關於 star decoration paper ，我們在網路上蒐集到這些相關的討論、資訊與評價

もうすぐ七夕！今回は100均グッズだけで作れる七夕飾りを3種類紹介します！
自分で願い事を書いたり、絵を描いたり、アレンジもいろいろ可能♡
家族やお友達と一緒に作って、可愛い飾り付けを楽しんでくださいね！

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【織姫と彦星の七夕飾り】
・色画用紙(黒・ベージュ・ピンク・水色)
・ラッピング用緩衝パッキン(オーロラフィルムのものがおすすめ！)
・テープ付きクリアファイル(缶バッジサイズ)
・お好きなビーズ(ラメ入りや星型のものがおすすめ)
・紐や糸
・はさみ
・のり
・ペン
・セロハンテープ

1.織姫と彦星の髪の毛を黒の色画用紙で作ります。( 0:51 を参照)
2.1の顔のサイズに合わせ、ベージュの色画用紙を切り、織姫と彦星の顔を描きます。
3.テープ付きクリアファイルに、パッキンや好きなビーズを入れ、蓋をします。
4.3の上部を、左右とも斜めに折り、セロハンテープで留めて三角形になるようにします。(織姫と彦星のお洋服になります)
5.1の中の部分に、4をセロハンテープで固定します。
6.紐で輪っかを作り、5の穴の部分に通します。
7.6にのりを塗り、2の顔を貼り付けて、前髪部分を折り返して挟むように接着します。
8.色画用紙で作った、織姫のリボンや彦星の頭飾りをつけて出来上がり！

【流れ星の七夕飾り】
・色画用紙(黄色やお好きな色を使ってね！)
・PE平巻きテープ(こちらも好きな色で！)
・紐や糸
・お菓子の空き箱など、15〜20cmくらいの幅の箱
・はさみ
・のり
・マスキングテープ
・セロハンテープ

1.平巻きテープを2枚重ね、お菓子の箱に合わせ15cm〜20cmくらいの長さにカットします。
2.1の半分のところを、紐で縛ります。(2回くらいギュッと結んでください)
3.色画用紙で☆の形のパーツを2枚作り、そのうちの1枚に2の紐の部分をセロテープなどで固定します。
4.3の空いてる部分にのりを塗り、もう1枚の☆のパーツを重ねて貼り付けます。
5.4の紐を笹に引っ掛けられるように輪っかに結びます。
6.紐の部分をマスキングテープで、テーブルなどに固定し、平巻きテープの部分を細く裂きます。
7.お好みで願い事を書いて出来上がり！

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#七夕 #100均 #DIY

A crispy, yet fluffy meringue-based cake known as Pavlova. It is said to have been created to commemorate visits by the Russian ballerina Anna Pavlova to Australia and New Zealand in the 1920s.
https://en.wikipedia.org/wiki/Pavlova_(food)
We made a Christmas cake with Pavlova. Our favorite part is that we can make it easily since we don’t need a mold. If you want to enjoy its crispiness, we recommend that you decorate the cake right before you eat it. We also like to eat it after some time when the whipped cream and the fruits have nicely blended.
*Recipe*
1. Lightly beat six egg whites, and add 180g granulated sugar while stirring.
2. Also add a 1/3 teaspoon of baking powder, a little bit of vanilla oil, and a teaspoonful of lemon juice, and whisk until peaks form.
3. Lastly, add a pinch of cornstarch and whisk.
4. Put it into a pastry bag.
5. Squeeze it out into six circles. This time, we made 6 circular paper molds, each 1.5cm bigger than the previous one, the smallest with a radius of 2 cm. We used them as guides when squeezing out the meringues. You can also put the meringues directly onto a baking sheet without using a pastry bag.
6. Preheat the oven to 130℃, and bake the meringues for 1.5 hours.
7. After 1.5 hours have passed, leave the meringues in the oven until it cools down.
8. Put about 10g of granulated sugar into 300ml of cream and whisk lightly.
9. Put the whipped cream and 12 midsize strawberries and some blueberries on the meringues, and then layer the meringues on top of each other.
10. Sprinkle the cake with powdered sugar that doesn’t melt easily.
11. Put a star on top and you are done. With the impressive freshness of lemon, your Pavlova is ready.

We made a star-shaped decoration by cutting out an empty box of sweets into a star and then wrapping it with aluminum foil. (We can’t show you the other side of the star because it is a little sloppy.)

サクサクでふわふわのメレンゲケーキ、パブロバ。1920年代にロシアのバレリーナ、アンナ・パブロアがオーストラリアとニュージーランドを訪問した記念に作られたお菓子だそうです。https://en.wikipedia.org/wiki/Pavlova_(food)
そのパブロバでクリスマスツリーケーキを作りました。型がいらないので気軽に作れるのがお気に入り。サクサクを楽しみたいなら、デコは食べる直前にするのがオススメです。時間が経って生クリームとフルーツがなじんでから食べるのも私達は好きです。
*レシピ*
１．卵白 6個分を軽くほぐし、グラニュー糖 180gを加えながら混ぜる。
２．途中、ベーキングパウダー 小さじ1/3、バニラオイル 少々、レモン汁 小さじ1も加え角が立つまで泡立てる。
３．最後にコーンスターチ ひとつまみも加え泡立てる。
４．絞り袋に入れる。
５．６個の円形に絞り出す。今回、半径 2センチから1.5センチずつ大きくした円の型紙を6個用意して、絞り出す目安にしました。絞り袋を使わず、直接メレンゲをオーブンシートの上に置いても大丈夫です。
６．130度に予熱したオーブンで1時間30分焼く。
７．オーブンのスイッチが切れたらそのまま粗熱が取れるまでオーブン内に置く。
８．生クリーム 300mlにグラニュー糖 10gほど加え、ゆるめに泡立てる。
９．７の上に８をのせ、中くらいの苺 12粒とブルーベリーものせ、重ねていく。
１０．溶けにくい粉砂糖をふる。
１１．てっぺんに星を飾ったらできあがり。レモンの爽やかさが印象的なパブロバできました。
星の飾りは、お菓子の空き箱を星型に切り抜き、アルミホイルで包んで作りました。（後ろは雑な作りなので見ちゃダメなのだ）

#Pavlova #Christmastree #cake #recipe #ASMR #oddlysatisfying #relaxing #soothing #therapeutic #Japan #音フェチ #クリスマス #クリスマスツリー #ケーキ

This uber pretty and magical Disney's FROZEN winter wonderland let's you (literally) whip up the cutest cupcakes, macarons and a big two tier cake! ^.^
Subscribble ♥ http://bit.ly/1tZ3Khi

Loose yourself into this Winter Wonderland of sweets that just look too good to be true, because, well they are! You may not be able to eat them but at least they last forever. Let me show you they're made!
Let's Start!
This super pretty Frozen box filled with even sparklier stuff to help us decorate Frozen themed macarons, cupcakes and a two tier cake. The amazing thing is that you can use these sweets as a jewellery box or container when you're finished. We will set soft, fluffy whipping cream in the spotlight! Let's take a look inside! Aah, too cute to handle! Alright, let's get everything out! Wow, there's a lot more in there than I expected! Well, that's awesome!!

For the star of these winter sweets, the two tier cake there's, a bottom and top cake. Competitive in cuteness are definitely the macarons which we'll turn into two pretty key hangers! The blue Macaron pictures Elsa and the pink one is Anna themed. In a small sachet we've got pearls and crystals, safely packed away. While the pearls and crystals are responsible for the sparkly look, they're quiet limited so I'll take an extra effort to keep them clean and organised by handling them with a a pair of tweezers, gently placing the pearls I use kitchen paper with rough texture to keep small parts from material from rolling around.

This pastry is a small container in disguise and we're lucky enough to have pretty violet twin. Both come with two domes which are super important and you'll soon find out why! But the most important item of all is the whipping cream, which makes for the magical cuteness of these sweets!

(transition with sparkle sound)

Before we start let's pop out the images with which we will decorate the whipping cream. One motif seems to be missing, but luckily there is such a great variety that it allows you to be picky and only choose your most favourite ones.
Here you also see long strips with a scooped silhouette which are specifically for the two tier cake.

All let's see...yep we're all good and ready to start!

♡ ♡ ♡ Let's create a magical sweets winter wonderland ♡ ♡ ♡

I'll remove the lock from the whipping bag and soften the crafting cream by kneading with my hands until i finsih Counting to 100. Utilising some pressure I use a ruler to push mass towards the opening and tightly close the empty part of the bag.
We'll make the cupcakes first, so exchange the regular cap with the large star cap.
The target is to make the most perfect of whipping swirls. If you get the swirls right, the rest is no big deal. Glue a dome in the very centre of each cupcake. This is to support the swirl shape. Keep your hands relaxed and quickly move in circular motions. Oh, the cupcake moved. If you mess up you can wipe it away while the craft creme is still wet.
As you see craft creme looks and behaves like the real thing but dries on air within a few hours. When decorating with pearls there is no need to use pressure as this would immediately get the soft whip out of shape. I gently place the decoration where I want it to be and let it air dry.

(sparkle transition)

From this point on it'll get more difficult as we change to the small star cap! Let's Go ☆

Let's top the the edges of one macaron with whipping cream but leave the top part empty so we can close the macaron at an approximately 20 degree angle. The finished macarons will look like this.

Now on to the biggest part of this set, the amazing two tier ice cake which we'll load with lots of whipping cream to create it's magical castle like appearance. One neatly centred large swirl in the middle of the top cake, surrounded by a sequence of swirls alternating between single and double swirls. Don't worry too much about where to place the pearls as pretty shiny things will look pretty and shiny wherever they are them! *^-^*

I push the cake in a single folded deco strip and voila the top cake is all topped!
The bottom cake needs 6 big double swirls and a small single swirl between each double swirl. While still wet I'll place the top cake on the lid of the bottom cake so that they can dry and stabilise together. I enclose the bottom cake's base using two deco strips and cover the scooped borders with closely spaced droplets of whip. I go for snowflakes because, well, I don't know about you but they kinda remind of sugar . I'll hold the motif gently them onto the cream until they're stuck. As we're finished decorating, we can finally combine all parts together and voila we've built a sweet winter wonderland!

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