Flower Girl Dress by Whimsy Wendy

Flower Girl Dress by Whimsy Wendy
dropping petals... one by one.

Sunday, February 26, 2012

Tuesday, February 21, 2012

Fabric Crowns are back!

In time for Easter baskets, birthdays or just spring time fun!  Whimsy Wendy fabric crowns...one size fits all.

Monday, February 20, 2012

Sammy's Back!

Back by popular demand, I've whipped up a few more Sammys. Can't get enough of them! Even though I pump a few out at the same time, they really have their own personality.

Thursday, February 16, 2012

Whimsy Wendy Party Pail Party Favors

For the party planner extraordinaire... or just a very special birthday girl: Party Pails as only Whimsy Wendy can do them! Order in the colors/ themes of your choice, they fit a good amount of goodies, candies and prizes. Available in a number of sizes.

Sunday, February 12, 2012

Valentine Robot .... or Robox?

Our Valentine Robot...

2 cardboard boxes
Silver duct tape
Red duct tape
Insulated duct tape
Black Sharpie
Pipe cleaner
Paper Towel Roll
Felt hearts

Wouldn't you want to drop a valentine in his tummy?
Our matching Robot Valentines... almost finished we still need to add the lollipops.

Simple robot made from simple shapes. We'll punch a hole near his hand and thread the stem of the lollipop through for a special treat!

Wednesday, February 8, 2012

Easy Whoopie Pies....or Healthier Homemade HoHos!

Easy Whoopie Pies (recipe adapted from Epicurious)
I've always wanted to make these! And I thought the Super Bowl gave me a great excuse to try them. My girls loved them so much they thought they were just like HoHo cakes. 
Just be warned: it's very hard to stop at one!

For cakes
  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg
For filling
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla

Make cakes:
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.