Tutorial for Wild Roses Card

I’ve been wanting to do a tutorial for quite a while, but something always seems to go awry. Today, my camera for the video was just a little bit off center, so forgive this rookie videographer, please!

For this card, you will need a piece of 6” x 12” white cardstock, scored along the long side at 6”, to make a 6” x 6” square card base. Your designer papers should be cut to 5-7/8” x 5-7/8” to allow for a white border. I used Heartfelt Creations Wild Roses paper.

Designer paper 5-7/8” x 5-7/8”

Begin on the inside, placing the inside designer paper, along with your message and non-dimensional embellishments, then move to the front of your card.

Inside of the card

For this card, I cut a little doily out of 110# white cardstock, using Heartfelt Creations Rounded Window Frame die, (the next to largest one) and for the corners I used the Fanci-fold Pocket & Accents die.

Die for the doily
Corner embellishments

I cut the center circle out with my old Creative Memories circle cutter, placed dimensional foam on the reverse of my circle cut out, and then centered it on the doily. Then I glued the doily on the designer paper, centered, of course. I added the corner lacy pieces next, and then using flowers crafted from Heartfelt Creations Small Wild Rose die, I used hot glue to adhere them around the bottom left of the circle. Lastly, I added a sentiment from the paper pack, placed on shiny gold cardstock.

For the YouTube video tutorial go here. Thanks for stopping by, and see you next time!

Homemade Box & Envelope

I saw a neat tutorial on You Tube to create a boxy envelope for dimensional flowers, and thought I would give it a try. However, instead of 110 lb cardstock, I used chipboard, like I would to create an album cover. I lightly scored with an Exacto Knife and then folded the piece back, reinforcing it with some decorative Duct tape. This would probably be easier either making a smaller box, or having a much larger piece of chipboard. I used what I had on hand, as it was just a trial (and one that I will certainly use, even though not perfect).

My card measures about 6″ x 6″ x 1.5″ – the 1.5″ being the roses that is on tope of the card. So I measured my chipboard to be an 8″ square, scoring at 6.5″ along each side and one end. This makes up the back of the box, the bottom, and the two sides – you have to cut out a little square along the bottom on each side that is 1.5″ square – fold your pieces in and reinforce with the Duct Tape. then you will need a 6.5 x 6.5″ square of chipboard for the front – secure in place with the Duct Tape – perhaps even on the inside. For the top and the flap cut, 6.5″ x 4.5″, score along the long side at 1.5″ for the top, cut the corners on the 3″ side, and then secure to the back with Duct Tape.. Cover each folded piece of cardstock with Duct Tape as well, if you have not already done so. Then cut some paper to place on top of the Cardstock – I chose a light yellow, so the address would be easy to see by the postman. You can embellish the card as well if you like. Slip the card inside, secure the flap with either Score-Tape or some other glue, and it is ready for posting!

Wild Asters Card

Stuck at home for a few days, means more time to craft! This card is a three-fold made by Heartfelt Creations, and the paper is from them as well. Making the Asters is so easy, you just have to curl the petals back with your ball tool, and then turn them over and press the centers. I like to use three layers on my Asters (and my Wild Roses). The hardest part of this entire card was trying to keep glue off of the gold cardstock! On the very back panel, I also have a little lace pocket with two tags.

I’m very pleased with the way this turned out – One might almost say it’s semi-professional!

Another Pop-Up Card

Using some of the HFC Cherry Blossom Retreat, I thought I would play around with the fun pop-up cards I’ve seen on-line. It’s a little tricky, but once you get the hand of it, it becomes really fun and easy-peasy. This is only the 2nd or 3rd one I’ve done, so if I can do it, you can too!

Here is the pop-up inside

Isn’t it cute?! I think it turned out really well, and the cherry blossom are super fast and easy to make. Just adorbs!

Throwback Thursday

So this post is a year old! But I just wanted to revisit my cake decorating, I really need to get back to that! Aren’t those yellow roses lovely?

It’s been a little while since my last post. We’ve been busy! Not only did we get a small Hawaiian vacation since our last post, but I made another little mini-Album to put the Hawaii photos in, and a cake for a couple of my co-workers. Dr. Ray (nickname) and the boss had birthdays 2 days apart, so I really had no other choice but to experiment with a new carrot cake recipe, and use up some of my “practice” flowers. I just sorta threw them on haphazardly, and I think the cake looked nice, in a messy sort of way.

As to the album, it’s not quite what I expected, the colors are very bold, and the artists from Heartfelt Creations are amazing, as usual, but this particular paper pad (Tropical Paradise) perhaps would have been better suited to cards than a mini-album. Oh well, live and learn. That’s the whole idea of this blog, comparing my newest and current endeavors to previous ones, learning and improving as I go (hopefully).

Drop me a line, and let me know what you think. Here is a link to a little video I did of the album: https://youtu.be/SyDmibuZUj4

New papers and dies from Heartfelt Creations!

I’m loving the new papers and dies from Heartfelt Creations, and they will be certainly filling my days with joy! the most exciting new die this week, is the little bicycle!

I love the interactive element of the little gate on the front, don’t you? The first card is from their newest collection: French Country Cottage, and the second is a mash up of the tulips, the little gate from the hydrangea collection, and the stamp of the bicycle is from the French country cottage.

Semi-Low Carb “Bishops Bread”

My husbands Aunt Charlene passed this recipe down to her nieces and nephews, and most likely she got this from her own mother, Elizabeth Whitmore Lind. It originally called for bananas, maraschino cherries, chocolate chips and pecans, but since I am modifying it (to be lower in carbohydrates), I decided to add some raisins too! Of course the addition of raisins doesn’t help my carb count, and the maraschino cherries do not either, so for a very low carb quick bread, I would suggest eliminating both of those. I keep looking for reduced-sugar raisins and cherries, but so far have yet to find any.

So here is the recipe:

6 very ripe bananas mashed well
3 medium or 2 extra large eggs
1 cup Lakanto Monk Fruit (regular)
1 cup Lakanto golden Monk Fruit
2/3 cups sour milk, buttermilk, or sour cream
7 teaspoons baking powder
2 teaspoons kosher salt
1/3 cup oil
10oz sugar-free chocolate chips (I use Hershey’s)
1 cup coarsely chopped pecans
1 cup (drained) chopped maraschino cherries
1 cup raisins
1-1/2 teaspoons xanthan gum
2-1/2 cups all purpose flour (I prefer King Arthur brand, simply because it is not GMO, but you can use any all-purpose flour you like)
2-1/2 cups almond flour

Mix the bananas, eggs, milk, oil, and monk fruit well, until smooth. Add in the rest of the dry ingredients, starting with the salt and baking powder, again mixing in well. Add in the 2-1/2 cups all purpose flour, 1/2 cup at a time, then add in 1-1/2 teaspoons Xanthin Gum, and mix well. Next add the 2-1/2 cups almond flour, 1/2 cup at a time. when all is incorporated, you can either add the nuts, chocolate and fruit by hand (easiest) or you can mix with a paddle blade. It will be very thick.

Pour into 2 well greased 9×5 loaf pans, and bake about 75 minutes at 350°. Test the center with a toothpick, to make sure the center is done. Let cool completely before cutting.

So you will have a lower carbohydrate Bishops bread, but not carb-free – which makes it easier to stick to the diet sometimes, no?

No More Cake-Pops!

Once again, I let myself get lured into making cake-pops.  They are so cute!  I was looking (yes, on pinterest) just browsing, really, when I came upon some cake pops that looked like roses.  Roses!  I can make some fairly good roses out of gumpaste, and it seemed like a no-brainer. I had conveniently forgotten the joy of trying to swirl the cake pop into melted chocolate without having the cake ball fall off the stick. Or how difficult it is to have the correct consistency of melted chocolate so they aren’t too stiff.  Too late.  I was committed, and planned on taking 30 rose shaped cake-pops to church on Sunday. (Why? to “show off” how sweet I was?) By the time I was done, I really needed to get to church ‘cuz I’d said several bad words that day. I had some repentin’ to do.

First of all, I apparently made the mistake of using too much frosting.  Then, since I had never made “chocolate clay” before, while the cake pops were in the ‘fridge, I proceeded to work the chocolate.  Boy, that stuff is greasy!  After I finally managed to get it to a somewhat thinned consistency, I find that you can’t really make it as thin as you normally would for gumpaste, and that it easily cracks.  And doesn’t hold its shape too well until it cools again. So you have to hold each petal for about 3-5 minutes. Each. Petal. Things were coming along swimmingly, and I was on the second petal of the second row when. . .well, see for yourself:

The pretty little thing fell off its stick. Of course it did.  I’ve done some more research.  I went to Wilton, and went to Craftsy and Pinterest, and now I know that I made my cake balls too big. And I used too much frosting. And I probably left them in the ‘fridge too long.  And I’m starting to wonder if the people in the videos I saw, who were making the cake-pop roses were actually using real cake, because, seriously, I don’t think there is any way this could work.  The cake is just too heavy.  But you all can try for yourselves.  I’ve already done the research for you, perhaps you’ll have better luck.