Whimsical Decorating Ideas - Decoration Garden - Newport Nautical Decor

Whimsical Decorating Ideas

whimsical decorating ideas
  • Confer an award or medal on (a member of the armed forces)
  • (decorate) award a mark of honor, such as a medal, to; "He was decorated for his services in the military"
  • Make (something) look more attractive by adding ornament to it
  • Provide (a room or building) with a color scheme, paint, wallpaper, etc
  • (decorate) deck: be beautiful to look at; "Flowers adorned the tables everywhere"
  • (decorate) make more attractive by adding ornament, colour, etc.; "Decorate the room for the party"; "beautify yourself for the special day"
  • Playfully quaint or fanciful, esp. in an appealing and amusing way
  • Acting or behaving in a capricious manner
  • (whimsically) fancifully: in a fanciful manner; "the Christmas tree was fancifully decorated"
  • capricious: determined by chance or impulse or whim rather than by necessity or reason; "a capricious refusal"; "authoritarian rulers are frequently capricious"; "the victim of whimsical persecutions"
  • (whimsy) notion: an odd or fanciful or capricious idea; "the theatrical notion of disguise is associated with disaster in his stories"; "he had a whimsy about flying to the moon"; "whimsy can be humorous to someone with time to enjoy it"
  • A thought or suggestion as to a possible course of action
  • An opinion or belief
  • (idea) a personal view; "he has an idea that we don't like him"
  • (idea) mind: your intention; what you intend to do; "he had in mind to see his old teacher"; "the idea of the game is to capture all the pieces"
  • (idea) the content of cognition; the main thing you are thinking about; "it was not a good idea"; "the thought never entered my mind"
  • A concept or mental impression
whimsical decorating ideas - Kids' Cakes
Kids' Cakes from the Whimsical Bakehouse: And Other Treats for Colorful Celebrations
Kids' Cakes from the Whimsical Bakehouse: And Other Treats for Colorful Celebrations
From the mother-daughter baking and decorating team behind the beloved WHIMSICAL BAKEHOUSE books, this trove of recipes and ideas will help you conjure up a colorful world of pixie dust or pirate’s treasure for your kids.

Chocolate fairies dance atop a woodland cake surrounded by magic wands and tea party cupcakes; extraterrestrial cupcakes orbit a 3-D rocket cake; a spooky mummy mask cake watches over pudding-filled chocolate cauldrons. Ranging from simple to advanced, the recipes and designs in Kids’ Cakes from the Whimsical Bakehouse build your skill set so that even novices can ultimately create every vibrantly decorated, delicious treat in this inspiring book. Kids’ Cakes also offers “Plain and Simple” variations for busy days, and suggestions for involving little helping hands (and boosting their confidence, too) with “Kids Can” tasks.

Chapters include:

The Best Sleepover Ever
Bed Cake, “Half Moon” Black and White Cookies, Banana Bear Pancakes, and Oven French Toast

Step Right Up
Circus Cake with colorful chocolate bareback riders and clowns, lemon butter Balloon Cookies, and Funnel Cakes

Start Your Engines
Fire Truck and Rocket Cakes, Out-of-This-World planet and alien cupcakes

With detailed baking instructions, a color chart, more than 50 recipes, and a ton of decorating tips and designs for creating colored chocolate embellishments, Kids’ Cakes from the Whimsical Bakehouse will show you how to turn any birthday, holiday, or even humdrum day into a sweet occasion and will leave you with unforgettable memories of baking together.

Sample Recipe from Kids' Cakes from the Whimsical Bakehouse: Magic Wands
The Good Witch of the North and the queen fairy agree that these star wands are magically delicious. The pixies at your party will love them, too. Send the sparkly pink wands home as party favors, or let the children decorate their own with royal icing and sanding sugar. They are sure to cast a spell on all who hold them.
Cookie: Sugar Cookies (recipe below)
Icing: 1 recipe Royal Icing (recipe below)
Decoration: pink and/or white sanding sugar, 6- or 8-inch lollipop sticks for magic wands, and ribbon for decoration (1-2 feet per wand, depending on whether a knot or bow is tied)
Colors: pink liquid gel colors
Miscellaneous: half-sheet baking pan, pastry cones, star cookie cutter
Instructions for Assembling the Wands:

Bake the cookies and let them cool completely. Prepare the Royal Icing. Keep the icing covered with a damp cloth.
Prepare the colored icing: approximately 1 cup light pink, ? cup medium pink, ? cup neon pink.
To prevent breaking when decorating, hold the cookie, not the lollipop stick. Spread a thin layer of colored icing over the entire cookie. Immediately pour white or pink sanding sugar over the top or dip the cookie into a bowl of sanding sugar, pressing gently to adhere. Shake or dust off any excess sugar.
Place 2 tablespoons of each color icing into separate pastry cones. Cut a small hole at the tip of each pastry cone. Pipe dots or lacy borders around the edge of each cookie, write the initials of the birthday fairy, or make a design of your own. Let dry overnight.
Tie a bow with long trails around the handle of each wand.
Sugar Cookies
Yield: Approximately 24 to 30 wands

Line 2 cookie sheets with parchment paper.
Preheat the oven to 350°F. Have all ingredients at room temperature.
In the bowl of an electric mixer at medium speed, cream:
4 ounces (1 stick) unsalted butter
2/3 cup sugar
Add and thoroughly incorporate:
1 extra-large egg
? teaspoon pure vanilla extract
On a piece of wax paper, sift together:
1-? cups plus 2 tablespoons all-purpose flour
? teaspoon baking powder
? teaspoon kosher salt
Add the dry ingredients to the butter mixture.
Mix until the dough comes together.
Wrap in plastic and chill for 30 minutes.
On a lightly floured board, roll the chilled dough out to ?-inch thick. Slip parchment paper under the rolled dough and transfer it to a half-sheet pan. Chill for 30 minutes. Cut out shapes.
For magic wands: Cut out stars using a star cookie cutter (2 inches to 3 inches across; larger stars need longer handles). Arrange the stars 1 inch apart along the long sides of the cookie sheets. Carefully insert lollipop sticks into the hollow created between two points of the star about ? inch deep.
Royal Icing
Yield: Approximately 4 cups
In a large bowl of an electric mixer fitted with a whip attachment, whip to stiff peaks:
? cup meringue powder
? cup cold water
Add and mix at low speed with a paddle attachment, until combined:
4 cups (1-pound box) confectioners’ sugar
Continue mixing at high speed for 5 to 8 minutes, or until the icing is stiff.
Add and mix on low speed until combined:
? teaspoon strained fresh lemon juice
Cover the bowl with a damp cloth while you are working with or coloring batches of icing, or immediately place it in an airtight container or a pastry cone; otherwise, a hard crust will quickly form as it dries.

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"If he is too HOT to handle ... should you invest in some pot holders?" ~
"If he is too HOT to handle ... should you invest in some pot holders?" ~
My hubby quilted two colorful hot pot holders! ~ Happy Perfect PURPLE Saturday ~ Potholders are Hot Stuff! By, Cheryl Miller Pot holders are an item that many of us take for granted in the kitchen, at least until we cannot find one. The evolution of the potholder has a long, long history. The earliest form of the potholder evolved when man first discovered fire and discovered that he would burn his hands if he attempted to touch the fire. Animal hides served as the first potholders. The animal hide was replaced many decades later by sturdy rags, kept near the hearth to transfer the pot to the table for serving. Early pioneers discovered that quilting blocks made handy and decorative potholders. Potholders in the 1920s were pretty flimsy and made with knitted lace and were rarely padded (similar to the flapper dresses of the time). Potholders in the 1930’s were crocheted and contained whimsical designs such as animals, faces, flowers, and cars. Potholders, towels, tablecloths, curtains, canisters, and aprons soon evolved into matching sets in the 1940’s. Women were spending more and more time in the kitchen and decorating ideas abound using their everyday household items. Similar to their counterpart, the aprons, the 1950s were the heyday for potholders. Enthusiastic homemakers knitted, crocheted, quilted, embroidered, and sewed wonderfully creative, but sometimes quirky, potholders. They often followed directions found in women’s magazines during that era but many created their own designs. Woman rarely purchased a potholder. Do you remember growing up in the 1950’s with your little Loom Loopers? Every little girl owned one, and she proudly gifted her lopsided and stringy potholder to some fortunate grandparent, who of course made over it. Again, like aprons, potholders were decorated for various holidays and seasons. Handfuls of potholders were found in every kitchen and linen closet. Potholders are becoming very popular with collectors. They are accruing the vintage potholders, framing them, and hanging them in their kitchens. They are unique because, for the most part, they are nearly all handmade. These often neglected and overlooked kitchen items are no longer on the back burner. Potholders are making a reappearance as they add a nostalgic and homey feeling, plus a definite touch of whimsy to your kitchen.
Bowling pin tables
Bowling pin tables
This photo was taken at the: Old Spud Warehouse (989) 731-0330 314 S Otsego Ave, Gaylord, MI 49735

whimsical decorating ideas
whimsical decorating ideas
Little Cakes from the Whimsical Bakehouse: Cupcakes, Small Cakes, Muffins, and Other Mini Treats
The mania for miniature sweets is gaining momentum–maybe due to happy memories of the magical tea parties of our childhood, or the intimacy of having our own tiny treat in a supersized world, with no need to share!

The mother-daughter team at the Riviera Bakehouse in Westchester, New York, and authors of The Whimsical Bakehouse and Christmas Cookies from the Whimsical Bakehouse now present an abundance of fabulous new recipes for little decorated cakes, cheesecakes, cupcakes, and more–all in fresh flavor combinations, like caramel cake with dulce de leche buttercream or spicy chocolate cake with cinnamon-chocolate whipped cream. This comprehensive introduction to baking in miniature also provides tips on glazing, icing, and making chocolate decorations and offers details on the equipment you need to get started (including a cake pan chart, so that you can use those mini rose pans, heart pans, and other fun shapes to bake unique creations).

The authors are famous for their over-the-top decorations, and they’ll take you step-by-step through the process of creating cakes piped and appliqued with bumblebees (white chocolate wings and nonpareil stripes make them irresistible!), blooming roses (or, if you prefer, delicate hydrangeas with lifelike shaded petals), wild meringues (dressed with tiger stripes, zebra stripes, or leopard spots), and spiky dragons (right down to the serpentine tail). The recipes in Little Cakes from the Whimsical Bakehouse are categorized into three levels: one star for easy, two for intermediate, and three for challenging. So whether you want to start with a charming, super-easy star-shaped mini strawberry shortcake or strive for A Day at the Beach pail-shaped cake, complete with cookie-crumb sand, chocolate shovel, and edible seashells, you’ll find a cool confection that fits your skills. If you’re not ready for complicated decorating, this book also provides easy presentation ideas to make simple cakes look grander, ensuring the perfect finish to any occasion.

Little cakes are as fun to make as they are delicious to eat! After all, who’d turn down a bit–and a bite–of joy in their lives?

The Riviera Bakehouse in Westchester, New York, offers dozens of whimsically decorated little cakes--cupcakes, mini-Bundts, bite-size cheesecakes, and more. In the appropriately titled Little Cakes from the Whimsical Bakehouse, its proprietors, the mother-daughter team of Kaye and Liv Hanson, provide more than 60 recipes for these cakes, some adorned with fetching bows, others made to look like animals and insects, flowers, and so on, with detailed decorating instructions. Included also are notes on ingredients and equipment (which will, in most cases, require jaunts to local baking emporia or online shopping).
Falling somewhere between a hip hobbyist's manual and a straightforward baking book, with excellent formulas for many traditional baked goods like pound and carrots cakes and various icings, the book will appeal immediately to those who relish cake decorating projects. What is new here is the focus on "mini," innovative techniques like The Chocolate Method (painting with icing to create carton-like designs), and a fanciful sensibility that eschews the usual roses-and-garlands kitsch of traditional cake decor. --Arthur Boehm