Hello! I have decided to move this blog to my self-hosted account. It’s a bit silly to have two different web addresses when I can have one! http://www.2lovebirds.com.au was already my official website and now it’s also a blog. The spanking new blog looks much more professional, fresh and fashionable. Could I want more?! I’m planning to continue on working hard to make 2 Love Birds blog better, prettier more helpful and of course more fun!
If you are a subscriber and would like to continue to get updates straight to your inbox, please re-subscribe. (Even though the move went really well, it looks like i have lost my subscribers! Ooops!)
Also if you follow this blog via bloglovin’, please start to follow www.2lovebirds.com.au and the old address can be deleted.
Thank you for your support and see you on the new site.
What if Christmas … perhaps … means a little bit more!”
Dr. Suess, How the Grinch Stole Christmas. I’m so excited to share this modern, elegant and truly wonderful dessert table by Kendra Plastow, an up and coming event stylist (watch this space). 2 Love Birds supplied the kraft, red & white printables, Sharon Hansen created the gorgeous cake, Dream A Little Dessert made individual desserts and The Iced Biscuit supplied those adorable snowflake biscuits. Please have a look at the full list of vendors at the end of this post. All food names incorporated famous Christmas sayings. How creative and clever!
If you would like to view the printables click here. This dessert table was also featured on Amy Atlas blog click here to have a look! Styling – Kendra Plastow
Photography – Lee Bird Photography
Printables – 2 Love Birds
Snowflake biscuits – The Iced Biscuit
Printing – CJM graphics
Brick backdrop – Shutterstock
Cake stands and platters – Leo & Bella
Individual Desserts – Dream A Little Dessert
Wreaths – Mermaid Market
Cake – Sharon Hansen
It’s 10 days till Christmas! Here are a few printable DIY sets I have designed recently. You can order them till December 19th. I will be showing you a gorgeous dessert table styled using the red & kraft paper printables later today.
If you would like to keep up to date with new printables, products and staionery make sure you follow 2 Love Birds on Facebook here.
Don’t forget we have a Christmas freebie for download here!
Hola Amigos! It’s all about colour, tequila, sombreros, tacos and everything Mexican on the blog today! We are featuring this colourful Tex-Mex themed Fiesta for Sam’s 21st Birthday styled by the very talented & cretive Styled By Belle. 2 Love Birds had a pleasure and lots of fun designing the event stationery. The brief was to create something playful and vibrant but also manly and with a ‘worn out’ look.
This party starts with a drink … so stay calm and drink tequila!
Love the idea of donuts instead of a cake. Yum indeed!
Taco macarons by Macarahrah. Brillante!
Vibrant Mexican motif cushions, bright bar tables, Papel Picado Mexican flag buntings and cactus plants complete this fun 21st birthday party. Arriba, arriba!
To view more images for this Mexican Fiesta click here
Time for a Christmas freebie! I wanted to design something different & fresh for you my lovely readers. I thought a cute hand drawn artwork would do the trick! I hope you like it! You can use this printable artwork as a bag topper, a tent label or cut it in half and stick it on a lolly jar. You could even use it as a gift tag!
INSTRUCTIONS: Printing instructions included on the pdf. You will need Adobe Reader to read/print this file. If you would like to print these cards later or keep on your system, once the file opens in Acrobat Reader you will need to save it to your computer.
Artwork in the downloadable PDF is strictly for personal use only, not for commercial use, not for sale. You are welcome to re-blog, but please do not distribute this downloadable PDF from your site, please link back to 2 Love Birds page. All copyright – 2 Love Birds. Thank you.
The other day I was baking with my friends and it reminded me how much I love doing that at Christmas time. Everyone had prepared dough at home, brought it along and then together we rolled out, cut cookies, made shapes, baked and decorated. Afterwards we all went home with boxes full of various cookies. My husband said I smelled like vanilla sugar for days. It’s a fabulous way to get ready for Christmas and I loved putting the cookies in little bags, tie bows and it all made me feel very prepared. Since then I have given them out to friends and family and snuck a few in myself with my morning coffee.
This bake-off was an all-round wonderful event except for the unsettling fact that one my doughs utterly failed! Vanille Kipferl is crescent shaped cookie and when you bake it it NEVER looks like the picture that comes with the recipe. Mainly because once it’s in the oven it doesn’t keep its shape (due to the high butter content is my best guess). But on this occasion it completely flattened, not just a little bit.
I’m not one for testing recipes much. I figure if it works it works and if it doesn’t there are too many other ones out there to try! But for some reason this time I really wanted to work out which Vanille Kipferl recipe I should keep in my repertoire.
So back at home I made it again, along with two other recipes, to see which one would work the best. Some happy taste testers were invited to share their opinion and everyone chose the same recipe. It was the one I had initially baked with my friends! This time I had just taken a lot more care in refridgerating the dough at it’s various stages. There you go, the devil is in the detail. When you bake them, make sure not to skip this step. It keeps them together and they hold their shape much better. If the dough is at room temperature they go very flat (they still taste good though, so no dramas if it doesn’t work on the first try).
Make life sweeter!
- 2 vanilla pods
- 140g butter
- 70g caster sugar
- 1 egg yolk
- pinch of salt
- 50g corn starch (Mondamin, if you’re in Germany)
- 120g flour
- 70g ground almonds
Options for sprinkling:
- powdered sugar (mixed with vanilla sugar if you like)
- pure vanilla sugar
- flaked almonds (you will need to brush them with egg white for it to stick)
- Preheat oven to 180C (160C when fan forced)
- Scrape out the vanilla pods.
- Quickly work butter, sugar, egg yolk, pinch of salt, vanilla mark, corn starch, flour and almond meal into a smooth dough. It may be quite a wet dough, don’t worry about that.
- Roll into a ball as much as you can and refrigerate for 1 hour.
- Cut the dough into small pieces, it should make about 40. (Originally the recipe says to divide the dough into 8 pieces, roll them into long thin rolls and refrigerate for 1 hour, then cut into 6 pieces each. I couldn’t quite be bothered to do that and did it a bit more freestyle.)
- Form into crescents and refrigerate them for an hour (don’t skip this step, it proved vital).
- (If you’d like to use almond flakes, brush the crescents lightly with egg white and sprinkle with the flakes.)
- Bake them on the lower rack for about 10-12 minutes. Take them out when when they start to brown, they should remain very light.
- Sprinkle with your choice of powdered sugar or vanilla sugar if you haven’t used almond flakes.