Bunting tutorial

This is a short mini-tutorial on how I made the cute bunting you saw here.

First you'll need the following materials. I basically used whatever scrap material had in my craft drawer.

 

I had a pretty printed cardboard box, twine, and some lacey doiley wrapping paper.

Also a 5-cent piece, cardstock, a pencil, double-sided tape, bamboo skewers

and craft scissors with a scalloped edge.

  

Here's what I did:

1.  Cut triangles out of the cardboard.

2.  Cut rectangles out of the lace wrapping paper with the craft scissors to get that frilled edge.

3.  Stick the triangle onto the lace with the double-sided tape.

 

4.  Next, trace the 5-cent piece onto the card stock, and cut tiny circles out.
5.  Use a pen to draw a pattern on the edge of each circle. Spell out the person's name, 1 letter per circle.
6.  Stick the circle onto the triangle piece.

 

7.  Measure out a long piece of twine, around the length of the diameter of your cake, and tie to the two 

     bamboo skewers.

8.  Lay each circle-triangle-rectangle piece in the correct order (front facing down), and stick the twine onto

     their backs.

9.  Flip up, and voila! You've got your bunting, now stick it into your cake!

In this variation, I had a long strip of the lace paper and stuck the triangles onto it, 

then cut in-between to create the gaps.

Crafty, eh?

Reebonz Roadshow

*This post has NOT been paid for nor endorsed by Reebonz.*

A couple of days ago, I had the privilege of supplying Babycups for the Reebonz Australia roadshow event at Melbourne Central.

They wanted Black and Gold themed ones, so I came up with a Black Velvet cake topped with Cream Cheese icing, and gold-dipped chocolate flakes. All FIVE HUNDRED of them which took me almost 2 whole days to prep and bake (and I still have 100 leftover which were "rejects"...anyone wanna come over and help me finish them up?!)

They had a beautiful marquee setup, with fresh cut fruit, champagne at the bar, our babycups, and mini macarons from Little Feat.

Black Velvet babycups with cream cheese icing and gold-dipped chocolate flakes.

I also took some happy snaps of the bags and the event: 

 The Reebonz Australia girls.

Hmmm...black & gold, just like my babycups. 

I'd have happily accepted this as payment!

 

     

I got a chance to hang around a little, and was really excited to overhear people people commenting about the cupcakes! Everyone seemed to enjoy them and were raving about the icing so I must be doing something right...a little bit of encouragement goes a long way!

Boozy Baileys & Dulce de Leche

Here's a little bit of what I've been up to in the last month or so.

Made some new flavours:

 Boozy Baileys cupcake:

Rich moist espresso-infused cake, topped with Baileys buttercream. 

*WARNING* It's an Adults-only cupcake!!

 And this is my Dulce de Leche cupcake:

Chocolate-fudge cupcake, with Dulce de Leche (an Argentinian caramel) on the inside,

topped with whipped mascarpone, a slice of banana and more Dulce de Leche drizzled on the top!

This went gangbusters at the Southside market where we debuted it.

Speaking of which:

 

Happy 1st Birthday Southside Market!

This was the Boozy Baileys ribbon cake I made for them to celebrate their 1st anniversary.

Surprise!!

(PS. I made the bunting too, real easy, will post a tute on it soon.)

 Our little cupcake stand.

And the setup with Peek! Sweets.

And finally, did a lovely vintage-themed rustic cake for Ben and Jerica. It was held up at Mount Dandenong, so you can imagine my nervousness driving up the windy mountain roads to deliver the cake! But the layers made it all there in one piece, did a quick touch-up, added the flowers from the bride and her cake toppers and voila! Gorgeous cake!

Don't you just LOVE the wood-cut figurines??