Friday, August 29, 2014

Endless Summer Cupcakes - Part 2 Wilton Sea Life Fondant Mold

If you read my post Wilton Sea Life Fondant and Gum Paste - Post Part 1 from a few days ago you know I’m loving finding a new creativity in decorating cupcakes using fondant shapes made from Wilton’s Sea Life silicone mold.

In Part 1, I introduced you to this mold and shared with you a DIY tutorial on how to make the cupcake toppers you see below.

In this post, I’ll share with how I decorated the cupcakes and give you a sneak peek to a fabulous fondant give-away I’ll be hosting soon sponsored by Wilton.

Endless Summer  Beach Cupcakes 900

Let’s get started! After, I pre-made the fondant shapes and allowed them to dry on a cake rack, I baked the cupcakes in these pretty and beachy cabana striped cups I found at The Container Store.

  petal cake-7523

I love Duncan Hines white cake mix!  I know I say that a lot but I do!  I tinted it with Wilton’s Pink decorating gel color and added a bit of lemon extract and lemon zest for a pink lemonade touch.

Isn’t this the prettiest pink color?  It’s always my go-to gel color when I’m getting my pink on!

Pink Cupcakes

A tip - Make sure your cupcake papers are grease resistant.  These pretty striped cups I used weren’t and if I used them again, I would line them with a grease-resistant paper cupcake liner.

With the cupcakes baked and the fondant sea life shapes ready to go, it’s cupcake time!

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In the Part 1 post, a reader asked in the comments section about the fondant being hard enough to use when it was molded.  I recommended letting it dry for a few days, especially with a thin shape like the coral.  When dried completely, I had no breakage placing it into the icing and standing it up straight.

Fondant vs. Gum Paste -

If your wondering what the difference is between fondant and gum paste, basically, fondant is edible whereas gum paste, though considered a food product, dries rock hard and doesn’t taste as good as fondant.  So, in my opinion, it’s more decorative and really isn’t meant to be eaten. 

Gum paste is usually used to make thin petaled flowers for cakes and is more forgiving to work with because of its ability to dry hard.  Even dried fondant will yield when bitten into.  Gum paste won’t.

And you know what else is so great about fondant as cupcake toppers?  They can sit on top of a cupcake in frosting for a couple of days and they’ll be as happy as a clam!  Fondant isn’t affected by grease so you’re good to go if you’re decorating your cupcakes or cake a couple days before your event. 

I’m digressing a bit here but since we’re talking about toppers, sometimes I’ll make toppers from piped royal icing which is egg white based.  I can’t add these decorations on top of the icing until the last minute as the grease from the buttercream would break down the egg whites in the royal icing and within a few hours I’d have two-toned colored toppers where the grease would have been absorbed causing the toppers to be prone to breakage.

To ice the cupcakes – I iced the tops and sides with Wilton Ready-To-Use Decorating Icing straight from the tub (white) and put a little blue tinted icing on top.  The reason I used white as a base was because the graham cracker crumbs around the rim of the cupcakes I used for the “sand” looked better on a white background compared to the blue.

Once iced, I put them into the fridge to set up so the icing wouldn’t slide off when I rolled the edges in the crumbs.  I also ran a spatula around the edge to clean it up before rolling it into the crumbs.

untitled-7705

The graham crackers crumbs couldn’t be easier to make.  Put a couple crackers into a sandwich zip-type baggie and roll over it with a rolling pin.  I used my little fondant rolling pin.  It’s that simple and the results were a perfect sandy effect.

Another great thing about fondant toppers -

Since the photographed cupcakes with the fondant toppers had been sitting around for a few days to shoot, I plucked off the fondant toppers and saved them to show you how perfectly they remain without any grease saturation.

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Here’s the link to the Wilton Sea Life Fondant & Gum Paste Mold  and the link to the DIY tutorial of how to make them so you don’t have to scroll back up to find them.  :)

So, does this inspire you to give fondant molding a try for your cakes, cupcakes or cookies?  If so, I’ve got a terrific “fabulous fondant give-away” that I’m hosting and Wilton Cake Decorating is sponsoring!  I’m so excited because I personally chose everything that I thought would give one lucky winner a very fun and creative fondant experience!

But first,  I’m jetting off to the east coast for some VIP fun.  You’re invited to follow along on my Instagram and Facebook pages but here’s a sneak peek of all the wonderful goodies in the give-away.  Details coming soon!

Wilton fondant give-away

Have a great weekend, my friends!

Wilton Products Used:
Sea Life Fondant and Gum Paste Mold
Wilton White Decorator Preferred Fondant
Wilton Ready-To-Use Decorating Icing
9” Fondant Roller
Roll-N-Cut Mat
Dust-N-Store Dusting Pouch
White Pearl Dust

Past Wilton Posts
Sea Life Fondant & Gum Paste Mold
Pretty Pink Petal Cake
Fabulous Fondant Daisies
Father’s Day Golf Themed Cupcakes
My Trip to the Wilton Sweet Up (Visiting the Mothership)
Peeps Brunch Bunnies
Whimsical Springtime Brunch
Twist Quick Coupler Review
Sweet Treat Team

This is a sponsored post.  As a Wilton Brand Ambassador and a member of their Sweet Treat Team, I received compensation and/or product from Wilton Cake Decorating.  All opinions and endorsements of the products I mention are my own.  If I didn’t love them… you know.  :)

Monday, August 25, 2014

Wilton’s Sea Life Fondant and Gum Paste Mold– Part 1

Have you ever used a fondant mold to make fun shapes for cake decorations or for cupcake toppers?  That’s what I did to create these sea life fondant embellishments!

take a dip in fondant-7671.900

Fondant is very versatile to work with and I’ve used it many times to decorate cookies but when I attended the Wilton Sweet Up earlier this year I was introduced to molding fondant.  This was my first time using a fondant and gum paste mold and I have to say, I LOVED, loved, loved it!

Using the fondant mold reminded me of when I was a little girl playing with Play-Doh.  Remember how cool it was to mold different shapes?  The principle is the same except now we can add luster dust to add dimension and interest to the molded shapes. 

I’m also not a sculptor (think Mr. Bill from SNL and Gumby) so I don’t work with modeling chocolates but using the silicone mold made me feel like I had found my inner Michelangelo which gave me a huge creative kick start! I’m hoping Wilton comes out with a David mold in 2015!  It would be big for bachelorette cakes, I’m certain.  We could find an impression to embellish him from one of these molds - Nature Fondant Mold or the Baroque Fondant Mold or the Fern Fondant Mold.  There’s got to be an impression that could pass for a fig leaf among the three, don’t you think?  Winking smile 

Getting back to the sea, for all the fondant embellishments I made in the photos, I used this one mold -
The Wilton Sea Life Fondant & Gum Paste Mold.

Wilton Sea Life Fondant Mold 0731.900

To prepare the fondant for the coral, I colored the fondant with a terra cotta gel icing color.  I then dusted the mold with corn starch using Wilton’s Dust-N- Store dusting pouch.  This is one of those fondant accessories you’ll wonder where it’s been all your life.

Oh, did I tell you this will be one of the many fabulous fondant items that will be included in an all-things-fondant give-away Wilton and I are hosting soon?  More on this below!

Anyway, the mold needs to be either dusted with corn starch or ever-so-lightly coated with shortening so the fondant releases easily from the mold. 

Next, I pressed the fondant into the coral impressions then cut the excess away using my spatula’s edge in a sawing motion.

I then gently guided the formed fondant from the mold.  Bending the mold helps with this.  I brushed off the excess corn starch from the coral and let it dry.

Wilton Sea Life Fondant Mold Coral

In the photo below, I marbled blue and white fondant, variegating the colors used for the waves.

Wilton Wave 698.900

I took some creative license and made two shell halves from fondant that I had colored peach and marbled it with white fondant.  I added interior depressions to the shells to hug a pearl. 

Pearl Fondant 7639-2 900

A rolled ball of white fondant brushed with white pearlized dust created the pearl.  I also dusted the outer shells with purple luster powder to give some color variation and interest.

I then moistened the areas on the back of the shells that touched each other and placed a small ball of foil on the edge of the joined shells until the two halves set and dried in this position leaving the pearl in view.  When the shell halves were set, I removed the foil support.  This took about 20 minutes.

For the other small shells, the sand dollars and the larger nautilus shell, I rubbed purple petal dust onto them with my finger.

Sea Life Fondant 7652 900

When making the starfish and to give the illusion of arm movements, I placed them over lollipop sticks to set and dry.

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I finished the starfish by brushing them with gold luster powder and rubbing orange luster dust over the raised bumpy areas to bring out their texture even further.

Seashell Fondant 900

To decorate the cupcakes using the coral as I was intending, I made sure the formed fondant was thoroughly dry so it would stand up without breaking.  I found drying all the pieces on a cake rack to be best so the underside of the pieces would dry too.  Of course, all of the decorations are edible.

In my next post, Part 2, I’ll show you the finished sea life cupcakes and give you a sneak peek to a Fabulous Fondant Give-away I’ll be hosting in September and sponsored by Wilton!

Thank you for visiting today!  Have a wonderful week! Island with a palm tree

UPDATE:  Here’s Part 2 – Endless Summer Cupcakes

Wilton Products Used:

Sea Life Fondant and Gum Paste Mold
Wilton White Decorator Preferred Fondant
9” Fondant Roller
Roll-N-Cut Mat
Dust-N-Store Dusting Pouch
White Pearl Dust

Past Wilton Posts -

Pretty Pink Petal Cake
Fabulous Fondant Daisies
Father’s Day Golf Themed Cupcakes
My Trip to the Wilton Sweet Up (Visiting the Mothership)
Peeps Brunch Bunnies
Whimsical Springtime Brunch
Twist Quick Coupler Review
Sweet Treat Team

This is a sponsored post.  As a Wilton Brand Ambassador and a member of their Sweet Treat Team, I received compensation and/or product from Wilton Cake Decorating.  All opinions and endorsements of the products I mention are my own.  If I didn’t love them… you know.  :)

Sunday, August 3, 2014

Pretty Pink Petal Cake – A Wilton Cake Decorating Technique

Pretty Pink Petal Cake Wilton

When I told my friends I was going to take the Wilton Course 1 Building Buttercream Skills class at Jo-Ann Fabric and Craft Store they thought I must be going to teach the class.  After all, I’ve been decorating cakes using the Wilton method since before I was married and I’ve been married, shall we just say, decades?

I told them I was going to learn new techniques and perhaps brush up on ones I was already familiar with.  And I did!  One method and design that immediately caught my eye was called the Pulled Drop Method.

I first saw this on a cake in the class brochure piped in calming blues and greens and it was beautiful but I knew I had to use my own color scheme of pink and orange to make it my own.  It’s this unlimited versatility that I love about cake decorating. 

Pretty Pink Petal Cake Wilton7545

This technique, in it’s basic form with one color uses only one tip – a plain round.  To speed things up a bit since I used multiple colors, I used two #10’s, an #11 and #12 because that’s what I had in my supply. I compensated with the slight differences in tip opening sizes by squeezing the decorating bag’s icing with more or less pressure.

I chose my color pattern of dark pink – orange – light pink – white.  I piped dots around the cake in one horizontal layer and then took a small spatula and pushed it onto the dot and pulled it away.  It’s like smearing a pat of butter on toast.

You’ll make a second layer between the dots of the first layer, think how fish scales overlap but first I’ve a confession to make.

What happened next was pure luck to due to, uh, laziness.  I admit it and what was born out of laziness turned out to be a beautiful decorative effect!

petal cake-7551logo

Pretty Pink Petal Cake Wilton 7553

After piping two dots and wiping my spatula clean after each pull, I knew there had to be a faster way!  I took the spatula with the previous dot’s color and pulled the next dot.  What I discovered was that this made a beautiful variegated dot with the original dot base color and an overlay of the previous dot.

You can see this effect below.  An orange overlay on dark pink, a dark pink overlay on the white, a white overlay on the light pink and a light pink overlay on the orange.  You can make the effect subtle or more pronounced depending on how much of the previous dot’s icing color is on the spatula when you spread it to the next dot.

Pretty Pink Petal Cake Wilton 7554

Keep the pattern going in concentric circles until the middle of the cake top is reached.

Pretty Pink Petal Cake Wilton 7561

I love how this came out and it was so easy to do.  No advances skills required.  Honest!

petal cake-7575logo

I finished the cake with a simple bead border in one color using the same tip and icing that was left over in my decorating bag.

Pretty Pink Petal Cake Wilton 7612-2

Oh, yes.  Surprise! 

Pretty Pink Petal Cake Wilton 7626

I used a Duncan Hines white cake mix using egg whites instead of the whole eggs to keep the batter true white in color.  The mix made 4 cups of batter.  I divided the batter to 2 cups each and tinted each with Wilton’s orange and rose pink icing colors respectively and baked them into two 8” round prepared cake pans.  Once baked and cooled, I split each layer then stacked them alternatively when it was time to ice them.

I hope this inspires you to bake a cake today.  :)

Pretty Pink Petal Cake Wilton

This is a sponsored post.  As a Wilton Brand Ambassador, I received compensation and/or product from Wilton Cake Decorating.  All opinions and endorsements of the products I mention are my own.  If I didn’t love them… you know.  :)

Wilton Products I used to decorate this cake with links:
#11 Decorating Tips (plain open tips)
Ready-to-Use Decorator Icing
Icing Colors
Disposable Decorating Bags
Icing Bag Ties (optional but LOVE these)
Angled (offset) Spatula

Past Wilton Posts -
Fabulous Fondant Daisies
Father’s Day Golf Themed Cupcakes
My Trip to the Wilton Sweet Up (Mothership)
Peeps Brunch Bunnies
Whimsical Springtime Brunch
Twist Quick Coupler Review
Sweet Treat Team

Wednesday, July 30, 2014

Design Love Fest and Twig & Twine Flower Arrangement Workshop Re-caps

How has your summer been going? I’ve been taking a little blogging break, in case you hadn’t noticed, to work on organizing some up-coming home projects, adjusting to domestic life for two, and taking some classes online in addition to onsite floral workshops in LA. 

It’s time for us to catch up! 

Twig & Twine Floral Workshop

I’ve always loved floral arranging and although I’ve never been formally trained, (which I might venture into this fall) I’ve always had fun dabbling in it for parties or just making an arrangement for my own enjoyment to set on the coffee table.

In May, I took a flower arranging class held at The Unique Space in LA, hosted by Design Love Fest, and taught by Moon Canyon floral designs.

The setting was gorgeous as light filled the white room.  Baskets and containers of red and pink flowers were on every table.

How could I not be inspired?

Design Love Fest Floral Workshop

We began with a container from Pottery Barn, I believe, where chicken wire formed a framed work for stem support.  Oh, and geranium leaves seem to be the ‘it’ greenery at both workshops I attended. 

The magenta peonies were definitely the flora superstars.  They were breathtaking!  I couldn’t believe I was so fortunate to be working with them.  It was my first peony arranging experience!  I know.  I’m late to the peony party as they were the guest of honor on everyone’s Instagram page this past spring.

Design Love Fest Floral Workshop

Can you believe sweet peas were considered a “filler flower’'?  Totally in a flower induced euphoria about this time in the class.

Design Love Fest Floral Workshop

Don’t tell the spectacular pink peonies, but these little iridescent navy pearl viburnum berries were my favorite!  How gorgeous would these be in a boutonniere?

Design Love Fest Floral Workshop

My finished arrangement against a tie-dyed wall backdrop.

Design Love Fest Floral Workshop

Of course, like anything experienced while in ecstasy, I have no recollection how I put this together.  I wish I remembered.

My second class was taken this past weekend with Heather from Twig & Twine in the Silver Lake district of LA.  It was an intimate class where Heather could give individual instruction when we needed it.  She was so knowledgeable and patient.  I loved how she instructed on design elements so we understood some basic rules, which of course are meant to be broken, but it gave me a focus point which was a good place for me to start.  When there’s a roomful of beautiful flowers I want to use all of them!  Talking to myself - focus, focus, focus.

Twig & Twine Floral Workshop

These goodies awaited each participant at our stations  for us to use and take home.

Twig & Twine Floral Workshop

I loved the ceramic container that resembled crinkled paper.

We made the supportive structure by crisscrossing clear florist tape, making a grid on the top of the vase and then running the tape around the outside top to hold the taped lines.

We began by creating the greenery base which was made from geranium leaves similar to the DLF workshop.  Next, I added my 3 focal point dahlias and secondary purple thistle.  Heather shared with us that dark flowers add depth and of course, thistle is a biggie in the texture category.

Twig & Twine Floral Workshop

Here are some angled shots of my finished arrangement.

Twig & Twine Floral Workshop

It was a hot day in LA and in the shop so my longer stemmed flowers weren’t standing up as straight as when I first began, but then again, neither was I.  haha!

Twig & Twine Floral Workshop

The left side of the arrangement.  A starburst of color and texture.

Twig & Twine Floral Workshop

On the back of the arrangement Heather suggested using kale.  You can see it peeking out on the left side of the image above.

Isn’t it amazing for adding texture and interest in the arrangement?

Twig & Twine Floral Workshop

What are your favorite flowers in an arrangement?

Saturday, July 19, 2014

Insta-test

Excuse me while I do a little Insta-test to learn.  :)

Kate Middleton and I have the same moccasins.  I believe this makes us true sole sisters!
#shoes #shoesoftheday #shoestagram #katemiddleton #hydrangeas #tote #totebag #totebags #jcrew @jcrew #sabago

Friday, July 18, 2014

Of Empty Nests and New Babies

I find myself sitting in the same corner of the sofa in the living room that I was parked on five years ago.  Then, I was watching my youngest son bring down all his essentials to take with him to college.  After his plan of living back home with us for a year after his graduation, he is preparing to leave again tonight, but this time it’s different.  There’s no college buffer, no academic calendars affording extra days and weeks during the holidays to be together for more than a scheduled visit.  This last week, after he signed his lease the reality of the finality of being a true empty nester began to sink in.  I have to say, it hasn’t been easy and it’s put me into a funk I wasn’t expecting.  Partly because I didn’t allow myself to think about it in depth before this and possibly because my only involvement was donating a few rolls of paper towels and rolls of the house TP.  I was given a good chuckle though when my son opened the trash bag as I tossed in the paper products and he melodically voiced, “Trick or Treat”.  What I remember as excitement when he was little over “Ooh, king sized” candy was now, “Ooh, double-ply.”

The whole circle-of-life-thing has also reached beyond our immediate family core to our older siblings.  Each side has been blessed with new additions to the family in three weeks time to which, puts me (us) more on the fringe.  Three weeks ago we welcomed a great-niece, Anna, on one side of the family and last Friday, we welcomed Alyssa, on the other side.  Family dynamics will inevitably be reshuffled as they tend to do when a new generation is added.  It’s another change, two generations removed from your own, that makes you feel older.  You’re more an observer this time around and from a further distance.

I took this photo of my MIL, Jean, holding her first great-grandchild when Alyssa was only a few hours old. Jean will be 92 this fall and is out tonight drinking margaritas with her girlfriends. 

Alyssa's Birthday Party-7496

I hope Alyssa is lucky enough to inherit whatever traits keep this incredible woman going gangbusters!  Pictured with Jean is her grand-daughter and our niece, Marianne.  She’s an auntie for the first time and is awestruck at her new status.  I remember visiting Marianne in the hospital when she was born and her mom, my SIL-to-be. 

Time seemed to rush by this past week with so many changes.

I’d love to know how you handle changes of this kind.  Would you share your thoughts with us?  It would be especially helpful to me. Red heart

Wednesday, July 2, 2014

Red, White & Blue Daiquiri Cocktails

Let’s create a big bang with Red, White & Blue Daiquiri Cocktails for the 4th of July!

These festive cocktails always hit the top of my blog post trends this time of year so I’m posting a slightly revised post for new readers.  The daiquiris are festive, refreshing, absolutely delicious and always make a big impact on guests!  Just perfect for backyard celebrations on the 4th of July.

Of course, you can always make them a mock-tail by leaving out the rum since the flavor base is made with frozen limeade and lemonade.

Red, White, Blue Daiquiris

Besides adding a festive touch to your party, the daiquiris can be prepared ahead of time and stored in the freezer in plastic containers (my choice) or plastic ziploc-type food storage bags.  I always do this so they are ready to go when guests arrive.  If you have the vertical space in your freezer, you could pre-layer the drinks in the glasses and greet your guests at the door with one!  How great would that be?  See more tips below.

Your guests can choose their daiquiris or layer all three colors into the glass. The individual flavors blend perfectly: "Red" (strawberry), "White" (lemon-lime), and "Blue" (tinted with a splash of blue curacao, an orange flavored liqueur but because it’s such a small amount the orange flavor is not noticable). Layering all three colors in the glass is my favorite look for the the 4th of July.

I planned ahead and froze fresh strawberries when they were at their peak locally but store-bought works just fine. 

Frozen Strawberries

Tips:
  • The drinks can also be pre-poured into glasses and left in the freezer. This will save even more time during a party and frost the glass.
  • If drinks are kept in the freezer, the alcohol in the drinks will keep the mixture from freezing solid and will retain a perfect slushy texture. If your drinks are non-alcoholic, the mixture will freeze solid but will thaw quickly.
  • If you layer the red, white and blue daiquiris into one glass, spoon the second and third layers over each other instead of pouring. Pouring may mix your colors depending on how liquid the consistency is.
  • Each daiquiri flavor also makes a great icy dessert that can be spooned into a dish.

All frosty for the 4th!

Red, White, Blue Daiquiri-7434-800

The Cocktail Base:
1 - 6-oz. can frozen lemonade concentrate (2/3 c.)
1/2 of a 6-oz. can frozen limeade concentrate (1/3 c.)
2/3 c. light rum *you can use the 6 oz. lemonade can to measure
1/4 to 1/3 cup powdered sugar (or more to taste)
3 c. ice cubes
Garnish (see below)
 
White Daiquiris ~
In a blender combine lemonade and limeade concentrates, rum and powdered sugar. Cover and blend until smooth. Add ice blending until slushy.
Makes 6 ~ 5oz. servings.

Blue Daiquiris ~
Prepare as for white daiquiris, except add 1/4 c. blue curacao along with the frozen lemonade and limeade concentrates, rum and powdered sugar.
Makes 6 ~ 6oz. servings.

Red Daiquiris ~
Prepare as for white daiquiris, except use one 6-oz. can of frozen lemonade or limeade concentrate. Add 2 cups frozen unsweetened strawberries or slightly sweetened red raspberries to the blender with the concentrate, rum and powdered sugar.
Makes 6 ~ 6oz. servings.

For Non-Alcoholic Daiquiris ~ Substitute pineapple juice or water for the rum. Add a touch of blue food coloring for the blue "daiquiris". 

For extra bang! and pop!~

  • Dip strawberries into white chocolate and sprinkle with patriotic confections and slip onto the side of the glass for a garnish.
  • Cross-cut star fruit can also serve as a garnish.
  • Dip the rim of the glass into red, white or blue sugar.
  • Serve with festive patriotic straws.

Have a very happy 4th of July!

Tuesday, July 1, 2014

Fabulous Fondant Daisies at Framed Frosting

Happy July!  I think we’re all in shock it’s here already.

Today, I’ve written a guest tutorial DIY post for Danielle on her blog, Framed Frosting.  I shared how I made these daisy cupcake embellishments out of rolled fondant and how very easy they are for you to make them too!

Fondant Daisies-7384-800.2

I had the pleasure and fun of meeting Danielle and her perky personality and helpfulness at the Wilton Sweet Up in April at Wilton Headquarters outside of Chicago.  Danielle is also a Wilton brand Ambassador like me and a very busy college co-ed.  I liked Danielle so much that I tried to lobby her to be my future daughter-in-law, but she’s taken!  :) haha!

I hope you visit Framed Frosting and say hello to Danielle and see all the fabulous treats she makes too.

Wednesday, June 25, 2014

Cupcakes Coming Up and Great Things Small

What an incredible week!  Thank you to Cupcakes Take The Cake for featuring my chocolate cupcakes with the pink fondant daisies.  If you’ve clicked over here from CTTC wondering, “Hey, where are they”,  they’ll be over on Danielle’s Framed Frosting next week as I guest post and share a DIY tutorial on making the fondant daisies.  They’ll be a piece of cake for you to make!

Fondant Daisies Chocolate Cupcakes800

I’ve also been busy on Instagram where I posted our recipe for the Best BBQ Burgers Ever.  They’re my family’s favorite every summer.  I first posted the recipe on the blog a few years ago.  This time I’ve posted the recipe on my Instagram page and Facebook to change things up.  You’ll find the recipe via the links.

SONY DSC

I’ve also been preparing for the 4th of July, can you tell?

4th of July Party Decorations logo

I’m crazy over the Crate & Barrel Patriotic Party Lights and even bought the string on display!  I had to have them!  Can’t wait to add my white paper lanterns over them for a pretty glow.  I also found goodies at Sur la Table, Michaels, and Pottery Barn.

Flamingo Candles at Paper Source.  Truly.  Fabulous.  One set for me and one for a friend.

Flamingo Candles paper Source

But the best is yet to come! 

Not only did I put another candle on my birthday cake last week and celebrated from morning to night with lunch and pink martinis inbetween…

Pink Martini Birthday Lunch

… but we also welcomed Anna Grace into our family, my great-niece, the day before my birthday!

New girl in town

It’s never a dull moment come June!

See you this weekend!

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