Wedding Cake Card

It’s wedding season, well at least near the end of wedding season and we have a fun and easy wedding cake card that is inspired by the Brusters Wedding Cake ice cream flavour. We have made a similar card like this in the past but have never blogged about it. We’re making two versions, a simple rustic one and one that’s more elegant and colourful. You don’t need fancy machines for this card and you don’t even need to stamp!

Gather some supplies to get started. You’ll need some cardstock. For our rustic card, we’ve gone with a cream coloured “cake” and greens and red for the rest of the card. For the more elegant card, we chose a white “cake” and then blue and a pinky purple colour.

We’ve cut the cards to the usual 6 ¾ x 4 ¾ inch size.

Then we have layers measuring 6 ¼ x 4 ¼ inches.

Then we cut out our cake tiers. The top is 1 ½ x 2, the middle is 2 ¼ x 2 ¼, and the bottom tier is 3 ¼ x 2. If you have a machine like a Silhouette then feel free to use it to do your cutting.

Next we glued the layers on overlapping them while doing so and then glued that layer onto our cards.

Lastly, to elevate the cards a bit, we added some embellishments. Feel free to make it as elaborate as you want and you can add some stamping, ribbon, embellishments, etc. whatever you like. We started with ribbon on both.

On the more elegant colourful card we added a bow topper on top along with simple white sparkly flower embellishments.

On our rustic simple card we added a ribbon bow on top and matching thin brown ribbon between the tiers of the cake. We left it at that to keep it simple as possible but it still has a finished feel.

There you have it, two really simple to make wedding cake cards.

Banoffee Pie

This week’s flavour is Banoffee by Häagen Dazs. I have wanted to try Banoffee pie for the past six years, that’s when I went to England and everybody there raved about this dessert and would eat it when we went out for dinners. I didn’t try it because of the nut allergy that I have but it looked so delicious; now is the perfect time to finally make it!

It’s actually a really easy process to make Banoffee pie; I thought that it would be more complicated just from what it looked like when I saw people eating it in England.

First of all, you are going to make the crust. Line a 9 inch springform pan with parchment paper.

Ground up graham wafers in the food processor so that you have 1 ¼ cup of crumbs. Pour 8 tbsp. of melted butter over the crumbs and mix well.

Press the crumbs over the bottom and up 1 ½ inches of the sides of the pan. Put in the fridge.

Now to make the toffee sauce! Combine ½ cup of brown sugar along with 3 tbsp. of water in a medium sized sauce pan on medium; stir until the sugar dissolves.

Raise the heat and boil without stirring until the syrup is a deep amber colour.

Stir in 1 ¾ cups of sweetened condensed milk and ½ cup of butter and stir until the sauce thickens, about 5 minutes.

Remove the sauce from the heat and spread 1 cup of the sauce over the crust that has been in the fridge and then put back in the fridge for about an hour or until the sauce is semi-firm. Keep the remaining sauce at room temperature.

For the pie filling, beat 1 ¼ cups of heavy cream until thick and soft peaks form. Slice three bananas into very thin discs and fold them into the whipped cream.

Spoon the filling into the crust on top of the toffee sauce layer.

Slice two more bananas this time a bit thicker and arrange decoratively over the top of the pie.

Rewarm the remaining toffee sauce and drizzle over the top of the pie.

Cut and serve with more toffee drizzle on top.

Yum!

Milk and Cookie Card

Who doesn’t like cookie dough? I know I always have sneak of it while I am baking cookies. Cookie dough ice cream is just divine and this week we take our inspiration from a flavour that is called “Chip off the Dough Bock” which is a Ben and Jerry flavour. It has some of the two most delicious things in it - ice cream and cookie dough. I make my own cookie dough ice cream by freezing cookie dough into little bite size pieces and then mixing those pieces into either vanilla or chocolate ice cream as it mixes. Delicious!

We’re not actually making cookie dough, cookies, or ice cream this week. We are actually making a cookie and milk, cute little "just because" card. Nicole had the idea for it as soon as we picked this flavour to be part of our Summer theme.

It’s a super fun and easy “Just Because” card.

Here’s how you make it...

First pick out a colour for your card. We went with plain 6 ¾ x 4 ¾ white card.

Then choose a layer to glue on next. We chose a purplish pink colour which measures at 6 ¼ x 4 1/4 .

Then find a glass of milk and cookie. We used the Silhouette and Nicole cut out a glass of milk and parts for a cookies that way, but you can find images and trace and cut them out or you can draw your own if you are talented that way. When it came to cardstock colours, we just used the typical colours for milk and cookies.

Now glue all of the bits together and you have a milk and cookie card.

S'more the Merrier

I think the name of the ice cream says it all, S’more the Merrier (Baskin Robbins), yes this week our blog is about S’mores.

I’ve never actually had an actual S’more before so this inspired treat that we’re making will be my introduction to them.

We’re making a S’mores dip that was inspired by this recipe that we found at https://www.ifyougiveablondeakitchen.com/2017/06/17/how-to-make-smores-dip/

This dip is really quick and easy to make. You can make it right before you’re ready to serve it; you can measure out everything beforehand.

Preheat the oven to 450 degrees.

When preheated, place the pan in there for 5 minutes to warm up.

Remove the pan from the oven and melt in the butter evenly (about 1 Tbsp).

Pour in 1 ½ cups of chocolate chips. We decided to use a mixture of semi-sweet and milk chocolate chips.

Top all of the chocolate chips with 16-18 halved large marshmallows. You definitely want to pre-cut these earlier.

Bake for 5-7 minutes or until the marshmallows are golden. Serve with Graham wafers. Be so careful as the pan will be extremely hot as will the dip.

It’s really yummy as well as gooey and messy so make sure you have lots of napkins nearby!