This year invite family and friends to a table set in beautiful pastel pinks, blues and greens. We’ve partnered with Eden Passante, founder of Sugar and Charm, to create this gorgeous decor and these delicious desserts, perfect for Easter.
Being so enamored with entertaining, there’s nothing I love more than when a holiday comes around, and Easter is definitely no exception!
I always “hop” at the chance to host an Easter and spring brunch, incorporating warm pastels, charming projects and fresh spring flowers. For our Easter table decorations, we used Crate and Barrel’s Easter entertaining items to create a table setting filled with fun details and charm. I also added a lot of marble items to give the table some modern touches.
We kept the tablescape light and airy with pops of pastel at each place setting. I’m such a fan of white dinnerware, so we went with the clean and simple feel of all white plates. For dessert, we served lemon meringue pies, marbled egg sugar cookies (recipe below!) and fluffy marshmallows on colorful Easter egg plates.
We also used Crate and Barrel’s surprise Easter Eggs to add a little extra fun to the table. You can use them for little Easter quotes, candy or to hold small take-home gifts.
For those of you that know my style, I’m a firm believer that flowers are a must when entertaining, so we created a few gorgeous floral spring arrangements that added such a beautiful touch to our Easter table decorations.
And since it’s brunch, we wanted to create a light cocktail, so we made a delicious and easy Hibiscus Champagne cocktail. The Hibiscus adds a vibrant pink color which fits perfectly with Easter.
Hope you find inspiration too and have a charming and happy Easter!
Marbled Easter Egg Sugar Cookies
For the cookies
Sift together the flour, baking powder and salt.
Place the sugar and butter in a stand alone mixer and beat until light and fluffy.
Add in the egg, vanilla and milk and beat until combined.
With the mixer on low, gradually add in the flour mixture.
Refrigerate for at least 2 hours.
Preheat the oven to 375 degrees.
On a parchment-lined cookie sheet, roll dough out to 1/4” thick.
Bake for 10 minutes, then remove.
Immediately, use an egg shaped cookie cutter to cut shapes. Cutting the cookies after the dough has baked lets you get the exact cookie shape you want.
Let them cool and then make the royal icing for dipping.
For the Marbled Royal Icing
Whisk the egg white until frothy, gradually add in the sugar and mix until soft peaks form. Add in lemon and water and stir.
Divide the mixture into 2 bowls, leaving one white. The other, use a toothpick and lightly add in the marble colors you want to use. Once the colors are in, pull the toothpick through to give it a marbled look. Do not mix, just lightly swirl the colors over the top.
Dip the top of the egg cookie, flat down into the icing and lift up. It should have a marbled look! Wipe the sides of the cookie and let it dry on a cookie rack.
Do the same to all of the cookies, adding some more white icing when you need to keep the colors from mixing too much.
For the Buttercream Frosting
Beat the butter on high until light and fluffy.
Add in the powdered sugar and beat until combined.
Add in the milk and vanilla and beat until incorporated.
Add the frosting into a piping bag and pipe on one of the egg cookies.
Put two cookies together to make a sandwich!
Hibiscus Champagne Cocktail
In a cocktail shaker filled with ice, shake the orange juice, lemon juice, Hibiscus flowers, sugar cubes and Pisco until the color is a beautiful vibrant pink.
Strain over 4 coupe glasses and top with chilled Champagne.