Our Lady of Fatima Celebration
Here are the files:
Cake Banner & Cupcake Toppers PDF
Instructions:
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Download file.
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Print on 8.5x11 white cardstock.
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Cut out illustrations.
For Cake Banner:
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Punch a small hole at the corner of each pennant (so 2 holes on each).
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Punch one single small hole at the top of Mary.
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Cut two 12 inch pieces of string and thread is through the punched holes.
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Attach the ends of the strings to long skewers or chopsticks.
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Place into your delicious cake!
For Cupcake Toppers:
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Using clear tape, tape the cutouts of Our Lady of Fatima onto toothpicks.
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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
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1 1/2 cups Gluten Free 1-to-1 Baking Flour
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1 1/2 cups granulated sugar
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1 1/2 cups almond flour
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1/2 cup (1 stick) unsalted butter (room temperature)
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1 tsp salt
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2 tsp baking powder
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2 tsp pure vanilla extract
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1/2 tsp pure almond extract
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4 eggs
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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
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Preheat oven to 325º F.
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In a medium bowl, whisk together 1-to-1 flour and almond flour.
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In a large bowl, beat together the sugar, butter, salt, baking powder, and extracts until smooth.
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One at a time, beat in the eggs. Make sure to scrape the sides of the bowl. Mixture should be light and fluffy.
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Stir in a third of the flour and then half of the milk to the mixture. Keep alternating and end with the flour mixture.
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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.
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Bake for 50-55 minutes. Top of the cake should spring back when touched lightly and a toothpick should come out clean when inserted.
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Remove from oven and cool on a cooling rack for 30 minutes before removing from pan.
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After removing from pan, garnish with powdered sugar.