This is a Beach themed wedding cake I made for an associate at work about 4 years ago. Unfortunately, it shifted during transport, so is less than perfect.
I had a lot of fun with the shells and plumeria…..everything is made from white chocolate! I ordered some molds off Etsy, and just had a blast! I even got to eat my mistakes, which were many, as I experimented with the corrects colors I was looking for.
This is a spin off from my Keto Cakelets; I simply replaced the almond extract with Lemon extract. I also did not use little cakelet molds but rather a pan with an indentation designed just for fillings.
Recipe 1/3 Cup Milk or Cream 1-1/2 tsp Lemon Extract 2/3 Cup Butter chocolate or Real Margarine 2/3 Cup Lakanto Monk Fruit 3 large EB Eggs 1 Cup Almond Flour 1/4 Cup all-purpose Flour 1-1/4 tsp Baking Powder 1/8 tsp salt
Heat your oven to 350. Mix in the Eggs, Butter and Monk Fruit until smooth. Add the Cream and dry ingredients, blend until smooth again. Add in the Lemon Extract, and pour into your prepared pan. Bake for about 20 minutes at 350° F.
Once the cake is cooled (I squished my warm cake into this heart shaped pan, so that when cooled, it will retain the heart shape) prepare some sugar-free instant pudding with 2 cups cream, and 1/2 cup milk. Spread over the top, and decorate as desired.
I just realized that I forgot to post this card! I had quite a bit of fun, as I “cut down” the size of the flower (purple & black card) and since the flower is just so darn easy, it’s easy to have a card made, and then just rummage through your leftover flowers to embellish it.
This was pretty much finishing up the paper pack from Heartfelt Creations “Delightful Dahlias”, and for me, really branching out into the color orange.
Of course I didn’t really intend on orange, I kinda was hoping for that flame type flower, where it starts out as a pink and then near the tips has the orange/pink flame colored, but oh well!
Both of these are little folios, the square one measures about 6” x 6”, and the rectangle is about 5” x 7”.
I have a secret tag tucked in behind these bright pink dahlias – it has the light purple, organza ribbon bow on the top of it, and a little message on it.
The inside folio has a pocket with a gusset that will allow a thin candy bar, or package of hot chocolate, or some other fancy gift or gift card.
I was super excited to see that I won one of the monthly contests by Heartfelt Creations! Funny enough, on my FB post, I said that I already felt like a winner, because working on the flowers and playing with the beautiful paper helped me get out of a crafting slump!
I thought I had lost my crafting mojo for a bit there, but fortunately there was a little competition, and I found it again.
The first little folio was a little tricky, as the dahlia die cuts are quite large. I had to stamp them, scan them into my computer and reduce them, then print them out again – on thin card stock – and then fussy cut them out! I also created a little pocket inside the top flap so that the small tag (with the ribbon bow) could slide in, and be visible from the front. I’m actually sorta proud of myself! The bottom pocket only holds a postcard, but could easily fit a thin candy bar or special tea bags and/or a honey stick – or a gift card!
The second card is a tri-fold, and has a lot of components, including not just the candy bar, but also a little booklet and three smaller tags, which can be decorative, or used for photos or a message to the recipient. I really love this card, as I was really in a slump, but putting all the components together, helped me get motivated again. And dahlias are just plain gorgeous!
Thanks for stopping by! And I appreciate your comments!
This is a tri-fold card that I sent to my sweet mother-in-law, who is 88 years young! I’ve used HFC gateway dies, and their beautiful daffodil collection. The blue are supposed to be hyacinths….and the doves came from HFC (retired) Dogwood collection. I love these doves!
We love this salad, it is our all time favorite! This is literally a spicy salad, as it includes hot pepper and cinnamon – didn’t expect that, did ya?
Start off with a package of Fresh Arugula, about 5oz. Chop it up, but not too fine.
Sprinkle 1/4 tsp Red Pepper (ground) and 1/2 tsp Cinnamon (ground) over the dry Arugula, and toss well, very well. Next take a medium-large Granny Smith apple, and chop it up into bite size pieces. Chop 1/2 cup of your favorite nuts, I pick pecans! Toss in 1/3 cup Craisens
Mix all of it together, and then drizzle 1/4 cup of Panera’s Fuji Apple salad dressing over the top. Flip all upside down, and drizzle another 1/4 cup of the dressing over your salad. Now sprinkle some Goat cheese on top, or you could leave it off until right before serving, and let those who want it, add it to their salad at the table.
Keep in the refrigerator until ready to serve. (Call me crazy, but sometimes I like it even better the next day when the Arugula has wilted a little bit.)
Enjoy!! (Serves “4” with 23carbs per serving unless you add more dressing than called for)