Graduation Celebration: DIY!

The season is upon us! Whether your child is graduating from High School, College or Kindergarten … a celebration is in order. Great parties take time to plan, and of course, some cash! Check out these do-it-yourself tips to help cut back on costs without compromising the fun.

Customize your invitations for any type of graduation soiree – whether it be an upscale dinner with family out-on-the-town, or a casual, fun-filled BBQ in the backyard! Paperless Post helps you to create the perfect electronic invite for free!


Here’s some fun DIY finger food for the Peanut Butter lovers … make sure your guests aren’t allergic before putting these out for tasting! Miniature Graduation Cap Cookies:



  • 24 miniature peanut butter cups
  • 1 tube (6 ounces) decorating frosting in color of your choice
  • 24 After Eight thin mints
  • 24 milk chocolate M&M’s in color of your choice or 24 semisweet chocolate chips


  • Remove paper liners from peanut butter cups; place upside down on waxed paper. Place a small amount of frosting on each peanut butter cup; center a mint on each. Using frosting, make a loop for each cap’s tassel. Place an M&M on top of each loop. 

For decorations – use print-ables! Save money at the store by printing your own bunting flags, decorative flair and party hats! Create beautiful table settings from the click of your mouse on specialty paper or with colored ink.


Create memories with adorable photo-booth costume props. Like the masks shown below, affix custom cutouts made of construction paper to 1/4 inch sanded dowels with superglue, and voila!  Have each guest don a mask and take snapshots throughout the day to create a thematic element for your photo album. graduationdiy5

Martha Stewart’s Scrolled Tuiles are the final touch to the celebration. As a symbolic tribute to the graduate’s hard work, these cookies pair nicely with chocolate cake, ice cream, or coffee.



  • 4 large egg whites, room temperature
  • 1 cup sugar
  • 1 cup all-purpose flour
  • Pinch of salt
  • 5 tablespoons unsalted butter, melted
  • 3 tablespoons heavy cream
  • 3/4 teaspoon pure vanilla extract
  • 8 sour candy belts


  1. Preheat oven to 375 degrees. Put egg whites and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Mix in flour and salt. Add butter, cream, and vanilla; mix until just combined.
  2. Spoon 4 teaspoons batter onto a baking sheet lined with a nonstick baking mat. Thinly spread into a 5-by-5 1/2-inch rectangle. Repeat. Bake until pale golden around edges, about 6 minutes.
  3. Transfer sheet to a wire rack. Immediately loosen cookies with a spatula; flip. Starting at 1 short side, quickly roll cookie to the halfway point using the handle of a small wooden spoon. Repeat on opposite side. Repeat with remaining batter. Transfer to a wire rack; let cool.
  4. Cut candy belts in half lengthwise, about 3/8 inch wide. Wrap 1 candy strip around each scroll, and knot.


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