Creative food craft ideas
The bald eagle, one of the symbols of freedom in America. This would be a great treat to serve at your 4th of July party. I love that Beth at Hungry Happenings, let’s us know that even the best are always successful. Although, I didn’t see anything wrong with the first one. Probably, because I can’t even come up with these ideas.
Click here on Hungry Happenings for the recipe and directions.
Elegant flavour cubes to add sparkle, colour, and effortless glamour to your next glass.
Champagne has a way of making even the smallest moment feel worth celebrating. But if you’ve ever wanted to dress up your bubbles without turning your kitchen into a full cocktail bar, flavoured ice cubes are a beautiful, simple upgrade.
They melt slowly, add subtle flavour, and make your glass look like something you’d order in a rooftop bar — except you’re probably standing in your kitchen, still wearing comfy pants, hiding from the dog who’s trying to steal the cheese board. Relatable.
And the best part? You can freeze these weeks ahead, so when guests arrive (or when you finally collapse after a long day), all you have to do is drop in a cube and top it with Champagne.
Here are 10 elegant Champagne-friendly ice cubes, each designed to add colour and sophistication to your favourite bottle.
Per cube:
• 1–2 strawberry slices
• 1 rose petal (optional)
• Fill with water
Adds a soft pink blush and gentle berry sweetness.
Per cube:
• A curl of lemon peel
• 1 tiny lemon segment
• Fill with sparkling water
Brightens up drier Champagnes and adds brunch-energy sparkle.
Per cube:
• 1 pear slice
• A sliver of vanilla bean
• Fill with water
Soft, elegant, and perfect for cosy winter evenings.
Per cube:
• 2 raspberries
• ½ tsp elderflower cordial
• Fill with water
Adds subtle sweetness and makes a stunning brunch cocktail.
Per cube:
• 1 thin slice blood orange
• Fill with water
Turns budget bubbles into a chic citrus cocktail.
Per cube:
• Pinch of culinary lavender
• 1 piece lemon peel
• Fill with water or cooled chamomile tea
Smells like a spa, tastes like a holiday.
Per cube:
• 2 blackberries
• 1 mint leaf
• Fill with water
Gives Champagne a jewel-tone glow.
Per cube:
• 1 small edible rose petal
• Pinch of edible gold dust
• Fill with water
If “Champagne but make it fancy” had a mascot, it would be this.
Per cube:
• 1 small grapefruit segment
• 1 rosemary tip
• Fill with water
For those who like a more grown-up, botanical sparkle.
Per cube:
• 1 canned lychee (halved)
• A tiny lime twist
• Fill with water
Light, fresh, and beautifully aromatic — perfect for summer Champagne.
Arrange bowls of colourful cubes on a platter beside the chilled bottle, and let guests build their own glass. It’s simple, stunning, and makes even a casual gathering feel like New Year’s Eve.
These cubes freeze beautifully for at least a month, so they’re a brilliant little “do it now, enjoy it later” trick — especially helpful when life gets busy and you still want a touch of sparkle.
I’ve tried cheap trays, weird silicone ones that smell like the cupboard, and everything in between. These are the ones that never leave my freezer, especially in December:
Large Square Cocktail Ice Tray – perfect for rosemary sprigs, citrus slices, and whole cranberries.
Sphere Ice Mold for Festive Cocktail Balls – this makes those gorgeous big cocktail spheres that look so elegant in champagne coupes or gin glasses.
Jumbo Ice Cube Tray With Lid – great when you’re prepping for a party and don’t want your ice smelling like last week’s leftovers. I love the ones with the lids as I can stack them and make bulk batches, but putting the lid on does mean you can’t have sprigs sticking out. So I mix and match.
For something a little extra special , I have this rose mold and love it.
These dried flowers are also great for popping into drinks- Dried ones mean you can buy them ahead of time , ready to go.
Use whatever shape suits your drink style — cubes feel classic, spheres feel bougie, and no one is mad either way.