Party Styling by Juls Cavanagh
Photography by Nadine Canestri
Party Styling by Juls Cavanagh
Photography by Nadine Canestri
Our Meri Meri Fiesta party garland is the perfect Cinco de Mayo party decoration
We stock matching Meri Meri Fiesta paper cups in the same six colourways
Meri Meri Fiesta square scallop edge paper plates, perfect for serving up tacos!
Matchy matchy adorable Fiesta napkins
Here’s some yummy appertiser ideas for Cinco de Mayo party food:
Hot Mexican Street Corn Dip by Rookie Cookie
Cheesy Queso Fundido (cheesy chorizo dip) by The Suburban Soapbox
Tostadas by Somewhat Simple
Flank Steak Tacos by The Garlic Diaries
Mini Choco Tacos by Spoon Fork Bacon
Want an alternative to margaritas to serve your guests? Try this pretty pink senorita cocktail by Superman Cooks
I love the idea of brunch parties and these healthy Breakfast Baskets are a perfect treat to serve
You can make these a few days in advance and store them in an airtight container until you’re ready to serve
I adore how versatile these baskets can be, depending on the season you can add whatever you have in the fridge
Photographed on our beautiful Wundaire Cantina hire plates
Makes 5-6 small baskets
1 1/2 cups rolled oats
1/2 cup shredded coconut
2 tbsp chia seeds
1/2 tsp cinnamon
1/4 cup + 1 tbsp coconut oil
2 tablespoons of honey
1 cup natural yoghurt or coconut yoghurt
Top with fruit of your choice and decorate with edible flowers and black chia seeds
-Pre-heat the oven to 180 degrees
-Combine oats, coconut, chia seeds and cinnamon in a large bowl, set aside
-Melt coconut oil and honey in a small saucepan or in the microwave
-Pour melted oil & honey over dry mixture and stir well
-Place spoonfuls of the mixture into greased (I used coconut oil to grease my tins) tart tins, using the spoon to press down into a basket shape
-Bake for around 15 minutes, checking to ensure they don’t brown too quickly
-Remove from the oven and quickly press into the tin using the back of a spoon a second time
-Allow to cool completely before removing from the tins
-Add spoonfuls of the yoghurt into each basket and top with desired fruits, edible flowers and black chia seeds!
I have tried a lot of marshmallow and I have to admit this recipe is my favourite it has such a depth of flavour, I think it is the honey!
My brother is a Bee Keeper so I always use his Manuka blend
For Coco’s Twinkle Twinkle Little Star Party I cut the marshmallow into star shapes with a mini star cookie cutter
(We have a range of cookie cutters for hire)
Yesterday I made the chocolate version which is amazing!
Homemade marshmallow is the ultimate!
Yields 234 pieces
Chocolate Marshmallows: Mix 90 g sifted cocoa powder into the marshmallow after full whipped. Add one-third cocoa powder to the starch mixture for cutting.
Coffee Marshmallows: Add 50 g coffee extract at the end of whipping.
Passion Fruit Marshmallows: Add 70 g passion fruit puree (reduced by one half) after fully whipping.
Cinnamon Marshmallows: Add 10 g ground cinnamon to the sugar while cooking.
Anise Marshmallows: Add 10 g ground anise while cooking the sugar. Add 30 g Pernod after fully whipping.
Various Flavored Marshmallows: Various manufactured flavors may be added at the end of whipping, either with or without accompanying colors.
Thank you to The Culinary Institute of America for letting me share this amazing recipe! – I use the Chocolates and Confections cookbook by Peter P. Greweling, 2010 edition (which is probably half the quantity) but the recipe above is from The Culinary Institute of America’s website
These make a fabulous gift packaged in our cello bags tied with string
Years ago I use to make lemon and poppy-seed muffins sprinkled with sugar and saturated with lemon juice, sadly I stopped making them as I was the only one who would eat them
So when I was planning my PARTY FLATLAYS for April, the theme was CAKE.
I really wanted something quite contrasted that would be easy to whip up (I’m no cake decorator!!)
I thought I would try lemon with contrasting poppy seeds and then a pink icing to contrast the yellow of the cake
LEMON & POPPY SEED LAYER CAKE with PLUM CREAM CHEESE ICING RECIPE
This recipe makes a three-layered 20cm cake, you can half the recipe if you like
2/3 Cup poppy seeds or two boxes of poppy seeds
1 1/2 Cups milk
4 Cups plain flour
2 Teaspoons of baking powder
400 Grams softened, diced butter
Finely grated zest from one large lemon
1 Cup of castor sugar
6 Free-range eggs
½ Cup freshly squeezed lemon juice
½ Cup castor sugar
3/4 Cup freshly squeezed lemon juice
Shredded zest from one large lemon
Pre-heat oven to 160C
Grease and line three 20cm round cake tins
Mix milk and poppy seeds in a small bowl; set aside.
Place butter, sugar and rind in bowl of electric mixer and mix until combined.
Scrape down sides of bowl, then beat in eggs one at a time.
Add flour, lemon juice, and milk poppy-seed mixture and stir until just combined.
Scrape into the pan and bake for around 40-50 minutes
[if cake browns too quickly cover loosely with foil].
When cake is ready leave in tin.
Meanwhile, make syrup: place all ingredients into small saucepan and stir over low heat until sugar dissolves.
Increase heat and boil for five minutes or until thick.
Using a skewer make a few holes in cake then pour over the syrup.
BLACK DORIS PLUM CREAM CHEESE
Can of black Doris plums
250 Grams cream cheese (not lite)
150 Grams soft butter
320 Grams icing sugar
1 Teaspoon of vanilla extract
Separate about 5 plums from the juice and remove the stones
Whip the cream cheese and butter together in a stand mixer until smooth
Gradually add the icing sugar, then plums and vanilla extract once the icing is creamy and thick, add a spoonful of plum juice until you reach the desired pink tone
Once the cakes have cooled assemble, ice with the plum cream cheese icing and drizzle with extra plum juice.
Here’s a line up of Healthy Halloween inspired party food!
Chocolate Covered Macaroons by Fork and Beans
Halloween Fruit Kebab’s by She Knows
Silly Apple Bites by Fork and Beans
Frankenstein Avocado Toast by Vegan Chow Down
Honeydew Bats by Shaken Together Life
Raw Witches Fingers by Fork and Beans
Monster Teeth by Surviving a Teachers Salary
Carrot Rice Jack ‘O Lanterns by Apron Strings Blog
Witchy Guacamole Dip by Fork and Beans
BooNanas by Eating Richly
Vege Skeleton by Feeding Four Little Monkeys
Raw Chocolate Cat Pops by Fork and Beans
I would love to hear if you try any out xx
Sherbet brings back so many childhood memories and last weekend I made a big batch for my sons kindy gala
1 cup icing sugar
2 tablespoons of raro
1 1/2 teaspoons of citric acid
1 1/2 teaspoons of tartaric acid
1 teaspoon of baking soda
Mix all of the ingredients together in a bowl and spoon into paper bags
These images I actually photographed for our school cookbook which also has the recipe in it.