I love desserts so it’s really no surprise that I’m deeply in love with many many desserts intricately stylized together on one fabulous table. In other words, I’m a huge fan of dessert bars.
Amy Atlas, dessert buffet-designer extraordinaire has seriously outdone herself again, with this pale pink and grey buffet.
I love how romantic and vintage that this table feels. I never thought that I would be describing sugar as romantic and vintage?!
And as long as I’m on a pink kick, check out this delectable DIY ice cream parlor table from Eat Drink Chic. This table truly elevates the ordinary to the extraordinary with chic and witty ideas for the sweets, tableware and graphics. I’m thinking I need a sundae asap.
What a perfect way to exhibit how food, especially confections can be so integral in the overall aesthetic of your event.
I’m so excited to be a retailer for the fabulous letterpress company, Elum. Elum’s wedding albums (there are two of them!) as well as the baby album are absolutely fantastic, innovative and chic.
That’s why I was so thrilled when Elum’s newest invitation album Umi arrived at the store.
Umi is not only graphically gorgeous (duh), but it is also amazingly affordable for letterpress, utilizing package-priced ensembles. Plus, Elum paired up with Envelopments (another Papery & Cakery fave) to allow even more customizable envelopes, liners and enclosures.
Make and appointment today and come see what all of the Umi talk is about!
It’s been a long day. This afternoon, we found out Cole has broken his foot. He did it playing basketball last night. It’s not the end of the world by any means, but it’s put a serious damper on a trip we’ve been planning to take next week.
Life handed us lemons… I think that is enough reason to make lemon bars.
I wish I could have given you a play-by-play equipped with photos of my mom’s infamous lemon bar recipe. It’s so easy and incredibly comforting, especially in a moment like this. Unfortunately, life got in the way.
Here’s the recipe nonetheless.
Preheat oven to 350 F.
Melt 1 stick of unsalted butter. Mix in 1/4 cup confectioners (10x) sugar, 1 cup of all purpose flour and a pinch of salt. Flatten the mixture in the bottom of a 9 inch square brownie pan. Bake for 10 minutes. Remove and cool slightly
In a blender or a bowl combine:
1 cup granulated sugar
1/4 tsp salt
3 tbs fresh lemon juice
1 tbs flour
Mix in blender or in bowl with a large whisk until completely combined. Pour over the crust and bake for 25 minutes.
Cook in a rack and loosen edges.
While warm, cut into squares.
Once cooled, dust with additional confectioners sugar. (I usually use a fine sieve and pour the sugar over it).