Posts in the ‘Dessert Tables 2’ Category
My goal with the table was to bring fall into our home and to have a little celebration. We all had a lot of fun!
Here's how I did the table...
I love modern lines and interesting backdrops, so I make this backdrop by wiring together $2 placemats I found at Ikea, then using Glue Dots to hang it on the wall... simple but definitely impactful.
Next, I put out a lot of pumpkins, squashes, and gourds in different shapes and sizes to give it a real earthy feel, and added just a few of these free Halloween printables designed by Love the Day. Plus, I clipped branched from my bushes and olive tree outside to add some green. I love olive branches. You will be seeing lots of them in future posts, I promise. :)
I bought simple Halloween treats at Trader Joe's: scones, cookies, a spice cake, and jelly candies and displayed them on pretty (but not expensive) plates and jars I have.
I added candles in warm hues to add drama as the sun went down.
But what I really wanted to play with was smell. I wanted my house to instantly smell like fall, which meant apples and cinnamon. I achieved this in two ways. I made homemade spiced apple cider to serve to my guests.
But I also added a Glade Expressions oil diffuser in Fuji Apple Cardamon Spice to keep the smell going throughout the party. It fit in perfectly with the decor and added extra yumminess to the party.
Once the cider was gone, the house still smelled delicious. And that was my plan. :)
HOMEMADE SPICED APPLE CIDER RECIPE
- 2 quarts apple cider or apple juice
- 3 star anise
- 1 whole nutmeg
- 6 cloves
- 4 cinnamon sticks
- 20 black peppercorns
- 1 orange
Crack the nutmeg and break the cinnamon sticks in half. Add the spices to a saucepan and cook on medium heat for a minute or two, until the smell of the spice starts to develop.
Add the apple juice. Quarter the oranges, squeeze the juice into the pan, and throw the rind in as well. Turn up the heat until the juice starts to simmer, then turn to low and cover for 30 minutes.
Serve hot! You can add some rum or bourbon for an adult beverage.
For more Halloween inspiration, check out all these amazing Halloween parties on our site!
Glade Expressions® Fragrance Mist comes in a stylish holder that releases a longer-lasting, finer mist of fragrance. The gentle mist creates layers of true-to-life fragrance that opens up note by note. The artfully designed holder blends with your décor for a burst of fragrance that’s always out and available. Just squeeze to spray; then refill the holder with your favorite fragrance.
Compensation was provided by Glade via Glam Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Glade.
I know, French macarons. We've all heard the horror stories of how hard they are to make. But they are also absolutely gorgeous, look great on a dessert table, and where I come from, cost about $3.50 per macaron. So maybe I need to rethink my fear of trying. :)
To help me, I asked macaron expert and professional baker, Chris Roberson of Frostine Bakery. She makes hundreds of macarons, so if anyone knows how to do it, she does. She's shared not only her recipe but her trade secrets. Thank you, Chris, our lips are sealed (except for the fact that I'm posting it)!
Yields about 100 shells, 50 cookies
- Parchment paper, cut to fit cookie sheets, or Silpat
- Flat and even cookie sheets
- Piping bag
- Decorating tip (regular round is fine with large opening)
- 120 grams almond meal (or 4 1/2 oz.)
- 200 grams powdered sugar (or 7 oz.)
- 100 grams egg whites, aged overnight (about 3 large egg whites)
- Pinch of cream of tartar
- 30 grams sugar (1 oz.)
Step 1. The night before you plan to bake (or morning of, if you are waiting until evening), measure your egg whites and in a bowl let them "age" on the counter overnight. The process of “aging” helps to break down the enzymes, making the whites whip better.
Step 2. Trace one-inch rounds onto parchment for uniform shapes. I used the opposite end of an icing tip to trace. Also, leave about ¼- ½ inch of room between the circles.
Step 3. Put the tip on your icing bag. Place the bag in a pint glass and fold the top of the bag around the rim of glass (this makes pouring the batter into the bag SO much easier)
Step 4. After measuring the almond meal and powdered sugar, place in a food processor and pulse until combined. Sift the mixture into a bowl and set aside.
Step 5. Using a stand mixer and the whisk attachment, whip the egg whites on low speed. Put in cream of tartar. Continue to mix on low until the whites become frothy, about 3 to 5 minutes.
Increase the speed to medium-high and slowly add the sugar. Mix for another 3 to 5 minutes, until stiff peaks begin to form. At this point you can add in your desired gel food coloring.
Step 6. Once peaks are stiff, using a rubber spatula fold in the almond flour and powdered sugar mixture in quarters. In total, the mixture should only be folded about 60 times. More than that will make it deflate, creating more air bubbles and less "feet," which is the raised part of the cookie that looks a little bubbly.
Step 7. Pour the batter into the bag and pipe rounds onto the parchment paper. Tap the cookie sheet on counter, being careful to keep it level. Use a toothpick to pop any bubbles that may come to the top.
Step 9. Once the shells have rested, place in the oven and lower the heat to 325°F. Bake for 5 minutes, turn sheet, and bake for 5 more minutes. Take out to let cool before transferring to a cooling rack. While cooling, reset oven temp to 375°F. Let it rest at 375°F for 5 minutes before putting in your second tray.
Step 11 After piping the filling, refrigerate over night. You can eat one now, but I promise, they will taste 10 times better if you wait. Delayed satisfaction, I’m telling you.
SALTED CARAMEL BUTTERCREAM FILLING
• 4 ounces European style butter (demisel), room temp • 8 ounces caramel • ½ cup powdered sugar • ¼ teaspoon vanilla extract • ¼ teaspoon flaky sea salt
1. In the bowl of a stand mixer, and using the whisk attachment, whip butter until creamy. Slowly add in the caramel while still beating. Add in the powdered sugar and vanilla extract until well incorporated. With a large spatula, fold in the salt.
2. Refrigerate for about 30 minutes. Pipe filling on macarons.
Thank you, Chris, for your recipe and professional tricks. I'm definitely going to face my fear and try making some!
To learn more about Chris, check out Frostine Bakery. If you are in Northern California, and need macarons for your next party but don't want to bake them yourself, contact Chris, and I bet she can help you out. :)
If you read my Facebook page you know I'm always showing off circle fan rosette backdrops. What I love about them is they're easy to make (you just fold paper like a fan and pinch in the middle, then attach a couple fans together) and they add dimension to a wall or dessert table. Here are some of my favorite circle fan rosettes from our site.
(Click on the photo to see what party they're from.)making your own circle fan rosette backdrop.
The tutorial comes with the paper flower garland templates and instructions. You just need to download the templates, cut out the flowers, attach the flowers to baker's twine using an embroidery needle, and tie the twine to a pretty branch.
I got an email a few weeks ago asking me for tips on how to put together a dessert table. I thought this would make a perfect blog post. So here are my basic ideas (click on the photos to see what parties they're from)...
Think about your guests first and what they might want on a dessert table. If you are having kids, I recommend nothing too fancy or messy. Some staples might be cupcakes, Rice Krispie treats, cake pops, chocolate dipped marshmallows, and chocolate covered Oreos. Here's a fun kids dessert table with just a few simple items on it, but notice the impact.
Pay attention to the colors of the desserts to make sure there's harmony on the table. One way to add drama is to limit the number of colors you use. I love how all the desserts here fit the color scheme.
Another great example of thinking about color is this pink ombre table.
Add lots of different heights. It makes everything more visually interesting. Use different size cake stands and dessert trays. Also, wrapping boxes in pretty wrapping paper and putting containers on top of them is another great way to create levels.
If you're planning to add party printables to your table (which I always recommend because they aren't expensive and add so much), I recommend printing them on glossy brochure paper to make them pop. If you need to find great party printables designers take a look at the designers in our party vendor directory. We've got the best of the best. Look how these gorgeous printables tie this whole table together.
Adding a backdrop gives your dessert table some depth and adds a frame. Here are some easy backdrop tutorials from our site to give you ideas. Plus here's my Pinterest board of backdrops. I had to show off this backdrop because the striped curtains make the carnival theme come alive.
Some people like to label everything on a dessert table, some people like to label nothing. I prefer to label only things that might confuse people (like the flavor of the cupcakes), however, if you have cool creative names for things, like these "Tie Fighters," I say go for it and label everything!
Check out other dessert tables for ideas and inspiration. I even have an entire Pinterest board dedicated to dessert tables I've seen on our site. Definitely be inspired by others!
Stay tuned for Part 2, where I share tips from our readers who gave me great ideas on Facebook. If you have a tip I've missed, please add it in a comment.
I couldn't resist showing off these incredibly beautiful Halloween dessert tables. Who knew Halloween could be so stylish?
Marisol F's Spooky Chic Halloween Dessert Table
Anna and Blue Paperie's Haute Halloween
Lindi H's A Haunting Halloween
Pamela S's Hanging with My Witches
Elise B's Vintage Style Adult Halloween Party
Nancy P's Dying to Party
Joellyn's Kindergarten Class Parents' Night
Gorgeous, right? Stay tuned for my favorite kids' Halloween dessert tables...
This recipe comes via Sheryl B's blog, Lady Behind the Curtain. I saw these mini pecan pie pops on Sheryl's Father's Day Dessert Table and had to ask her if I could post the recipe. How amazing would these be for your July 4th barbecue!
That’s right pie ON A STICK! It seems that everything is going on a stick. So why not a pie? It may look intimidating but it is a lot easier then you think and your guests are going to go GAGA (not the Lady kind) over them.
PECAN PIE POP RECIPE
Pastry Dough Ingredients
- 1/4 cup butter, softened
- 1-3 ounce cream cheese, softened
- 1 1/4 cups flour
Beat butter and cream cheese until fluffy mix in flour if needed add enough water to make the pastry cling together. Chill for 1 hour.
- 1 egg, beaten
- 1 egg yolk
- 1/3 cup dark corn syrup
- 2 tablespoons brown sugar
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla
- 1/2 cup pecans, chopped
Mix together egg, egg yolk, corn syrup, brown sugar, butter and vanilla.
To make tarts: Tear off a piece of dough and press into small tart pan. Spoon filling into tart pan and sprinkle with chopped nuts. Bake at 350 degrees for 20 – 25 minutes or until set. Once tarts are cooled take a tooth pick and run it around the edge to loosen.
Cut a slit in the side of the tart and slide in the 8-in. Lollipop stick until you feel the other side. DO NOT go thru. NOTE: if you don’t have tart pans then use a muffin tin and only go up the sides 1-in.
Makes approximately 8 tarts.
Thank you, Sheryl, for this great recipe. To learn more about Sheryl and discover more of her entertaining tips, please visit her blog, Lady Behind the Curtain.
And seriously, how cool would these pecan pie pops look on your next dessert table.
We've gotten some amazing Mickey and Minnie Mouse parties on our main site. I've been meaning to show off the Minnie Mouse parties for a while. What's great about these parties is they incorporate so many homemade touches. Here are some of my favorite ideas. Enjoy!
(To see what party a photo is from, click on the party link or the photo.)
Mikie M's Minnie's Bake Shop Birthday Party
Dani Z's Ashlee's 2nd Birthday
Love & Sugar Kisses Minnie Mouse 2nd Birthday
Mariana Ava Z's Lauren's 1st Birthday Party
Luana S's Minnie Pink
Stay tuned for Part 2 where I show off some fabulous Mickey Mouse parties...
I'm loving the trend of little red wagon 1st birthdays we've seen on our main site. They have such a sweet retro feel. If you're looking for a theme for your 1 year old boy, this could be it...
Katie W's Corbin's Little Red Wagon 1st Birthday
Melody F's Red Wagon First Birthday
Brittanie G's Little Red Wagon 1st Birthday
Gina F's Cooper's 1st Birthday
I fell in love with this Tutu Cute Glam Elmo party Noelle W of Sweet Craft Cakes threw for her daughter's 2nd birthday. I also fell in love with the tulle skirt around the dessert table. We've been seeing a lot of them recently on our main site, but I had no idea how easy they were to make. Here's how Noelle put it together...
- 10 yards of tulle
First she laid down her tablecloth onto her table.
Next she folded her tulle in half.
Then she gathered her tulle and pinned it to the tablecloth. She allowed for 2-3 inches of tulle to stick up from the top of her table.
She continued to gather and pin.
After she pinned the tulle all the way around her table, she took stretchy sequined ribbon and pinned it to the tablecloth.
This hid all her needles and also made sure no one got poked... When she finished she removed all her pins and saved her tulle to make into a skirt again.
Thank you, Noelle, for this super easy tutorial! Tulle skirts are such a beautiful touch.
Take a look at the rest of Noelle's gorgeous Elmo party. I love when people take a traditional theme and add their own creative spin to it.
To learn more about Noelle and her partner Kerry (two sweet gals I had the pleasure of hanging out with at Bloggy Bootcamp San Diego), check out their blog, Sweet Craft Cakes and Etsy shop. Their printables are just "tutu" cute!