Christmas Layout

A Christmas LO from the Stampin Up catalogue - this is a scraplift of the LO on page 26 of the current catalogue. I have used the Color coach (121046) to choose my colour combination of Real Red, Bashful Blue and Crumb Cake cardstock and Red Real and Bashful Blue Ink.

I have used Delightful Decorations (116517) and Ornament Punch (119847) - but this month and December you can buy the set as a bundle (124058) and you get some free ribbon and I have used Real Red Polka-Dot Grosgrain Ribbon (115608). I have also used some Papers on this LO that are only avaliable as a Christmas Bundle - they are from the Christmas Cocoa Speciality Designer Series Paper set. The sentiment is from Heard From The Heart stamp set (111644) and I have used Basic Rhinestones (119246) to add some sparkle to my page.
Happy Stampin!!
Hugs Sarah x x x x

Friends Scrapbook Page

Many of you know that my first love is scrapbooking - and I've only crossed over to cardmaking in the last couple of years, but now as a Stampin Up demonstrator I need to make some scrapbooking pages using the wonderful products that Stampin Up have to offer to the scrapbookers amongst us!

I have used Crumb Cake 12 x 12 cardstock (119929), PP is from Designer series PP stack, brights (117155) - which is double-sided, and A4 Old Olive cardstock (106576).

Paper Daisies (119243) have been stamped with Early Expresso ink (119670) using En Francais stamp (109521) and finished off with a Neutral Button (119743)
I have also used the same stamp on Vanilla Cardstock and punched out using the butterfly punch (119848) and Basic pearls (119247) for the body. The stamp set used is Flight of the butterfly (111564) and have used Early Expresso ink and Old Olive ink (102277). Under the photo is a piece of Crumb Cake CS and I have crimped it using my new Crimper tool (101618).
I have used the new SU Color Spritzer tool (107066) using Old Olive marker. The title is stamped and hand cut using Early Expresso ink and School Book Serif Alphabet (113510) stamp set.

Thanks for looking and as well as card making - Go and get scrapbooking too!!

Hugs Sarah x x x x

Sparkly and Bright

This set of one of the most popular sets I have sold and it also happens to be Jack's favourite too!! - Sparkly & Bright (115346). I wanted to show how you can make a few different and simple cards using this set.

Along with the stamp set I have used the following cardstock - Crumb Cake, Early Expresso, Real Red and Whisper White. Inks - Crumb Cake, Early Expresso, Real Red and Whisper White (Craft ink) and Real Red and Early Expresso satin ribbon

The above card is Crumb Cake(121685), and Whisper White(106549), Whisper White craft ink(101731) and Early Expresso ink(119670), I have coloured in his nose using a Real Red marker(100052). Early Expresso satin ribbon(119753) and punches Scallop Circle (119854) and large circle(119860).
The above card is Whisper White(106549) and Crumb cake(121685), Crumb Cake ink(121030) and Real Red ink(103133), Real Red satin ribbon (117286) and punches large oval(119855) and Scallop oval (119856).

last but not least my final card - Real Red (106578), Whisper White(106549) and Early Expresso(121686) cardstock, Real Red(103133) and Early Expresso(119670) ink pad and punches Scallop circle(119854) and large circle(119860).

With all the inks and co-ordinating cardstock - you could make some lovely tags too!!

Happy Cardmaking!

Hugs Sarah x x x

Thank you!

A little thank you card for everyone that supported me at my launch workshop

I have used Whisper white, Early expresso and Cherry cobbler cardstock, Early expresso ribbon and Cherry cobbler ink - stamp is So Many Thanks (120173)
and thanks to the wonderful people who supported me I got lots of wonderful goodies!!

Come back tomorrow for a card using one of the most popular sets I have sold!

Love and Hugs

Sarah x x x

Winter Post!

One of my favourite stamp sets - Winter Post (111780) - this set is fab and I'll be making lots of cards with is this year! I have used Bashful blue cardstock and ink and Chocolate chip cardstock and ink. I have stamped my reindeer on Very vanilla and I have used paper-piercing tool and mat pack to create the little pinprick holes around the vanilla cardstock.

Thanks for looking

Sarah x x x

Red Velvet Cupcakes

Red Velvet cupcakes - these are one of my fav's!

A deep red sponge with a chocolate flavour, a wonderful velvet texture
topped with a cream cheese frosting - is your mouth watering yet!? I always break one open and crumble the cooked cake over the rest of the cakes.

Red Velvet Cupcakes (from the hummingbird bakery cookbook)

60g unsalted butter at room temperature

150g caster sugar

1 egg

10g cocoa powder

20ml red food colouring (Dr Oetker is the best!)

1/2 tsp vanilla extract

120ml buttermilk

150g plain flour

1/2 tsp salt

1/2 tsp bicarbonate of soda

1.5 tsp white white vinegar

Preheat the oven to 170 degrees centigrade (gas 3)

Put the butter and sugar in a bowl and mix with an electric mixer, beat on a medium speed until light and fluffy and well mixed. Turn mixer up to high speed , slowly add the egg and beat until everything is well incorporated.

In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined and coloured (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Turn the mixer down to slow and slowly pour in half the buttermilk. Beat until well mixed , then add half the flour, and beat until everything is well incorporated. Repeat this process until all the buttermilk and flour have been added. Scrape down the side of the bowl again. Turn the mixture up to high speed and beat until you have a smooth, even mixture. Turn the mixer down to a low speed and add the salt, bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for a couple more minutes.

Spoon the mixture into paper cases until two-thirds full and bake in the pre-heated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Cream Cheese Frosting

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese cold

Beat the icing sugar and butter together using a medium slow speed on an electric mixer, until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium/high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Sometimes it is easier to put this in the fridge to cool before piping on to cupcakes as it can become quiet runny!!! Crumble cake over the top of the cream cheese frosting! Yum! Enjoy!

Love and cupcake hugs Sarah x x x

Old faithful - Lovely as a tree

Lovely as a tree is one of my first Stampin Up sets I purchased - and it is probably one of the most versatile - perfect for general cards and Christmas cards too - this card I have made for my Father-in-law for his birthday on Saturday

I have used PP from my stash (think it is BG Pyrus), the oak tree is from the set Lovely as a tree ( 101223), the sentiment is from a set that was available in the summer - lets hope they bring it back sometime! I have used soft suede ink and garden green cardstock that has been embossed using a cuttlebug embossing folder.
I have used stampin up circle punch and scallop circle punch

Thanks for looking

Sarah x

Beware Pirates!!!!

My new stamps have arrived!! I have to say these are my favourite at the moment - so good for male cards (which as many of you know is not my strong point!!)

Beware Pirates stamp set (115187) - include all these stamps and a couple extra - and they are great for making grungy/distress cards. I have also used background stamp En Francais (109521)
Cardstock used is crumb cake for card base, very vanilla with the background stamp (ink - soft suede), soft suede cardstock with pirate stamp (ink - chocolate chip)

Thanks for looking

Sarah x x x

Lemon Cupcakes

These are Pete's favourite cupcakes - it is the surprise* filling when you bite into the cake!

These cupcakes have been topped with lemon frosting and a little lemon zest
These cupcakes have been topped with iced stars

To get the pretty topping I use a piping bag and large nozzle

Lemon Cupcakes (from the hummingbird bakery cookbook)

120g plain flour

150g caster sugar

1.5 teaspoon baking powder

2 tablespooons grated lemon zest and extra to decorate

40g unsalted butter at room temperature

120ml whole milk

1 egg

Preheat oven to 170 degrees centigrade (gas 3)

Put flour, sugar, baking powder, lemon zest and butter in bowl and mix with an electric mixer, and beat on a slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated.

Add the egg to the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not overmix.

Spoon the mixture into paper cases (muffin/cupcake cases) until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the sponge bounces back when touched. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Lemon Frosting

250g icing sugar, sifted

80g butter at room temperature

2 tablespoons of grated lemon zest

a couple of drops of yellow food colouring

25ml whole milk

Beat together the icing sugar, butter, lemon zest and food colouring, using the medium speed on the electric mixer until the mixture comes together and is well mixed. Turn the mixer down to a slower speed and slowly pour in the milk, when it is all incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes.

*Surprise filling - hollowing out a bit of sponge and putting in a small spoonful of lemon curd makes the cupcake very moist and tangy - use a good quality lemon curd.

When the cupcakes are cold, spoon or pipe the lemon frosting on top and decorate with either a little lemon zest or icing stars.

Enjoy!!! Love and Hugs Sarah x x x x

Welcome to Sarah's Cards and Cupcakes!

A new blog - especially for the new addition to my life as a Stampin Up! demonstrator- and what goes better with making cards - cupcakes!!

On the 1st November I am having a launch party where we will make a card, have a cuppa (or a glass of fizzy!!) and a cupcake, lots of fun, chatter and hopefully make some new friends! So if you are in the Chichester area and would like to make a card and have a cupcake ( or 2!) then email me at sarah-e-wilkins@tiscali.co.uk and come along to my evening!

I am planning to have a card making club once an month, hopefully starting in December where during an evening we will make 3 cards and have lots of fun!!

So please come back and watch this space!!

In the meantime - keep an eye on my blog for cupcakes and recipes and hopefully some fab cards will pop up soon!!!

Love and Hugs Sarah x x x x x