Showing posts with label Birthday. Show all posts
Showing posts with label Birthday. Show all posts

Monday, February 27, 2012

DIY Birthday Cupcake Picks & Cake Banner

The upside to the profession I have chosen for my life, (baker, in case you were wondering) is that I get to be creative everyday and make things that are pretty and people can enjoy... the downside is that when you are trying to start your own baking business, things can get pretty expensive.

I have been racking my brain trying to come up with a way to cut down on some costs, without loosing any of the quality of work (and just FYI, I am a perfectionist when it comes to the work I do for other people).

During my search, I have come across numerous websites and examples of people making their own decorations for their cupcakes and cakes; and while I am by no means an expert at crafting, I can pull together a few "crafty" things if I set my mind to it..

To make these Birthday Cupcake Picks and a "Happy Birthday" Cake Banner, I used:

  • Wax Paper
  • Scissors
  • Super Glue
  • Scrap-booking Stickers, I got mine from Wal-Mart
  • Wooden beads, also from Wal-Mart
  • Wooden Skewers
  • Toothpicks
  • String/twine/ribbon, etc. (pictured is black ribbon, but I didn't like how it was working out so I switched to twine)

The whole process is quick and easy and I did 25 picks and 1 banner in about 15 minutes.


For the picks, I just pulled off the sticker cover and glued the toothpick onto it.  Make sure you do this on top of wax paper because the glue might drip and that would be bad... I used super glue because I liked that when it dries you can't see it at all and because it's such a strong glue, I know the designs wont fall off into the cake!  Let the picks dry complete before you try to pick them up, or the glue may drip down the toothpick and that's how you get fingers glued to things...

For the banner, I measured out how much string/twine/etc. I wanted to use and strung "Happy Birthday" in block letters onto it.  Then I knotted the twine and put a dab of glue to hold it in place.  I left it looking sort of plain that way I could add ribbons, etc. to match whatever theme I was making it for.

And the final product...


So now that I know how easy it is to make my own cupcake toppers, I am really excited to try out more designs!  Hopefully you like what you see and are inspired to try your hand at making your own cupcake and cake toppers!

Thursday, February 23, 2012

Happy 100th Birthday, Oreo! (and 22nd to my brother)

On March 6th of this year, milk’s (and my own) favorite cookie, Nabisco’s Oreo, will be turning 100!

In celebration of the milestone, Nabisco has released a limited edition flavor called “Birthday Cake” and I’m really excited about this, because I really do love Oreos, but I mean, who doesn’t?!



While I unfortunately haven’t had a chance to try them yet (I haven’t even seen them in stores where I live), so far the feedback (of the lucky ones whose stores are actually carrying them) seems to be positive.

Until I get a chance to try them for myself however, I will just have to make do with the original... life is so hard sometimes.

Below is what I decided to make to celebrate both the Oreo’s birthday and my little (well younger, he’s been quite a bit taller than me for some time now) brother’s 22nd birthday.

I decided on the mini Oreo cheesecakes for two reasons.  One, the whole two birds with one stone thing, meaning, I got something to blog about, while eating Oreos and made something for my brother’s birthday (so I guess that’s three birds..), and two he loves all things sweet, chocolate and cheesecake-y.

Mini Oreo Cheesecakes
adapted from the recipe @kraftrecipes.com


32 Oreo cookies, divided
3 pkg. of 8oz cream cheese (I like Philadelphia)
¾ cup sugar
¾ cup of sour cream
1 tsp vanilla (wish my homemade extract was ready!)
3 eggs
Whipped cream topping (make it yourself if you have time)

Directions

Heat oven to 350

Place 1 cookie in each of the cupcake holders

Chop the remaining 8 cookies and set aside

Beat cream cheese and sugar until blended

Add sour cream and vanilla until mixed well


Add eggs, 1 at a time

Stir in chopped cookies


Scoop into baking cups

Bake 18 to 20 mins

Cool completely and refrigerate until chilled, about 3 hours

Top with whipped cream.


Makes 24 mini cheesecakes

***Kraft Kitchen Tips:

If you are going to make ahead: Cheesecakes can be stored in refrigerator up to 3 days, or frozen up to 1 month, before topping with COOL WHIP and cookie half just before serving. If freezing cheesecakes, thaw overnight in refrigerator before garnishing.




Happy Birthday Oreo!
and to Stephen too!