Did you ever eat ‘Fairy Bread’ as a kid? Perhaps it is called by another name in your neck of the woods, but it looks like this.
Well, it does when the very talented Kerryanne from Shabby Art Boutique makes it. My fairy bread is usually cut into unsophisticated, somewhat uneven triangles. However, the adage is right – you are never too old for fairy bread.
I remember the first time I tried fairy-bread. I had only recently arrived in Australia, and was at a birthday party in a new country. Among other delectable and intriguing never-before-seen treats on the party table were buttered triangles of white bread completely coated in hundreds and thousands. I was bemused. What business did hundreds and thousands have on a humble slice of white bread? Surely, these sprinkles were reserved for ice-cream or cake toppings, and sparingly at that? And then I tasted a piece of fairy bread, and it all made sense! Something magic happens to a slice of buttered white bread when it meets hundreds and thousands…
This week’s CASology cue word is:
And here is my new and improved ‘fairy bread’:
Using a heart-shaped cookie-cutter, I faintly traced the outline of a heart, and then literally filled the space with dots made using my Stampin’ Markers. The sentiment is from Tamar-Nahir-Yanai Clear Stamps 4, and was heat-embossed in white onto some Crisp Cantaloupe cardstock, fussy cut, then popped up with some foam tape. Sweet, clean and simple!
I am also linking this card to:
Virginia’s View Challenge #14: Layers & Dimensions and skimming in by the skin of my teeth for CAS(E) this Sketch #118.
Please also pop by the rest of the Design Team and say ‘hi!’ Stamplorations is sponsoring this week. Visit CASology for more details.