Favours seem to be a DIY project that most brides are willing to attempt - a lovely way to put a personal stamp on the day. We love pretty labels and these templates from Martha Stewart offer a few options - date, thank-you or enjoy. Printed on some decorative paper these will be the perfect finishing touch to your favours.
Showing posts with label Favour. Show all posts
Showing posts with label Favour. Show all posts
Thursday, June 10, 2010
Thursday, June 3, 2010
Lovely label download
Beautiful packaging is an easy way to make any wedding favour extra special: with simple labels, ribbon and some fabric the DIY can begin. Experiment with different types of paper and look out for unusual textures and colour to suit your decor. Using different fabrics will completely change the look. The labels themselves can be used on any box or object to add a personal touch. Click here for more inspiration and here to download these labels for free!
Tuesday, May 18, 2010
Handmade Heaven
While you may not be a bride inclined to bury herself in sticky tape, scissors and paper while magically crafting DIY master pieces, you may still want one-off, homemade elements to enhance your big day. Etsy, the online handmade and vintage market place, is the perfect place to hunt for such a thing. We love Humunuku's shop filled with beautiful things perfect for a wedding: hand made stationery, gift bags, bunting and labels.
Love Love Love Cards
Merci Beaucoup Gift Bags
Love Love Love Clothe Pouches
Merci Beaucoup Thank-You Cards
Vintage Animal Bunting
Merci Beaucoup Handle Gift Bags with Striped Ribbon
Monday, May 3, 2010
Real wedding 13: Girl meets boy
Today's real wedding is full of simple, country charm. A pretty wedding dress, a gorgeous dog as the best man, and a groom with his guitar make for a celebration straight from the heart. A late summer afternoon was the perfect setting for a wild flower bouquet, a homemade pie buffet, jam favours and bags of lavender sprinkled on the newly weds as they bid farewell. We love the personal touches that reflect this couple's vintage style. The table settings were simple with wild flowers, vintage linens, collections of vases and items straight from the bride's home to add a unique twist. The bride's grandmother has passed away a few months earlier so in her memory, the grandmother's vintage handkerchief was wrapped around the bouquet. What a lovely way to incorporate those that can't share the day.
Source: Once Wed
Thursday, April 29, 2010
Sweet Tooth
If you were inspired by the Candlyland Inspiration board posted yesterday, then you will love today's sweet DIY idea.
I love magazines and find it hard to part with them but in clearing out some cupboards I realised I would have to throw the piles into the recycling bin ASAP! I was browsing through some of them and came across these great recipes in the Food & Home Entertaining December 2008 issue. The bright red lollipops and soft pastel turkish delight would perfectly suit your touch of candyland and would make great favours.
Lollipops
Makes about 10
A little effort
40 mins
400g (2 cups) sugar
170ml (2/3 cup) liquid glucose
170ml (2/3 cup) water
a few drops of red food colouring
wooden skewers
sugar thermometer
ice
Makes about 25
Easy
25 mins plus extra to set
130g cornflour, sifted
300ml water
25ml (5 tsp) gelatine
500g sugar
25ml (5 tsp) rose water
juice of 2 lemons
a few drops of pink food colouring
70g (1/2 cup) icing sugar, sifted
I love magazines and find it hard to part with them but in clearing out some cupboards I realised I would have to throw the piles into the recycling bin ASAP! I was browsing through some of them and came across these great recipes in the Food & Home Entertaining December 2008 issue. The bright red lollipops and soft pastel turkish delight would perfectly suit your touch of candyland and would make great favours.
Lollipops
Makes about 10
A little effort
40 mins
400g (2 cups) sugar
170ml (2/3 cup) liquid glucose
170ml (2/3 cup) water
a few drops of red food colouring
wooden skewers
sugar thermometer
ice
- Line a baking tray with baking paper and lay wooden skewers out in rows, leaving 5cm between each stick.
- Combine the sugar, glucose and water in a small saucepan. Place a sugar thermometer upright in the saucepan.
- Bring the mixture to the boil over a high heat. Without stirring, cook until the mixture reached 151 degrees C or hard crack stage on the sugar thermometer. While the syrup is cooking, occasionally wash down the sides of the saucepan with a clean brush dipped in water, to prevent crystallisation.
- Set up an ice bath in the sink. When the mixture is done, remove the pot from the heat and dip it into the ice bath for 15 seconds to stop the cooking process.
- Add the food colouring, stirring very gently with a wooden skewer so that the colour is evenly distributed. To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to overmix.
- Carefully spoon a little of the syrup around each skewer, creating freeform designs covering at least 6mm of the end of each skewer. If the syrup sets too much while you're working warm it up in the microwave for a few seconds.
- Let the lollipops cool until they're hard, about 20 minutes. Lift them off the paper and store in an airtight container for up to a week (or up to 3 days if the weather is very humid).
Makes about 25
Easy
25 mins plus extra to set
130g cornflour, sifted
300ml water
25ml (5 tsp) gelatine
500g sugar
25ml (5 tsp) rose water
juice of 2 lemons
a few drops of pink food colouring
70g (1/2 cup) icing sugar, sifted
- Line a 20cm x 23cm baking tray with plastic wrap.
- Combine 80g of the cornflour with 50ml of the water to form a paste. Set aside.
- Sprinkle the gelatine onto 125ml (1/2 cup) of the water and set aside.
- Place the remaining water, sugar, rose water and lemon juice in a large saucepan and heat gently until the sugar has dissolved. Add the cornflour paste, whisking continuously. Cook the mixture for about 10 minutes.
- Melt the gelatine mixture on the defrost setting of the microwave for a few seconds. Add the gelatine in a thin stream to the sugar mixture. Stir in the food colouring. Pour the mixture into the baking tray and allow to set at room temperature. Combine the icing sugar and the remaining cornflour and set aside.
- Use a cookie cutter to cut out shapes. Place the in the icing sugar mixture and toss thoroughly to coat*. Leave to rest in the icing sugar for a couple of days or until the shapes are not moist anymore. Store in an airtight container for up to a week.
Friday, February 19, 2010
Friday for free: do yourself a favour!
Look at these beautiful favour boxes we found at Nonpareil Magazine! We love how they can be customized to suit any wedding style by changing the ribbon, the color paper or adding adornments (how gorgeous are those cut out butterflies!). If I received this favour box as a guest at a wedding it wouldn't even matter what's inside. Download the printable favour box template here.
Send us photos of your results- we would love to see your personal take on this idea.
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