Yesterday I held my first mini-stamp camp of the new year. Oh my, there was so much laughter in the afternoon group. Gosh it feels good to laugh, and it's so good for the soul. I've been spending a lot of time working on swap cards, sometimes it's grueling for a 'not so creative' individual such as myself. I'll share those specimens with you over the next few weeks. As for next week, I'll be heading to Leadership in San Antonio. There will be so many creative gals attending, I just can't wait. It's obvious that I'm getting excited about going, it's like I'm on a caffeine high without the caffeine. There will no doubt be reports on that adventure upon my return.
Today I want to show you a very fun card that we did in class yesterday. So simple, it only took a few minutes to put together. I've seen so many cute cards made with the new Sweet Cake stamp set, I just couldn't resist buying it. Also, you'll find at the end of today's post the recipe for a great cake that I made yesterday, a Grapefruit Pound Cake. Light on the calories, but certainly a tasty treat!
Here are the supplies we used for the card:
Stamp Set: Sweet Cake
Paper: Pool Party, Whisper White, Sweet Shop Specialty Designer Paper, Red Glitter Paper
Ink: Soft Suede Classic, Cherry Cobbler Classic
Other Supplies: Whisper White Organza Ribbon, Owl Punch, 2-way glue pen with the Dazzling Diamonds Glitter.
Grapefruit Pound Cake from the Jan/Feb edition of Cooking Light
Baking spray with flour
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking powder
5/8 teaspoon salt, divided
1-2/3 cups granulated sugar
6 tablespoons butter, softened
6 ounces 1/3-less-fat cream cheese
2 large eggs
1/4 cup canola oil
2 tablespoons grated grapefruit rind
1/2 teaspoon vanilla extract
1/2 cup 2% reduced-fat-milk
1/2 cup fresh grapefruit juice (easily from just one grapefruit)
1-1/4 cups powdered sugar
1. Preheat oven to 325
2. Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
3. Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake (I did not invert cake). Cool on rack.
4. Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.
****I let this mixture sit a while, as it was too runny. Additional cooling allowed it to set up better.
Today I want to show you a very fun card that we did in class yesterday. So simple, it only took a few minutes to put together. I've seen so many cute cards made with the new Sweet Cake stamp set, I just couldn't resist buying it. Also, you'll find at the end of today's post the recipe for a great cake that I made yesterday, a Grapefruit Pound Cake. Light on the calories, but certainly a tasty treat!
Stamp Set: Sweet Cake
Paper: Pool Party, Whisper White, Sweet Shop Specialty Designer Paper, Red Glitter Paper
Ink: Soft Suede Classic, Cherry Cobbler Classic
Other Supplies: Whisper White Organza Ribbon, Owl Punch, 2-way glue pen with the Dazzling Diamonds Glitter.
Grapefruit Pound Cake from the Jan/Feb edition of Cooking Light
Baking spray with flour
9 ounces all-purpose flour (about 2 cups)
1 teaspoon baking powder
5/8 teaspoon salt, divided
1-2/3 cups granulated sugar
6 tablespoons butter, softened
6 ounces 1/3-less-fat cream cheese
2 large eggs
1/4 cup canola oil
2 tablespoons grated grapefruit rind
1/2 teaspoon vanilla extract
1/2 cup 2% reduced-fat-milk
1/2 cup fresh grapefruit juice (easily from just one grapefruit)
1-1/4 cups powdered sugar
1. Preheat oven to 325
2. Coat a 10-inch tube pan with baking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well. Place granulated sugar, butter, and cream cheese in a large bowl; beat with a mixer at high speed until light and fluffy. Add eggs, 1 at a time. Beat in oil, rind, and vanilla.
3. Add flour mixture and milk alternately to batter, beginning and ending with flour. Spoon batter into pan; bake at 325 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack 10 minutes. Invert cake (I did not invert cake). Cool on rack.
4. Place juice in a saucepan over medium-high heat; bring to a boil. Cook until reduced to 3 tablespoons (about 4 minutes). Cool slightly. Stir in powdered sugar and remaining 1/8 teaspoon salt. Drizzle over cake.
****I let this mixture sit a while, as it was too runny. Additional cooling allowed it to set up better.
I hope you enjoyed today's post, thank you for stopping by!!!
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