A Fancy Tea Party Birthday

The lovely Jessica of In the Hushed Hours shared this sweet little tea party birthday celebration she planned for her daughter and it’s one of the prettiest parties I’ve seen in a while. So girly! The little ones put on brightly colored lipstick and played Kiss the Frog Prince and Jessica handmade the party decor, including the fun pastel-colored fabric garland. Little lumps of sugar and a spray of confetti are the perfect finishing touches.

Thanks for sharing, Jessica!

{Photos from In the Hushed Hours.}

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Loving Sweet Details

The design details of a wedding or party are always what get me. They don’t have to be extravagant and there is no need to reinvent the wheel. Just think about your personality and your passions and let it shine! As a sweets junkie, I love seeing fun and unique ways of incorporating desserts at a celebration. Here are a few sweet details I’m loving of late…

{Leo Patrone via Style Me Pretty.}

{My New Roots.}

{Sweetapolita.}

{Call Me Cupcake.}

{Kate Osborne via Style Me Pretty.}

{Dirk Widdison via One Charming Party.}

{Photos from Eat Drink Pretty via Style Me Pretty.}

{Hello Lucky.}

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Party Palette: Blush, Peach + Watermelon

Today’s color palette was inspired by one of my fabulous event design clients (hi, Lauren!) and her love for this gorgeous real wedding on Snippet & Ink. We’ve been talking about shades of peach and blush for a while now, and I love how those colors look paired with ivory, gray and a punchy shade of watermelon. This color combination just sings summer wedding to me.

{top. Charley Star via Snippet & Ink. left. Agaton Strom via Saipua. right. via Carter & Cook.}

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Recipe: Chocolate and Orange Cream Cupcakes

I am so excited to have Alessandra of Almalu’s Place share her recipe for chocolate and orange cream cupcakes today! (As featured in the Peanuts themed birthday party she planned for her sister Fabiola.) My sweet tooth seriously can’t even handle the thought of these without going crazy. I need to find an excuse to bake cupcakes. Pronto.

Ingredients –
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract

Chocolate Fudge Frosting –
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Orange Cream –
7 ounces whipping cream
1 cup (250 gr) mascarpone
One orange peel
2 drops of orange food coloring

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
  • In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
  • In another bowl, whisk together the flour, baking powder, and salt.

  • Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
  • Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.

  • For the orange cream, whip up the whipping cream at the maximum speed for about 5 minutes. Then add the mascarpone and keep on whipping up for about 3 minutes. Then add the orange peel and the food coloring.
  • Once the cupcakes are cooled down, remove the top from them and gently dig in them. Then add the cream in the hole and top it with the removed piece.

  • To make the chocolate frosting, melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes)

Download a printer-friendly PDF of the recipe here.

{Photos by Almalu’s Place.}

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Stunning Jewelry from Elva Fields

I love bold statement jewelry to inject a bit of personality into a wardrobe. A little black dress is instantly jazzy with the addition of something playful and bright. A casual wedding dress becomes a canvas for ultra chic wedding style with a killer necklace or the perfect earrings. I love all of the drama and unique design of the jewelry of Elva Fields. Their new Spring 2011 collection is truly stunning. Plus, a portion of every online purchase is donated to Backpack Buddies of Spencer County, a program providing school-age children in the company’s local rural community of Taylorsville, Kentucky with healthy meals and snacks each weekend of the academic year. Companies that do good for the world score big with me. Bonus points that their work is absolutely inspired. I’ll take one of each.

{Photos from Elva Fields.}

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