Last weekend I participated in my first cupcake decorating class with my little sister at JoAnne Fabric and Craft. My sister is planning to enroll in a culinary arts program after high school so I thought a class would be a fun way to celebrate her birthday.
I’ve also wanted to take a Wilton decorating class for a long time! I follow them on Pinterest and they are always posting amazing photos and ideas.
Our instructor was fun and full of tips.
What I learned –
Making your own frosting is a must: Wilton Buttercream Frosting.
Using a coupler make tips changing a breeze!
Concentrated gel food coloring does not change the consistency of your frosting.
Most importantly I learned you must practice, practice, practice! My first attempts were not pretty but each time I tried my technique improved.
I attempted a ruffled cake that I saw found on Pinterest. It is a beautiful, pink ombre cake and I tried to replicate this in yellow. It did not turn out very good but I will live to decorate another day.
I highly recommend taking a cake decorating class!
Homemade Almond Butter
This project was definitely not my idea and I would never have had the patience to execute the task on my own. My better half made homemade peanut butter that was a hit so his next adventure: homemade almond butter.
I just stood by his side with a camera for an hour. That’s right, it takes about an hour with a small food processor so if you don’t have an hour run, run as fast as you can!
If you do have an hour and the patience you can make some delicious homemade almond butter. It is really simply to make. All you need is:
Pour your almonds into the food processor. There aren’t any preservatives in this recipe so you don’t want to make a ton of almond butter all at once. It will stay fresh in the refrigerator for a couple of weeks but you don’t want to go overboard and have to throw any out.
Start chopping! Almonds are incredibly hard so this is a very loud project. You’ll get a coarse mixture after a few minutes. Keep chopping. Eventually the mixture starts to get moist and builds walls up the sides of the container.
When this occurs shut off the food processor and push down the sides. Repeat for about 20-30 minutes. We had to take 5 minute breaks a couple of times to let the food processor cool down.
The mixture will start to get really creamy and then you are done! I read some recipes online that suggested adding canola oil. However we did not, there wasn’t much point to make homemade almond butter and then add oil.
It looks like this when you’re done and tastes wonderful on whole grain toast!
Enjoy! Please share your story below if you had the patience to get through this recipe!
My latest project is this adorable teacup planter. There are a lot of really cute teacup ideas on Pinterest from candles to bird feeders but your first step is to find the perfect cup!
I found mine thrift shopping for just .99 cents and I absolutely adore it! When you are looking for you teacup pay close attention to the shape. The lip of the cup should be wide enough for a plant and the base should be deep enough for roots.
I love the band of green on the inside of this cup, it’s a nice pop of color and looks nice with the green succulent. I found my plant in the florist section at my grocery store. They had a decent variety of succulents for about $2.50 each.
I brought my teacup with me to make sure it would be a good fit. Plant your succulent with enough extra potting soil to fill up the cup and you are good to go! Succulents thrive in sunny, dry conditions. Do not over-water them. Check out this post for more information about succulent care.