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Carol Carriveau

The birthday/cupcake card is absolutely adorable...and I'm printing out the instructions for the this fancy fold righ now...hope to be able to try it this week..so fun and different! The rest of your blog is making me very hungry - even for the fresh 'bread'...LOL...some days are like that, yeah, they are..!!!!

connie smith

Kelly...I can relate to the "yeast not working" problem with breads...I have developed a "no fail" bread machine receipe..after having the yeast not getting worked in and risen.... email me if you want it. Connie


Love the card Kelly, too cute!! And can totally relate to your bread too! I have had the same experience more than once. Got new yeast and that solved the problem. But it can still be tricky. If you get a new bread recipe, let us know!!

Diana Laabs

You are so darn funny, Whomp biscuits it made me laugh outloud which is what is prompting me to comment. I do love the cupcakes and I might already have commented on that card but Whomp biscuits just made me laugh. It is a good AKA for them.

Kim Score

Great card! this will be on my inspiration blog post tomorrow. Thanks for sharing


What a cute cupcake card and love the fold technique. Thank U 4 the instructions on that fold. :}

As for your yeast, either the water was 2 hot or your yeast was out of date. Check the date on your yeast.
Dissolve your yeast with 1 cup luke warm water and I usually add 1 T. sugar to that. Let yeast sit for about 5 minutes (should be foaming by then) before adding it to the rest ingredients.

300° F–400° F (150° C–205° C)
Surface temperature of a browning crust.

200° F (100° C)
Interior temperature of a loaf of just-baked bread.

130° F–140° F (55° C–60° C)
Yeast cells die (thermal death point).

120° F–130° F (49° C–55° C)
Water temperature for activating yeast designed to be mixed with the dry ingredients in a recipe.

105° F–115° F (41° C–46° C)
Temperature of water for dry yeast reconstituted with water and sugar.

100° F (38° C)
or lower When yeast is mixed with water at too low a temperature, an amino acid called glutathione leaks from the cell walls, making doughs sticky and hard to handle.

95° F (35° C)
Temperature for liquids used to dissolve compressed yeasts.

80° F–90° F (27° C–32° C)
Optimum temperature range for yeast to grow and reproduce at dough fermentation stage.

70° F–80° F (21° C–27°C)
Recommended water temperature for bread machines.

40° F (4° C)
Recommended refrigerator temperature. Used directly from the fridge, yeast is too cold to work properly.

Mary Gregor

Kelly--Love your cupcake card. I am going to a workshop next week where we are going to use the cupcake stamps and punch. Hope you don't mind me sharing your idea with class.

Love the whomp biscuits.

Linda Beyer

This is a great card with a lot of personality. Can't wait to make the 3D folds and watch how it opens up! Thank you for sharing your brilliant composition.

Bron Heslop

Love your cupcake card, Kelly - and love even more that you're sharing the directions! You're a babe! We just got that cupcake stampset at Regional training here in New Zealand (it goes live in our new mini in 2 weeks), and this will be a fabulous project to show then. I'll be giving you all the credit, don't worry - and will link to you on my blog. Thankyou!!

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