
I know this color has been done, but as you can see I still love it. Tiffany blue is very calming and definately adds a classy, modern feel. Accent with contrasting colors like red, orange, lavender and green florals and let you fun side shine.
I know this color has been done, but as you can see I still love it. Tiffany blue is very calming and definately adds a classy, modern feel. Accent with contrasting colors like red, orange, lavender and green florals and let you fun side shine.
I love this combo for spring and summer. The simple brown bags could be filled with anything from a cookies to nuts...love the simple monogrammed seal, which you can find at my wedding labels {link to the right}. The glass hurricanes would make such a cute candy buffet filled with chocolates and natural looking candies in shades of white, cream and green. We are planning my sisters baby shower next month and I am going to have to e-mail this to mom right now. She is having a boy and we are using natural tones with brown and blue. Too cute, I think I will put cute labels on the bags, but not seal them shut and use them for the candy buffet. Love it!
First prepare cookies and marshmallow fondant as described below. They really aren't too difficult. As soon as you have finished baking your cookies and making your marshmallow fondant {recipes are below} you are ready to move on to step 1.
Cookie Recipe:
In a large mixing bowl cream together butter and sugar. Add egg and vanilla. Slowly add flour and mix well. Chill dough for 3 to 4 hours. Before rolling out, preheat oven to 350 degrees. Roll out on lightly floured surface and cut with cookie cutter. Bake for 8 to 10 minutes or until barely colored. Decorate as desired.
Marshmallow Fondant Recipe:
In microwave safe bowl combine marshmallows and water. Microwave on high for 30 seconds. Remove bowl from microwave and stir, return to microwave for an additional 30 seconds. Repeat until mixture is melted and smooth. It usually takes about 2 minutes. Add 1/2 of powdered sugar to marshmallow and mix. Pour remaining powdered sugar onto board and pour marshmallow mixture over powdered sugar. Coat your hands in crisco shortening {I mean seriously}. Knead powdered sugar into marshmallow as you would bread dough until it is smooth and elastic. The mixture will be very sticky at first and if you have small children at home they will want to help. To store fondant, place in ziploc bag and squeeze out all the air and refridgerate. You can make fondant up to two weeks in advance.
Royal Icing Recipe:
Beat all ingredients until icing forms peaks {about 8-10 minutes on medium speed}. I would start with 6 tablespoons of water and add more if too stiff for piping, keeping in mind you have to push it through that tiny hole. You may want to add a little frosting to the bag and experiment with consistency before filling the entire bag. You want the frosting to be soft enough to pipe easily, but it must hold its shape.
Spring is such a cheerful time. I can almost hear the birds chirping. Actually I can hear birds chirping, but the dogs barking kind of ruin it.
I love this color combo!
Order your custom labels at least two weeks in advance. Make or buy caramel corn {see recipe to follow}. Set up your boxes and place large muffin cup in the bottom. Fill with caramel corn, close up boxes and wrap with ribbon {beginning and ending on bottom of box}. Affix custom label to front of box.
Caramel Corn Recipe
Pop 1 1/2 cups popping corn and pour into large mixing bowl. In medium sauce pan bring butter, brown sugar, corn syrup and salt to boil and boil to 260 degrees {hard ball stage}, remove from heat and stir in 1 tsp baking soda. Pour over popped pop corn and mix well. Spoon into shallow baking pans and bake at 200 degrees for 1 hour. Will fill approximately 12-15 boxes.