Twenty- Eight.

As I mentioned on Monday, my birthday is Thursday. I am turning the big 28. I am not one of those people that considers their birthday just another day, on no my dear readers, I am OBSESSED with it. I haven’t worked on it in about 6 years, but I am this week because of some work deadlines and that I am going to NOLA next week!

I mentioned to my friends that there better be cake (none of them bake like I do, and I ain't makin' my own damn cake!) and the two that I consider the most boss when it comes to things like that said they got it, so Im excited (better be good!).

Every year, as we all do, I think about the past year. Turn over in my head some of the best and worst decisions I have made. Try to figure out if I hit the goals I set. Was it a good year? A meh year? Was I happy most of the time?

Overall- I think yes. I was happy most of the time. I am happy at my job. I spent a lot of time with great friends. I STARTED THIS BLOG.

Although I have been pretty content, I think that there is a huge amount of room for improvement. A combination of life changes, career goals, revamping some sections of the blog and adding additional features.

Twenty-eight is going to be my year.

I am going to make a conscience decision to be a better friend, sister, and daughter. I am going unplug when I need to. I going to identify the things that add to the happiness in my life and invest in that. I will stop spending so much money on things, and instead spend it on activities that I will remember forever. I am going to provide interesting, original content for you. I will be trying to learn more about cake decorating and baking. I am going to design more for myself. I am going to make some progress in some projects that I have sitting on the back burner for far too long. I am going to try to expand my blog tribe. I am going to choose to be positive when I can, and keep my bitch face down to a minimum.

I am sure there will but a ton of other things I want to do and accomplish, but today, this is where I am starting and I am excited to share with you everything along the way.

Design Inspiration April 1 2013

​Today marks the first day or April, which means it's the last month of me being 27. Yes, you heard me correctly, I am turning 28 this month (on the 18th to be exact). I'm not one to complain about growing older, but 28 seems like I am entering adulthood. Well, I know I TECHNICALLY AM an adult, but 28 really is coming for me. 

Over the past year, being 27, I have been happy. I started the blog, I have a job I love, friends I can't picture my life without, a wonderful family, and overall a good life, but nothing is perfect and there is always room for improvement. ​There have been several let downs over the past year, and I have identified some things that need to be changed, which I will be sharing with you over the course of the next year. 

This month I will be setting some goals, not only for the blog, but for 28. I've decided 28 is my year, and "saying it out loud" to you means I have to stick to the changes. I am establishing and developing some great new regular posts for you, which I think you will be as excited as I am about!

​Today I baked some of the most challenging and beautiful cupcakes I have ever made, which I will of course be sharing with you, and I am exhausted, but feeling inspired. Here are some things that are inspiring me today.

​via have & Hold Design

I am fortunate in that I DO make something pretty much everyday, but I think I need to head back to basics and create some personal projects with my hands. I think to step away from work and the blog and the computer will be good for me- and I'm not just talking the DIY and baking stuff, I mean some design work, some illustration, remind myself why I fell in love with it all to begin with. Paint? Cutout? Glue? SURE! You should also make something today.

​source

Speaking of back to basics, I am loving some of these simplistic logos, posters and designs I am seeing on the web. Who said we have to over design. Thoughtful design. Back to basics, that's what I'm talking about.​

​Made by ED

I am obsessed with this. Emma Daniels makes some RIDICULOUS custom cutouts. Now, I don't think I am gentle and meticulous enough for something like this, but the idea of it is inspiring and ​CRAZY.

Source

I went to college for illustration, which I LOVE and I am think will always be my core, so when I see something like this which is so well designed, and well illustrated and thought out ... SWOON. This piece is particularly inspiring because it's EVERYTHING and so simple and well done. This piece reminds me to think outside the box and just go for it, but also that using what you know best can really surprise even yourself.

​Smitten Kitchen

​... and let us not forget baking. I baked my arse off today, and it was challenging, and frustrating, and some of my best work and some not so good, but I have to remember to continue to push myself and try new things. I am also going to try to reallllly learn about baking. Yeah, I do it, and it works (most of the time) but I'd like to study it more (a class maybe?) and get the basics down a bit more so I have more to share with ya'll! Scones is on the list of something to try, so I will be turning to Smitten Kitchen for some pointers, she's freakin' ace. 

So there's what inspiring me in the start of April. ​April will be about getting back to basics and pushing myself. I have a few weeks until my bday, and plan on spending them setting goals, for the weeks, months and year ahead. What are some of your goals this month?

Boston Cream Pie Birthday Cake (w. Free Birthday Bunting Download)

Dude, it has been a long couple of weeks. Between travel with work, work and well, more work, I am utterly exhausted. Do you know what the problem is with NO TIME, NO RECIPES. Argh, so sad. WAIT, WAIT JUST ONE MINUTE - I think I have something for you! ​

Back in December it was my besties birthday. I make a sweet pretty much every week, so this one had to be EXTRA SPECIAL. I needed to make a cake, but not only a cake, something that would be special to her, enter Boston Cream Pie Cake. I have told you in the past, I dislike making full cakes or pies, no sampling before you serve them, what kind of crap is that! Anywhoozer, I had to do it, it was for Amy after-all. And look at the mama above, she is pretty legit, and well worth all the work. I turned to the master, the one, the leader for the inspiration, Martha Stewart- she can do no wrong in my eyes. ​Here's her original post, but check out below for the step by step and a few small changes. 

FOR THE CAKE /

2 tbsp. unsalted butter, plus more for pan

1 ¼ cups sugar, plus more for pan

1 ¼ cups sifted cake flour (not self-rising)

1 ¼ tsp. baking powder

¾ tsp. salt

2 large eggs

2 large egg yolks

¾ cup whole milk

2 tsp. pure vanilla extract

1 /  Preheat oven to 350˚F. Lightly butter a two 8 inch round cake pans, and line with parchment paper. Butter parchment, and sprinkle with sugar, tapping out excess; set aside. (Martha uses one 9 inch pan and splits hers, I found 2 shallow cakes easier.)
​

2 / In a medium bowl, whisk together flour, baking powder, and salt; set aside.

3 / In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs and egg yolks on medium speed for 1 minute. Gradually add sugar, and continue beating until light and fluffy, about 3 minutes.

4 / Heat milk and butter until hot in a small saucepan over medium heat. Do not to boil the milk! Remove from heat, and stir in vanilla.

5 / With mixer still running, slowly add hot milk to egg mixture. Gradually add flour mixture, ¼ cup at a time, mixing until incorporated. 

6 / Evenly divide the cake batter between the two prepared cake pans.

7 / Bake until cake is golden brown and a tester inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack, and cool for 15 minutes. Remove from pan, leaving the cake bottom-side up. Let cool completely.

FOR THE FILLING / 

2 cups milk

½ cup sugar

4 large egg yolks

2 tsp. pure vanilla extract

Pinch of salt

6 tbsp. cornstarch

1 / In a medium saucepan, combine milk and ¼ cup sugar over medium heat, and bring to a simmer.

2 / In a medium bowl, whisk egg yolks and remaining sugar until well combined.

3 / Whisk in vanilla, salt and cornstarch, 1 tbsp. at a time, until fully incorporated.

4 / While whisking egg mixture constantly, slowly add 1 cup of the heated milk to the egg mixture.

5 / Strain this mixture into milk remaining in saucepan. Continue cooking over medium heat, whisking constantly, until mixture comes to a full boil, 4 to 6 minutes.

6 / Transfer to a medium bowl, and cover with plastic wrap, pressing wrap against the filling to prevent a skin from forming. Refrigerate until at least 3 hours and up to overnight.

FOR THE GLAZE / 

7 tbsp. heavy cream

3 oz. semisweet chocolate, coarsely chopped

1 / In a small saucepan over medium heat, bring heavy cream to a boil.

2 / Place chocolate in a medium bowl, and pour cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.

ASSEMBLY /

1 / Remove pastry cream from refrigerator. Beat with a stiff whisk until cream is smooth.

2 / Spread one of the cakes with the pastry cream filling. 

3 / Top the pastry cream with other cake, like a sandwich!

4 / Pour glaze over center of cake, allowing it to spread, covering top and dripping down the sides. Chill cake for 20 minutes before serving.

TA DA! HAPPY BIRTHDAY AMY! I made this adorable bunting flags out of bakers twine, chop sticks and some cut outs. Download the file here to create your own HAPPY BIRTHDAY banner, or click the image below. Look below to see what she looks like, SO CUTE!

So, there you have it, a special cake for a special gal. She loved it, it was pretty darn fantastic (if I do say so myself).​ I wonder what kind of special cake they are going to get me for my birthday!

DIY Adorable Bunting Birthday Card

Everyone loves a hand written letter. A piece of snail mail delivered by little elves (or the USPS, whatever, they are elves to me!) into the mailbox. An envelope with a stamp on it that isn't a bill. And Cards. Cards are ACE, but what about a HANDMADE CARD (with BUNTING). BOOM! Nailed it. The thought & time & love that goes into a handmade card doesn't go unnoticed and will put a smile on even the Grinches face. 

What will you need? Easy-Peasy-Lemon-Squezy!

• No. 2 Pencils

• X-Acto Knife

• Scissors 

• String (or ribbon)

• Glue

• Stamp Pads

• Small hole punch

• Decorative paper

• White (or solid) paper

• An envelope

1 / Cut the paper to size. Any piece of heavy-er white (or whatever solid color you'd like to use, just make sure your stamp colors will show on it!) will do. Line your envelope with the edge of your chosen paper. Cut along the other edge of the envelope. I use a ruler and X-Acto (be careful your fingers!) but if you're more comfortable, trace a light line with a pencil and use a scissor. 

2 / Fold the paper. Using the edge of the envelope as a guide, fold the paper along the edge of the envelope and trim off  the extra to make sure the folded slice of paper fits in the envelope.

3 / Let's make a damn bunting stamp! I saw this pin and needed to give it a try because it is super cute. UBER EASY! Hold your No. 2 pencil in one hand and let's get to cutting. We are aiming for the shape of a bunting flag, so if you want to draw it on first like the pin shows, go for it. I just went for it (but I mess up often, so draw the damn thing first). Cut the eraser straight down towards the pencil, stopping about half way to the bottom of the eraser for stability. From the outside of the eraser in, take a cut until the piece you want to remove pops right out. Repeat those steps at about a 45 degree angle to form a "V" shape. Repeat the steps one more time joining the top two corners of the "V" and you should have a little-bitty-adorable flag shaped stamp!

4 / Stampin' time! I cut 4 different stamps because I wanted to use 4 different colors, but you can really just wipe 'em off and use just one. Across the front of the card, stamp-stamp-stamp away. Look how cute! You'll see in the next step that the straighter the better (of you want to string it.

5 / Let's hang the flags! Punch a hole at each end of the stamping you just did with your hole punch. Start behind the hole on your left and come through and across the card and into the hole on the right. If you stamped in a straight line across the front, the string will lay flat with the flags! (If you did not get it quite straight, don't worry I didn't either, you can apply a bit of glue in the center to hold it in place.)

6 / String it inside! Open the card so its at a 90 degree angle with the bottom. Cross the string on the right across at an angle towards the lowed left corner of the base of the card. Take the string coming through the top left and cross it down towards the bottom right corner of the base.

7 / Tie the ends.  Punch a hole where you want the string to be secured. Tie a cute 'lil knot to hold the string in place (lower left shown)...

... then tie the lower right.

Yes! You did it! Great job! Now for more bunting!

8 / Cut some baby flags! Take whatever pretty paper you chose and cut out some flags. Fold part of the paper over and make your cuts so that the top, wide part of the flag is at the fold, by dong this, as you cut the flags out you get a double sided flag with a fold so it hangs over the string. You will need a few different sizes because the closer you get to where the string meets the base of the card the smaller they will need to be to fit. 

9 / Hang the flags. Hang the flags along the string inside the card, using the smaller ones you cut out towards the base. Apply a bit of glue so they stay in place.

10 / Write your message. My metallic stamps didn't like the marker I chose very much, so you should do a test first. I decided to center the words "HAPPY BIRTHDAY" on the outside of the card...

...and the birthday boys name "VINCE" on the flags in the inside. (btw- everyone say HAPPY BIRTHDAY VINCE!)

Why not add some bunting to the envelope also!

11 / Wrap it up! Write whatever message you want on the outside and use the same string as you did inside to make a cute bow to complete the card!

This card took under 20 minutes but leaves the recipient knowing someone cares enough to make it (I hope, Vince, do you like it?). Handmade with love.

This type of card could work for any occasion, what are you celebrating this month?