Thursday, April 9, 2009

Napkin rings & favors rolled into one

This cute napkin ring from wedding-decoration-ideas is perfect for a bride on a budget. The candy bracelets can be picked up fairly cheaply and once the napkin is un-wrapped, your guests have an edible favor

Wednesday, April 8, 2009

White chocolate rose wedding cake

Prep Time Cook Time
6 hours 4.5 hours

  • 2 x 375g packets White Choc Melts, melted
  • 3cm x 1.8m ribbon
  • Fresh roses, to decorate
  • Base cake:
  • 375g unsalted butter, roughly chopped
  • 225g white cooking chocolate, roughly chopped
  • 3 cups caster sugar
  • 1 1 /2 cups milk
  • 2 1 / 4 cups plain flour
  • 3 / 4 cup self-raising flour
  • 1 / 2 tsp rose-flavoured essence
  • 3 eggs, lightly beaten
  • Top cake:
  • 150g unsalted butter, chopped
  • 100g white cooking chocolate, roughly chopped
  • 11 / 3 cups caster sugar
  • 2 / 3 cup milk
  • 1 cup plain flour
  • 1 / 3 cup self-raising flour
  • 1 / 4 tsp rose-flavoured essence
  • 1 egg, lightly beaten
  • Vanilla butter cream:
  • 500g unsalted butter, at room temperature
  • 2 tsps vanilla extract
  • 6 cups icing sugar mixture
1. Grease a 17cm and a 25cm round cake pan. Line with baking paper, extending 2cm above edges.
2. To make each cake, over a low heat stir butter, chocolate, sugar and milk until melted. Whisk if lumpy. Transfer to a large bowl. Cool to room temperature. Stir in sifted flours, essence and eggs. Pour into pans.
3. Cook cakes separately in moderately slow oven (160C) for 2½ hours for base cake and 1¾ hours for top cake. Cover with foil if over-browning. Cool in pans. Remove. Trim tops to sit flat.
4. To make chocolate shards, cut five 10cm x 60cm strips of baking paper. Lie flat. Spread quickly with Choc Melts. Let set. Slice strips into 4cm-wide pieces. Peel off paper.
5. To make icing, beat butter and extract with electric mixer until fluffy. Gradually add icing sugar mixture. Beat on low until smooth.
6. Spoon ¼ cup of icing onto cake stand. Place base cake upside down on stand. Spread with 2⁄3 remaining icing. Place top cake upside down on base cake. Spread with icing.
7. Starting at the top, gently press shards, overlapping, around cakes. Wrap with ribbon. Attach with two dress pins. Arrange roses over cake

Tuesday, April 7, 2009

Thread LED Tealight Cover

This cute tealight cover is made mainly from things you have around the house. Check out coinpurse for the instructions.

Monday, April 6, 2009

Wine glass candles


  • 8-1/2" x 11" sheets of vellum (one per lamp)
  • Scissors
  • Decorative bladed scissors
  • Decorative paper punch
  • Glue Pen
  • Wine glasses
  • Tealights or an LED battery operated tealight
  • Candle putty (floral clay)

Here's how, from Save On Crafts:

  1. Download and print out this lampshade pattern.
  2. Trace the pattern onto your vellum sheet. Cut out the shape with your regular scissors. If you want, you can use decorative bladed scissors along the bottom edge to add another element to the shade.
  3. If you like, use a paper punch to punch holes evenly or haphazardly throughout the shade, as shown in the PDF.
  4. Using the glue pen, apply a thin line of glue to one straight end. Wrap the other end over the glued end, and adhere together, forming the shade.
  5. Secure the tealight with the candle putty, and set the lampshade on top of your glass. Fini!

Silver Chain and Crystal Pearl Necklace

From Associated Content

Supply List

68" of sterling silver cable chain

8 - 4mm sterling silver open jump rings

11 - 10mm off-white crystal pearls

18 - 8mm off-white crystal pearls

15 - 6mm off-white crystal pearls

1 sterling silver three-strand clasp

44 - 1" sterling silver eye pins

Wire cutters

2 flat nose or chain nose pliers (for opening and closing jump rings and eye pin

Round nose pliers (to make the loops at the end of the eye-pins)

Finished size: 20" at the shortest strand and 26" at the longest strand.


Start by cutting all the sections of silver chain needed. Use the wire cutters to cut nineteen sections of chain, each measuring three quarters of an inch long. In addition, cut twenty-three sections of chain measuring an inch and a half each and six sections measuring three inches each. Put them aside making sure the different lengths of chain don't get mixed up.

Next, place an eye pin through each of the crystal pearls and create a loop on the straight end of each pin. The loops on each side of the pearl should be approximately the same size. Once looped, cut off any excess wire. There should be 44 pearls with a loop at each end.

For the first strand, connect an inch-and-a-half section of chain to each loop of a 10mm pearls. Continue alternating chain sections and pearls until there are 11 10mm pearls and 12 sections of chain. Always start and finish each strand with a section of chain.

For the second strand, repeat step 3 using eighteen 8mm pearls and nineteen three-quarter-inch sections of chain.

For the third strand, use ten of the 6mm pearls and eleven of the inch-and-a-half sections of chain.

Finally, for the fourth strand, use the remaining five 6mm pearls and the six three-inch sections.

To assemble the necklace, connect the first strand to the bottom loop of one side of the clasp with jump rings. Attach the second strap to the middle loop of the clasp. Connect the third strand to the third loop of the clasp and the fourth strand to the fourth, or top, loop.

Following the instructions on step 7, connect the loose ends of the strands to the corresponding loops on the other half of the clasp.

Sunday, April 5, 2009

multi-colored & rainbow wedding inspiration

black and white wedding inspiration

Colored petticoats/slips/crinolines

I love this idea! It was another thing that I really wanted to do for my wedding but never got around to it. Instructions can be found on the Dylon Australia site but please, make sure you do a test run first!

Submerged centerpieces

These absolutely beautiful centrepieces, plus many more can be found at Mocha Rose Floral Designs