Anyone who know's me well enough, will know that I love to bake (calorie wise I cant do it on a daily basis)!!! When I saw this free digistamp at Paper Garden Projects, I knew it would be perfect coloured as a chocolate sponge with layers of pink frosting! I coloured the image with promarkers, decoupaged the frosting so that it stood out from the card (ahh no photo) and it looked pretty good If I must say so. The papers came free with an edition of Papercraft Essentials Magazine, the sentiment stamp from Craft Stampers, ribbon and cardstock from my stash and some faux stitching. What better way to layer a cake card than on a doily - just perfect! Having finished the card, I toyed with the idea of adding some "sprinkles" - it's a cake after all......so I tried some glittered stars, they looked good but just didn't seem right, so I scraped them off. I hunted through my box of stash, but nothing seemed to fit......then I had an idea...... real cake sprinkles - white non pareils (posh name for hundreds and thousands), mixed with some clear glue and yes, they complimented the card perfectly! My seven year old thought I had really lost the plot "What! Sprinkles on your cards?" he exclaimed as he walked past!!!

Ice Cream Cupcake!

I had a go at baking these some time ago, but just came across the pictures again! The sponge was baked inside the cones, cooled and then iced with vanilla cooked flour butter cream, cadbury's flake chocolate and sprinkles. These cones were the smallest I could get in the supermarket with a flat base so undoubtedly, they contain too much cake for a little one, but they could be filled with less cake mix, a load of chocolate and then the buttercream - yeah they would go down well with most little ones!! The cones managed to stay crisp for several hours, although the one I kept until the next day (just to see how long the cone would stay crisp for), was rather chewy!! Best advice - Bake and Eat on the same day!!!!

The Inside!