{pictures courtesy of Brides.com and The Knot.com}
Category: Wedding Cake
DIY Wedding Cake Toppers
I was browsing the Design Sponge web site when I found this adorible cake topper idea. This idea came from two readers named Luke and Brian who were married last October. Luke and Brian were on the search for a unique topper that would look wonderful on a stand of cupcakes. So, they created these little birds that were built to resemble the happy couple. If you ask me, they couldn’t have come up with anything more adorible! If you like these funky little birds, check out the DIY instructions below!
DIY wedding cake toppers
What you’ll need:
-paper and pencil to sketch
-white styrofoam
-knife or carving tool to carve the foam
-sand paper
-craft glue
-white tissue
-glitter, beads, pins and decorative details like buttons, fabric covered wire and pipe cleaners
1. First we sketched out our ideas based on a photo of us, then decided (by making a mock up of the cake) what size we wanted the final piece to be.
2. We then carved the body and head shapes out of white styrofoam, sanded them smooth with sandpaper and applied a layer of craft glue to harden and gloss.
3. Then we added a few thin layers of white tissue and craft glue to give a hard smooth surface on which to work.
[From here on out the decorative details are up to you…]
4. The bodies were then covered in fine glitter to look like sugar and eyes (made of beads with flathead pins attached) were pinned into the foam forms.
5. The wings and tails were made of tweed fabric (with a layer of clear glue to shape them and keep from fraying).
6. The beaks and legs are toothpicks dipped in glue and and glitter.
7. Brian’s eyeglasses are made of fabric covered wire and Luke’s hat is made from the top of an acorn!
Silver and Gold
Pictures courtesy of Martha Stewart and The Knot
30 Cake Cutting Song Options
1.Sugar Sugar-The Archies
2.Sweetest Thing-U2
3.How Sweet It Is-James Taylor
4.Cut The Cake-Average White Band
5.Eat It-Weird Al’
6.Recipe For Love-Harry Connick, Jr.
7.All My Life – KC and Jojo
8.Ain’t That A Kick In The Head-Dean Martin
9. I Got You Babe-Sonny and Cher
10.When I’m Sixty-Four-Beetles
11.Little Moments-Brad Paisley
12.Pour Some Sugar On Me-Def Leppard
13.Sweets For My Sweet-CJ Lewis
14. L-O-V-E -Nat King Cole
15.You’re The One That I Want-Grease
16. Ice Cream– Sarah McLachlan
17.I’m A Believer-Smash Mouth
18.Happy Together-Turtles
19.Grow Old With You-Adam Sandler
20. How Sweet It Is-Michael Bublé
21. I Can’t Help Myself-The Four Tops
22. Sweetest Thing-Lauryn Hill
23.You’re My Best Friend-Queen
24.Lets Do It-Alanis Morissette
25.Love and Marriage – Frank Sinatra
26. Sweet Thang– Mary J Blige
27. Sweets For My Sweet-THE SEARCHERS
28.Build Me Up Buttercup-The Foundations
29.Going To The Chapel Of Love– The Shirelles
30.Fruitcakes– Jimmy Buffett
Red Details
Table design from Rebecca Thuss.
All other pictures are from Brides.com and The Knot.
Ring bearer pillow
Champaign and Roses Wedding
Bouquet, centerpiece, favors, and isle flowers designed byRebecca Thuss.
Wreath, place cards, and cake courtesy of The Knot.
Champaign, stationary, and hors d’oeuvres courtesy of Brides.com
Purple and Cream Beach Wedding
pics from Martha Stewart and Brides.com
Frozen Cheesecake Bites Recipe
SERVINGS: 66
METHOD: Freezer
TIME: Prep: 1 hour + freezing Bake: 40 min. + freezing
Ingredients:
* 3 packages (8 ounces each) cream cheese, softened
* 1-1/4 cups sugar, divided
* 1-1/2 teaspoons vanilla extract
* 1/2 teaspoon salt
* 4 eggs, lightly beaten
* 9 squares (1 ounce each) semisweet chocolate, chopped
* 3/4 cup heavy whipping cream
* 1/2 cup graham cracker crumbs
* 1/2 cup English toffee bits or almond brickle chips, crushed
Directions:
Line the bottom of a 9-in. springform pan with parchment paper; coat paper and sides of pan with cooking spray. Set aside. In a large mixing bowl, beat cream cheese, 1 cup sugar, vanilla and salt until smooth. Add eggs; beat on low speed just until combined. Pour into prepared pan.
Place on a baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.
Remove from the freezer and let stand for 30 minutes or until easy to handle. Meanwhile, in a small saucepan over low heat, melt chocolate with cream; stir until blended. Remove from the heat. Transfer to a bowl; cover and refrigerate until mixture reaches spreading consistency, stirring occasionally.
In a small bowl, combine cracker crumbs and remaining sugar. Using a melon baller, scoop out 1-in. balls of cheesecake; place on parchment paper-lined baking sheets. Top each with a heaping teaspoonful of chocolate mixture. Sprinkle crumb mixture over half of the balls and toffee bits over the remaining balls. Cover and freeze for 2 hours or until firm. Yield: 5-1/2 dozen.
source
Topped Cheesecake Squares
SERVINGS: 9
TIME: Prep: 30 min. Bake: 30 min. + chilling
Ingredients:
* 1-1/4 cups chocolate wafer crumbs
* 1/4 cup butter, melted
* 2 packages (8 ounces each) cream cheese, softened
* 2/3 cup plus 2 tablespoons sugar, divided
* 2 eggs, lightly beaten
* 1-1/2 teaspoons vanilla extract, divided
* 1/4 teaspoon almond extract
* 1 cup (8 ounces) sour cream
* CHOCOLATE STRAWBERRIES:
* 2 ounces dark chocolate candy bar
* 3 fresh strawberries
* 1 square (1 ounce) white baking chocolate
* CARAMEL TOPPING:
* 6 caramels
* 1 tablespoon heavy whipping cream
* Whipped cream
* 1 tablespoon sliced almonds, toasted
* BERRY TOPPING:
* 1/4 cup seedless raspberry jam
* 6 fresh raspberries
* 6 fresh blackberries
* 6 fresh blueberries
Directions:
In a bowl, combine crumbs and butter. Press firmly onto the bottom of an 8-in. square baking dish. In a small mixing bowl, beat cream cheese and 2/3 cup sugar until smooth. Add eggs; beat on low speed just until combined. Stir in 1/2 teaspoon vanilla and the almond extract.
Pour over crust. Bake at 325° for 45-55 minutes or until set.
Cool for 5 minutes. Meanwhile, in a small bowl, combine the sour cream, and remaining sugar and vanilla. Spread over filling; bake 5 minutes longer. Cool on a wire rack for 1 hour. Refrigerate for at least 5 hours or overnight.
In a small microwave-safe bowl, melt candy bar at 50% power; stir until smooth. Dip bottoms of strawberries in chocolate and place on a waxed paper-lined baking sheet to set. Microwave white chocolate, uncovered, at 50% power until melted; stir until smooth. Drizzle over strawberries. Refrigerate until serving.
Just before serving, cut cheesecake into nine squares. Place chocolate strawberries on three cheesecake squares.
For caramel topping, in a small microwave-safe bowl, combine caramels and cream. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over three cheesecake squares. Top with a dollop of whipped cream; sprinkle with almonds.
For berry topping, in a small microwave-safe bowl, combine jam and berries. Microwave, uncovered, on high for 45 seconds, stirring once. Spoon over remaining squares. Yield: 9 servings.
