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I fell in love with Coco Cake via Twig and Thistle not too long ago and thought I would share.  I have to say, I wish I lived in Vancouver B.C. because I would love to try these little beauties!  These fun apple cupcakes were made for a special teacher on her wedding day.  Aren’t they sweet?

The colors alone make me smile.

Check out Coco Cake’s blog, I promise it will make you happy!!

In fun WhipperBerry news: Christene, our resident cupcake skewer girl, won an honorable mention in Pizzazzerie’s Cupcake Skewer contest!  Congratulations Christene!! Jump on over and check out all the fun.

 

Whitney is hosting a fun giveaway on Tatertots & Jell-o this week. Go check it out if you would like the chance to win her genius Halloween-in-a-box. If you don’t win you can always stop by her Etsy shop, WhipperTables and purchase it for your spooky Halloween party!

There’s a lot that goes through my mind when designing a table.  I am constantly changing and tweaking my designs until I feel like it all just “fits”.  I won’t even buy anything until I can visualize the whole table in my mind.

I draw upon the art education I’ve had quite often.  One of the most important lessons I learned involves making sure that the eye flows properly around the “art work”.   Typically there are several ways to accomplish this, but with this table I struggled since every food element on the table was white.  Colors, shades, even the shapes of things are very important in my design process. For example, when I designed my Pea in the Pod table, I not only coordinated the green, white, and accents of yellow, but I also incorporated a lot of round elements in the table. It provided further cohesiveness, and visual stimulation.

This all-white dessert table was designed for a 40th Birthday Party.  When designing a monochromatic table I found that texture was very important to me; it really helped separate the items and give contrast without the use of different colors.  I tried to make sure I incorporated lots of texture in the cake frosting, through the use of popcorn, in the candies, etc. Another element I used in this table, aside from varying textures, was varying heights.  Although this table doesn’t incorporate a lot of taller elements, I used the cake as the focal point and the ferns to help draw the eye up a bit.  Other food items, like the donut holes, candies, and popcorn gave a smaller, but much needed, “lift” as well.

 

This table was so fun to put together and I was really happy with how everything turned out.  I love how a dessert table will take any party to an entirely new level.  I hope you enjoy looking at it as much as I did creating it!

Click on this link to check out Whitney’s new Etsy shop.  Her amazing Halloween Party in a Box is now available for purchase!!

 

There’s nothing more enticing than being tickled by the scent of steaming, buttery, cinnamon wafting through your house. Either waking to it’s goodness or at the close of the day, it takes willpower of steel to reject this sinful temptation. 

Cinnamon Rolls

½ c. warm water

2 pkg. dry yeast

2 Tbsp. sugar

1 (3½  oz.) pkg. instant vanilla pudding

½ c. margarine or butter, melted

2 eggs, beaten

1 tsp. salt

8 c. flour

Filling:

½ c. margarine or butter, melted

1 c. brown sugar

1 c. while sugar

¼ c. flour

1 ½ Tbsp. cinnamon

Frosting:

8 oz. cream cheese, softened

½ c. margarine or butter, softened

1 tsp. vanilla

3 c. powdered sugar

About 1 Tbsp. milk (just enough to fluff frosting)

Directions:

In a large bowl, combine water, sugar, and yeast. Stir until dissolved. Set aside.

In a large bowl, prepare pudding mix according to directions. Add margarine, eggs, and salt. Mix well, then add the yeast mixture. Blend. Gradually add flour and knead until smooth.

Place in a large, greased bowl. Cover and let rise until doubled. Punch down and allow to rise again. Roll dough out onto a lightly floured surface to about 34×21 inch size.

Melt butter for filling and brush on rolled dough. Mix sugars, flour, and cinnamon together and sprinkle over buttered dough. Roll dough up tightly. With a knife, put a notch along the roll every 1 to 2 inches. Use thread or a sharp knife to cut roll. Place on greased baking sheet about 1 to 2 inches apart. Cover and let rise until doubled. Bake at 350 for 15-20 min.  Remove when golden brown. *If the rolls start to brown too quickly on top or on the edges, cover loosely with foil to continue baking until the middle is done. Frost while still warm.

Note: You can make the dough the night before. Prepare recipe and allow to rise once. Punch down and cover, putting in the refrigerator overnight to slowly rise. In the morning roll out dough and finish. They also freeze well once they’ve been baked. Warm in the microwave.

I am super excited to introduce you to Jamie our newest contributor to WhipperBerry!  Click on this link to learn more about her and what she has to bring to WhipperBerry.

I have been giddy for days.  I can’t wait any longer to share this aaaaamazing  table with you guys!!  Suzanne from SHE PAPERIE & Design Boutique and Jeanna from Jeanna Hayes Studios put together this tasty table for a photography workshop.  A workshop that I would have died to go to.  Look at all of the details, they are sublime.

 

  

  

  

  

Isn’t it divine? Congrats ladies on an amazing table and a feature on Amy Atlas. The good news (for us here at WhipperBerry, anyway) Suzanne and Jeanna live in our neck of the woods!  I am having visions of fabulous things to come.  Thanks Suzanne and Jeanna for sharing your glorious tables.

So, let me ask you this: if you could create a dream party, what would it be?