DIY Cake Stands

 

2 stands

This is a sponsored post. Any opinions given are completely my own. This post was sponsored by Gorilla Glue. See disclosure page for additional information.

blue plates

 

I make weekly trips to the local thrift store. One day in particular is especially fruitful for my visits, since they put out new stock for the weekend. Friday is the day to shop for thrift. I found these lovely plates on my most recent excersion. I put them together with some other thrift store junk to make these DIY Cake Stands.

I spent a lot of time deliberating colorful plates at the store. I found that I was drawn to the blue combinations the most. They key to success in this project is to choose 2-3 plates of the same color combination for each cake stand. I love that the patterns are all different, they work together because they are in the same color family. I did sneak in a couple of white plates, they are in the middle layer of the cake stand or have decorations and are not so obvious.

footed glass bowls

The other secret ingredient is several small footed glass bowls in different shapes and sizes. I also used a candle stick and a shot glass as well but those are only for the smaller top layers. Using the wider, lower footed bowl for the heavier bottom plate adds stability, a medium size and height bowl works well for the middle plate, then the short shot glass or candle stick support the smaller top plate.

3 cake stands

I used Gorilla Super Glue for this project. Honestly, I wasn’t sure that this project would work very well even with the glue. Remember when Super Glue wasn’t all that Super? Well, those days are gone! I hadn’t used Gorilla Glue before and I was rather sceptical about it. However, I now realize that I under estimated the power of the glue. Lesson learned, never underestimate a Gorilla!

inverted plates with glass bowls and glue

Drip the glue around each edge of the supporting glass, then adhere to the bottom of the plates. I let them dry 15-20 minutes before inverting.

orange butterfly stand

I decided to make the pieces easy to store, so I only glued two pieces together at a time. This allows me to mix and match them and change the look and height as needed for different occasions. In this photo, the bottom plate is not glued to the footed bowl you see in the middle. You can put them together temporarily with pieces of floral adhesive or Command Strips, I have done both in the past and they work very well for a temporary hold.

Finished cake stands

Finished cake stand

The little nests hold candies that resemble eggs, the butterflies add color and a touch of Spring. You can never have too much Spring!

DIYCakestandpin

I am so pleased with how this project turned out. I spent just a couple of dollars on each Cake stand. These 5 cake stands will hold jewelry and treats at an upcoming dinner party. I think they would be amazing for a brunch display, wedding, bridal shower or baby shower. I may even give them away so that I can have fun making more!

The ladies are going to love them!

 

Thank you to Gorilla Glue for sponsoring this post!

Blue Moon Ice Cream

Blue Moon Ice Cream

Did you see the Blue Moon this week? It’s the second time this month we have had a full moon, the second cycle is referred to as the “Blue Moon”.

The phrase “once in a blue moon” has brought on new meaning to me as I have gotten older. There are things that I just never have time to do that I enjoy, one of them is making fresh ice cream. Life is too short not to take time for simple little pleasures.

Blue Moon ice cream is a Wisconsin favorite, a best seller at our family’s restaurant. It has the suburb combination of watermelon, blueberry and raspberry that can’t be beat. You can make your own ice cream simply with a few plastic baggies and ice, it’s a fun project for kids and great entertainment for a hot day.

Ingredients:

1/2 pint fresh blueberries

1/4 of a large watermelon, Rhine removed, seeded and chopped into 1″ cubes

1/2 pint fresh raspberries (you can substitute 2 Tablespoons low sugar Raspberry jam if needed)

2 cups almond milk or whole milk

1/2 cup sugar

4 cups ice

1/2 cup table salt

2 large gallon sized zip lock baggies

2 sandwich size zip lock baggies

 

Directions:

Blend the fresh fruit and milk together in a blender until smooth. Add the sugar, blend again.

Pour the mix into two sandwich baggies, only filling them about 1/2 way. Close the bags, releasing as much air as possible. Divide the ice and salt into the two gallon sized bags. Close the top, shake the bag briefly to combine the ingredients. Open the bag, add the ice cream mix Baggie, close the top.

Here’s the fun part. Shake the bag all you can until the ice cream gets firm. It only takes about 10 minutes. This may require you to wear gloves or pot holders on your hands, as the salt lowers the freezing temperature of the ice and it becomes very cold. You can play catch with the bags out side until it hardens, but I wouldn’t recommend doing it inside the house.

We have had exploding bags in the past, trust me on this one, do it outside. Exploding bags of ice cream are not a pretty sight.

When the ice cream has to hardened, you can eat immediately ( it will be a soft set ice cream, similar to ice milk), or freeze until completely hard and serve later. Dispose of the bags, ice and salt afterwards.

 

Today is a beautiful hot sunny day, I will be spending my time on the porch nibbling on our Blue Moon Ice Cream and fanning myself with Granny’s vintage fan from Japan. Sounds like a great way to spend the day, doesn’t it?

Who knows, I may even take a nap on the porch! It is once in a blue moon after all.

Enjoy!