Monday, April 25, 2011

DIY Food Display Stand

Once again, I'm not too sure where I originally saw this idea (blogger addiction confessed)... but when I saw it, I knew immediately I had to make my own!

I fell in love with these plates at Target this week and decided to give'em a shot. The best part about buying these types of plates is that they are food safe. If you use the awesome tin plates (located in the wedding section) at Dollar Tree, they are NOT food safe. Especially, if you get creative and spray paint them with fantastic acrylics and use a sealant. But, they are great otherwise. 

FIY: Please forgive the craziness of these pictures. You will see, well... pictures within pictures, randomness, dust, and maybe a little bit of me in the mirror. Hence, the one below... Hello, legs. Who says you need a craft table to be crafty? Just grab your closest flat surface, dust or no dust, and create!


What you WILL get at Dollar Tree: 
Candle Holders (# depends on how many tiers you want)
Fix-All Adhesive


Your actual plates can come from anywhere... even your home. Have any cute summer or vintage plates you have left from an old set tucked away? Bring'em out and get creative! These are wonderful gifts and highly personalize-able. <-- No, I did not make that up. 


When using the glue, you apply to both surfaces, wait 10 minutes and then stick together. Then, it is suppose to rest for at least 24 hrs before handling. Ok, so a little patience is also required... but it's worth it.


You can create single tiers, such as these...


Or stack them babies up! 


Keep your eye out for other candle holders... I found this one, below, for $2.99 at Cato. Yes, Cato. I had no idea. 

Oh, and the beautiful lady to the left of the holder, you can thank her for the Strawberry cake recipe/cupcake inspiration. She will be quite flattered. 


The 2-tier is actually one of her birthday gifts and the one below is going to reside in the Jones Home. Don't worry... she won't see this in time to ruin the surprise. 


Store bought 2-Tier Display at Target: $16.99
DIY: $9.00

Creative DIY savings. Nothing compares.

No. Nothing.

Have Fun,
Danielle

Sunday, April 24, 2011

Strawberry Cupcakes!

Ever since I was a child, my grandma would always ask my brother and I which kind of cake we wanted her to make. Without a doubt, it was always her Strawberry Cake. 

A few weeks ago, I decided to give her cake a shot in a cupcake and try a new topper I found on another blog (sorry, I don't remember which one or I could give credit where it is due). 

They turned out so cute (and yummy)! 


Here's to you grandma...


Cupcake Ingredients:
Box Strawberry Cake Mix (& fixings according to box)
1 Large Strawberry Jello - The Secret Weapon
1 Can Condensed Milk

Buttercream Frosting (the BEST): SavorySweetLife

In the words of Paula Deen, this recipe is "Stupid Easy." You add the jello mix to cake mix and then follow the directions on the cake mix box, bake and cool.




Make sure you do not fill your liners more than 2/3 full or they will look like red mushrooms instead of cupcakes. Trust me... experience here.


Ok, here's the thing. Because the Pillsbury cake mix has pudding in it, the mix becomes a little heavy with the Jello added and they will drop in the center a little. Personally, I like this. Especially when you bite into it and see the icing in the middle. You could even fill it with a yummy cream and then ice it on top. You just have to take the dip into account when you buy or make your icing. If you use the buttercream icing recipe from Savory Life (which is imperative because it is perfect), you have to double it because it only covers a dozen cupcakes, dip or not. 

If you decide to try this in cake form, use another mix like Duncan Hines and you do not have to worry about the top falling. 

After your cupcakes have slightly cooled, take a toothpick, poke holes in the tops and spoon about a tablespoon of condensed milk on top. In the picture below you can see how the cupcakes in the back have soaked it up. When you do this, you want the cupcakes to be warm, not hot. Then, store in the fridge for at least an hour before you ice.


You can leave the cupcakes at this point or...


Have some FUN! 
Here's what'cha need:


It's all about the MINI! 
Mini M&M's, Mini Reeses, and Two Sized Sprinkles.

Pipe a small amount of icing on the Reeses, add your small sprinkles, and top with a red M&M. Let me tell you now... be ready to hunt for those little candy coated cherry wanna-be chocolates. I only needed 6 and I had to pour out 3/4 of the tube to get them. 

Add your larger sprinkles to your cupcakes and the gently place your "mini" cupcake on top. Your done!


Store these puppies in the fridge and pull out about 20 minutes before serving. Have fun and enjoy!

Cheers to Tradition,
Danielle