Shan is one of my fully sculpted ooaks with a very strong wire armature underneath. She stands at 5 1/2 inches if you don't include her hand sewn Chef hat. Her outfit is made from clay but her apron is cloth with a tiny pocket that holds her spatula, whisk and wooden spoon. (those three items were made from clay and then hand painted using acrylic paints.) Her eyes are some of my hand drawn and her hair is wool. She has been painted using acrylic paints as well. Her wings are made from vellum paper. Her Shugar shaker was made from clay with a paper label wrapped around it. She has one of my tiny hemp bracelets around her left wrist.
The base of this piece is a small glass votive holder. It holds one of my felted cupcakes along with a tiny recipe box made from cardstock. It actually holds tiny little recipe cards and spacers. It has a spiral wire holder to keep your recipe card on so you can see it as you are baking.
I have fallen in love with using vellum paper. It makes faerie wings look magical without doing anything to them.
Shan is ready to go to her new home (she was a commission piece....I did the eyes green and the hair dark to match her new keeper) I hope she behaves herself...LOL!! She has asked that I give all of you her recipe for her delicious Peanut Butter Chocolate cupcakes. Enjoy!!
Peanut Butter Chocolate Cupcakes
1 package (3 oz.) cream cheese, softened
1/4 cup creamy peanut butter
2 tablespoons sugar
1 tablespoon 2% milk
2 cups sugar
1 3/4 cups all purpose flour
1/2 cup baking cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 cup water
1 cup 2% milk
1/2 cup canola oil
2 teaspoons vanilla extract
1/3 cup butter, softened
2 cups confectioner's sugar
6 tablespoons baking cocoa
3-4 tablespoons 2% milk
In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth, Set aside.
In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl whisk eggs, water, milk, oil and vanilla extract. Stir into dry ingredients. Batter will be thin.
Fill paper lined jumbo muffin cups half full with batter. Drop scant tablespoon of peanut butter mixture into center of each cup, cover with remaining batter.
Bake at 350 for 25-30 minutes or until toothpick comes out of center clean. Cool 10 minutes. Remove from pan onto wire rack and let cool completely. While cupcakes are cooling mix frosting ingredients together and then frost cupcakes, Yield 1 dozen.
Until next time.............Hugs,