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ELLA’S 5th DOODLE ART PARTY I thought I would share some...

Tue, 21 May 2013 15:29:25 +1200

ELLA’S 5th DOODLE ART PARTY

I thought I would share some pics from my daughters 5th Doodle Art Party we celebrated on the weekend. Lots of work but definitely LOTS of FUN!

I’ve been slaving over this number pinata for my daughters...

Fri, 17 May 2013 17:07:30 +1200

I’ve been slaving over this number pinata for my daughters birthday party this weekend…. I think it was well worth it. I’m super happy with how it turned out!
Thanks for an awesome DIY tutorial from Oh Happy Day - http://ohhappyday.com/2011/08/how-to-make-a-number-pinata/

A few yummy home-baked treats for the lovely kindy mums who have...

Fri, 12 Apr 2013 16:15:18 +1200

A few yummy home-baked treats for the lovely kindy mums who have been so kind and helpful while my foots been out of service! :)

Easter Craft...

Tue, 26 Mar 2013 15:13:00 +1300

Super cute bunny bag idea from Craft-O-Maniac!
http://www.craft-o-maniac.com/2013/03/diy-easter-bunny-stenciled-favor-bags.html

Very excited about these lovely new products arriving over the...

Wed, 20 Mar 2013 15:52:30 +1300

Very excited about these lovely new products arriving over the next few weeks… especially our METALLIC SILVER PAPER STRAWS and blue Ball jars…..
Taking pre-orders for all these items Please email orders@littleink.co.nz to arrange payment ($6.50 flat rate shipping within NZ)
1. Wooden Chalkboard Tags (5) - $5.00 2. Blue Ball Pint Jar (each) - $10.00 3. Metallic Silver Stripe Paper Straws (25) - $10.00 4. Paper Bakeware Loaf Pans (each) - $3.50 5. Chalkboard Stands (each) - $3.50 6. Doily Baking Cases (6) - $10.00

All our glass jars are back in stock along with a few new...

Thu, 17 Jan 2013 20:02:00 +1300

All our glass jars are back in stock along with a few new goodies!
http://www.littleink.co.nz/category/packaging-jars

Thought I would provide a little preserving inspiration {images via pinterest and Little Ink} and for some preserving tips http://www.treehugger.com/green-food/summer-in-a-mason-jar-3-simple-recipes-and-tips-for-getting-started-with-preserves.html

…and more jar candle inspiration {images via pinterest and Little Ink} and for a fun DIY Mason candle tutorial http://ticktockvintage.blogspot.co.nz/2012/04/diy-mason-jar-candle.html

We're running a little TOP FAN competition over on Facebook!

Sun, 16 Dec 2012 05:55:00 +1300

Because it’s Christmas AND our birthday and it’s been an amazing year, we decided from Dec 10th – Jan 6th we’re saying THANK YOU by giving away four awesome gifts to our TOP FANS on Facebook! (these will include lovely products I come across on my travels and hopefully not easily come by for our NZ fans) What’s a ‘TOP FAN’ you ask? And HOW do you become a Top Fan? Simple….the more you ‘comment’, ‘like’ or ‘share’ our posts the higher you rank on the list. Our ‘Top Fan’ stats tab can be found right above next the the ‘Shop Online’ one. Easy peasy way to win yourself some amazing goodies….Mmmmm think cool baking gadgets, craft supplies or wow entertaining bits. Each week on Sunday (16/12, 23/12, 30/12, 6/01) I will be announcing the top fan and winner for the week (that’s FOUR chances to win!) Good Luck and Happy Holidays!

https://www.facebook.com/LittleInkNZ

Visit our online store and find these goodies in the Christmas...

Wed, 24 Oct 2012 14:54:00 +1300

Visit our online store and find these goodies in the Christmas section!

Halloween Treats

Mon, 15 Oct 2012 22:15:00 +1300

Spending most of my adolescence in North America I have somewhat of a soft spot for Halloween. Especially now having two kiddies of my own… I loved watching my daughters face light up as we made these baked eerie creations :) I’ve seen so many fantastic inspiring Halloween ideas making their way around Pinterest lately, that we decided to have our own little Halloween baking day on the weekend. These are a few treats we came up with. ‘Witchy Fingers’, ‘Vampire Bites’ and ‘Monster Eyeballs’. I have to say my favourite are the ‘Witchy Fingers’! I love how they turned out. What an awesome little gift for your neighbours on Halloween eve.

Enjoy!

1. Glassine Lined Paper Bags
2. Bakers Twine - Holiday Sets

1. Kraft Paper Bags
2. Tiny Coloured Wooden Pegs

1. Cotton Drawstring Bags
2. Stamped Wooden Cutlery

Ice-Cream Sugar Cookie Tutorial

Sat, 22 Sep 2012 21:14:00 +1200

Ok here it is… my first Little Ink tutorial. I made these cute ice-cream sugar cookies for my daughter’s kindy gala tomorrow and thought it would be fun to share a few of my tips with you all…. hope you enjoy!

First start by making the sugar cookies in your desired shape. I decided to use this fantastic ice-cream cutter I discovered in a set that I bought my daughter for play-doh a few years ago. Be on the look out… you can often find cool cutters in unexpected places… I’ve even seen somebody use the bottom of a crystal glass pressed into the cookie and it looked amazing!

There are quite a few sugar cookie recipes out there but I’ve found this to be the most reliable. It’s really great for cookie pops or intricate shapes as it has minimal spreading in the cooking process.

NOTE: If you are planning on making the cookies a few days before, store them in an airtight container un-iced as I’ve found they can get a little soft if you store them too long after icing due to the moisture.

THIS RECIPE MAKES ABOUT 25 COOKIES (depending on size)

200g unsalted butter
200g castor sugar
1 egg lightly beaten
400g plain flour, plus more for dusting

With paddle attachment cream the butter, sugar and vanilla until well mixed and just creamy in texture. Do not overwork or the cookies will spread during baking.
Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms.
Gather into a ball, wrap in plastic wrap and chill in the fridge for ½ hr.
Place the dough on a floured surface and knead briefly. Roll out to desired thickness and cut out shapes.
Bake at 180 for 8-12min or until slightly golden. Cool on wire rack.

Once the cookies are completely cool you can get into the fun part…decorating! I use this basic recipe from Wilton using their ColorFlow powder for my icing.

Approximately 1/4 cup water
4 cups icing sugar sifted
2 tablespoons Color Flow Mix powder

Add half the water to the icing sugar and powder and start mixing…slowly adding in the remainder of the water as you mix.
Continue on med-high for approximately 5 minutes until it starts to look glossy.

NOTE: Be careful not to add too much water. A great test that you’ve reached the right consistency is; dip a spoon in your icing and after you pull it out you want the crest of icing to disappear into a smooth surface after about 10-15 seconds.

Keep the icing covered (I use a damp paper towel) as it can quickly form a crusty surface as it starts to harden.

This icing is also great for making little flowers and other decorations to use at a later date. All you need to do is make a thicker mixture of icing suitable for piping and, once hardened, store your pieces in an airtight container.

TIPS ON ICING

1. Practice! :)

2. Start on the outer edge…. create an outline and then slowly work your way to the centre as shown in the pic below.

3. If you very gently tap the cookie and wiggle it from side to side the icing tends to settle to a smooth surface quicker.

4. If you’re adding hundreds and thousands or other decorations make sure you do it relatively soon after icing (before the surface starts to harden as they won’t stick).

Once the icing is all done you can have fun creating a cute little package for your cookies while they harden. I wrapped these in some cellophane bags and a little paper card. Little Ink offers lots of cute boxes to store your creations in…simply add a bit of bakers twine and you’re ready to go!

Sweet and Salty Cake

Sun, 29 Jul 2012 22:04:00 +1200

Here it is..the Sweet and Salty Cake recipe from one of my favourite recipe books BAKED - New Frontiers in Baking by Matt Lewis and Renato Poliafito.

Yield
Makes one 8-inch
3-Layer Cake

To Make the Cake

Ingredients

3/4 cup cocoa powder
2/3 cup sour cream
2 2/3 cups cups all-purpose flour, plus more for pans
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened, plus more for pans
1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 cup dark brown sugar
3 large eggs
1 tablespoon pure vanilla
1/2 cup Salted Caramel
Whipped Caramel Ganache Icing
Fleur de sel, for garnish

Directions

Preheat oven to 325 degrees. Butter three 8-by-2-inch round cake pans. Line each pan with a parchment paper round, butter parchment paper and flour; set aside.

In a large bowl, whisk together cocoa, 1 1/4 cups hot water, and sour cream; set aside to cool, about 10 minutes.

In another large bowl, sift together flour, baking powder, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until smooth and it appears to create strings inside the bowl, about 7 minutes. Add both sugars and continue beating until light and fluffy, about 7 minutes. Add eggs, one at a time, and beat until well incorporated. Add vanilla, scrape down the sides of the bowl with a spatula, and mix again for 30 seconds. Add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.

Divide batter evenly among the three prepared pans. Bake until cake is just firm to the touch and a toothpick inserted into the center of the cake comes out clean, 18 to 24 minutes. Let cool completely.

To Make the Salted Caramel

Ingredients

1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 teaspoon fleur de sel
1/4 cup sour cream

Directions

Combine 1/4 cup water, sugar, and corn syrup in a medium saucepan; stir to combine. Bring to a boil over high heat. Cook until the mixture reaches 350 degrees on a candy thermometer, about 10 minutes.

Meanwhile, in another small saucepan, mix together cream and salt. Bring cream to a boil and cook until salt has dissolved, 3 to 5 minutes. Remove from heat and set aside.

When the caramel mixture has reached 350 degrees, remove from heat and allow to cool for 1 minute. Carefully add the hot cream to the caramel; stir to combine. Whisk in sour cream. Cool, and store in an airtight container, refrigerated, for up to 3 days.

To Make the Whipped Caramel Ganache Icing

Ingredients

1 pound dark chocolate, chopped
1 cup sugar
2 tablespoons light corn syrup
1 1/2 cups heavy cream
1 pound (4 sticks) butter, cut into tablespoon-sized pieces, softened but still cool

Directions

In another small saucepan add cream and bring to a boil. Remove from heat and set aside.

When the caramel mixture has reached 350 degrees, remove from heat and allow to rest for 1 minute. Add the hot cream to the caramel; stir to combine. Let cool 5 minutes. Place chocolate in the bowl of an electric mixer and pour caramel sauce over chocolate. Let sit 1 minute before stirring from the center until chocolate is melted.

Attach bowl to electric mixer fitted with the paddle attachment and mix on low until the bowl feels cool to the touch. Add butter and increase speed to medium-high until mixture is well combined, thickened, and slightly whipped, about 2 minutes.

Assembling the Cake

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Using about 1/4 cup of the caramel, spread a thin layer on the cake, allowing some of the caramel to soak into the cake. Follow the caramel layer with a layer of about 1 cup of the ganache icing. Place the second layer on top and repeat process with another layer of caramel followed by a layer of ganache icing. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining ganache icing. Sprinkle with fleur de sel.

ENJOY!

Cheesecake in a jar…YUM! We had some lovely friends around...

Sun, 22 Jul 2012 19:11:00 +1200

Cheesecake in a jar…YUM! We had some lovely friends around for dinner last night and I thought what better dessert to make than these little delicious treats.

The lovely quilted mason jars are available from Little Ink here

Inspired by the typography post a few days ago…we had a...

Mon, 16 Jul 2012 15:25:56 +1200

Inspired by the typography post a few days ago…we had a little school holidays creative baking going in the Little Ink household today.

LEMON LEMON GIFTS!

Wed, 23 May 2012 09:49:00 +1200

As my lemon tree ‘was’ hanging low with an abundance of lemons… I woke up yesterday morning determined to do some squeezing and baking. Successfully I am now stocked up on my favourite ‘lemon curd’ YUM! as well as another favourite ‘Lemon Lemon Loaf’ from ‘BAKED - New Frontiers in Baking’ (my new favourite baking cookbook) This loaf freezers really well and makes a lovely gift for afternoon tea (especially baked in our handy paper bakeware!

ENJOY!

LEMON LEMON CAKE from BAKED - New Frontiers in Baking.

INGREDIENTS
FOR THE LEMON CAKE

1 1/2 cups cake flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
2 1/4 cups sugar
8 large eggs, at room temperature
1/4 cup grated lemon zest (from about 4 lemons)
1/4 cup fresh lemon juice
2 cups (4 sticks) unsalted butter, melted and cooled
1/2 cup sour cream, at room temperature
2 teaspoons pure vanilla extract

FOR THE LEMON SYRUP

1/3 cup fresh lemon juice
1/3 cup sugar

FOR THE LEMON GLAZE (OPTIONAL)

2 cups confectioners’ sugar, sifted, or more if needed
4 to 6 tablespoons fresh lemon juice

DIRECTIONS
MAKE THE LEMON CAKES
Preheat the oven to 350 degrees F. Spray the sides and bottom of two 9-by-5-by-3-inch loaf pans with nonstick cooking spray. Line the bottom with parchment paper and spray the paper.

Sift both flours, baking powder, baking soda, and salt together in a medium bowl.

Put the sugar, eggs, lemon zest, and lemon juice in a food processor and pulse until combined. With the motor running, drizzle the butter in through the feed tube. Add the sour cream and vanilla and pulse until combined. Transfer the mixture to a large bowl.

Sprinkle the flour mixture, one third at a time, folding gently after each addition until just combined. Do not overmix.

Divide the batter evenly between the prepared pans. Bake in the center of the oven for 20 minutes, rotate the pans, reduce the oven temperature to 325 degrees F., and bake for another 30 to 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

Let cool in the pans for 15 minutes.

MEANWHILE, MAKE THE LEMON SYRUP
In a small saucepan over medium heat, heat the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat and set aside.

Line a half sheet pan with parchment paper and invert the loaves onto the pan. Use a toothpick to poke holes in the tops and sides of the loaves.

Brush the tops and sides of the loaves with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cakes cool completely, at least 30 minutes.

(The soaked but unglazed loaves will keep, wrapped in two layers of plastic wrap and frozen, for up to 6 weeks.)

IF YOU LIKE, MAKE THE LEMON GLAZE
In a small bowl, whisk together the confectioners’ sugar and 4 tablespoons of the lemon juice. The mixture should be thick but pourable. If the mixture is too stiff, add up to another 2 tablespoons lemon juice and whisk again, adding small amounts of lemon juice and/or confectioners’ sugar until you get the right consistency. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.

The glazed loaves will keep for up to 3 days, wrapped tightly in plastic wrap, at room temperature.

Little Ink goodies to makes these tasty gifts:
Paper Bakeware Loaf Pans - http://www.littleink.co.nz/product/paper-bakeware-loaf-pan
Bakers Twine - http://www.littleink.co.nz/product/bakers-twine
Chalkboard Tags - http://www.littleink.co.nz/product/chalk-tags
Quilted Mason Jars - http://www.littleink.co.nz/product/quilted-mason-jars
Chalk Jar Toppers - COMING SOON TO LITTLE INK!

Ella's Butterfly Party

Mon, 07 May 2012 11:15:00 +1200

I thought I would share some pics of my daughter’s butterfly party we had on the weekend! I love the pop colour of the fuchsia goodies we currently have in store so I wanted to incorporate these with a little touch of rustic…I was really happy with the result! (The best part was we had so much fun crafting and glue-gunning all the decorations together!)

Here are the links to a few items I used in the party:

RECEIVE 10% OFF THESE ITEMS ONLINE THIS WEEK!

Kraft Bunting Flag Sticker - http://www.littleink.co.nz/product/bunting-stickers
Fuschia Hand Dyed Twine - http://www.littleink.co.nz/product/hand-dyed-twine
Fuschia Stained Pegs - http://www.littleink.co.nz/product/colour-pegs
Mini ‘Enjoy’ Stamp - http://www.littleink.co.nz/product/mini-enjoy-wooden-stamp
Quilted Mason Jars - http://www.littleink.co.nz/product/quilted-mason-jars
Stripe Gold Paper Straws - http://www.littleink.co.nz/product/metallic-gold-stripe-paper-straws

Sixteen Really Great Online Magazines

Thu, 03 May 2012 08:53:00 +1200

Sixteen Really Great Online Magazines:

Love all these online magazines! Pour yourself a cuppa and take a read…

Balloon Messages!

Sat, 14 Apr 2012 19:45:16 +1200

Love the idea of using white marker paint on a black balloon…what a great effect and such a simple way to send a message at any event!

via {http://emmas.blogg.se/2012/april/the-dutch-masters-at-work-again.html}

Little Ink Stickers

Sat, 14 Apr 2012 19:35:00 +1200

We have some gorgeous new stickers in store! I am especially in love with the flag stickers available in kraft and red in both the bunting and pennant designs. These are super easy to use to..simply fold over twine and you’re done!

Kraft & Red

Mon, 26 Mar 2012 10:58:17 +1300

This week I have added a few lovely new items on our online store (be sure to take a look at our cute new bunting and pennant stickers) These have been my inspiration for my Kraft & Red board. LOVE the pop of colour red adds to a natural base!

RED STAINED WOODEN TAGS - {via Little Ink}

WRAPPED GIFTS - {via Katherine Maries blog}

CUPCAKE BUNTING STICKERS - {via Little Ink}

NATURAL WOODEN BUTTONS - {via Little Ink}

GABLE BOX - {via Little Ink}

SHARPIE GIFT DECORATING - {via Nice Package Blog}

RED PENNANT STICKERS- {via Little Ink}

STRIPE FABRIC RIBBON & CHALK TAG - {via Little Ink}

GIFT WRAP IDEA (wooden tags) - {via Real Simple}

RED RIDING HOOD PARTY - {via Little Sooti}

200 FAN FACEBOOK GIVEAWAY!

Mon, 19 Mar 2012 13:26:00 +1300

Join us on Facebook and you will go in the draw this week to win these gorgeous goodies!