Thinking to make one now, you may visit The Brides Cafe for the DIY step-by-step instruction. Have Fun : )
images via: i love lolli blog, the brides cafe, shelter pop, inspire co
Beautiful Handmade & Design by Tulle and Feathers
I felt like I just celebrated the New Year not too long ago, and now the Valentine’s Day is coming around the corner. Prepping early and trying to find something cute & sweet for my dear friends, and I came across this fun DIY project from Martha Stewart. It also offered a how-to video on its website. If you are planing a V-day wedding, it will be cute giving out the soaps as wedding favors or Thank You gifts for your closed friends & family. Enjoy!!
Tools and Materials
Nonstick 9-inch square pan
Heart-shape cookie cutter
Glass measuring cup
Glycerin soap
Bench scraper
Soap colorant or food coloring
Spray bottle filled with rubbing alcohol
Cutting board
Needlenose pliers
1/8-inch metal letter stamps
Masking tape
Heart-Shaped Soap How-To
We used a 2-inch cookie cutter (1 inch high) and 2 1/2 pounds of glycerin soap-sold at crafts stores-to make 16 hearts.
1. Depending on your equipment, yields may vary. To determine how much glycerin you’ll need, fill pan with water to 1/4 inch below height of cookie cutter; pour water into measuring cup. Record amount; discard water.
2. Cut soap into small pieces with bench scraper; fill measuring cup. Microwave on medium heat until melted; stir. Add soap and heat until you’ve reached the water amount. Add colorant; stir. Pour liquid into pan. Spray with alcohol to eliminate bubbles.
3. Let harden at room temperature, 2 hours. Freeze 10 minutes.
4. Turn upside down onto cutting board. Create soaps with cookie cutter; pull cutter out with pliers if it sticks. Tape stamps together to form words, and imprint on soap, applying light, even pressure.
Poire William Mousse with Caramel Biscuit – make 8 -10 individual cakes
Caramel Sauce
275g caster sugar
110ml whipping cream
135g unsalted butter, coarsely chopped
1/3cup water
1tsp fleur de sel
Combine sugar and water in a saucepan and stir over medium heat until sugar dissolves. Bring to a boil and cook for 8-10 minutes or until dark-amber in color then remove from heat. Carefully add cream, butter and fleur de sel (mixture will spit) and stir. Return to heat and cook for 3 minutes or until smooth, remove from heat. Pour caramel into an airtight container, let cool and store in the refrigerator.
Caramel Biscuit Cake
Italian Meringue
4 medium egg whites
80g caster sugar
4 medium egg yolks
20g caster sugar
60g cake flour
40g cornstarch
3tbsps caramel sauce
Preheat oven to 425°F/210°C. Grease a 43cm x 30cm jelly roll sheet with butter and line it with parchment paper, set aside. Sift together the cake flour and cornstarch twice then set aside.
In a dry clean bowl, whip the egg whites on medium speed until foamy and the color turns white. Gradually add the sugar, increase the speed to high and continue to whip until stiff peaks form – the whites should be firm and shiny, about 5 minutes.
Whisk the egg yolks with the sugar until pale and creamy. With a rubber spatula, gently fold 1/3 of the meringue into the egg mixture until just combined then fold in the rest of the meringue and fold until just incorporated. Add in the sifted flour mix and gently fold until combined.
Fit a piping bag with a 3/8 inch (1cm) round tip, fill it with the cake batter and pipe identical wavy lines touching each other. Using a spoon, drizzle some warm caramel sauce over piped batter.
Bake for 10 minutes or until golden. Remove from oven and transfer to cool on the cooling rack. Once cooled, using a ruler cut out stripes that are slightly shorter than the height of the mousse rings that you’re using. Also, stamp out cake bases using mousse cake moulds. Place the mousse moulds on a tray, roll up a cake stripe, place it inside the mould then put a cake base inside each mould; set aside.
Poire William Mousse
Crème Anglaise
175ml whole milk
8 medium egg yolks
60g caster sugar
8g powered gelatin
40ml water
½tsp vanilla extract
350ml heavy whipping cream
45ml Poire William liqueur
For the crème anglaise:
Sprinkle the powdered gelatin over 40ml of water. Bring the milk to about simmer over medium heat. Meanwhile, whisk the egg yolks with the sugar until pale and creamy. Remove from the heat and add a little of the hot milk to the yolk mixture to warm it, whisking constantly to keep the yolks from cooking then pour the egg yolk mixture into the hot milk (pan), whisking constantly as you pour.
Return the mixture to the stove and warm it over medium heat, whisking constantly. Let the custard cook until custard is thick enough to coat the back of a spoon, 3 – 5 minutes then remove from heat. Add in the pre-soaked gelatin, stirring until completely dissolved. Using a fine sieve, strain the custard into a clean bowl then whisk in the vanilla extract, stir to cool.
For the whipped cream:
Beat the heavy cream over medium speed until soft peaks form. Gently fold the whipped cream into the crème anglaise, fold until just combined. Fold in the liqueur until incorporated. Pour mousse into mousse cake moulds lined with caramel biscuit till full and level with an icing knife, place in fridge to set for at least 3 hours or overnight.
Chantilly Cream – 1½ cups
200ml heavy cream
2tbsp caster sugar
Place the cream and sugar in a bowl and whip until semi-stiff peaks form over medium speed. Chill in the fridge if not noting immediately.
Decorating the cakes:
Using a fine sieve, gently sift cocoa powder (sparingly) over the cakes. Spread a thin layer of nappage (natural glaze diluted 1:10 ratio) using an icing knife – move the knife over the top of the glaze to get a smooth and mirror-like appearance.
Unmold the cakes by wrapping a hot towel around the mould for 10 second then use your fingers to push the cake upward, repeat this process with the rest of the cakes. Pipe some Chantilly cream on top then finish with half of a mini pear and a sprig of parsley.
This is such a cute find from a talented DIY designer, Larie Cinotto. Have Fun!!
You may visit OnceWed for complete instructions and a template for the birds.
Another lovely DIY project from Martha Stewart, it’s just prefect for a festive white wedding. Have Fun!!
Tools and Materials:
- Low-temperature hot-glue gun
- About 51/2 feet of 1-inch-wide silver double-faced satin ribbon 6-inch
- Styrofoam disk (1 inch thick)
- White tissue paper 20mm and 30mm silver-ball floral ornaments
- White floral tape
Wreath How-To
1. Cut out center of disk, leaving 11/2-inch-wide ring. Hot-glue ribbon to inner and outer edges of ring.
2. Make flowers; you’ll need about twenty for one wreath: For one flower, trace a round object on tissue paper to create three 3-inch circles; cut out. Stack circles; poke wire end of one or two floral ball ornaments through center. Slide circles up wire, ruffling them as you go, to shape petals. Wrap base of flower and wire with floral tape; trim stem to 11/2 inches.
3. To secure each flower to wreath, apply a dab of hot glue on ring, insert stem through glue into foam, and press flower base onto glue. Leave a 1-inch gap bare for hanging ribbon. Loop a 24-inch length of ribbon around wreath at gap; spread petals of adjacent flowers to cover (add flowers if needed). To hang, tie ribbon ends, and slip over removable self-adhesive hook placed upside down inside pew (check with church about restrictions first).
What an adorable calendar designed by Shutter Sisters!! They offer the free download template that you can just simply make this personalized calendar at home. Wouldn’t this be a lovely holiday gift or even save-the-date card for your 2010 wedding?!
What a creative & fun idea?! Instead of a traditional guest book, the bride and groom prepared a tree canvas for their friends and family to thumb print onto the branches with their names.
Image via: stephanie williams photography
Thanksgiving is always one of my favorite holidays. Let dress up your Autumn wedding with all these fun decor from Paper Source!!
ACORN, OWL, WHEAT BUNDLE PLACE CARD KIT: adorable way to welcome your guests!!
FALL LEAF WREATH KIT: use it as your table centerpiece with fall color candles place in the middle, pew decor with a brown bow tied on top of the wreath, picture frame to showcase your family and engagement pictures.
LEAF, OWL, THANK YOU STICKERS: stick them on the votive vases to light up the room with a personal touch, put them on your little guests as a special gift to welcome them, use them on the favor box to show appreciation to your dearly guests.
Such an easy and cute idea to dress up your gifts!!
Visit NICE PACKAGE BLOG for the step-by-step tutorial video and free printable DIY Vintage Photos. Have Fun!!
