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produced & styled by ANNA KOCHARIAN photography by MICHAEL WILTBANK
Spring is here! What better way to celebrate than with a colorful fete filled with food, flowers, and cake? Here, six DIYs to help you bring in the new season, with style.
1. bean sprout crostini
INGREDIENTS
- baguette slices, baked or toasted
- red pepper hummus
- bean sprouts, or toppings of your choice
- olive oil
- salt and pepper
DIRECTIONS Layer a teaspoon of the hummus onto the baguette slices and top with the bean sprouts. Drizzle with a dash of olive oil, season with salt and pepper, and serve.
2. crudite platter
- cucumbers, sliced
- carrots
- radishes
- bean sprouts
- sliced baguettes
3. bunny place card holders
WHAT YOU’LL NEED
- Miniature rabbit figurines
- Spray paint
- 3-inch piece wire, coiled
- Glue dots, or glue gun
- Blank cards
DIRECTIONS In a well-ventilated area, spray paint the rabbit figurines and allow to dry. Using the hot glue gun, affix the coiled wire onto the back of the figurine.
Once the coiled wire has set, place the name cards within the ridges of the coil.
4. festive eggs, three ways
SPRAY PAINTED We spray painted faux eggs in a rose chrome hue, just for the decor!
Chocolates:
Maggie Louise Confections
Be sure to hard boil eggs before dying them, to avoid messes.
MARBLED
WHAT YOU’LL NEED
- eggs (we used the plastic variety)
- 2 cups water
- nail polish
- stir stick
DIRECTIONS Pour a few droplets of nail polish into the cup of water and gently stir with the stir stick. Place the egg into the mixture and swirl to coat with the nail polish. Remove immediately and let dry.
5. floral centerpieces
No garden party is complete without flowers. In lieu of the typical single centerpiece, opt for an eclectic assortment of freshly picked florals or greens, set in pastel-colored vases of various heights. Sprinkle in a “statement” flower to double as a colorful accent within the arrangement.
6. the ombre cake No time to make cake? Here’s how to transform an ordinary supermarket one into a Pinterest-worthy confection!
WHAT YOU’LL NEED
- 6-inch cake
- 2 ½ cups frosting, split evenly
- four ways
- food coloring
DIRECTIONS
- Distribute the food coloring throughout the four cups, to create the ombre frosting. We used two drops of red food coloring in one, one drops in the second cup, half a drop in the third cup, and none for the fourth cup. Set aside.
- Scrape the original frosting off of the cake, leaving only a thin layer as the base.
- Apply a layer of the most saturated frosting at the base of the cake, about 1 inch thick. Repeat with the remaining shades, leaving the unadulterated frosting for the top of the cake.
- Using an offset spatula or the dull side of a knife – set vertically against the cake – gently blend the layers of the frosting by going around the cake.
TOPPINGS
Edible flowers may be a no-brainer when it comes to topping cakes for spring, although they can be difficult to find. We opted for dried tea flowers and mini floral buds to deck our cakes.
Since no one wants to actually consume dried tea leaves, cut out a circular piece of wax paper to place on top of the cake, before layering on the toppings.
Enjoy!