Creative Cucina

This is a sample Christmas card I made for my sister using Sweet Snowglobe from the Holiday Mini Catalog. It’s a single stamp, offered for $8.95 and it coordinates with the Sweet Treat Cups. Since this is going to be mailed, I decided not to use the cups (postage for 40+ cards would be crazy!)

For the base, I used Real Red Textured Card stock, layered with Old Olive and Whisper White. The top corners of each layer were rounded with the Corner Chomper, but you could also use the Corner Rounder Punch on the two single layers.

I used the SU Markers to color the snowglobe (Real Red, Soft Suede, Baja Breeze and Old Olive). Then, I added some Dazzling Diamonds to the snowy parts with the 2 Way Glue Pen.

To continue the glittery theme, I added 3 Glimmer Brads (in Real Red, Old Olive, and Soft Suede–Brights and Neutrals collection). By using the cropadile, I made sure each brad would be lined up.

Across the top, I stamped “Merry Christmas” from Christmas Greetings in Real Red ink, paper pierced below it and added some Soft Suede Polka Dot Grosgrain Ribbon.

The White layer is adhered with stampin dimensionals to the base.

And yes, I know it’s September and I just made a Christmas card. It’s a sickness!

🙂

These were the cupcakes I made for my daughter’s luau themed birthday party a few weeks ago.

Since it was a luau, I tried to stick with Hawaiian flavors and ingredients, hence the coconut, macadamias, and pineapple.

From left to right,

1. Chocolate Cupcake with Chocolate Ganache Frosting and Fondant Flower;
2. Hummingbird Cupcake with Cream Cheese Icing and Pineapple Flower (adapted from Martha Stewart); and
3. Chocolate Samoa Cupcake with Coconut Pecan Frosting and Fondant Flower (adapted from this recipe)

Here they were just before we sang happy birthday. Cupcake stand is from Target. Ruffled Baking Cups are from Wilton.

For my daughter’s birthday, we gave out giant lollipops as party favors. To make them more personalized, I added handmade labels and big striped ribbon. The lollipops were placed in a vase fitted with a block of floral foam and filled with sand.

To make the labels, I stamped “thanks” from Thank You Kindly in Rose Red ink. Below that, I stamped the heart from Something Sweet in Pumpkin Pie ink. Along the top, I used the curved sentiment from Something Sweet stamped in Old Olive ink. Using the clear mount version allowed me to bend the stamp into a tighter arch, fitting perfectly in a 1 3/4″ Circle Punch. That was layered onto a Chocolate Chip 2 3/8″ Scallop Circle Punch.

The ribbon is the 1 1/4″ Striped Grosgrain Ribbon in Marina Mist, Pumpkin Pie, and Rich Razzleberry.