Crafts

I’ve been madly working on another project for yet another dessert table.  Thought I would share as a sneak peak to wet your whistle!  What we are making today is a Shabby Chic Fabric Chandelier!

Let’s get started!

First you will need to raid the remnant bin at your local fabric store.  I gathered yellow and gray fabric of all different shades and textures.

Next, you will need three hoops of different sizes.  I wanted mine rather large so I had to use two quilting hoops and one large embroidery hoop. 

Don’t skip this part!  You must iron all of your fabric.  Lazy me likes to skip this part, and I’m telling it’s worth taking the time to iron the fabric!   Not only does it make a huge difference when cutting the fabric, it also makes for a better final project.

I then cut the fabric into three inch strips.

And then into twenty-three inch strips.  Why twenty-three? I don’t know, it looked good.  All sizes should be based on your hoop size. 

Separate your hoops. 

Take the outer hoop and drape your fabric strips over the hoop.  Making sure that they are even and spaced appropriately.

Replace the inner ring of the hoop.  Adjust the fabric to your liking and then tighten the clamp.

Do the same thing with the remaining two hoops.

Next, you will need some floral wire and some wire cutters.  You will need to wire the three hoops together.  Start with the smallest hoop first.

Wrap the wire around the hoop and twist to fasten the wire to the hoop.

Do this two more times, evenly spaced around the hoop.

You will then need to measure up the wire about five inches.  Twist again to make a shelf for the next hoop.

Place the next hoop on the “shelf” that you have created with the wire.  Twist to secure the hoop.  Repeat for the other two wires.  With the same technique attach the last hoop.

Voila!  You have a fun shabby chic fabric chandelier.  Have I peaked your interest?  The fabulous table that goes with this chandelier is coming up in the next few weeks.  Gotta say, it’s going to be fun!!

Now that you are inspired, don’t forget to enter our fabulous giveaway this week.  We are giving away a copy of Bakerella’s  aaamazing new Cake Pop book.

Kisses, Heather!

Check us out on “Today’s Creative Blog!”

Ahhh, Bakerella!  How you have inspired us so with your beautiful and whimsical Cake Pops.   I have been rather obsessed with them as of late.  They are so simple and yet so fun to create with.  Here is a sample of my latest creation.

Where would we be in the dessert world without Bakerella”s fun creation. 

In honor of Angie Dudley’s (Bakerella) new book all about Cake Pops, we are offering one lucky reader a copy of her new book!

To enter, all you have to do is leave a comment and tell us what kind of Cake Pop you would like to make.  Don’t forget to leave an email address so that we can contact the winner.

For more chances to win you may,

• Tell all your Facebook or Twitter friends about the giveaway here on WhipperBerry.
• Blog about our giveaway.

If you choose to participate in the additional two options, please leave another comment telling us about it. 

The giveaway ends Friday, September 17th at Midnight.  A winner will be selected by Random.org and announced on Monday, September 20th. 

Good Luck! 

Heather

You know as well as I do that most children are picky eaters. My little ones are the exception to the rule! My kids routinely ask me for sushi, mushrooms, white clam linguine, and Greek Dolmas (grape-leaf wrapped seasoned rice. Looks horrible, but tastes amazing!)

But when I have other children visiting my home, I make this fun meal that everyone is sure to love.  It tickles them pink that they are allowed to eat “cupcakes” for dinner! The best part about this meal is that it’s complete. No side or veggie required, as it already has all the food pyramid requirements!

 

What you will need,

1lb meat of your choice. I prefer ground turkey

1 can of corn, drained

1 chopped onion

2 cans of beans, semi drained. I usually use kidney & chili beans.

1 packet of taco seasoning

1 bunch of cilantro. Rinsed and chopped head to toe.

1 box of corn bread

1 cup of shredded cheese

Sour cream optional

1 sleeve of cupcake wrappers

Directions

Make the corn bread as directed on package. Set aside.

Brown your beef with the onion. Stir in water and taco seasoning as directed on packet. Toss in corn, beans & cilantro. Mix well.

 

Fill each of your cupcake wrappers half full with the meat & bean mix, pour corn bread mix on top until it is 3/4 full. Sprinkle shredded cheese on top of each and bake for 20 minutes or until the mix is golden and a toothpick comes out clean.

Dollop some sour cream on the top of each, if the kids like, and it looks like a real cupcake!

Erin

All the talk we’ve been doing about weddings and cakes has got my romantic side all a-flutter. I loved looking at the cakes that Whitney and Heather found, but I found myself being captivated by what was under the cake as well. All great creations need a great foundation, right? Look at these fabulous cake stands I found!

Do you have a favorite cake stand artist?  Tell us all about them!

Emily

I love Olive Juice‘s new Fall line.  They have a simple, Parisian vibe, and I love their angle on keeping it classic.

  

  

  

P.S. That little boy is just too adorable.

Whitney