College Send-off Party

A dessert table for a high school graduate soon to be leaving for college. The tablescape and bulletin board were filled with momentos and photographs from the lasts four years. They served as great conversation starters as well as a fun trip down memory lane for those who shared in the special times.

Mini Peach Cobbler

Batter

1 ¼ cups all purpose flour

½ cup granulated sugar

1 ½ teaspoons baking powder

½ teaspoon salt

1/ 2 cup milk

3 tablespoons butter, melted

4 peaches, peeled and sliced

Streusel

1/3 cup all purpose flour

2 tablespoons brown sugar

2 tablespoons granulated sugar

1 teaspoon ground cinnamon

3 tablespoons butter, cut into small pieces

Preheat oven to 400 degrees. Coat two pans with 12 square cavities (2 ¼ inches x 2 ¼ inches) with non-stick cooking spray and set aside.

In a large bowl, combine all ingredients of the batter and stir until just combined.

Press evenly into the cavities of the pan. Distribute the sliced peaches and their juice among the wells.

In a small bowl, prepare the streusel with a pastry blender or fork, crumbling all the ingredients together until the size of peas. Sprinkle over the peaches.

Bake at 400 until golden, about 16 – 18 minutes.

Makes 18.

If desired, serve warm with a small scoop of vanilla ice cream.

Centerpieces were globes, books and flower vases.

Photography by Marisa Gearin
Pinwheels by Twirlie Whirlies

Freedom: July 4th Dessert Table

 Menu:

Strawberries and Cream

Rootbeer Float Cupcakes

Mixed Berry Muffins

Brown Sugar Cookies

Mini Cherry Pies

{Featured on Amy Atlas}

 Doll size bike decorated with ribbons, reflectors, and milk 

bottle cap.

 Digital Paper printed on cotton fabric sheets, cut into 

triangles and ironed on.

 Edible images on cookies with fondant and edible glitter.

 Cupcake Thief.

Etsy Vendors:

Ticket Booth     Vintage milk bottle caps

MooandPuppy     Digital Paper

PeachPopsclipart     Tricycle clip art

BettyandBarclay     Fabric bunting

DottieRoseStudio     Light reflectors

Father's Day Cupcakes and Cookies

I loved the idea of every Dad taking the day off from work, throwing off his tie, and going fishing.

That was the inspiration for the cookies and cupcakes I made for Father's Day.

The cupcakes were decorated with fondant, using a 2 inch circle cutter. Details were cut by hand. A stamp was used for the ties.

 A Wilton mold was used for the buttons.

 Sugar cookies topped in fondant with stripes and dots.

Origami Father's Day Card 

Buttons adorn vanilla cupcakes.

Photography by Charles Marinaro and Associates, LLC

Striped Paper from www.squiggledot.etsy.com

DIY Cupcake Stand

 Supplies:  2 Pencil Holders (Michael's)

                       3 6 inch cardboard cake rounds

                       3 8 inch cardboard cake rounds

                         3 10 inch cardboard cake rounds

                 5 pieces of decorative paper

             2 yards of 3/8 inch ribbon

                                 scissors, glue stick, tape and a glue gun

                        Tape 3 boards of each size together for strength and stability.

      Cut the paper the appropriate size and glue on.

     Cover the pencil holders with paper as well.

Carefully mark the center of each board and use a glue gun to

attach the pencil holders in the middle of each. attach ribbon with a glue gun.

Add cupcakes! The stand will hold 18 cupcakes.
*Pink and Turquoise Digital Paper Pack from
SheryKDesigns etsy.com.

Piped Peeps on Cupcakes

Piped Peeps on Cupcakes

I love peeps and cupcakes. There is really no need for icing to get in the way.

I used an Ateco # 805 and piped directly onto mini cupcakes. 

Then I sprinkled them with sanding sugar.

The recipe says to use the marshmallow immediately. 

I managed to decorate 16 cupcakes before the marshmallow was to set-up to pipe.

Be careful direction you pull the tip away, or you might make an elephant, instead of a peep.

The recipe I used was from Martha Stewart.

Marshmallow for Piping

Use this recipe to make our homemade marshmallow treats.

Martha Stewart Living, Volume 89 April 2001

• Yield Makes about 1 1/2 cups

Ingredients

• 1 unflavored gelatin (2 1/2 teaspoons)
• 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup
• 1 cup sugar

Directions

1. In the bowl of an electric mixer, sprinkle gelatin over 1/3 cup cold water. Allow gelatin to soften, about 5 minutes.
2. In a small saucepan, combine 1/4 cup water and sugar, and stir over medium-high heat until sugar is dissolved. Stop stirring, and place a candy thermometer into sugar water; wipe sides of pan with a wet brush if sugar crystals have splattered up. Boil sugar until temperature reaches the soft-ball stage (238 degrees). Remove syrup from heat; add to softened gelatin. Using the whisk attachment of an electric mixer, hand-stir the mixture a few minutes to cool; place bowl on the mixer stand. Beat on medium high with the whisk attachment until soft peaks form and the marshmallow mixture holds shape, 8 to 10 minutes.
3. Transfer marshmallow mixture to a large (14-inch) pastry bag fitted with a 1/2 inch (No. 11 Ateco) tip, and use immediately.

There is a step by step picture tutorial here:

http://www.marthastewart.com/how-to/sugar-coated-marshmallow-bunnies-and-chicks

Fantasy Fondant Flowers

Use two different round cutters and a gumpaste/fondant mixture,
commonly referred to as 50/50 paste.

 

Roll out paste very thin on a board dusted with cornstarch to prevent sticking.

Use a ball tool and a foam pad to soften the edges by rolling them.

Dry the circles on a flower former.
Make a variety of styles.

Centers for the flowers are made using the gemstone mold from First Impressions Molds.

Attach all of the flower pieces using edible glue or piping gel.

Flower center molds can also be used.