WOW! Aren't these cake pieces beautiful? I love that I can change the color of card stock and make whatever kind of cake I want! My good friend Elizabeth Hurst taught me how to make these cake pieces using the Petal Cone Die. I love it when you can use a Big Shot Die to create something other than what it was intended for! Cones are good, but cake is better! This item was featured at my "A Frame, Five Pieces, and a Slice" Camp Wannastamp! The recipe is below for the chocolate cake piece.
Recipe:
Paper: Early Espresso - 6-1/2 X 3-1/2 (you'll need three of these. Place them on your Petal Cone Die to capture the flap, the triangle center piece, and a 1/2-inch section of the next triangle piece. This extra 1/2" piece serves as your second flap to glue the cake pieces together. Two of these pieces form the top and bottom of the cake. For the third piece, cut out the triangle, run it through the Big Shot with the Elegant Lines Embossing Folder, and then glue it to the top of the cake); Early Espresso - 12 X 2-1/2 - score at 6" (this serves as the sides of your cake and gets glued to the top and bottom pieces); scraps for the quilled flowers on top in your color choices
Stamps: None
Inks: None
Miscellaneous: Petal Cone Die; Big Shot Machine; Paper Snips; Simply Scored Scoring Tool; Elegant Lines Embossing Folder; Pink Satin Ribbon cut to 20" long; quilling tool; hot glue gun (to glue the quilled flowers on top); different-sized circle punches for the quilled flowers and leaves; Mini Glue Dots; Bone Folder; Multipurpose Liquid Glue; Pearl Basic Jewels; SNAIL Adhesive
3 comments:
These are gorgeous! thanks for the recipe, too! I had to make my own! Just wondering why you used a 3rd triangle for the 'icing', we could just run the top through, couldn't we...I'm trying to decide if it adds much added depth or layer...
I also LOVE your flowers and the ribbon, how you have accented these!...Have you ever put them all together to make a cake? How many does it take?
So nice for favours for a party!
Just gorgeous!
Well, if you emboss one of the pieces, it will emboss the flaps, which then don't seal as nicely as having plain card stock flaps. Also, with the Elegant Lines embossing folder, when you fold those flaps down, sometimes the card stock begins to tear.
I haven't made an entire cake, but it takes 12 slices to make a cake.
Thanks for your kind words, but all the kudos go to Elizabeth Hurst, who is incredibly talented. I just copied her instructions!!!
WHOA!!! These are AMAZING Penny! SO delicious looking! OFF to learn how! THANKS!!
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