EGG SHAPPED SIDEWALK CHALK, CRAYON ROLL HOLDER & DEVIL’S FOOD CUPCAKES~CREAM FILLING~CHOCOLATE GOUACHE FROSTING!

FOR THE CHILDREN IN YOUR LIVES!

EGG SHAPPED SIDEWALK CHALK

Just in time for Spring, egg shaped chalk.These are so easy to make.

YOU WILL NEED:

Plaster of Paris
Tempera Paint
Petroleum Jelly
plastic Easter eggs
disposable cups
disposable spoons or wooden craft sticks
egg carton

DIRECTIONS:

Take petroleum jelly and liberally coat the insides of the eggs and then place in the egg carton. Mix 1/2 cup Plaster of Paris with 1/4 cup water and stir well. Mix in enough liquid tempera paint to get your desired color. Add about a teaspoon or so. You can also use powdered tempera paint (start with about 1 tablespoon and go from there). Mix up a blue batch, pour it into the eggs then immediately mix up a pink batch.
Pour mixture into egg halves. This amount makes about 1 1/2 eggs. Use the 1/2 to make two colored eggs. DO NOT pour extra plaster down your sink drain --I tell you this is a no no. Throw it in the trash!
Allow this mixture to set about 5 minutes---just until thick enough to put the egg halves together. Once together, hold tightly and carefully give egg a good shake and a firm tap on a hard surface to allow plaster to form to the egg and the halves to come together.
Allow eggs to harden overnight. To remove them from the plastic an adult must use a knife to work the halves apart. Make a few of these to put back into plastic eggs once first removed and dry to hide in your egg hunt.

CRAYON ROLL HOLDER

This Crayon Roll Holder is a great and useful gift for children

Noticed on the crayon roll, that the inner fabric lining gets marked up quite a bit from the crayons going in and out. So instead of using interfacing on the lining piece cover it with iron on vinyl. This is such a cool product. The turning at the end gets it a bit wrinkled. The only draw back is that it is slicker and the crayons have less friction. However the new closure allows you to tighten it up to keep the crayons inside.

YOU NEED:

1 - 5 X 16 1/2 inch piece of fabric for the outside
1 - 5 X 16 1/2 inch piece of fabric for the inside
1 - 6 X 16 1/2 inch piece of fabric folded lengthwise and pressed for the pocket
ric rac (if desired)
1 - 5 X 16 1/2 piece of iron on vinyl
1 Cord Stop

DIRECTIONS:

Iron on the vinyl to the right side of your lining piece following package directions.
Place pocket piece on top of right side of lining. Starting 1 1/4 inches over from the edge, stitch from top of pocket (back stitch at top) to bottom. Then stitch every 1 inch. You should have 1 1/4 inches left on the other end.
If using ric rac pin it around the edges, overlap at bottom. I use fray check to keep ends from unraveling.
Place outside piece on top of pocket and lining, right sides together. Place a 20" piece of cord (folded in half) in the middle on the right side. Ends of cord go towards the center.
Sew all the way around 1/4 inch from the edge. Leave a 2-3 inch opening at the TOP.
Clip corners and turn. Press (don't press vinyl with bare hot iron), making sure to press opening to the inside. Pin opening shut and then top stitch all the way around very close to the edge (making sure you sew all layers of the opening shut.)
Squeeze the Cord Stop and thread both ends of the cording through the center hole (have patience, thread ends one at a time). Tie the ends of the cording together into a knot. Place a drop of glue in the knot to keep it secure and then put fray check on the ends.

Finished!

DEVIL’S FOOD CUPCAKES~CREAM FILLING~CHOCOLATE GOUACHE FROSTING

Make your favorite chocolate cupcakes or prepare purchased cake mix. Let cupcakes cool.

CRÈME FILLING

INGREDIENTS:

1 - 7 oz container marshmallow cream
1/2 cup softened butter
1/3 cup powder sugar
1 tablespoon water
1/4 teaspoon salt

DIRECTIONS:

With electric mixer beat ingredients together until fluffy. Add in a few drops of red food coloring if you like pink filling like we do!
Attach a large tip to pastry bag and fill with cream. Insert tip into cupcake and fill until cupcake slightly expands.

GANACHE FROSTING

INGREDIENTS:

12 oz semisweet chocolate chips
1 cup heavy cream (must be heavy cream -- half and half will not work)

DIRECTIONS:

Place chocolate chips into a bowl and pour cream over the top. Heat in microwave until chips are soft. Allow mixture to sit a minute to continue melting the chips. Stir well. Let mixture come to room temperature. With electric mixer beat until fluffy. Fill pastry bag with large star tip and pipe onto cupcakes.
Enough frosting and filling for 12-15 cupcakes depending on your frosting and filling style.
Thanks to Skip to my Lou for these ideas.