolate. Frost completely cooled cupcakes. Let chill in refrigerator for 1 hour before serving.
Comments
Hugs!
Yummy looking cupcakes!
That card is TO CUTE! You da' bomb girl :) But is that dust I see on the tabletop? LOL
Thanks so much for the swiss dots offer! (jumping up and down) I need to think about it and I'll get back to you - K. Guess where I went today?? Stampworks :)
LOVE it! LOVE the stitching!!!
Sending Inky {{{HUGS}}}!!
Thanks for answering
Nessie
Because of the white chocolate, if you keep them in the fridge until ready to serve, they firm up quite well. They are not super messy like frosting from a can, but you will still have some sticky fingers if you are feeding them to kids! HTH!
Amanda