Man, I really had huge plans for blog projects this week and I have gotten absolutely nothing accomplished that I had hoped. I went back to bed after my husband got home this morning and tried to sleep but my phone kept ringing....arrgh! Meetings all day and well...here I am ready to drop and didn't get a crafty thing done! Oh well I am sure you will forgive me :) On to the GOOD stuff...
The winner of the Mini Album Set I put together is:
PLEASE send me your mailing address and I will get this off to you on Monday Dec 13th :)
I need to hear from the winners within 24 hours
I need to hear from the winners within 24 hours
Today I am going to share with you...
4 cups Confectioners' Sugar, sifted (reserve 1 cup for later)
(Make sure your Confectioners Sugar is made from SUGAR cane - READ THE LABEL!)
1 Tablespoon Gum Tragacanth (or Gum Tex)
1 Tablespoon Liquid Glucose
4 Tablespoons Warm Water (or 3 Tbs warm water + 1 Tbs lemon juice)
Pour the water in a large bowl and add gelatin (glucose) slowly.
Stir until gelatin is dissolved in the water. You may need to microwave 20-30 seconds or heat on the stove with a double-boiler to get glucose to melt.
Add confectioners' sugar and gum tragacanth.
You'll end up with a soft, sticky dough. Store dough in a well-sealed plastic bag at room temperature overnight (if possible) for it to set.
Knead in the remaining 1 cup of powdered sugar and it will become soft and pliable - no longer sticky. SLOWLY add more powdered sugar if it continues to feel sticky.
Store in an AIRTIGHT container
•8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
•1 pound powdered sugar (4 cups), plus extra for dusting
•2 tbsp water
•Food coloring or flavored extracts, optional
1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.
2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.
3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.
4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.
5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.
6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.
7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.
•1 Can Frosting
•1 1/2 C. Powdered Sugar
•1 C. Peanut Butter
Mix all ingredients in bowl with spoon. knead into workable dough. Model as with any dough.
•0.3 -ounce package of sugar free fruit flavored gelatin
•2 cups flour
•1 cup salt
•4 tablespoons cream of tartar
•2 cups boiling water
•2 tablespoons cooking oil
Mix the dry ingredients in a pan. Add the boiling water and cooking oil. Stir over medium-high heat until the mixture forms a ball. Place the ball on waxed paper to cool. Store in an airtight container. Cut the fruit picture from the gelatin box and paste to the lid. Use different flavors to make all different colors and smells.
*~*~*~*~*~*~*~*~*~*~ NON EDIBLES~*~*~*~*~*~*~*~*~*~
•1 cup liquid starch
•1/2 cup soap chips
•6 cups warm water
•Dry tempera or food coloring
Dissolve soap chips with enough water and stir until all lumps have dissapeared. Add to starch and remaining water. Keep covered in plastic jar. Color may be added as children paint, or in the mix. A few drops of oil of clove prevents bad odors. Be sure to keep mixtures in covered jars in a cool location.
Make your Own Mod Podge
1 Cup regular liquid glue
1/3 Cup of water
2 Tablespoons of clear varnish (glossy)
Mix thoroughly and store in an airtight container
HAPPY BIRTHDAY TO ME
Day 3 -Wednesday 12/8
A Hanging "Jewelry" Organizer
These are PERFECT for organizing small craft pieces, stickles, glues, clear stamps, or embellishments. You could even reinforce the hangar to use it for small punches. They have a lovely iridescent shimmer to them
Here is one with a few embellishments in it:
Now for the REMINDERS...
There are a few days left to get you and extra 5% off at CricutMachine.com. Right now you can get a Cricut Gypsy for 89.95 with FREE shipping and using my code, you get a BRAND NEW GYPSY delivered to your door for under $85! ANNNNNNDDDddddd if you register it by Dec 31st you get a total of 7 FREE carts dowloaded onto it!