Various types of Ink usage

Craft Tools: Inks, Paints and Markers for Rubber Stamping
By Cheri Sicard

There are many ways to get color onto your rubber stamps. The most popular way is with ink pads, and these come in an endless variety of colors, sizes, shapes and ink types.

Pigment Inks -- Thick pigment inks are generally slow drying, so they can often be used for embossing (eliminating the need, in many cases, for special embossing ink). Always check label instructions, however, as some pigment inks have been specially designed to be quick drying.

Pigment inks impart an opaque color and are also available in metallic and chalk finishes. Pigment ink pads are usually made of foam and need not be stored upside-down.

Depending on the brand, pigment inks may or may not be permanent. Some are permanent only when heat set. Check the label instructions on the ink pad. Most pigment inks are suitable for stamping on mat or glossy stock, and many will stamp on wood, clay, plastic or acetate too. Again read the label and proceed accordingly.

Dye Based Inks -- Most dye based inks are non-permanent, dry quickly and produce a translucent image (although as with pigment inks, there are exceptions so always read the instructions). Dye based ink pads are often made of felt, which benefits from being store upside-down.

Rainbow Ink Pads -- Rainbow pads offer a variety of colors on one pad (no photo). We especially like the Color Box brands of inks (shown in the photo upper left), as they allow you to use the different colors either together as one multicolored pad, or separately, as each of the petals in the Color Box flower can easily be removed. Color Box inks come in a wide variety of color palates, and bottle of re-inking ink are available for all of them.

Resist Inks -- Used alone, resist inks, like the Versa-Mark pad in the photo above, produce a soft water mark type image. They can be combined with other elements like embossing powders or chalks to create resist images. (click for details).

Embossing Inks -- Special embossing inks are slow drying inks, usually in clear or pale colors. They dry slowly so there is plenty of time to sprinkle them with embossing powder, which will be heated to create a raised surface (click for detaisl on embossing).

Solvent Inks -- Solvent inks are solvent based and require special cleaners, but they have the added advantage of being able to stamp on a variety of surfaces including most papers, glass, tile, leather, wood, acrylic and most non-porous and semi-porous substances. Always use solvent inks in well ventilated areas.

Markers -- Felt tip pens or brush markers are a great way to stamp without an ink pad. Markers allow you to apply color directly to the rubber stamp. This offers you the creative option of using multiple colors, applying specific colors to certain areas. You can also use markers to blend colors in a single stamp -- just remember to always apply lighter colors first.

Paints -- You can paint directly on your rubber stamps with acrylic paints. In addition to matte colors, you can get special finishes like pearlescent paints and metallics.

• Learn how to care for an re-ink your stamp pads.
• Visit our Rubber Stamping Home Page with lots of rubber stamping tutorials and projects!

Generations Create-A-Bag

Michael's clearance sale, I managed to grab a Generations Create-A-Bag bag and satchel for ridiculously low prices.

As well as Coluzzle envelope, capital alphabet, and nested star shapes! Instructional video here.

Not to mention Fiskar Crafts dry embosser system, and 12"x12" Portable Rotary trimmer system.

1-2-3D Paper Crafting System

Quik-It page refills (models: )

Cupcake of your dreams

One Great Dish: Finally, the cupcake of your dreams

By Julie Kaufmann, San Jose Mercury News, Article Launched:05/09/2007 01:38:10 AM PDT

I pulled the paper off a still-warm cupcake, releasing the tantalizing aromas of vanilla and butter. I cut the cupcake in half - carefully, because it felt so light and fragile. I took a bite of the delicate, golden cake. And then I just sighed. I didn't know a cupcake could be so good. Cupcakes these days seem to fall into two categories: sweet and sticky kid stuff or chic and elaborate bakery creations. The first kind aren't worth the calories. The second aren't the type of thing you'd whip up at home. But the yellow cupcakes from Lauren Chattman's "Mom's Big Book of Baking" (Harvard Common Press, 384 pp., $16.95) are a triumph - simple to make yet sublime. And what better time to bake them than spring, the season of Mother's Day, wedding showers, garden teas and graduation receptions? "I make a lot of cupcakes," says Chattman, a professionally trained pastry chef on New York's Long Island and the author of several cookbooks. "One of my kids doesn't even like cake. She refuses to eat cupcakes except for these." What makes this recipe special? Several things, including an unorthodox yet easy mixing method. For most cake recipes, you begin by creaming the butter and sugar. Then you alternately add the liquid and the dry ingredients, usually in thirds. Here, you combine the dry ingredients, then use a mixer to cut in the butter, as if you were making biscuits. The liquid ingredients are added in just two additions. "It makes for an exceptionally light and fluffy texture," says Chattman, who doesn't remember where she first encountered the technique. Cake flour, used in place of regular all-purpose flour, is another contributor to the cupcakes' delicate texture. And that fantastic vanilla aroma? That comes from using plenty of real vanilla - an entire tablespoon, as opposed to about a teaspoon in most recipes. (And don't even think about substituting margarine for the two sticks of butter.) Once you've got the perfect cupcake, you'll need to frost it in style. Chattman's favorite frosting incorporates a trick she learned in pastry school - a tablespoon of meringue powder, which makes the buttercream fluffier. Meringue powder, which is basically dried egg whites and sugar, is available in well-stocked supermarkets, craft, cookware, and cake decorating storesand via mail order from www.wilton.com or www.kingarthurflour .com. I'm including her recipe for frosting as well as the one I usually use at home, which doesn't require any specialty ingredients and is lighter on the butter. Or top your cupcakes with lightly sweetened whipped cream, or a thin layer of chocolate glaze. However you top them, you'll have cupcakes that can't be topped. Contact Julie Kaufmann at jkaufmann@mercurynews.com or (408)278-3447.

Tofu Chocolate Mousse

Tofu Chocolate Mousse (SJ Mercury News) -- Serves 8

• 3/4 cup dark chocolate chips, melted
• 1 12.3-ounce package reduced-fat extra-firm silken tofu (such as Mori-Nu)
• 1/4 teaspoon salt
• 3 large egg whites
• 1/2 cup sugar
• 1/4 cup water
• 8 tablespoons Cool Whip Lite
• Optional garnishes: Grated chocolate or cocoa powder

Place melted chocolate chips and tofu in food processor or blender and process 2 minutes or until smooth.

Place salt and egg whites in medium bowl and beat with mixer at high speed until stiff peaks form. Combine sugar and water in small saucepan and bring to boil. Cook, without stirring, until a candy thermometer registers 238 degrees.

Pour hot sugar syrup in thin stream over egg whites, beating at high speed. Gently stir 1/4 of meringue into tofu mixture, then gently fold in remaining meringue. Spoon 1/2 cup mousse into each of eight 6-ounce custard cups. Cover and chill at least 4 hours. Garnish each cup with 1 tablespoon of Cool Whip Lite. If desired, add a sprinkling of grated chocolate or cocoa powder.

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Slightly adapted from a Cooking Light recipe

Vanilla birthday cake frosting

Enough to frost 24 cupcakes thickly, or 48 thinly

• 1 cup (2 sticks) unsalted butter, softened
• 2 teaspoons vanilla
• 1/4 teaspoon salt
• 1 16-ounce box confectioners' sugar
• 1 tablespoon meringue powder (see Note)
• 1 tablespoon whole or low-fat milk

Combine butter, vanilla and salt in large mixing bowl. With electric mixer on medium-high speed, beat until butter is fluffy, scraping down sides of bowl several times as necessary.

Add confectioners' sugar, 1/2 cup at a time, mixing on low speed after each addition so that the sugar doesn't fly out of the bowl. When all of the sugar has been mixed into the butter, stir in the meringue powder.

Add milk and beat on high speed, scraping down sides of bowl once or twice as necessary, until frosting is light and fluffy, about 5 minutes. Use frosting immediately or refrigerate, wrapped in plastic, up to 1 week. Bring to room temperature and re-whip before using.

Note: Look for meringue powder in specialty cookware, craft or cake decorating stores, or via www.wilton.com or www.kingarthurflour.com. One local source is Draeger's in Los Altos.

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"Mom's Big Book of Baking" by Lauren Chattman (Harvard Common Press)

Easy Frosting

- by Julie Kaufmann, San Jose Mercury News. I like to thin the frosting with orange juice instead of milk because the acid cuts the sweetness a bit. But use milk if you prefer. Enough to frost 24 cupcakes thickly, or 48 thinly 1 (16-ounce) box confectioners' sugar 1/4 cup ( 1/2 stick) butter, softened 1 teaspoon vanilla Pinch salt 2 to 4 tablespoons orange juice or milk, plus additional as needed Combine sugar, butter, vanilla, salt and 2 tablespoons juice or milk in mixing bowl. Beat with electric mixer on medium, scraping sides of bowl as necessary. If frosting is too thick, add more juice or milk, 1 tablespoon at a time. When desired consistency is reached, turn mixer to high and beat 2 or 3 minutes, until frosting is smooth and fluffy.

Classic Yellow Cupcakes

Classic yellow cupcakes (Makes about 22 cupcakes)

• Paper muffin liners
• 4 large eggs, at room temperature
• 1/2 cup whole milk, at room temperature
• 1 tablespoon vanilla
• 2 1/4 cups cake flour (not self-rising; see Note)
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened and cut into 16 pieces

Preheat oven to 350 degrees. Line muffin tins with paper liners. Combine eggs, milk and vanilla in medium mixing bowl and beat lightly with fork. Set aside.

Combine cake flour, sugar, baking powder and salt in large mixing bowl. Add butter and, with an electric mixer fitted with paddle attachment, mix on low speed until butter pieces are no larger than small peas.

Pour in about 2/3 of egg mixture and mix on low speed until all ingredients are moistened. Scrape down sides of bowl with rubber spatula and mix on medium-high speed 1 minute. Stir in remaining egg mixture on low speed until combined. Scrape down sides of bowl again and mix on medium-high speed again for 30 seconds longer.

Spoon or scoop batter into prepared muffin tins, filling paper liners about 3/4 full. Bake until cupcakes are light golden and a toothpick inserted in center of one comes out clean, about 20 to 25 minutes. Let cupcakes cool in pan for about 5 minutes, then invert onto wire rack, and turn it right side up to cool completely. Frost if desired.

Cupcakes keep, wrapped in plastic, at room temperature for up to 1 day or refrigerated for up to 3 days.

Note: Look for cake flour in a box near the regular flour. Softasilk is one brand.

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From "Mom's Big Book of Baking" by Lauren Chattman (Harvard Common Press)