Thursday, April 7, 2011

Will & Kate, Plus 8 Great Reception Ideas

Starring Two Cakes, Two Drinks and Four Cocktail Infusion Flavors

There’s a lot of heavy stuff happening in the world right now, yet the royal wedding between the late Princess Diana’s son, William and his lovely bride-to-be Kate Middleton continues to capture headlines across the globe. The big day is scheduled for April 29th. How many millions will flick on “the telly” and watch these two exchange vows in GORGEOUS Westminster Abbey? Before she settled in for her royal breakfast reception, Princess Di and Charles brought in 750 million viewers! Wow.

Reading over all the whipped cream surrounding the event—fun stuff like what the bride and groom have planned for their individual wedding cakes, and where they’re honeymooning (I here they’re planning on Australia)—was highly addictive for an EXTREME party planner like me. Inspired by what I read about Will & Kate’s tastes in cake, I dusted off my best springtime event menus. Sure they went to sleep over the long winter, but now they’re back for a green and blossom-filled season, one that begs for a splash of elegance and ideal springtime table settings.

Groom Cake Drumroll…His Royal Highness Likes His Trifle!

There’s a charming story—very Knave of Heartsish—surrounding Prince William’s choice for the groom’s cake. According to the former chef who served the royal family in the late 90s and published his recipes in Eating Royally, William and his grandmother, Queen Elizabeth, had a custom of taking tea together in the garden, eating Chocolate Biscuit Cake whenever he was home from college. The Queen shared the Prince’s love affair with this dessert, and paid close attention to whether or not anyone from the royal kitchen stole a piece—or so much as nibbled from an edge. In my Chocolate, Banana and Walnut Trifle, you have something very similar—it tastes dark and decadent, but it’s airy light too—a British classic. Well done, William!

Kate Middleton Chooses a Bride’s Cake that Screams for Edible Flower Decorations!

My Lady Marmalade Coconut Layer Cake is fit for a Duchess, bride-to-be or Chairman of the Board. The bottom line is, it’s elegant—a show stopper on any buffet table—not to mention tres au natural, just like the fruit cake, Kate has planned. This layer cake is the perfect canvas for pansies, rose petals, snapdragons and violas; it’s an eye catching, spring-fresh trend that helps GREAT party favor ideas materialize, like mini watering cans for every table and seed cards, as place cards, that can go home with every guest…and come up roses later! Two

Cocktail Recipes that Let You Create a “Signature Drink”

Nothing personalizes your wedding day, quite like a signature cocktail. With sultry weather on the rise, wetting one’s whistle while gently taking the edge off, is a matter of serving crisp, cool thin-stemmed flutes of Raspberry Champagne Cocktail or Bourbon Minted Iced Tea. These drinks can be garnished with many of the herbs that define the flavors and aromas of spring, like rosemary, sprigs of bright green mint, and other edible flowers, such as cherry blossoms, lilacs, lilies of the valley, peonies and the ever-popular daisy!

Look toward a companion blog on the royal wedding on Nana’s Kitchen where the new Favorite Thing is Cocktail Infusion Flavors, great for upping the anti on thirst quenching spring and summertime drinks. You can mix infusion sachets into virgin lemonade, iced tea or high-octane cocktails, creating such personalized medleys as Lavender Citrus, Lemongrass Mint, Silkroad Chai or a Sour Apple Twist. Just remember to stay sweet on each other! Best Wishes and Congratulations to Brides and Grooms everywhere, in Summertime, Wintertime, Springtime and Fall!

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