Its time to go back to school, some of you may be happy, some not. How do you feel about that? What emoji would represent your answer??? Probably is not going to be the most positive emoji lol.
Still hard to grasp 2020 schools are so uncertain, some kids have classes twice a week, most of the classes are still online… well let’s keep it positive, at least try.
Trying to keep it positive was the reason I chose this theme for September DIY. We all use emojis all the time, every day when we text. Became part of the new culture of people that are addicted to texting. Trust me there is an emoji for everything, if you are sad or happy you name it. Emoji became part of our everyday communication and an extension of our vocabulary.
So tell me? if you have to choose an emoji right now… think fast, what would it be? probably confuse lol, I am a horrible writer. I can explain, I was born and raised in Brazil. English is my second language, and in Brazil, the grammar structure is very different. Very difficult when you already have engraved in your brain a “default” way of learning, to fix it. At least that’s my excuse…
Anyhow, base on Emoji as the theme I chose for this month. I am going to display here some really cool items from Amazon, to help you decorate yourself. This is my perspective of an emoji party, hope you enjoy it. Don’t’ forget, we have to continue celebrating cause we are still here! Be safe!
Using fondant cutters, punch out red hearts for eyes and/or kisses, teal/blue tears, and black mouths and teeth. Using red fondant, you can just directly punch out the hearts. The set linked above has various sizes so it makes it easy to pick the right size for your Cookies. To make the tears, I punched out ovals an then cut edges on one side to make them look like teardrops. For the black mouths, I cut circles out of black and then cut them in half. I cut a thin strip of white to make the teeth. Once it had been laid across the top of the mouth, I just trimmed the sides. Easy peasy. Set the fondant aside and let it harden while you complete the next steps. (You can buy fondant in the desired colors, or mix the white fondant with the food coloring. The above food coloring set is perfect!)
Make sugar cookies dough using your favorite recipe or a mix. Roll the dough out to 1/4 inch thick and cut the dough into circles. Bake per recipe directions. While the cookies are baking, roll the yellow fondant out to 1/4 inch thick and use a circle cookie cutter to cut into circles. Because the cookies spread a little while baking, I find it best to cut the fondant with the next size up cookie cutter from the link above than the cutter used for the cookies. Allow cookies to cool before adding fondant.
Using a very small amount of water (very, very small) as glue, decorate the yellow fondant circles with the fondant pieces and draw details on with an edible marker. Candy eyes can be used to make the flushed emoji face like below. Add the fondant circles to the sugar cookies! Eat and enjoy!!
That’s right , covid-19 is here and been spoiling all the summer fun, like sour. Let’s fight back with the cutes idea for a Summer party at home!!! Lemon is such a cute theme, for toddlers girls or boy.
Perfect for a drive by party… Here are a few items and ideas to rock this theme. What to purchase, cake idea and diy desserts. Get ready and share with us your results, would love to see what you made.
And for the homemade lemon buttercream frosting, you’ll need:
Lemon zest and juice
How to Make Lemon Cupcakes
Preheat oven to 350 degrees.
Sift both flours into a mixing bowl. Add baking powder, baking soda and salt, then whisk and set aside.
In a food processor, pulse together granulated sugar with lemon zest until finely ground.
Whip together butter with lemon sugar mixture until pale and fluffy.
Mix in egg, then mix in egg whites one at a time, adding in vanilla with second egg white.
Add the rest of the wet ingredients and the dry ingredients into the butter mixture.
Bake cupcakes until toothpick inserted into center of cupcake comes out clean.
Prepare the simple syrup by whisking together the lemon juice and granulated sugar. Brush mixture over warm cupcakes.
Make the lemon buttercream frosting by whipping the butter with the lemon zest until very pale and fluffy.
Mix in powdered sugar, then blend in lemon juice, cream, vanilla extract and lemon extract.
Pipe or spread frosting over cupcakes.
unsalted butter, softened at room temperature
fresh lemon juice
grated lemon zest
How to Make Lemon Curd
In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.
In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 minutes. (Once it was completely melted, mine thickened and reached 170º in just a few minutes, so watch it closely.) It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
3. Remove the curd from the heat; stir in the lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months.
STEP 1: Choose a round cutter of your choice. Now choose a cutter directly one size up or down. Using the bigger of the two cutters, cut out a piece of white sugarpaste—this will be the base on which you will build upon.
STEP 2: Again, using the bigger of the two cutters cut out a piece of yellow sugarpaste. Using the smaller cutter cut the center out of the circle. Glue the yellow ring onto the edge of the base piece—this is the peel of the lemon.
STEP 3: Cut out a white circle using the smaller cutter—this is the center of the lemon.
STEP 4: Roll out a piece of yellow sugarpaste. Using a rose piping tip, gently leave imprints all over the sugarpaste—this will be the pulp.
STEP 5: Using a teardrop cutter, cut out a few holes in the white center piece. These are the cavities for the yellow lemon segments. Using the teardrop cutter, cut out segments from the yellow sugarpaste. Insert into the cavities in the white center piece. Let it sit for a few minutes.
Everything still on hold, all parties canceled. Social Distance is necessary but we can not forget to celebrate our freedom. I will do it from my sofa staring at the tv or window waiting for the fireworks, cause I am sure the will come!!!! Cause we may have to stay away but we are still free at heart!!!!
Tips for Making These Watermelon Blueberry Skewers
Choosing the best watermelon: make sure to get a melon that is heavy for its size, has a yellow-ish circle on it (meaning it ripened in the field), and makes a hollow sound when thumped (under-ripe melons sound duller).
Make sure to use a very stable cutting board while you cut your watermelon into ‘plates’. If your cutting board is slipping around, put a dishcloth under it.
While I usually use a full-size watermelon for this recipe (they’re cheaper!), if you are making this recipe with kids, it might be fun to get them each their own small melon.
This recipe works best with seedless watermelons.
It’s easy to add other fruit to these skewers as well! Pineapple and melon both make great stars too.
There are so many fun ideas for June’s birthday parties. June is not too hot and definitely not cold, at least by where I am, so we can have the option of planning a celebration indoor or out. It’s even hard to choose since my husband loves the outdoors let plan a camping party, we can do it on a real campground? So let’s take the campground to our backyard… zoom it with your friends, but keep on celebrating
When making these pops, be sure to use a cake pop filling that holds it’s shape well, so that the pops will support the delicate layer of fondant on the exterior. Chill your cake pop bases well before adding your fondant layer, so that you have ample time to assemble each flower. Also, roll your fondant very thinly, although it may be a bit delicate to handle, the finished cake pop will have a better ratio of cake to icing if the fondant isn’t overwhelming the filling.close
Make these Rose Cake Pops for your Valentine and watch hearts swell and hugs and kisses ensue.
Cake Pop Filling (that holds it shape well) 6″ Long White Sucker Sticks White Candy Coating Pink Fondant Easy Rose 5 Petal Cutter Tulip Luster Dust Paintbrushes
Prepare your favorite cake pop mixture. Place the mixture in a bowl and refrigerate for 1/2 hour. Using a scoop or a tablespoon, scoop out 1 level tablespoon of filling and roll into a tear drop shape with your hands. Continue with the rest of the filling and place the teardrops on a tray. Refrigerate for 1/2 hour or until very firm before adding the sticks.
Place some white candy coating in the microwave on half power and heat in 30 second intervals, stirring in between until melted.
Remove one tear drop from the fridge. Using a sucker stick, pre poke a hole half way up, remove the stick, dip in melted coating and reinsert into the tear drop. Swipe away any dripping coating. Place back in the fridge and then continue, one-by-one, with remaining tear drops.
On a surface covered lightly with powdered sugar, roll out a small portion of hot pink fondant as thinly as possible. Use the rose cutter to cut out a flower shape.
Next, place the fondant flower in your palm with the center resting at the opening of your fingers. Brush the middle of the flower with a very light coating of water and poke the cake pop tear drop through the center of the fondant.
Next, referring to the numbers on the rose cutter, lift and stretch petal #1 up and around the teardrop.
Repeat the process with petal #2, making sure it cups and intertwines with petal #1 to cover the tear drop cake pop. Brush with a little water in spots to adhere as necessary.
Repeat the process again with petal #3, #4 and #5. Make sure to place these petal evenly around the outside of the bud, using a little water to adhere in places as necessary. When the petals are finished, use your fingers to curl and flair the edge of the petals for effect.
Prop the rose up in a glass to dry and start again, working on only one rose at a time.
Using a dry paintbrush, heavily dab the inside and edges of the rosebud with tulip red luster dust. Gently turn the cake pop upside down and brush off excess onto a piece of wax paper or parchment paper to catch the excess. Recoat in layers as desired.
For the ladyfingers: 1/2 cup (65 grams) cake flour 3 large eggs yolks 1/2 cup (1oo grams) sugar, divided 3 egg whites 1 teaspoon orange blossom water pinch of salt 1/2 cup to 3/4 grated coconut (both unsweet or sweet are fine)
– Preheat the oven to 350 degrees F and line two baking sheets with parchment paper. – Fit your mixer with the paddle attachment and beat the egg yolks with 1/4 cup of the sugar until thick and pale yellow at high speed for about 5 minutes. Add the orange blossom water and give the mixer another quick whirl to combine. – Transfer the batter to a bowl, and sift the cake flour over it but do not fold it in yet.Wash your mixer’s bowl thoroughly before proceeding with the egg whites. – Fit your mixer with the whisk attachment and whip the egg whites until foamy. Add the pinch of salt and increase the speed and whip until soft peaks form. Gradually add the remaining 1/4 cup of sugar and whip until stiff peaks. Fold the whites into the egg yolk and flour mixture in three additions, mixing just until incorporated. Do not over fold or you will loose air and the cookies will turn flat. – Transfer the batter to a pastry bag fitting with narrow tip (I used Ateco #807) and pipe the batter into 6 3 inch circles first, then continue with the remaining batter to make 4 inch long ladyfingers.keeping one inch space in between them. Feel free to draw circles and lines on the parchment paper and to invert it prior to baking (so you don’t get ink or pencil lines on your cookies) as a guide. – Sprinkle as little as 1/2 cup to as much as 3/4 cup of grated coconut, depending on your taste. Bake for 8 to 10 minutes or until the ladyfingers are firm but only slightly browned and are spongy when pressed with a finger. – Remove them from the oven and let the baking sheets cool on wire rack for a few minutes. It will be easier to remove the cookies from the parchment paper if you do so when they are still a little warm. Once lifted from the paper, let the cookies cool completely on wire racks before using them.
For the raspberry mousse: 250 ml (1 cup) milk 1/4 cup (55 grams) sugar 3 egg yolks 2 tsp Chambord 2 tsp powdered gelatin + 1/4 cup cold water 1 1/2 cups frozen raspberries, thawed and mashed with a fork 3/4 cup heavy cream
Sprinkle the gelatin over the water and set aside to bloom. In a medium bowl, whisk the sugar and egg yolks until pale yellow. In the meantime time, in a medium saucepan, heat the milk to boiling point. Slowly pour some of the hot milk over the egg yolks to temper them. Add the remaining milk in one steady stream, whisking well. Pour the liquid back into the saucepan, and cook over medium low heat until it thickens enough to coat the back of a spoon. Remove from the heat, add the Chambord, raspberries and gelatin and stir until the latter is completely dissolved. Let cool to room temperature. In a large bowl or in a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Incorporate the raspberry base in 2 additions into the cream. Use immediately.
To assemble the charlottes: Place 6 rings onto a parchment line baking sheet. Line 6 rings with parchment paper, place a disk of ladyfinger cookie at the bottom and line the inside with as many fingers as will fit in them. Divide the mousse evenly in between the rings. Refrigerate until completely set. When ready to serve, unmold the charlottes and top with whipped cream and fresh berries.
Mini Strawberry Trifle 1 box white cake mix 3 pints strawberries 1 small package cheesecake or vanilla flavored pudding 1 cup cool whip
Bake the white cake according to package directions. Let cool and cut into small, bite-sized squares. Mix pudding according to package directions. After it sets, mix in cool whip. Wash and slice strawberries.
When ready, layer bottom of Lil’ Mason with cake bites, then add a layer of pudding, then a layer of strawberries. Repeat until full, and top with a dollop of cool whip and a small strawberry. This recipe will make about six mini strawberry trifles.