I hope all of you are keeping warm during this bout of cold weather! Here is a darling tutorial to help you make some beautiful cakes. Please visit Cake Journal to learn how Renee made this adorable cake using a coloring page to make a buttercream transfer.
Have fun! If you try the technique, please let us know how it turns out.
I have quite a bit of ground to cover today with regard to the books Amanda Lee writes about my adventures in Tallulah Falls. First off, you might be aware that WICKED STITCH–the tale relating the events of the RenFaire in which I participated in September–will be out on April 7. I’m thrilled to tell you that RT Book Review Magazine gave the book a 4 1/2 star review and named the book a Top Pick!
Soon after the RenFaire, Claude and Priscilla Atwood opened a haunted house called The Horror Emporium next door to the Seven-Year Stitch. There is a sneak peek of STITCHING HOUR following WICKED STITCH. Take a look at the cover and let me know what you think:
Look at this beautiful cross-stitch pattern! It’s called “wedding,” but it would be lovely for Valentine’s Day too. And you still have time to make it.
For the pattern, click here. The page is in French, but you can easily translate it. (I used the Chrome browser, and it asked me if I’d like the page translated.) To access the pattern, click the link on the page that says Mari_s. This will bring up the pattern, and you may print it out.
I found this article and had to share it with you. Click through the link to Gizmodo to read the original article and to listen to these embroidery patterns played on an old-fashioned music box! Please let me know what you think.
Just because Christmas is over doesn’t mean it’s time to put away the gingerbread. Check out this recipe for Gingerbread Cheesecake Bites from Created by Diane.
- 1 (30 oz) package Pillsbury Gingerbread Cookie Dough (refrigerated section)
- 4 oz cream cheese (room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Roll two teaspoons of cookie dough into a ball for each cookie. Place balls of dough into paper liners mini cupcake/muffin pan. Make a well/indentation into each ball of dough with a flour dipped mini rolling pin or the back of a measurement teaspoon.
- Beat room temperature cream cheese with powdered sugar. Stir in vanilla. Place filling into a piping bag, cut off edge of bag. Place one teaspoon or so of filling into each area of cookie dough.
- Bake at 350 degrees for 9 minutes or until cookie tested with tooth pick comes out almost clean.
- Don’t over fill the cookies with filling as they will rise when baked.
- Let cool before removing from cupcake pan.