When it came to styling and organising Mum’s 2014 birthday party I decided to go rustic with a yellow and brown colour scheme, using a sunflower motif throughout.Birthday flowers in a pair of ceramic yellow welly boots. I spotted the boots lurking in the far recesses of a charity shop and gave the poor, elderly volunteer quite a shock as I let out a whoop of glee at their perfectness!
The weather was kind and people were able to sit out in the sunshine, enjoying the beautiful garden, whilst eating with friends.
The savouries table was set up in a farmers’ market style – guests were provided with brown paper carrier bags and invited to create their own picnic.
Freshly baked bread, crisp and juicy apples, a basket of speckled brown boiled eggs, cheeses wrapped in brown paper, pickles, miniature jars of chutneys, tiny tomatoes that burst in your mouth when you bit into them, and bunches of lively spring onions.
During some extended internet pootling I’d been utterly enchanted and more than a little inspired by the many examples of gorgeously styled dessert tables; so, when it came to Big Sis’s 2014 birthday, I pounced on the opportunity to try my hand at one.
Roses, ribbons, hydrangea and pearls adorned the welcome sign on the door.
Desserts Menu (made by me):
Centrepiece birdcage birthday cake
White chocolate & pistachio cheesecake served in dark chocolate cups
Fresh raspberry mousse served in dark chocolate shot ‘glasses’
Raspberry lemonade cupcakes – mini & regular
Chai cupcakes – mini & regular
Strawberry Belgian chocolate rose shaped lollipops
Also on the table (not made by me):
Pink Champagne truffles
Bon-bons (cherry; chocolate; apple)
Assorted flavours pink & green jelly beans
Mum, Big Sis and I all like ourselves a bit of Downton Abbey. We’re also quite partial to a sweet treat or two. Seemed pretty obvious to me that combining the two things would be a good plan, so I came up with these cupcakes for us to eat whilst watching the carryings on of the Granthams.
Light sponge cakes, flavoured with Champagne and just a hint of lemon, topped with raspberry Chambord frosting and finished with hand crafted fondant roses, daisies and pearls. This was my first go at doing roses using cutters, rather than the ribbon method used previously.
The designs were inspired by the many (far better) examples, of elegant, vintage style cupcakes that can be seen across the internet. I liked the effect of the quilted one (my first go at quilting) but it didn’t make the final selection, instead getting taste-tested into oblivion by Barn and Petit Man.
This was the final selection, consumed with Earl Grey tea and great company.