My Blog

June 2013 | Page 2 of 2 | Red Carousel Blog

I’m borrowing the “Workspace Wednesday” idea off Fellow Fellow and Studio Calico – I love the insight into other people’s creative spaces. 

This is what I’m working on at the moment. Cute little faces to be used as cupcake toppers. They are being made to look like kids and teachers in a class. The cupcakes are for the class’ graduation day. Too sweet!

Inject some sunshine into your parties with a bit of mellow yellow. A beautiful uni-sex colour. Pair it with pink like I have done below to make it girly. Perfect colour scheme for baby showers, parties, weddings… Create this look in store.

1. Baking Cups 2. Cups 3. Wooden Tea Spoons 4. Favour Bags

5. Vintage Paper Straws 6. Rustic Wooden trays for hire

{dessert table by Red Carousel} 

I’m going to start moving over my favourite recipes from the old Ivy Designs blog to this one. I’m loving the easy to use recipe cards below. First up, my go-to cookie recipe for parties. I love this recipe because it’s pretty easy (a beginner could do it), it’s yummy and it’s so versatile – suited to a variety of cutters to match your party theme. I’ve had a lot of people contact me to say they made these cookies with much success, which is music to my ears!

These are the things you will need for the vanilla cookie.

Fondant Covered Vanilla Cookies Easy recipe for fun cookie decorating 2 medium eggs, whisked gently 1 teaspoon vanilla extract 500g plain (all-purpose) flour Small amount of rolled fondant, approx. 300grams Food dye (if you wish to tint the fondant) or you can purchase fondant pre coloured 250g of shortening to grease (or corn flour) 1/2 cup of corn syrup (or apricot jam) for use as glue Electric mixer, hand beater, thermomix or similar Silicon mat or hard surface to roll on 1. Using an electric mixer/beater or thermomix (with the butterfly insert) beat the butter and sugar until creamy and fluffy – approx 1 to 2 minutes. Scrape down the sides to combine. 2. Add the eggs, vanilla extract and sifted flour and mix until all ingredients are just combined. Do not over mix. 3. Remove the dough and place on cling-wrap. Press down firmly. 4. Cover with cling-wrap and refrigerate or freeze for 15-30 minutes. 5. Place dough in between baking paper and roll out the dough to about 5 mm thick. You can do this in portions. If the dough starts to become too soft and difficult to work with, return to fridge/freezer. 6. Separate the dough from the baking paper to make it easier to remove after cutting shapes out with cutter. Cut shapes out with cutter. 7. Place shapes on baking trays lined with baking paper and refrigerate/freeze again for 15-30 mins. This is important, as it rests the dough and keeps the shapes from distorting and expanding. Bake cookies in a preheated oven at 180 degrees celsius for 10 minutes. They are done when the edges begin to turn golden in color. Leave to cool completely before icing. 8. Knead some fondant in your hands to make it softer and more pliable. Spread a little shortening onto your clean surface. Roll out the fondant to about 4mm with a rolling pin. 9. If you wish, use an impression mat to create prints in the fondant. 10. You can also use an wheel cutter or embosser to create different patterns. 11. Using a cutter, cut out the fondant shape. 12. Paint a little corn syrup on the cookie. Not much is needed. 13. Lift the fondant from your surface carefully with a spatula or knife. Place the fondant on top of the cookie and press lightly into place. 14. You may like to you use silicone moulds to create cute shapes such as animals or bows etc. Make sure you put a little shortening or corn flour in the mould to make removal easier. Attach fondant pieces together with a little water. * Decorate cookies with sugar flowers or pearls that you can buy from cake supply shops. Attach these with royal icing. You can also further enhance the cookies with glitter or shimmer dust. * Package the cookies up in clear bags and a ribbon for gift giving. * Cookies can be stored for about 1-2 weeks in an air tight container. * Cookie dough can be kept in the freezer for about 2 – 3 weeks. Red Carousel Blog