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Monday, February 17, 2020

BRIDE & GROOM BIBS

I recently created some Bride & Groom style bibs for a client.  Considering the cost of a wedding gown, tuxedo rental or new suit purchase, it's not a bad idea to protect that investment with not only something stylish, but they're also fun, and functional at the same time.

They could be worn at the rehearsal dinner, the wedding reception or both.  It could even be fun to gift these as a bridal shower gift!

I really had fun putting these together.  They're all made with remnants of great quality fabrics, trims and embellishments that I've used over the years, giving them an authentic bridal look.   They secure at the back of the neck with velcro, making them easy to slip on and off.

I created three different styles for the Bride and three for the Groom.  I can see these varying from time-to-time based on what I have available in the way of materials, and/or the introduction of new designs. 

I've now made them available on my Etsy shop as well.  I'm anxious to see what kind of sales they generate!




Saturday, January 18, 2020

FLOWER GIRL DRESS

I recently had the pleasure of creating a number of wedding related items for a bride.  The first item I can share is the flower girl dress.    It's always a treat for me to work on flower girl dresses!    The white satin, matches the bride's gown and the mauve is a close match to the bridesmaid dresses, so she's going to look awesome.
Personally, I love a grand candybox bow....so,  when I include one, I like to add a "ready made" version.  This way nobody has the added pressure of trying to tie a good looking bow on the wedding day.  This one is tacked right onto the back bodice. 

The other thing I always do with my flower girl dresses is add a lining with a full crinoline skirt.  It's what gives the skirt the extra volume that looks so adorable.
 
I have more goodies from this wedding to share, but it will have to wait until after the wedding day in February.  Stay tuned.

Saturday, January 4, 2020

CRANBERRY ORANGE CRUMB TART

I realize in early January most everyone has devoured enough sugar to choke a horse, but I have to share this tart recipe.  Just bookmark it and pull it out at a later date.
I've always wanted to try my hand at a tart recipe, but first I had to get myself a tart pan.  So, I did just that this past summer and started looking for recipes in the fall to bring to our holiday family dinner. 

I landed on this cranberry orange tart and I'm so glad that I did.  It was sweet, but also tart.  Totally enjoyed by the entire family.

INGREDIENTS: 

CRUST:
2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided
½ cup sugar, divided
6 Tbsp. butter, melted
¼ cup flour
¼ cup cold butter, cubed
¼ cup packed brown sugar

FILLING:
1 large navel orange
1 cup sugar
3 Tbsp. quick cooking tapioca
¼ tsp. baking soda
¼ tsp. ground cinnamon
1/8 tsp. ground allspice
4 cups fresh or frozen cranberries, thawed
2 Tbsp. brandy or cranberry juice

DIRECTIONS:

Preheat oven to 375 degrees.  In a small bowl, mix 1 3/4 cups crushed crackers and ¼ cup sugar; stir in melted butter.  Press onto bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.  Bake 7-8 minutes or until edges are lightly browned.  Cool on a wire rack.

For topping....in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar.  Cut in cold butter until crumbly.  Refrigerate while preparing filling.

Finely grate enough zest from the orange to measure 1 Tablespoon.  Cut a thin slice from the top and bottom of the orange, stand orange upright on a cutting board.  Cut off peel and outer membrane.  starting from the top.  Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane.  Squeeze membrane to reserve additional juice.    Cut orange pieces in half.

In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice.  Add cranberries, brandy, grated zest and reserved juice; toss to coat.  Let stand 15 minutes.    Preheat oven to 425 degrees.

Bring cranberry mixture to a full boil, stirring constantly.  Add orange section; heat through.  Pour into crust; sprinkle with topping.  

Bake 10-15 minutes or until topping is golden brown.  Cook on a wire rack.

Remove sides of pan and slice into pieces.

Enjoy!


recipe c/o:  www.tasteofhome.com

Wednesday, January 1, 2020

GOLD COCKTAIL DRESS

I was originally considering making a cathedral veil from some gold lace, so I made an online purchase of a lace that caught my eye.  When I received it I realized it wasn't right for a veil....it was much too heavy.  So instead, I thought I'd use it to make a pretty cocktail dress.

Sometimes the beauty of a dress is not only in the design, but in the fabric choice.  While this design has some unique features, like the midriff panel and the open "v" shaped back.  To me, what truly makes this dress special is the fabric.
I used a sandy/taupe satin for the underlayer and really worked on engineering the layout of the motif on the bodice so it not only highlighted the gorgeousness of the lace, but left enough empty space to see the beauty of the underlayer as well. 

I chose to use an invisible zipper to minimize the impact it would have on the motif....because it's hidden, the motif flows nicely right across where the zipper lies.

Finally, I fully utilized the curves and cutouts of the motif to make a totally unique hemline!  Because the underlayer is a good 4 inches shorter, you can really see the florals, branches and abstract patterns. 

The bodice is fully lined and I used french seams for a custom couture finish. 

The dress fit like a charm, and my client was thrilled with it......I'm looking forward to getting a few pictures of her in the dress when she heads out to the NYC theatre district with her husband in just a couple short weeks from now!

Friday, December 27, 2019

ICE CREAM ROLL

I've always wanted to try my hand at an ice cream cake, and I thought an ice cream roll would be a nice end to our Christmas Eve dinner.   I've made a pumpkin roll cake before, so I knew what I was in for with the process....but, I really love the flavor of chocolate and peppermint so I thought a chocolate cake with peppermint ice cream would be super yummy!    And, I have to tell you .... I was not disappointed!
I actually combined several recipes, so I'm calling this one my own.  I apologize for the sloppy serving platter.....I waited until the next morning to take pictures of the leftovers.   Cutting it (after freezing overnight) resulted in some of the ganache breaking, so less than perfect pictures....but I wanted some decent light.

INGREDIENTS:

CAKE:
½ cup unsweetened cocoa powder
¼ cup flour
½ tsp. baking powder
6 eggs, divided
¼ tsp. cream of tartar
pinch of salt
3/4 cup granulated sugar
½ tsp. vanilla

FILLING:
1.5 quart peppermint ice cream

CHOCOLATE GANACHE TOPPING:
2 4oz. semi-sweet chocolate bars
8 oz. cream
1 tsp. instant coffee granules

DIRECTIONS:

Heat oven to 375 degrees.   Coat a 15x10x1 inch baking with non-stick cooking spray.  Place a piece of parchment on the spray.  Once in place, spray the parchment paper.

In a small bowl, mix the cocoa, flour and baking powder.  Set aside.  

In a large bowl, whip egg whites and salt until frothy.  Gradually beat in ¼ cup of the sugar until medium shiny and stiff peaks form (approx. 5 minutes).    Set aside.  

With the same beaters, beat the yolks, the remaining ½ cup of sugar and the vanilla until thick and a pale yellow (approx. 4 minutes).

Fold the yolk mixtures into the egg whites.  Fold in flour mixture in 2 batches.   Spread into prepared pan and bake 12-14 minutes.  Until cake springs back when lightly touched.  

Run a knife around the edges of the pan.  Lay a towel dusted very lightly with confectioners' sugar on the counter.  Invert the cake onto the towel and remove the parchment.  Roll the cake  (including the towel) starting from the short side and allow to fully cool on the counter.  Approximately 30-40 minutes.  In the meantime, remove the ice cream from the freezer and allow to soften on the counter.  

When the cake is cool, unroll and spread the ice cream on top of the cake.  Re-roll and place in the freezer for approximately 1-2 hours before topping with the ganache.  

To make the chocolate ganache.  Break the chocolate into small pieces, place in the top of a double boiler with the cream and coffee.  Slowly simmer until fully melted and warm; stirring occasionally.   Let cool for approximately 15 minutes.  Stir and pour over ice cream roll.   I froze the entire cake for another 2 hours before I served it.

Enjoy!

Saturday, December 21, 2019

AIR DRY CLAY (BAROQUE MIRROR)

Back in 2016, I shared a project my husband and I worked on to create a full length mirror for my studio.   It turned out great, and has been invaluable to me and my clients.  In actuality I was really hoping to incorporate a baroque style mirror, but frankly I just couldn't justify the cost of them.  Every time I spotted one, I'd always check them out and hoped I'd find a bargain, but three years have gone by.

Then Eureka!!!!  I found something that suggested that maybe I could create the embellishments I needed to re-work the existing frame into the baroque style I had always hoped for.  It involves using air dry clay and moulds.  I researched a ton, checked out lots of You Tube videos and decided.....I can do this!
I found the IOD moulds had what I was looking for in the way of designs and chose to purchase two of them.  You'll find them online and they cost anywhere between $18-20 each.  They are super sturdy, yet pliable and they clean up beautifully.  I used the "Hearty" super lightweight air dry clay.  I was able to find it at Hobby Lobby and of course, used my 40% off coupon.  I ended up using two packages to complete my project.    Add in the gold and dark umber paints I used and I'm still at under $75.  I have to tell you, from my "window shopping" experience, a full size baroque frame runs a minimum of $600. 
                             


I'll be honest, this project took a crazy amount of time.  I had to make each of the pieces that I used.  Arrange them in a design, glue them to the existing frame, and paint them.  It was tedious to say the least.  But, I'm so pleased with the outcome.                                                                       
A couple other tips worth sharing....I did place the majority of the pieces when they were fresh out of the moulds.  It allowed me to place/shape them just how I wanted them while they were pliable.

I would tape them in place with painter's tape to hold them while they dried (the tape did not damage the clay at all).    I also found that dusting the inside of the mould with cornstarch made it super easy to remove the clay without harming the design, especially for some of the more intricate designs. 

As for the painting....I wanted the pieces to look aged/tarnished.  So, that took some time as well.  It was a process of layering, gold, black, and umber to create what I wanted.  I then also needed to blend those darker paints onto the rest of the frame to provide some continuity.  It was a lot of different techniques using brushes, fingers, rags, you name it!
BEFORE
I'm so loving the new look.  I probably could have kept going, filling up more of the frame with design....but I decided to stop after using two full packages of clay.    Who knows....maybe a few months from now, I'll decide to add more?!
AFTER

Tuesday, December 3, 2019

CREAMSICLE CHEESECAKE

If you've always enjoyed the flavor of a creamsicle, then this recipe is right up your alley!   Better still, if you are a cheesecake lover, this is a super simple no bake variety.

INGREDIENTS:

CRUST
24 Golden Oreo cookies, crushed (including center)
6 Tbsp. melted butter 
pinch of salt

FILLING
1 (3oz) box orange Jell-O
1 C. boiling water
2 C. whipped topping
2 (8 oz.) blocks, softened cream cheese
¼ cup sour cream
1 C. powdered sugar
1 tsp. vanilla
pinch of salt

GARNISH
1 C. whipped topping
1 clementine, peeled and separated into segments


DIRECTIONS:

In a large bowl, dissolve Jell-O in boiling water.  Set aside to cool completely.

Make crust:  In a medium bowl, mix together the Oreo crumbs, butter, and salt.  Press into the bottom of an 8" springform pan.

Make filling:  In another bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla and salt.  Fold whipped topping into cream cheese mixture.  Pour half of mixture into the cooled Jell-O.   Whisk until smooth.

Onto the crust, alternate pouring ¼ cup dollops of cream cheese and Jell-O mixture until both mixtures are gone.  With a butter knife, gently swirl the layers.  Cover and refrigerate for 6 hours, or until firm.

To serve:  Place a dollop of whipped topping on the top of the cake.  Top with a segment of clementine, and serve.

Enjoy!

recipe c/o:  www.delish.com