This post is for anyone that swore they’d never pick up a camera. Because I swore. And for anyone that breaks out in a hot sweat when they have to pick up a camera. Because I sweat and I still sweat. If I can do it… you know how it goes.
Let’s get this started. Hi, my name is Melissa, and I’m a fauxtographer. [Hiiii Melissa.] And I don’t use the word fauxtographer loosely. I’m not trained. But somehow I have acquired a blog, a camera, and lots of food begging to be in the spotlight. I’ve learned a couple things along the way. Just a couple. The most important—light is either your friend or your enemy, you don’t need a fancy set-up to get started, and photography always has a way of keeping you humble. Always. Read more
Remember the Ahoy! It’s a boy! invites I shared with you a couple weeks ago? I told you I may or may not be making cupcakes with a cute DIY topper. Well, I wasn’t lying. It’s time for more sharing and free downloads!
This post includes DIY instructions for the sailboat cupcake toppers. Another post on the recipe for red velvet cupcakes and cream cheese frosting is to come. So sit down, get out a pen an paper (or just bookmark this page), and let’s get decorating!
Here’s what you’ll need: • Plaid Cupcake Liners (I ordered mine from Bake it Pretty. Sweet LuLu is another great resource for cute baking supplies.) • White Cupcake Liners (Always double up your liners so you can actually see the pretty liner. If you use one liner, when the cupcake bakes, the color of the cupcake will bleed into the liner thus losing its pretty pattern. Sad.) • Wooden Skewers (Think kabobs.) • Wire Cutters • FauxMartha Cupcake Sail Pattern • Printer • Textured, cardstock weight paper • Scissors • Exacto Knife • Cutting Board • Colored Duck Tape (or colored masking tape)
Here’s how to achieve the look (pictures below): 1. Make and bake your cupcakes, using a recipe of your choice. Remember to use 2 liners. Place the white liner inside the plaid liner. Allow cupcakes to fully cool before icing and decorating. 2. Meanwhile, cut wooden skewers about 5″ long using wire cutters or some other cutting utensil. Keep the side with the pointed end. Don’t worry if the wood begins to fray where you made the cut. We will cover that up shortly. 3. Print out the FauxMartha Cupcake Sail Pattern on textured cardstock. Cut out each sail. Using the longest side of the triangle (not the angle), cut an “x” at the top and bottom on a cutting board. Insert pointed end of wooden skewer into the top “x” on the printed side. Continue to insert the skewer through the second “x”. 4. Cut thin 1/2″ strips of duck tape. Place tape on the top of skewer where you made your original cut. Evenly fold over. Make 2 diagonal cuts to achieve a flag. Push sail up to give it that curved wind blown look. 5. Ice your cupcakes with the frosting of your choice. I use the Wilton Dessert Decorator Pro to ice my cupcakes. In order to get the thick swirls, I don’t use a tip. Place pointed end of the sail into cupcake and you’ve got yourself a cute sailboat cupcake!
If your visual, like me, these should help:
If you missed them, click here for the matching baby shower invites. Now that you have everything you need to get started, happy baby shower planning!
We don’t really do the corned beef and cabbage thing. It’s not our cup of tea. But you better believe we do the Irish Soda Bread thing though. With green decorations. Made out of ribbon, yarn, coat hangers, and craft glue. Yep, that’s how we celebrate.
Want to celebrate like us? Here’s how— 1. Make Irish Soda Bread. 2. While it’s baking, make decorations for the soda bread, duh! 3. Get out some yarn, ribbon, craft glue, scissors, and a coat hanger. 4. Cut the coat hanger into 2 pieces. Wash thoroughly. Dry. 5. Cut 8 2″ (or so) pieces of green ribbon. Add glue to half of the 2″ piece of ribbon and fold over, making sure the yarn is in the center of the fold. Repeat 7 times. Allow glue to dry for about 30 minutes. 6. Cut triangles into each ribbon. Attached the yarn to coat hangers. 7. Once bread is done cooking, decorate. 8. Take pictures and eat!
In a large bowl, beat together the butter and sugar until smooth. Add the eggs, and beat on high speed until the mixture is thick and light-colored, about 2 minutes. Stir in the baking powder, baking soda, and salt, then 1 cup of the wheat flour. Gently beat in half the buttermilk, then another cup of the wheat flour. Add the remainder of the buttermilk, and the final cup of all-purpose flour, mixing until smooth. Stir in the currants.
Spoon the mixture into a lightly greased 8″ round pan, and line the bottom with parchment paper. Drizzle the milk atop the batter, and sprinkle with the sugar.
Bake the bread in a preheated 325° oven for 1 hour 15 minutes, or until a cake tester inserted into the center comes out clean. Tent a sheet of aluminum foil over the top for the final 15 minutes, if it appears to be browning too quickly. Remove the bread from the oven, wait about 5 minutes, then carefully turn it out onto a rack to cool. Allow the bread to cool for at least 1 hour before slicing.