Photography by MICHAEL WILTBANK

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.

Photography by MICHAEL WILTBANK

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.

Photography by MICHAEL WILTBANK

2. crudite platter

A platter of crisp garden veggies is only the most appropriate app for a garden party. Browse through local markets or grocery stores for fresh (and colorful!) produce. Here’s what went in ours:
  • cucumbers, sliced
  • carrots
  • radishes
  • bean sprouts
  • sliced baguettes
Dipping sauces go without saying! We opted for a very vibrant beet spread to complete the fresh platter. Get the recipe for a Za’atar-Spiced Beet Dip!
Photography by MICHAEL WILTBANK Photograhy by Cody Guilfoyle and Aaron Bengochea

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
Photography by MICHAEL WILTBANK

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.

Photography by MICHAEL WILTBANK

Once the coiled wire has set, place the name cards within the ridges of the coil.

Photography by MICHAEL WILTBANK

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

Photography by MICHAEL WILTBANK
DIP-DYED Using a standard egg-dye kit, color eggs according to the given directions. To achieve an ombre effect, keep the eggs inside the dye cups at varied durations of time. We opted for a 90 second dip dye, for a pastel finish.

Be sure to hard boil eggs before dying them, to avoid messes.

Photography by MICHAEL WILTBANK

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.

Photography by MICHAEL WILTBANK

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.

Photography by MICHAEL WILTBANK Illustration by Phuong Nguyen

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
Photography by MICHAEL WILTBANK

DIRECTIONS

  1. 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.
Photography by MICHAEL WILTBANK Illustration by Phuong Nguyen
  1. Scrape the original frosting off of the cake, leaving only a thin layer as the base.
Photography by MICHAEL WILTBANK
  1. 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.
Photography by MICHAEL WILTBANK Illustration by Phuong Nguyen
  1. 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.
Photography by MICHAEL WILTBANK

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. 

Photography by MICHAEL WILTBANK

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.

Photography by MICHAEL WILTBANK Photography by Michael Wiltbank

Enjoy!