Baby is Brewing

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On Saturday Kara, Allegra, and I hosted a baby shower for our friend Melissa! I was in my element—I LOVE to host and plan. I get so excited to make all the list; shopping list, mapping out the day by day plan, and hour by hour plan for the morning of the party! I made a cake, fruit tarts, spring rolls, and tomato soup shooters with mini grilled cheese.

It was a day filled with games, we guessed baby food ingredients, and more drinking than expected; Melissa is the first of our Denver friend group to have a baby so the booze were still flowing.

I picked a peaches and cream cake since it is peach season and then made a dark chocolate mini fruit tarts because the mom-to-be loves dark chocolate. The spring rolls and soup were more random picks but I liked them because they were a little different and fun!

The cake toppers, fitting the Baby is Brewing theme, were the homage to Michigan; Bell’s IPA and Michigan State University colored baby bottle.

Peaches and Cream Cake

Dark Chocolate Fruit Tart – I used the shell and custard recipe from this link and then followed this link to make it dark chocolate

Grilled Cheese Tomato Bisque Shooters

Bahn Mi Spring Rolls

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Snow Cone Cupcakes!

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For the evening of July 4th we went to a friend’s apartment that has an amazing view of the city! We could see all the fireworks! I wanted to make a very fun holiday dessert so I made snow cone cupcakes! They were so cute and perfect for the 4th.

Cupcake recipe

Frosting recipe

I used bathroom cups and filled them with the cupcakes. I packed any extra cake in so the cups were filled. I then froze them for about 30 minutes before I frosted them with a little bit of a crumb coat of frosting. I put a two tablespoon scoop on and smoothed it out before rolling it in the sugar. I refrigerated them and then let them sit at room temperature for about 20 minutes before serving.

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