Friday, November 28, 2014

Christmas Tree 2014

Welcome! Thanksgiving is over and the first thing I wanted to do was get the tree up. 
Getting the tree all done up takes a while but it is so worth it! Next year I think I will add another color to the blue and silver. Do you like to get you tree up right away? I would like to have it up before Thanksgiving but my husband wouldn't be able to handle all the festive-ness haha, he is a bit of the bah humbug type. Well with the tree done, all that's left is to get the stockings up and wrap all the gifts. Thanks for stopping by!

-Pretties and Pastries

Friday, November 21, 2014

Christmas Tree Cupcakes

I did these cute little guys for a holiday meeting we had. The 'snow' is white buttercream topped with sanding sugar, the trees are Americolor mint green tinted buttercream topped with white/red(I airbrushed the white ones)/silver dragees, the stars are wafer paper airbrushed then dusted with pearl luster dust (they were punched out with a paper punch), then they were all sprinkles in white glitter. Everything on them is edible. If you have any questions then just let me know. I woul love to hear from you.

-Pretties and Pastries

Friday, November 7, 2014

Stay-tucked Toddler Shirts

Welcome! So I don't know about you but it is a huge pet peeve of mine when I see a toddler at church/a wedding etc in a shirt that is supposed to be tucked in, but isn't. Our cute little toddlers are just too wiggly and active to have those shirts stay tucked in for longer than one minute. Here is my solution to that.

You know those great little snaps at the bottom of a onesie that makes it so easy for getting to diapers for changing?! Well they are also great for keeping those adorable button-ups tucked into those tiny slacks, while still having the convenience of a onesie. And all it takes is a little cutting and a couple straight stitches. 

My kids also have a great knack for destroying beautiful white onesies, so I do don't feel so bad cutting one of them up for things like this. Of course you could always use a non-destroyed one if you prefer.

First you want to cut off the bottom of the onesies, giving yourself at least half and inch seam allowance and making sure it will be long enough to fit your babies torso. Turn right sides together, line up the seams on each side and pin, then stretch and pin the front and back, then pin in between those gaps. It should look like picture #1. 

With the onsie section on top, start on one of the side seams and sew a straight line giving that half inch seam allowance (or more depending on how tall your bottom seam is, you want to make sure to sew above that hem). Don't forget to back stitch. As you sew, the top will have to stretch a bit to stay lined up with the non stretchy fabric. 

Turn inside out and press the seam down towards the onesie section. Starting on  one of the side seams, sew as close to the edge of the button up as you can, sealing in that seam to keep it nice and flat against the body. Since the button up already has a finished edge, we don't have to worry about the raw onesie edge fraying. 

Voila! We are done, and we know that handsome little man will stay sharp looking all day with his perfectly tucked in little shirt. I didn't take an after picture, I just didn't think it was necessary. If you have any questions, then just let me know.

-Pretties and Pastries

Thursday, November 6, 2014

Meant to Bee. Bridal Shower Cake.

Welcome! This is a cake that I just finished up for a bridal shower with the theme "Meant to bee". 
The chalkboard plaque/banner and the bees are made out of gumpaste. I painted the bees with a mixture of gold luster dust and citrus extract, the chalk effect was done with white food coloring from Americolor and then made more opaque with a white food powder/citrus extract mixture. The airbrush honeycomb was a stencil I found at Hobby Lobby and sprayed with Amerimist lemon yellow. Painted on the front of the plaque is the Seattle LDS temple. If you have any question, then just let me know. Thanks for stopping by! 

-Pretties and Pastries

Monday, October 6, 2014

ELOTD (Eye look of the day)

Hello lovelies!

For this smokey look I used MAC Painterly for a base, MAC Free To Be and Swiss Chocolate in the crease and smudged below the lashes, MAC Yogurt for blending, Urban Decay Blackout on the lid, Urban Decay Cherry for the inner corner, Kat Von D Trooper and Sephora waterproof retractable in black for liner, lashes are Red Cherry 203 and topped with Buxom Amplified mascara. On my brows I used Anastasia Dipbrow in Soft Brown and MAC fluidline brow gelcream in Deep Dark Brunette. I hope you like it. Let me know any comments or questions below.

-Pretties and Pastries

Thursday, September 25, 2014

NY Giants NFL cake

I did this cake last week but I thought it was too cute not to post. Have you done a sports themed cake? I would LOVE to see it!
The cake is chocolate with almond/vanilla buttercream. The 'fans' are nonpareils, the top tier is nonpareils mixed with silver dragees, both images are printed on wafer paper using edible ink. If you have any questions then of course leave them below, I would love to hear from you.

-Pretties and Pastries

Sunday, September 7, 2014

Paris Cookies

Bonjour! These were done with 15 second consistency royal icing (if you have any questions about what that means then just leave a comment below). They were super fun, quick and easy. I hope you like them! Ps yes that is a baguette in the bottom left hand corner, maybe next time I will do a croissant or macaron. Happy weekend. 

-Pretties and Pastries

Friday, September 5, 2014

MAC Artificially Wild Collection. Swatches of Taupe blush and Natural Wilderness eyeshadow

Welcome! I don't know about you, but I love this collection. The older I get, I embrace more neutral and matte shades and so these two were right up my alley. I only got the two for now but I can definitely see myself picking up the other two blushes and maybe a couple of the lipsticks. 
Left: Taupe blush (matte), Natural Wilderness eyeshadow (satin).

Taupe was actually a PRO shade that I had planned on getting for a while to use as a contour shade. Now that I have it, I regret not getting it sooner. It is a beautiful matte shade that is a perfect contour for fair to tan skin tones. If you are quite fair like me though, just make sure to use it light-handedly since it is quite pigmented. I would describe it as a medium toned taupe with slight undertones of pink/purple. Contouring is really big right now and I can easily see this being a new staple for a wide range of people. I know for me it will replace Sculpt and Wedge as my previous shaping powders. 

Natural Wilderness is a gorgeous medium brown shadow with a mustard/green tone to it. It is technically a satin but I find it to be more matte. It has micro sparkle sporadically throughout it, yet it doesn't translate to the skin though (think of the color Texture from MAC). I love that there aren't too many colors out there like this, and that is it still very wearable despite the mustard/green tone.
I feel like the swatches are much more true to color, maybe just a tad cooler. I am SO excited to add these to my makeup routine. What about you? Are you getting anything from this collection or are you passing on this one? Let me know, I would love to hear from you!

-Pretties and Pastries

Tuesday, June 3, 2014

Chevron Cookies Tutorial

Welcome! As promised, here is the tutorial on how I did the chevron cookies.
1. You will need a chevron stencil or, if you are super awesome then you could try to freehand the zig-zag pattern. As you can see, this is a smaller chevron pattern and I didn't wanted them to be that thin, so I etched every other one to make it thicker. Secure the stencil by taping down the sides or use magnets on the corners to hold the stencil in place, lightly etch the design into the cookie.

2. Dust off the excess crumbs with a food-safe brush. This next part isn't totally necessary but I like to mark a little x where the color dark is going to go using a food-safe marker.

3. Using white flood consistency royal icing and a tip 1.5, fill the first section in, following the etched lines. Use a needle tool or a toothpick to shape the icing as needed. Repeat for steps 4-5 and let dry for at least 30 minutes.

6. Using gray flood consistency icing and a tip 1.5, fill in the rest of the area and use the scribe to shape. Let dry for a few hours.

7. Pipe a bead border using light sky blue stiff consistency icing and a 1.5 or 2 tip, let dry about 30 minutes. When the border is dry, mix together edible silver luster dust and some extract (I used 89% orange extract) and paint that mixture onto the edges using a food safe brush, let dry 15 minutes.

Your beautiful cookies are now ready. Let me know in the comments below if you liked this tutorial and found it helpful, I would love to hear from you! Also if you want to see more things from me then don't hesitate to follow me and check me out of Facebook.

-Pretties and Pastries

Thursday, May 29, 2014

Gray and White Chevron Cookies

Welcome! I wanted to post my newest cookies before I immerse myself in housework. Have you done your Spring cleaning yet? I don't know about you but I am always late to this whole Spring cleaning thing. I love having a clean house yet I don't really like constantly having to clean (If you have kids then I am sure you understand the added madness that they lovingly bring). How do you deal with the daily household chaos?
On to the cookies... the colors I used for the gray is Americolor Super Black with a tiny touch of Americolor Sky Blue to give it a little bit of life, rather than being just a blah gray, the bead boarder was piped in light blue using a tip #1.5 and then painted with Sugarflair Satin Silver luster dust mixed with extract. If you saw my Sugarflair haul then you know how exited I am to use these new lusters. I am here to tell you that they did not disappoint! 

I will put a tutorial up soon on how I made these. Thank you so much for stopping by and if you liked these cookies and want to see more of my work then don't forget to add/follow me! See you next time!

-Pretties and Pastries


Monday, May 26, 2014

Nospresso 'Espresso' and Irish Cream Mini Cupcakes

 
Welcome! Are you wondering about the name "nospresso"? Well, I don't drink coffee so anytime I am wanting that espresso aroma (or when it calls for it in a recipe) I reach for this wonderful drink mix called Pero. It doesn't contain any coffee whatsoever but it's as close to the real thing as you can get and boy is it GOOD! I even fools avid coffee drinkers so I would say that's pretty darn impressive. If you do drink coffee though feel free to use some Starbucks VIAs, or other espresso powder.

Anyway, I can't believe I haven't posted any mini cupcakes yet! They are the dessert that won't make you feel guilty no matter how strict your diet may be... unless you eat forty of them and then well, I think it's safe to assume that you have fallen off the diet wagon (no worries, you can join the non-dieters club with me).

These are super simple and very yummy!!! Just take your favorite chocolate cake recipe (these are my go to chocolate and vanilla recipes) and sift 4 tbsp of Pero and 2 extra tbsp sugar in with the dry ingredients, then swap out all the extract for Irish Cream flavoring, then mix and bake as directed. Since I made minis, they only took about 11 minutes to bake, so keep that in mind if you want to do a cake, cupcakes or mini cupcakes your baking time will vary. 

For the frosting I used my favorite basic crusting buttercream recipe (found here) and added 3 tbsp Pero sifted in with the powdered sugar and then I swapped the extracts for 1 1/2 tsp Irish Cream flavoring. It takes a little while for the Pero to blend into the buttercream after you have mixed it so if you need to serve these right away I would recommend pre-mixing the Pero with 1 tbsp boiling water (taken out of the total liquid amount) and let it cool before adding it to the butter and sugar mixture. Do not over mix your buttercream.

If you want to add any sort of sprinkles they will need to be added to each cupcake right after you swirl on the frosting if you are using a "crusting" recipe. As you might be able to see, my sprinkles didn't adhere very well since I didn't follow my own advice (add scolding and finger pointing here)

Have you tried any other coffee alternatives? Were they any good? Hopefully you can pop into your kitchen, whip these bad boys up and let me know what you think. Thanks for stopping by!

-Pretties and Pastries

Wednesday, May 21, 2014

Brown Smokey Eyes with MAC, Urban Decay and NARS

Happy hump day! Don't you love it when people share? I know I do! So I wanted to share my most recent eye look with you and I hope you like it. 
What I used for this smokey look is:
•Urban Decay anti-aging eye primer
•Urban Decay eyeshadows in laced and naked (crease), buck and blackout (outer-v)
•NARS cheyeanne (purply color, lid)
•MAC brule (blending)
•Kat Von D tattoo liner in trooper
•Lashes are #47's 

I just adore smokey eyes... in fact nine times out of ten when I actually do my makeup, it's a smokey eye. Do you usually rock a bold lip or do you prefer to do something dramatic with your eyes? Well, until next time beauties!!

-Pretties and Pastries

Thursday, May 15, 2014

Maraca Cookies Tutorial

Here is another quick tutorial from my Cinco de Mayo cookies. The cutter I used for this is actually a bunny cutter that I got at Hobby Lobby before Easter, just in case you were wondering.
1. Using 15 second flood consistency icing in Warm Brown and a tip #1.5, pipe the first handle and shape with a scribe tool or toothpick. I just did these free-hand, but you could make a template if you want them to be perfectly even each time.

2. Repeat step 1 for the second handle and let dry for at least 30 minutes.

3. Using a scribe tool, etch the shape of the first maraca head on the right, then etch as much of the other head as you can on the left side. If you would like to do a design, then etch that now.

4. Fill in the left maraca with Leaf Green 15 second flood consistency icing using a tip #1 and then shape with the scribe tool. 

5. If you are doing more than one color like I did then immediately fill in the next colors using 15 second icing on that side while the icing is still wet so they blend together.

6. Fill in the last color, shape with the tool. For the red tops I used Americolor Super Red (how did I ever live without this color?). Let this side dry for at least 30 minutes. 

7-9. Repeat steps 4-6 with the maraca on the right side. Allow to dry at least 6 hours. You can absolutely stop here and serve these as is... or you could shade them with petal dust and food coloring as I did to give them more dimension. 

Optional:
10. Using Wilton Brown Color Dust and a small brush, shade the left maraca up to the line where the two meet. 

11. Shade the left side of each handle.

12. Using a fine paintbrush, chocolate brown airbrush color (or if you don't have that then use the same warm brown gel from earlier mixed with some extract), paint the edges of shadows that would be darkest parts; like where the maracas meet each other, the left sides of the handles and underneath the maraca tops. I like using the Amerimist airbrush colors (my wonderful hubby got me this set as a very generous gift, the little sweetie-poo!) for any type of painting on sugar, just because it's less mess, not as time consuming since it takes out the mixing step, dries quickly and I don't have to worry about mixing in too much extract and having the color be too sheer. 

Well, if you have managed to get this far without devouring them all yourself (I'm not here to judge), then they are all done and ready for your fiesta!! Of course if you have any questions or comments, just leave them below. Enjoy and happy baking!

- Pretties and Pastries

Saturday, May 10, 2014

Lime (citrus) Cookies Tutorial

Hello and welcome! Here is a quick tutorial for you to see how I did the limes from last weeks Cinco de Mayo cookies (more on those to come). Needless to say, you could translate this to any type of citrus fruit though.
What you will need: 
-Americolor Electric Green, Bright White and Leaf Green 15 second consistency royal icing 
-Scribe tool or "Quilling tool"

For the seeds just pipe a small dot and then take the scribe tool and drag it from the center of the dot to the center of the cookie. The whole way through I used the "wet on wet" technique which basically means... put everything on the cookie as quickly as possible and then pray it turns out right sit back and admire your work.

 Viola! Quick, painless and the perfect compliment to so many types of festive cookies. 

Now I must head off to bed because my toddler may or may not be waking me up by dumping all her princess on my bed first thing in the morning (again). These are pretty straight forward but if you have questions or comments, just let me know. 

-Pretties and Pastries 

Monday, May 5, 2014

Cinco De Mayo Cookies

As Cinco de Mayo comes to a close, I wanted make sure I shared my newest cookie creation with you. 
These were so fun to make and they ended up being a big hit. If you want to see how I made these festive little cookies then check back next week and I will have a tutorial up just for you!

-Pretties and Pastries

Thursday, April 24, 2014

Japanese Cherry Blossom (Sakura) Cookies

For the past month we have had the most beautiful spring blossoms all around town. Those pretty blossoms sparked the inspiration for these cookies.
I have a tutorial on how I did these cookies and flowers coming up soon so be sure to check back! I hope you like them as much as I do.

-Pretties and Pastries

Monday, April 21, 2014

Global Sugar Art luster and twinkle dust swatches

As promised, here are the swatches from  the GSA haul I just did. For each color I dry swatches first, then wet on a small piece of wafer paper.
From top to bottom, left to right: GSA highlighter in gold, GSA highlighter in silver, GSA sterling pearl in light brown, GSA sterling pearl in brilliant sparkle. The gold highlighter is my favorite out of this bunch. I thought the silver highlighter would have the color/sheen payoff as the gold but it was right on par with the other silver luster dusts. Side note: the highlighters are toxic, everything else is non-toxic/food safe/edible. 
From left to right top to bottom: Alan Tetreault edible hybrid copper, Alan Tetreault edible nu silver, GSA edible hybrid super pearl, Crystal Colors bright silver. 
The close up still probably doesn't do these justice. Oh well, cant say I didn't try.
love each one of these! I see myself using the CC bright silver more than the others just because you get more for your money and it is just as radiant as the  hybrids. They all photographed pretty true to color and sheen payoff except for the copper, that is just one you will need to get for yourself and see in person how gorgeous it is. 
From top to bottom, left to right: Confectionary Arts International mystical dust in silver, CK metallic silver glitter, GSA twinkle dust in rainbow, GSA twinkle dust in hologram silver. 

These are not something that swatch very well, but if you get these on any type of icing or edible glue then these babies will really be able to work their glittery magic! Well, except for the CK metallic glitter, don't waist your money on these... you would be better off just sprinkling some sugar on your confectionary creations. 
Here is a close up of them. Hopefully you can get a better idea I how pretty these little beauties actual are. I cannot wait to use these!! Btw, the sparkle on the CK metallic in this pic is just fallout from the other glitters.

All in all I love the majority of these. I wouldn't hesitate to make another order from GSA, in fact I will probably be making another order soon for all the stuff they were out of stock of last time. 

I hope you liked seeing these swatches. I would highly recommend these lusters/glitters and GSA. Are there any brands of pearl and disco dusts that you love? I would love to hear from you in the comments below.

-Pretties and Pastries 

Sunday, April 13, 2014

Pink and Copper Luster Cookies

Who doesn't love a good sugar cookie?! These little guys are lemon-almond sugar cookies topped with royal icing. 
These were so fun to experiment with and I especially love how the pink on pink clovers turned out. I plan on doing tutorials on all of these (or at least something similar) with the next batch. I hope you liked them. 

-Pretties and Pastries

Thursday, April 3, 2014

Quick and Easy DIY Cutters for Fondant, Gumpaste, Cookies, Modeling Chocolate or Clay


I don't know about you but I am constantly finding cute little cutters that I would love to add to my stash. The problem is how expensive it can get collecting them all. 

There is a set that I have had my eye on for doing gumpaste orchids. I have no need for them and so I have a hard time justifying spending $16 for the cutters or $31 for the cutter and veiner set. So the idea hits... make them! 

I just used an averaged size can for this.  If you want to make larger cutters then try to find larger cans or you might be able to put two pieces together, although I haven't personally tried it.
Please be safer than I was and use gloves! Start by cutting off the top and bottom of the can. Once you have done that then take your scissors and slice down the center so that you end up with one rectangular piece. 
The edges will be pretty jagged at this point, so take out your ruler and measure out and draw on a perfect rectangle (I ran into some issues because mine is a little less than perfect as you will see later but, meh!) inside the rough edges and cut off the excess. 

With the pattern of your can facing down take your ruler and lay it parallel with the longest side at the edge of either side, bend up 1/4" section towards the ceiling using your ruler to get a straight edge.
Move your ruler to the other side and repeat. It should look like this. 
Fold both sides down flat. You could use your ruler to press it down for a straighter line but I just used my fingers. 
Use the handle of your scissor to run across the folds to make a clean edge on both sides. 
Repeat the last few steps so the folded edges are doubled up.
Mark the middle in between the two folded edges. Draw a straight line through the center. 
Take your scissors and cut right on the line, dividing it into two pieces.
Using your template as a guide, take one of your pieces and some pliers and and bend your cutter into the desired shape. When doing corners, try not to pinch them too tightly at first because they will want to split at the crease if you do.
For rounded edges I like to bend it against something that is a similar thickness. In this case it was the end of one of my paintbrushes. 
This area split because I didn't bother doing perfect lines in the beginning. It was easy to fix but it is better to just do it right in the first place. "Do it nice or do it twice", right?! Lesson learned.
If you end up with an area that is trying to split then take about a half inch length piece of tape (I used electrical tape), center it on the front and then fold it over the back.
Once you get to the end, line it up with first section. Add about an extra cm to end to allow for closing it up with the mini brads. 
They should end up looking like this.
At the end where you added the extra 1cm add two holes towards the middle with the smallest hole puncher you can find. Mine is a paper puncher I got at Hobby Lobby for around $2 on sale and it is the smallest of the circular sizes.
Line up the other end with the holes you just made, making sure that the bottom of the cutter is completely flat and mark where the holes should go. Punch out where the marking are. 
With the excess section on the outside, put mini brads through the holes, open them up and crimp them down with pliers. These cute little black and white mini brads are from Michael's.
After you have finished closing them up, they probably won't be in the perfect shape that you are going for and that's ok, just continue shaping them until you are happy with the final shape. Wash them with a little soapy water, rinse and immediately pat dry.  
These worked SO WELL for cutting my gumpaste orchids. I just need to perfect my flower making now. The options are endless of what you can make with these super quick and easy cutters! I encourage you to make some of these and let me how it went and how you like them. 

-Pretties and Pastries