Our week of My Mind’s Eye projects continues with a FABULOUS project from Lynda Benden!  This is just absolutely INCREDIBLE!!!

Here is the BEFORE picture:

Here is an AFTER picture!

Here are Lynda’s step by step directions on how she made this adorable cupcake stand:

Step #1 ~

Cover the 2 corrugated cardboard circles (I used 1 6″ and 1 8″) by rubbing the glue stick generously over the entire circle and then press and smooth your chosen decorative paper on top.  Once they are both dry, this won’t take very long, cut the excess decorative paper off.  Before going to the next step, stand each circle on it’s side separately.  You can hold them up by placing anything heavy on each side.  You are going to glue your trim on.  Add some Elmer’s glue to the side for approximately 1-2 inches, add your trim, let dry and then do it again until the entire circle has the fringe added.  While the fringe is drying, you can go on to step 2!

Step #2 ~

For the top single cupcake holder ~ punch a 3” scallop from your chosen decorative paper AND 2 from your cereal box chipboard.  NOTE:  I added an extra scalloped circle using my Nesties and cut it from the striped patterned paper.  Use your glue stick to glue the chipboard together.   While this dries, cut a strip of card stock for your single cupcake holder base.  This strip needs to be 2” X 8 ½”.  Score this at 1 ¾” a total of 4 times.  Stamp and decorate as you desire.  Adhere the short flap to the inside of the last square using red line tape to hold it firmly in place.  Using Elmer’s glue, glue the stand you just made, to the bottom of the scalloped circle piece.  You might want to lay something on top of it to make sure it glues together evenly.

Step #3 ~

For the second tier (assuming your fringe has been glued on and dry at this point), you need to cut 2 pieces of card stock  measuring 2 ½”x7 ½””.  Score these at ¼”, 3 ¾”and finally at

7 ¼”.  Again, decorate as you desire.  To adhere these 2 together, put a strip of red line tape on the SCORED edge on the opposite sides of each panel (this is so you will not double up on the adhesive to adhere the flaps together).  Adhere these together to make a square.  Now glue this square to the bottom of your middle layer using Elmer’s glue. NOTE:  You can make your strips wider for this layer to be up higher.

Step #4 ~

This final layer will have 2 bases under it to add extra support!  The inside square will be (2) 2” x 7” and will be scored at ½”, 3 ½” and 6 ½”.  The outer square will be (2) 2” x 11” and will be scored at ½”, 5 ½” and 10 ½”.  If you choose to decorate these pieces (the outside one) you will want to do that now.  Adhere these just as you did the middle base using the red line tape.  You will also want to glue these using Elmer’s glue.

Here is the frosting recipe (my cupcakes are just boxed white cake) as well as the Peanut Butter Cup Kisses recipe!  My daughter tried one and said it was AWESOME! LOL!!

Ingredients:

1 Cup white sugar

1/3 Cup water

1/4 Teaspoon Cream of Tarter

2 Egg whites

1 Teaspoon Vanilla Extract

Directions:

1.  In a saucepan, stir together the sugar, water and Cream of Tartar.  Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.

2.  In a medium mixing bowl, whip the egg whites and vanilla to soft peeks.  Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes.  Frost the cake of your choice.

Here is the recipe for the Peanut Butter Cup Kisses ~

Ingredients:

72 Hershey Kisses, divided

1 Cup Peanut Butter

1 Cup powdered sugar

1 Tablespoon butter or margarine

Directions:

1.  Line 24 small muffin cups (1 3/4 inches in diameter) with small paper bake cups.  Remove wrappers from chocolates.

2.  Place 48 chocolates in small microwave-safe bowl.  Microwave at MEDIUM (50%) 1 minute, stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chocolate is melted when stirred.  Using small brush, coat inside of paper cups with melted chocolate.

3.  Refrigerate 20 minutes; reapply melted chocolate to any thin spots.  Refrigerate until firm, preferably overnight.  Gently peel paper from chocolate cups.

4.  Beat peanut butter, powdered sugar and butter with electric mixer on medium speed in small bowl until smooth.  Spoon in to chocolate cups.  Before serving, top each cup with a chocolate kiss.  Cover and store in refrigerator.

 

Thanks for stopping by today!  We hope you all have a terrific day!

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