It’s New Year’s Eve, so, of course, my nails are ready to party!
It’s just China Glaze “Liquid Leather” covered with rhinestones.
I like this blurry shot.
Ready to “bling” in 2013!
Happy New Year!
So, the world didn’t end today. Phew! Good thing too, because that would have been a waste of my candy cane nails.
I used China Glaze “Ruby Pumps” for the base, with a white striper to make the stripes.
The ring finger is China Glaze “White on White” with “Tree Hugger” for the tree covered in emerald green glitter dust and hex glitters for the star and ornaments.
Oh Christmas Tree,
Oh Christmas Tree!
…how icing are your branches?
I only knew those first 2 lines, shame on me!
However, I also knew I had to get this CUTE baby Christmas Tree silicone pan when I saw it. Ok, ok, I got 2. Well! what recipe makes only 6 cupcakes?
But not only did I make Tree shaped cupcakes, I put them on a stick…making them 7 times cooler.
This is the recipe I used
Almond Pound Cake
1 cup butter, softened
2 cups white sugar
6 eggs, room temperature
1 3/4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons almond extract
Let the trees cool, then pop them out and cut off any extra cake…aka “Trim the Trees”
I used candy melts to dip some of them. Just melt them in the microwave with a little bit of shortening to thin it out. Then place the bowl over the cutest baby crockpot filled with some hot water. This makes a sort of double boiler, that will keep the candy melts nice and ‘melty’.
I figured out it was best to dip the trunk first, then insert the stick and use a small spatula to kind of help it get coated. Dipping the entire tree made it too heavy on the stick and ended up in deforestation.
I used these big sprinkle thingys to look like ornaments on the tree. I guess they could also pass for lights (wireless ones!) I also discovered later on that I had snowflake sprinkles and I used one for the star.
This is how I had to stand them up to dry. I saw this idea somewhere on pinterest.
There’s the snowflake star!
So after the batch of candy melts ran out, I was too sleepy to make more, so I decided to just glaze the rest.
1/2 cup powdered sugar
2 tbsps mik
few drops of Almond extract
Let them dry and put them in nifty cellophane bags tied with silver string.
By the way I learned that Almond extract that says it’s expired from 2009 still tastes good!
Now, who wants one?