May Flowers

French Floral

Tuesday, December 31, 2013

A Toast to the New Year




“With mirth and laughter let old wrinkles come.”
 ~William Shakespeare


 “Hope is that thing with feathers that perches in the soul 
and sings the tune without the words and never stops… at all.”  
~Emily Dickinson



"Do not dwell in the past, do not dream of the future,
 concentrate the mind on the present moment.” 
~Buddha.
 

“We must use time wisely and forever realize 
that the time is always ripe to do right.” 
~Nelson Mandela
 

Should auld acquaintance be forgot,
and never brought to mind ?
Should auld acquaintance be forgot,
and auld lang syne?

For auld lang syne, my jo,
for auld lang syne,
we’ll tak a cup o’ kindness yet,
for auld lang syne.
 
 

Tuesday, December 24, 2013

MERRY CHRISTMAS TO ALL...

And to ALL a Goodnight!

Sweet Dreams!

Wednesday, December 4, 2013

Making a Sugar Christmas tree



Supplies :


Waffle Cones for Ice cream

Small bowl with 1/2 inch water

scissors

Forest Green Royal Icing

Piping bag with #67
Piping tip

Yellow colored Gumpaste

3/4" Five petal or Star Cutter

Gumglue or piping gel

Wilton Pastel Candies
Dragees






Place two waffle cones together as shown.



Place in shallow water for 15- 20 seconds.


Remove from water and, using scissors, cut away soft edge of cone

until bottom edge is even and level.





Using royal icing, attach the cones to make "trees".

Starting at bottom of tree, begin piping leaves pulling out as you pipe.

Continue until you have filled the tree with "fir branches", leaving about 3/4" at top bare so you can move your tree into place. When the tree is placed where you want it on your cake or board, you can fill in the remainder of the top of the tree.

Roll out yellow gumpaste to about 1/4" thickness and cut out a star using your cutter. Place a yellow pastel candy on both sides of star, using gumglue or piping gel. Place on top of tree and secure with royal icing. Hold in place until firmly set.

Decorate your tree with colored pastels and dragees, securing with fresh royal icing if needed.



Photography and Tutorial by Jacque Benson
2009 copyright all rights reserved

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