In honor of the Feast of Our Lady of Fatima I wanted to create some free downloads for you! So I created an Our Lady of Fatima Cake Banner and some Cupcake Toppers! To download, just click the links below. There is a PDF file for those who want to cut them out with scissors, or for those with Cricut or Silhouette machines, I’ve included transparent PNG files.

Here are the files: 

Cake Banner & Cupcake Toppers PDF

Cake Banner PNG

Cupcake Toppers PNG

Instructions:

1. Download file.

2. Print on 8.5x11 white cardstock.

3. Cut out illustrations.

   For Cake Banner:

   1. Punch a small hole at the corner of each pennant (so 2 holes on each).

   2. Punch one single small hole at the top of Mary.

   3. Cut two 12 inch pieces of string and thread is through the punched holes.

   4. Attach the ends of the strings to long skewers or chopsticks.

   5. Place into your delicious cake!

   For Cupcake Toppers:

   1. Using clear tape, tape the cutouts of Our Lady of Fatima onto toothpicks.

I’d love to see your photos! Be sure to tag @gratiadesignco!

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Also, I’ve kind of been on a bundt cake kick lately! Anyone else 😂??? I don’t know why, but I just love the simplicity of them and the rustic, old-fashioned look. So for anyone who’d like to try a delicious Almond Bundt Cake recipe (which happens to also be Gluten Free, or you can make it with regular AP flour!) I’ve included it below! It’s almost like a pound cake, but with less butter and a hint of an almond flavor. Using an almond flour blend makes it super moist. Great for breakfast, an afternoon tea-time snack or dessert!

 GLUTEN FREE ALMOND BUNDT CAKE

Ingredients

• 1 1/2 cups Gluten Free 1-to-1 Baking Flour

• 1 1/2 cups granulated sugar

• 1 1/2 cups almond flour

• 1/2 cup (1 stick) unsalted butter (room temperature)

• 1 tsp salt

• 2 tsp baking powder

• 2 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 4 eggs

• 2/3 cup milk

*If you want to make a cake that’s not Gluten Free, just substitute regular All Purpose flour for the 1-to-1 GF flour

Directions

1. Preheat oven to 325º F.

2. In a medium bowl, whisk together 1-to-1 flour and almond flour.

3. In a large bowl, beat together the sugar, butter, salt, baking powder, and extracts until smooth.

4. One at a time, beat in the eggs. Make sure to scrape the sides of the bowl. Mixture should be light and fluffy.

5. Stir in a third of the flour and then half of the milk to the mixture. Keep alternating and end with the flour mixture.

6. Thoroughly grease a bundt pan using shortening or butter. Scoop the batter into the prepared pan. Tap the pan on the counter to remove air bubbles.

7. Bake for 50-55 minutes. Top of the cake should spring back when touched lightly and a toothpick should come out clean when inserted.

8. Remove from oven and cool on a cooling rack for 30 minutes before removing from pan.

9. After removing from pan, garnish with powdered sugar.