an elegant Easter table in pink

Mixing dish patterns is a great way to set a unique and fun table. This table in Southern Living magazine uses light pink chargers and delicate, gold-edged bone china in two patterns. 

Then they chose a graphic napkin and tied on a tulip with ribbon for each setting. 

Teacups are a fun way to anchor the place setting and hold a personalized golden egg for each guest. A bit of moss or Easter grass is nestled under the egg.

Beautiful ribbons are simply woven to add the perfect amount of color. 

Start with a crisp white table cloth. Use the length and width measurements of your table cloth and cut about five strips of ribbon for the length of the table and about sixteen, in groups of four, for the width (add a few inches to each piece of ribbon you cut to trim later). 

Weave them, lattice piecrust style, over your tablecloth. Trim the ribbon even with the hem of the tablecloth. Make sure the ribbon is pulled taut.

   

gorgeous!

A precious golden egg.

Single flower groupings pack more of a punch. Hot pink striped tulips are the perfect choice for this table!

Ornamental kale in terracotta pots balance the ends of the table.

A separate bar area is always a good idea.  Here beverages are color coordinated. Guests are offered rosé, pink champagne and pink lemonade. 

Drink tags are made with more pretty ribbon. Mint garnishes remind us of Spring and delight our senses.

For the finale, don't forget to impress guests with dessert.

A store bought coconut  cake was
 dressed up with tulips and a trio of Easter eggs.
  

More ribbon laid as a runner on the buffet completes the look. 

I think I might have to  incorporate 
this ribbon look at my Easter Table!

ciao! fabiana

more easter tablescape inspo

Do you ever feel like you get pulled

in lots of different directions?

There are only so many hours in a day,

 and so much to get done!

the struggle is real!!

😊

Today was a great day to check

lots of things of the list…

ü getting Easter candy at See’s

ü planning the Easter menu

ü shopping for Easter groceries

ü setting the Easter table

ü clearing the clutter around the house!

As you’ve seen the last couple of weeks,

I’ve styled a few different Easter tables settings

just for fun

and

also to get an idea of what direction

I want to go for on our actual Easter table.

This one with the moss bunny was a favorite,

I have a few different sets of cute bunny plates,

so I started with those first and then 

accessorized around them.

And I love these little vintage egg cups…

they’re super fun to include on the table.

but sometimes, I pull myself in a different direction!

 Don’t know what it is,

but I’ve been obsessed with cabbage plates lately

and then

I found four panels of this amazing

shabby chic chintz fabric the other day…

so

I think this is the beginning of a beautiful friendship...

cabbageware and chintz!

Stay tuned for the final table reveal!

🐇

 ciao! fabiana

a few egg-cellent ideas

Just a little Good Friday Easter egg inspiration…

Graphic patterns on pastel eggs

are easy to pull off using stamps made out of

bubble wrap and corrugated cardboard..

I love this blue and white decoupage idea

that’s easy to replicate using pretty paper and Mod Podge.

Wooden eggs painted in a two-tone ombre look is fun!

Everyone loves Jelly Bellys!

what’s your favorite flavor?

I especially love Pina Colada and Root Beer.

Brass candle holders used as egg cups…

brilliant!

And now for a few adorable recipes…

Info on this wood bark cake stand can be found at the end of this post.

ORANGE CHAMOMILE CAKE

For the Cake:

2 1/2 c. whole milk

8 chamomile tea bags

Cooking spray

4 1/2 c. all-purpose flour, spooned and leveled

4 tsp. baking powder

3/4 tsp. kosher salt

1 1/2 c. (3 sticks) unsalted butter, at room temperature

2 1/4 c. granulated sugar

5 large eggs, at room temperature

1 tbsp. finely grated orange zest

2 tsp. pure vanilla extract

For the Frosting:

2 c. (4 sticks) unsalted butter, at room temperature

2 lb. confectioners’ sugar

3 tbsp. fresh orange juice

1 tbsp. pure vanilla extract

1/4 tsp. kosher salt

Plus: Bunny Sugar Cookies and chamomile flowers, for decorating

TOTAL TIME: 1:50

1. Make the cake: Place milk and tea bags in a small pot. Cook over medium heat until warm to the touch (do not let it boil), 7 to 8 minutes. Turn off heat and cool completely; discard tea bags.

2.  Heat oven to 325°F. Grease 4 (8-inch) round cake pans and line the bottoms with parchment paper; grease parchment. Whisk together flour, baking powder, and salt in a bowl.

3. Beat butter and granulated sugar on medium speed with an electric mixer until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating just until blended after each addition. Beat in orange zest and vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture, just until incorporated. Divide batter among the prepared pans.

4. Bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Cool in pans, on wire racks, 10 minutes, then invert onto racks to cool completely.

5. Make the frosting: Beat butter on medium speed with an electric mixer until creamy, 1 to 2 minutes. Reduce mixer to low and gradually beat in confectioners’ sugar. Beat in orange juice, vanilla, and salt. Increase mixer speed to high and beat until fluffy, 1 to 2 minutes.

6.  Assemble the cake: Place one cake layer on a cake stand or plate and top with 1/2 cup frosting; repeat two more times. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting (save 1/4 cup frosting for bunny tails). Add bunny sugar cookies.

YIELDS: 16 SERVINGS

Recipe Courtesy of Country Living

Lemon Pudding Cake

4 tbsp. unsalted butter, at room temp,

      plus more for the dish

1 c. granulated sugar

3 large eggs, separated

1/3 c. all-purpose flour

3/4 c. whole milk

1/3 c. fresh lemon juice

Confectioners’ sugar, for dusting

Directions

1. Heat oven to 350°F and grease shallow 2-quart oval baking dish.

2. Using an electric mixer, beat butter, granulated sugar and egg yolks in large bowl until light and fluffy, about 3 minutes. Add flour and mix to combine. Reduce mixer speed to low and mix in milk and lemon juice (batter may look curdled).

3. In second bowl, with clean beaters, beat egg whites until stiff peaks form, 3 minutes. Stir one-third of whites into lemon mixture, then fold in remaining whites until combined.

4. Transfer mixture to prepared baking dish and place dish in roasting pan. Add enough boiling water to roasting pan to come one-third of the way up baking dish. Transfer roasting pan to oven and bake until light golden brown, 35 to 40 minutes.

5. If desired, place a bunny cutout on top of cake, then dust with confectioners’ sugar. Carefully lift away template and serve.

Yields 6 servings

Edible Crudité Garden Patch

Spread about 4 cups of hummus in a 9 x 13 baking dish, and then spread 1 ½ cups of ground pumpernickel crackers or pumpernickel bread to cover completely. Place your adorable garden veggies in even rows, as you would in a vegetable garden, and trim as needed. Recipe courtesy of the Food Network.

ciao! fabiana

Shop here for this fun cake stand, 

as seen above.

photo credit:

1,2,4,5  Martha Stewart

3,6,7,  Country Living

8  Good Housekeeping

9 Food Network

my friday five

A few of my favorite things this week...

1.Metallic-Dipped Easter Eggs

To make these Easter egg designs, 

use metallic paint pens after dying your eggs. 

Simply draw whatever patterns you wish. 

I like the polka dots, stripes and fish scales.

2. Love this door color, Hazel

I spotted this charming door in the neighborhood. 

Great color and Easter greeting! 

3. Cute summer robes

Ring Ching Ching

On my mother's day list, fleur de lys, please!

4. butterscotch bird nests

5. driftwood cross 

A beautiful driftwood crosses

with seashells and sea glass

from MerMade Designs.

So beautiful!

have a fabulous weekend...

ciao! fabiana