Okay Martha, is there anything you can’t do? I suppose not, when you have the help of Kandi Lightner, designer and founder of Kaiya Eve Couture. I simply love little girls in pettiskirts. I would wear one myself but somehow I just don’t think I would look quite as cute as my girls! If you are feeling extra crafty you might try making one yourself. It could be fun!

I have included a few of my favorite pictures of my girls, Caroline and Catherine, in their Kaiya Eve petti’s. These pictures were taken by a local Laguna Beach photographer and my dear friend, Gillian Crane.

Pettiskirts Tools and Materials

Satin charmeuse (1 1/2 yards)
Nylon chiffon (about 3 yards — see measurements below)
1-inch-wide ribbon elastic
Iron-on interfacing (1 1/2 yards)
1-inch-wide ribbon in coordinating color
Button
Iron
Sewing machine
Pins
Needle and thread
Scissors

For detailed instructions follow this link:

via Pettiskirts and more fun kids’ crafts, projects, activities, and family-friendly meal ideas on marthastewart.com.

Okay, who doesn’t love Amy Butler? Her fabrics are so bright,fresh and beautiful. Her designs are amazing as well. She always inspires me, and you can just tell she is a fun and energetic person from looking at what she creates. Check out these bags. Love ‘em…everyone needs one, including me!

I created these elegant menu cards for an organic themed engagement dinner. We had a great time working together to pull all the design elements in. I love it when I get set free to just be creative. Such a joy to work on these!

Lemon Meringue Cupcakes

Ingredients

Makes 24

• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 cups sugar
• 4 large eggs, room temperature
• Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• Lemon Curd
• Seven-Minute Frosting

Directions

Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

From Martha Stewart Cupcakes, May 2009

These cupcakes look so yummy. I have had cupcakes on my mind since I saw the “Cupcake Courier” yesterday in the store. I just love fun and fresh ideas that solve a common problem. This one seems to do the trick. You can transport your sweet treats with out the mess!  I had never heard of it, have you?

Check it out…