Edible centerpiece and fun ideas for a children's holiday party - WDRB 41 Louisville News

Edible centerpiece and fun ideas for a children's holiday party made easy

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Baker and interior designer Lisa Bizzell combines her skills to show us how to make an edible poinsettia as the centerpiece for a holiday dessert table. And, she has some fun ideas for a children's holiday party.

Tassels Inc.

12004 Shelbyville Road

Louisville, KY 40243

502-245-7887

http://www.tasselslouisville.com

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To find out more about Lisa's baking, check out her facbook page called"CAKE tastes like couture" CLICK HERE.

Snowman Cookies
 
Any regular butter cookie or sugar cookie recipe will do. Use circle cutters of three sizes. Make royal icing. With icing bag, draw a circle just inside the edge of each cookie then fill in the circle with icing. Next, sprinkle clear/white sprinkles near the edge as snow. Use icing to glue medium circle onto the large one and to glue the small circle onto the medium one. Use icing to attach broken pretzels as arms and mini chocolate chips as eyes and buttons.
 
Big Batch Royal Icing
 
If you don't have a stand mixer, make 1/2 of the recipe.
2 lb. bag powdered sugar (8 cups)
6 Tbsp. meringue powder, slightly heaping
1/2 cup WARM water (add additional water 1 spoon at a time--it may take up to 1/2 cup to get desired consistency)
1-2 teaspoons clear vanilla extract (you can use almond, lemon, mint, orange)
 
Put sugar and meringue powder in a large mixing bowl. Add 1/2 cup warm water, clear vanilla and beat on slow to medium speed for 8-12 minutes. Beat until icing thickens and can stand in peaks. Add more water, a little at a time and continue mixing slowly until you get desired consistency.
 
Divide and color, fill pastry bags or squeeze bottles and seal until ready to use. If you leave the icing uncovered, it will dry hard.
 
Big Batch Sugar Cookies (coppergifts.com)
 
2 cups butter (room temp)
2 cups sugar
2 large eggs
2 teaspoons vanilla extract
6 cups of all-purpose flour
1 teaspoon salt (omit if using salted butter)
 
Gently mix butter and sugar, then beat until light and creamy. Beat in eggs and vanilla. Gently stir flour before measuring. Combine dry ingredients and add a cup at a time to butter mixture. Beat until completely blended. Roll cookie dough between two sheets of parchment paper. Use a rolling pin with spacer rings to get perfect 1/4-inch thick layers. Continue rolling all dough between parchment paper and placing in stacks on a cookie sheet (that fits in your refrigerator or freezer). Cover cookie sheet with foil. Chill dough overnight or 1 to 2 hours. Remove one sheet of dough at a time and cut into shapes. Bake on baking sheet at 350 degrees for 10-12 minutes or just until the edges begin to slightly brown. This recipe will make at least two dozen 4 to 6-inch cookies.
 
Holiday Table Display
 
Consider using different heights to display your desserts. Tiered trays work well. Place cookie platters on top of hurricanes or vases to add height to a table. Also consider using a variety of texutres on your table to create interest.
 
Grinch Kabobs
 
Cocktail toothpicks
green grapes
strawberries--tops cut off
sliced bananas
string cheese--mozzarella--sliced
Place on toothpick in the following order: grape, banana slice, strawberry (flat side facing banana), small slice of cheese
 
Cupcake ornament
 
Using a glue gun or craft glue, glue glass ball ornament into a muffin tin. Glue metal top onto ornament, so it won't pull loose. Put heavy amount of glue around metal ornament top, then dip ornament into glitter (larger flakes work best). Use a berry from a stem of fake berries to add a cherry on top (with glue). Add ribbon to hang ornament.
 
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