RECIPE DEVELOPMENT, FOOD STYLING, PHOTOGRAPHY, and ARTICLE BY LIZ BUSHONG
Splashes of color set the stage for a simple dessert garden party. Polk-a-dots and clay pots bring to life the bright colors of this spring composition. The color-rich palate includes hot pink, purple, yellow, terra cotta, lime and tangerine.
This sunny celebration takes the party outdoors where the flowers are beginning to bloom and the smell of fresh rain still lingers in the air. A natural rock wall lends the perfect background for the flower-filled and garden themed table- setting. The centerpiece of this garden landscape features clean hand trowels, garden gloves, early blooming grape hyacinths and terra cotta pots. A child’s pair of polka-dot rain boots stake out a planted position on the table.
Desserts for this garden party are Lemon Cupcakes and decadent Chocolate Mousse Brownie Cakes. The Lemon Cupcakes are color-splashed with hot pink, orange or yellow butter-cream flowers. Serve these cute little flowers in a decorative small flower vase that coordinates with your overall color scheme. Chocolate Mousse Brownie Cakes are made with chocolate mousse, brownies and covered with chocolate ganache. The secret baking tool is a silicone baking mold. For recipe go to www.lizbushong.com
Shop now for cute rain boots and gather new colorful gardening tools to host an impromptu garden dessert party. Color-splash your friends with bright colors of spring from the garden to the table.
1-16 oz. pkg. lemon cake mix
1-3oz pkg. lemon instant pudding/pie mix-dry
1-1/3 cups water
½ -cup vegetable oil
1 teaspoon lemon extract
2 cups White buttercream frosting-purchased or homemade
½ cup butter, no substitutes
½ cup shortening
¼ teaspoon salt
2 ½ cups sifted confectioner’s sugar
½ teaspoon clear vanilla
2-3 tablespoons whipping cream
Preheat oven to 350. Prepare cupcake pan with liners. Set aside.
In a large mixing bowl, combine all ingredients, except frosting. Beat on medium speed. Using an ice cream scoop, scoop cake batter into cupcake liners 1/2 full.
Bake 22-28 minutes. Cool cupcakes.
Frosting: Beat softened butter and shortening together in mixing bowl. Add salt, vanilla and confectioner’s sugar along with cream. Mix until light and fluffy. Frost cupcakes with white buttercream frosting. Divide white frosting into four bowls, tint with desired colors, hot pink, orange, yellow and green. Fill 3 disposable pastry bags with tip 104- orange, yellow, hot pink frosting and green frosting-leaf tip 352. Pipe green leaves on top of each cupcake and tip 104 pipe flowers in desired colors. Flower instructions on www.wilton.com
Make a Statement, Make it Sassy and Make it Yours! ®
Liz Bushong is an expert in the three-dimensional art of entertaining. She transforms simple dining occasions into beautiful and memorable moments by adding a touch of her own “sassy” style. She makes elegance easy for her audience and encourages them to add their own Sassy touch to make it unique. In 2009, 2010, 13, 14 she was entrusted with decorating the White House for the Holiday. In 2011, she was part of seven-person team selected to decorate the Tennessee Governor’s Mansion for the holiday. Liz has been featured as the monthly guest chef on Daytime Tri-Cities, television show on WJHL, the CBS Affiliate for the Tri- Cities Area of Virginia, Kentucky, Tennessee, and West Virginia, Daytime Blue Ridge in Roanoke, Virginia and Daytime Tampa, Tampa Florida. She is also the creator and host of her own one-hour seasonal television show called “Serve it up Sassy!” for the same market, which aired in 2011. She is also a contributing writer for the regional magazine VIP Seen and Lovely Bella magazine in Roanoke, Virginia. Liz makes her home in Johnson City, Tennessee.
Liz Bushong, Serve it up Sassy! ™
To purchase cookbooks, find recipes, cooking, and decorating demonstrations, go to www.lizbushong.comor blog, www.lizbushong.com
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