{ Surprise Bachelorette Getaway! }

I am a little behind in posting this, but it is one of my most favorite invitations I've ever created so I had to share!  The best part... it was SO easy to make!

One of my most favorite little blondes in the world was getting married this past January, so we gathered the troops to throw her a fabulous Girls Night Out!

I will start with the invitations...

What you need...

8.5" x 11" pink glitter scrapbooking paper (1 sheet makes 2 cards)

8.5" x 11" white card stock

8.5" x 11" black card stock

pink ribbon (thin)

black photo corners with adhesive backing

scissors

scalloped edge scissors

a hole punch

glue stick, double stick tape, adhesive squares... you choose!

a tall glass of wine ;)

I googled around until I found a border that I liked...

try searching "paint stroke border" or "grunge paint stroke border"

here is one that works well :)

I made this in Photoshop, but if you don't have that you can use word or powerpoint.  (I like using powerpoint because when you add images, it does not try to rearrange your text!)

**Tip** if you use word... PUT YOUR BORDER / IMAGES IN LAST!  If you add the border first,  you will  constantly be readjusting your text layout bc it auto adjusts and messes up the grand plan!

Front:

Back:

don't forget to include the bride's sizes for people!  This is a surprise and you don't want it spoiled by guests having to ask her ;)

I made these shapes and added a little heart on the "hip"... I'm feeling generous so here is a template ;) Fill in your bride's cup size and panty size, print on the white card stock, and cut out the shapes.

Next step, folding your black card stock into the cover of the invite.  Trifold is called a "Gate fold". 

Last but not least you want to trim the top of the "bustier" with those pretty scalloped scissors...

  

Once your pieces are in place you want to use whatever you decided as an adhesive { glue stick / squares / double stick tape } and glue down the pink paper to the middle.  Use the black photo squares to hold the invite card in place (this way ppl can remove it with ease to read the other side...)

for the final touches, hole punch about 5-10 holes LEVEL on both of the flaps of your black paper.  If you have a smaller hole punch, this would be the time to get it out.  I used a tiny spade for mine :)  Then lace up the front with your ribbon!

Don't forget to slip the bride's sizes into the card before popping in the mail.  I did not have to use any extra postage for these either :)

Here are some of our party pics!

We used plastic tablecloth covers as a backdrop for pics AND as ceiling decor...

For the nibbles we had everything from Braided Chicken Pizza Bread {one of my most fave recipes}, shells and cheese, apples, cupcakes, spaghetti, chips and salsa, jello shots and my favorite...  pink champagne with cotton candy in the champagne glass!  {makes such a pretty presentation}

For games we kept it simple and popped a balloon every 30-45 minutes that contained things for us to do! 

Take a whipped shot

Play "never have I ever" and "Truth or Dare" 

This was a GREAT way to break the ice for the girls who did not know each other!  I set an alarm for 30, then 35, then 45 minutes so that these games did not drag... also, we made them into drinking games!

Last but not least, we had a specialty "shot of the night"... 

By the time the limo drive got there we were in a party mood and had a *great* time bar hopping!

Ta ta!

xox

Lisa

{ let there be cake! }

I have a friend who is the most wonderfully sarcastic lesbian you will ever meet in your life!  She is British (of course!) and married an LPGA Pro she had been shacked up with for years while the two of them were at a tourney in California last month.... since they don't keep love apart over there.  But that's another topic... I'm not here to get on my political soapbox, don't you worry!

When they got home and shared the story of their court house nuptials, my besties and I jumped into action and threw a "wedding reception" of sorts for the lucky ladies.  While the others "pot-lucked" the food, I took charge of the cake!

Here is my inspiration...

In this pic {above} that is a fondant cake, with the lines hand rolled in.  Then you take a dot of buttercream to hold those little pearls in place.  Top it off with a fondant bow and voilà!  Except.... not so much!  I am so new at working with fondant that I smusshed it in too much and had my lines all out of whack.  I must've taken it off and replaced it 2-3 times before I collapsed on the floor in my kitchen with my head in my lap crying.  My fiancé knows me so well.... he immediately poured me a humungo glass of red wine that was practically half the bottle!  

After that little meltdown, I decided to scrap the fondant top and just stick with buttercream frosting and a bow!  So... I made the prettiest bow ever and tried to spray it with this silver food dye spray can stuff and BIG MISTAKE! 

{I know... tragic}

Round 2! No spray paint...

I let it set up with these baking liners, but you can also use wax paper rolled up :)

{ even walker helped cheer me up... }

And here is the finished product!  Vanilla Chiffon cake, chocolate mouse and fresh strawberry filling with chocolate red wine cake layered in the middle.  YUMMM!

Here are the recipes I used.... my only advice.... SCREW FONDANT! lol  

(except for the bow - that came out pretty)

Ta ta,

Lisa

Vanilla Chiffon Cake

2 1/4 cups cake flour (I used all-purpose)

1 1/2 cups granulated sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 cup cold water

1/2 cup canola oil

5 large eggs, separated

1 tablespoon vanilla extract

1/2 teaspoon cream of tartar

Preheat oven to 325 degrees 

1. Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well.

2. Pour-in the cold water, canola oil, egg yolks, and vanilla extract then whisk until the texture becomes smooth. Set aside.

3. Transfer the egg whites in a separate mixing bowl and combine cream of tartar.

4. Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy. (medium peaks forming)

5. Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.

6. At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined).

7. Grease two 9-10″ round cake pan and pour-in the folded mixture equally.

8. Bake both cake pans for 33 minutes.

Let the pans cool on a rack before transferring the cake to cool over night.

Chocolate Red Wine Cake

 1 cup butter

 1 cup white sugar

 4 eggs

 1 teaspoon vanilla extract

 1 (12 ounce) package semisweet chocolate chips

 2 teaspoons baking powder

 2 1/4 cups all-purpose flour

 1/2 cup red wine

 4 tablespoons unsweetened cocoa powder

1.   Preheat oven to 360 degrees F (170 degrees C). Grease an 9 inch cake pan.

2.   In a large bowl, mix butter, sugar and eggs until smooth and creamy; add the vanilla and chocolate chips and mix well.

3.   In a small bowl, mix baking powder and flour; add to creamed mixture.

4.   Add red wine and mix well, but not for too long. Add cocoa powder to taste.

5.   Bake in preheated oven for 45 minutes to 1 hour; let cool and decorate. 

Dark Chocolate Mousse Filling

1/2 teaspoon unflavored gelatin

1/2 tablespoon water

1/2 cup chilled heavy cream

2 tablespoons coffee liqueur

2 large egg yolks

2 tablespoons sugar

Pinch of salt

4 ounces bittersweet chocolate, melted and cooled

1.   In a small bowl, sprinkle the gelatin over the water and let stand until softened.

2.   Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.

3.   In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.

4.   In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions.

5.   Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.

and last but not least... THE SIMPLEST AND TASTIEST VANILLA BUTTERCREAM RECIPE TUTORIAL EVER!

Good luck!