Join our party blog for all kinds of inspiration when it comes to entertaining, planning a party and wedding planning such as wedding theme ideas, wedding tips, bridal shower themes and tips, baby shower themes and tips, anniversary party ideas, birthday party theme ideas and tips. Feel free to submit your ideas to the party blog.
Today we are happy to have Crossroads Cottage join us with this elegant giveaway. In the next 2 weeks a lucky Party Blog reader will win a set of 12 12 of pinwheel cupcake toppers (mini lolliwhirls), 12 cupcake wrappers and 12 traditional party hats.
The winner will be able to select their preferred papers from hundreds of options at the link HERE.
They also carry whirl banners, pennants and they're pinwheel wedding bouquets are featured in the fall/winter edition of the knot magazine.
To enter the contest, please visit Crossroads Cottage and then come back here to leave a comment {or thought} from their online shop. The contest runs thru Monday, September 20th (midnight), with a winner being selected on Tuesday, September 21st. Please be sure to leave your email address on the comment form so we can email you if you're the lucky winner. PS: don't forget to share this post with all your friends and check your Spam folder for emails in case you turn out to be the lucky winner.
Contest Item: A set of 12 12 of pinwheel cupcake toppers (mini lolliwhirls), 12 cupcake wrappers and 12 traditional party hats. Contest Deadline: Monday, September 20th, 2010 at 11:59pm EST Contest Question to Answer: What is your favorite product{s} from the Crossroads Cottage shop?Click on the "Comment" link below to leave your answer. The giveaway sponsor will be contacted with the winners name and email address so they can contact you to make the final arrangements.
Assembling the cheesecake lollipops is fun! Just cover your lollipops in chocolate dip, coconut, chopped almonds, chopped pistachios, crumbled graham crackers, sprinkles, dots, confetti or anything else that strikes your fancy.
Ingredients:
1 batch of cheesecake
1/2 pound of chocolate
2 tablespoons of butter
2 tablespoons of heavy cream
Lollipop sticks (if you can't find lollipop sticks, you can use straws or thick skewers)
Directions:
1. Cover the cheesecake in plastic wrap and chill in the refrigerator for several hours to overnight.
2. Scoop 2 ounces of the cheesecake, form it into a ball and place it on a parchment paper lined baking sheet.
3. Insert a lollipop stick into the cheesecake ball.
4. Freeze the cheesecake pops until very cold, about 2-3 hours to overnight.
5. Melt the chocolate into the butter and heavy cream over a double boiler and turn off the heat.
6. Dip the frozen cheesecake lollipops into the chocolate ganache and then into any decorations that you want and place on a parchment paper lined baking sheet.
7. Refrigerator the overnight.
For a cheesecake recipe or more inspiration visit PoshPosh
Can't wait to accent the party with these treats !!
All of these DIY Wedding projects can be accomplished by anybody of any skill level, and April with April Foster Events truly shows that a wedding is not about the size of your budget, but the size of your creative imagination.
Using fabric for inspiration it can be scanned and traced into a printable file to use.
For DIY instructions for the pinwheels, Chocolate-dipped Rice Krispy Treats, fabric covered lampshades, framed matted photos, and escort card door display visit Elizabeth Anne Designs.
Looking for some baby shower ideas...how about the Shake Rattle & Roll Caterpillar Theme?
Diaper Cake Caterpillar instructions found here
Caterpillar Salt and Pepper Shaker Favors found here
What baby shower guest can possibly resist these cute and colorful ceramic caterpillar salt and pepper shakers when they're presented on the tables as your baby shower favors?
Today we are happy to have Affordable Cake Topper join us with this elegant giveaway. In the next 2 weeks a lucky Party Blog reader will win a custom 5" Black Monogram Cake Topper. Personalized your wedding cake with this custom monogram black acrylic cake topper.
To enter the contest, please visit Affordable Cake Topper and then come back here to leave a comment {or thought} from their online shop. The contest runs thru Thursday July 29th (midnight), with a winner being selected on Friday July 30th. Please be sure to leave your email address on the comment form so we can email you if you're the lucky winner. PS: don't forget to share this post with all your friends and check your Spam folder for emails in case you turn out to be the lucky winner.
Contest Item: Custom 5" Black Monogram Cake Topper Contest Deadline: Thursday July 29th, 2010 at 11:59pm EST Contest Question to Answer: What is your favorite product{s} from the Affordable Cake Topper shop?Click on the "Comment" link below to leave your answer. The Affordable Cake Topper will be contacted with the winners name, email address and shipping address so that they can contact you to finalize the giveaway.
Accent the Party and celebrate Bastille Day by make this Eiffel Tower cookie sundae. To find the original recipe, click HERE, click on "downloads" and search for the little white, lidded jar on the left hand side of the kitchen and click. Or for a shortcut: Find the pdf with instructions HERE
LUVIN this color combination for a wedding and this work well for a baby shower or bridal shower also...so whimsical and fun....check out more photos at Carrie Wildes Photography
Orange Floral Favors Boxes found here
LUVIN this chic yet inexpensive wedding inspiration... JL Designs put together a beautiful table top using string pendants. They blew up a balloon, wraped it with string, slathered it in fabric stiffener, let it dry, and then popped the balloon - SUPER cheap and SUPER different...
The Love Letter Opener Favors were found at Accent the Party.
Cake: -The bottom layer is devils food with miniature semi-sweet chocolate chips added, the middle layer is white cake, the top layer is red velvet. Decoration: -Start by drawing out the design on a sheet of white paper -Put the drawing behind a sheet of wax or parchment paper -Trace -Dry for 24 hours, then place around cake…no frosting “glue” needed
Check it out at I Am Baker
Mini Root Beer Float Cupcakes
Makes 32 Ingredients:
1 package of Betty Crocker Vanilla Cake Mix
1 Tablespoon of Root Beer Extract
1 can of Root Beer
Creme Roulee wafer cookies
Vanilla Icing
Red Mini Gumballs (or M & M's or other red candy)
Clean votive candle holders or shot glasses
Directions:
Preheat the oven to 350 degrees.
Place 1 Tablespoon of root beer extract in 2 C. measuring cup
Fill the cup with Root Beer until it reaches 1 1/2 C. (you'll have just a taste of root beer left in your can).
Add to cake mix and stir well.
No eggs, no oil, easy!!
For a personalized touch...order these personalized shot glasses from Accent the Party
Place the shot glasses/votive holders on a baking sheet and spray with nonstick cooking spray.
Fill 1/2 full with cake batter and bake at 350 degrees for 18-22 minutes until done.
Remove from oven and let cool completely.
Cut the creme roulee wafers in half.
Put vanilla icing in a canvas bag with star tip (or you can just put it in a ziploc baggie and snip off one end).
Pipe a dollop of icing onto each cupcake, top with a gumball and half of a wafer cookie. Serve or refrigerate until needed.
What a cute idea....just in time for a spring party
Here's what you'll need:
•Mini lemon or other yellow muffins. (Find the lemon muffin recipe and full instructions here)
•Container of lemon frosting
•Mini muffin liners (Yellow if you can find them- I could only find white)
•Yellow regular sized muffin liners
•A package of wooden skewers
•Styrofoam or floral foam
•Clay pot and saucer (In whatever size you'd like)
•Green straws
•Green and brown card stock
•Eyelet punch
•Scissors, craft knife, and glue
Blackest Forest Gateau makes one 2-layer 9" cake. For suggestions on other sizes, see the tips below the recipes.
for black chocolate cake:
2 cups sugar
2 cups flour
1/3 cup black cocoa powder
2/3 cup Dutch-processed cocoa powder
1 tspn salt
1 tspn baking powder
1 tspn baking soda
2 eggs, beaten
1/2 cup vegetable oil
1 cup whole milk
1 cup boiling water
1. Preheat oven to 350 degrees F. Grease, flour, and line the bottoms of two 9" round cake pans. If desired, line the cake pans with bake-even strips.
2. In a mixer bowl, combine sugar, flour, black and Dutch-processed cocoa, salt, baking powder, and baking soda. Mix to combine.
3. In a separate bowl, combine the beaten eggs, vegetable oil, and milk. Stir to mix. Then, with the mixer on low, pour the wet ingredients into the dry ingredients. Mix on low until evenly distributed.
4. Pour the boiling water into the batter and mix on medium low until smooth.
5. Divide the batter between the two cake pans.
6. Bake for 35-45 minutes. When a toothpick inserted into the center of the cake comes out cleanly, the cakes are done. Remove from the oven and let cool completely.
for dark chocolate ganache:
3 oz. dark chocolate, chopped
2.5 oz. manufacturing or heavy whipping cream
1 Tbspn butter
1 Tbpsn Godiva chocolate liquor, optional
1. Place the chopped chocolate in a bowl and set aside.
2. In a saucepan, heat the cream and butter just until simmering.
3. Pour the hot cream mixture over the chocolate. Let sit for a minute or so.
4. Whisk the cream into the chocolate until smooth. Add the liquor, if using, and mix until thoroughly combined.
5. Spread a thin layer of ganache on top of both of the cooled chocolate cakes. Let set for at least two hours, or an hour in the refrigerator.
for dark cherry filling:
10 oz. frozen dark cherries
3 Tbspn sugar
1 Tbspn cornstarch
1 Tbspn kirsch or brandy
1. Place the cherries in a saucepan and cook over medium heat until the cherries begin to release their juices.
2. Add the sugar into the cherries, stirring until dissolved.
3. Pour some of the cherry juice into a small bowl. Add the cornstarch to the juice and whisk until the corn starch is completely dissolved. Add the cornstarch and juice back into the saucepan.
4. Bring the mixture to a boil and cook for one minute. Remove from heat and stir in the kirsch or brandy. Let cool before using.
for mascarpone whipped cream:
1 cup mascarpone cheese
4 cups manufacturing cream, or heavy whipping cream
2/3 cup powdered sugar
1. Combine the mascarpone cheese and cream in a bowl. Whip until soft peaks.
2. Add the powdered sugar to the cream, continue whipping just until you reach stiff peaks. Be careful not to overwhip! Use immediately.
assembly:
1. Spread a layer of mascarpone whipped cream on the prepared ganache-chocolate cake.
2. Top the whipped cream with the cherries.
3. Place the next layer of cake on top of the cherries and whipped cream.
4. Frost the outside of the cake with the remaining cream. Decorate with chocolate shavings, chocolate trees, fresh cherries, or a dusting of powdered sugar/cocoa powder, if desired.
5. Store in the refrigerator.
Tip: If you don't have access to black cocoa powder, regular Dutch-processed cocoa will work.
Tip: For two four-layer 4.5" cakes like the ones in this post, use 1/2 of the black chocolate cake recipe and about half of the whipped cream. For a four-layer 9" cake, split the cake layers from this recipe, double the cherry filling and chocolate ganache recipes, and you may need to make 1.5 times the amount of whipped cream prescribed here.
These look so delicious and refreshing.....Pomegranate Green Tea Cupcakes....try serving these delights at your next event....
Pomegranate Green Tea Cupcakes
12 cupcakes / 350 degree oven
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg
1 large egg yolk
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1-1/2 tablespoons green tea (matcha) powder
1/2 cup milk
1/4 cup pomegranate seeds
1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add egg/egg yolk one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, salt, and matcha in a bowl.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Fold in pomegranate seeds.
7. Scoop into cupcake cups about 2/3s full.
Bake for 22-25 minutes until a cake tester comes out clean.
For the rest of the recipe visit Cupcake Blog
Looking for some tropical wedding inspiration. I'm luvin this design with Tropical sunset orange & yellow orchids. Thanks to Designs by Hemingway for sharing.
For the cookies:
2 cups of all purpose flour
2 tablespoons of cocoa powder
1/2 teaspoon of baking powder
1/4 teaspoon of salt
8 tablespoons of unsalted butter, at room temperature
1 cup of light brown sugar, packed
1 large egg
1 teaspoon of vanilla extract
1/2 cup of buttermilk, at room temperature
1 ounce of red food coloring
Ingredients:
For the frosting:
8 ounce of cream cheese
5 tablespoons of unsalted butter, at room temperature
2 teaspoons of vanilla extract
2 1/2 cups confectioners' sugar, sifted
For the full tutorial visit Annie Eats
Slice up some fresh fruit and add it to a jar of apple martini mix for a drink that looks as special as it tastes for your baby shower guests. To make this fun drink, mix: 2 cups of vodka, 1 cup of apple schnapps, 1 cup of orange liqueur and 1 cup of fresh lime juice; chill. Right before serving stir in 3 cups ice, strain, and pour into glasses.
Free Printable Valentine Cupcake Picks
Accent the tables with festive cupcake picks for your guests
Open the PDF file with one of the links below and print out on cardstock.
Pink and purple for this wedding theme were incorporated in various hues in all the decor and flowers and I like how the festive Chinese lanterns seem to be the crowing glory. This was put together by the design team of Kendall Brown of Eclatante Design and Donna O’Brien of Beautiful Blooms.
If you still have the time accent the holiday gathering with these cute candy cane cupcakes with xmas trees.....how cute! These will surely delight your guests with holiday cheer.
To decorate these cupcakes, you’ll need:
Cupcakes
Sugar Cones
White Candy Melts
White Sugar crystals
Frosting
Pink Sugar crystals
Candy Canes
Fondant
Icing colors (I used Wilton Dusty Rose & )
Snowflake Sprinkles
Confetti Sprinkles
Cut off the ends of the sugar cones so the tree section is around 3 inches long. Use a serrated knife to carefully cut through the cone without shattering it.
Dip the cone sections in melted white candy coating. If you use a tall plastic cup, it will be easier to coat the entire cone.
Remove and let excess coating fall off.
Sprinkle some white sugar crystals or sanding sugar over entire surface of the cone. Sprinkle over a large bowl and you can reuse the sprinkles.
Set on wax paper to dry completely. When dry, you can redip the bottoms to make sure the cone is completely coated.
Use 6 inch long candy canes and break the handles off so you are left with a straight piece that's around 5 inches long.
Cover the cupcakes with tinted pink frosting.
Fill a small dish with the pink sugar crystals or sanding sugar and press the cupcake tops into the dish until the entire surface is covered with sugar cyrstals.
Dip one end of the candy cane in some of the melted candy coating and insert the other end straight into the cupcake.
Place a Christmas Tree on top of the candy cane and let the candy coating dry and work like a glue.
If you want decorations, it would be a good idea to add them before you attach the tree. Just dot a small amount of coating on the surface and attach a colored sprinkle.
For presents, tint white fondant and shape the fondant into small squares by hand. Then use some of the white fondant, roll it out and use a knife to cut thin strips for ribbon. Attach the white fondant ribbon to the presents with a small dab of water. Then attach the snowflake sprinkles the same way.
Remember, use dense cupcakes instead of light and fluffy ones so the trees will not want to tip.
Or skip the candy canes, use the entire sugar cone and make big trees. Then you won’t have to worry.
1 3/4 cups of cake flour
1/2 cup of Dutch-processed cocoa
1 1/4 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 cup of softened butter
1 1/2 cups of sugar
3 large eggs
1 tsp. of vanilla extract
1 cup milk
1 1/2 cups vanilla frosting
Shredded coconut if you want
2 black licorice drops
1 large orange gumdrop
Red shoestring licorice
Red fruit leather
3 starlight mints
3 small gumdrops
2 sticks chocolate licorice
Instructions
Heat the oven to 325 degrees. Grease and flour two ovenproof glass bowls, one slightly larger than the other. (Note: For our cake, we used one bowl with a 1-liter capacity and 6-inch diameter and the other with a 1 1/2-liter capacity and 7-inch diameter.)
To make the cake, mix the flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Sift the ingredients onto waxed paper and return to the bowl.
In a separate bowl, blend the butter with the sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
Alternately, add the flour mixture and the milk to the batter in thirds, combining well after each addition. Fill the bowls about two thirds full. Bake the smaller cake for about 50 minutes and the larger cake for about 65 minutes.
When done, the surface will spring back when touched and a toothpick inserted in the center will come out clean. Cool in the bowls for 10 minutes. Then invert onto a large, rectangular platter (about 17 by 12 inches) so the cakes resemble a snowman. Cool completely.
Ice the cakes with the vanilla frosting, then sprinkle with shredded coconut, if desired. Add licorice drop eyes, insert an orange gumdrop nose and fashion a broad smile with shoestring licorice.
For the scarf, cut two 2-inch-wide strips of fruit leather, notch the ends and wrap around the neck of the snowman. For the buttons, use starlight mints topped with gumdrops. Finish off the snowman with two chocolate licorice arms. Serves 10 to 12.
Kids' Steps: Measuring and adding the ingredients for the cake batter, and frosting and decorating the cute snowman.
Courtesy of FamilyFun.Go.Com
Ingredients:
1 package (18-21 oz.) of fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 ounce chocolate flavored almond bark
Additional decorations such as red jimmies (optional)
1. Line Medium Sheet Pan with a 13 inch piece of Parchment Paper. Lightly spray with nonstick cooking spray and set aside. Prepare brownie mix according to package directions. Pour batter into pan. Bake 30 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to Stackable Cooling Rack and cool for 20 minutes or until slightly warm.
2. Meanwhile, cut straight ends of candy canes off to form 4 ½ inch sticks using Utility Knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat Tenderizer, set aside.
3. Using Medium Scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (Entire brownie will be used.) Roll brownie scoops into smooth balls. Insert candy cane sticks into centers of balls, mounding brownie around each stick.
4. Place almond bark into Small Batter Bowl. Microwave according to package directions until smooth. Spoon melted bark evenly over each brown ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of Parchment Paper. Repeat with remaining almond bark, lollipops and crushed candy. Let stand until set. Place into miniature cupcake liners.
Wrap lollipops in cellophane, tie with ribbon, and use as table décor or take home goodies for a special holiday touch.
Courtesy of Clever Parties Blog
Looking for inspiration or ideas for a eco green and chic wedding? For the wedding cakes they chose to go with three smaller size cakes instead of one large cake. Fresh flowers were used for these cakes and combined different size cake tiers to get a modern look for this eco chic tablescape. View more at My Sweet & Saucy.
A Fairy Party is a adorable for a wide range of age groups and it isn't an expensive party to have! The guests enjoyed mud masks, bath salts and food projects and lemonade in their tea cups with pop rocks. Thanks to Toni at Design Dazzle for sharing.
Sugar Bloom Cupcakes shared this new and wonderful idea for tall cupcakes....I love the idea....For the full tutorial, visit their blog. It looks simple enough and they're so unique!
Happy times with your party guests call for fun and cheerful cupcakes that everyone will love. Cupcakes are easier to serve than cake and require no slicing, no plates, and no utensils - and everyone gets their fair share of icing.
I found 4 fun birthday cupcake ideas from Martha Stewart that I thought I'd share with you. My favorite is the Shark and Beach Cupcakes seeing that I live in SW Florida of course.
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