Spring Entertaining: Easter Egg Hunt Party

Baking Classics. Toasted Coconut Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Parties Southern Recipes How To Toast Coconut. Toasted Coconut Cake With Toasted Coconut-Cream Cheese FrostingSpring Entertaining

Southern Socials

Easter Egg Hunt Party

Easter celebrations wouldn’t be complete without an egg hunt & a selection of refreshments that speak to the event in which they are to be served. If you haven’t acquainted yourself with my good friend Trace Barnett of The Bitter Socialite, allow me the pleasure. You may recognize him from appearances on various regional television shows including WBRC Fox 6 Good Day Alabama in Birmingham which is where we first met over two years ago. I instantly fell in love with his attainable aesthetic as it relates to cooking & entertaining. Nationally, he has been featured on The Next Food Network Star showcasing effortless Do-It-Yourself & How-To projects that anyone can integrate into their own soirée. His work has also been featured by a number of print & digitally based lifestyle brands. Trace’s philosophy when it comes to hosting a gorgeous gathering can be summed up by three simple words: Easy, elegant & economical which opens up his design approach to just about everyone. He believes that cooking & entertaining should accessible to all so he makes deliberate effort to ingrate his industry knowledge & share a message that’s not only compelling but fresh, fast & in the case of recipes, simply delicious.


The Hunt

Trace & I are pleased to share ideas for hosting a good old-fashioned Easter Egg Hunt Party this morning on WBRC Fox 6 Good Day Alabama with seasonally inspired sweets & decorating solutions that both children & adults will adore. Trace sets the scene with fresh entertaining ideas plus shares his concoction for pouring a Lavender Milk Punch that’s ideal for a lovely afternoon. My custom created desserts such as Easter Egg Cookies, Lemon Bars & Toasted Coconut Cake offer a variety of spring nibbles that everyone will love. If you’ve ever wanted to learn How To Ice A Layer Cake, I’ll be sharing those valuable pointers plus follow the recipe links for detailed tutorials on each creation. Get ready to be inspired & visit Trace for additional seasonally inspired party details.

Baking Classics. Toasted Coconut Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Parties Southern Recipes How To Toast CoconutThe Menu

Easter Egg Hunt Party

Create a magical afternoon ideal for both children & adults. Begin by welcoming guests with a luscious milk punch followed with a carefully curated a collection of springtime desserts. 

Toasted Coconut Cake
Lemon Bars
Easter Egg Cookies
Lavender Milk Punch
By Trace Barnett, The Bitter Socialite 

Baking Classics. Toasted Coconut Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Parties Southern Recipes How To Toast Coconut. Toasted Coconut Cake With Toasted Coconut-Cream Cheese Frosting

Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickToasted Coconut Cake
makes 12 servings

1 cup butter, softened
2 cups sugar
1 tsp lemon zest
3 Tbsp fresh lemon juice
1 Tbsp vanilla extract
3 eggs, separated
3 cups soft wheat flour, sifted
1 Tbsp baking powder
1/2 tsp kosher salt
1 {13.5-oz} can coconut milk, well shaken
Toasted Coconut-Cream Cheese Frosting
2 cups Toasted Coconut

Preheat the oven to 350 degrees. Grease & flour 3 {8-inch} cake pans. Line the bottom with parchment paper & lightly grease. Cream the butter & the sugar on Medium speed with an electric stand mixer until light & fluffy. Stop the mixer occasionally & scrape down the sides of the bowl. Blend in the lemon zest, the lemon juice, the vanilla & the egg yolks just until the yellow disappears. Whisk together the flour, the baking powder & the salt in a small bowl. Add to the butter mixture alternately with the coconut milk beginning & ending with the flour mixture.

Beat the egg whites with an electric hand-held mixer in a medium bowl on High speed until stiff peaks form. Fold the egg whites into the prepared batter. Portion the batter evenly between the prepared cake pans & spread it to the edges. Lift each pan about an inch from the countertop. Drop it onto the surface. Repeat two additional times. This will level out the batter in the pans so that the cake rises evenly. Bake 25 to 30 minutes or until the cake pulls away from the pan edges. A toothpick inserted into the center will test clean. Do not over bake. Cool on a wire rack for 10 minutes & remove the cakes from the pans. Discard the parchment paper. Cool completely & cover the layers with plastic wrap. Freeze at least 30 minutes before frosting.

Prepare the Toasted Coconut-Cream Cheese Frosting. Spread a substantial amount of the frosting between the layers. Push it into the cake sides to fill any gaps between the layers. Spread it over the top of the cake & run a thin amount around the sides. Place the frosted cake over parchment paper. Press the Toasted Coconut into the cake sides & sprinkle it over the top of the cake. Cover & store in the refrigerator. Let stand at room temperature 30 minutes before serving for the best flavor. 

Baking Classics. Toasted Coconut Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Parties Southern Recipes How To Toast Coconut

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickToasted Coconut-Cream Cheese Frosting
makes about 6 cups

2 {8-oz} packages cream cheese, softened
1/4 cup butter, softened
1 Tbsp vanilla extract
2 tsp fresh lemon juice
5 cups powdered sugar
1/2 tsp kosher salt
2 cups Toasted Coconut

Beat the cream cheese & the butter in an electric stand mixer with the flat beater attachment on Medium speed for 1 to 2 minutes or until smooth & creamy. Stop the mixer & scrape down the bowl sides with a rubber spatula. Add the vanilla & the lemon juice mixing until blended. Beat in the powdered sugar & the salt until smooth & creamy. Fold in 2 cups of Toasted Coconut using a rubber spatula. Use as directed. 

How To Decorate Easter Egg Cookies. Baking Classics. Easter Egg Cookies By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Game Day Entertaining Modern Southern Socials Southern Parties & Holiday Entertaining Ideas

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickEaster Egg Cookies
makes 3 dozen

Vanilla Shortbread serves as the foundation for these beautiful spring cookies. Use the recipe throughout the year to make any of your favorite celebratory cookie shapes.

3/4 cup powdered sugar
1/2 cup butter
1 tsp lemon juice
1 tsp vanilla extract
1 1/4 cup all purpose flour
A pinch of kosher salt
2 Tbsp buttermilk
Tiffany Blue Buttermilk-Vanilla Glaze
Tiffany Blue Royal Icing

Preheat the oven to 325 degrees. Cream the sugar & the butter with an electric stand mixer on Medium speed until creamy. Stop the mixer occasionally & scrape down the bowl sides with a rubber spatula. Blend in the the lemon juice & the vanilla. Add the flour & the salt. Blend on Low speed & drizzle in the buttermilk. Mix just until the dough comes together. Roll the dough to a 1/4-inch thickness on a lightly floured surface. Cut 12 {3 1/2-inch}, 12 {2 1/4-inch} & 12 {1 3/4-inch} egg shapes with oval cutters. Place on parchment paper-lined half sheet pans. Repeat until all of the dough is cut. Expect a soft dough that can be used right away. Chill the dough briefly if it becomes too warm. Bake the filled pans, in batches, on the center rack for 18 to 22 minutes or until golden brown on the cookie bottoms. The tops should be pale in color. Cool completely on the pans, about 30 minutes.

Prepare the Tiffany Blue Buttermilk-Vanilla Glaze as directed. Dip the cookies in the glaze & gently swipe over the lip of the bowl in order to remove the excess. Place the cookies on parchment paper & let stand until the glaze sets, about 1 hour. Prepare the Tiffany Blue Royal Icing as directed. Decorate the cookies as desired. Let stand until the icing sets, about 1 hour.

Baking Classics. Lemon Bars By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Pastry Chef Writer Food Stylist Editorial Director Digital Culinary Photo Journalist How To Make Classic Lemon Bars Game Day Entertaining Modern Southern Socials Parties Entertaining Solutions Southern Recipes Southern Hostess TV Cooking Personality

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickLemon Bars
makes 32 servings

Freshly squeezed orange juice mellows the traditional reception favorite. Cornmeal adds complex texture to the crust.

1/2 cup butter, at room temperature
1/3 cup powdered sugar
1/4 tsp lemon zest
3/4 cup all purpose flour
1/4 cup plain yellow cornmeal
1 1/3 cups granulated sugar
1/3 cup all purpose flour
4 eggs, at room temperature
1/3 cup fresh lemon juice
3 Tbsp fresh orange juice
Powdered sugar

Preheat the oven to 350 degrees. Cream the butter, the powdered sugar & the lemon zest with an electric stand mixer on Medium speed until light & airy. Combine 3/4 cup flour & the cornmeal in a small bowl. Add to the butter mixture & blend on Low speed just until combined. Press the dough into a lightly greased 8 x 8-inch baking pan. Bake the dough for 15 to 20 minutes or until lightly browned. Meanwhile, prepare the filling. Whisk together the granulated sugar, 1/3 cup flour, the eggs, the lemon juice & the orange juice in a medium bowl. Pour the filling over the warm crust. Bake for 30 to 35 minutes or until the filling is set in the center. It will puff then settle level into the pan as it cools. Let stand 45 minutes. Chill at least 4 hours or overnight. 

Gently run the sharp tip of a paring knife around the filling to loosen from the pan edges. Cut into bars & remove them from the pan. Dust with powdered sugar. Store the cut bars in the refrigerator. Dust with additional powdered sugar, if desired.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

Baking Classics. Toasted Coconut Cake By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Editorial Director Digital Culinary Photo Journalist Pastry Chef Writer Food Stylist Game Day Entertaining Modern Southern Parties Southern Recipes How To Toast CoconutHow To Host An Easter Egg Hunt 
Party 

A dessert theme sets the tone for this seasonally festive soirée. A blend of bright, bold color & neutral elements balance the look in perfect time. With a few tempting desserts & Trace’s undeniable good taste & advice, you’re guaranteed to host a memorable gathering for all.


No. 1

The Tabletop Style

 Trace Barnett of The Bitter Socialite offers his seasoned advice for setting the scene to host a beautiful Easter Egg Hunt Party

The Color Palate

The shades of brown, creme, tan, and beige are exquisite against the vibrant colors of spring. If you decide to dye the eggs, set up coloring stations for guests to jump in and decorate the eggs to suit their exact specifications! It’s a fun way to engage your guests and really get the creative juices flowing.

The Easter Baskets

Set up a custom basket station for egg hunters to really put their own stamp on things. From pretty paper shreds in all the colors of the rainbow to old-fashioned straw, give your egg hunters as many options as possible when they assemble their baskets. I am obsessed with all things print this season and have been picking up vintage fabric remnants and linen dish towels in vibrant colors to use as accents and a bit of cushion for those fragile eggs in the basket. Don’t be afraid to go wild and incorporate everything from indigo blue to bold yellows! By sticking with the monochromatic color scheme of the eggs, any colors are fair game to utilize.

The Blooms

Small spring flowers like muscari, pansies, and crocus are ideal to casual scatter within the baskets and the decorating table. Carry these flowers throughout the party in small cases or shot glasses for adorable mini accents.

No. 2

The Provisions

Many baked goods can be prepared in advance. Cookies can be iced & decorated several days ahead of time as can bar cookies. Cut the bars in advance & arrange them on the serving platter you wish to use up to a day ahead. Bake specialty cake layers up to two weeks in advance. Wrap them well in plastic & foil then freeze them. Remove the layers from the freezer 30 minutes before you wish to finish them & reserve time for frosting & garnishing the cakes the day before the gathering.

Easter Egg Hunt Party By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand With Lavender Milk Punch By Trace BarnettNo. 3

The Punch

A spring inspired punch is a festive way to welcome guests to an afternoon hunt. Lavender Milk Punch is a handcrafted, signature recipe by Trace & highlights the selection of Easter inspired desserts beautifully. Trace integrated his style into each serving by garnishing the punch with a smattering of nutmeg & freshly snipped pansy blooms over the surface. Vintage green goblets echo the spring landscape & serve as the ideal tabletop essential to highlight this delicious sipper.

Lavender Milk Punch

Floral china and serving pieces that co-exist the stark beauty of ironstone compliment the spring season so well without being too overpowering. Mismatch florals for a funky boho vibe. Serve cocktails in vintage glassware of varying styles. I love to echo the emerging green and use green glasses in all shades! –Trace Barnett, The Bitter Socialite

1 oz bourbon
1 oz rum 
4 oz heavy cream 
1 oz simple syrup 
1 Tbsp honey 
1/3 ounce lavender extract 
Garnishes: Nutmeg & edible flowers

Mix all ingredients in a cocktail shaker filled with ice. Shake until exterior of the shaker is cold to the touch & frosty. About 20 seconds. Strain into a cocktail glass with ice. Garnish with nutmeg & an edible flower. Serve. 

Developed & Produced By Trace Barnett, The Bitter Socialite

No. 4

The Refreshment Logistics

Create a space designed specifically for making Trace’s Lavender Milk Punch & other beverages. Have glassware, beverage napkins & garnishes close so the punch can be adorned & served right away. An ice bucket filled with fresh cubes & a scoop will prove to be invaluable additions. Stack Lemon Bars on a platter the morning of festivities & place them in the refrigerator next to the Toasted Coconut Cake so they can be retrieved come party time. Easter Egg Cookies can be integrated throughout the table for a finishing touch that pull together the theme along with Trace’s lovely table top ensemble. 

The Tune
“I’ll Be Seeing You” Billie Holiday

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Be sweet.  

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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