Lemonade Party Dessert Ideas

How adorable are these mini lemon flower tarts from Kidandkinblog.com 

Here is a copy of their recipe and  tutorial.

Ingredients:

  • 1 box Ready-to-Bake roll-out pie crusts
  • 1 can lemon creme (We used a can of Duncan Hines lemon creme found in the baking section)
  • powdered sugar, optional

Supplies:

Flower cookie cutter

mini cupcake pan

Directions:

  1. Set your pie crust out to become room temperature. Preheat your oven to 450F.
  2. Once your dough is room temp, roll it out and cut flower shapes out of it with this flower cookie cutter. 1 pie crust makes about 7 flowers, plan accordingly.
  3. Tuck each pie flower down into the mini cupcake pan, being sure to press them down into the bottom well and gently fold the petals back around the top of the cupcake pan.
  4. Give the bottom and sides a few pokes with a fork.
  5. Bake for 5-6 minutes. 5 minutes was the sweet spot for me but your oven might be slightly different.
  6. Gently remove the flowers and let cool for a few minutes on a wire rack.
  7. Spoon the lemon creme into a plastic baggie and cut the tip off. Pipe the lemon creme into the centers of the mini flowers.
  8. Refrigerate for a few hours or until ready to serve.
  9. Sprinkle with powdered sugar if desired before serving. I tilted my flowers so that the powdered sugar on got on the petals and not the pretty yellow filling.

I also love this recipe of Mini lemon tarts from Inquiringchef.com

No finicky crusts necessary for these tarts. Use a simple cookie dough for the crust and fill it with a perfectly sweet and sour lemon filling. Serves: makes 24 mini tarts

Ingredients

Vegetarian

Produce

  • 1 Lemon, juice from large

Refrigerated

  • 3 Egg
  • 3 Egg yolks

Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1/4 scant tsp Baking powder
  • 3/4 cup Granulated sugar
  • 4 tbsp Powdered sugar
  • 1 pinch Salt

Dairy

  • 8 tbsp Butter, unsalted
  • 3/4 cup Whipping cream
Sugar Cookie Lemon Tarts...something like a bite size lemon meringue pie.  I used a clean bottle cap instead of my thumb to press the dough into the mini-muffin pans.:

Lemonade Sugar Cookies

OMG  Melissa from Bestfriendsforfrosting.com has this must have cookies recipe for decorative sugar cookies that are to die for

Pink Lemonade Sugar Cookie

Ingredients
Cookies:
2 cups softened butter
2 cups sugar
2 eggs
3 tsp vanilla
5 cups flour
1 tsp salt
Icing:
2 lbs confectioners sugar
5 tbsp meringue powder
3/4 cup water
3 tsp vanilla
Instructions
Cookies: 
Preheat oven to 350 degrees. Begin by mixing butter and sugar on slow speed until combined. Add eggs and vanilla. Mix together for one minute. Add flour and salt and mix for 2 minutes. Roll out the dough and grab whatever cookie cutters you would like to use. For this set, I stuck with a mason jar cutter and various sizes of a circle cookie cutter. Place cut out cookies on cookie sheet lined with parchment paper and bake for 10 minutes.
Icing:
Mix confectioner sugar and meringue powder on slow speed and then incorporate water and vanilla. Mix on slow for 1 minute and then mix on high for about 7 minutes, or until your icing forms a stiff peak.
Decorating:
Making the dough and icing is easy, but the decorating gets a little difficult. You will need piping bags, piping tips and food coloring.
To decorate the the yellow and pink lemon slices, take some icing from your bowl and add the food coloring to your liking. Then, you will need to put the icing in a piping bag and outine each cookie. Once you let the ouline dry, you will need to flood the cookie with the same color. To flood the icing, use a spray bottle and water it down. The consistency should be that of shampoo. Once you flood each cookie, let it dry. Once you let dry for anout an hour, you can go back in with white icing to add the lines and seeds.
For the masor jar, you will need to flood the cookie with a lighter pink, and while the icing is still wet go in with white icing to make ice cubes, and yellow icing to make lemons. Let that dry and then use a gray icing to make the top of the mason jar. Let dry and add any other details you would like.
 I found this amazing tutorial by Thecakeblog.com
She gives us step by step in how to make this amazing lemon slices that could be used not only to decorate your cake but also your cupcakes
Supplies:
Plain round cookie cutters
Teardrop cutter
Rose piping tip
fondant (sugar paste) in white and yellowSTEP 1: Choose a round cutter of your choice.   Now choose a cutter directly one size up or down.  Using the bigger of the two cutters, cut out a piece of white sugarpaste—this will be the base on which you will build upon.

STEP 2: Again, using the bigger of the two cutters cut out a piece of yellow sugarpaste.  Using the smaller cutter cut the center out of the circle.  Glue the yellow ring onto the edge of the base piece—this is the peel of the lemon.

STEP 3: Cut out a white circle using the smaller cutter—this is the center of the lemon.

STEP 4: Roll out a piece of yellow sugarpaste.  Using a rose piping tip, gently leave imprints all over the sugarpaste—this will be the pulp.

STEP 5: Using a teardrop cutter, cut out a few holes in the white center piece.  These are the cavities for the yellow lemon segments.  Using the teardrop cutter, cut out segments from the yellow sugarpaste.  Insert into the cavities in the white center piece.  Let it sit for a few minutes.

STEP 6: Wet the center of the base and insert the center piece to complete the lemon.  Dry for a few hours or overnight and it will be ready to use!

 

lemon

I also found this recipe from Mybakingaddiction.com

Ingredients:

FOR THE CAKE

  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 4 large egg whites
  • 1 1/2 cups sugar
  • lemon zest from two lemons
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure lemon extract

FOR THE CREAM CHEESE FROSTING:

  • 2 (8) ounce package cream cheese, softened
  • 1 stick butter, softened
  • 2 lbs. confectioners’ sugar
  • 2 teaspoons vanilla extract
  • juice of one lemon
  • Lemon-Cupcake-flower.jpg

    Directions:

    FOR THE CAKE

    1. Center a rack in the oven to 350 degrees F. Prepare cupcake tins by using liners or spray with non-stick cooking spray
    2. Sift together the flour, baking powder and salt.
    3. Whisk together the milk and egg whites in a medium bowl.
    4. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.
    5. Beat in the extracts, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.
    6. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
    7. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Place the batter into the cupcake tins.
    8. Bake for 18-22 minutes, or until the cupcakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Cool on wire rack.

    FOR THE CREAM CHEESE FROSTING:

    1. Using a mixer, blend the butter and cream cheese together until well combined.
    2. Gradually add in the confectioners’ sugar until fully incorporated.
    3. Finally mix in vanilla and lemon juice and mix until combined.

Lifeguard Desserts and Recipes

I love this cupcake by wix.com, super creative exactly what I would use on my dessert table, I was not able to find any tutorial on it but it may be used as an inspiration for some of you. However I was able to find a recipe for a cute and simple cupcake to match this week party by thebakerchick.com 

lifeguardcupcakes

 

ingredients
  • 1½ cups self-rising flour
  • 1¼ cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 4 large eggs, at room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Frosting:
  • 6 oz Cream Cheese
  • 1½ stick Butter
  • 1 tsp Vanilla Extract
  • 2-4 cups powdered sugar
instructions
  1. In a small bowl, add the flours; stir to combine; set aside.
  2. In a large mixing bowl, cream the butter using an electric mixer on medium speed until smooth.
  3. Add the sugar gradually and beat for 3 minutes or until fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Add the dry ingredients in three parts, alternating with the milk and vanilla.
  6. With each addition, beat until the ingredients are incorporated but do not overmix.
  7. Spoon the batter into the cupcake liners, filling about ¾ full.9 Bake in a 350° oven for 20-25 minutes.
  8. Cool the cupcakes in the tin for 15 minutes.
  9. Remove cakes from the tins and cool on a wire rack before icing.
For Frosting:
  1. Cream butter and cream cheese with an electric mixer fitted with paddle attachment.
  2. Mix in Vanilla
  3. Add powdered sugar one cup at a time until you reach your desired consistancy.

The life preservers were made out of lifesaver and red food markers

I also found this incredible step by step tutorial by Semisweetdesigns.com, if you would like to venture with icing, it could be used to decorate cupcakes cakepops truffles anything

 

 

 

Outline and fill the rings with white royal icing, as shown below.

 

 

 

Leave them to dry (about an hour).After the royal icing transfers had time to set, add the red sections right on top of the white rings with red royal icing. Leave to dry completely (about 2 hours).

Here is the tutorial for a marble cake pop from craftsy.com

MARBLE CAKE POPS TUTORIAL

YOU’LL NEED:

  • 2 colors or flavors of cake pop dough  ready for shaping
  • Cookie scoop
  • Candy coating color #1 (darker/base)
  • Candy coating color #2
  • 6″ paper lollipop sticks
  • Paramount crystals
  • Zip-top bag
  • Toothpicks
  • Waxed paper
  • Cake pop stand

SHAPING THE CAKE POPS

Perfectly pliable cake pop dough is key for smooth cake balls that are easily dipped cake pops.

Marbled Cake Balls

STEP 1:

Use a cookie scoop (4 cm in diameter or 2 tablespoon volume) to form uniform portions of cake pop dough. Scoop the chocolate, filling only half of the scoop, then scoop into the vanilla dough, filling the rest of the scooper. Use the palm of your hand to level the scoop and push off excess dough.

Another method is to scoop a full scoop of each dough, cut them in half and combine the halves from each kind of dough. If equal portions of both doughs is imperative, this method is for you!

STEP 2:

Roll each portion into a ball. Place on a waxed paper–lined cookie sheet and refrigerate for at least 15 minutes, or longer.

DIPPING YOUR CAKE POPS

 

STEP 1:

Melt the coating while the cake balls are in the fridge. Place each color of candy coating in a microwave-safe plastic bowl or cup (plastic or silicone are preferred). Microwave for 1 minute at 50 percent power. Stir, though it will still be solid. Continue to heat in 30-second bursts at 50 percent power until the coating is melted and smooth. Stir between each interval.

Once it’s smooth and melted, add paramount crystals, EZ-Thin or virgin coconut oil (solid) to thin the candy coating. Different colors melt to different consistences, so be sure to thin each coating to a similar consistency — like wet paint.

Let the melted candy sit at room temperature for a few minutes. Remember that coating can always be reheated for 15-20 seconds at 50 percent power if it hardens.

STEP 2:

Remove cake balls from the fridge. Let them it at room temperature for a couple of minutes, to take the chill off of them. Dip a lollipop stick, about ⅓”, into the candy coating. Insert them into each ball until they’re about halfway through. Do this for all the pieces.

STEP 3:

coating

Place the lighter (accent color) coating into a zip-top bag. Snip the tip and pipe some lines vertically and horizontally over the base color in the bowl. Make sure the lines are not too close to one another. We want the darker color peeking through.

STEP 3:

dip cake pops

For a swirl pattern, dip, then twist the cake pop stick with your fingers as you lift it out. Carefully shake off excess coating while still upside down, then turn right side up. Use a toothpick to pierce any air bubbles.

For a more random pattern, dip, then shake off excess, while turning the cake pop all over in various directions. This moves the lines in a more random pattern. Place on a cake pop stand and let dry completely.

make more lines

Two to three cake pops can be dipped in the coating before you’ll need to pipe more lines on the surface.

marble cake pops

We can’t have a party without marshmallow pops! Here is a tutorial by Kitchenrunway.com

How to make the “life preservers” for the Nautical Marshmallow Pops:

Ingredients:

  • Life Savers candy (of your choice – mint or flavored)
  • Fruit roll ups

Directions:

  • Peel open and unroll the Fruit Roll Up.  On a cutting board, use a pizza cutter to cut into thin strips.  Then trim the strips down to a length long enough to wrap around the Life Saver.   The Fruit Roll Up is sticky enough to adhere to itself without an additional binder.  (I was able wrapped 18 Life Savers using one mini Fruit Roll Up.)  I used a toothpick to help position and adhere the Fruit Roll Up to the Life Saver.
  • The Life Saver is heavy so make sure to allow the candy melt to set up for a couple of minutes before placing the Life Saver on top of the marshmallow pop. 

 

Beach Ball Dessert Ideas and Recipes

Summer party desserts are always so fun to create because most of the time they are super bright and colorful. Here are the top 5 desserts tutorials I found on Pinterest for our dessert station.

Beach Ball cake pops by Bakerella

beachball

SUPPLIES:

  • 1 box cake mix (bake as directed)
  • 1 18 oz can of frosting
  • Wax paper
  • Baking sheet
  • White candy coating
  • Heatproof plastic bowl
  • Toothpicks
  • Corn syrup
  • Small brush
  • Yellow, red, green and blue sanding sugar
  • Blue confetti sprinkles
  • Styrofoam block

 

 INSTRUCTIONS:

1. Bake cake as directed on box for a 9 X 13 cake. Cool completely and crumble into a large bowl.

2. Mix up to 3/4 of a can of frosting into the cake crumbs using a large spoon. You won’t need the rest.

3. Roll mixture into 1.25-inch balls and place on a wax paper covered baking sheet. You can also use an ice cream scoop and then roll the balls.

4. Place cake balls in the freezer for about 15 minutes so they will firm up. Then transfer them to the refrigerator to remain chilled and avoid freezing.

5. Melt white candy coating in a heatproof plastic bowl so that the coating is at least three to four inches deep for easier dipping. Melt in the microwave in 30-second intervals on low, stirring in between. Repeat until melted and smooth.

6. Dip the tip of a lollipop stick into the melted white candy coating and insert stick into the cake ball. Dip the entire cake pop into the bowl of melted candy coating. Dip and remove in one motion without stirring. Make sure the entire cake ball is covered. If your coating is too thick, you can add a little vegetable oil to help thin it and make it easier to work with.

7. Remove and allow any excess coating to fall off the pop and back in the bowl and place in a Styrofoam block to dry.

8. When dry, use a toothpick to draw or lightly etch two perpendicular lines starting at the top of the cake pop. Draw the lines straight down the sides. Then draw two more perpendicular lines, so that you have eight equal sections. Brush off any white chocolate shavings.

9. Use a small brush to apply a thin layer of corn syrup to one section of the cake pop and dip in yellow sanding sugar. Repeat so all of the pops have yellow sections. Use a toothpick to clean up any edges and brush off any sanding sugar that gets on the exposed white sections of the pop. Repeat with the red, green and blue sections of the beach ball.

10. Use a toothpick to dot white candy coating on top of the pop and place a blue confetti sprinkle to finish off the Beach Ball look. Let dry completely and enjoy!

I also found this great picture tutorial by

bekicookscakesblog.blogspot.com

If you need recipes for sugar cookies take a look at our Party Basic Section

Once again from the Twosisterscfrating.com is this really cool DIY popcorn

4th of July Dessert Ideas

Here are a few sweet dessert ideas for your Fourth of July Dessert Station. I am sharing my favorite ideas, hopefully you’ll love them too.

Createcraftlove.com at 36th avenue has some awesome tutorials.  I like these Patriotic Dipped Pretzels they are super easy and simple; just melt your candy melts and add sprinkles!

.july4pretzels

I absolutely love this patriotic mini parfaits by Sprinklessomefun.com

I attached at the recipe for this delicious whipped cream, cream cheese, and almond cookie dough parfaits by Rachel Rockwell down below.

julycup.jpg

Patriotic Mini Parfaits!

Author Rachel Rockwell

Ingredients

  • for the Cherry- Almond Cookie Dough
  • 1 1/2 cup “cooked” all purpose flour or pasteurized flour cooked flour “how to” can be found at this link: http://bubblynaturecreations.com/2012/04/not-so-raw-cookie-dough-for-eating.html and more as needed
  • 1 stick un-salted butter
  • 2/3 cup granulated sugar
  • 1 tsp . salt
  • 1/2 cup Marshmallow fluff
  • 1/4 tsp . Imitation Cherry Flavoring
  • 1/2 tsp . Almond Extract
  • red food coloring
  • For the Whipped Cream Cheese
  • 8 oz . Cream Cheese
  • 1 cup Heavy Whipping Cream
  • 1/4 cup powdered sugar
  • 1 tsp . Vanilla Extract
  • Blue Food Coloring
  • white star sprinkles I used Deco Art Brand

Instructions

  1. For the cookie dough. Cream together sugar, butter, Cherry Flavoring, Almond Extract, and Marshmallow Fluff. Add flour in slowly. Mix in red food coloring until desired color. Chill until ready to assemble Parfaits.
  2. For the Whipped Cream Cheese layer:
  3. Beat room temperature Cream Cheese on high for a few minutes until light and airy. Add in the heavy whipping cream, vanilla and powdered sugar. Beat on high until stiff peaks form. Some cream cheese may still be lumpy- this is ok. Take out 1 cup of the mixture and mix blue food coloring into it.
  4. To assemble.
  5. Layer the cookie dough with the whipped cream cheese in 1/4 inch layers in mini parfait cups. Use piping bag to fill the whipped cream cheese in. Top with a dollop or piped later of the blue whipped cream cheese. Sprinkle with the white sprinkle stars.

 

american-flag-marshmallow-pops-mainIt’s hard to have a dessert station without marshmallows, here are some super creative  American flag marshmallows by Twosisterscrafting.com

I copied their picture tutorial to make it easier for those attempting to create the same look along with the description of how she did it.

american-flag-marshmallow-pops-ingredientsamerican-flag-marshmallow-pops-step1american-flag-marshmallow-pops-step2american-flag-marshmallow-pops-step4american-flag-marshmallow-pops-step3american-flag-marshmallow-pops-step5

HOW TO MAKE AMERICAN FLAG MARSHMALLOW POPS

You will need:

“Gather your regular Marshmallows, Red, Royal Blue and Bright White Candy Melts, lollipop sticks and white star sprinkles and you are ready to assemble your American Flag Marshmallow Pops.

First step, melt 20 Bright White Wilton Candy Melts in the microwave.   Start with 30 seconds, open the microwave and give the candy melts a stir.  Now continue microwaving the melts 10 seconds at a time until they are fully melted.   Place two marshmallows on the lollipop stick and then using a spoon cover the marshmallows in the white candy melt mixture.  Allow the candy to harden before you add a third marshmallow to the stick.

Once the white candy melt mixture has completely cooled, repeat the procedure with the Wilton Royal Blue Candy Melts on the third marshmallow.

Before the Royal Blue candy melts has cooled and hardened press the White Star sprinkles onto the Blue candy melt mixture as shown in the pictures above.  Place the American Flag Marshmallow Pop aside to cool.

We made the red stripes with the Red Candy Melts.  Place 15 Wilton Red, Bright White into a Ziploc bag and microwave them for 40 seconds.  Take out the bag, massage the candy melts a bit and then microwave in 10 second increments until the candy melts are completely melted.

Once the candy melts were melted, we cut the tip off the bag and drizzled the red candy mixture over the white part of the marshmallow pops.  Make sure you only cut the very very tip of the bag. You only want a small hole to give yourself more control over the drizzle. Allow the American Flag Marshmallow Pops to completely harden before you serve them”.

I found this really awesome chocolate cherry and sugar by frostingandasmile.com

However their recipes is not kids’ friendly since is soak with vodka over night, but if we just keep it simple without having to soak with alcohol  its a really cool and cute idea for our dessert station.
july4july6

 

Just melt the candy melt (if you need help melting just go to my party basics section for my tutorial) in a bowl and dip it in blue colored sugar let it sit and dry.

 

 

 

Super duper cool  this ice cream cone cupcake, I am positivity sure the kids will love it! Thanks to ourfamilyofseven.com I will be able to share this amazing treat with you guys.july8

 

 

Outrageous Unicorn Hot Chocolate!

milkshakeThis is the craziest most amazing thing that I found for our DIY Unicorn Party… I am speechless. This unicorn themed hot chocolate is so pretty and must be so tasty too. Today I will send my prayers thanking you Chef Shelly at Cookies and Cups for creating this recipe for us, simple mortals in the “Party Planning world”. Here are the ingredients and instructions to this art work….

INGREDIENTS

DIRECTIONS

  1. In a medium saucepan combine milk, vanilla, sugar, white chocolate, and 2 drops of pink food coloring.
  2. Heat over low heat, stirring constantly until white chocolate is melted and sugar is dissolved. Remove from heat.
  3. To prepare mugs line rims with blue frosting and dip into sprinkles.
  4. Pour warm hot chocolate into mugs and top with whipped cream, sprinkles, mini marshmallows and a little extra frosting, if desired.

 

Magical Unicorn Bark

unicornbarkHow beautiful is this Unicorn Bark? It’s hard to describe how I felt when I was scrolling down Pinterest looking for fun ideas for our Unicorn Party. Upon seeing this beauty I fell in love!

I rescued this recipe from The Spruce

What You’ll Need     candypearls.jpg

  • 1 lb white candy coating
  • 1 oz each various candy coating colors (suggested: use 4-6 colors)
  • Assorted sprinkles and candy pearls                                                                                                                                                                                                              sprinkles

How to Make It

1. Cover a baking sheet with waxed paper or aluminum foil. Melt the white and colored candy coating separately in the microwave, each in individual bowls. Heat and stir until ever color is smooth and fluid.

2. Pour the white coating out onto the baking sheet, and smooth it into an even layer about 1/4-inch thick.

3. Working quickly, drizzle the other colors of candy coating over the white coating in a random pattern.

Drag a toothpick or knife through the bark to create pretty swirls.

4. While the coating is still wet, add rainbow sprinkles and candy pearls on top. Refrigerate the tray to set the bark, for at least 25 minutes.

5. Once set, break the break or cut the bark into pieces. Store in an airtight container at cool room temperature for up to 2 weeks.

You should definitely take a look at their site to see their tutorial on video. Here is their link again The Spruce.

Melting pink chocolate into a flamingo ice tray

Here is an easy solution for adding more details to our dessert tablepinkchocolate

we could simply melt some  pink candy melts

flamingoice1into these cool ice-trays with little flamingo shapes

 

MELTING CANDY MELTS

STEP 1:

Place your candy melts in a microwave-safe bowl and heat in the microwave for 1 minute only at 50% power.

STEP 2:

Stir. They won’t look melted, but that is okay,  stir + stir + stir. Place back in Microwave for another 30 seconds at 50% power.

STEP 3:

Stir and stir again,  It will still be thick, but stir well for about a minute. Place back in the microwave for  30 seconds at 50% power again.

STEP 4:

Stir again for 2 minutes, then check the temperature on your candy melts. If they are warmer, just set down the bowl and let them sit for a few minutes to cool off. If it’s still clumps,  just walk away and let it sit for a few minutes.

After a few minutes try stirring again and you will find the clumps are melting and it will be getting thinner.Repeat until you have nicely melted candy melts!

STEP 5:

Shortening is the answer if the candy melt doesn’t want to cooperate ! If you find your candy melts are too thick, add a spoonful of Crisco shortening. Once it is stirred in, let it sit for a few minutes. The warm candy melts will melt the shortening, which will in turn thin out the candy melts.