Pink Rose Tea Basket

Contents of basket are: "Comfort for Women" book, tea, cookies, candle & small picture in frame.

Scripture Tag #27

"As the heavens are higher than the earth, so are my ways higher than your ways and my thoughts than your thoughts."

Isaiah 55:9

Button Bird Card

A button from my button stash was used to create the button bird for this card. The flowers, leaves, beak & wing were made with punches. The tail is a sticker from Target scrapbook section. The eye is a little flat black bead. Friend was cut with alphabet dies.

Birdhouse Menu Cards

 These are menu cards cut to the shape of birdhouses for a ladies spring luncheon. They like custom made menu cards so the ladies can save them as a memento of the event.

The birdhouses were cut with two of my favorite tools. The clear grid ruler has a metal edge. You can find it at Michaels in the art supply section. The pink exacto knife is easy to keep track of and easy to hold. It is available at Hobby Lobby in the scrapbooking section.

Scripture Tag #27

Now we see but a poor reflection as in a mirror; then we shall see face to face. Now I know in part; then I shall know fully, even as I am fully known.

2 Corinthians 13:12

Babycakes Cupcakery

Babycakes is located in Kingsport. Ever so sweet & charming Natalie Shortridge is the owner.

She offers a variety of gourmet cupcakes made from scratch
with the freshest and finest ingredients.
Gourmet chocolates, pure madagascar bourbon vanilla, sweet cream butter, and fresh fruits.

All made fresh daily!

Located near the antique shops and the public library.

A special place to meet a friend.


A fun place to have birthday parties.

Natalie's precious parents are there to help her out when she needs extra help.



Different gourmet flavor cupcakes are offered each day.


Natalie makes the best cupcakes!

Buy five cupcakes get the sixth one free!

You may see Natalie on the next season of Food Network's Cupcake Wars. She is a semi finalist. Natalie is already a winner to us!

Gourmet coffee and teas are also offered.

It's very important for all of us to support small local businesses.
you can visit Babycakes website here

Dad's Birthday Card

blue paisley paper & sentiment rub on - Hobby Lobby
blue cardstock- Stampin Up
trim -Michaels
velvet ribbon - Big Lots
scallop card die & frame die - Accucut

Vikki's Cupcake Stand

Vikki made this adorable cupcake stand with a candle holder and a vintage plate. She said got the candle holder from the Dollar Store and used E600 glue.

Orange Cupcakes

Hannahlily made these incredible orange cupcakes with a chocolate ganache filling. Orange Cupcakes
2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2 egg whites
1/2 cup room temperature butter
1/3 plus 1/2 cups sugar
2 egg yolks
1/2 teaspoon vanilla
juice of 1 orange
zest of one orange
1/2 cup milk
Preheat oven to 350 degrees. Line 20 standard cupcake cups with paper liners.
Beat egg whites to soft peaks with an electric mixer. Gradually add 1/3 cup of the sugar and beat to stiff peaks. set aside.
In a separate bowl, combine flour, baking powder, and salt.
In another bowl, cream butter and sugar together, then add the egg yolks, vanilla, orange juice, orange zest and milk.
Combine the wet and dry ingredients then carefully fold in the egg whites.
Using a large ice cream scoop, divide mixture between the cupcake liners (fill each about 3/4 full). Bake for approximately 15 minutes or until toothpick inserted comes out clean.
Chocolate Ganache Filling
1/2 cup coconut milk or heavy cream
8 oz. chocolate chips
1 tablespoon butter
heat all ingredients in a double boil over medium heat until the chocolate melts completely (stir occasionally). Let cool before inserting in cupcakes.
Orange Chantilly Cream
2 oranges, peeled and chopped (you can use the peel for the candied orange peel garnish)
juice of 1 lemon
1/2 cup plus 1/2 tablespoon water
1/2 cup sugar (more to taste)
1/2 tablespoon cornstarch
1 1/2 cups whipping cream
put sugar and water in a small saucepan and cook over medium heat, stirring occasionally, until sugar is completely dissolved.
Add oranges and lemon juice and let mixture simmer until oranges break down completely (about 15 minutes). Taste and add more sugar if needed.
Add cornstarch to 1/2 tablespoon cold water and stir to completely dissolve the cornstarch.
Add the cornstarch mixtures to the orange mixture and continue simmering until mixture thickens - about 5 minutes.
Let cool completely.
Using an electric mixer, whip cream until stiff peaks form. Fold in orange mixture.
Candied Orange Peel:
Peal of one orange
1 3/4 cup water, divided
1/4 cup sugar plus more for dusting
Using a vegetable peeler, peel strips of orange peel.
Put orange peel and 1/2 cup water in a small saucepan and bring to a boil.
Once mixture boils, strain water from orange peel.
Add another 1/2 cup of water to saucepan with orange peel and bring to a boil again.
Strain water from peel again.
Repeat this process once more (this takes some of the bitterness away from the peel)
Once the peel has been strained a third time, add 1/4 cup water and 1/4 cup sugar to peel.
Bring to a boil and simmer until the water evaporates.
Transfer Orange peels to a sheet of parchment paper to harden.
Dust with sugar while still sticky.
To assemble cupcakes:
once cupcakes are completely cooled, cut out a hole in the center.
Fill hole with cooled chocolate ganache.
top with orange chantilly cream and candied orange peel.
EAT!