Maddy from Inspired Bride and Amanda from Bake It Pretty recently put together this absolutely stunning “Winter Wonderland” themed dessert buffet… seriously, how gorgeous is this?!

Better yet, they’ve broken the buffet down into a series of detailed DIY posts for each individual element – from the winter wonderland cupcakes (pictured below) to the dessert treat bags, so that holiday hostesses & brides-to-be can recreate this exact look at home!

I’m especially loving the winter wonderland centerpiece… check out this close up of the adorable white birds perched on the white branches:

The white & aqua blue color palette looks so pretty together and would also work nicely for a Tiffany-themed wedding or bridal shower…

Leigh Wells of Ink Wells Calligraphy also provided the fantastic hand lettering on the set of downloadable table signs and favor bag labels.

Pictured above: marshmallow pops are always a fun, surprisingly easy treat that makes for an impressive display.

Dessert buffet treat bags make for very pretty party favors, especially when filled with winter wonderland brownie pops:

Can’t resist including one more shot of fabulous centerpiece!

Thanks so much to Maddy for sending this over! For complete details, check out the DIY category over at InspiredBride.net.

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CREDITS:
Photography: Michael Haug
Prop Styling: Kirki Schultz
Food Styling: Maddy Hague of the Inspired Bride
Calligraphy: Leigh Wells
Selected Featured Products: courtesy of Bake It Pretty

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Love this concept? Check out our entire archive of candy/dessert buffet ideas.

I’m excited to share some inspiring party pics with you today… Clau! created this wonderfully colorful candy/dessert buffet for her nephew’s M&M-themed birthday. Everything is bright & cheerful, just like a birthday should be!

One of the first things to catch my eye was this awesome Kit Kat / M&M birthday cake, which she found the tutorial for here. This one is definitely getting starred as a “must-try” in the kids party ideas archive!

Another eye-catcher… the florescent orange & yellow Oreos. (To make your own, melt colored chocolate chips or Candy Melts, or tint white chocolate chips with food coloring).

I also loved the yellow ribbon used to accent the candy scoops, tongs, and glass containers. The use of just one color of ribbon on everything helped give all the different types of candies a cohesive look.

The table sign, treat bag stickers, and food tags were inspired by the Dylan’s Candy Bar logo and m&m’s theme.

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Thanks again for all the great eye-candy, Clau!

Here’s the entire Pink Ribbon Dessert Buffet we recently created in honor of National Breast Cancer Awareness Month (coming up in October), which features the marshmallow pops and centerpiece posted earlier this week.

The goal was to keep this dessert buffet creative & visually appealing, but easy to recreate, so all of the treats are very accessible and easy to make… either store-bought or semi-homemade.

LOTS more images + DIY Tips for this buffet are below… and – as usual – the basic concepts can be modified to fit any color palette or occasion!

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PINK RIBBON DESSERT BUFFET

• Think Pink!
Set out a spread of sweet treats with a common ingredient: PINK! Everything from candy to cookies to cupcakes will work.

• Just add Pink Ribbons… and Papers.
A simple band of pink ribbon or scrapbook paper will instantly transform simple clear or white serving dishes into fun, themed displays! Also try criss-crossing light pink ribbon all the way around clear glass containers and lining white trays with coordinating decorative papers.

• Create Visual Interest.
Use tiered serving dishes or upside-down bowls and tall candleholders to add height to some of your treat displays. Add a few non-edible decorative elements as well, such as a floral arrangement or Pink Ribbon Tree centerpiece and table runner.

• Bling, Bling.
Pink craft gems & rhinestones will add some fun sparkle to the dessert buffet! Use them to dress up containers or individually wrapped treats. Look for adhesive-backed gems to keep things easy.

• Lollipop, Lollipop.
Cover any flavor or brand of lollipop with pink tissue paper to create a color-coordinating treat. Twist the tissue under the bottom of the candy top and secure with a pink ribbon. Embellish with a rhinestone (optional).

• Semi-homemade
Keep things simple & easy by dressing up store-bought treats instead of making everything from scratch.

For this buffet we “made”:
• Pink Dipped Cookie Sticks (Pirouette cookies dipped in pink Candy Melts)
• “Drizzled Pink” Vanilla Cookies (sandwich cookies drizzled with pink Candy Melts)
• Strawberry-Chic Pink Cupcakes (with boxed cake mix & ready-made frosting)
• Pink Marshmallow Pops

(More detailed DIY tips for each will be featured in separate posts).

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Other store-bought pink treats featured in the buffet: Ghiradelli Dark Chocolate with Raspberry Filling SQUARES (Target), Fling chocolate sticks in milk chocolate and hazelnut (Target), Archer Farms Raspberry Tea Cookies (Target), and Pink Rock Candy Sticks (Michaels).

Several people have asked about the marshmallow pops pictured in the Pink Ribbon Tree Centerpiece DIY (posted earlier today) – so here are the details on how to make these fun – and SUPER easy! – little treats, as well as the display tray pictured above.

I first discovered the marshmallow pop idea on Kim’s Lollipop Party feature. She used chocolate and rainbow sprinkles on her marshmallows to mimic the look of Bakerella’s adorable cupcake pops… a genius shortcut, especially when you’re pressed for time!

Here are the DIY details:

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For the Pink Marshmallow Pops:

You’ll need:
marshmallows
pink Candy Melts
pink M&M’s (or similar)
white nonpareils
lollipop sticks

Directions:
1. Insert the lollipop sticks into the marshmallows & set aside.

2. Melt the candy in the microwave, according to package instructions.

3. Dip each marshmallow (with stick) into the melted candy, until about ½ of the marshmallow is coated.

4. Sprinkle with nonpareils and top with a pink M&M while candy coating is still warm.

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For the Presentation/Display:

You’ll need:
craft styrofoam sheet – approx 1″ thick
shallow vase/container (such as the 6.75″ ceramic dish used here)
decorative pink ribbon
pink rhinestones (optional)

Directions:
1. Measure your vase/container, and cut a piece of the styrofoam sheet to match.

2. Place the styrofoam piece in the container. (If the fit is not snug, add smaller pieces of styrofoam to close up any gaps.)

3. Pour pink M&Ms (or other candies) on top of the styrofoam until it’s completely covered.

4. Insert the finished marshmallow pops into the styrofoam, in neat rows.

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Shopping Resources:
• styrofoam sheets, pink Candy Melts, pink M&Ms, white nonpareils, lollipop sticks, ribbon, & pink rhinestones – ALL from Michaels
• 6.75″ White Ceramic Low Dish – Wholesale Flowers

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*These pink marshmallow pops are actually part of a larger Pink Dessert Buffet we shot a couple weeks ago in honor of National Breast Cancer Awareness Month… full details to come soon!

“Treat Cones” are such a fun way to display candy & other goodies at a party. They’re easy to make and can be tailored to pretty much any party theme or color palette, so the sky’s the limit on the style!

The cones pictured here are from a French Circus-themed baby shower that I styled last month. We used zebra-striped wrapping paper, Crunch ‘n Munch (yum!), bright yellow Banana Heads Candy, and 6.75″ black and white shallow vases for these particular displays, but you can apply the same basic concept to any theme you like…

Here are the DIY details:

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You’ll Need:
gift wrap or other decorative paper
lollipop sticks
craft styrofoam sheets – approx 1″ thick
shallow tray or vase/container
candy/treats for the cones
candy/treats to cover the styrofoam
tape, glue stick & scissors

DIRECTIONS:

For the Paper Cones:
1. Download or create a template for the cones. (You can download the one we used here. It makes 5″ cones.)
2. Trace the cone template onto the paper, then trim out. Repeat as many times as you need.
3. Roll the trimmed paper into a cone shape, making sure there’s enough of a hole left in the bottom of the cone for the lollipop stick. Secure the cone shape with a piece of tape on the inside, and use the glue stick to make the outer edge lie flat.

For the Party Display:
1. Cut a piece of the styrofoam sheet to fit securely within your tray or vase/container.
2. Place the styrofoam in the container, then insert the lollipop sticks into the foam, leaving a few inches in between the sticks to make room for the cones. (You can insert the sticks in neat rows or in a random configuration – whichever you prefer!)
3. Pour candy or popcorn on top of the styrofoam until it is completely covered.
4. Fill each paper cone with candy, popcorn, or another treat, then slide them onto the lollipop sticks.

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Here’s a peek at our treat cones “in action” at the French Circus baby shower. They sat at different levels on the “dress” of the Dessert “Table Lady” that caterer The Party Goddess dreamed up!

P.S. Stay tuned this week & next for lots more DIY details from this French Circus party!

Amy Atlas has done it again! Her recent Moroccan-Inspired Dessert Buffet is quite possibly one of my favorite dessert buffets she’s created yet… not only because of the fabulous pattern that is incorporated throughout the entire thing – but also due to the vibrant aqua and orange color palette. Yum! It’s ultra-contemporary, yet warm & inviting all at the same time.

The work of some other very talented creatives went into this visual feast as well…

The gorgeous custom pattern (and inspiration for the entire buffet) was created by Erica Bohanon Miller of Thoughtful Day, and the Moroccan mum centerpieces are by Jessie Weidinger of Rountree. 

Orange flower macarons, creamsicle pannacotta, and orange cream filled meringues by Aran Goyoaga of Cannelle et Vanille, and the fabulous Moroccan cake and cupcakes are by Archana Rao of Love Street Cakes.

Ali Kantor of Papery and Cakery created a traditional moroccan cookie called kaab el ghazal, which served as a favor for the guests to take home in goodie bags.

All of these lovely photos are courtesy of Karen Mordechai Photography and Aran Goyoaga of Cannelle et Vanille.

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Take-home tips for creating a dessert buffet like this:

1. Start with a great color palette and pattern that can serve as the “inspiration piece” for your buffet. It’s even better if you can find a few different patterns that all coordinate well (such as 3 different designs from a scrapbook or gift wrap collection) – so that you have a few different prints to incorporate into the buffet.

2. When it comes to your large serving trays & dishes, stick with all-white for a clean, modern look. Line serving trays with your patterned paper and embellish cake stands and tiered servers with color-coordinating ribbon.

3. Bring some of your key pattern into the decoration ON the dessert if possible – just like how the cake & mini cupcakes pictured above boast some of the chic Moroccan-inspired pattern detail.

4. Embellish the table with a little non-edible decor – just make sure to stick with the overall colors & theme of the buffet. Floral elements such as the Moroccan mum trees pictured here are a perfect example, but you can also opt for things like framed photos or prints, wrapped gift boxes done up with fun bows, unique vases & home accessories, or even toys! This is actually one of the easiest ways to help play up your theme!

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For more great eye-candy from Amy, check out her online portfolio.

Last week, my husband and I attended the “Aloha Kitchen Challenge” at Roy’s Restaurant in La Jolla, which felt a little bit like experiencing an Iron Chef event first hand (or an episode of Hell’s Kitchen where the head chef is a whole lot nicer!).

The “Aloha Kitchen Challenge” is actually a gourmet competition that Internationally-acclaimed Chef Roy Yamaguchi has been hosting at different Roy’s locations throughout the country (and more are in the works if you’d like to attend one of them!).

3 culinary students local to the area are partnered with top chefs from local restaurants, who act as their mentors for the event, then they compete for the chance to win a year-long internship with Roy’s expert chefs. The students were all from the Art Institute of San Diego: Grant Toraason, Athena Gilson and Bruce Ricketts – and they were paired with top chefs: Jason Knibb of NINE-TEN; Bernard Guillas of Marine Room; Brian Malarkey, of Oceanaire; and Garrett Mukogawa of Roy’s.

Guests of the event are treated to a fun – and highly creative – 5-course meal, along with champagne and wine pairings for each course, if desired. The 2nd, 3rd, and 4th courses were created by the 3 students, and all of the dinner guests + some special local celebrity judges voted on their favorite dish at the end of the meal.

Here are the 3 contenders… how great is the presentation on each of these dishes?!

2nd Course:
Ceviche of Scallop and Octopus
Melon Salad, Tempura Shiso Leaf “Taco”, Mango Vinaigrette

3rd Course:
Pistachio Sanyo Crunch Tasmanian Steelhead
Red Quinoa Filled Squash Blossom, Heirloom Melon Nectar, Gooseberry Kalbi

4th Course:
Duo of Pork: Ginger Beer & Cider Braised Pork Belly, Smoked Pork Loin
Thai Bird Chili & Peach Relish, Ogo & Green Papaya Salad

I have to say that every single dish was fantastic, so it was a tough decision… but my personal favorite did end up winning! Drumroll, please… the Tasmanian Steelhead dish (course #2) – so congrats to Athena Gilson! I would definitely order this dish again if it makes it on the menu – and the presentation of it was so wonderfully creative:

Here’s Athena with her mentor, Chef Bernard Guillas and Chef Roy.

And a few more shots of the behind-the-scenes action:

Celebrity guest chef (and former San Diego Charger) Marcellus Wiley was more than happy to help serenade guests for the evening…

Chef Roy Yamaguchi actually sat down at the table and chatted with Sonny and I for a bit – and he was  incredibly nice and had such a calm, content spirit to him. (I’m thinking that living in Hawaii must make one extra happy, right?)  When asked about what the inspiration behind these event was, he said – quite matter of factly – that he simply wanted to inspire and encourage aspiring chefs, and that they really tried to make this a fun experience for the students, as opposed to a high-pressure situation. (Sorry – no Hell’s Kitchen-style drama here!)

“Teaching and mentoring aspiring chefs has always been a passion of mine,” said Chef Roy.

I also asked Roy if he had any tips for novice chefs at home… and he said the best thing is to just “keep it simple” and not stress out over the dish. And honestly, that’s just fine by me. When I want something exotic like Pistachio Sanyo Crunch Tasmanian Steelhead, I’m more than happy to go out and leave it to the professional chefs… or in this case, to the students!

Visit roysrestaurant.com to find a Roy’s location near you.

Photos by: Chaz Cruz

Gretchen from b.a.s.h.ful Events sent over some pictures of this adorable Lemon & Lime Candy Buffet they created recently… how cute is this?! There’s so much great DIY inspiration in these pics – from the cute display tags that all feature the same fun pattern to the way everything was individually wrapped so that it all coordinated!

For the favor/candy containers, white takeout boxes (available at craft stores like Michaels) were embellished with the phrase “How SWEET it is to be loved by you!” along with the baby shower date & info.

I also loved how she displayed and individually wrapped the lollipops with tissue & coordinating ribbon…

Mini bags of lemon drops were decorated with color coordinating stickers…

Two large paper “lollipops” added a playful element to the table and balanced out the overall design nicely…

Candy buffets can include other types of treats too! Even bubbles blend in nicely when packaged correctly…

Thanks for the inspiration, Gretchen!

Check out the latest amazing creation from the talented Amy Atlas! This fashionable Pucci-inspired dessert bar features gorgeous details like a custom cupcake tower, custom popcorn cone bar (so cute!) and custom cotton candy sticks.

{6/5 Update: Here’s what Amy said about the popcorn how-to: “I cut styrofoam to fit in the tray and then placed wooden skewers into the styrofoam. The popcorn cones had a small hole at the bottom so that they could be placed into the skewers.”}

You can take cues from Amy for your own celebrations – such as wrapping different boxes with fabulous gift wrap & ribbon to create your own themed cupcake towers and custom bases/stands for jars of candy.

These caramel marshmallows (adorned with tulip sticks) look especially yummy. Wish I could grab this one right outta the screen!

I’m working on a Cirque du Soleil/French Circus-inspired baby shower right now and will definitely be channeling Amy for some creative inspiration in the dessert department! How about you?

Be sure to check out the “eye candy gallery” on her website for even more ideas!

{Photography Credit: Karen Mordechai}

When it comes to serving appetizers & finger foods at parties, it’s amazing how much you can elevate the visual appeal of your spread by putting a little thought into the presentation of each dish. Regardless of how fancy/casual the party is or exactly what types of items you’ll be serving, this is definitely an area where even just a little effort can pay off BIG time. (Even for apps that came straight from the freezer!)

The pretty images pictured here are from an article in Brides magazine about hosting a “thank you cocktail party” for bridesmaids, but these ideas can really be applied to any type of cocktail party or celebration where small bites are served.

One of the best things about focusing on presentation is that you don’t have to be a gourmet chef to create an impressive spread! Whether you’ve made something from scratch or just pulled it from the freezer, the same general rules apply. Here are 5 presentation guidelines that I’ve come to rely on over the years (please feel free to add your own in the comments!):

1. White out.
You can’t go wrong with contemporary, all-white serving dishes. They allow the colors in the food to really stand out (as opposed to overly busy/colorful designs that might compete with look of the food), and they also give a clean, modern minimalist vibe to the buffet.

{If you want to bring some color into your serving dishes, try to stick with just a couple coordinating colors & patterns, and make sure that they compliment your overall party theme. Create custom serving trays by using picture frames filled with your favorite decorative papers or images as trays, as seen in the mini pizza image above.}

2. Think in uniform.
Instead of piling finger foods onto a plate, line the individual pieces up in neat rows on their trays, spread an equal distance apart. This is great for things like mini pizzas (see top image, above), mini quiches, mini tarts, and small stacked appetizers. Another option is to arrange them “domino style” in a circular pattern. This works great for finger foods that are accompanied by a dip, which can fit neatly in the middle of the circle.

3. Go forth and garnish.
The sky is the limit here… have fun with it! A few ideas: Sprinkle dishes with fresh basil or scallions. Arrange pot stickers on a bed of green beans (see top image, above). Take it a step further and criss-cross the green beans  into a basketweave pattern. Decorate trays with pretty spirals of onions, celery, or citrus peel. Sprinkle sesame seeds on teriyaki chicken skewers. Drizzle raspberry sauce over cheesecake bites, then top with chocolate shavings. The list goes on…

4. Creative dish.
Serve tomato soup, hummus dip or other veggie dips in espresso cups or small glass votives. Use paper cones or mini takeout boxes to dish up individual servings of chips, sweet potato fries, or white cheddar popcorn. (See more examples here.)

5. Color it up.
It goes without saying that a little color can go a long way towards making something more visually appealing. If your buffet looks a little TOO green or too neutral, brighten it up with vibrant splashes of color. A quick trip to the produce aisle will provide more than enough options: red & yellow bell peppers, cherry tomatoes, carrots (extra-useful when shredded), oranges, kumquats, raspberries, etc.

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BONUS Material:
These cocktails from the same article look too good not to share! Click for recipes: Mango de la Brazil and Limey Winey

{photos by James Merrell}