St. Patrick’s Day Cake
On March 11, 2011 by sixtyacrebakerI do enjoy a snazzy chapeau. Especially if it is edible.
This is a simple 7″ layer cake placed on a 10″ cake round. Place the fondant covered cake in the middle of the round. Roll out a strip of fondant wide enough and long enough for the brim, curling up the edges. Using a brush, paint a bit of water on the round (only a little) to help the brim stick and carefully place along the edges of the cake. The shamrocks are fashioned from lightly colored fondant cut out with a cookie cutter. softened the edges a bit with my fingers to give them a bit of movement. The buckle is simply rolled fondant covered in edible gold leaf, then brushed with a bit of bronze luster dust. I used just a bit of water to adhere all the elements onto the cake.
If you would like more details or further instruction on how I made this, please ask. I promise i won’t tell you that a leprechaun left it behind, at the pub I frequent.
Vintage Suitcase Dog Bed
On March 11, 2011 by sixtyacrebakerI don’t speak French, which is why it is slightly insane that I subscribe to French magazines. Aside from the few French words incorporated into the English language, I have not a clue if the prose is inspired or insipid. However, the photos
and creativity never fail to turn this punctual taskmaster into a daring daydreamer. A recent issue of Marie Claire Idees showed a small dog perched in a darling white-washed bed, fashioned from an old valise. At a romp through an overstuffed antique store I found this
With a bit of fabric, little ingenuity and sackful of patience (i am a horrible seamstress). We now have our own darling version.
the little girl in the bed is Dharma.