Hi everyone I am really sorry if I am making your to do lists longer each day with my new projects. I will stop if you want me to? Joanna I got into a lot of trouble for launching our Christmas ribbons in August, if I started a Christmas advent in June I think I would get blacklisted!!!!!!  It is bad enough designing Christmas ribbons while the sun is shining let alone dreaming up Christmas projects - tell you what........... these ideas are not for Christmas 2011 but I am way ahead of myself and they are projects for 2012.....there you go, that makes us all feel better, thanks Joanna.

Do you want to see what I have made for today?  If I want to keep this for myself, I think I am going to have to keep it under lock and key! I took it into the office yesterday and I nearly had it ripped from my hands.

Rachie suggested I should make a Christmas Cupcake. Will do Rachie..........with lots of fluffy white icing..............and little holly and berries........sound OK?

I have to say so myself, this cupcake is divine.  I used 15mm wire edge taffeta ribbon here in Antique White, bling eyelash here in white and then for the holly I used this Holly Cluster ribbon here. The only others items you will need is a polystyrene ball (8cm) and pins.

Gather the ribbon using the wire, (same as the carnation video in the side bar) just gently pull the wire on one edge of the ribbon until it gathers up.  Gather loads, this cupcake took about 5mtrs. Once gathered, place the end of the ribbon just below the centre line of the ball and pin the ribbon gathers in place so they circle the ball.  Before you start the next layer of gathers, pin the eyelash just above the gathers.  Keep pinning the gathers and the eyelash around the ball, you will start to spiral towards the top of the ball.  Cut the ends of the ribbon and the eyelash and hide amonsgt the gathers, secure with a few extra pins.

The Holly Cluster ribbon is a very fine sheer ribbon and frays when cut.  But Janet (she brought us a yummy chocolate cake this week to keep our spirits up - all gone sorry) showed me a new trick using jigsaw glue.  Cover a piece of ribbon with the  jigsaw glue, not too much that it is dripping but just enough to make it damp, and hang up to dry.  If you do not have any jigsaw glue, we both think that a little watered down PVA glue would do the same job.  The glue drys totally clear and makes the ribbon slightly stiff, but the main job is to stick each of the woven fibres together, so when you cut the ribbon it does not fray - wicked.  So I managed to cut these little Holly and berry clusters from this..........

Using red glass headed pins I placed the holly clusters around the cupcake.  What do you think?

It is FRIDAY - Friday FREEBIE day...so here is another chance to win one of our Special Advent Vouchers for just leaving us a comment.

A voucher each for 2 lucky commentors this week - could it be you?

Just leave us a comment and we will pick two winners on Monday from our "Bingo" bag.  If you are having trouble leaving us a comment due to our spam filters, please just email to craftyribbons@gmail.com and we will add it for you. Remember you have to be in it to win it!

 Judi made these two delightful cards for our Top 5 Christmas ribbon challenge, she confessed she struggled to start with, as the ribbons were slighly wider than she would normally work with.

Judi you passed the challenge, this Santa is unique, I love him.  I also know a little girl that will want to take him home.  Sydney was helping me tidy my craft room yesterday, well I was cleaning up while Syd was crafting!  She spied my little green tree and told me "She would give it a good home" - what could I say. I am in awe of card makers like you Judi that create such wonderful layers - eight layers to Santa, super work and the Ho-ho-ho ribbon works a dream.

My film strip ribbon was a little bit of a "pet" project.  I just loved the idea, the concept of photos on a film strip, and Judi you have set it off superbly, what a brilliant idea.  Glad you enjoyed the challenge and we took you a little bit out of your comfort zone.

I know it is a busy time of year but I hope you all have a few spare moments this week to create. Cupcake - card or even wrapping presents - have fun.

 If you are unable to leave a comment due to our spam filters, please email it to craftyribbons@gmail.com and we will add it for you.
All the comments go into our "Bingo" bag and we draw a random number(s) on Monday.
Please check back to see if you have won, it is up to you to claim your prize - we do not contact you.

NATIONAL CUPCAKE WEEK

Friday's cupcake holds a secret...

Blueberry Curl Frosting

Under the delicate curls of frosting, lies the distinctive subtle flavour of blueberries.

Can you resist this last cupcake treasure of the week?

Ingredients:

* Polystyrene ball approx 6cm diameter.
(I used an egg shape cut in half)
* Glass headed pins
* 6mm Lilac Grosgrain HERE about 1mtr
*13mm Saddle Stitch Purple/White HERE about 1mtr
*13mm Saddle Stitch Orchid/White HERE about 1mtr
*Ric Rac Purple HERE about 1mtr
(note to chef - you can use any flavour ribbon from here,  here and here)
*Cupcake cases

Instructions:

1.  Pin saddle stitch ribbon around the base, or middle of the ball.

2.  Continue pinning ribbon around the base.

3.  Where the ribbon meets, fold the ribbon over to create a neat join and pin.

4. To make the ribbon curls, cut both saddle stitch ribbons, ric rac and grosgrain into 5.5cm lengths.
Fold the ribbon over to form a loop around your finger, overlapping the ribbon.

5.  Place a pin in the centre of the loop.

6.  Pin onto ball at the top.

6.  Continue adding ribbon curls at different angles to each other.

7.  Continue until the ball is covered.

I have to say I think this is my favourite, those ribbon curls are to die for.

Sam is still off school with a tummy bug, so Mollie picked the Strawberry winners....

Number 12 = Sarah
Another great cupcake, making me hungry.
Sarah

Number 20 = Pam T
Wow another lovely cupcake.  Wonder what tomorrow's will be!

Strawberry Delights to you girls, all we need are addresses please to craftyribbons@gmail.com

Hope you have enjoyed our Cupcake week - did you have a favourite? Do tell.

For this weeks Friday FREEBIE prize we have a bundle of ribbons from each cupcake.
For a chance to win this collection just leave us a comment and we will pick TWO winners
from our "Bingo" bag on Monday.

Don't forget if you are having trouble with our spam filters (comment disappears when screen is refreshed) then just email it to us craftyribbons@gmail.com and we will add it for you.

Happy cupcake weekend all.

If you are unable to leave a comment due to our spam filters, please email it to craftyribbons@gmail.com and we will add it for you. 
All the comments go into our "Bingo" bag and we draw a random number(s) on Monday.
Please check back to see if you have won, it is up to you to claim your prize - we do not contact you.

Today is the start of our second Challenge over on our NEW Challenge Blog here . I am pleased to say we had 93 entries last week, which we are delighted with.
The theme this Challenge is Anything Goes - sounds interesting.
Please pop on over and have a look at the the super work of the DT girls....WOW can they craft with ribbon!
You may have won the Challenge, or be one of the Top 3 or you could have won the Followers Candy.
I think my Cupcakes fit into this theme nicely.

NATIONAL CUPCAKE WEEK

Thursdays cupcake is light and fluffy.

Strawberry Delight

Lashings of pure white icing, add a few sprinkles and a light fluffy strawberry cream...yum...yum...yum.

This cupcake is light as a feather and zero calories!

Ingredients:

* Polystyrene ball approx 6cm diameter
* Glass headed pins
* 10mm White Grosgrain HERE about 2mtrs
*10mm Pink Grosgrain HERE about 1mtrs
*10mm Basics 2 Go Pink Sheer
(note to chef - you can use any flavour ribbon from here and here)
*Cup cake cases

Instructions:
(I forgot to pick up the 10mm white grosgrain for the tutorial,
so I unmade my cupcake!!!)

1.  Cover the ball in the same way as for the lemon & Lime drizzle cupcake here,
using only the 10mm grosgrain ribbon.

2. Lay the pink ribbon onto the ball just above half way and pin in place.
Fold the ribbon at an angle and pin.

3. Fold the ribbon again, making it slightly off centre and pin.

4.  Continue this method of folding and pinning all the way round the ball.
Overlap the edges to make a neat join.

5.  Add the pins to look like sprinkles above the folded ribbon.

6. Cut sheer ribbon into lengths of 6cms.  Fold over one edge.

7.  Fold again.

8. Fold the raw edge up again and then fold all of it in half.  Push a pin through the centre.

9. Pin to the top of the ball.

10. Continue adding to the top, to create a fluffy strawberry top.

Oooh how delicate and creamy with a hint of strawberries.........

Would anyone like to win a FREE collection of strawberry ribbons?

That is correct we have another selection of FREE Ribbons today!
Leave a comment and we will pick TWO winners on Friday morning.
(REMEMBER - THREE winners if we get over 50 comments, tell your friends, facebook, tweet
about our Fantastic Ribbon Cupcakes! - all this week.)

I have no little helpers this morning, Sam went down with a tummy bug yesterday and Mollie has her visit to the Dentist.
So my lucky number is 13 and Tony's is 7, so the winners are...

Number 7 = Laura
Wow!  That one is very impressive!

Number 13 = Twinkle Star
Loving the colour combo, what a fantastic cupcake! x

Address please to craftyribbons@gmail.com to claim your Black and red ribbons.

Have I left the best Cupcake till last, only way to find out is to pop back tomorrow!

NATIONAL CUPCAKE WEEK

Wednesday's cupcake is dark and mysterious..

Black Forest Cupcake

Layers of chocolate, whipped cream and maraschino cherries....ooooooooh!

.....no holding back today this is a "full on" cupcake!

Ingredients:

* Polystyrene ball approx 6cm diameter
* Glass headed pins black and red
* 10mm Black Grosgrain HERE about 2.5mtrs
*10mm Red Grosgrain HERE about 2.5mtrs
*10mm Black Gingham HERE about 2.5mtrs
*10mm Red Gingham HERE about 2.5mtrs
(note to chef - you can use any flavour ribbon from here and here)
*Cup cake cases

Instructions:

1.  Cut the ribbons into lengths of 10cms and tie a knot in the centre of each ribbon.

2.  Pin a ribbon to the top of the ball.  If you want to see the pins use the opposite colour to the ribbon.

3. Hold back the first ribbon and pin in a different colour ribbon.

4. Keep adding ribbons one at a time, working around the ball.

5. Continue adding ribbons until your ball is covered and will sit in the cupcase without the ball showing.

An irrisistable Black Forest cupcake.

Would anyone like to win a FREE collection of black & red ribbons?

Yes we have another selection of FREE Ribbons today!
Leave a comment and we will pick TWO winners on Thursday morning.
(REMEMBER - THREE winners if we get over 50 comments, tell your friends, facebook, tweet
about our Fantastic Ribbon Cupcakes! - all this week.)

I had two little visitors knocking on my door this morning, Sam and Mollie came with the cake tin to pick the winners before going to school -
WOW that is dedication for you!
The TWO winners of yesterday's Lemon & lime ribbons are.......

Number 5 = Amanda
Mmmmmmm more scrumptiousness!!! And perfect for my diet!!
Hugs
Amanda xx

Number 28 = Sarah
Humm looks tasty, could you do christmas puds for the tree I wonder?

Well done girls you have some scrummy lemon and lime ribbons - all we need are addresses please to craftyribbons@gmail.com.

My two remaining cupcakes are all made and resting in the kitchen.
I have really enjoyed making these ribbon cupcakes, as there is....
NO WASHING UP!!

NATIONAL CUPCAKE WEEK

Tuesdays cupcake is soft and delicate, but the flavours will explode..

Lemon and Lime Drizzle Cupcake

Look at the freshness of the colours - have you got the slight zing of the lime?

Will you be able to eat the flower.....or put to one side to admire?

Ingredients:

* Polystyrene ball approx 6cm diameter
(I have used a egg shape cut in half)
* Glass headed pins
* 10mm Lemon Grosgrain HERE about 2.60mtrs
(note to chef - you can use any flavour ribbon from here)
*6mm Lime Grosgrain here 35cm
*1 Lime Button here
*Cup cake cases

Instructions:

1.  Pin the 6mm Lime ribbon onto the ball, take ribbon across the top of the ball

2. Secure on the other side.

3.  Section the ball into quarters with the lime ribbon.

4.  Section the ball again using the 10mm lemon ribbon.

5. Continue covering the ball with the lemon ribbon, overlapping if needs be.

6.  Once ball is covered with ribbon, add a few lime pins.

7.  Place a pin in one of the holes in the button.

8. Cut 4 pieces of 14cms of 10mm lemon ribbon and pass the centre through
the pin to create a star shape of ribbon.

9.  Fold up one cut edge of ribbon at a time and attach to the pin.

10. Once all ribbon ends have been attached to the pin, you have your flower head.

11.  Place the flower head onto the top of the cupcake, and add 3 extra pins.

One yummie Lemon and lime drizzle cupcake.

Would anyone like to win a FREE collection of lemon & lime ribbons?

That's right we have FREE Ribbons today as well!
Leave a comment and we will pick TWO winners on Wednesday morning.
(THREE winners if we get over 50 comments, tell your friends, facebook, tweet about our
Fantastic Ribbon Cupcakes! - all this week.)

The TWO winners of yesterday Chocolate ribbons are.......

Number 1 = Jan
absolutly scrummy!
xx

Number 24 = Angela
What a great idea! I will have to have a go.carry on with the new inspirations!
Angela

WOW! I did not expect as many comments as yesterday - thank you.  Please can Jan and Angela send address details to craftyribbons@gmail.com.

NATIONAL CUPCAKE WEEK

Everyday this week we are going to tempt your taste buds with a different Ribbon Cupcake. 

Monday's is this mouthwatering Chocolate Swirl.

Look at the delicate folds of chocolate ribbon icing........yummy.

Topped with shavings of white chocolate.

Ingredients:

* Polystyrene ball approx 6cm diameter
* Glass headed pins
* 9mm Chocolate ribbon HERE about 2mtrs
(note to chef - you can use any flavour ribbon from here)
*10mm white chocolate sheer here
*10mm marshmallow dots here
*Cup cake cases

Instructions:

1.  Place your ball into the cupcake base and draw a fine line on the ball.

(Note: Photos added after posting as a request from readers - I did not have a round ball in the warehouse,
so I cut an egg shape one in half! Worked great)

2.  Pin the chocolate ribbon below this line to secure. (For this half egg shape I secured it underneath).


3.  Twist the ribbon so the dots are facing upwards and secure with a pin so it sits just
covering the pencil line. (For this egg shape, the first line sits on the cut edge)


4.  Twist the ribbon again and pin in place.  Using matching pins.

5.  Continue all the way round the ball, starting to pin the next layer on top of the first.
Just like you would with normal icing.


6. With the second layer and above, twist the ribbon twice and only pin on the second twist. Continue to 1cm from the top.


7.  Cut the white chocolate and marshmallow ribbon into 2 pieces of 10cms (4 ribbons in total)
8.  Place the white ribbons on top of the cake, in a star shape and pin in place,

(Holding them together tightly at the top like a fountain with a pin)


9.  Continue icing the chocolate ribbon right to the top, squeezing the white ribbons in place, cut ribbon and secure end.


10.  Cut each of the white ribbons into 3 and fan out, cut them shorter if needs be.

One calorie free cupcake!

Would anyone like to win a FREE collection of chocolate ribbons?

Fancy getting your ribbon piping bag out!
Leave a comment and we will pick TWO winners on Tuesday morning.

Ummm what flavour for tomorrow?