HEDLEY & BENNETT X TWINK + SIS EASTER PARTY

It was so much fun collaborating with Hedley & Bennett on this color-filled Easter party!

We love bringing organic elements into our events so flowers, fruit and vegetables were a priority, especially because Ellen is so passionate about vibrant food. We had the idea of bringing a farmers’ market look to the food table and Ellen thought to have the decor span the color spectrum. The bright ranunculus, from Iris + Daughter, and lemonade in practically every color of the rainbow then made those colors pop even more.

The kids — looking beyond adorable outfitted in their Hedley & Bennett aprons — took full advantage of crafting with Makers Mess, decorating vegan-, grain-free-, refined sugar-free- cookies with Sweet Laurel Bakery and chalk-drawing with A Dapper Line.

Domino gave a peek at the photos last week and here are some more before you go into your Easter weekend!

We had so much fun coming up with which fruit and vegetables fit into the spectrum color scheme, while keeping in mind the Hedley & Bennett and Twink + Sis design aesthetics. We pulled mood boards together and then let the season dictate our choices by shopping at the farmers’ market.

The bright ranunculus and lemonade in practically every color of the rainbow then made those colors pop even more. The organic lemonades were “colored” with fresh fruit purees. We used cherry, strawberry, blackberry and cucumber purees for the lemonades, and then freshly squeezed orange juice on its own to complete our rainbow.

We knew we wanted a “garden” to run the length of the craft table. It ended up being the perfect spring element and showcased the Easter eggs beautifully. We set out to have ribbons hanging — to give a Maypole backdrop effect — and Ellen had the idea of using Hedley & Bennett apron straps and turning it into an incredible, angled ombre installation, which Iris + Daughter brought to life.

When we told our own kids (Mila, 3 and Brixton, 2) that they were going to get to have cake. They were so elated that they went into a hug fest! They may be a little sugar-deprived.

We had the cutest guests!

Storytime with Ellen!

Location and Inspiration: Hedley & Bennett

Design: Twink + Sis

Photography: Mary Costa

Vegan-, Grain-free, Refined sugar-free Cakes and Cookies: Sweet Laurel Bakery

Crafts: Makers Mess

Flowers: Iris + Daughter

Chalk Drawings: A Dapper Line

Fruit platter, Crudités, Gluten-free Sandwiches: Heirloom LA

Drinks: Twink + Sis

Bunny Kits and Carrot Surprises: Meri Meri

Balloons: Geronimo

Glasses: Cruvina

GRAIN-FREE CARROT CAKE

It's Easter Week! We will be celebrating one of our favorite holidays with decoration and recipe ideas. Here's a delicious cake without all the post-junk food guilt!

I took one of my favorite grain-free recipes and put a holiday twist on it. I love this cake because it's the only carrot cake I've ever had that doesn't make me feel sick after eating it. I adapted the recipe from Elana's Pantry, but I have changed several components. I also use real cream cheese in the frosting. Elana has a great coconut-based frosting, should you want a dairy-free option. 

Cake Ingredients:

3 Cups Blanched Almond Flour

1 Teaspoon Sea Salt

1 Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 Teaspoon Pumpkin Pie Spice

5 Large Eggs

1 Teaspoon Vanilla Extract

3/4 Cup Maple Syrup

1/2 Cup Warmed Coconut Oil or Extra Virgin Olive Oil (or a combination of both)

3 Cups Carrots, Grated

Preheat oven to 325 degrees.

In a large bowl, combine almond flour, salt, baking soda, cinnamon, pumpkin pie spice.

In a separate bowl, mix together eggs, maple syrup, vanilla extract and oil. Add Carrots. Stir wet ingredients into dry and mix until completely combined.

Place batter into two well greased round 9" cake pans.

Bake for 35 minutes. Do not over bake! Allow to cool. 

Frosting Ingredients:

3- 8 oz. Bars of Cream Cheese (at room temp)

3/4 Cup Maple Syrup

1 Teaspoon Vanilla Extract

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Topping:

1/2 Cup Shredded Coconut

*For Easter, I've also added some chocolate caramel eggs from Whole Foods.

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Serves 8-10

Combine cream cheese, maple syrup and vanilla in a bowl and mix on high for 1 - 2 minutes until thoroughly combined and creamy. Do not frost the cake until it is completely cool.

When you are ready to frost the cake, take a pastry bag with a 1/2" open tip and fill it with 1/2 of the frosting. If you don't have a pastry bag, create your own by taking a large Ziplock bag and cut 1/2" off of a side corner.

Place the first half of the cake top-side down on your cake plate.

Frost the first layer, by starting in the middle and work your way out in a continual circle. It's fine if it doesn't look perfect! Just make sure it is all covered out to the edge.

Place the second layer of cake on top of the frosting top-side up. 

Fill your pastry bag with the remaining frosting and repeat. Now gently smooth the frosting with a spatula. 

Sprinkle coconut shreds evenly on top.

Decorate with candy eggs to add an Easter touch.

I also added this adorable Meri Meri Easter cake topper to make it extra festive. xx

CONFETTI EGGS (CASCARONES)

Wish we knew about cascarones (kas-ka-ron-ez) when we were kids! Mexican tradition says, break the confetti egg over your friend's head and it will bring them good luck. We have toddlers, so decided to go the non-head smashing route. They got to smash their own eggs, which was a big hit.

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The cascarones are perfect for the Easter egg hunt too.

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And they make for great table decor.

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We got our confetti eggs from Paper Source but Oh Happy Day and Pretty Prudent have some great DIYs to make your own.