Halloween Night Dessert Table

 This Halloween Dessert Table has a vintage feel with the dark backdrop and the Man in

the Moon cake as a centerpiece. The movie Hugo showcased the black and white French film "Voyage to The Moon." It is known as the first science fiction film ever made. The iconic scene of the moon in that film really stuck with me and it was the inspiration for this cake. I vividly remember trick or treating under the light of the moon with nothing but the sounds of the night and the distant shouts of other children. It is a tradition that seems to be slowly fading away. I tried to capture the feel of those dark fall nights here.

 Plastic pumpkins adorn the chocolate cupcakes with

marshmallow frosting.

 Spice donuts with vanilla bean frosting are sweet but a welcome alternative to candy.

 The fondant face is hand sculpted with details painted and dusted. While fondant is still fresh, it can be molded if you work quickly.

 I found the vintage sign holders on etsy.

 The mini artist canvases are from Michael's. They make a good base for the candy labels.

 I remember when trick or treating meant a bag of candy, not just one little piece!

 These cookies were fun to make they stand out against the orange pearls.

 I stamped the crow and cut around it with a sharp knife.

 The cameos are made from silicone molds. Putting them in the freezer for about 5 minutes makes for easier release and ensures the details come through.

A simply sprinkled cupcake is always good to add to the mix.

 I have a mix of plastic and fondant fangs on the cupcakes. These are fondant. Some to eat and some to play with!

I love these vintage picks. I am glad they are making them again.

Vendor Credits

Halloween Banner    ButtonsandBells Etsy Shop

Candy Labels     Chocolate Rabbit Etsy Shop

Disclaimer:  Silicone Molds provided by Decorate The Cake
http://decoratethecake.com/store/Default.asp

Farm Stand Dessert Table

The simple, natural beauty of a farm stand was the inspiration for

 this dessert table served up at a weekend party. 

The homemade signs and cartons brimming with fruit are 

always difficult for me to resist. The opportunity

to go home and bake up a local dish is too tempting.

I added decorated sugar cookies and jam jars with edible 

images to the cartons of fresh fruit.  

Check out my feature on Amy Atlas!

 Farm Stand Guest Dessert Feature

4th of July Dessert Table

Menu

Strawberry Lemonade
Vanilla cupcakes
Sugar Cookie bars
Confettie Cookie Push Pops
Holiday Candy
Fresh Strawberries

Red, white and blue jelly bellies

Red sixlets look pretty in a pickle jar.

 I have a collection of mismatched punch cups that

I like to use whenever I can.

 I have tried many recipes for Strawberry Lemonade.

The easiest and recipe that is also a crowd pleaser is

to add a little strawberry soda to your favorit lemonade.

Fresh strawberries floating add more fresh flavor.

Carnations have fallen out of favor, but I love using

them.

Favor Boxes from Painting Paris Pink

A disassembled snocone cup makes the best pattern for

cutting colorful paper cups to fit in the holders.

These make great treat cups.

The candy labels are from

Memorable Moments Studio



A quick spritz of spray paint and the snocone holders
are just the right color. I never see them in the right colors
at the store.



 Confetti Cookie Push Pops

 Sugar Cookie Bars

Vanilla cupcakes with vanilla buttercream

The star cupcake toppers are from

Pink Craft Store

Check out my 2011 Fourth of July Dessert Table here.

Sweets for the Queen's Diamond Jubilee





Vanilla Cupcakes with fondant toppers, decorated with buttons, purses and a hat.



 Vanilla cupcakes with vanilla buttercream are topped with printables from
http://www.etsy.com/shop/hfcSupplies.



The party would not be complete without the Corgis!

 Chewy sugar cookies with buttercream and edible images made

from free printables available at http://www.weebirdy.com/.

Strawberry and Cheese Bars

Chocolate covered oreos with the official Jubilee design on top, edible of course!

Rasberry Lemonade Cake

 Most shortcuts I don't mind. One shortcut I don't usually take is baking with a cake mix; sometimes I make exceptions. Pink lemonade is pretty but because I have always considered pink a color and not a flavor, I was so excited to see raspberry lemonade concentrate at the store. I love to drink it and now I can bake with the flavor, shortcut style.

 

 I baked the cake in the Wilton 7 inch angel food cake pan. I like the small size for family dinners.  I covered the cake in a glaze.

 I made a buttercream for the cupcakes.

 The recipe that follows is how I bake at home, throwing in sugar and butter as I go. I hope  you don't find the recipe to difficult to follow. I like the option of a glaze and a buttercream, a cake and a cupcake. If you don't, you can bake the cake in a full size pan, and just ice it the way you want.

 The remaining concentrate was mixed up into a small pitcher of raspberry lemonade.

You can never have too much glaze! 

Raspberry Lemonade Cake

1 (16.25 ounce) box lemon cake mix                                        

1 (3 ounce) package instant lemon pudding mix                      

4 large eggs, room temperature                                                

1 teaspoon lemon juice                                                             

3/4 cup milk, warmed

1/3 cup vegetable oil

1/4 cup raspberry lemonade concentrate, thawed

Preheat oven to 350 degrees. Line a muffin pan with 8 cupcake liners. Spray 7 inch angel food pan with no-stick baking spray with flour and set aside.

In a large bowl with a handheld mixer, beat all of the ingredients on low speed until combined. Mix on medium speed for 1-2 minutes.

Pour batter into angel food pan and fill just over halfway. Bake for about 40 minutes.  A toothpick inserted into the middle should come out clean and the top should be browned. Scoop the remaining batter into the cupcake liners. Bake for 16 - 18 minutes. The tops should spring back when lightly pressed. Allow cake and cupcake to cool before frosting.

The cake does not need to be cooled upside down because it is not an angel food cake :) but slide a spatula around the edges to loosen before removing. If the top (which will be the bottom once it is flipped over) is uneven; slice it off with a serrated knife.

Raspberry Lemonade Glaze

1/2 cup raspberry lemonade concentrate, thawed                           

1 teaspoon lemon juice                                                                    

1 teaspoon corn syrup
4 cups powdered sugar

In a medium bowl, stir all ingredients until smooth and glossy. When cake is completely cool, pour about one cup of glaze around the top of the cake, easing it down the sides. Keep the rest of the glaze in the bowl to make the buttercream.

Raspberry Lemonade Buttercream



1 stick (4 ounces) unsalted butter, softened
2 cups powdered sugar

Additional raspberry lemonade concentrate,

optional

To the bowl of reserved glaze add the butter and sugar and beat on medium speed. Add remaining raspberry lemonade concentrate a tablespoon at a time if desired for flavor and consistency.

When stiff enough to pipe, place in pastry bag with a large star tip and decorate cupcakes with a swirl. Pink and yellow jimmies may be added.