Such pretty pastel Easter-ness! That’s what I discovered on Jen’s website paint cut paste — a site dedicated to inspiring young artists.
Aren’t these egg shell candles absolutely darling? It would be so fun to have a flock of them as a centerpiece on my table! Visit Jen’s site to learn how to make those lovely eggshell candles.
Her tutorial is exceptionally easy to follow and she has wonderful pictures that demonstrate the process. It seems so easy that I think that even my klutzy hands could manage to make one or two of these little fellas. Maybe.
If you have teen-aged grandchildren, this would be a fabulous Easter activity to do with them. You could even present them with their own egg cup in their Easter basket. You can get a white egg cup for $2. (But white is so boring, don’t you think?) Here’s a set of 4 Autumn Leaves egg cups that costs $36. (If you’ve got some granddaughters, they would absolutely loves these egg cups!) Here is a dozen pastel egg cups for $41 (full of soft spring/Easter color and itsy bitsy polka dots) or a set of 6 stainless steel ones (that might appeal to older grandsons) for $8. Oh, so many choices . . .
Jen also paints wooden Easter Eggs with water colors. Back in the dark ages of my younger years, I painted wooden eggs. But I made them a solid color. And they were the colors of the day — slate blue, mauve, sage green. Compared to Jen’s eggs, mine look so . . . so . . . so old fashioned. (Like me, I guess!)
Her eggs are more festive and colorful! It makes me want to re-paint the ones that I have.
(Hmmmmm. . . . I’m not sure if I could paint water colors over acrylic paint. Guess I’d just better run out to ye olde craft store and get new ones to paint!
Once you make these eggshell candles, pray tell what are you going to do with all of the egg innards? Make a souffle? A quiche? Scramble the darn things?
I have a better idea. One that is much sweeter. Make this Butterfinger Cake.
1 Angel Food Cake (baked)
1 cube butter softened
4 egg yolks
2 cups powdered sugar
16 ounces Cool Whip
2 medium sized Butterfinger candy bars
Put the candy bars in the freezer before you start putting this cake together. Cream the butter, egg yolks, powdered sugar and Cool Whip. In a 9 X 13 inch pan, crumble 1/2 of the Angel Food cake into pieces. Put 1/2 of the creamed mixture over the cake chunks. Take the candy bars out of the freezer. Crush one candy bar and sprinkle over the creamed mixture. Add the rest of the crumbled up cake. Top that with the remaining creamed mixture. Crush the second candy bar and sprinkle on top of the cake. Store cake in fridge.
(I’m rather lay-zeeeee! Sometimes I think that it’s easier to buy an Angel Food cake than to make one from scratch or a cake mix. It saves lots of time.)
This is an exceedingly rich and yummy cake. (Here’s a question for you: can a cake be rich in flavor and not be yummy?) You probably will only want to eat small servings — but then that means you get lots of little servings of a fabulous cake instead of pigging out on just a few huge servings.
I want to thank Jen of paint cut paste for allowing me to use her pictures and to link to her outstandingly creative ideas. Not only is she creative and artistic, she is also generous! (By the way, she is an artist AND an art therapist. Yikes! I almost feel intimidated because I am so NOT artistic. I wonder what she would say about about my stick figure drawings — that is about as artistically advanced as I get — that only a mother could love???)
Oh, and by the way, be sure to check her site in the next day or two. She’s brewing something intriguing with leaves that I can’t wait to see what she’s done!