We love club sandwiches here at Confetti HQ. In fact, we love them so much, we make a habit of booking 1 or 2 staycations throughout the year just so we can go to a hotel and have club sandwiches! Even my husband and I often forgo fine dining for a staycation and club sandwich.

So when we decided to style a Beverley Hills Hotel themed pamper party for Valentine’s (or Galentine’s) Day, we thought this would be the perfect opportunity to create this delicious little morsels.

The idea behind these club sandwiches is that they are small, easy to make and of course, super delicious! Here is the recipe we used.

Cute Heart Shaped Club Sandwiches for Valentine’s Day

Classic Club Sandwich Recipe

Ingredients:

• 3 slices of thick toast bread
• 2 slices of cooked turkey breast
• 2 slices of cooked bacon
• 2 slices of ripe tomato
• 1 lettuce leaf
• Mayonnaise
• Salt and pepper, to taste

Instructions:

1. Toast the slices of bread until they are golden brown.
2. Spread a thin layer of mayonnaise on one side of each slice of toast.
3. Place a lettuce leaf on one slice of toast, then add a slice of tomato and season with salt and pepper.
4. Add a slice of turkey breast on top of the tomato, followed by two slices of bacon.
5. Place another slice of toast on top of the bacon, spread with mayonnaise, then add a lettuce leaf and a slice of tomato.
6. Repeat the layering with another slice of toast, turkey, bacon, lettuce, tomato, and mayonnaise.
7. Top with the final slice of toast, and cut the sandwich into halves or quarters.

Serve with potato chips or fries, and enjoy your classic club sandwich!

The post Cute Heart Shaped Club Sandwiches for Valentine’s Day (Recipe) appeared first on Confetti Fair.

My kids love sushi, so they asked me to make some sushi cookies. To make these, I used a Mac stencils cylinder cutter and a circle cutter.

What you’ll need for the sushi cookies

EDIBLES

• Cookie dough
• Royal icing
• Food colouring (I use Wilton gels)
• Edible paint
• White sprinkles

TOOLS

• Toothpick
• Cookie cutters
• Paintbrush
• Icing bags (I use ziplock bags and clips)
• Pencil
• Baking paper
• Paper

Instructions

1. I drew the sushi on a piece of paper using the cutters as stencils so I could design what was going to go inside the sushi.

2. I transferred this onto baking paper, as you are using the non-pencil side you may need to draw it backwards first. I made up some icing into a toothpaste consistency, using orange and green food colours and deposited it into icing bags.

3. I piped my colours onto the non-pencil side of the baking paper to make cucumber, avocado, crab stick and a tempura prawn. These will need to dry at least overnight.

4. Bake some cookies and while they are cooling makeup two bags of white icing, one a thicker toothpaste consistency for outlining and a thinner shampoo consistency for flooding. When they are cool, outline the circle cookie and the top of the cylinder cookie.

5. Fill in the outlined areas with flooding icing. Add your prawn decoration to the top of the cylinder using a spare cookie to hold it in place until it dries, covering the spare icing with white sprinkles.

6. Add your icing decorations to the circle cookie, covering the rest of the icing with sprinkles.

7. Flood the bottom of the cylinder with icing and allow to totally dry.

8. Once dry you can paint the seaweed details with an edible black paint

Voila! Sushi Cookies!

Don’t forget to follow The Party Project on Instagram.

The post DIY royal icing sushi cookies (Recipe) appeared first on Confetti Fair.

WHAT YOU’LL NEED

• Cookie dough
• Royal icing
• Wilton colour gels
• Edible paint
• Vegetable cookie cutters
• Rolling pin
• Toothpick
• Paintbrush (if using edible paint) 
• Baking paper
• 8 icing bags (I use sandwich bags and clips)

How to make your Easter veggie cookies

1. Roll out your cookie dough and cut out some vegetable cookies, remembering to dip your cutter in corn flour in between so it doesn’t stick. Place on baking paper, on a cookie tray and chill in the fridge for 15 minutes before baking so they keep their shape.

2. Make up some royal icing in two bowls, one a toothpaste consistency for the outlines and the details and one a shampoo consistency for flooding the cookie. To colour the icing I use Wilton gel colours in green, orange and purple. Separate the flooding icing into 4 bowls, colour your icing and keep one white. Place them in icing bags as you go. Do the same with the outline icing.

3. Outline the vegetable with the thick icing, using orange for the carrot and purple and white for the turnip. 

4. Fill in your carrot cookie with your orange flooding icing, popping any air bubbles with a toothpick. Fill in your turnip with purple and white. Take your toothpick and swirl the icing to blur the line where the purple and white meet. Then remove any air bubbles. Leave them to dry a while.

5. Outline the leaves with the green thick icing for your vegetables, then fill them in with your thinner icing. Once it has dried, add some leaf details with your outline icing. image1.jpeg

6. Once your cookies are completely dry, you can personalise them for your loved ones and add some names. Professionals use projectors to write on cookies, but I use a piece of paper as my guide. You can go over the icing again, so start very lightly. If you make a mistake, carefully clean the writing off with a tissue and start again. 

7. Once the writing has dried, paint it with some edible art paint, I have chosen gold. 

A perfect way to decorate a cake or your Easter table!

The post DIY: Easter veggie cookies appeared first on Confetti Fair.

How to make royal icing cupcake toppers by The Party Project

5. Once they are dry, you can pipe the details on. Again let them dry overnight

Now you have some original royal icing cupcake toppers in your party theme and colours!

So delightfully cute! See the full party these were used for here.

Some royal icing tips

These royal icing transfers can be used in many ways. You can decorate cookies and large cakes or, if you have leftover royal icing, instead of throwing it out you can make your own long sprinkles by icing lots of long lines and then breaking them up once dry. I like to make large cherries to pop on top of ice creams!

– Maria (DIY and images by Sally of The Party Project)

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Enjoy this light gingerbread cake perfectly paired with cinnamon cream cheese frosting and walnuts for added texture.  A lovely addition to your Christmas table.

Gingerbread cake recipe by Commie’s Cupcakes

Ingredients

 1 1/2 cups plain flour
 3/4 cups self-raising flour
 1 tsp bicarb soda
 2 tbl ground ginger
 1 tsp mixed spice
 1 tsp ground cinnamon
 1 cup brown sugar
 3/4 cups olive oil
 1 cup golden syrup
 2 eggs
 3/4 cup milk

Method

1. Preheat oven to 180°C. Grease three 6 inch tins and line the base and sides with baking paper.

2. Sift the flours, bicarb soda, ginger, cinnamon and mixed spice into a large bowl and stir until combined. Stir in the sugar and put the bowl aside.

3. In your mixer combine the oil, golden syrup, egg and milk. Add the dry ingredients and beat the mixture on a medium speed for 15 seconds.

4. Pour the batter evenly between the three tins. Place the tins in the oven and cook the cake for approx 30 minutes or until cooked through.

5. Once out of the oven, overturn the cakes onto a drying rack to cool completely. Wrap the cakes in cling wrap and chill the cakes in the fridge.

Enjoy!

You can read more about Commie’s Cupcakes here, or visit their website to subscribe for awesome baking tips, tricks and tutorials!

For more Christmas inspo, head to our magazine page to read our Christmas mini mags online!

Stay tuned for the next Christmas mini mag issue coming out soon!

The post Gingerbread cake recipe by Commie’s Cupcakes appeared first on Confetti Fair.