Our challenge this week at Global Design Project is Sweeter than Candy. I really struggled with this one because I just don't have that many stamps that fit into this category.
So, instead of making a card, I made meringue cookie pops. Making the pops was really fun and fairly easy. This was my very first try at making them and they turned out pretty well. I just used 2 egg whites and beat until stiff, then I added 1/4 tsp. cream of tarter and 1/2 cup of sugar (added gradually). Toward the end I added yellow food coloring and about 1/2 tsp of vanilla extract. I used about two-thirds of the yellow batch and a piping bag to create the flower and then I added some blue and green food coloring to the remaining third to create the green for the leaves. Finally, I baked them on parchment paper at 225 degrees F for about one hour and forty-five minutes. Once cooled I placed them in 3"x6" Gusseted Cellophane Bags (#141704) and tied them closed with some 5/8" Polka Dot Tulle Ribbon (#146912).
I cut 7/8"x3" strips of Whisper White and Pear Pizzazz cardstock. I stamped a greeting from the More Than Words photopolymer stamp set (#150069). This versatile sentiment set is only available for a limited time so if you want it, get it today.
I decided to keep the stamping simple, so that is pretty much all there is to it. (#simplestamping)
We would love to have you play along with us this week. Be sure to check out what the other talented designers/players have created for this fun challenge at the Global Design Project Challenge Blog.
