Girly Dessert Table

I have only one daughter (and four sons) so my opportunities for girly celebrations are rather limited.

Taking inspiration from the bunting design I created, I had the idea of using patterns - stripes and polka dots and since her birthday is in the spring I thought cherry blossom would be pretty and seasonal.

The centrepiece is a two-tier cake with polka dot round top tier and striped square bottom tier.  The sugar cherry blossoms carry the design down both tiers.

Other items (left to right) are strawberry and 'blue' bonbons in my gorgeous (but expensive) bonbon jars, raspberry fluff in shot glasses, chocolate truffle pops with sugar flowers, flower jammy cookies, marshmallow snowballs, vanilla cupcakes in polka dot cases with sugar blossoms and malteser and marshmallow mini cheesecakes.

If you'd like to recreate this look here are some recipes and tips you may find useful:

Bunting

You'll need:
bunting template - click here to download pdf
A4 paper or card
drinking straws (if using paper)
narrow ribbon in a coordinating colour - length depends on the number of letters in the name
sellotape

To make the bunting, print out the letters you require onto the A4 sheets.  Fold along the lower edges, trim at the back then stick securely. 

Make a fold approx 2 cm from the top of the bunting and trim the edges so that they do not show from the front.  If you are using paper cut a length of drinking straw to fit inside the fold and stick down then fold the paper over and secure.  You can then thread the ribbon through the straw.

If you have used card for your bunting you can secure the ribbon directly without using a straw - just check that the letters are the correct way round!

Raspberry Fluff

You'll need:
1 x Hartleys raspberry jelly (strawberry works too but the finished colour won't be so vibrant)
1 large (410 g) tin evaporated milk - not the semi-skimmed sort, full fat works best

Dissolve the jelly in the minimum amount of water (around 100 ml) - this is easiest to do in the microwave, put the jelly cubes and cold water in a jug and microwave on full power for 30 seconds, stir well until the jelly cubes have all dissolved, you may need to return it to the microwave for a further few seconds.  Ideally you don't want the jelly to be too warm when it is dissolved as you need to set it aside to cool to room temperature before adding the evaporated milk.  It will thicken slightly, but do not allow to set otherwise it won't work.

When the jelly is at room temp, put it into a large mixing bowl and add the evaporated milk.  Whisk at full speed until the mixture becomes mousse-like, light and airy (I do this in the Kenwood mixer).  Pour into serving glasses and place in the fridge to set.

You can decorate the finished glasses with fresh fruit or miniature chocolate swirls as above.

Jammy Flowers

You'll need:
9 oz/250 g butter
6 oz/170 g caster sugar
1 lb/ 450 g plain flour
small amount of strawberry jam
flower cookie cutter
small circle cutter - I used a piping nozzle

Cream butter and sugar together until light and fluffy then fold in flour and knead until the mixture binds together.  Roll out and cut out flower shapes, half with cut out circles in the middle the other half plain.  Bake at 140C for 25 - 30 minutes, until the biscuits are firm to the touch.  Remove from the oven and allow to cool.

When cool, spread the biscuit with no centre hole with the strawberry jam and sandwich one with a hole on top.

Marshmallow Snowballs

You'll need:

24 digestive biscuits

7 oz/200 g chocolate

4 oz/115 g butter

1 x 397 g tin condensed milk

2 – 3 packets pink and white marshmallows

fine coconut, for rolling

a little petal dust colouring, optional to colour coconut if desired

Crush the digestive biscuits finely.  Melt the chocolate and butter together then add the condensed milk and mix well.  Stir in the crushed biscuits.

Using the fingertips, cover each marshmallow with a little of the mixture.  Roll into a ball and toss in fine coconut (if you want to colour the coconut then do this before rolling).  Leave aside to firm.

Malteser and Marshmallow Mini Cheesecakes

Base:
3 oz butter
6 oz digestives

Melt the butter, crush the digestives finely then mix together. Press firmly into 12 mini round loose-bottomed tins, or 1 x 8" round tin.

Filling:
200 g pack soft cheese
55 g/2 oz caster sugar
250 ml carton double cream
100 g maltesers - reserve about 6 for topping, roughly crush the rest
50 g mini marshmallows - cut in half for the mini cheesecakes - I picked out the pink ones only, keeping back a few for decoration

Beat the soft cheese and caster sugar together briefly to soften then beat in the double cream until stiff. Fold in the maltesers and marshmallows then spoon over the base in the prepared tin and level.

Decorate with a marshmallow and the remaining maltesers - finely crushed. 


Name Cards

click here to download template then just print, cut out and fold in half.